Bakery & Biscuit
In 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.
What decides the result
- pH and your leaveningNatural cocoa (pH 5.3–5.8) reacts with soda. Alkalized cocoa (pH 7–8) does not, so the leavening system has to move with the powder.
- Colour after the ovenThe shade in the mixer is not the shade that leaves the oven. Alkalization degree, not dosage, decides the finished colour.
- Fat content10–12 % is the working standard. 20–22 % carries more flavour and softens the crumb, at a cost.
- Batch-to-batch consistencyA biscuit line sees a colour shift long before a taste panel finds a flavour shift. Consistency is the specification.
Which products fit
Start the request with the one closest to your need.
Each link opens the sample request with that product already selected. If you are between two, pick either — the target values matter more than the label.
- Alkalized Cocoa Powderİ12 · MS10 · İ9 · İ10 · İ8Request a sample
- Natural Cocoa Powderİ6Request a sample
Not sure which one? Ask us — describe the product you are making and we will say which of the four we would start from.
Request a sample
Send us the specification. We send the sample.
- 01Tell us the applicationChocolate & Confectionery, Bakery & Biscuit, Dairy & Ice Cream, Beverages, Cosmetics.
- 02We match the specificationAlkalization, fat content, fineness and colour — from stock or from the next run.
- 03We ship the sampleOut of Ambarlı, İstanbul, with the technical data sheet in the box.