Cocoa powder is produced from fermented cocoa beans (Theobroma cacao). After the husks have been removed, the beans are alkalised, roasted and ground into cocoa mass. Subsequent pressing produces a defatted cocoa cake, which is finely ground to produce alkalised cocoa powder. This process improves solubility, colour and flavour whilst preserving valuable plant compounds.

Cocoa powder is suitable for numerous applications in the confectionery and bakery sectors – including cakes, biscuits, chocolate fillings, bars and powdered drinks. It is also used to add colour and flavour to ice cream, breakfast cereals and plant-based alternatives.

Quality:organic, conventional

Origin:Non-EU

Sectors: Food

Properties: vegan, gluten-free, intensely aromatic, colouring