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THE BIGGEST PROBLEM WITH COCOA POWDER

HOW CAN YOU FIX IT?

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5 Ways To Find The Right COCOA Powder

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    The standard PH in cocoa powder should meet 5.5-6.3.
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    The total ash content should not be more that 14%.
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    The standard shell content should be 1.75% max.
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    The shelf life of your cocoa powder should be 24 months from the date of manufacturing,
    keeping in original packaging and under optimum storage condition.
  • check
    The aroma of your cocoa powder should be consistently good.

Product We Offer

Alkalised Cocoa Powder

Alkalised Cocoa Powder

Black Cocoa Powder

Black Cocoa Powder

Cocoa Butter

Cocoa Butter

Cocoa Butter

Cocoa Mass

Natural Cocoa Powder

Natural Cocoa Vs Alkalised Cocoa

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Our Superior Quality Products Are Extensively Used In

Brea​d Industry

Ice-cream Industry

Chocolate Industry

Dairy Industry

Wafers Industry

Biscuit Industry

Confectionary Industry

Beverages Industry

Beverages Industry

Flour Mills Industry

Spices & Seasoning Industry

Soup Industry

Aqua & Poultry Feed

Distillery Industry

Noodle Industry

Vegetable Meat/Soya Chap

Non-Dairy Cream Industry

Health & Nutritious Food Industry

Other Products

  • Whey Protein Concentrate
  • Whey Protein Isolate
  • Whey Protein Hydrolysate
  • Cocoa Butter Substitute
  • Natural Color
  • Fat Powder
  • Non-Dairy Creamer​
  • Skimmed Milk Powder
  • Whole Milk Powder
  • Flavours

Testimonials

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Lorem Ipsum has been the industry’s standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book.

Lorem Ipsum

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