The Beauty of Reddish Cocoa – Warm, Rich, and Balanced

1. Origin and Process

Manufactured entirely in Spain, Latamarko’s Reddish Alkalized Cocoa Powder undergoes a carefully calibrated Dutch alkalization process.
This process reduces natural acidity and enhances pigment development, resulting in a reddish-brown hue that gives cakes and chocolates a distinctive, premium appearance.

The powder maintains a neutral pH that allows for seamless compatibility with milk, sugar, fats, and flour — essential for professional consistency in industrial recipes.

2. Color Meets Flavor

Unlike deep-dark or light grades, Latamarko Reddish Cocoa achieves a perfect balance:

• Elegant reddish-brown color that adds warmth to visual presentation

• Balanced cocoa flavor, not too bitter nor too mild

• Low acidity, making it ideal for smooth chocolate notes

• Excellent solubility, ensuring even distribution and color uniformity

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Technical Analysis – Latamarko Reddish Alkalized Cocoa Powder (Spain)

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Color	Reddish Brown
pH (10% solution)	7.0 – 7.3
Fat Content	10–12%
Moisture	≤ 5%
Ash (on dry basis)	≤ 8.5%
Fineness (200 mesh)	≥ 99%
Flavor Profile	Smooth, mild, slightly nutty cocoa tone
Aroma	Rich, warm, balanced chocolate scent
Thermal Stability	Excellent in baking and tempering
Certifications	ISO, Halal, Kosher, EU-compliant

 

Each batch is tested in certified Spanish laboratories to ensure performance, color consistency, and food safety.

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Color, Aroma, and Flavor in Perfect Balance

Latamarko’s Reddish Cocoa stands out for its unique sensory balance.
The warm reddish tone gives chocolate and cakes a natural glow, while the mild flavor profile provides comfort and sophistication without overwhelming sweetness.

Its smooth mouthfeel and refined aroma make it a favorite among chefs and food manufacturers looking to create products that are as elegant to taste as they are to look at.

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Applications of Latamarko Reddish Cocoa Powder

1. Chocolate Manufacturing

Perfect for milk and medium-dark chocolates, the reddish hue adds a luxurious warmth to finished bars, pralines, and coatings.
Its low acidity allows for creamy, smooth blending with cocoa butter or vegetable fats (CBS, CBE, CBR), creating refined chocolate textures.

2. Cakes and Bakery Products

In cakes, muffins, and brownies, the reddish tone enhances visual appeal and flavor complexity.
It imparts a natural homemade color, making desserts appear freshly baked while maintaining balanced taste.
Latamarko cocoa performs beautifully even after baking, keeping consistent color and aroma.

3. Biscuits and Cookies

Ideal for sandwich biscuits and filled cookies, where a mild cocoa flavor is needed to complement creams or fillings.
It ensures even dough coloration and uniform baking results.

4. Chocolate Fillings and Ganache

Latamarko Reddish Cocoa creates creamy, visually rich fillings with soft chocolate flavor.
It prevents graininess and ensures smooth texture in ganache and truffle mixes.

5. Beverages and Instant Mixes

When used in hot chocolate or instant drink powders, it provides vivid color and gentle taste, dissolving easily in milk or water.
The reddish shade makes the beverage appear premium and naturally indulgent.

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Sensory Profile

Attribute	Description
Color	Warm reddish brown
Aroma	Mild, sweet cocoa fragrance
Flavor	Balanced, creamy, slightly nutty
Texture	Fine, consistent, smooth
Mouthfeel	Soft and velvety
Appearance After Baking	Natural red-brown tone, stable color

This combination of color harmony and flavor balance makes it ideal for both artisan and industrial applications.

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Performance Advantages

1. Distinctive Reddish Tone

Latamarko cocoa brings an appealing reddish warmth, highly desired by chocolate and cake producers who want a signature color that stands out from typical dark or light browns.

2. Heat Stability

The powder retains both color and aroma after baking or conching, ensuring the same premium tone from raw batter to finished product.

3. Smooth Integration

With over 99% passing through a 200-mesh sieve, Latamarko cocoa disperses perfectly in both dry and wet systems — no lumps, streaks, or uneven patches.

4. Balanced pH for Universal Use

A pH of 7.0–7.3 makes it compatible with dairy, sugar, and flour systems — critical for consistent flavor and color in all bakery and chocolate processes.

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Comparative Overview

Feature	Latamarko Reddish Cocoa	Standard Cocoa Powder
Color Hue	Reddish Brown	Brown
Flavor Profile	Balanced, mild, low bitterness	Bitter, acidic
pH Range	7.0–7.3	5.0–5.5
Thermal Stability	High	Medium
Dispersibility	Excellent	Moderate
Appearance in Cakes	Warm, natural tone	Dull or dark brown
Aroma	Rich, sweet cocoa	Sharp cocoa note

Quality Assurance

Latamarko ensures all products meet HACCP, GMP, and ISO 9001:2015 standards.
Testing includes:

• pH verification

• Moisture and fat content analysis

• Microbiological safety (no Salmonella/E. coli)

• Heavy metal control under EU limits

Each lot is fully traceable, with accompanying COA (Certificate of Analysis) and Certificate of Origin (Spain).

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Sustainability and Ethical Sourcing

Latamarko sources its cocoa beans through sustainable, fair-trade partnerships.
By supporting responsible farming and environmentally conscious production, the brand ensures every batch of cocoa represents both quality and ethical integrity.

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Packaging Options

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

• 500–1000 kg jumbo bags for industrial users

• Custom branding and packaging available upon request

Every shipment includes:

• Certificate of Analysis (COA)

• Specification Sheet

• Health Certificate (if required)

Exported directly from Spain to global customers with full documentation.

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Storage and Shelf Life

To preserve its elegant color and aroma:

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

• Keep away from strong odors and moisture

• Seal packaging after each use

Shelf life: 24 months from production under optimal storage conditions.

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Recommended Usage Levels

Application	Dosage Recommendation
Chocolate & Coatings	5–8% of total mix
Cakes & Muffins	6–9% of flour weight
Biscuits & Cookies	4–6%
Fillings & Ganache	3–5%
Hot Chocolate / Drinks	8–10% (dry mix)

Dosage can be adjusted depending on desired flavor strength and color intensity.

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Spanish Craftsmanship for Global Bakers and Chocolatiers

From the historic chocolate-making traditions of Spain, Latamarko brings you a cocoa powder crafted for modern excellence.
Its reddish tone and balanced flavor make it a favorite ingredient for brands seeking visual sophistication and refined taste in their cakes, cookies, and chocolates.

Every batch reflects Spanish precision, ethical sourcing, and sensory harmony — trusted by professionals worldwide.

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Conclusion – The Warm Elegance of Reddish Cocoa

Latamarko Reddish Alkalized Cocoa Powder (Origin: Spain) offers the perfect fusion of color, flavor, and performance.
Its unique reddish hue enhances product appeal, while its smooth and balanced taste adds depth to chocolate and bakery creations.

For manufacturers aiming to combine aesthetic beauty, stability, and refined flavor, Latamarko Reddish Cocoa is the ultimate choice — crafted in Spain, enjoyed worldwide.