The Signature of Balanced Cocoa Flavor

1. Origin and Manufacturing

Sourced and produced in Spain, Latamarko’s Alkalized Cocoa Powder Medium reflects the country’s long-standing heritage in cocoa processing.
Manufacturing is carried out under strict European standards with advanced alkalization technology that adjusts cocoa’s pH and enhances both its flavor and color.

The result: a cocoa powder with medium-dark brown color, smooth taste, and excellent solubility, tailored for use in chocolate, bakery, dairy, and beverage industries.

2. The Art of Medium Alkalization

The Medium grade undergoes a controlled alkalization process — the so-called “Dutch process” — to neutralize natural acidity and develop a soft, mellow flavor.
Unlike natural cocoa, it offers a richer aroma, milder taste, and better color stability, providing manufacturers with an ideal balance of performance and elegance.

---

Technical Analysis – Latamarko Alkalized Cocoa Powder Medium (Spain)

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Color	Medium Brown
pH (10% solution)	7.1 – 7.4
Fat Content	10–12%
Moisture	≤ 5%
Ash (on dry basis)	≤ 8.5%
Fineness (200 mesh)	≥ 99%
Flavor Profile	Mild, smooth, balanced cocoa
Dispersibility	Excellent in both fat and water systems
Microbiology	Fully compliant with EU standards
Certifications	ISO, Halal, Kosher

Every batch is tested and certified according to Spanish and EU quality regulations, guaranteeing safety, uniformity, and full traceability.

Why Choose Latamarko Cocoa from Spain

1. Spanish Manufacturing Heritage

Spain is globally recognized for its advanced cocoa processing technologies and strict food quality standards.
Latamarko’s factory in Spain applies precision alkalization methods that enhance pigment stability, improve dispersibility, and ensure consistent sensory results.

2. Perfect Medium Balance

Latamarko Medium offers a warm, medium-brown shade — darker than natural cocoa, lighter than black grades — creating visual and flavor harmony across recipes.
It’s the ideal choice for products that require color depth without overpowering bitterness.

3. Consistent Batch Performance

With cutting-edge milling and homogenization systems, Latamarko guarantees minimal variation between batches.
This ensures every production run delivers the same color intensity, pH stability, and flavor roundness.

---

Applications of Latamarko Alkalized Cocoa Powder Medium

1. Chocolate and Confectionery

Perfect for compound chocolate, pralines, spreads, and coatings.
Its balanced flavor and moderate alkalinity provide a smooth mouthfeel and natural cocoa aroma, suitable for both artisanal and industrial chocolate production.

2. Bakery and Pastry

In brownies, cookies, muffins, and cakes, Latamarko Medium imparts a rich brown tone and a pleasant chocolate flavor that remains stable through baking.
It enhances crumb texture, aroma, and visual appeal without overshadowing other ingredients.

3. Dairy and Ice Cream

In chocolate milk, yogurts, and frozen desserts, it creates a creamy, indulgent flavor and uniform color.
Its excellent solubility ensures easy blending in cold or warm dairy systems without sedimentation.

4. Instant Beverages and Cocoa Drinks

The powder dissolves effortlessly in both hot and cold liquids, delivering smooth, full-bodied cocoa taste with a visually appealing medium-brown color.
It performs well in instant drink mixes, vending cocoa, and ready-to-drink formulations.

5. Cereals and Protein Nutrition

Latamarko Medium enhances the sensory quality of nutritional bars, cereals, and protein powders.
Its mild cocoa tone complements whey, milk, or plant-based proteins while reducing bitterness from active ingredients.

---

Color, Flavor, and Functionality in Perfect Harmony

Latamarko’s Medium grade stands at the ideal midpoint between natural and dark alkalized cocoa.
It offers:

• Balanced pH (7.1–7.4) for stability in milk and dairy systems

• Warm, appetizing color suitable for various food formats

• Refined cocoa taste without harsh acidity

• Excellent solubility for effortless processing

This equilibrium makes it the go-to cocoa powder for brands seeking reliability and sensory excellence.

---

Quality Control and Safety

Each batch is produced under ISO 9001:2015, HACCP, and Good Manufacturing Practice (GMP) protocols.
Extensive laboratory analysis ensures compliance with EU regulations for heavy metals and microbiological content:

• Aerobic plate count: < 5,000 CFU/g

• Yeast & Mold: < 50 CFU/g

• E. coli / Salmonella: Not detected

• Lead / Cadmium: Within EU safety limits

Latamarko’s internal laboratories and independent auditors work together to maintain consistent global standards

Comparing Alkalized Cocoa Grades

Feature	Light Cocoa	Medium Cocoa (Latamarko Spain)	Dark Cocoa
Color	Light brown	Medium brown	Deep dark brown
pH Range	6.8–7.0	7.1–7.4	7.5–7.8
Flavor	Slightly acidic	Balanced and smooth	Bold, intense
Applications	Drinks, dairy	All-purpose	Biscuits, dark chocolate
Thermal Stability	High	Very High	High

The Medium grade represents versatility and precision — ideal for manufacturers who need reliable performance across multiple product lines.

Industrial Advantages

• Uniform flavor and color consistency

• Excellent dispersibility in both water and fat systems

• Neutralized acidity for soft mouthfeel

• High thermal stability and long shelf life

• Easy integration in continuous production lines

• Compliance with international safety and certification standards

---

Packaging and Export Options

Latamarko supplies its cocoa powders in:

• 25 kg multi-ply paper bags with an inner PE liner

• 500–1000 kg bulk bags for industrial use

• Private label and custom packaging available on request

Each shipment from Spain includes:

• Certificate of Analysis (COA)

• Specification Sheet

• Health Certificate and Certificate of Origin (Spain)

This ensures complete transparency and traceability for international buyers.

---

Sustainability and Responsible Sourcing

Latamarko is committed to sustainable cocoa production.
Cocoa beans are sourced from ethically managed farms that adhere to fair trade and environmental protection principles.
Production facilities in Spain follow energy-efficient and eco-conscious manufacturing practices, reflecting Latamarko’s long-term sustainability vision.

---

Storage and Shelf Life

Store Latamarko Medium in a cool, dry environment away from strong odors and direct sunlight.
Optimal storage temperature: below 25°C.
When stored correctly, the product maintains its full aroma and quality for up to 24 months

Sensory Profile

Attribute	Description
Color	Medium brown, natural warmth
Flavor	Smooth, refined, chocolatey
Aroma	Pleasant and rich cocoa scent
Texture	Fine, consistent powder
Mouthfeel	Creamy and soft, low acidity
Solubility	Excellent in both cold and hot systems

This sensory balance enhances the appeal of consumer products — delivering both indulgence and authenticity.

---

Practical Usage Recommendations

• Use 6–8% in bakery mixes for classic chocolate color and flavor.

• For beverages, pre-mix with warm liquid to ensure uniform dispersion.

• In chocolate production, blend with cocoa butter or substitutes for smooth consistency.

• Avoid excessive mixing after hydration to maintain color brightness.

Latamarko Medium’s flexibility allows manufacturers to optimize both flavor and cost-efficiency across multiple recipes.

---

A Tradition of Spanish Excellence

With deep roots in Spain’s cocoa industry, Latamarko stands for reliability, innovation, and European quality.
The company’s Medium Alkalized Cocoa Powder exemplifies the finest aspects of Spanish manufacturing:
advanced processing, sensory precision, and consistent performance trusted by professionals worldwide.

---

Conclusion – The True Balance of Cocoa Perfection

Latamarko Alkalized Cocoa Powder Medium (Origin: Spain) represents the perfect equilibrium between light and dark cocoa profiles.
With its smooth flavor, warm brown color, and outstanding solubility, it delivers the sensory excellence that every food manufacturer desires.

From chocolate drinks and dairy desserts to baked goods and confectionery, it brings stability, harmony, and authentic cocoa pleasure to every creation.
Crafted in Spain — trusted by professionals across the globe