As an ingredient bringing color and flavor to the following product categories:

• Cakes and cookies: biscuit, crisps, gingerbread, brownies, cookie sandwiches.
• Ingredient of ice cream of chocolate and cocoa profile
• Dairy products including milk desserts, yoghurts, cottage, chocolate milk.
• Component of instant beverage premixes for preparation of drinking cocoa and chocolate.
• Several groups of confectionery semi-finished products: confectionery compounds, ice cream coatings, sauces and toppings, creams and fillings of cocoa and chocolate flavor.
• As an ingredient of high cocoa content chocolates with min 60% of cocoa solids
• As an addition to breakfast cereal, both in the cereal shell as well as in its filling (eg. in stuffed cushions).
• In a loose form used to decorate cakes, tiramisu desserts, truffle like pralines.

Cocoa powder is used by the Recipient according to the procedures corresponding to the specificity and technological conditions of the final product.

• In cakes and cookies, it is combined with other loose ingredients (flour, sugar).
• In fat-based confectionery products, it is combined with other powdery ingredients (sugar, milk powder, whey, others) and subjected to industrial pre-crumbling, preceding creaming the ingredients and a fat supplement to the target content at the end of the production process.
• In dairy and ice cream products, it is combined with powdered ingredients and milk, which are subjected to a thermal treatment (pasteurisation or sterilisation, depending on the type of product), followed by homogenisation.

Non-alkaline cocoa powder: the colour and flavour of non-alkaline (natural) powder may vary between batches. This is due to the fact that this type of powder is a natural product, obtained from cocoa beans, differing in terms of the content of colour and flavour substances, depending on the region of cultivation or the harvesting season.

Alkalised cocoa powder: the phenomenon of deviations in colour and taste is much less in the case of alkalised cocoa powder, where the alkalisation process leads to the standardisation of colour and taste.

The colour of cocoa powders should be evaluated in the final application (wet colour), not only in powder form (dry colour). The apparent differences in powder form often result from the crystalline form of cocoa butter powder and disappear after use in the final product, in which the cocoa powder is spread in the fat phase of the product and heat treatment.

Store the cocoa powder in an intact package at a temperature of 12-16 ° C and a relative humidity of RH <75% for a period of 12 months. Store in a dry, ventilated room, free from foreign smells, away from heat sources.

Non-alkaline cocoa powder: the colour and flavour of non-alkaline (natural) powder may vary between batches. This is due to the fact that this type of powder is a natural product, obtained from cocoa beans, differing in terms of the content of colour and flavour substances, depending on the region of cultivation or the harvesting season.

Alkalised cocoa powder: the phenomenon of deviations in colour and taste is much less in the case of alkalised cocoa powder, where the alkalisation process leads to the standardisation of colour and taste.

The colour of cocoa powders should be evaluated in the final application (wet colour), not only in powder form (dry colour). The apparent differences in powder form often result from the crystalline form of cocoa butter powder and disappear after use in the final product, in which the cocoa powder is spread in the fat phase of the product and heat treatment.