| Cocoa Powder | Foodchem International Corporation | Cocoa Powder is a free flowing brown powder which is obtained from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns cocoa beans into chocolate produ...view more Cocoa Powder is a free flowing brown powder which is obtained from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns cocoa beans into chocolate products. This product has a fat content of 10%-12%. Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways. view less | |
| Cocoa Powder | Western Pacific Oils | Cocoa Powder is a food additive a dark brown powder with an intense chocolate taste. Cocoa Powder is used to baked goods and in confectionery applications. | |
| Alkalized Cocoa Powder | Wuxi Huadong Cocoa Food Co. Ltd | Alkalized Cocoa Powder is a brownish red to dark brownish red or black color that comes in a powder or liquid form. The smell is a special cocoa fragrance, without a burning smell, musty odor, nor other odors. Alkalized Cocoa Powder is used in chocolate a...view more Alkalized Cocoa Powder is a brownish red to dark brownish red or black color that comes in a powder or liquid form. The smell is a special cocoa fragrance, without a burning smell, musty odor, nor other odors. Alkalized Cocoa Powder is used in chocolate and beverage production. view less | |
| Black Cocoa Powder | Wuxi Huadong Cocoa Food Co. Ltd | Black Cocoa Powder is a dark brown to brownish black powder that is nutritious, has a high-calorie fat content, and is rich in protein and carbohydrates. This product is mainly used in the production of various chocolate products and also used to produce...view more Black Cocoa Powder is a dark brown to brownish black powder that is nutritious, has a high-calorie fat content, and is rich in protein and carbohydrates. This product is mainly used in the production of various chocolate products and also used to produce a variety of sweets, drinks, biscuits, and cakes. view less | |
| Natural Cocoa Powder | Wuxi Huadong Cocoa Food Co. Ltd | Natural Cocoa Powder is produced from natural cocoa beans. It is brownish yellow to light brown in color and has a natural cocoa fragrance without a burning smell, musty odor, or other odors. This product is mostly used for chocolate and beverage producti...view more Natural Cocoa Powder is produced from natural cocoa beans. It is brownish yellow to light brown in color and has a natural cocoa fragrance without a burning smell, musty odor, or other odors. This product is mostly used for chocolate and beverage productions. view less | |
| Natural Cocoa Powder | Cofina | Natural Cocoa Powder is a free-flowing powder from powdered cocoa cake obtained by the pressing of cocoa paste. It is a nonfat cocoa paste, pressed and pulverized. This product is made from the cocoa seeds Theobroma cacao, family Malvaceae Linnaeus. | |
| Alkalized Cocoa Powder | Cofina | Alkalized Cocoa Powder is a free-flowing powder from alkaline pulverized cocoa cake obtained by the pressing of alkaline cocoa paste. It is a nonfat cocoa paste, pressed and powdered, and it also contains potassium carbonate. This product is made from the...view more Alkalized Cocoa Powder is a free-flowing powder from alkaline pulverized cocoa cake obtained by the pressing of alkaline cocoa paste. It is a nonfat cocoa paste, pressed and powdered, and it also contains potassium carbonate. This product is made from the cocoa seeds Theobroma cacao, family Malvaceae Linnaeus. view less | |
| Alkalized Cocoa Powder | Foodchem International Corporation | Alkalized Cocoa Powder is a free flowing dark brown powder that has been treated with alkali. This product has a fat content of 10%-12%. Alkalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot choc...view more Alkalized Cocoa Powder is a free flowing dark brown powder that has been treated with alkali. This product has a fat content of 10%-12%. Alkalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways. view less | |
| Alkalized Cocoa Powder | Mavalério | Alkalized Cocoa Powder is a gluten free cocoa powder. This product provides a sugarless chocolate flavor to cake batters, cookies and various applications that call for a chocolate flavor. Alkalized Cocoa Powder comes in 500 gram and 25 kilogram packaging...view more Alkalized Cocoa Powder is a gluten free cocoa powder. This product provides a sugarless chocolate flavor to cake batters, cookies and various applications that call for a chocolate flavor. Alkalized Cocoa Powder comes in 500 gram and 25 kilogram packaging. view less | |
| Cocoa Powder (PV3) | Indcresa | Cocoa Powder (PV3) is a brown cocoa powder. It can be used to flavor or color food and beverages as well as cosmetics. It has a pH level of approximately 7,3 (±0,3) and an ash content of 9,0% (± 1%). | |
| Cocoa Powder (PV4) | Indcresa | Cocoa Powder (PV4) is a brown cocoa powder. It can be used to flavor or color food and beverages as well as cosmetics. It has a pH level of approximately 7,9 (±0,3) and an ash content of 11,0% (± 1%). | |
| Cocoa Powder (PV7) | Indcresa | Cocoa Powder (PV7) is a black cocoa powder. It can be used to flavor or color food and beverages as well as cosmetics. It has a pH level of approximately 8,7 (±0,5) and an ash content of 15,0% (± 2%). | |
| Cocoa Powder (PV1) | Indcresa | Cocoa Powder (PV1) is a light brown cocoa powder. It can be used to flavor or color food and beverages as well as cosmetics. It has a pH level of approximately 5,5 (±0,5) and an ash content of 6,0% (± 1%). | |
| Cocoa Powder (PV2) | Indcresa | Cocoa Powder (PV2) is a mild brown cocoa powder. It can be used to flavor or color food and beverages as well as cosmetics. It has a pH level of approximately 6,8 (±0,3) and an ash content of 8,0% (± 1%). | |
| Cocoa Powder (PV5) | Indcresa | Cocoa Powder (PV5) is a dark brown cocoa powder. It can be used to flavor or color food and beverages as well as cosmetics. It has a pH level of approximately 8,3 (±0,3) and an ash content of 11,0% (± 1%). | |
| Cocoa Powder (PV4R) | Indcresa | Cocoa Powder (PV4R) is a reddish-brown cocoa powder. It can be used to flavor or color food and beverages as well as cosmetics. It has a pH level of approximately 7,3 (±0,5) and an ash content of 10,5% (± 1%). | |
| Cocoa Powder (PV6) | Indcresa | Cocoa Powder (PV6) is an extra dark brown cocoa powder. It can be used to flavor or color food and beverages as well as cosmetics. It has a pH level of approximately 8,3 (±0,3) and an ash content of 11,5% (± 1%). | |
| Cocoa Powder (BT N) | BT Cocoa | Cocoa Powder (BT N) is a natural powder. It is yellowish-brown, and has a fat content of 10-12% and a pH level of 5.0. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. | |
| Cocoa Powder (BT A) | BT Cocoa | Cocoa Powder (BT A) is a light alkalized powder. It is brown and has a fat content of 10-12% and a pH level of 6.8-7.2. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. | |
| Cocoa Powder (BT 220) | BT Cocoa | Cocoa Powder (BT 220) is a light alkalized powder. It is brown and has a fat content of 10-12% and a pH level of 6.8-7.2. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes...view more Cocoa Powder (BT 220) is a light alkalized powder. It is brown and has a fat content of 10-12% and a pH level of 6.8-7.2. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (BT 910) | BT Cocoa | Cocoa Powder (BT 910) is a heavy alkalized powder. It is black and has a fat content of 10-12% and a pH level of 8.0-9.0. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes...view more Cocoa Powder (BT 910) is a heavy alkalized powder. It is black and has a fat content of 10-12% and a pH level of 8.0-9.0. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (BT 270) | BT Cocoa | Cocoa Powder (BT 270) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other d...view more Cocoa Powder (BT 270) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (BT 300) | BT Cocoa | Cocoa Powder (BT 300) is a medium alkalized powder. It is dark brown and has a fat content of 10-12% and a pH level of 7.2-7.6. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry...view more Cocoa Powder (BT 300) is a medium alkalized powder. It is dark brown and has a fat content of 10-12% and a pH level of 7.2-7.6. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (BT HA) | BT Cocoa | Cocoa Powder (BT HA) is a heavy alkalized powder. It is dark brown and has a fat content of 10-12% and a pH level of 7.7-8.3. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry m...view more Cocoa Powder (BT HA) is a heavy alkalized powder. It is dark brown and has a fat content of 10-12% and a pH level of 7.7-8.3. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (BT 320) | BT Cocoa | Cocoa Powder (BT 320) is a medium alkalized powder. It is dark reddish-brown and has a fat content of 10-12% and a pH level of 7.5-7.9. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as o...view more Cocoa Powder (BT 320) is a medium alkalized powder. It is dark reddish-brown and has a fat content of 10-12% and a pH level of 7.5-7.9. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (BT 500 A) | BT Cocoa | Cocoa Powder (BT 500 A) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other...view more Cocoa Powder (BT 500 A) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (BT 1000 A) | BT Cocoa | Cocoa Powder (BT 1000 A) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as othe...view more Cocoa Powder (BT 1000 A) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (BT 1000 HA) | BT Cocoa | Cocoa Powder (BT 1000 HA) is a heavy alkalized powder. It is dark reddish-brown and has a fat content of 10-12% and a pH level of 7.7-8.3. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well a...view more Cocoa Powder (BT 1000 HA) is a heavy alkalized powder. It is dark reddish-brown and has a fat content of 10-12% and a pH level of 7.7-8.3. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. view less | |
| Cocoa Powder (6%~8%) | Foodchem International Corporation | Cocoa Powder (6%~8%) is a free flowing brown powder which is obtained from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns cocoa beans into chocola...view more Cocoa Powder (6%~8%) is a free flowing brown powder which is obtained from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns cocoa beans into chocolate products. This product has a fat content of 6%-8%. Cocoa Powder (6%~8%) can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways. view less | |
| Cocoa Powder No. 145 | Forbes Chocolate | Cocoa Powder No. 145 is a brown colored powder with a chocolate aroma. This product is processed with alkali. It has a fat content between 10-12%, a moisture of level less than 5%, and a particle size of 98% through a 200 mesh screen. Cocoa Powder No. 145...view more Cocoa Powder No. 145 is a brown colored powder with a chocolate aroma. This product is processed with alkali. It has a fat content between 10-12%, a moisture of level less than 5%, and a particle size of 98% through a 200 mesh screen. Cocoa Powder No. 145 can be used to produce chocolate flavored products, including in ice cream, soft serve, and frozen yogurt. view less | |
| Cocoa Powder No. 7113 | Forbes Chocolate | Cocoa Powder No. 7113 is a brown colored powder with a chocolate aroma. This product has a fat content between 10-12%, a moisture level of less than 5%, and a pH between 7.0 and 7.6. Cocoa Powder No. 7113 can be used to produce chocolate flavored products...view more Cocoa Powder No. 7113 is a brown colored powder with a chocolate aroma. This product has a fat content between 10-12%, a moisture level of less than 5%, and a pH between 7.0 and 7.6. Cocoa Powder No. 7113 can be used to produce chocolate flavored products, including in ice cream, soft serve ice cream, and frozen yogurt. This product is processed with alkali. view less | |
| Cocoa Powder No. 29 | Forbes Chocolate | Cocoa Powder No. 29 is a brown colored powder with a chocolate aroma. This product is processed with alkali. It has a fat content between 10-12%, a moisture level of less than 5%, and a pH between 6.8 and 7.4. It can be used to produce chocolate flavored ...view more Cocoa Powder No. 29 is a brown colored powder with a chocolate aroma. This product is processed with alkali. It has a fat content between 10-12%, a moisture level of less than 5%, and a pH between 6.8 and 7.4. It can be used to produce chocolate flavored products, including in ice cream, soft serve, and frozen yogurt. view less | |
| Forbes 22/24 (Cocoa Powder) | Forbes Chocolate | Forbes 22/24 (Cocoa Powder) is a brown colored powder with a chocolate aroma. This cocoa powder is processed with alkali. It has a fat content between 22-24%, a moisture level of less than 5%, and a pH between 6.7 and 7.3. It can be used to produce chocol...view more Forbes 22/24 (Cocoa Powder) is a brown colored powder with a chocolate aroma. This cocoa powder is processed with alkali. It has a fat content between 22-24%, a moisture level of less than 5%, and a pH between 6.7 and 7.3. It can be used to produce chocolate flavored products, including in ice cream and milk. view less | |
| Alkalized Cocoa Powder 10-12%, LA10 | Foodchem International Corporation | Alkalized Cocoa Powder 10-12%, LA10 is a free flowing brown powder that has been treated with alkali. This product has a fat content of 10%-12%. Alkalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for ...view more Alkalized Cocoa Powder 10-12%, LA10 is a free flowing brown powder that has been treated with alkali. This product has a fat content of 10%-12%. Alkalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways. view less | |
| Cocoa Powder 20-22% Fat (20221) | Dutch Organic International Trade | Cocoa Powder 20-22% Fat (20221) has an appearance of a fine brown powder with a cocoa flavor and aroma. It is an acceptable food product for vegetarians, vegans, and lacto-vegetarians. This high fat cocoa powder contains 20-22% of cocoa butter and is used...view more Cocoa Powder 20-22% Fat (20221) has an appearance of a fine brown powder with a cocoa flavor and aroma. It is an acceptable food product for vegetarians, vegans, and lacto-vegetarians. This high fat cocoa powder contains 20-22% of cocoa butter and is used to coat or decorate cakes and candies. It is also excellent for flavoring puddings. view less | |
| Cocoa Powder 10-12% Fat (20001) | Dutch Organic International Trade | Cocoa Powder 10-12% Fat (20001) has an appearance of a fine brown powder with a cocoa flavor and aroma. It is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. This low fat type contains 10-12% of cocoa butter is commonly used ...view more Cocoa Powder 10-12% Fat (20001) has an appearance of a fine brown powder with a cocoa flavor and aroma. It is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. This low fat type contains 10-12% of cocoa butter is commonly used to flavor baked products (cakes, cookies, etc.), cream, butter cream, whipped cream, etc. view less | |
| Cocoa (Powder) Distillate, Natural (FTO NOP/EU) | A.M. Todd Botanical Therapeutics | Cocoa (Powder) Distillate, Natural (FTO NOP/EU) is a colorless to pale yellow translucent liquid distillate of the cocoa bean. Cocoa (Powder) Distillate, Natural (FTO NOP/EU) provides a profile of milk chocolate to its desired applications. It is recomm...view more Cocoa (Powder) Distillate, Natural (FTO NOP/EU) is a colorless to pale yellow translucent liquid distillate of the cocoa bean. Cocoa (Powder) Distillate, Natural (FTO NOP/EU) provides a profile of milk chocolate to its desired applications. It is recommended for dairy products, desserts and alcoholic beverages. view less | |
| Cocoa Powder High Fat (22-24% Fat) | Amero Foods MFG Corp/Pastrystar | Cocoa Powder High Fat (22-24% Fat) are the cocoa solids remaining after most of the cocoa butter is extracted from cocoa beans. The remaining solids are pulverized into a powder and used as a chocolate flavoring and decoration. This product can be used to...view more Cocoa Powder High Fat (22-24% Fat) are the cocoa solids remaining after most of the cocoa butter is extracted from cocoa beans. The remaining solids are pulverized into a powder and used as a chocolate flavoring and decoration. This product can be used to flavor cakes, cookies, pies, puddings, pastries, and desserts. It can be used in functional foods and bakery applications. view less | |
| Cocoa Powder Low Fat (10-12% Fat) | Amero Foods MFG Corp/Pastrystar | Cocoa Powder Low Fat (10-12% Fat) are the cocoa solids remaining after most of the cocoa butter is extracted from cocoa beans. The remaining solids are pulverized into a powder and used as a chocolate flavoring and decoration. This product can be used to ...view more Cocoa Powder Low Fat (10-12% Fat) are the cocoa solids remaining after most of the cocoa butter is extracted from cocoa beans. The remaining solids are pulverized into a powder and used as a chocolate flavoring and decoration. This product can be used to flavor cakes, cookies, pies, puddings, pastries, and desserts. It can be used in functional foods and bakery applications. view less | |
| CocoaRica® Cocoa Powder Natural 10/12 - Silver, Organic | CIRANDA | CocoaRica® Organic Cocoa Powder Natural 10/12 - Silver (FT76555) is a flavorful, organic natural cocoa powder with a cocoa butter content of 10 to 12%. Also available with Fair Trade certification. | Request Sample |
| CocoaRica® Cocoa Powder Natural 20/22 - Gold, Organic | CIRANDA | CocoaRica® Organic Cocoa Powder Natural 20/22 - Gold (FT76503) is a premium quality natural cocoa powder that delivers maximum flavor with a cocoa butter content of 20 to 22%. Premium fine particle powders are processed in Europe from predominantly Domini...view more CocoaRica® Organic Cocoa Powder Natural 20/22 - Gold (FT76503) is a premium quality natural cocoa powder that delivers maximum flavor with a cocoa butter content of 20 to 22%. Premium fine particle powders are processed in Europe from predominantly Dominican Republic organic cocoa beans. Also available with Fair Trade certification. (Fair Trade products are 100% Dominican Republic beans.) view less | Request Sample |
| CocoaRica® Cocoa Powder Natural 10/12 - Gold, Organic | CIRANDA | CocoaRica® Organic Cocoa Powder Natural 10/12 - Gold (FT76502) is a full bodied and balanced natural cocoa powder with a cocoa butter content of 10 to 12%. Premium fine particle powders are processed in Europe from predominantly Dominican Republic organi...view more CocoaRica® Organic Cocoa Powder Natural 10/12 - Gold (FT76502) is a full bodied and balanced natural cocoa powder with a cocoa butter content of 10 to 12%. Premium fine particle powders are processed in Europe from predominantly Dominican Republic organic cocoa beans. Also available with Fair Trade certification (Fair Trade products are 100% Dominican Republic beans). view less | Request Sample |
| CocoaRica® Cocoa Powder Alkalized 10/12% - Gold, Organic | CIRANDA | CocoaRica® Organic Cocoa Powder Alkalized 10/12% Gold (FT20001) is a high quality alkalized or ‘Dutched’ cocoa powder processed in Europe from predominantly Dominican Republic cocoa beans. This product has a fat content of 10 to 12%. The cocoa powder is a...view more CocoaRica® Organic Cocoa Powder Alkalized 10/12% Gold (FT20001) is a high quality alkalized or ‘Dutched’ cocoa powder processed in Europe from predominantly Dominican Republic cocoa beans. This product has a fat content of 10 to 12%. The cocoa powder is a fine powder, through a 200 mesh, (75 microns) min. 99.0% (max 1% retained), and is a dark brown with a typical cocoa aroma, and a typical slightly bitter cocoa flavor. This product can be used for coatings, chocolate syrups, chocolate milk chips, cakes, chocolate puddings, cookies, dairy, fudge bases, icings, ice cream, general baking and confectionary use, and general dairy applications. It is also available with Fair Trade certification, which is a 100% Dominican Republic bean product. view less | Request Sample |
| CocoaRica® Cocoa Powder Alkalized 20/22% - Gold, Organic | CIRANDA | CocoaRica® Organic Cocoa Powder Alkalized 20/22% Gold (FT20221) is a high quality alkalized cocoa powder with a cocoa butter/fat content of 20 to 22% to provide maximum flavor. This premium fine particle powder is processed in Europe from predominantly Do...view more CocoaRica® Organic Cocoa Powder Alkalized 20/22% Gold (FT20221) is a high quality alkalized cocoa powder with a cocoa butter/fat content of 20 to 22% to provide maximum flavor. This premium fine particle powder is processed in Europe from predominantly Dominican Republic cocoa beans. It is also available with Fair Trade certification, which is a 100% Dominican Republic bean product. This product is ideally used for coatings, chocolate syrups, chocolate milk chips, cakes, chocolate puddings, cookies, dairy, fudge bases, icings, ice cream, general baking and confectionary use, and general dairy applications. view less | Request Sample |
| CocoaRica® Cocoa Powder Black Alk 10/12, Organic | CIRANDA | CocoaRica® Organic Cocoa Powder Black Alk 10/12 (FT76574) is a high-quality, alkalized or "Dutched" cocoa powder is a full bodied black powder with a very intense flavor. It is ideal for use in "Oreo-type" cookies or other bakery products or for blending...view more CocoaRica® Organic Cocoa Powder Black Alk 10/12 (FT76574) is a high-quality, alkalized or "Dutched" cocoa powder is a full bodied black powder with a very intense flavor. It is ideal for use in "Oreo-type" cookies or other bakery products or for blending with other cocoa ingredients. Made from Peruvian beans, it has a pH of 8.0 to 8.2 and a fat content of 10 to 12%. Also available with Fair Trade Certification. view less | Request Sample |
| Cocoa Powder Natural 20/22 Fat - Organic Fair Trade | Jedwards International, Inc. | Cocoa Powder Natural 20/22 Fat - Organic Fair Trade is light to medium reddish brown in color, with a higher fat percentage than Jedwards' 10-12% variety. Unlike dutched cocoa powder, natural cocoa powder does not go through an alkalization process and th...view more Cocoa Powder Natural 20/22 Fat - Organic Fair Trade is light to medium reddish brown in color, with a higher fat percentage than Jedwards' 10-12% variety. Unlike dutched cocoa powder, natural cocoa powder does not go through an alkalization process and therefore has a more acidic pH level and lighter color. Natural cocoa powder should be used in products with baking soda instead of baking powder due to its acidic pH level. Many baking recipes call for cocoa powder but do not specify which to use. If the recipe calls more heavily for baking soda than baking powder, then the recipe requires natural cocoa powder. Natural organic cocoa powder is widely used throughout the food industry in retail products, baked goods, restaurants and bakeries. Cocoa powder is the core of chocolate's flavor and is most commonly found as natural in your typical grocery store. view less | |
| CocoaRica® Cocoa Powder Alkalized 10/12 Silver- Peru, Organic | CIRANDA | CocoaRica® Organic Cocoa Powder Alkalized 10/12 Silver- Peru (FT76548) is a well-balanced cocoa powder is processed in South America, and has a fat content of 10 to 12%. It has a high fineness level, with a dark brown color, typical cocoa aroma, and a typ...view more CocoaRica® Organic Cocoa Powder Alkalized 10/12 Silver- Peru (FT76548) is a well-balanced cocoa powder is processed in South America, and has a fat content of 10 to 12%. It has a high fineness level, with a dark brown color, typical cocoa aroma, and a typical cocoa, slightly bitter flavor. This product is ideally used for coatings, chocolate syrups, chocolate milk chips, cakes, chocolate puddings, cookies, dairy, fudge bases, icings, ice cream, general baking and confectionary use, general dairy applications. Also available with Fair Trade Certification. view less | Request Sample |
| Cocoa Powder Dutched 20/22 Fat - Organic Fair Trade | Jedwards International, Inc. | Cocoa Powder Dutched 20/22 Fat - Organic Fair Trade is more soluble, slightly darker in color, fuller in taste and has a neutral to alkaline pH. The fat content in this particular cocoa powder is 20-22%, giving it a richer taste compared to our 10-12% coc...view more Cocoa Powder Dutched 20/22 Fat - Organic Fair Trade is more soluble, slightly darker in color, fuller in taste and has a neutral to alkaline pH. The fat content in this particular cocoa powder is 20-22%, giving it a richer taste compared to our 10-12% cocoa powders. Organic and fair trade certified cocoa powder ensures a level of purity and sustainable qualities for our consumers. Dutched cocoa powder is widely used in the manufacturing of chocolate products such as syrups, toppings and flavorings; specifically in dark chocolate products. It is a very common ingredient in baking and used in a wide array of products in the food and beverage industry. view less | |
| Cocoa Liquor (BT 500N) | BT Cocoa | Cocoa Liquor (BT 500N) is a natural liquor. It has a fat content of 50% (minimum) and a pH level of 5.0 It is is pure chocolate in its liquid form and contains both cocoa powder and cocoa butter. Cocoa Liquor is used in modest amounts in bakery, drinks, d...view more Cocoa Liquor (BT 500N) is a natural liquor. It has a fat content of 50% (minimum) and a pH level of 5.0 It is is pure chocolate in its liquid form and contains both cocoa powder and cocoa butter. Cocoa Liquor is used in modest amounts in bakery, drinks, desserts, ice cream, and coating. view less | |
| Cocoa Liquor (BT 500 A) | BT Cocoa | Cocoa Liquor (BT 500 A) is an alkalized liquor. It has a fat content of 50% (minimum) and a pH level of 6.9-7.0. It is is pure chocolate in its liquid form and contains both cocoa powder and cocoa butter. Cocoa Liquor is used in modest amounts in bakery, ...view more Cocoa Liquor (BT 500 A) is an alkalized liquor. It has a fat content of 50% (minimum) and a pH level of 6.9-7.0. It is is pure chocolate in its liquid form and contains both cocoa powder and cocoa butter. Cocoa Liquor is used in modest amounts in bakery, drinks, desserts, ice cream, and coating. view less | |
| Chocolate Powder, 50% Cocoa | Mavalério | Chocolate Powder, 50% Cocoa, is a gluten-free mix containing 50% cocoa powder. This product provides a chocolate taste to cakes, pies, ice cream, and sweets. This product comes in 1 kilogram and 25 kilogram packaging. | |
| Chocolate Powder, 32% Cocoa | Mavalério | Chocolate Powder, 32% Cocoa is a gluten-free mix containing 32% cocoa powder. This product provides a chocolate taste to cakes, pies, ice cream, and sweets. This product comes in 200 gram, 1 kilogram, 2 kilogram, and 25 kilogram packaging. | |
| SUDAN | Blommer Chocolate Co. | SUDAN is a lightly dutched cocoa powder prepared from quality cocoa beans. It is commonly used in various dairy and baking applications, creams, syrups, toppings, etc. | |
| SUNFIRE | Blommer Chocolate Co. | SUNFIRE is a lightly dutched cocoa powder prepared from quality cocoa beans. This product is mainly used for deep red-brown colored end-products with full, well-rounded cocoa flavor. | |
| Barley Choc Dark | Maltexcofood | Barley Choc Dark is a black to dark brown powder with a strong bitter taste. It is a natural substitute for cocoa powder and the Dark variety provides baked goods with a darker color normally provided by dark cocoa powder. It can be used in cakes, brownie...view more Barley Choc Dark is a black to dark brown powder with a strong bitter taste. It is a natural substitute for cocoa powder and the Dark variety provides baked goods with a darker color normally provided by dark cocoa powder. It can be used in cakes, brownies, cookies, and other baked desserts. view less | |
| NI NATURAL | Blommer Chocolate Co. | NI NATURAL is a light brown cocoa powder prepared from quality cocoa beans. This product is often used for light brown colored end-products with a mild, well rounded cocoa flavor. | |
| BRYCE | Blommer Chocolate Co. | BRYCE is a nib based cocoa powder processed with alkali. This product is mainly used in ice cream and drink mixes. | |
| Gerkens® Cocoa Powders 10/12 Russet™ | Peter's Chocolate | Gerkens® Cocoa Powders 10/12 Russet™ is a lightly alkalized Dutch cocoa powder. This product is applied to produce a well-rounded and full-bodied flavor in chocolate products. | |
| Gerkens® Cocoa Powders 10/12 Russet Plus™ | Peter's Chocolate | Gerkens® Cocoa Powders 10/12 Russet Plus™ is a moderately alkalized cocoa powder that provides a bittersweet, European flavor. It provides a consistency in high quality chocolate products. | |
| Chocolate Macaroons | International Coconut Corp. | Chocolate Macaroons are made by combining unsweetened coconut, rolled oats, butter, milk, sugar, vanilla, cocoa powder, and salt. | |
| MOJAVE | Blommer Chocolate Co. | MOJAVE is a brown red cocoa powder processed with alkali. This product is mainly used for red-brown colored end-products with mild, well-rounded cocoa flavor. | |
| ZION | Blommer Chocolate Co. | ZION is a deep red brown nib based cocoa powder processed with alkali. This product is commonly used in drink mixes and ice cream. | |
| SUNSET | Blommer Chocolate Co. | SUNSET is a lightly dutched cocoa powder that has mild, cocoa notes with mild alkali undertones. This product is often used in various dairy and baking applications, red-brown colored end-products, syrups, etc. | |
| REDWOOD | Blommer Chocolate Co. | REDWOOD is a nib based cocoa powder processed with alkali. This product is often used for deep red-brown colored end-products with mild, well-rounded cocoa flavor. | |
| SEQUOIA | Blommer Chocolate Co. | SEQUOIA is a light red brown cocoa powder processed with alkali. This product is commonly used for light brown-red colored end-products with mild, well-rounded cocoa flavor. | |
| Gerkens® Cocoa Powders 22/24 Garnet™ | Peter's Chocolate | Gerkens® Cocoa Powders 22/24 Garnet™ is a highly alkalized, high-fat cocoa powder. This product appears as a dark red powder that conveys an intense cocoa flavor, and it is often used in chocolate products. | |
| CANYON | Blommer Chocolate Co. | CANYON is a deep red brown nib based cocoa powder processed with alkali. This product is often used for medium red colored end-products with mild, well-rounded cocoa flavor. | |
| SUNRISE | Blommer Chocolate Co. | SUNRISE is a deep red brown cocoa powder that is processed with alkali. This product is commonly used for dark red colored end-products with mild, well-rounded cocoa flavor. | |
| LAVENDER ALDEHYDE FCC (857) | Bedoukian Research | LAVENDER ALDEHYDE FCC (857) is excellent for adding cocoa powder notes to chocolate. Imparts dry, woody notes for blueberry and cranberry flavors. | |
| PARAGON NATURAL | Blommer Chocolate Co. | PARAGON NATURAL is a natural process cocoa powder that has a light brown color and flavor characteristic. This product is often used in syrups, bakery toppings, and confectionery. | |
| NAVAJO | Blommer Chocolate Co. | NAVAJO is a red brown nib based cocoa powder processed with alkali that has a rich cocoa flavor. This product is mainly used for dark brown colored end-products with milk, well-rounded cocoa flavor. | |
| 2,3-Dimethyl Pyrazine Natural in Ethyl Alcohol | Penta Manufacturing Company | 2,3-Dimethyl Pyrazine Natural in Ethyl Alcohol is a colorless to pale yellow, clear liquid flavor and fragrance agent. It has a nut skins, musty, cocoa powder, bready, roasted coffee taste. It also has a nut skin, musty, roasted, cocoa powder odor with co...view more 2,3-Dimethyl Pyrazine Natural in Ethyl Alcohol is a colorless to pale yellow, clear liquid flavor and fragrance agent. It has a nut skins, musty, cocoa powder, bready, roasted coffee taste. It also has a nut skin, musty, roasted, cocoa powder odor with coffee and potato nuances and is applied in baked goods, puddings, gelatins, frozen dairy, nonalcoholic beverages, gravies, meat products, and soft candy. view less | |
| 2,3-Dimethyl Pyrazine Natural 5% In Triacetin | Penta Manufacturing Company | 2,3-Dimethyl Pyrazine Natural 5% In Triacetin is a colorless to pale yellow, clear liquid flavor and fragrance agent. This product has a nut skins, musty, cocoa powder, bready, roasted coffee taste. It also has a nut skin, musty, roasted, cocoa powder od...view more 2,3-Dimethyl Pyrazine Natural 5% In Triacetin is a colorless to pale yellow, clear liquid flavor and fragrance agent. This product has a nut skins, musty, cocoa powder, bready, roasted coffee taste. It also has a nut skin, musty, roasted, cocoa powder odor with coffee and potato nuances that is applied in baked goods, puddings, gelatins, frozen dairy, nonalcoholic beverages, gravies, meat products, and soft candy. view less | |
| RUSHMORE | Blommer Chocolate Co. | RUSHMORE is a nib based cocoa powder processed with alkali that has a light red brown color and a rich cocoa flavor. This product is often used in many ice cream and drink mixes. | |
| TETON 15-17 | Blommer Chocolate Co. | TETON 15-17 is a nib based cocoa powder processed with alkali that has a red brown color and a rich cocoa flavor. This product is commonly used in drink mixes and ice cream. | |
| JET BLACK | Blommer Chocolate Co. | JET BLACK is a black cocoa powder processed with alkali. This product is often used in wafer-type cookies like those for ice cream sandwiches or in sandwich-type cookies. | |
| Alkalized Cocoa Liquor | Cofina | Alkalized Cocoa Liquor is a product obtained by grinding cocoa seeds that were previously removed from their shells, roasted and alkalized. The obtained paste can be used for producing cocoa butter and cocoa powder, or for the manufacture of chocolates. T...view more Alkalized Cocoa Liquor is a product obtained by grinding cocoa seeds that were previously removed from their shells, roasted and alkalized. The obtained paste can be used for producing cocoa butter and cocoa powder, or for the manufacture of chocolates. This product is made from the cocoa seeds Theobroma cacao, family Malvaceae Linnaeus. view less | |
| TETON | Blommer Chocolate Co. | TETON is a nib based cocoa powder processed with alkali that has a red brown color and a rich cocoa flavor. This product is mainly used for dark red colored end-products with mild, well-rounded cocoa flavor. | |
| Soluble Chocolate Powder mix | Mavalério | Soluble Chocolate Powder Mix is a gluten-free mix of sugar, cocoa powder, maltodextrin, whole milk powder, salt and natural identical flavor. This product provides the taste of chocolate to cakes, pastries, fillings, and toppings. Soluble Chocolate Powder...view more Soluble Chocolate Powder Mix is a gluten-free mix of sugar, cocoa powder, maltodextrin, whole milk powder, salt and natural identical flavor. This product provides the taste of chocolate to cakes, pastries, fillings, and toppings. Soluble Chocolate Powder mix comes in 1 kilogram packaging. view less | |
| Verolec Non GMO IP | Lasenor | Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa...view more Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. In cocoa powder for instant products, Verolec covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its reduced viscosity, Verolec is pumpable at moderate temperatures, permits automatic dosage and the supplying in containers. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Verolec has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. view less | |
| Natural Cocoa Liquor | Cofina | Natural Cocoa Liquor is a product obtained by grinding cocoa seeds that were previously removed from their shells and roasted without the addition of additives. The obtained paste can be used for producing cocoa butter and cocoa powder, or for the manufac...view more Natural Cocoa Liquor is a product obtained by grinding cocoa seeds that were previously removed from their shells and roasted without the addition of additives. The obtained paste can be used for producing cocoa butter and cocoa powder, or for the manufacture of chocolates. This product is made from the cocoa seeds Theobroma cacao, family Malvaceae Linnaeus. view less | |
| Barley Choc Classic | Maltexcofood | Barley Choc Classic is a brownish powder with red hues and a mid to intense bitterness. It is used as a natural substitute for cocoa and the classic variety provides a color closest to traditional cocoa powder. | |
| Cranberry and chocolate bread | Fruit d'Or | Cranberry and chocolate bread have ingredients that include margarine, granulated sugar, eggs, vanilla, frozen cranberries, milk, all-purpose flour, cocoa powder, bicarbonate soda, salt, semi-sweet chocolate chips and walnuts. | |
| Giralec INS | Lasenor | Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat ...view more Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat particles with a hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its low viscosity, the product is easily incorporated by nozzle spraying, giving a more homogeneous coating and a better distribution than with standard lecithin. All the components, exception made of cocoa powder, are preblended and sprayed on with a portion of Giralec INS. Afterwards, cocoa powder is added and the rest of Giralec INS sprayed on. If products are agglomerated previously, it can be added all at once. The recommended dosage is between 1% and 2% based on final product. view less | |
| Irish Cream Potato Truffle | Peter's Chocolate | This is a recipe for Irish Cream Potato Truffle utilizing the products Peter's® Original™ White Chocolate and Peter's® Icecap® Caps White Icecap® with heavy cream, corn syrup, invertase, amber cocoa powder, pine nuts, and Irish cream. | |
| Barley Choc Mokka | Maltexcofood | Barley Choc Mokka is a light brown powder with a slightly bitter flavor and a taste of chocolate and coffee. It is a natural substitute for cocoa powder and can be used in baked desserts such as cakes, cookies, brownies, etc. | |
| Barley Choc Light | Maltexcofood | Barley Choc Light is a light brown powder with an orange tint that provides a slightly sweet, malt flavor. It is used as a natural substitute for cocoa powder and the Light variety provides a lighter color to baked goods, such as cakes and cookies. | |
| Carob Powder (20030) | Dutch Organic International Trade | Carob Powder (20030) is made from carob pods that are organic, with an appearance of a light brown fine powder that has a sweet, product specific taste and aroma. It is an acceptable food product for vegetarians, vegans, and lacto-vegetarians. Carob powde...view more Carob Powder (20030) is made from carob pods that are organic, with an appearance of a light brown fine powder that has a sweet, product specific taste and aroma. It is an acceptable food product for vegetarians, vegans, and lacto-vegetarians. Carob powder is used as a substitute for cocoa powder. view less | |
| Verolec YN | Lasenor | Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar...view more Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. view less | |
| 5-Methyl-2-Phenyl-2-Hexenal (856) | Bedoukian Research | 5-Methyl-2-Phenyl-2-Hexenal (856) is a light yellow liquid with distinctive cocoa aroma and mocha undertones and has a strong cocoa powder flavor note. It is used for a creamy cocoa note in fragrances as well as cocoa/chocolate flavor notes. It is insolub...view more 5-Methyl-2-Phenyl-2-Hexenal (856) is a light yellow liquid with distinctive cocoa aroma and mocha undertones and has a strong cocoa powder flavor note. It is used for a creamy cocoa note in fragrances as well as cocoa/chocolate flavor notes. It is insoluble in water and soluble in alcohol. view less | |
| Potassium Carbonate | Foodchem International Corporation | Potassium Carbonate is a white salt, soluble in water, that forms a strongly alkaline solution. It is used in the production of cocoa powder to balance pH and enhance aroma and it is also used as a buffering agent in the production of mead and wine. | |
| Cocoa Nibs Roasted - Organic Fair Trade | Jedwards International, Inc. | Cocoa nibs are crushed cocoa seeds from the Theobroma cacao tree and have a chocolate flavor without the sweetness. Roasted cocoa nibs are produced by first breaking the unshelled cacao beans down into chopped bits of cocoa seeds. Unlike the raw variety, ...view more Cocoa nibs are crushed cocoa seeds from the Theobroma cacao tree and have a chocolate flavor without the sweetness. Roasted cocoa nibs are produced by first breaking the unshelled cacao beans down into chopped bits of cocoa seeds. Unlike the raw variety, these nibs go through an additional roasting step to result in a more flavorful and less bitter-tasting cocoa nib. Widely used throughout the food industry in restaurants, baking, packaged goods, and grocery stores, they are a rich source of antioxidants, vitamins, minerals, and fiber; and are commonly used in various snacks, desserts, and trail mixes, granola recipes, and chocolate-flavored beverages. view less | |
| Giralec | Lasenor | Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. Slows down fat crystallisation and prevents fat bloom. Likewise, the marked increase in viscosity that occurs when water is present is largely overcome by the addition of lecithin. This is particularly useful in ice-cream coatings where moisture from the centre can cause excessive thickening of the chocolate in the coating machinery. In cocoa powder for instant products, lecithin covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder...view more Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. Slows down fat crystallisation and prevents fat bloom. Likewise, the marked increase in viscosity that occurs when water is present is largely overcome by the addition of lecithin. This is particularly useful in ice-cream coatings where moisture from the centre can cause excessive thickening of the chocolate in the coating machinery. In cocoa powder for instant products, lecithin covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Lecithin has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. view less | |
| 4-Methyl-2-Phenyl-2-Pentenal (855) | Bedoukian Research | 4-Methyl-2-Phenyl-2-Pentenal (855) is a light yellow liquid with a distinctive cocoa mocha aroma with honey undertones and a hint of peony. As a fragrance it imparts sweet, rosy, powdery, honey, and cocoa notes to florals. It has a dry, cocoa powder taste...view more 4-Methyl-2-Phenyl-2-Pentenal (855) is a light yellow liquid with a distinctive cocoa mocha aroma with honey undertones and a hint of peony. As a fragrance it imparts sweet, rosy, powdery, honey, and cocoa notes to florals. It has a dry, cocoa powder taste with rosy notes of honey and is used as a flavor for those features. It is insoluble in water but soluble in alcohol. view less | |
| 2-Methyl Butyraldehyde FCC (288) | Bedoukian Research | 2-Methyl Butyraldehyde FCC (288) is a colorless to pale yellow liquid with an extremely volatile cocoa or coffee-like odor. This product is used as a flavor and fragrance. 2-Methyl Butyraldehyde FCC (288) is used for lift in woody and cocoa topnote comple...view more 2-Methyl Butyraldehyde FCC (288) is a colorless to pale yellow liquid with an extremely volatile cocoa or coffee-like odor. This product is used as a flavor and fragrance. 2-Methyl Butyraldehyde FCC (288) is used for lift in woody and cocoa topnote complexes. It is also useful in cocoa, coffee, wine, and nut flavors. It has strong, cocoa powder taste notes used in chocolate, cocoa, mocha/coffee flavors. It is slightly soluble in water and soluble in alcohol. view less | |
| Furfuryl Alcohol | Penta Manufacturing Company | Furfuryl Alcohol is a colorless to amber liquid with a scent similar to burnt coffee. It is used for flavoring in bread, caramel, brown sugar, toffee, coffee, and cocoa powder. It can also be used to add over ripe nuances to apple, banana, and cherry frui...view more Furfuryl Alcohol is a colorless to amber liquid with a scent similar to burnt coffee. It is used for flavoring in bread, caramel, brown sugar, toffee, coffee, and cocoa powder. It can also be used to add over ripe nuances to apple, banana, and cherry fruit flavors. It blends well with fusel oil for whiskey and rum applications and will add an astringent brown nuance to various nut and malt flavors. view less | |
| Furfuryl Alcohol, Natural | Penta Manufacturing Company | Furfuryl Alcohol, Natural is a colorless to amber liquid with a scent similar to burnt coffee. It is used for flavoring in bread, caramel, brown sugar, toffee, coffee, and cocoa powder. It can also be used to add over ripe nuances to apple, banana, and ch...view more Furfuryl Alcohol, Natural is a colorless to amber liquid with a scent similar to burnt coffee. It is used for flavoring in bread, caramel, brown sugar, toffee, coffee, and cocoa powder. It can also be used to add over ripe nuances to apple, banana, and cherry fruit flavors. It blends well with fusel oil for whiskey and rum applications and will add an astringent brown nuance to various nut and malt flavors. view less | |
| Giralec Premium | Lasenor | Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar, and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa...view more Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar, and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. This product slows down fat crystallization and prevents fat bloom. view less | |
| Peanutty Chewy Bars | International Coconut Corp. | Peanutty Chewy Bars are made by combining flour, sugar, cocoa, brown sugar, baking powder, salt, butter, eggs, Reese's peanut butter chips, condensed milk, and sweetened coconut flakes. | |
| TN11 Natural Cocoa | Forbes Chocolate | TN11 Natural Cocoa is a brown colored powder with a chocolate aroma. This product has a fat content between 10-12%, a moisture level of less than 5%, and a pH between 5.2 and 5.8. It can be used to produce chocolate flavored products, including in ice cre...view more TN11 Natural Cocoa is a brown colored powder with a chocolate aroma. This product has a fat content between 10-12%, a moisture level of less than 5%, and a pH between 5.2 and 5.8. It can be used to produce chocolate flavored products, including in ice cream and milk. view less |
