25kg/Bag Pure Alkalized Cocoa Powder Black For Chocolate Confectionery
| Product Name | Alkalized Cocoa Powder |
| Fat content(%) | 10-12 |
| Fineness(through 200mesh)(%) | Min 99 |
| Moisture(%) | Max 4.5 |
| PH | 6.2-6.8 / 7.0-7.8/7.8-8.2 |
| Ash(%) | Max 12 |
| Total plate count (cfu/g) | Max 5000 |
| Coliforms per (cfu/g) | Max 0.3 |
| Mould (cfu/g) | Max 50 |
| Yeast(cfu/g) |
Max 50 |
Renze Alkalized Cocoa Powder Product Application
1.Chocolate Production
Ideal for dark, milk, and compound chocolates due to its rich flavor and smooth texture.
Enhances chocolate coatings for bars, truffles, and enrobed confectionery.
2.Bakery & Confectionery
Perfect for cakes, cookies, brownies, and other cocoa-based baked goods.
Used in fillings, ganaches, and frostings for a deep cocoa taste.
3.Beverages
Soluble in hot chocolate, milkshakes, and cocoa drinks for a smooth consistency.
Used in instant cocoa mixes and protein shakes.
4.Dairy & Ice Cream
Adds rich cocoa flavor to ice cream, frozen desserts, and yogurt.
Ensures even dispersion in chocolate-flavored dairy products.
5.Snacks & Cereals
Coating for chocolate-covered nuts, cereals, and energy bars.
Used in flavored snack powders and dessert toppings.
6.Industrial & Food Service
Suitable for large-scale food manufacturing due to consistent quality.
Used in hotel, restaurant, and café (HoReCa) applications for bulk preparation.
A: RENZE cocoa powder is alkalized , reducing acidity and enhancing flavor smoothness. With 10%-12% fat content, it delivers a richer mouthfeel, ideal for premium chocolate and confectionery applications.
A: While RENZE cocoa powder is high-quality, it is not certified organic. It may contain traces of allergens due to processing—always check specifications for compliance with your requirements.
Q3: Can I use this cocoa powder for white chocolate or low-cocoa recipes?
A: This cocoa powder is dark and rich, best for dark/milk chocolate, baking, and beverages. For white chocolate, you’d need cocoa butter instead.
Q4: How does alkalization affect solubility in beverages?
A: Alkalization improves dissolvability, making it perfect for hot chocolate, shakes, and instant drinks without clumping.
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