Cocoa Powder - Favorich - Alkalized - Low Fat 10-12% - 25kg
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Bulk Favorich Low Fat 10-12% Cocoa Powder 25kg – Ideal for Bakeries, Dessert Parlours & Chocolatiers
If you're looking for a high-quality cocoa powder for your business, Favorich Low Fat 10-12% Cocoa Powder is a top choice. This alkalised cocoa powder delivers a rich cocoa taste with a fine texture, making it perfect for a wide range of commercial applications. Whether you're running a bakery, dessert parlour, café, or chocolate shop, this 25kg bulk pack ensures a consistent and cost-effective supply for all your chocolate-based recipes.
Why Choose Favorich Low Fat Cocoa Powder?
• Alkalised for a smooth, well-rounded chocolate taste
• Low-fat (10-12%) – ideal for baking and drinks that need a lighter texture
• Fine powder that blends smoothly without clumping
• Bulk 25kg packaging – cost-effective for high-volume production
• Certified Halal and Kosher
• Vegan and vegetarian-friendly
Perfect for Baking, Desserts & Drinks
• Baking: Cakes, brownies, biscuits, muffins
• Confectionery: Truffles, ganache, chocolate fillings
• Beverages: Hot chocolate, mochas, milkshakes
• Desserts: Ice creams, mousses, chocolate sauces
• Dusting & Garnishing: Tiramisu, desserts, truffle coatings
Low-Fat Cocoa Powder – What Does 10-12% Fat Mean?
With a fat content of 10-12%, this cocoa powder is classified as low-fat, making it ideal for baking, dry mixes, and hot drinks. Lower-fat cocoa powders like this one produce a lighter texture in baked goods and dissolve more easily in liquids, making them perfect for commercial applications where smooth mixing and consistency are key. If you need a cocoa powder that works well in cakes, biscuits, and hot beverages, this is an excellent choice.
Alkalised Cocoa Powder – Smoother, Less Acidic Flavour
This cocoa powder is alkalised, meaning it has undergone Dutch processing to neutralise acidity and create a milder, smoother chocolate flavour. Cocoa powder naturally has a slightly acidic taste, but the alkalisation process makes it less sharp and bitter, giving it a more balanced flavour that works well in a variety of recipes.
Understanding Cocoa Powder pH Levels
The pH scale measures how acidic or alkaline a substance is, ranging from 0 (very acidic) to 14 (very alkaline). A pH of 7 is neutral. Cocoa powders can fall into different categories depending on their pH level:
• Acidic Cocoa Powder (Natural, Non-Alkalised): pH 5.0 - 6.5 – Strong, tangy chocolate flavour, reacts well with baking soda.
• Neutral to Mildly Alkaline Cocoa Powder (Lightly Alkalised): pH 6.6 - 7.2 – Balanced, smoother taste, works best with baking powder.
• Alkaline (Heavily Alkalised or Dutch-Processed): pH 7.3 - 8.5+ – Darker colour, mild flavour, typically used in rich, dark chocolates.
This Favorich Low Fat Cocoa Powder has a pH of 6.8 to 7.2, meaning it is lightly alkalised. It is not as acidic as natural cocoa powder but also not as dark and processed as heavily alkalised varieties. This makes it a versatile choice that blends well in both baked goods and drinks without overpowering them with bitterness.
Why Does pH Matter in Baking?
The pH level of cocoa powder affects how it reacts with leavening agents like baking soda and baking powder. Since this cocoa powder is lightly alkalised and close to neutral, it works best with baking powder rather than baking soda to help baked goods rise properly. Using the wrong type of cocoa can change the texture, rise, and flavour of your final product.
Fine Texture for Easy Mixing & Consistent Results
The fine texture of this cocoa powder ensures it blends effortlessly into batters, doughs, and beverages, preventing lumps and delivering a smooth, even consistency. Whether you're making rich hot chocolate, dusting over desserts, or mixing into dry baking blends, this powder is designed for easy handling in high-production environments. It provides professional-quality results in commercial bakeries, cafés, and chocolatiers.
Product Approximate Weight:
25kg
Product Approximate Dimensions:
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Storage Instructions:
The optimum storage conditions are below 20°C with 60% relative humidity in a clean, dry, well ventilated area and free from foreign odours.
Shelf Life From Production:
24 Months
Please Note: Remaining shelf life of actual product received will vary.
Primary Packaging:
3 Layer Kraft Bag inc Poly Lined
Ingredients:
Cocoa Beans, Potassium Carbonate (E501i) (Processing Aid).
Allergens in BOLD & CAPS.
Dairy Free: Yes
Gluten Free: Yes
Halal Suitable: Yes
Halal Certified: Yes
Kosher Suitable: Yes
Kosher Certified: Yes
Suitable for Vegetarians: Yes
Suitable for Vegans: Yes
While we strive to provide accurate product information on our website, manufacturers may occasionally change their ingredient lists or packaging. The information on our website is for reference purposes only. We recommend not solely relying on this information. Always read product labels, warnings, and directions before using.
Q: What is the fat content of this cocoa powder?
A: This cocoa powder contains 10-12% fat, making it a low-fat option ideal for baking, beverages, and desserts.
Q: What does the fat content matter when it comes to cocoa powder?
A: The fat content affects the texture, flavour, and how the cocoa powder behaves in recipes. Low-fat cocoa powders (10-12%) are drier and mix well in baked goods and hot drinks. Higher-fat cocoa powders (20-24%) have a richer texture and work best for chocolates, truffles, and creams.
Q: What does "alkalised" mean?
A: Alkalised cocoa powder has been treated to reduce acidity, resulting in a smoother, more balanced chocolate flavour.
Q: What does the pH mean in cocoa powder?
A: The pH level indicates how acidic or alkaline the cocoa powder is. Natural (non-alkalised) cocoa has a lower pH (more acidic), while alkalised cocoa like this one has a neutral to slightly alkaline pH (6.8-7.2), making it milder and less bitter. The pH also affects how cocoa reacts with leavening agents like baking soda and baking powder in recipes.
Q: There are so many choices of cocoa powder – how do I choose the best one for my needs?
A: It depends on your application. Low-fat cocoa powders like this one are great for baking, drinks, and dry mixes. If you need a richer, more buttery texture for chocolate fillings or truffles, a higher-fat cocoa powder is better. If you’re making Dutch-process recipes, an alkalised cocoa powder like this one will give a smoother, less acidic flavour.
Q: Can this be used for making hot chocolate?
A: Yes, this cocoa powder is perfect for making rich hot chocolate, as well as for use in baking and desserts.
Q: Is this cocoa powder sweetened?
A: No, this is unsweetened cocoa powder, allowing full control over the sweetness of your recipes.
A: This cocoa powder contains 10-12% fat, making it a low-fat option ideal for baking, beverages, and desserts.
Q: What does the fat content matter when it comes to cocoa powder?
A: The fat content affects the texture, flavour, and how the cocoa powder behaves in recipes. Low-fat cocoa powders (10-12%) are drier and mix well in baked goods and hot drinks. Higher-fat cocoa powders (20-24%) have a richer texture and work best for chocolates, truffles, and creams.
Q: What does "alkalised" mean?
A: Alkalised cocoa powder has been treated to reduce acidity, resulting in a smoother, more balanced chocolate flavour.
Q: What does the pH mean in cocoa powder?
A: The pH level indicates how acidic or alkaline the cocoa powder is. Natural (non-alkalised) cocoa has a lower pH (more acidic), while alkalised cocoa like this one has a neutral to slightly alkaline pH (6.8-7.2), making it milder and less bitter. The pH also affects how cocoa reacts with leavening agents like baking soda and baking powder in recipes.
Q: There are so many choices of cocoa powder – how do I choose the best one for my needs?
A: It depends on your application. Low-fat cocoa powders like this one are great for baking, drinks, and dry mixes. If you need a richer, more buttery texture for chocolate fillings or truffles, a higher-fat cocoa powder is better. If you’re making Dutch-process recipes, an alkalised cocoa powder like this one will give a smoother, less acidic flavour.
Q: Can this be used for making hot chocolate?
A: Yes, this cocoa powder is perfect for making rich hot chocolate, as well as for use in baking and desserts.
Q: Is this cocoa powder sweetened?
A: No, this is unsweetened cocoa powder, allowing full control over the sweetness of your recipes.
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