Brown Alkalized Cocoa Powder
LATAMARKO Brown Alkalized Cocoa Powder is produced from carefully selected cocoa beans originating primarily from Côte d’Ivoire using a precisely controlled Dutch alkalization process. The product is developed for industrial food manufacturers requiring consistent color, balanced cocoa flavor, reliable processing performance, and stable quality across every production batch.
Its medium brown appearance, smooth flavor profile, and controlled pH make it suitable for a wide range of food applications where both visual appearance and flavor consistency are essential.
Typical Technical Analysis
| Cocoa Bean Origin | Côte d'Ivoire |
| Processing Method | Dutch Alkalized |
| Cocoa Butter Content | 10–12% |
| Moisture | ≤ 5.0% |
| pH (10% Solution) | 6.8 – 7.6 |
| Color | Medium Brown |
| Particle Size | 99.5% through 75 μm |
| Bulk Density | Typical Industrial Grade |
| Dispersibility | Excellent |
| Flavor Profile | Smooth & Balanced Cocoa |
| Aroma | Rich Cocoa Aroma |
| Shelf Life | 24 Months |
| Packaging | 25 kg Multiwall Kraft Paper Bags |
Technical & Functional Properties
The Dutch alkalization process reduces the natural acidity of cocoa while enhancing color development and improving flavor smoothness. This results in a cocoa powder with a balanced taste, reduced bitterness, and excellent compatibility with industrial food formulations.
LATAMARKO Brown Alkalized Cocoa Powder is manufactured with controlled particle size distribution, ensuring excellent dispersion, uniform mixing, and stable processing during production. Low moisture content supports product stability and extended shelf life, while consistent bulk density contributes to accurate dosing and repeatable manufacturing performance.
The product exhibits excellent color stability during thermal processing and maintains its characteristic brown appearance in bakery products, chocolate compounds, biscuits, dairy products, cocoa beverages, fillings, and confectionery applications. Its controlled pH also improves compatibility with a wide range of food ingredients and production systems.
Each production batch undergoes comprehensive laboratory verification to evaluate physical, chemical, and microbiological parameters, ensuring compliance with international food safety requirements and consistent industrial performance.
Industrial Applications
LATAMARKO Brown Alkalized Cocoa Powder is suitable for a broad range of industrial food applications, including:
- Chocolate and Compound Chocolate
- Bakery Products
- Biscuits & Cookies
- Wafer Creams and Fillings
- Dairy Products
- Chocolate Milk & Cocoa Beverages
- Ice Cream
- Dessert Mixes
- Confectionery Products
- Instant Beverage Premixes
Its excellent dispersibility, controlled pH, stable brown color, and smooth cocoa flavor make it an ideal ingredient for manufacturers seeking reliable processing performance and consistent product quality in large-scale food production.
