Tell us the application.
We match the specification to it.

The same four products behave differently in a biscuit dough, a milk drink and a moulded bar. These pages say which values decide the result in each — so the first sample is close, not a guess.

• Chocolate & ConfectioneryChocolate is a fat-continuous system, and almost every fault in it is a fat fault or a water fault. What you specify here decides snap, gloss and how the flavour carries.
• Bakery & BiscuitIn baked goods the cocoa does not only bring colour and flavour — it changes the acid balance of the dough. Switching powder without moving the recipe is the most common reformulation trap in this category.
• Dairy & Ice CreamMilk systems are unforgiving: the cocoa has to disperse cold, stay in suspension for the whole shelf life, and clear the tightest microbiological limits of any application we supply.
• BeveragesAn instant drink is judged in the first three seconds — whether the powder wets, sinks and dissolves, or floats and clumps. Everything else is secondary to that.
• CosmeticsCocoa butter goes into cosmetics for its melting point and its behaviour on skin. Here the specification is less about flavour and more about purity, odour and how the fat ages.