A07 Alkalized Cocoa Powder

Price 525 INR/ Kilograms

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MOQ : 100 Kilograms

A07 Alkalized Cocoa Powder Specification

Smell
Sharp

Physical Form
Powder

Water Solubility
Dispersible

Melting Point
3438C

Structural Formula

Molecular Formula
C7H8N4O2

Assay
98%

Shelf Life
24 Months

Appearance
Fine Powder

Heavy Metal (%)
<0.003%

Solid Content
>98%

Taste
Rich Cocoa Taste

Solubility Tests
Soluble in water (dispersible)

CAS No
8025-57-8

FEMA No
2234

Other Names
Dutch Process Cocoa Powder

Type
Alkalized Cocoa Powder

Color
Dark Brown

Purity
High

Application
Bakery, Beverage, Confectionery, Ice Cream

Storage
Room Temperature

A07 Alkalized Cocoa Powder Trade Information

Minimum Order Quantity
100 Kilograms

Payment Terms
Cash Advance (CA)

Supply Ability
5000 Kilograms Per Month

Delivery Time
10 Days

Main Domestic Market
All India

About A07 Alkalized Cocoa Powder

A07 Alkalized Cocoa Powder is cocoa powder that has been treated with an alkalizing agent to reduce its natural acidity. It is commonly used in baking and cooking to add chocolate flavor to a variety of desserts, including cakes, cookies, and brownies and also used to make hot chocolate and chocolate milk. The offered powder is prepared by using the optimum quality components and advanced technology, with the efforts of our skilled professionals. You can avail the offer of the optimum quality range of A07 Alkalized Cocoa Powder in proper packaging options and at market leading prices.

Specification

Form	Powder
Packaging Type	Paper Bag
Grade	Alkalized
Usage/Application	Food / Nutra
Origin	Indonesia
Shelf Life	24 Months
Packaging Size	25 Kg

Superior Quality for Professional Use

A07 Alkalized Cocoa Powder undergoes a Dutch process that lowers acidity and enhances solubility, making it ideal for commercial applications. Its high purity and compliance with global food standards make it a reliable choice for importers and traders seeking consistent results in finished products.

Versatile Applications in Food Industries

This cocoa powder disperses easily in water and lends a deep color and rich flavor to bakery items, beverages, confectionery, and ice cream. Its sharp aroma and fine texture ensure seamless integration into recipes, enriching both taste and visual appeal for end consumers.

FAQs of A07 Alkalized Cocoa Powder:

Q: How is A07 Alkalized Cocoa Powder different from natural cocoa powder?

A: A07 Alkalized Cocoa Powder undergoes a Dutch process which neutralizes its acidity, raising the pH to 7.07.8. This makes it darker in color, smoother in taste, and more dispersible in liquids compared to natural cocoa powder.

Q: What are the main benefits of using this cocoa powder in food products?

A: A07 delivers a rich cocoa taste, sharp aroma, and dark color, elevating sensory attributes of bakery, beverage, and confectionery products. Its high purity and fine texture enhance product consistency and quality, while the low caffeine content suits a broader consumer base.

Q: Where should I store A07 Alkalized Cocoa Powder to maintain its quality?

A: Store the powder at room temperature in a dry place, away from direct sunlight and moisture. This preserves its sharp aroma, physical properties, and shelf life of up to 24 months.

Q: What regulatory and safety standards does this cocoa powder meet?

A: A07 Alkalized Cocoa Powder complies with standard food-grade regulations, has a low heavy metal content (<0.003%), and meets strict microbial safety norms, ensuring it is suitable for human consumption.

Q: How can I use this cocoa powder in bakery and beverage applications?

A: It dissolves easily in water, making it ideal for cakes, cookies, brownies, as well as chocolate drinks and shakes. Its robust flavor and color provide excellent results in both traditional and innovative recipes.

Q: When is the best time to use this product after opening the packaging?

A: For optimal freshness and performance, use the cocoa powder within its 24-month shelf life. After opening the packaging, reseal it properly and store in recommended conditions to prevent contamination and moisture absorption.

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