Ultrafine Oreo Biscuit Dark Black Alkalized Cocoa Powder For Cake

Renze Black Cocoa Powder (10-12% Fat) – Premium Choice for Authentic Oreo-Style Biscuits

Crafted for perfection, Renze Black Cocoa Powder with 10-12% fat content delivers intense color, rich flavor, and smooth texture—ideal for creating signature Oreo-style biscuits. Its superior solubility and deep cocoa aroma enhance dough consistency and baking performance, ensuring crisp, visually striking results. Elevate your recipes with Renze’s premium black cocoa powder, the trusted choice for professional bakers and snack manufacturers worldwide.

Here’s a detailed parameter table for Renze Black Cocoa Powder (10-12% Fat) tailored for Oreo-style biscuit production:

Renze Black Cocoa Powder (10-12% Fat) – Key Applications & Advantages
Applications ✅
Oreo-style sandwich biscuits – Deep black color & rich cocoa flavor

Chocolate cookie dough – Enhances texture and snap

Cream fillings – Smooth blending, no grittiness

Wafer coatings – Even color distribution, glossy finish

Extruded snacks – Stable fat content for crispiness

Product Advantages ✨
✔ 10-12% fat – Optimizes dough plasticity & baking performance
✔ Ultra-fine grind (≤75μm) – Ensures smooth texture & uniform dispersion
✔ Intense black hue – No added dyes, natural deep color
✔ Neutral pH (6.5-7.5) – Minimizes dough reactivity for consistent results
✔ High solubility – Blends effortlessly in wet & dry mixes

Renze Black Cocoa Powder (10-12% Fat) – Q&A
Quick Q&A Mode (Common Industry Questions Answered Instantly)
Q1: Why is 10-12% fat content ideal for Oreo-style biscuits?
Answer:The 10-12% fat range ensures optimal dough plasticity for stamping/cutting, while retaining crispiness post-baking. Lower fat risks brittleness; higher fat reduces structural integrity.

Q2: How does Renze Black Cocoa achieve such intense black color?
Answer:Through proprietary alkalization (Dutch-process) and ultra-fine grinding (≤75μm), maximizing light absorption. No artificial dyes needed – meets clean-label trends.

Q3: Will this cocoa powder affect my existing biscuit production parameters?
Answer:Minimal adjustment needed. Neutral pH (6.5-7.5) prevents dough reactivity, and high solubility (≥95%) ensures seamless integration with current mixing/baking processes.

Q4: What’s the shelf-life under tropical climate storage?
Answer:18 months (vs standard 24) in ≤30°C/85% humidity. Recommend nitrogen-flushed packaging for extended stability in humid regions.

Q5: Can I customize particle size for spray-dried fillings?
Answer:Yes! Adjustable to 50-100μm. Finer particles (50-60μm) preferred for spray-dried creams; coarser (80-100μm) for textured coatings.

Jiaxing Renze Import & Export Co., Ltd. is a professional cocoa powder manufacturer and TOP 10 supplier of food ingredients in China.

With the major objective to offer food raw materials and food ingredients for diversifying the production and bringing it up to the standards of the world market. We keep improving and always offering the best quality and highest efficient service to the domestic and international customers.

We have two subsidiary corporation, One is for factory of cocoa powder, and another is mainly for supply chain of food ingredients.

Our Mission is to offer high quality and best services to all world market.

Whatever questions, We will be your answer.

Wecome to our company, Wecome to our world, We will bring you to New life and New Word