Cocoa Powder KB-1177AP 25kg

Cocoa Powder KB-1177AP 25kg

Cocoa Powder KB-1177AP (Dark Alkalized) is a cocoa powder known for its intense colour, rich flavour, and low acidity. The 25kg bulk format is ideal for industrial kitchens, commercial bakeries, and large-scale food manufacturing. Cocoa Powder KB-1177AP 25kg

Core Applications

Commercial Baking: Used to create visually striking, deep-black or dark-brown cakes, cupcakes, brownies, cookies, and biscuits (such as Oreo-style wafers).
Confectionery: Forms the chocolate base for manufacturing chocolate coatings, truffles, fillings, and icings.
Dairy & Beverages: Ideal for flavouring chocolate milk, cappuccinos, hot cocoa, and ice cream bases due to its fine texture and easy blending.
Savoury Foods & Coatings: Used in gourmet spice rubs for grilled meats and roasted vegetables.

Primary Industrial & Commercial Uses
1. Commercial Bakery & Pastry ProductionThe KB-1177AP variant is highly sought after by commercial bakers who require high visual contrast and uniform textures in mass-produced baked goods.Dark Biscuits and Sandwich Cookies: It serves as the primary flavouring and darkening agent for Oreo-style crunchy dark biscuit bases.
Cakes, Cupcakes, and Brownies: It provides a rich, dark aesthetic and structural density to chocolate sponge cakes and gourmet brownies.Baking Chemistry Tip: Because this powder is alkalised, it will not react with baking soda to create leavening. Commercial formulas must utilise baking powder as the rising agent unless other highly acid

Dark Biscuits and Sandwich Cookies:
It serves as the primary flavouring and darkening agent for Oreo-style crunchy dark biscuit bases.
Cakes, Cupcakes, and Brownies: It provides a rich, dark aesthetic and structural density to chocolate sponge cakes and gourmet brownies.
Baking Chemistry Tip: Because this powder is alkalised, it will not react with baking soda to create leavening. Commercial formulas must utilise baking powder as the rising agent unless other highly acidic ingredients are present in the batter. Cocoa Powder KB-1177AP 25kg

2. Confectionery Manufacturing
Due to its fine particle texture, this powder blends seamlessly into lipid and sugar matrices without leaving a gritty mouthfeel.

Fillings and Creams: Used extensively to flavour industrial chocolate creams, stable pastry fillings, and internal cake layers.
Compound Coatings & Icings: Acting as an inexpensive yet highly concentrated alternative to chocolate liquor, it flavours confectioner’s coatings and cupcake frostings.
Dusting & Finishing: The fine granules are ideal for dusting industrial truffles, chocolate confections, and artisanal plated desserts.
Cocoa Powder KB-1177AP 25kg

3. Large-Scale Beverage Formulation
The alkalisation process significantly improves the solubility of cocoa solids in liquids, which is crucial for mass beverage processing.
Flavoured Milk & Dairy Drinks: It is heavily incorporated into the production of UHT chocolate milk, milkshakes, and drinkable yoghurts.Instant Hot Cocoa Mixes: Manufacturers blend it with milk powders and sweeteners to formulate dry, instant hot chocolate products.

4. Ice Cream and Frozen DessertsFrozen Aqueous Systems: It is a vital component in commercial chocolate ice cream bases, gelato formulations, and frozen chocolate mousses.
The 10-12% fat ratio helps optimize freezing textures without altering required fat balances
Cocoa Powder KB-1177AP 25kg