What Is pH in Cocoa Powder? pH is an important factor that affects the quality and performance of cocoa powder in food products. It measures the acidity or alkalinity of cocoa powder and influences flavor, color, texture, and solubility. Natural cocoa powder usually has a lower pH, while alkalized cocoa powder has a higher pH […]
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Benefits, Characteristics, and Applications in the Food Industry Alkalized cocoa powder, also known as Dutch-processed cocoa, is a widely used ingredient in the food and beverage industry. Known for its darker color, smoother taste, and reduced acidity, it is preferred for applications that require a rich appearance and consistent flavor profile. For manufacturers, understanding the
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Natural Cocoa Powder: Characteristics, Benefits, and Applications in the Food Industry Natural cocoa powder is one of the most widely used ingredients in the global food and beverage industry. Known for its distinct chocolate flavor, light brown color, and natural acidity, it plays a key role in a variety of applications—from bakery products to beverages
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Premium Cocoa Powder Manufacturer Indonesia for Bulk Supply & Export PT Empu Mandiri Perkasa is a trusted manufacturer and exporter of high-quality cocoa powder from Indonesia, serving global food industries with consistent and reliable supply. With a strong commitment to quality and efficiency, the company processes selected cocoa beans into premium cocoa powder suitable for
PRODUCT EM600 Fat 10-12% pH 7,5-7,9 Moisture max 5% Fineness min 99,5% Get Full Specs Overview Alkalized Black Cocoa Powder offers the deepest cocoa tone for products that need a near-black finish Technical Profile Fat Content: 10–12% pH Range: 7,5-7,9 Color: Alkalized Black Applications: Sandwich cookies, black bakery products, and high-contrast dark formulations Packaging: Export-ready
PRODUCT EM400 Fat 10-12% pH 6,7-7,5 Moisture max 5% Fineness min 99,5% Get Full Specs Overview Alkalized Dark Brown Cocoa Powder provides stronger visual depth and richer cocoa expression in baked products Technical Profile Fat Content: 10–12% pH Range: 6,7-7,5 Color: Alkalized Dark Brown Applications: Cookies, cakes, biscuit cream, and chocolate bakery products Packaging: Export-ready
Product Spec EM300 Fat 10-12% pH 6.7-6.8 Moisture max 5% Fineness min 99.5% Get Full Specs Overview Alkalized Brown Cocoa Powder EM300 is specially processed to deliver a smoother taste, darker color, and superior solubility. It is ideal for beverage manufacturers, bakery production, and food processing industries requiring consistent and reliable cocoa quality Technical Profile
PRODUCT EM500 Fat 10-12% pH 6,8-7,8 Moisture max 5% Fineness min 99,5% Get Full Specs Overview Alkalized Very Dark Brown Cocoa Powder is tailored for strong cocoa color impact and consistent lot-to-lot appearance Technical Profile Fat Content: 10–12% pH Range: 6,7-7,8 Color: Alkalized Very Dark Brown Applications: Cookies, cakes, fillings, and chocolate beverage premix Packaging:
Produuct Spec EM100 Fat 10-12% pH 5,1-6,0 Moisture max 5% Fineness min 99,5% Get Full Specs Overview Natural Brown Cocoa Powder gives a classic cocoa note and balanced color profile for standard bakery and beverage production Technical Profile Fat Content: 10–12% pH Range: 5.1–6.0 Color: Natural Brown Applications: Bakery, beverages, confectionery, and dairy Packaging: Export-ready
Product Spec EM200 Fat 10-12% pH 5,6-6,7% Moisture max 5% Fineness min 99,5% Get Full Specs Overview Natural Dark Brown Cocoa Powder gives a classic cocoa note and balanced color profile for standard bakery and beverage production Technical Profile Fat Content: 10–12% pH Range: 5.6–6.7 Color: Natural Dark Brown Applications: Bakery, beverages, confectionery, and dairy
