Dairy & Ice Cream
Milk 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.
What decides the result
- pH and protein stabilityCocoa moves the acid balance of a milk system. The wrong pH shows up as graininess or separation, not as flavour.
- SedimentationParticle size decides whether the cocoa is still in suspension at the end of the shelf life or sitting at the bottom.
- Fat content10–12 % keeps cost down; 20–24 % is what gives ice cream its body. The choice is a formulation decision, not a quality one.
- MicrobiologyDairy lines run the strictest micro limits in the category. Send us yours with the request, not after the sample.
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
- Cocoa ButterDeodorized · CB-İ50Request 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.