| Quantity | Price | Save |
|---|---|---|
| XXXXX | XXXXX | 5.00% |
| XXXXX | XXXXX | 10.00% |
| XXXXX | XXXXX | 15.00% |
Want high volume of this product? Please place your Bid.
You can view and download product documents, access detailed product information, place orders, request samples, chat with our experts, and much more.
Botanical Name: Theobroma cacao
Plant Part Used: Bean (Seed)
Processing Method: Fermentation, Roasting, Pressing, Alkalization, Grinding
Organic Cocoa Powder 10-12% Alkalized is derived from cocoa beans obtained from the tropical cacao tree (Theobroma cacao). The beans are fermented, dried, and roasted before being ground into cocoa liquor. After pressing to remove a portion of the cocoa butter, the remaining cocoa solids are milled into a fine powder known as cocoa powder.
This product undergoes an alkalization process—also called “Dutch processing”—where the cocoa material is treated with an alkaline solution to neutralize natural acidity. This process results in a darker color, smoother flavor, and improved dispersibility in liquids compared with natural cocoa powder.
With a cocoa butter content of approximately 10–12%, Organic Cocoa Powder 10-12% Alkalized provides a balanced chocolate profile suitable for food manufacturing. The alkalization process also enhances the powder’s solubility, making it suitable for beverage systems and confectionery formulations.
As an Organic Cocoa Powder Supplier, Green Jeeva supports B2B ingredient sourcing by providing batch traceability, quality documentation, and specification sheets required by manufacturing companies and procurement teams in the food and beverage industry.
Organic Cocoa Powder 10-12% Alkalized is widely used across industrial sectors:
• Food processing industry – bakery products, cakes, cookies, and desserts
• Beverage manufacturing – hot chocolate, cocoa drinks, and beverage premixes
• Confectionery industry – chocolates, truffles, fillings, and coatings
• Dairy product manufacturing – chocolate milk, ice cream, and flavored dairy
• Nutraceutical industry – functional beverage blends and nutrition powders
• Snack production – chocolate-flavored cereals and snack bars
• Derived from cocoa beans of Theobroma cacao cocoa powder source
• Cocoa butter content typically ranges from 10–12%
• Dark brown powder with characteristic chocolate aroma
• Naturally contains compounds such as flavonoids, polyphenols, and theobromine
• Produced using Dutch processed cocoa powder alkalization techniques
• Improved solubility compared with natural cocoa powder
• Rich chocolate flavor and darker color due to alkalization
• Fine powder format suitable for industrial blending
• Compatible with bakery, beverage, and confectionery systems
• Consistent flavor and texture for large-scale manufacturing
Alkalized cocoa powders typically have reduced acidity and a milder flavor compared with natural cocoa powder, making them widely used in chocolate beverages and desserts.
• Reliable Bulk Organic Cocoa Powder supply for B2B buyers
• Industrial packaging suitable for food manufacturing
• Batch traceability and supply chain transparency
• COA, specification sheets, and technical documentation available
• Consistent ingredient supply for global food production
| Product Category: | Organics |
| Product Sub Category: | Herbs-Spices-Seasonings |
| Product Mix Category: | Organic RM powders |
| Main Producing Countries | Argentina, Brazil, China and Japan |
Organic Cocoa Powder 10-12% Alkalized is a cocoa powder made from organically grown cocoa beans that have been treated with an alkalizing agent to reduce acidity and enhance flavor.
The botanical name of the cocoa plant is Theobroma cacao.
The cocoa plant belongs to the Malvaceae family.
Alkalization is a process where cocoa beans are treated with an alkali to neutralize their natural acidity. This process enhances the cocoa's flavor, color, and solubility, making it ideal for various culinary applications.
Cocoa powder contains bioactive components such as flavonoids (particularly catechins and epicatechins), theobromine, caffeine, and phenolic acids, which contribute to its rich flavor and potential nutritional benefits.
10–12% Alkalized
Organic Cocoa Powder 10–12% Alkalized serves diverse manufacturing sectors
Bakery products, confectionery, beverage mixes, dairy alternatives, and ready-to-drink formulations
Protein blends, nutrition bars, powdered beverage base
Flavor base in botanical blends and powdered supplement systems
Sauces, coatings, dessert bases, and chocolate-flavored systems
Organic Cocoa Powder naturally contains
Flavanols (including catechins and epicatechins) characteristic of cocoa
Theobromine, a naturally occurring alkaloid
Polyphenolic compounds intrinsic to cocoa beans
Natural pigments contributing to its rich brown coloration
Alkalization modifies acidity while preserving the essential cocoa matrix required for formulation authenticity.
When incorporated into finished systems, Organic Cocoa Powder 10–12% Alkalized offers:
Consistent dark color development
Mild, smooth cocoa flavor profile
Improved dispersibility in liquid systems
Reduced acidity for neutral pH formulation compatibility
Standardized fat content for predictable formulation performance
It is commonly used in clean-label formulations where ingredient traceability and organic certification are procurement priorities.
Certified Organic cultivation aligned with International standards
Available as bulk organic cocoa powder with scalable commercial volumes
Standardized 10–12% fat content specification
Full documentation including COA, MSDS, and detailed technical specifications
U.S.-based warehousing in Cerritos, CA & New Jersey for streamlined logistics
Supported by an established bulk cocoa powder exporter and supplier network
Sourcing from Green Jeeva, a qualified organic cocoa powder wholesale supplier, ensures comprehensive technical documentation for procurement validation, quality audits, and regulatory compliance.
