Light Alkalized Fat Content 4-8% Cocoa Powder

Product Overview

Donewell Light Alkalized 4–8% Cocoa Powder is designed for brands and manufacturers who want chocolate flavour and colour, without a heavy fat load. The moderate alkalization level brings out a pleasant cocoa aroma and a natural brown shade that fits products such as milk drinks, biscuits, breads and breakfast cereals.

Because of its very fine particle size, the powder disperses quickly in water or milk, blends smoothly into dry premixes and forms even, homogeneous batters. This makes it suitable not only for industrial users, but also for supermarket repacking, bakery chains and café-style beverage concepts.

With Phoenix Food Technology’s integrated sourcing and quality control, this cocoa powder combines stable specification, dependable supply and competitive cost-performance, helping both B2B buyers and retail channels build consistent product lines over the long term.

Technical Specifications & Composition

Physical Characteristics

• Fat content: 4–8%

• pH (10% suspension): 5.3–8.8

• Moisture: maximum 5%

• Fineness (through 200 mesh): at least 98%

• Alkalinity of ash: about 12%

This balance of low fat, mild alkalization and fine grind gives the cocoa powder a soft brown colour and light, pleasant cocoa profile, suitable for recipes that do not require intense dark shades.

Microbiological Characteristics

• Total plate count: ≤5,000 cfu/g

• Yeast: ≤50 cfu/g

• Mould: ≤50 cfu/g

• Coliforms: <30 cfu/g

The microbiological limits are controlled to meet common international food standards, allowing safe use in a variety of processed foods, from dry mixes to ready-to-eat snacks.

Organoleptic Characteristics

• Colour: Brown

• Flavour: Typical cocoa smell and taste, without off-notes

• Appearance: Fine, free-flowing powder

Legal, Allergen & Quality Information

• Contaminants: Checked and controlled; product is free from foreign contaminants.

• Allergens: Manufactured without common allergen ingredients and with measures to reduce cross-contact risk.

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

• Certificates: Supplied from facilities that hold Halal and ISO quality certifications, supporting use in domestic and export markets where documented quality systems are required.

Packaging, Transport & Storage

• Standard packaging: Composite kraft paper bag with net 25 kg content, suitable for factories, repacking lines and wholesale channels.

• Transport conditions: Recommended for shipment in containers or closed vehicles that are dry, clean and free from strong odours, pests and contamination.

• Storage guidelines:

• Keep in a cool, ventilated area at approximately 15–25°C

• Maintain relative humidity below 65%

• Protect from direct sunlight and strong-smelling materials

Following these practices helps preserve the cocoa powder’s flavour, flowability and nutritional quality throughout its declared shelf life.

Nutritional Information

Approximate values per 100 g of product:

• Energy: 1252 kJ

• Protein: 17.1 g

• Fat: 8.3 g

• Carbohydrate: 38.5 g

• Sodium: 150 mg

These figures make the ingredient suitable for products that highlight cocoa flavour with a controlled fat contribution.

Applications & Recommended Use

Typical Applications

This light alkalized cocoa powder is versatile enough to be used in both industrial formulas and retail / food-service creations, including:

• Bakery: sandwich bread, soft buns, cookies, sponge cakes, waffles

• Cereals & snacks: breakfast cereals, granola, bars, puffed snacks with cocoa seasoning

• Beverages: cocoa drinks, flavoured milk, plant-based chocolate beverages, instant drink sachets

• Desserts: puddings, jellies, mousses, light chocolate toppings

• Ice and frozen treats: ice cream, soft serve and frozen yogurt where a gentle cocoa note is desired

The mild colour development works especially well in products where the base is light—such as dairy or cereal—so that the cocoa tone looks appetising without turning very dark.

Usage Suggestions

• In bakery recipes, a common inclusion range is 2–6% of total flour or batter weight, depending on how strong the cocoa character should be.

• For beverage powders, 1–3% is often sufficient to give a pleasant cocoa taste alongside milk powder, sugar and creamers.

• In cereal or snack coatings, dosage can be adjusted according to the desired visual effect and flavour intensity, with the low fat level helping to maintain a crisp texture.

Our technical support team can assist with trial formulations and optimisation if you plan to develop new cocoa-based products or upgrade existing recipes.

TECHNICAL SPECIFICATION

Lightly Alkalized Cocoa Powder Fat content 4-8%