What every manufacturer Need to Know
Choosing the right cocoa powder is not just about taste, it’s about consistency, cost efficiency, and product performance.
1. At Jaya Cocoa, we supply cocoa powder tailored for industrial needs. Here’s a quick overview to help you select the right grade for your production line:
📌 Natural Cocoa Powder (pH 5.0–6.0)
Best for: Bakery, bread, biscuits, beverages
Profile:
• Light brown color
• Bright acidity
• Strong cocoa aroma
• Cost-efficient for high-volume production
📌 Alkalized Cocoa Powder (pH 7.0–8.0)
Best for: Premium chocolate drinks, ice cream, confectionery
Profile:
• Darker color
• Smooth taste
• Enhanced solubility
• More stable in dairy-based applications
📌 Black Cocoa Powder
Best for: Cookies, wafer sheets, ice cream coatings
Profile:
• Deep black color
• Low bitterness
• Signature “Oreo-like” taste
• Premium visual appeal for modern brands
2. Fat Levels & Why They Matter
High Fat (10–12%)
• Creamier mouthfeel
• Stronger aroma release
• Ideal for chocolate beverages and premium desserts
Low Fat (8–10%)
• More economical
• Suitable for bakery, biscuits, and powder mixes
• Reduces cost per batch without sacrificing performance
3. Sterilized Cocoa Powder for B2B Safety Compliance
Food manufacturers increasingly require microbiologically safe ingredients.
At Jaya Cocoa, we provide:
E-Beam sterilized cocoa powder
Benefits:
• Lower microbial load
• Safe for ready-to-drink (RTD) and dairy products
• Meets international food safety standards
4. Why Leading Manufacturers Choose Jaya Cocoa
✔ Consistent color and flavor
✔ Competitive pricing
✔ Stable supply for long-term contracts
✔ Custom sterilization options
✔ B2B-focused service (samples, COA, MSDS ready)
Looking for reliable cocoa powder supply for your production?
Contact Jaya Cocoa today for bulk pricing, samples, and long-term partnership options.
