Alkalized Cocoa Powder
Cocoa treated with an alkaline solution before drying. The treatment raises the pH, darkens the colour, rounds off the acidity and makes the powder disperse more easily. Five grades — and the only thing separating them is how far that treatment went.
5 grades
Side by side, darkest first.
Ordered from darkest to lightest, following our own grading. Every value is from the approved specification; the reading for your batch travels with each delivery on the certificate of analysis.
| Grade | Colour | Darkness | pH | Fat | |
|---|---|---|---|---|---|
| İ12 | Black | 1 / 6 | 8.5 ± 0.3 | 10 – 12 % | More details |
| MS10 | Blackish brown | 2 / 6 | 7.0 – 7.5 | 10 – 12 % | More details |
| İ9 | Dark brown | 3 / 6 | 7.8 ± 0.3 | 10 – 12 % | More details |
| İ10 | Dark brown | 4 / 6 | 7.5 ± 0.3 | 10 – 12 % | More details |
| İ8 | Reddish brown | 5 / 6 | 7.0 ± 0.3 | 10 – 12 % | More details |
Every delivery leaves with the technical data sheet that describes it: Fineness · pH · Fat content · Moisture · Shell · Packaging. Certificates travel with the goods — FSSC 22000, ISO 22000:2018, ISO 9001:2015, ISO 14001:2015, ISO 45001:2018, ISO 10002:2014, ISO 31000:2018, ISO 22716:2013, HACCP, HALAL, KOSHER.
Choosing within the range
What actually decides it.
- How far the alkalization wentEverything else follows from this one decision. The five grades are five stopping points on the same process, not five different products.
- Colour, and the red inside itAlkalization darkens cocoa and dulls its red at the same time. İ12 sits at the black end; İ8, the lightest alkalized grade, still carries visible red.
- Fat contentChosen independently of colour. 10–12 % is the working standard; higher fat carries more flavour, softens crumb and costs more.
- Consistency between deliveriesIn alkalized cocoa the complaint is almost never flavour. It is a colour shift between the sample and the container, or between two containers.
Where it goes
4 applications, each with its own values.
Each page says which numbers decide the result in that application — so the first sample is close rather than a guess.
See the whole range — six powders from black to light brown, plus cocoa butter and liquor.
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.