Alkalized Cocoa Powder

What is Alkalized Cocoa Powder

Alkalized cocoa, also known as Dutch-processed cocoa or alkalized cocoa powder, is cocoa powder that has undergone a process called alkalization or Dutch processing. This process involves treating cocoa beans with an alkaline substance. The key characteristics of alkalized cocoa include a darker color and a milder, less acidic flavor compared to natural cocoa powder. It’s growing temperature range is 18-32°C and relative humidity is 70-80 %. Cocoa Pods takes 5-6 months to ripe and the color of ripen pods turns from green or red to yellow or orange.

We represent

Today Altinmarka is one of the world’s leading manufacturers of industrial cocoa and chocolate with 90% of the market share in Turkey & majority of all our bean imports are sourced from “main crop” Ghana and Ivory Coast cocoa. It is a trusted solutions partner to leading global brands in over 50 countries worldwide.

In 2012, Altinmarka was honored with "Europe's Best Cocoa and Chocolate Factory of the Year" award, presented by the European Candy Kettle Club.

Our state-of-the-art production plants in Istanbul encompass cocoa processing and industrial chocolate production facilities with a combined annual capacity of 270,000 tonnes, making Altinmarka the 6th largest producer of cocoa and the 2nd largest producer of industrial chocolate in the world.

We supply highest-grade cocoa powder, cocoa butter and cocoa mass while our chocolate product offer ranges across literally hundreds of liquid or moulded chocolate recipes for chocolate ingredients, inclusions, decorations and finished chocolate products.

Our company’s high-tech infrastructure, sophisticated R&D capabilities, fast internal decision-making processes and our dedicated, highly trained staff have helped create a very strong track record for Altinmarka, especially across customized and tailor-made services for product development, improvement and recipe optimization.

Our convenient geographic location in Istanbul provides our customers with an additional logistic advantage for deliveries to countries across the entire European region as well as Russia, the Caucasus, Central Asia, the Near East and North Africa. More Info

Altinmarka is certified with : BRC | ISO 22000-2005 | ISO 9001-2008 | ISO 14001 | OHSAS 18001 | ISO 45001 | ISO 27001 | Ecovadis | RFA | RSPO

Products offered : Alkalized Cocoa Powder | Natural Cocoa Powder

Alkalized Cocoa Applications

Industry	Application
Nutra	Chocolate flavoured supplements, Nutritional supplements, Energy bar, protein shakes
Beverages	Beverage concentrates, Carbonated soft drinks, Instant drinks
Bakery	Baked goods such as cakes, brownies, and cookies, fudges, and desserts, biscuits, Waffle, chocolate truffles, fillings,
Confectionary	Chocolates and chocolate coatings, coated nuts and fruits, soft candies, No sugar added chocolate, Choco Drops/Chunks/Sticks/Flake, Glazings,
Dairy	Puddings, Ice Cream coatings, Milk chocolates, chocolate-flavored drinks, Frozen desserts, Yogurts
Sauces & Spreads	Chocolate spreads, chocolate Sauces , syrups, chocolate pastes, waffle cream,

Benefits of Alkalized Cocoa

Anti- hypertensive effects
Antioxidant properties
Cardiovascular health
Aids in brain health
Ease in blending with liquids

Specifications of Alkalized Cocoa

Specifications	Alkalized Cocoa
Cocoa Type	S	S2	S8	S9	S12	S14	SR4	SR7	SR8	SR5
Appearance	>Medium Brown	Dark Brown	Black Brown	Black	Light Reddish	Medium Reddish	Dark Reddish
Fat Content	From 10-12 to 20-22	5-8	10-12	From 10-12 to 20-22
pH %	7.5 ± 0.2	7.0 ± 0.2	8.0 ± 0.2	8.8 ± 0.4	10.0 ± 0.4	7.4 ± 0.2	8.5 ± 0.5	8.8 ± 0.4

Top FAQs on Alkalized Cocoa

Yes, the cocoa powder undergoes an alkalizing process involving potassium carbonate, which elevates the cocoa's PH level.

Alkalized cocoa powder, or Dutch Process, has a higher PH level due to an alkali solution being added to the beans, nibs or powder.

Dutch cocoa is preferred for beverages and frozen desserts, and for dusting baked goods. Recipes for baked goods usually use non-alkalized cocoa powder. You can often substitute one type of cocoa for the other, but if the recipe includes baking soda, it may be counting on the acid in natural cocoa in order to react.

Cacao is the raw, unprocessed version of cocoa.

Lecithinated cocoa powder is cocoa powder that's been blended with lecithin, an emulsifying agent, to improve its wettability and dispersibility in liquids. KP Manish offers S, S2, S9 variants for this requirement.

Certificates

Halal, Kosher, Non-GMO, GRAS, TSE-BSE, GMP, GHP, Allergen free, Turkish Food Codex, EU & FSSAI Regulations on all grades