Designed for the Dairy Industry

1. Why Cocoa Behavior Matters in Dairy

In dairy systems, cocoa must remain stable in varying pH levels, heat conditions, and fat content.
Latamarko’s Alkalized Cocoa Powder is developed specifically for this purpose.
It provides:

• Excellent dispersibility in cold or hot milk

• Stable color during pasteurization or UHT processing

• Soft, creamy flavor that blends naturally with milk fat and sugar

• No sedimentation or separation over time

2. The Spanish Manufacturing Standard

Produced in Spain’s modern cocoa processing facilities, this powder undergoes precision alkalization that enhances its pH to around 7.2–7.4, perfectly aligning with dairy applications.
Each batch is refined for smooth texture, light-to-medium color tone, and controlled moisture — ensuring clean, consistent performance across industrial processes.

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Technical Analysis – Latamarko Alkalized Cocoa Powder (for Dairy)

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Color	Light to Medium Brown
pH (10% solution)	7.2 ± 0.2
Fat Content	10–12%
Moisture	≤ 5%
Ash (on dry basis)	≤ 8%
Fineness (200 mesh)	≥ 99%
Flavor Profile	Smooth, round, creamy cocoa
Solubility	Excellent in milk and water systems
Thermal Stability	High during pasteurization and sterilization
Certifications	ISO, Halal, Kosher, EU-compliant

All specifications verified in accredited Spanish laboratories for consistent quality and global compliance.

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The Science Behind Dairy-Grade Cocoa

Latamarko’s R&D team in Spain has optimized the cocoa’s particle size, alkalization curve, and moisture level to meet dairy-specific requirements.
The result is a cocoa powder that:

• Dissolves quickly in both cold and hot milk

• Maintains stable emulsion with milk proteins

• Enhances natural sweetness and flavor depth

• Retains creamy appearance even after UHT or homogenization

The controlled alkalization eliminates harsh acidity while preserving the fresh cocoa aroma, producing a taste that is naturally balanced and appealing.

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Applications of Latamarko Cocoa Powder in Dairy

1. Chocolate Milk and UHT Beverages

Latamarko’s dairy-grade cocoa disperses instantly in milk without forming lumps.
Its neutral pH allows stable suspension and color retention during pasteurization.
Manufacturers achieve a uniform chocolate shade, soft mouthfeel, and pleasant aroma that remain intact even after packaging and storage.

2. Ice Cream and Frozen Desserts

In ice cream and gelato, this cocoa adds a rich, smooth chocolate profile with a creamy, stable texture.
Its fine particle size ensures even distribution, while its low bitterness complements vanilla, caramel, and nut inclusions.

3. Yogurts and Dairy Desserts

Perfect for flavored yogurts, puddings, mousse, and milk-based desserts.
The powder imparts natural color and cocoa taste without overpowering sweetness or acidity.
Its pH compatibility prevents curdling or protein instability in fermented dairy bases.

4. Instant Cocoa Mixes

Ideal for instant chocolate drink powders and vending blends.
Latamarko cocoa provides instant solubility and balanced sweetness, making it a preferred choice for brands targeting both children and adults.

5. Creams, Custards, and Cheese-Based Desserts

In cream fillings, custard sauces, or mascarpone-based desserts, Latamarko cocoa delivers warm cocoa color, refined aroma, and smooth mouthfeel that elevate both flavor and presentation.

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Color, Aroma, and Flavor Balance

Latamarko’s Alkalized Cocoa Powder for Dairy offers the ideal combination of:

• Light to medium brown tone for natural dairy aesthetics

• Soft, rounded cocoa aroma

• Neutral pH for stability with milk proteins

• Refined texture that blends seamlessly into liquid systems

The result is harmonious color, clean flavor, and perfect integration in every dairy formulation.

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Comparative Advantage

Feature	Dairy-Optimized Cocoa (Latamarko)	Standard Cocoa Powder
Solubility in Milk	Excellent	Moderate
Color Stability (Heat)	High	Low
Sedimentation Resistance	Excellent	Variable
pH Compatibility	7.2 (neutral)	5.0–6.0 (acidic)
Mouthfeel	Creamy and soft	Gritty or dry
Flavor Profile	Balanced, low-acid	Bitter, sharp

This table illustrates why Latamarko’s Spanish dairy-grade cocoa is preferred by professional producers seeking superior consistency.

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Quality Control and Food Safety

Latamarko adheres to HACCP, GMP, and ISO 9001 quality systems.
Each production lot is tested for:

• pH accuracy

• Microbial safety

• Moisture and fat content

• Heavy metal limits (EU-compliant)

• Sensory attributes (color, aroma, dispersibility)

Microbiological specifications:

• Aerobic plate count: < 5,000 CFU/g

• Yeast & Mold: < 50 CFU/g

• E. coli / Salmonella: Absent

All powders are certified Halal and Kosher, ensuring broad international acceptance.

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Industrial Benefits for Dairy Manufacturers

• Instant solubility in milk and water

• Uniform cocoa dispersion with no sedimentation

• Stable color and flavor during UHT or sterilization

• Low bitterness and creamy mouthfeel

• Long shelf life (24 months)

• Optimized flow properties for automated production

• Consistent sensory results across batches

Latamarko’s advanced process in Spain ensures industrial reliability and long-term product stability.

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Packaging and Logistics

Latamarko provides flexible packaging options to meet global manufacturing needs:

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

• 500–1000 kg jumbo bags for industrial customers

• Custom packaging and private labeling available

Each export shipment from Spain includes:

• Certificate of Origin (Spain)

• Certificate of Analysis (COA)

• Health Certificate

• Specification Sheet

All documentation complies with EU and international export regulations.

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Sustainability and Ethical Cocoa

Latamarko sources cocoa beans from responsibly managed farms committed to environmental protection and fair trade principles.
Sustainability is integrated into every stage — from bean selection and processing to logistics and packaging — ensuring ethical Spanish cocoa production that supports both farmers and ecosystems.

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Storage Recommendations

To maintain optimal quality:

• Store below 25°C in a dry, odor-free environment

• Avoid direct sunlight and humidity

• Keep packaging sealed after each use

Shelf life: 24 months under proper storage conditions.

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Sensory Harmony in Dairy Products

Latamarko Alkalized Cocoa Powder for Dairy delivers:

• Elegant visual color for milk and cream bases

• Soft and creamy flavor with no acidity

• Refined cocoa aroma with pleasant warmth

• Smooth mouthfeel and stable texture

Consumers experience indulgence and comfort in every spoon or sip — the hallmark of Latamarko’s Spanish cocoa excellence.

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Recommended Usage Levels

Application	Recommended Dosage
Chocolate Milk / Beverages	4–6% of total formulation
Ice Cream / Frozen Desserts	3–5% depending on fat level
Yogurts / Dairy Desserts	2–4% for balanced flavor
Instant Drink Mixes	8–10% (dry base)
Puddings / Creams	3–6% for smooth taste and color

Adjust based on desired intensity and sweetness level.

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A Spanish Cocoa Legacy for the Dairy World

With its state-of-the-art facility in Spain, Latamarko delivers cocoa powders tailored to the needs of global food and beverage producers.
The dairy-grade variant represents years of research into the interaction between cocoa and milk systems — ensuring flawless functionality in every recipe.

From the first pour to the final taste, Latamarko cocoa brings Spanish quality, sensory refinement, and industrial reliability to the world’s leading dairy brands.

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Conclusion – Creamy Harmony, Spanish Precision

Latamarko Alkalized Cocoa Powder for Dairy (Origin: Spain) is the ultimate ingredient for milk-based excellence.
It transforms ordinary dairy formulations into silky, flavorful, and visually rich products — delivering smooth dispersion, natural cocoa aroma, and exceptional color stability.

With its balanced pH, refined taste, and proven performance, Latamarko’s Spanish cocoa powder empowers dairy manufacturers to achieve consistent perfection in every batch.

From chocolate milk to ice cream and beyond — choose Latamarko, where Spanish expertise meets creamy indulgence.