Beverages
An 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.
What decides the result
- Wetting and dissolvingHow the powder behaves the moment it meets liquid. Agglomeration and lecithination change this more than fineness does.
- pH7.5–8.0 is where a drinking chocolate reads as dark and round rather than thin and sour.
- Particle sizeThe same fineness that keeps the drink in suspension also decides how it feels in the mouth.
- FormatVending, sachet and bulk each want a different bulk density and flow. Tell us the filling line, not just the recipe.
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.