Red Alkalised Cocoa Ingredients Powder Essential For Chocolate Biscuits Making
Brand Name:Renze
Certification:ISO, COA
Model Number:Alkalized Cocoa Powder
Minimum Order Quantity:1000 kilograms
Delivery Time:15-45days
Payment Terms:L/C,D/A,D/P,T/T,Western Union,MoneyGram
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Verified Supplier
Location:
Jiaxing China
Address:
1208 Block B, Taisheng International Plaza, Jiaxing, China
Supplier`s last login times:
within 1 hours
Product Details
Company Profile
Product Details
Alkalized Cocoa Powder Fat 10%-12% Food Grade Cocoa Powder for
Chocolate Biscuits
1. Products Description
Elevate your chocolate biscuits with Renze Alkalized Cocoa Powder—a high-quality, food-grade ingredient designed for rich flavor and smooth texture. With a balanced fat content (10%-12%) and enhanced solubility through alkalization, it delivers deep cocoa notes and consistent performance in baking. Perfect for biscuits, cookies, and confectionery, Renze ensures a decadent, professional finish every time. Ideal for manufacturers seeking reliability and indulgent taste!
2. Product Specification
| Parameter | Specification | Test Method |
|---|---|---|
| Fat Content | 10% - 12% | ISO 11085 |
| Moisture | ≤ 5.0% | ISO 3726 |
| pH Value | 6.8 - 7.5 (alkalized) | ISO 2963 |
| Ash Content | ≤ 8.0% (dry basis) | ISO 930 |
| Particle Size | 99% min passing 75μm (200 mesh) | Laser Diffraction (ISO 13320) |
| Color | Dark brown, uniform | Visual / Spectrophotometry |
| Flavor | Rich, intense cocoa | Sensory Evaluation |
| Solubility | ≥ 85% (in water, hot/cold) | Modified IS 3507 |
| Microbiological Standards | ||
| - Total Plate Count | ≤ 10,000 CFU/g | ISO 4833-1 |
| - Yeast & Mold | ≤ 100 CFU/g | ISO 21527 |
| - E. coli | Absent in 10g | ISO 16649 |
| - Salmonella | Absent in 25g | ISO 6579 |
| Heavy Metals | ||
| - Lead (Pb) | ≤ 0.5 mg/kg | ISO 12193 |
| - Cadmium (Cd) | ≤ 0.3 mg/kg | ISO 15774 |
| Shelf Life | 24 months (in sealed, dry conditions) |
3. Product Application
Chocolate Biscuits & Cookies – Enhances rich cocoa flavor and dark
color.
Bakery Products – Ideal for cakes, muffins, brownies, and
doughnuts.
Confectionery – Used in chocolate fillings, coatings, and truffles.
Desserts & Ice Cream – Improves solubility and smooth texture.
Beverages – Suitable for cocoa drinks, milkshakes, and hot
chocolate.
Snacks & Cereals – Adds cocoa flavor to energy bars and breakfast cereals.
Industrial Baking – Consistent performance for mass production.
Snacks & Cereals – Adds cocoa flavor to energy bars and breakfast cereals.
Industrial Baking – Consistent performance for mass production.
Company Profile
Jiaxing Renze with more than 10 years production experience and TOP
10 supplier of food ingredients, Amino Acids, Vitamins. We can
Handle SGS, Commercial Inspection certificate and CIQ health
Certificcate according to client's requst.
Product packaging
25.00kgs/ bag. 1x20’FCL= 640 bags = 16 MT
Our Services
1.Free sample for test before shipment.
2.Quality control before shipment.
3.Packing according to client’s requirement.
4.Mixed container, we can mix different items in one container.
5.Prompt shipment with right shipping line.
6.Experienced in making D/P and L/C docs.
FAQ
Q1: How does the fat content (10%-12%) impact chocolate biscuits?
A: The balanced fat level enhances mouthfeel and binding in
biscuits while preventing excessive oiliness—perfect for crisp yet
rich textures.
Q2: Why choose alkalized (Dutched) cocoa for industrial baking?
A: Alkalization improves solubility, deepens color, and mellows
acidity, ensuring uniform flavor and appearance in large-scale
production.
Q3: Can this cocoa powder replace natural cocoa in recipes?
A: Yes, but adjust leavening agents (e.g., reduce baking soda) as
alkalized cocoa is pH-neutral. Ideal for recipes needing darker
color and smoother taste.
Q4: What makes this cocoa suitable for high-temperature processing?A: Its low moisture (≤5%) and fine particle size (99% <75μm) resist clumping and ensure stability in baking, extrusion, or coating applications.
Q5: How does the microbiological standard ensure safety for
ready-to-eat products?
A: Rigorous testing (e.g., Salmonella absence in 25g) meets global
food safety norms, critical for biscuits and confectionery consumed
without further cooking.
Q6: Any tips to prevent clumping in storage?
A: Store in sealed bags (<25°C, RH <60%). Anti-caking agents
are unnecessary due to optimized moisture control during
manufacturing.
Q7: Is this cocoa compatible with clean-label trends?
A: Absolutely—no additives, non-GMO, and available with
Halal/Kosher certifications upon request.
Q8: How does the particle size affect end products?
A: Ultra-fine grinding (200 mesh) ensures smooth dispersion in
batters and mixes, eliminating grittiness in delicate biscuits or
premium chocolates.
Red Alkalised Cocoa Ingredients Powder Essential For Chocolate Biscuits Making
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