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
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
Presentation
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.