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.