Cocoa powder Callebaut natural, Fat 10/12, pH 5.0-6.2

Cocoa powder Callebaut natural with 10/12% fat ratio and pH 5.0-6.2 is a premium, unrefined ingredient that has not undergone chemical alkalization. Retaining its organic acidity level, this powder protects the highly complex, authentic flavor notes of raw cocoa beans, showing subtle fruity and citrus undertones.In contrast to alkalized variants, natural cocoa features a distinct light brown hue and crucially requires baking soda in baking formulas to properly activate the leaven dough lift. It is highly valued for authentic American cookies, traditional sponges, and health-focused pastry lines.The standard fat distribution (Fat 10/12%) guarantees highly stable texture performance across various confectionery applications. Offered in multiple weight packs to suit everything from small kitchen trials to large commercial production maps.