Cocoa extra powder 20%
Cocoa Extra Powder 20% is a high-quality cocoa powder with 20% cocoa butter content, widely used in food manufacturing for rich flavour, colour, and texture enhancement in a variety of applications.
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ExcipientSectors
Pharma
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What is Cocoa extra powder 20%
Cocoa Extra Powder 20% is produced from carefully selected cocoa beans that are roasted, processed, and milled to achieve a consistent, fine powder with a balanced cocoa butter content of approximately 20%. This composition delivers a smooth mouthfeel, enhanced flavour release, and improved functionality compared to lower-fat cocoa powders.
The product offers a rich chocolate taste with a deep brown colour, making it ideal for premium food and beverage applications. Manufactured under controlled conditions, it ensures consistency in quality, flavour, and performance across batches. Cocoa Extra Powder 20% is suitable for use in both artisanal and industrial production environments, offering versatility in formulation while maintaining desirable sensory attributes.
- Clean Label
- Bakery
- Food Ingredient
- Confectionery
- Cocoa Powder
- 20% Fat
- Chocolate Flavour
- Premium Quality
- Beverage Ingredient
- High Fat Cocoa
Applications & Functionalities
Cocoa Extra Powder 20% is widely used to impart chocolate flavour, colour, and texture in food products. Its higher cocoa butter content enhances mouthfeel and contributes to a smoother, richer end product, making it particularly valuable in high-quality formulations. It performs well in bakery, confectionery, and beverage applications, providing consistent dispersion and flavour delivery. The powder can be used in both dry mixes and liquid systems, offering flexibility for manufacturers. Its functional properties support improved texture, moisture retention, and overall product indulgence, making it a preferred choice for premium recipes and formulations.
Cocoa Extra Powder 20% is widely used to impart chocolate flavour, colour, and texture in food products. Its higher cocoa butter content enhances mouthfeel and contributes to a smoother, richer end product, making it particularly valuable in high-quality formulations. It performs well in bakery, confectionery, and beverage applications, providing consistent dispersion and flavour delivery. The powder can be used in both dry mixes and liquid systems, offering flexibility for manufacturers. Its functional properties support improved texture, moisture retention, and overall product indulgence, making it a preferred choice for premium recipes and formulations.
Common applications include:
- Bakery products
- cakes
- biscuits
- chocolate beverages
- desserts
- confectionery
- fillings
- sauces
- ice cream
- dairy products.
Related Ingredients
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