Product Overview

RENZE Cocoa Powder is made from carefully selected cocoa beans through advanced processing techniques including fermentation, roasting, and fine grinding. Our cocoa powder delivers rich chocolate flavor, vibrant color, and excellent functionality for a wide range of applications. Available in natural and alkalized (dutch-processed) varieties with varying fat contents to meet different formulation needs.

• Rich Chocolate Flavor: Intense and consistent cocoa taste with balanced bitterness
• Vibrant Color: Ranging from light brown to deep red-brown shades
• Excellent Solubility: Easy to incorporate into various food systems
• Consistent Quality: Strict quality control ensures batch-to-batch uniformity
• Versatile Applications: Suitable for multiple food and beverage categories

*pH varies by alkalization level: Light (6.8-7.2), Medium (7.2-7.6), Heavy (7.6-8.2)

• Natural Cocoa Powder: Acidic pH, light color, fruity notes
• Light Alkalized: pH 6.8-7.2, medium red-brown color
• Medium Alkalized: pH 7.2-7.6, deep red-brown color
• Heavy Alkalized: pH 7.6-8.2, very dark color
• Fat Contents: 10-12% (low fat) or 20-22% (medium fat)

• Bakery Products: Cakes, cookies, brownies, pastries
• Confectionery: Chocolates, coatings, fillings, compounds
• Beverages: Chocolate drinks, milk powders, instant mixes
• Dairy: Ice cream, yogurt, flavored milk
• Ready-to-Eat: Desserts, sauces, toppings

Q1: What makes this black cocoa powder ideal for Oreo-style biscuits?
A: Its 10-12% fat content ensures a rich, smooth texture, while the deep black color and intense cocoa flavor perfectly replicate the signature taste and appearance of Oreo biscuits.

Q2: Can this cocoa powder be used in chocolate coatings and fillings?
A: Yes, its fine particle size (200 mesh) and balanced fat content make it excellent for chocolate coatings, fillings, and enrobing, providing a consistent, glossy finish.

Q3: How does this cocoa powder perform in baked goods like cakes and cookies?
A: It delivers a strong cocoa flavor and dark color, making it ideal for cakes, brownies, and cookies. Its neutral pH (6.5-7.5) ensures good rise and texture in baking.

Q4: Is this cocoa powder suitable for beverages like hot chocolate or milkshakes?
A: Absolutely. Its high solubility ensures smooth mixing in beverages, while the rich cocoa taste enhances chocolate drinks, milkshakes, and protein shakes.

Q5: Can it be used in dairy products like ice cream and yogurt?
A: Yes, it blends well in dairy applications, providing consistent color and flavor in ice cream, yogurt, and chocolate mousses without clumping.

Q6: What is the shelf life, and how should it be stored?
A: The shelf life is 24 months when stored in a cool, dry place (away from moisture and heat) to maintain quality.

• Quality Standards: ISO 9001, FSSC 22000, HACCP
• Food Safety: Meets FDA, EU food safety regulations
• Special Certifications: Halal, Kosher, Organic (available on request)

• Packaging: 25 kg multi-layer paper bags with PE liner
• Shelf Life: 24 months in original packaging
• Storage: Cool, dry place (<20°C, RH<65%)
• Handling: Protect from moisture and strong odors

• Customized product development support
• Technical assistance for application optimization
• Consistent quality and reliable supply
• Competitive pricing and flexible MOQ