From Cocoa Bean to Cocoa Powder.

LATAMARKO cocoa powder is manufactured in Spain and developed for professional food manufacturing applications. The portfolio includes natural and alkalized cocoa powders for different color, flavor and formulation requirements.

Natural cocoa powder retains a more pronounced natural cocoa character and typically has a lighter brown appearance. Alkalized cocoa powder undergoes alkalization to modify characteristics such as color, acidity and flavor profile.

The right choice depends on the formulation, desired color, processing conditions and final application.

LATAMARKO offers both natural and alkalized cocoa powders for industrial use.

The best cocoa powder for biscuits and wafers depends on the desired color and cocoa profile.

LM30-N is suitable when a natural cocoa character and lighter brown color are preferred. LM25 provides a balanced brown profile for versatile applications, while LM60 is designed for products requiring a deeper, darker brown appearance and stronger cocoa presence.

For industrial formulations, sample testing is recommended before final product selection.

For milk-based applications, cocoa powder should be evaluated for flavor balance, color, dispersion and performance within the specific formulation.

LATAMARKO LM33-D is specifically positioned for dairy applications including chocolate milk, dairy beverages, dairy desserts and ice cream.

Manufacturers can request a sample for evaluation in their own formulation.

LATAMARKO cocoa powders in the current range contain 10–12% cocoa butter, including LM30-N, LM25, LM60 and LM33-D.

Fat content is only one factor when selecting an industrial cocoa powder. Color, pH, flavor profile, alkalization and application requirements should also be considered.

All three originate from the cocoa bean but perform different functions in food manufacturing.

Cocoa liquor is produced from ground cocoa nibs and naturally contains both cocoa solids and cocoa butter.

Cocoa butter is the natural fat extracted from cocoa liquor and is particularly important for texture, melting behavior and mouthfeel.

Cocoa powder is produced from the cocoa solids remaining after part of the cocoa butter is removed and is widely used to provide cocoa flavor and color.

The appropriate ingredient — or combination of ingredients — depends on the final product and formulation.

Yes. Professional manufacturers can request LATAMARKO cocoa powder samples for evaluation before proceeding with commercial quantities.

Testing the cocoa powder in the actual formulation allows manufacturers to assess color, flavor and processing performance under their own production conditions.

LATAMARKO cocoa powder is supplied in 25 kg industrial bags, suitable for professional food manufacturing and bulk commercial supply.

For larger purchasing requirements, customers can contact the LATAMARKO commercial team regarding volumes, availability, documentation and supply conditions.

Choosing an industrial cocoa powder should begin with the finished product rather than cocoa color alone.

Manufacturers should consider the application, desired color, flavor profile, fat content, pH, alkalization, processing conditions and required technical specifications.

LATAMARKO can recommend an appropriate cocoa powder based on the customer's application and technical requirements, followed by sample evaluation before commercial supply.