The Beauty of Light Cocoa – Balanced and Refined

1. Origin and Processing

Manufactured in Spain, Latamarko Light undergoes a gentle alkalization process designed to preserve the natural cocoa aroma while neutralizing excessive acidity.
The result is a powder with light brown to medium-light color, a soft cocoa taste, and excellent solubility — a versatile choice for manufacturers who value natural-looking products with mild chocolate notes.

2. Mild Alkalization, Maximum Functionality

While darker grades deliver intensity, Latamarko Light focuses on subtlety.
Its lower alkalization degree (pH around 6.9–7.1) maintains a delicate balance between flavor and performance.
It enhances recipes that need light chocolate tone and gentle aroma without the bitterness of strong cocoa.

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Technical Analysis – Latamarko Alkalized Cocoa Powder Light 

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Color	Light brown
pH (10% solution)	6.9 – 7.1
Fat Content	10–12%
Moisture	≤ 5%
Ash (on dry basis)	≤ 8.0%
Fineness (200 mesh)	≥ 99%
Flavor Profile	Mild, natural cocoa taste
Solubility	Excellent in both water and milk systems
Microbiology	EU-compliant (Salmonella/E. coli absent)
Certifications	ISO, Halal, Kosher

Produced and tested in Spain according to strict European food safety standards.

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Sensory Profile

Attribute	Description
Color	Soft, light brown with natural glow
Aroma	Fresh cocoa with subtle sweetness
Flavor	Gentle, smooth, low-acid cocoa
Texture	Fine and free-flowing powder
Mouthfeel	Light and creamy
Solubility	Rapid and uniform in both cold and hot systems

The sensory profile makes Latamarko Light perfect for delicate applications that need flavor sophistication without dark intensity.

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Applications of Latamarko Alkalized Cocoa Powder Light

1. Chocolate and Confectionery

Latamarko Light provides a soft cocoa base for milk chocolate, white chocolate blends, and compound coatings.
It enhances color contrast in fillings, pralines, and spreads while maintaining a smooth, milky flavor that appeals to a wider audience.

2. Bakery and Cakes

Ideal for sponge cakes, muffins, biscuits, and wafer creams where a light chocolate tone is desired.
Its gentle alkalization ensures that baked goods maintain a consistent golden-brown hue without overpowering the other flavors.

3. Dairy and Ice Cream

In chocolate milk, cream desserts, and ice creams, Latamarko Light delivers clean flavor, high solubility, and appealing brightness.
It mixes easily with milk fats and sugars, producing a silky, well-balanced mouthfeel.

4. Instant Cocoa Drinks

For vending, instant, or ready-to-drink cocoa mixes, this grade provides excellent dispersibility and mild sweetness.
It’s especially suitable for children’s cocoa beverages and dairy-based instant drinks that require soft taste and light color.

5. Nutritional and Functional Foods

Latamarko Light enhances protein shakes, breakfast cereals, and energy bars with pleasant cocoa aroma and smooth texture, masking unpleasant notes without adding heaviness or strong bitterness.

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Advantages of Latamarko Light Cocoa

• Produced in Spain under European food regulations

• Balanced alkalization (pH 6.9–7.1) for mild taste

• Excellent solubility in milk and water systems

• Elegant light-brown color for delicate visual impact

• Low moisture and extended shelf life

• Batch consistency ensured by strict analysis

• Suitable for Halal and Kosher markets

• Environmentally responsible production

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The Spanish Cocoa Advantage

Spain’s cocoa processing industry is known for its precision, efficiency, and sensory innovation.
Latamarko embodies these traits, producing cocoa powders that consistently meet the needs of global food brands.

The Light grade is especially favored by companies that want to achieve a soft chocolate tone in premium dairy or baked products without creating excessive darkness.

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Comparing Latamarko Cocoa Grades

Property	Light Grade (Spain)	Medium Grade	Dark Grade
Color	Light brown	Medium brown	Deep dark brown
pH	6.9–7.1	7.1–7.4	7.4–7.8
Flavor	Soft, mild, low-acid	Balanced, round	Bold, intense
Best For	Dairy, beverages, cakes	All-purpose	Biscuits, dark chocolate
Bitterness	Very low	Moderate	Low
Appearance	Natural and elegant	Warm and rich	Dark and intense

This comparison illustrates how Latamarko Light offers versatility for applications requiring natural color and subtle cocoa identity.

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Industrial and Technical Performance

1. Consistency and Efficiency

Latamarko ensures every batch maintains the same fat content, color tone, and pH.
This uniformity helps manufacturers standardize their recipes without reformulating after each delivery.

2. Excellent Flow and Blending

Thanks to its fine milling and low moisture content, Latamarko Light flows freely in automated systems and mixes seamlessly with dry or liquid components.

3. Heat and pH Stability

Even after baking or pasteurization, its color and flavor remain stable, ensuring end products look natural and taste balanced.

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Quality Assurance and Safety

Latamarko applies ISO 9001, HACCP, and GMP controls throughout production.
All cocoa powders are tested for microbiological safety, heavy metals, and sensory quality.

• Lead: ≤ 1.0 mg/kg

• Cadmium: ≤ 0.5 mg/kg

• Salmonella / E. coli: Not detected

• Total plate count: < 5,000 CFU/g

These parameters confirm full compliance with EU food regulations.

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Packaging and Export Specifications

Latamarko exports its Spanish cocoa powders globally in various formats:

• 25 kg kraft paper bags with inner polyethylene liner

• 500–1000 kg big bags for industrial use

• Custom labeling and private branding available

Each export shipment includes:

• Certificate of Origin (Spain)

• Certificate of Analysis (COA)

• Specification Sheet

• Health Certificate (upon request)

This documentation ensures full transparency for international importers.

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Sustainability Commitment

Latamarko sources its cocoa beans from sustainably managed farms that prioritize environmental preservation and ethical labor practices.
Production facilities in Spain utilize energy-efficient systems and waste minimization processes, ensuring responsible cocoa production for the future.

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Storage and Shelf Life

To preserve aroma and functionality:

• Store in a cool, dry environment below 25°C

• Keep away from moisture and strong odors

• Seal bags tightly after opening

Shelf life: 24 months under proper storage conditions.

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How to Use Latamarko Light Effectively

• Use 4–6% of total dry mix in bakery or beverages for light cocoa tone.

• Pre-blend with sugar for uniform dispersion.

• In dairy formulations, add before pasteurization for optimal solubility.

• Adjust dosage to control intensity while maintaining smooth flavor.

Its versatility makes it ideal for both artisan production and automated industrial lines.

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A Taste of Spanish Excellence

Latamarko represents the heritage of Spanish cocoa — combining centuries of expertise with modern food science.
Every batch of Alkalized Cocoa Powder Light demonstrates the brand’s dedication to quality, consistency, and innovation.

Whether in chocolate drinks, cream fillings, or bakery items, it delivers a pure cocoa experience with elegant flavor and visual harmony.

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Conclusion – Light Cocoa, Limitless Possibilities

Latamarko Alkalized Cocoa Powder Light (Origin: Spain) is the essence of refined simplicity.
With its mild flavor, smooth texture, and radiant light-brown color, it offers manufacturers a perfect foundation for premium food creations.

It’s the ideal choice for brands seeking:

• Natural cocoa aroma

• Gentle alkalization

• Consistent color and flavor

• Reliable Spanish quality

From beverages to desserts, Latamarko Light ensures every product reflects authenticity, balance, and excellence — the hallmarks of true cocoa mastery from Spain