Cocoa powder alkalized 10/12 D102B, Barry Callebaut, 25 kg, DCP-10B102-789

Barry Callebaut Alkalized Cocoa Powder (Item DCP-10B102-789, 10–12% Fat) This cocoa powder features a deep dark-red hue and a smooth chocolate flavor. Thanks to its medium alkalization (pH 7.1–7.5), it is completely free of the natural acidity typical of cocoa, creating a more balanced and refined taste profile. Premium raw materials: Made from carefully selected cocoa beans, ensuring flawless results and consistent quality in every batch of your finished product. Technological performance: The optimal pH level allows easy incorporation with other ingredients and ensures a stable, rich color during baking. Versatility: Ideal for light, airy sponge cakes, mirror glazes, mousse desserts, and beverages, where a distinct reddish tone and pure chocolate aroma are essential.