< Back to Ingredients

Cocoa Powder

From 100% cocoa mass to 1% fat content

Cocoa powder is obtained by grinding cocoa cake, which is the pressed, lower fat cocoa paste.

Cocoa Powder

1% fat content

Alkalised	PH	Colour	Most Frequent use
Alkalised Toledo	PH 8.0 ± 0.2	Colour Dark reddish brown	Most Frequent use Confectionery, pastries, instant drinks, ice creams, desserts, cereals and syrups.
Alkalised Cordoba	PH 8.0 ± 0.2	Colour Dark red	Most Frequent use Ice creams, desserts, cereals, instant drinks and cookies.

10-12% fat content

Natural	PH	Colour	Most Frequent use
Natural Granada	PH 5.6 ± 0.4	Colour Light brown	Most Frequent use Coatings, cream fillings, spreads, sauces and syrups.

Alkalised	PH	Colour	Most Frequent use
Alkalised Valencia	PH 7.0 ± 0.2	Colour Bright brown	Most Frequent use Dairy products, breakfast or instant cocoa mixes, cookies and pastries and confectionery products in general.
Alkalised Málaga	PH 6.7 ±0.2	Colour Light red brown	Most Frequent use Specially developed for use in chocolate drinks.
Alkalised Toledo	PH 8.0 ± 0.2	Colour Dark reddish brown	Most Frequent use Confectionery, pastries, instant drinks, ice creams, desserts, cereals and syrups.
Alkalised Leon	PH 8,0 ± 0.3	Colour Dark brown	Most Frequent use Confectionery, pastries, instant drinks, ice creams, desserts, cereals and syrups.
Alkalised Santiago	PH 7.5 ± 0.2	Colour Bright red	Most Frequent use Dairy products, coatings, cookies and spreads.
Alkalised Cordoba	PH 8.0 ± 0.2	Colour Dark red	Most Frequent use Ice creams, desserts, cereals, instant drinks and cookies.
Alkalised Moraira	PH 6.9 ± 0.3	Colour Dark brown	Most Frequent use
Alkalised Ibiza	PH 8.0 ± 0.4	Colour Black	Most Frequent use Any application using cocoa as a natural ingredient where a darker shade is desired. Cookies and industrial pastries.

20-22% fat content

Natural	PH	Colour	Most Frequent use
Natural Granada	PH 5.6 ± 0.4	Colour Light brown	Most Frequent use Coatings, cream fillings, spreads, sauces and syrups.

Alkalised	PH	Colour	Most Frequent use
Alkalised Toledo	PH 8.0 ± 0.2	Colour Dark reddish brown	Most Frequent use Confectionery, pastries, instant drinks, ice creams, desserts, cereals and syrups.
Alkalised Cordoba	PH 8.0 ± 0.2	Colour Dark red	Most Frequent use Ice creams, desserts, cereals, instant drinks and cookies.

We also offer Organic, Fair Trade (FLOCERT) or RFA certification on demand.

Packaging

25kg bags

900 kg big bags

Presentation

Bulk

In tanks of up to 24 t

If you need a cocoa powder with different characteristics to those described on this page, please let us know.

For orders or further information...