Naturell AB

Natural cocoa 10-12% is a finely ground powder obtained directly from cocoa beans, containing 10–12% naturally occurring cocoa fat. The product has a characteristic dark red to brown colour, a pleasant, natural aroma and taste without any foreign flavours. Thanks to minimal chemical processing, it retains all the natural properties of cocoa, both nutritional and technological.

Natural cocoa powder is widely used in recipes where authentic cocoa flavour and natural composition are important. Thanks to its high microbiological purity and good solubility in liquids and powdered mixtures, it is used in a wide range of food products, from baked goods to beverages and functional snacks.

Organic alkalised cocoa 20-22% is a high-quality cocoa powder with a fat content of 20-22%, obtained from selected organic cocoa beans. Thanks to the alkalisation process using potassium carbonate, the product acquires an intense dark reddish-brown colour and a milder, less acidic flavour profile. It is an excellent alternative to natural cocoa, offering the rich flavour and aroma characteristic of high-quality chocolate.

Cocoa powder is a brown powder with a characteristic bittersweet taste. It is made by removing cocoa butter from ground cocoa mass. The remaining mass is then finely ground to obtain cocoa powder.

Alkalized cocoa has a mild flavor, deep color, and dissolves well. Thanks to its richness in antioxidants, it supports heart and circulatory system health, regulates blood sugar levels, strengthens immunity, and protects against cancer and neurodegenerative diseases. It also improves mood, making it a versatile ingredient in the food, cosmetics, pharmaceutical, and feed industries.

Alkalized cocoa powder with a fat content of 22-24% is distinguished by a richer flavor profile and a silky texture, which is the result of a higher fat content. The alkalization process changes the natural acidic pH of cocoa to a neutral one, oscillating between 7 and 8, which has a beneficial effect on its solubility in liquids, especially in fats and milk. This product has a darker color and a milder, less bitter taste, which makes it more versatile in culinary and confectionery applications. Compared to natural cocoa, this product contains less caffeine and polyphenols, but is still valued for its technological properties, such as easier dissolution and stability in food products.

Cocoa Powder is a popular and versatile product derived from cocoa beans. See below what makes it an excellent ingredient in the food industry and more!

Cocoa Powder is in the form of a brown powder with a characteristic bittersweet taste. Cocoa Powder is made by removing the cocoa butter from the ground cocoa solids. The remaining solids are then finely ground to produce cocoa powder.

Cocoa Powder is hygroscopic and has anti-inflammatory properties due to its content of antioxidants – polyphenols and flavonols. It is also rich in vitamins and minerals. When combined with baking soda, it acts as a leavening agent.

Our natural cocoa powder comes from Ghana, the Ivory Coast and the Dominican Republic.

Physical Characteristics Value
Fat 10-12%
pH Value min 5.8-6.8
Fineness (micrometer) max 75 µm
Moisture max 5%
Mineral contamination Not allowed
Organic contamination Not allowed
Foreign bodies Not allowed