Cocoa powder Callebaut alkalized, Fat 10/12, pH 7.6-8.2

Cocoa powder Callebaut alkalized, Fat 10/12, pH 7.6-8.2 is a highly technical confectionery component designed for precise control over pastry flavors and textures. The clear pH scale of 7.6-8.2 indicates an expert alkalization treatment, which effectively counteracts the natural acidity of raw cocoa beans, yielding a smooth yet robust chocolate profile.The standard fat concentration (Fat 10/12%) ensures predictable and reliable behavior in most classic baking and pastry formulas. The powder possesses an ultra-fine, uniform particle structure, enabling instant solubility in hot liquids and smooth integration into delicate mousses, buttercreams, or ganaches.This specific grade is perfectly suited for crafting high-end sponge cakes, smooth artisanal ice cream, chocolate reductions, and dusting fine truffles. Offered in multiple packing selections (250g, 1kg, 25kg) to flawlessly match the scale of your artisan project.