Latamarko non-alkalized cocoa powder is one of the most natural and essential forms of cocoa used across the global food industry. As a pure, untreated cocoa ingredient, it carries the original aroma, natural acidity, and authentic flavor profile of cocoa beans. In today’s food manufacturing environment, where clean-label ingredients and natural flavor notes are increasingly important, non-alkalized cocoa powder remains a preferred choice for bakeries, chocolate makers, and beverage producers who want to preserve the real identity of cocoa.
Non-alkalized cocoa powder is created directly from cocoa beans without undergoing any alkalization or chemical treatment. Cocoa beans naturally contain nearly fifty percent fat, known as cocoa butter. To produce non-alkalized cocoa powder, the beans are roasted, ground, and transformed into cocoa liquor. This liquor is then pressed under high pressure to extract the cocoa butter. What remains is a firm, solid mass called cocoa cake. By grinding this cocoa cake into a fine powder, Latamarko produces its natural and unmodified non-alkalized cocoa powder with approximately twelve percent fat content. This fat content is significantly lower than that of the original beans, giving the powder a stable and functional structure for industrial applications.
Latamarko non-alkalized Cocoa Powder
Nature of Non-Alkalized Cocoa Powder
Because cocoa beans are naturally acidic, the resulting non-alkalized cocoa powder retains this acidity. This feature affects flavor, aroma, color, solubility, and even the way it interacts with leavening agents in baking. Many classic bakery recipes depend on the natural acidity of cocoa powder to activate baking soda. This reaction releases carbon dioxide, helping cakes and cookies rise properly. For that reason, non-alkalized cocoa powder remains essential in recipes where texture, rise, and authentic cocoa taste are important.
The flavor of non-alkalized cocoa powder is more intense, sharp, and naturally bitter compared to alkalized powders. It also has a lighter brown color because the powder has not gone through alkalization, which darkens cocoa. These characteristics make Latamarko non-alkalized cocoa powder ideal for beverages, dairy-based recipes, ice cream mixes, pastries, artisan chocolate making, and premium baking formulas that require a pure cocoa profile.
Latamarko alkalized cocoa powder
Latamarko as a Leading Producer of Non-Alkalized Cocoa Powder in Türkiye
Latamarko is one of Türkiye’s most respected cocoa manufacturers, producing both non-alkalized and alkalized (Dutch-process) cocoa powders using advanced processing systems. Latamarko imports high-quality cocoa beans from Africa and Latin America, ensuring each batch meets strict European food safety requirements. Because our beans are sourced from certified farms, Latamarko’s cocoa powders are known for their purity, stability, and consistent performance.
One of the key advantages of Latamarko non-alkalized cocoa powder is that it retains all natural nutrients found in raw cocoa beans. Since the powder is not alkalized, its natural flavonoids remain intact. These flavonoids are valued for their antioxidant properties, making the product attractive for manufacturers focused on natural and nutritionally rich formulations. The powder preserves the original cocoa aroma, contributing to a more authentic flavor experience.
Latamarko non-alkalized cocoa powder has a clean, light brown appearance and a fresh cocoa scent. It is an excellent choice for manufacturers who want to maintain control over the sweetness level of their final product, as it is always unsweetened. This allows food producers to adjust sweetness separately based on the product’s formulation.
Difference Between Non-Alkalized and Alkalized (Dutch) Cocoa Powder
In the food industry, two major categories of cocoa powder exist: non-alkalized cocoa powder and alkalized cocoa powder. Non-alkalized cocoa powder is natural and untreated. Alkalized cocoa powder, also known as Dutch-process powder, undergoes a treatment that reduces acidity, darkens the color, and modifies the solubility and flavor profile of cocoa.
Non-alkalized cocoa powder has a lighter color, stronger natural aroma, higher acidity, and sharper flavor. Alkalized cocoa powder has smoother flavor notes, reduced acidity, and richer dark color. Latamarko produces both varieties at high standards, allowing customers to choose the appropriate type depending on their product formulation.
The non-alkalized type is preferred for sponge cakes, brownies, traditional cookies, artisan chocolates, and any recipe requiring natural cocoa flavor. The alkalized type is used for beverages, instant mixes, coloring needs, ice cream, and high-temperature baking where color intensity must be preserved.
Quality Certifications and Food Safety
Latamarko’s non-alkalized and Dutch-process cocoa powders are produced under strict quality control guidelines. Our production facilities follow international standards including ISO, HACCP, and EU-compliant food safety regulations. Continuous laboratory testing ensures consistent pH, fat content, microbiological safety, moisture level, color stability, particle size, and heavy metal compliance.
This level of certification is one of the main reasons why Latamarko is widely recognized as one of the best cocoa powder manufacturers in Türkiye.
Storage Recommendations for Latamarko Non-Alkalized Cocoa Powder
Proper storage is essential to preserving the flavor, aroma, and stability of cocoa powder. Latamarko recommends storing both non-alkalized and alkalized cocoa powders in a cool and dry environment. The ideal storage temperature should not exceed 30 degrees Celsius (86 degrees Fahrenheit). The powder must be protected from direct sunlight and ultraviolet exposure to avoid changes in flavor and color.
Cocoa powder should always be kept in a sealed, airtight container. If stored correctly in a cool and dark place, Latamarko non-alkalized cocoa powder maintains its quality for up to two years.
Why Manufacturers Choose Latamarko Non-Alkalized Cocoa Powder
Food manufacturers across Türkiye, Europe, the Middle East, and CIS markets choose Latamarko non-alkalized cocoa powder for its consistent performance, natural flavor, reliable supply chain, and suitability for large-scale industrial production. The powder blends well in a wide range of applications, reacts effectively with baking soda, and provides a clean cocoa profile that enhances premium product lines.
Latamarko non-alkalized cocoa powder is used in chocolate beverages, bakery formulas, dairy mixes, ice creams, artisanal chocolates, whipped toppings, confectionery fillings, and many dessert applications. Its performance across such a diverse product range makes it a key ingredient in both traditional and modern recipes.
Contact Latamarko for Orders and Distribution Opportunities
To learn about purchasing conditions for Latamarko non-alkalized cocoa powder or to request information about distribution and partnership opportunities, you can contact our sales team. Our experts are available to provide technical details, product specifications, and commercial assistance for bulk or long-term supply contracts.
Latamarko continues to expand its production capabilities and strengthen its position as one of the leading cocoa powder manufacturers in Türkiye. With advanced technology, strong sourcing networks, and a commitment to natural quality, Latamarko non-alkalized cocoa powder remains one of the most reliable choices for food producers seeking authentic cocoa flavor.
For more information on other Latamarko cocoa grades, including alkalized cocoa powder and dark cocoa powder, our team is ready to assist you.
