The Signature of Spanish Cocoa Excellence

1. Origin and Processing

Manufactured in Spain, Latamarko’s bakery-grade cocoa undergoes an advanced Dutch alkalization process that refines its acidity and intensifies both flavor and color.
The process ensures a balanced pH (7.2–7.5) and a warm medium-dark tone, ideal for all bakery applications.
This controlled alkalization guarantees consistent results — from large industrial ovens to artisanal bakeries.

2. The Ideal Baking Companion

Latamarko cocoa integrates smoothly into doughs and batters, offering:

• Stable color even under high temperatures

• Smooth, mellow flavor with reduced bitterness

• Uniform dispersibility for even color development

• Enhanced aroma that elevates chocolate identity in baked goods

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Technical Analysis – Latamarko Alkalized Cocoa Powder for Bakery (Spain)

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Color	Medium to Dark Brown
pH (10% solution)	7.2 – 7.5
Fat Content	10–12%
Moisture	≤ 5%
Ash (on dry basis)	≤ 9%
Fineness (200 mesh)	≥ 99%
Flavor Profile	Deep, warm chocolate taste
Aroma	Intense and natural cocoa
Thermal Stability	Excellent under high-temperature baking
Certifications	ISO, Halal, Kosher, EU-compliant

Each batch is analyzed in accredited Spanish laboratories to ensure consistency, quality, and food safety.

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Performance Designed for Bakers

1. Perfect Color Development

Latamarko bakery-grade cocoa produces a rich brown hue that remains stable after baking or roasting.
Its pigments resist fading, ensuring your finished products maintain uniform color and professional appearance.

2. Flavor Harmony

The refined alkalization eliminates sharp acidity, resulting in a balanced, smooth cocoa flavor.
It complements sugar, vanilla, milk, nuts, and fruit inclusions, enhancing overall taste complexity.

3. Excellent Dispersion and Texture

Thanks to fine milling and uniform particle size, the powder disperses evenly in both dry and wet mixes.
It prevents streaking or clumping, delivering consistent crumb color and moist texture in every batch.

4. Heat and Moisture Resistance

Latamarko cocoa retains its flavor and appearance through the baking cycle — even under high heat.
Its stable composition prevents burning, flavor loss, or uneven coloration.

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Applications of Latamarko Cocoa Powder in Bakery

1. Cakes and Muffins

Ideal for sponge cakes, muffins, and cupcakes requiring deep chocolate flavor and natural color.
Latamarko cocoa enhances aeration and batter stability, producing soft, moist, and aromatic cakes with elegant cocoa tones.

2. Brownies and Chocolate Loaves

For dense, fudgy brownies or dark chocolate loaves, Latamarko delivers a bold flavor and smooth texture.
It supports rich aroma retention without excessive bitterness.

3. Biscuits and Cookies

In cookies and biscuits, this cocoa ensures uniform brown coloring and a subtle cocoa taste.
It improves dough consistency and blends perfectly with shortening, butter, or margarine systems.

4. Wafers and Sandwich Creams

Used in wafer sheets or fillings, Latamarko cocoa provides a balanced color gradient and soft texture, allowing both structural integrity and flavor uniformity.

5. Bakery Fillings and Toppings

The powder performs exceptionally in fat-based fillings, glazes, and toppings — delivering warm chocolate tones and smooth mouthfeel.

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Color and Sensory Harmony

Attribute	Description
Color	Warm medium-dark brown
Flavor	Smooth, low-acid, balanced cocoa
Aroma	Refined and natural chocolate scent
Texture	Fine, consistent, and easy to mix
Mouthfeel	Creamy and rich
Performance	Stable through baking, blending, and storage

Latamarko’s Spanish production ensures uniform color tone and flavor consistency across all bakery products — from artisan recipes to mass production.

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Comparative Performance

Feature	Latamarko Bakery Cocoa	Standard Cocoa
Heat Stability	Excellent	Moderate
Color Retention	High	Variable
pH	7.2–7.5	5.0–5.5
Flavor Profile	Smooth, refined	Bitter, acidic
Solubility	Excellent	Average
Moisture Resistance	High	Low
Appearance After Baking	Uniform	Uneven

The difference is clear: Latamarko’s Spanish bakery-grade cocoa ensures reliable, professional results every time.

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Quality and Food Safety

Latamarko cocoa is produced under HACCP, GMP, and ISO 9001:2015 systems in Spain.
Each batch undergoes rigorous testing for:

• pH consistency

• Moisture and fat levels

• Microbiological safety

• Heavy metals and contaminants

Microbiological standards:

• Total plate count: < 5,000 CFU/g

• Yeast & Mold: < 50 CFU/g

• E. coli / Salmonella: Absent

All Latamarko products are Halal, Kosher, and EU food regulation-compliant.

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Industrial Advantages

• Stable color under high-heat baking

• Consistent pH and solubility in dough systems

• Low moisture for extended shelf life

• Uniform particle size for even dispersion

• Rich chocolate aroma and flavor consistency

• Suitable for both artisan and industrial lines

• Spanish origin guaranteeing premium European quality

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Sustainability and Ethical Sourcing

Latamarko sources cocoa beans from sustainably managed farms that prioritize fair-trade principles and environmental stewardship.
By producing in Spain under eco-efficient manufacturing systems, the company ensures responsible, traceable, and ethical cocoa production for international customers.

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Packaging and Logistics

Latamarko bakery-grade cocoa is available in:

• 25 kg multi-layer paper bags with inner polyethylene liner

• 500–1000 kg bulk bags for industrial customers

• Custom labeling or private brand packaging upon request

Each shipment from Spain includes:

• Certificate of Origin (Spain)

• Certificate of Analysis (COA)

• Specification Sheet

• Health Certificate (if required)

All documentation complies with EU and international trade standards.

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Storage Recommendations

• Store in a cool, dry place (<25°C)

• Protect from sunlight, moisture, and strong odors

• Keep packaging tightly sealed after use

Shelf life: 24 months under ideal conditions.

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Recommended Dosage in Bakery Application

Product Type	Usage Level (% of flour weight)
Sponge Cakes	6–8%
Brownies	8–10%
Cookies / Biscuits	4–6%
Muffins	5–7%
Wafer Creams	3–5%

Adjust according to desired color and flavor intensity.

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A Tradition of Spanish Cocoa Excellence

Spain has long been a hub of cocoa craftsmanship — blending history, innovation, and passion.
Latamarko, as a modern Spanish manufacturer, carries this legacy forward through its precise engineering and sensory expertise.
Its bakery-grade cocoa powder combines the aroma of fine cocoa, the reliability of European quality, and the artistry of flavor balance.

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Conclusion – The Perfect Cocoa for Baking Mastery

Latamarko Alkalized Cocoa Powder for Bakery (Origin: Spain) is the professional’s choice for superior bakery performance.
With its rich chocolate flavor, smooth texture, and stable brown color, it delivers excellence across all baked goods — from artisan pastries to large-scale production lines.

This powder represents the ideal fusion of Spanish quality, modern technology, and timeless flavor.
For cakes that captivate, cookies that shine, and brownies that melt hearts — choose Latamarko, where cocoa meets perfection.