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Product Introduction
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.
Why Choose Phoenix Natural Cocoa Powder (4–8% Fat)
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.
Applications
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.
Specifications
1) Key Performance Indicators (For Purchasing & QC)
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% 2) Microbiological Limits (Factory Incoming Inspection)
Micro Item Limit Total Plate Count (per g) ≤5000 Yeast Count (per g) ≤50 Mould Count (per g) ≤50 Coliform <30 3) Organoleptic Profile (What Buyers Can Expect)
Attribute Description Color Brown Flavor Typical cocoa smell and taste, without off-flavor Appearance Fine powder 4) Compliance & Certifications (For Supplier Qualification)
Category Statement Contaminants Free from contaminants Allergens Free from allergen substances GMO Non-GMO product Certificates Halal; ISO12021 / ISO22021 / ISO32021 / ISO42021 5) Packing, Transport & Storage (For Bulk Logistics)
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 6) Nutritional Information (per 100 g)
Item Value Energy 1252 kJ Protein 17.1 g Fat 8.3 g Carbohydrate 38.5 g Sodium 150 mg FAQ
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.
