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Cocoa Powder

What is it?

Cocoa powder is a vital ingredient in the food industry, renowned for its rich chocolate flavor and versatility. Cocoa powder is derived from cacao beans, the seeds of the Theobroma cacao tree, and is processed by fermentation, drying, roasting, crushing, pressing, and pulverizing. Each step offers the opportunity to create a unique cocoa powder for your specific needs.

Where is it used?

Cocoa powder is a versatile ingredient in the food industry, used in a wide array of products. Its rich, chocolaty flavour and deep brown color make it a favourite among food manufacturers. Here are some common uses:

  • Baking: Cocoa powder is a key ingredient in cakes, brownies, cookies, and other baked goods.
  • Beverages: It's used to make hot beverages like hot chocolate, non-dairy beverages, powdered sports nutrition drinks, ready-to-drink beverages, and even some alcoholic beverages.
  • Confectionery: Cocoa powder is used in the production of chocolates, truffles, and other sweets.
  • Cereals and Snacks: nutritional and granola bars, breakfast cereals, and other snacks are elevated with cocoa powder.
  • Dairy: chocolate persists as one of the most popular ice cream flavours, and is also a staple in dairy beverages like chocolate milk and smoothies.
  • Fillings and Spreads: For flavour, colour, and richness in bakery fillings, toppings, and spreads.
Variations & Selection Criteria

There are two main types of cocoa powder that food manufacturers should be aware of:

  • Natural Cocoa Powder: This is the purest form of cocoa powder, acidic in nature with a strong, bitter flavour. It's ideal for recipes that call for baking soda.
  • Dutch-Processed Cocoa Powder: This type undergoes an alkalizing process to neutralize its acidity, resulting in a milder flavour and darker color. It's typically used in recipes that call for baking powder.

While the range of natural cocoa powders is limited, the alkalized product range is extensive. It’s important to know the colour, flavour, pH, and particle size that you need for your product. In some applications, the moisture and microbial limits are important. Some customers may want to trace back the origins of the cocoa to a particular country, and whether the products are fair trade, organic, or non-GMO certified.


In conclusion, cocoa powder is more than just a flavoring agent. It's a key ingredient that can elevate the taste, appearance, and eating experience of food and beverages, making it an invaluable asset in food manufacturing. With Blendtek’s knowledge and extensive offerings of cocoa powders, we can help you select the best option for your products.

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