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Trusted Supplier Export Ready

Cocoa Powder

Name: Cocoa Powder
SKU: 8588099
Price: 468.89 USD
Availability: InStock

Sold by anjaney exports · Exporter, Importer, Wholesaler · Ahmedabad, Gujarat, India

Price

₹ 468.89 /Kilogram

In stock

Inclusive of all taxes

Minimum order: 1 Kilogram

Export Snapshot

MOQ

1 Kilogram

Lead time

On request

Packaging

Standard export packaging

Shelf life / longevity

As per product specification

HS Code

18050000

Origin

India

Port of dispatch

On request

Export markets served

Values shown are for anjaney exports.

Compliance & Certifications

Trusted Supplier

Suitable for

Importers · Distributors · Wholesalers

Ahmedabad Dispatch on request Verified seller

anjaney exports

Exporter, Importer, Wholesaler · Ahmedabad, Gujarat, India

Registered address: Ahmedabad, India. Industry: Food & Beverage > Flavours, Additives & Ingredients.

View profile All products

Established

2016

Employees

1–10

GST

24ABFFA5182M2Z8

IEC code

3416905288

Export markets

GlobalLinker Member Since

May 2018

Turnover

2500001 - 10000000.

Incorporation Type

On request

Verified Seller GST IEC

Product details

What are the specifications of this product?

Overview

Cocoa powder is a fine, dry powder produced by pressing most of the cocoa butter (fat) from roasted, ground cacao beans (nibs). The remaining solid cake is then pulverized into the powder we know. It is the concentrated essence of chocolate, delivering its deep, complex flavor without the high fat content of chocolate bars.Key Characteristics:Appearance: Ranges from light reddish-brown to a rich, dark brown.Flavor: Intensely chocolatey, with inherent bitterness and varying notes of fruit, earth, or spice depending on the bean origin and processing.Aroma: Rich, deeply chocolatey, and often roasty.Primary Function: To impart a robust chocolate flavor and dark color to food and beverages

Product Description

Main Types of Cocoa Powder

Dutch-Process Cocoa Powder: (Alkalized)

Process: Treated with an alkaline solution to neutralize its natural acidity.
Properties: Neutral pH (7-8), darker in color (often almost black), with a milder, smoother flavor and reduced bitterness. It dissolves more easily in liquids.
Best For: Recipes using baking powder (as it doesn't react with acid), beverages, ice cream, custards, and applications where a rich color and mellow flavor are desired.

Natural Cocoa Powder: (Non-alkalized)
- Process: Made from cocoa beans that are simply roasted and processed.
- Properties: Acidic (pH 5-6), lighter in color, with a sharp, fruity, and slightly astringent chocolate taste.
- Best For: Recipes using baking soda (which reacts with its acidity for leavening), such as classic devil's food cake, brownies, and some cookies.

Description provided by anjaney exports.

Specifications

Appearance	Fine dry powder, color varies from light reddish-brown to dark brown
Taste	Bitter and complex chocolate flavor
Moisture Content	Typically less than 6%
Fat Content	Typically less than 10% cocoa butter
Particle Size	Micronized, ensures smooth blending
pH Value	Dutch-Process: 7-8; Natural: 5-6
Shelf Life	12-18 months when stored in a cool, dry place
Allergen Info	Gluten-free, may contain traces of nuts
Usage Recommendations	Dutch-Process for baking powder recipes; Natural for recipes requiring baking soda

Use cases

Category	Food Ingredients > Chocolate & Cocoa Products > Cocoa Powder
Primary application	Wholesale, distribution, and international sourcing
Brand	Not specified
Product type	Product

Logistics & handling

Lead time	On request
Packaging	As per buyer requirement
Storage condition	As recommended by supplier
Origin	India
Form	As listed by supplier

Commercials (this seller)

Minimum order	1 Kilogram
Lead time	On request
Payment terms	As per negotiated commercial agreement.
Checkout type	enquiry

Buyer questions

Frequently asked by buyers

Common questions B2B buyers ask before sourcing Cocoa Powder. Answers compiled from verified sellers' commercial terms and platform data.

Q: Which type of cocoa powder is recommended for recipes using baking soda as the leavening agent?

A: The Natural Cocoa Powder with acidic pH (5-6) is recommended because its acidity reacts with baking soda to provide the necessary leavening.

Q: Can the Dutch-Process cocoa powder be used in beverages and why?

A: Yes, Dutch-Process cocoa powder is ideal for beverages because it has a neutral pH and dissolves more easily in liquids, delivering a smooth flavor without excessive bitterness.

Q: What is the difference in color and flavor between Dutch-Process and Natural cocoa powders?

A: Dutch-Process cocoa powder is darker, often almost black, with a milder, smoother flavor and less bitterness, while Natural cocoa is lighter reddish-brown with a sharp, fruity, and slightly astringent chocolate taste.

Q: Is this cocoa powder suitable for industrial baking applications requiring consistent quality?

A: Yes, this cocoa powder is micronized for smooth blending and supplied in bulk packaging, ensuring consistent flavor, texture, and quality suitable for industrial and commercial bakery production.

Q: What is the typical shelf life of the cocoa powder, and how should it be stored?

A: The typical shelf life ranges from 12 to 18 months when stored in a cool, dry place away from moisture and strong odors to preserve flavor and quality.

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