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Cocoa Bakery

Cacao butter for cooking are widely used in bakery food, such as biscuits, cookies, wafer, bread and cakes. They are either mixed with flour, or serve as a major ingredient in glaze, topping and filling, to add the color, taste and flavor into the final products.

Natural, brown alkalized and black cocoa powders are all used in bakery food, despite a few differences in how they are applied and what features they deliver to the final products.

Natural cocoa powder is lower in pH (5.0-5.8), which means it is acidic and thus needs baking soda in your recipe to balance the pH of the food. Natural cocoa powder contains a stereotypical bitter taste associated with cocoa.

Brown alkalized cocoa powders have a higher pH (6.2-6.8, 7.0-8.0). Therefore, when they are used, baking soda or baking powder is not necessary. Besides, the darker color of brown alkalized cocoa powders affects the color of bakery food.

There are many cocoa suppliers, but we are one of the best choices for you.

Location : No.26 Xintunheng Road, Wuxi 214101, Jiangsu, P. R. China, 214101 Wuxi ,
Contact : swancocoa sky, +86 510 8871 6599

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Cocoa Bakery

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Sweden 21125 B2B Services
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Thank you for your interest in our products and our Company. I am Grace Gao from SÄVE/RABECO and I have been assigned to distribute paper to you. Firstly, I would like to take a minute of your time to briefly introduce our Company and our activities. SÄVE PULP AND PAPER. belongs...

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  • +46 4 06 66 95 45
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Wednesday, December 23, 2015

Price : $250 / MT CIF

ICUMSA 45 is a highly refined sugar, and it is easily recognizable by its distinctive sparkling white color and pure Sucrose taste. It is suitable for human consumption and use in a wide range of food applications. It is perpetually in high demand as it is the safest form of sugar...

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