Fat Content 10-12% Cocoa Powder Alkalized

Product Overview

Donewell 10–12% Fat Cocoa Powder is a heavily alkalized cocoa powder designed for manufacturers who need a consistent dark colour, smooth mouthfeel and balanced cocoa taste in their finished products.

With a controlled fat level of 10–12% and a very fine particle size, this powder disperses quickly in doughs, batters and beverage mixes, helping you achieve uniform colour and texture while keeping formulas lean and cost-effective.

Produced in cooperation with Phoenix Food Technology’s long-term cocoa partners, the product benefits from stable raw material sourcing, mature processing technology and competitive pricing, making it a practical choice for bakeries, beverage brands and food ingredient traders that require both quality and supply reliability.

Technical Specifications & Composition

Physical Characteristics

• Fat content: 10–12%

• pH (10% solution): 6.8–9.0

• Moisture: max. 5%

• Fineness: ≥98% through 200 mesh

• Alkalinity of ash: approx. 12%

These parameters give the powder a deep brown appearance and help maintain a stable colour profile after baking or processing.

Microbiological Characteristics

• Total plate count: ≤5,000 cfu/g

• Yeast: ≤50 cfu/g

• Mould: ≤50 cfu/g

• Coliforms: <30 cfu/g

Each batch is produced under strict hygiene control so it can be safely used in a wide range of food applications.

Organoleptic Characteristics

• Colour: Brown, suitable for medium-to-dark cocoa shades

• Flavour: Clean cocoa aroma and taste, without foreign odours

• Appearance: Free-flowing fine powder

Legal, Allergen & Quality Information

• Contaminants: Monitored and kept within relevant food-safety limits; product is free from foreign contaminants.

• Allergens: Formulated without common food allergens; produced to avoid cross-contamination.

• GMO status: Manufactured as a Non-GMO cocoa ingredient.

• Certificates: Produced in facilities with Halal and ISO quality certifications, supporting use in global markets with diverse regulatory requirements.

Packaging, Transport & Storage

• Standard packing: Composite kraft paper bags, net weight 25 kg per bag.

• Logistics: Suitable for transport in containers or closed trucks that are dry, clean and free from strong odours or infestation.

• Recommended storage:

• Temperature: around 15–25°C

• Relative humidity: below 65%

• Store in a cool, dry place away from direct sunlight and strong smells.

Correct storage helps maintain flavour, colour and flowability throughout the shelf life.

Nutritional Information

(Per 100 g of product, approximate values)

• Energy: 1252 kJ

• Protein: 17.1 g

• Fat: 8.3 g

• Carbohydrate: 38.5 g

• Sodium: 150 mg

These values make the powder suitable for use in products that require both cocoa flavour and a clear nutritional declaration.

Applications & Recommended Use

Ideal Applications

Donewell 10–12% Cocoa Powder is formulated for a wide range of industrial and food-service uses, including:

• Bakery products: cakes, brownies, muffins, cookies, sandwich biscuits

• Desserts: puddings, chocolate sauces, fillings, toppings

• Beverages: instant cocoa drinks, chocolate flavoured milk, coffee mixes

• Frozen products: ice cream, soft serve, frozen desserts

• Cereal and snack coatings: breakfast cereals, granola, chocolate-style coatings

The heavy alkalization and controlled fat level provide good colour development in baked goods while keeping recipes economical.

Usage Tips

• Typical usage levels in bakery formulas: 3–8% of total batter weight, depending on the desired colour and cocoa intensity.

• In dry beverage mixes, start from 1–4% and adjust to taste and colour requirements.

• Combine with sugars, dairy powders or plant-based creamers to build a rounder chocolate profile in drinks and desserts.

Our technical team can support you with recommended dosages and sample formulations for your specific application.

Technical Specification

Heavily Alkalized Cocoa Powder Fat content 10-12%