Made in Spain – Refined for Perfect Color and Taste

Produced entirely in Spain, Latamarko’s reddish cocoa powder undergoes carefully controlled alkalization to neutralize acidity and enhance both color and flavor.
The result is a cocoa powder with:

• Warm reddish tone that adds richness and elegance to finished products
• Balanced flavor profile—neither too bitter nor overly mild
• Smooth texture and fine particle size ensuring perfect blending in all recipes

Latamarko uses premium cocoa beans sourced from sustainable origins and processes them under strict European quality regulations to guarantee consistency and purity.

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Technical Specifications – Latamarko Reddish Cocoa Powder (Spain)

Parameter	Specification
Origin	Spain
Manufacturer	Latamarko
Type	Alkalized Cocoa Powder (Warm Tone)
Color	Reddish-brown (warm hue)
pH Value	7.2 – 7.6
Fat Content	10 – 12 %
Moisture	≤ 5 %
Ash	≤ 9 %
Fineness (200 mesh)	≥ 99 %
Flavour	Balanced, rich cocoa
Odor	Pure chocolate aroma, no off-notes
Microbiological Standard	< 5,000 CFU/g total plate count
Certifications	ISO, Halal, Kosher, EU Food Grade

Produced under EU food safety standards and Spanish origin certification.

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Distinctive Color Profile

The reddish hue of this cocoa powder gives baked and chocolate products a warm, appetizing appearance—slightly darker than medium alkalized cocoa but with brighter red reflections compared to black or dark variants.

This color tone is particularly appreciated by:

• Chocolate bar and coating producers seeking vibrant tones
• Biscuit and cake manufacturers desiring elegant, reddish-brown crumb color
• Ice cream makers looking for visual richness without excessive darkness

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Balanced Flavor – Rich yet Smooth

Latamarko’s Reddish Cocoa Powder has a refined chocolate flavor that balances natural bitterness with a round, pleasant sweetness.
This makes it perfect for use in:

• Chocolate fillings and ganaches
• Cakes and muffins
• Cookies and biscuits
• Ice creams and dairy desserts
• Instant chocolate beverages

The flavor is long-lasting, providing depth without overpowering other ingredients such as dairy, sugar, or flour.

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Applications Across the Food Industry

1. Chocolate and Confectionery

Gives molded and coated chocolates a warm visual tone and a soft flavor finish that complements fillings, pralines, and compound chocolates.
Enhances color without affecting viscosity or texture.

2. Bakery and Cakes

Perfect for brownies, sponge cakes, cookies, and biscuits—offering a balanced reddish-brown shade and a clean, consistent flavor even after baking at high temperatures.

3. Ice Cream and Dairy

Used in chocolate-flavored ice cream and milk-based desserts, it provides both deep color and gentle flavor release without affecting mouthfeel.

4. Instant Beverages

Excellent dispersibility and solubility make it suitable for instant cocoa mixes and drinking chocolate powders, delivering a creamy, comforting taste.

5. Fillings and Sauces

Ensures color uniformity and stability in cream fillings, chocolate sauces, and spreads, maintaining gloss and smooth texture throughout shelf life.

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Performance Highlights

• Warm, elegant reddish-brown color
• Refined cocoa aroma with mild alkalinity
• Excellent dispersibility and solubility
• Stable flavor and color under baking conditions
• Compatible with emulsifiers, dairy powders, and fats
• Uniform particle size for smooth blending

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Comparative Overview

Feature	Reddish Cocoa Powder (Latamarko)	Dark Cocoa Powder	Light Cocoa Powder
Color Tone	Warm reddish-brown	Deep dark brown	Light brown
Flavor Intensity	Medium–strong, balanced	Strong and robust	Mild and soft
pH Level	7.2 – 7.6	7.8 – 8.2	6.8 – 7.0
Best Use	Chocolate, bakery, ice cream	Chocolate coatings	Dairy and beverages
Solubility	Excellent	Very good	Excellent
Bitterness	Moderate	High	Low

This reddish variety stands between dark and medium cocoa—balanced in both color and flavor, giving versatile use across industries.

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Sensory Profile

Attribute	Description
Color	Reddish brown, warm undertone
Aroma	Natural chocolate, clean and mild
Taste	Rich, slightly sweet, balanced
Texture	Fine, smooth powder
Mouthfeel	Full-bodied, not dry or chalky
Aftertaste	Pleasant cocoa finish

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Production and Quality Control

Latamarko ensures quality through:

• Precision-controlled alkalization for consistent pH and flavor
• Roasting and milling under monitored thermal conditions
• Automated sieving and homogenization for fine particle uniformity
• Microbiological testing for safety and stability

Every batch is validated with:

• Colorimetry testing (L, a, b*)**
• Moisture and fat content analysis
• Organoleptic inspection by trained sensory experts

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Sustainability and Sourcing

Latamarko sources its cocoa beans from sustainably managed farms in Africa and South America, ensuring ethical and traceable supply chains.
Production in Spain follows environmentally responsible practices, including:

• Energy-efficient roasting and milling
• Low-waste processing systems
• Strict compliance with EU environmental laws

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Packaging and Logistics

• 25 kg paper bags with PE liner
• Custom palletization for export shipments
• Shelf life: 24 months in original packaging under cool, dry conditions
• Storage: below 25 °C, humidity < 65%, away from strong odors

Each shipment includes:

• Certificate of Analysis (COA)
• Health Certificate
• Certificate of Origin (Spain)
• Specification Sheet

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Industrial Benefits

• Consistent performance across batches
• Enhanced color depth for premium visual effect
• Balanced pH for neutral taste and easy formulation
• Excellent blending behavior in dry mixes and fat-based systems
• Heat stability for baked and extruded applications

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Recommended Usage Levels

Application	Dosage
Chocolate and Compound	5–12 %
Bakery and Biscuits	4–8 %
Ice Cream and Dairy	3–6 %
Instant Beverages	5–10 %
Fillings and Sauces	2–5 %

Adjust according to desired color intensity and flavor profile.

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Quality Certifications

Latamarko Reddish Cocoa Powder is produced under:

• ISO 9001:2015 Quality Management System
• HACCP & GMP
• EU Food Safety Regulation (EC 852/2004)
• Halal and Kosher Certification

Microbiological safety and heavy metal content meet European Commission limits for food ingredients.

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The Signature of Spanish Craftsmanship

Every batch of Latamarko Reddish Cocoa Powder reflects Spain’s long-standing tradition of cocoa refinement—precision in roasting, alkalization, and particle engineering.
This product stands as the signature of color harmony and flavor balance, giving artisans and industrial producers alike a cocoa powder that performs beautifully and consistently.

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Conclusion – The Perfect Balance of Warmth and Depth

Latamarko Reddish Cocoa Powder (Warm Tone, Spain) unites elegant color, balanced taste, and versatile performance.
With its warm red-brown shade and refined chocolate aroma, it enhances everything from luxury chocolates and premium cakes to creamy beverages and desserts.

Crafted in Spain under strict quality control, it represents the perfect midpoint between dark and light cocoa — delivering visual beauty, flavor harmony, and reliability in every application.

Latamarko – Spanish excellence in cocoa innovation.