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24 entries. Type to narrow them down.
Products
Categories
Applications
- Chocolate & ConfectioneryChocolate is a fat-continuous system, and almost every fault in it is a fat fault or a water fault.
- Bakery & BiscuitIn baked goods the cocoa does not only bring colour and flavour — it changes the acid balance of the dough.
- 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.
- CosmeticsCocoa butter goes into cosmetics for its melting point and its behaviour on skin.
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- ProductsSix grades from black to light brown
- ApplicationsWhat decides the result in each one
- About UsOne raw material since 2002
- QualityWhat we publish and why each value is there
- ResourcesEvery document that travels with an order
- ContactSample requests, technical questions, everything else
- Request a sampleFour steps to a sample with the data sheet
Nothing matches that. Grades are written İ12, MS10, İ9, İ10, İ8 and İ6 — or tell us what you need and we will say whether it exists.
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.