Phoenix Food Technology’s Natural Cocoa Powder (4–8% Fat) is a non-alkalized cocoa ingredient designed for buyers who prefer a clean, original cocoa profile and dependable processing behavior in industrial formulations. With a naturally acidic pH of 5.0–5.8, this grade supports authentic cocoa taste and is often selected for recipes where a “natural cocoa” declaration and classic flavor direction are important.
For bulk procurement, we supply it in 25 kg composite kraft paper bags with clear storage guidance to support distributor warehousing and factory intake. The powder is milled to ≥98% through 200 mesh to help maintain smooth blending and consistent performance across repeat orders.
Natural cocoa character (non-alkalized): preserves the original cocoa profile, suitable for applications that require a classic cocoa taste direction.
Practical fat range (4–8%): supports cost-sensitive formulations while still providing cocoa presence and workable processing behavior.
Fine milling for better blending: ≥98% pass 200 mesh improves uniformity in dry mixes and formulated foods.
Defined safety and compliance: Non-GMO, allergen-free, free from contaminants, with controlled microbiological limits for routine factory QC.
Wholesale-ready format: standardized 25 kg packaging, storage conditions, and export-friendly logistics support for bulk distribution.
Bakery & Premixes: cakes, biscuits, cocoa bakery bases, baking premixes where natural cocoa flavor is preferred.
Beverage & Dairy Mixes: cocoa drink powders, dairy flavor mixes, applications needing non-alkalized cocoa direction.
Confectionery & Fillings: cocoa-flavored creams, fillings, and compound systems requiring stable, fine powder input.
General Food Manufacturing: standardized recipes requiring consistent spec control and repeatable supply.
| Item | Specification |
|---|---|
| Product Type | Natural Cocoa Powder (Non-alkalized) |
| Fat Content | 4–8% |
| pH Value | 5.0–5.8 |
| Moisture | ≤5% |
| Fineness (Through 200 mesh) | ≥98% |
| Alkalinity of Ash | 12% |
| Micro Item | Limit |
|---|---|
| Total Plate Count (per g) | ≤5000 |
| Yeast Count (per g) | ≤50 |
| Mould Count (per g) | ≤50 |
| Coliform | <30 |
| Attribute | Description |
|---|---|
| Color | Brown |
| Flavor | Typical cocoa smell and taste, without off-flavor |
| Appearance | Fine powder |
| Category | Statement |
|---|---|
| Contaminants | Free from contaminants |
| Allergens | Free from allergen substances |
| GMO | Non-GMO product |
| Certificates | Halal; ISO12021 / ISO22021 / ISO32021 / ISO42021 |
| Item | Requirement |
|---|---|
| Packing | Composite kraft paper bags, net weight 25 kg |
| Transport | Container or closed vehicle; keep cargo clean and free from strong odors/insects |
| Storage | 15–25°C, RH <65%; keep cool and dry; avoid light and strong odors |
| Item | Value |
|---|---|
| Energy | 1252 kJ |
| Protein | 17.1 g |
| Fat | 8.3 g |
| Carbohydrate | 38.5 g |
| Sodium | 150 mg |
1) What does “natural cocoa powder” mean in processing terms?
It refers to cocoa powder that is not alkalized, keeping its naturally acidic profile and classic cocoa character.
2) Why choose 4–8% fat for industrial production?
This fat range is commonly used for formulations that need cost control while still maintaining a stable cocoa profile for large-scale blending and manufacturing.
3) How should this product be stored for best performance?
Store at 15–25°C with RH <65%, sealed and away from strong odors and light to preserve powder condition and flavor.
4) Is this product suitable for wholesale and export supply?
Yes. It is supplied in 25 kg kraft composite bags with defined logistics and compliance positioning for bulk distribution and export workflows.
