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: 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: Is this cocoa powder sweetened?
A: No, this is unsweetened cocoa powder, allowing full control over the sweetness of your recipes.
Q: What is the fat percentage of this cocoa powder?
A: Favorich Low Fat Cocoa Powder contains 10–12% cocoa butter, classifying it as a low-fat cocoa powder. This contributes to its lighter texture and more intense cocoa flavour, making it ideal for recipes where a strong chocolate taste is desired without additional fat.
Q: What does the fat percentage in cocoa powder mean?
A: The fat percentage indicates the amount of cocoa butter remaining in the powder after processing. Lower fat content, like 10–12%, results in a more concentrated cocoa flavour and is often preferred in recipes requiring a strong chocolate taste without added richness.
Q: What’s the difference between 10/12% and 22/24% cocoa powder?
A: 10/12% fat cocoa powder is lighter and more suitable for recipes requiring a subtle cocoa flavour, such as light cakes and cookies. 22/24% fat cocoa powder offers a deeper chocolate flavour and is ideal for richer desserts like brownies and ganache.
Q: Is this cocoa powder natural or Dutch-processed (alkalised)?
A: Favorich Low Fat Cocoa Powder is Dutch-processed (alkalised), which means it has been treated to neutralize its acidity, resulting in a milder flavour and darker colour.
Q: What is Dutch processing?
A: Dutch processing involves treating cocoa with an alkaline solution to reduce its acidity. This process results in a smoother, more mellow flavour and a darker colour, making it suitable for recipes that call for baking powder instead of baking soda.
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: What is this cocoa powder best used for?
A: With its low fat content and Dutch processing, Favorich Low Fat Cocoa Powder is best suited for light baked goods like sponges, cookies, and meringues. It's also excellent for dusting, coatings, and recipes where a strong cocoa flavour is desired without added richness.
Q: Can I use this cocoa powder to make hot chocolate?
A: Yes, you can. To make hot chocolate, mix 1–2 teaspoons of Favorich Low Fat Cocoa Powder with sugar to taste. Add a small amount of hot milk or water to create a paste, then gradually whisk in more hot milk until smooth and frothy.
Q: Is one type healthier than the other – 10/12% vs 22/24% cocoa powder?
A: 10/12% fat cocoa powder has fewer calories and less fat, making it a better choice for low-fat diets. However, both types retain cocoa's natural antioxidants. The overall healthiness depends more on the other ingredients used in your recipe.
Q: Can I substitute 10/12% for 22/24% (or vice versa) in recipes?
A: Yes, but adjustments may be necessary. 10/12% fat cocoa powder absorbs more moisture, so you might need to increase the liquid or fat content in your recipe. Conversely, 22/24% fat cocoa powder adds richness, so you may need to reduce added fats when substituting it in.
Q: What is the shelf life of this cocoa powder?
A: Favorich Low Fat Cocoa Powder has a shelf life of 24 months from the date of production. However, the remaining shelf life upon delivery may vary depending on storage and distribution times. Please check the packaging for the specific best before date.
Q: Is this cocoa powder gluten-free?
A: Yes, Favorich Low Fat Cocoa Powder is naturally gluten-free.
Q: Does this product contain any allergens?
A: No, it does not contain any of the major allergens. However, always check the packaging for the most up-to-date allergen information and potential cross-contamination warnings.
Q: Is this cocoa powder suitable for vegans?
A: Yes, Favorich Low Fat Cocoa Powder is 100% plant-based and suitable for vegan diets.
Q: How should I store this cocoa powder?
A: Store in a cool, dry place away from direct sunlight and strong odours. Ensure the container is tightly sealed to maintain freshness. Do not refrigerate, as this can introduce moisture and affect the powder’s texture.
Q: Why does the colour vary between cocoa powders?
A: The colour of cocoa powder varies based on its processing method and fat content. Dutch-processed cocoa powders are darker due to alkalisation, while natural cocoa powders are lighter and more reddish-brown.
Q: What colour is Favorich Low Fat Cocoa Powder?
A: Favorich Low Fat Cocoa Powder has a rich brown colour, achieved through Dutch processing and the use of quality cacao beans.
Q: What difference does cocoa colour make?
A: The colour of cocoa powder can affect the appearance of your final product. A rich brown cocoa powder like Favorich Low Fat enhances the visual appeal of baked goods and confections, making them more attractive.
Q: Can I use this cocoa powder for dusting or coating?
A: Absolutely. Favorich Low Fat Cocoa Powder's fine texture and rich colour make it ideal for dusting desserts, truffles, and pastries, as well as for coating confections.
Q: Is this cocoa powder suitable for high-moisture desserts?
A: Yes, Favorich Low Fat Cocoa Powder can be used in high-moisture desserts. Its low fat content helps it maintain a dry, matte finish, making it suitable for applications like mousses and puddings.
Q: Can this cocoa powder be used for baking?
A: Absolutely. Favorich Low Fat Cocoa Powder is excellent for baking, especially in recipes that require a strong chocolate flavour without added richness, such as sponges, cookies, and light cakes.
Q: Can this cocoa powder be used in savoury dishes?
A: Yes, Favorich Low Fat Cocoa Powder can be used in savoury recipes such as Mexican mole, chilli, or spice rubs for meats. Its smooth, mellow
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: Is this cocoa powder sweetened?
A: No, this is unsweetened cocoa powder, allowing full control over the sweetness of your recipes.
Q: What is the fat percentage of this cocoa powder?
A: Favorich Low Fat Cocoa Powder contains 10–12% cocoa butter, classifying it as a low-fat cocoa powder. This contributes to its lighter texture and more intense cocoa flavour, making it ideal for recipes where a strong chocolate taste is desired without additional fat.
Q: What does the fat percentage in cocoa powder mean?
A: The fat percentage indicates the amount of cocoa butter remaining in the powder after processing. Lower fat content, like 10–12%, results in a more concentrated cocoa flavour and is often preferred in recipes requiring a strong chocolate taste without added richness.
Q: What’s the difference between 10/12% and 22/24% cocoa powder?
A: 10/12% fat cocoa powder is lighter and more suitable for recipes requiring a subtle cocoa flavour, such as light cakes and cookies. 22/24% fat cocoa powder offers a deeper chocolate flavour and is ideal for richer desserts like brownies and ganache.
Q: Is this cocoa powder natural or Dutch-processed (alkalised)?
A: Favorich Low Fat Cocoa Powder is Dutch-processed (alkalised), which means it has been treated to neutralize its acidity, resulting in a milder flavour and darker colour.
Q: What is Dutch processing?
A: Dutch processing involves treating cocoa with an alkaline solution to reduce its acidity. This process results in a smoother, more mellow flavour and a darker colour, making it suitable for recipes that call for baking powder instead of baking soda.
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: What is this cocoa powder best used for?
A: With its low fat content and Dutch processing, Favorich Low Fat Cocoa Powder is best suited for light baked goods like sponges, cookies, and meringues. It's also excellent for dusting, coatings, and recipes where a strong cocoa flavour is desired without added richness.
Q: Can I use this cocoa powder to make hot chocolate?
A: Yes, you can. To make hot chocolate, mix 1–2 teaspoons of Favorich Low Fat Cocoa Powder with sugar to taste. Add a small amount of hot milk or water to create a paste, then gradually whisk in more hot milk until smooth and frothy.
Q: Is one type healthier than the other – 10/12% vs 22/24% cocoa powder?
A: 10/12% fat cocoa powder has fewer calories and less fat, making it a better choice for low-fat diets. However, both types retain cocoa's natural antioxidants. The overall healthiness depends more on the other ingredients used in your recipe.
Q: Can I substitute 10/12% for 22/24% (or vice versa) in recipes?
A: Yes, but adjustments may be necessary. 10/12% fat cocoa powder absorbs more moisture, so you might need to increase the liquid or fat content in your recipe. Conversely, 22/24% fat cocoa powder adds richness, so you may need to reduce added fats when substituting it in.
Q: What is the shelf life of this cocoa powder?
A: Favorich Low Fat Cocoa Powder has a shelf life of 24 months from the date of production. However, the remaining shelf life upon delivery may vary depending on storage and distribution times. Please check the packaging for the specific best before date.
Q: Is this cocoa powder gluten-free?
A: Yes, Favorich Low Fat Cocoa Powder is naturally gluten-free.
Q: Does this product contain any allergens?
A: No, it does not contain any of the major allergens. However, always check the packaging for the most up-to-date allergen information and potential cross-contamination warnings.
Q: Is this cocoa powder suitable for vegans?
A: Yes, Favorich Low Fat Cocoa Powder is 100% plant-based and suitable for vegan diets.
Q: How should I store this cocoa powder?
A: Store in a cool, dry place away from direct sunlight and strong odours. Ensure the container is tightly sealed to maintain freshness. Do not refrigerate, as this can introduce moisture and affect the powder’s texture.
Q: Why does the colour vary between cocoa powders?
A: The colour of cocoa powder varies based on its processing method and fat content. Dutch-processed cocoa powders are darker due to alkalisation, while natural cocoa powders are lighter and more reddish-brown.
Q: What colour is Favorich Low Fat Cocoa Powder?
A: Favorich Low Fat Cocoa Powder has a rich brown colour, achieved through Dutch processing and the use of quality cacao beans.
Q: What difference does cocoa colour make?
A: The colour of cocoa powder can affect the appearance of your final product. A rich brown cocoa powder like Favorich Low Fat enhances the visual appeal of baked goods and confections, making them more attractive.
Q: Can I use this cocoa powder for dusting or coating?
A: Absolutely. Favorich Low Fat Cocoa Powder's fine texture and rich colour make it ideal for dusting desserts, truffles, and pastries, as well as for coating confections.
Q: Is this cocoa powder suitable for high-moisture desserts?
A: Yes, Favorich Low Fat Cocoa Powder can be used in high-moisture desserts. Its low fat content helps it maintain a dry, matte finish, making it suitable for applications like mousses and puddings.
Q: Can this cocoa powder be used for baking?
A: Absolutely. Favorich Low Fat Cocoa Powder is excellent for baking, especially in recipes that require a strong chocolate flavour without added richness, such as sponges, cookies, and light cakes.
Q: Can this cocoa powder be used in savoury dishes?
A: Yes, Favorich Low Fat Cocoa Powder can be used in savoury recipes such as Mexican mole, chilli, or spice rubs for meats. Its smooth, mellow
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