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| Categories | Cocoa Ingredients |
|---|---|
| Brand Name: | Renze |
| Model Number: | Alkalized cocoa powder |
| Certification: | ISO, HACCP, HALAL |
| Place of Origin: | China |
| MOQ: | 1000 kilograms |
| Price: | USD 1.6-3.5/KG |
| Payment Terms: | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability: | 1000 tons/ month |
| Delivery Time: | 15-45days |
| Packaging Details: | 25kg/bag |
| Storage Type: | Dry and cool place |
| Manufacturer: | Renze |
| Cocoa bean: | Ghana cocoa beans origin |
| Package: | 25kg/bag |
| Shelf Life: | 24 months |
| Fat Content: | 10-12% |
| Fineness: | Min. 99.0% |
| Sample: | Available |
| Company Info. |
| Jiaxing Renze Import & Export Co., Ltd |
| Verified Supplier |
| View Contact Details |
| Product List |
Renze Food-Grade Alkalized Cocoa Powder delivers a deep dark brown color and mellow chocolate flavor—perfect for biscuits, cookies, and baked goods. With an optimal 10-12% fat content and smooth solubility, it ensures rich taste and consistent performance in industrial and artisanal baking.
Key Advantages:
→ Dutch-processed for reduced acidity
→ Reliable dark color development
→ Food-grade safety certified
→ 10-12% fat for optimal functionality
2.Technical Specifications
| Items | Test results |
| Color | Dark brown |
| Fat | 10-12% |
| PH | 6.8-7.2 |
| Moisture | Max 5% |
| Fineness(turough 200 mesh) | Min 99 |
3.Applications
✔ Biscuits & Cookies
Provides consistent dark brown coloration
Delivers mellow, non-acidic chocolate flavor
✔ Cakes & Pastries
Ensures uniform browning in baked goods
Improves texture in sponge cakes and muffins
✔ Chocolate Coatings & Fillings
Offers excellent solubility for smooth glazes
Perfect for cream fillings and ganaches
✔ Beverages & Dairy Products
Dissolves easily in cold/hot liquid applications
Enhances flavor in ice cream and yogurt
✔ Confectionery & Snacks
Provides rich color for candy coatings
Used in cereal bars and chocolate snacks
✔ Industrial Food Production
Consistent quality for mass production
Suitable for premixes and compound chocolate
1.Why choose alkalized over natural cocoa for biscuits?
→ "Alkalization neutralizes cocoa's natural acidity, creating a
mellower flavor that won't interfere with baking soda reactions -
perfect for achieving consistent taste and color in biscuits
without recipe adjustments."
2.How does the 10-12% fat content benefit industrial baking?
→ "This optimal fat range ensures excellent binding properties for
doughs while preventing excessive spread during baking. It also
enhances mouthfeel without requiring additional butter or oils in
formulations."
3.Does the dark brown color fade during high-temperature baking?
→ *"Our specialized Dutch-process treatment ensures color stability
up to 220°C (428°F), maintaining rich brown tones even in extended
baking times common for biscuits and cookies."*
4.Our service
1.free sample for test. before shipment.
2.Quality control before shipment .
3.Packing according to client's requirement.
4.Mixed container, we can mix different items in one container.
5.Prompt shipment with right shipping line
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