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Cocoa Powder

Anjaney Exports logo
Anjaney Exports
Exporter, Importer, Wholesaler — Ahmedabad, Gujarat, India · Replies in ~24–48 hours
Trusted Seller Export Ready
₹ 468.89 /Kilogram In stock
Inclusive of all taxes
MOQ: 1 Kilogram
Lead time: On request
GST invoice
Origin: India
Export ready
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Export Snapshot
Minimum order
1 Kilogram
HSN Code
18050000
Origin
India
Lead time
On request
Port of dispatch
On request
Packaging
Standard export packaging
Shelf life / storage
As per product specification
Export markets served
Israel flag IL Canada flag CA
Ability to customise
As per OEM brief
Values shown are for Anjaney Exports.
Company Anjaney Exports
Anjaney Exports logo
Anjaney Exports

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

Trusted Seller
View profile →
Established
2016
Employees
1–10
GST
24ABFFA5182M2Z8
IEC code
3416905288
Export markets
Israel flag IL Canada flag CA
Member since
May 2018
Turnover
$50,000 - $250,000
Incorporation type
On request
Product details

Main Types of Cocoa Powder

  1. 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.

  2. 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.

Roasted and ground cacao beans (nibs)

Dutch-Process (Alkalized) and Natural (Non-alkalized)

Intensely chocolatey with variations: mellow and smooth (Dutch-Process), sharp and fruity (Natural)

Light reddish-brown (Natural) to dark brown/almost black (Dutch-Process)

Natural: acidic (pH 5-6), Dutch-Process: neutral (pH 7-8)

Low; majority cocoa butter removed

Dutch-Process dissolves easily in liquids

Flavoring and coloring for baked goods, beverages, and desserts

Rich, deeply chocolatey with roasty notes

Commercial bulk packaging for industrial use

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
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 Anjaney Exports
Minimum order
1 Kilogram
Lead time
On request
Payment terms
As per negotiated commercial agreement
Frequently asked by buyers
Which type of cocoa powder is recommended for recipes using baking soda as the leavening agent?

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

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

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.

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

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.

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

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.

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

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.

Question not answered? Sellers typically reply within 24–48 hours.

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