Naturkakao
Pulver Bulk EU10–12% Fett · pH 5,2–5,8 · Großhandel ab 25 kg

Natural cocoa powder (pH 5.2–5.8) retains the original acidity from fermentation — this gives it a more intense, complex chocolate flavour and higher polyphenol content (~60 mg/g). Dutch-process (alkalized, pH 7.0–8.5) has been treated with potassium carbonate (K₂CO₃), which neutralises the acid, deepens the colour to dark brown/mahogany, improves cold solubility, and reduces polyphenol content by 50–70%. The choice has direct formulation consequences: natural cocoa requires baking soda (NaHCO₃) as leavening agent due to its acidity; Dutch-process requires baking powder. Using the wrong type is the most common baking error with cocoa.

Yes — the percentage refers to cocoa butter (fat) content. Natural Cocoa 10–12% contains 10–12% residual cocoa butter after pressing. Natural 20–22% contains twice the fat, resulting in richer mouthfeel, better emulsification, and higher caloric density. FDCM's standard product is Natural Cocoa 10–12%, suitable for the widest range of industrial applications including protein powders, baked goods, and beverages. The 20–22% fat variant is available upon request for premium formulations.

Cold solubility is largely a pH and particle size issue. Natural cocoa (pH 5.2–5.8) has hydrophobic particle surfaces at low temperature — it disperses poorly in cold water without mechanical agitation. Dutch-process cocoa (pH 7.0–8.5) disperses significantly better in cold water due to the neutral pH improving particle wettability. Solutions: (1) Use Dutch-process for cold-mix beverages; (2) Add lecithin (0.2–0.3%) as wetting agent; (3) Homogenise at 60–65°C then cool; (4) Use CMC or xanthan gum (0.05–0.1%) to keep particles suspended.

FDCM's Natural Cocoa 10–12% contains approximately 1.8–2.2% theobromine (18–22g per kg). At typical use levels (8–12% in protein powder, or 15–20% in baked goods), the finished product contains 150–440 mg theobromine per 100g — comparable to 1–2 squares of dark chocolate. EFSA's 2008 scientific opinion found no adverse effects at these intake levels in humans. Important: theobromine is toxic to dogs and cats (cannot metabolise methylxanthines). Do not use cocoa powder in pet food.

ORAC (Oxygen Radical Absorbance Capacity) measures antioxidant activity. Raw cacao powder reaches 95,000–125,000 µmol TE/100g. FDCM's Natural Cocoa 10–12% typically shows 45,000–75,000 µmol TE/100g (heat treatment during drying reduces activity vs raw). For comparison: blueberries ~4,500, goji berries ~25,000, acai powder ~102,700. The key active compounds are flavanols (primarily epicatechin, catechin, and procyanidins). Note: ORAC is not an approved basis for EU health claims.

Yes — natural cocoa powder (pH 5.2–5.8) is compatible with WPC 80 (pH 5.8–6.2) and casein (pH 6.0–7.0). At 8–12% cocoa in a blend, protein solubility remains unaffected. Key consideration: Dutch-process cocoa (pH 7.0–8.5) at high concentrations (>15%) can shift the blend pH above 7.0, which may affect casein micelle stability under heat processing. For RTD protein beverages requiring UHT treatment, use Dutch-process at ≤8% and verify pH of the final mix before heat treatment.

EU Regulation 2023/915 (amended from Reg 488/2014) sets cadmium limits for cocoa powder at ≤0.60 mg/kg (for products with fat content <20%). This limit applies from 1 January 2025. FDCM requests Cd testing for every production batch — certificates of analysis are available on request. Cadmium content in cocoa varies significantly by origin: South American origins (Ecuador, Peru) tend to be higher; West African (Côte d'Ivoire, Ghana) typically lower. Our standard source is West African certified product.

Store at 15–20°C, relative humidity ≤65%, away from light and odorous materials. Cocoa powder is hygroscopic — exposure to moisture above 65% RH causes clumping and accelerates mould growth. Polyphenol oxidation is catalysed by light and heat above 25°C. Recommended packaging: multi-layer paper bags with polyethylene inner liner (25 kg standard). Shelf life: 24 months from production date in sealed original packaging. After opening, seal immediately and use within 3 months.

Processing temperature is the key distinction. Cocoa powder is made from cocoa liquor that has been pressed (removing most fat) and then heat-treated at 120–130°C during drying. Raw cacao powder is processed at temperatures claimed to remain below 45°C — preserving more heat-sensitive polyphenols. As a result, raw cacao contains ~120 mg/g polyphenols vs ~60 mg/g in cocoa powder. However, 'raw' is not a regulated EU term — there's no legal definition, and polyphenol levels vary widely between raw products. FDCM sells food-grade natural cocoa powder per EU Cocoa Directive 2000/36/EC.

Yes, but in small quantities relative to theobromine. Natural Cocoa 10–12% contains approximately 0.1–0.3% caffeine (1–3g per kg powder), compared to 1.8–2.2% theobromine. At an 8% inclusion in protein powder, a 30g serving would contain ~24–72mg caffeine — equivalent to roughly 1/4 to 3/4 cup of coffee. Theobromine has a longer half-life than caffeine (~7 hours vs 3–5 hours) and provides sustained, mild stimulant effects. Both compounds should be declared in nutraceutical applications.

Yes — cocoa powder is an approved feed material under EU Regulation 767/2009 (Catalogue of feed materials, annex V). It can be used in ruminant, pig, and poultry feeds. Critical restrictions: (1) Theobromine must be declared when >0.1% in finished feed; (2) Do NOT use in companion animal (dog/cat) feeds — theobromine toxicity; (3) In poultry, limit to ≤3% due to theobromine sensitivity. A typical application is as a palatability enhancer in dairy cow TMR at 2–5% inclusion level.

Fat bloom is the formation of a white/grey crystalline layer on chocolate or cocoa-containing surfaces, caused by cocoa fat (primarily stearic acid, C18:0, and oleic acid, C18:1) migrating to the surface and recrystallising into Form VI beta crystals. In cocoa powder products: 20–22% fat cocoa carries significantly higher bloom risk than 10–12% fat, especially above 22°C storage. Prevention: (1) Store below 20°C; (2) Temper products containing high-fat cocoa at 28–32°C before cooling; (3) Use 10–12% fat cocoa in applications stored at ambient temperature.

Our standard Natural Cocoa 10–12% is suitable for Halal and Kosher use from a raw material perspective — cocoa powder contains no animal-derived ingredients. Formal Halal/Kosher certification (JAKIM, KOF-K, or equivalent) requires documentation from the specific production lot. Please request this documentation when placing your order. Note: cross-contamination risks at manufacturing facilities (e.g., with milk) need to be assessed from supplier CoA.

Standard specification: D50 approximately 50–75 μm, with residue on 75 μm sieve ≤3%. This is the standard commercial grind suitable for all beverage, protein, and baking applications. Finer grinds (D50 < 20 μm) are available for pharmaceutical or premium cosmetic applications on request. Particle size affects: dispersion rate in beverages (finer = faster), texture in baked goods (finer = smoother), and surface area for flavour release. Bulk density: approximately 450–550 g/L (tamped).

Alkalization (Dutch-process, pH adjustment to 7.0–8.5 using K₂CO₃) significantly impacts several nutritional parameters: Polyphenols reduced 50–70% (epicatechin and procyanidin degradation). Theobromine: reduced ~15–20%. ORAC value: drops from ~60,000 to ~20,000–35,000 µmol TE/100g. Minerals (Mg, Fe, Zn) remain largely unchanged. Protein: unaffected (~18–20% in 10-12% fat cocoa). If health benefits or polyphenol claims are important for your product, natural process cocoa is the clear choice. Dutch process is chosen for colour, solubility, and mild flavour.

Minimum order: 1 bag = 25 kg (standard EU industrial packaging, multi-layer paper bag with PE inner liner). No contract required, no volume commitment. Larger quantities: available on pallets (typically 20 bags = 500 kg per pallet) and full truck loads (20,000–24,000 kg). Pricing is per-kg and scales with volume. Delivery across EU-27 via DSV logistics, typically 3–7 business days from order confirmation. Contact contact@fdcm.eu with your required specification (natural/Dutch, fat content) for current pricing.

The EBC (European Brewery Convention) colour scale is sometimes used in the confectionery and chocolate industry to specify cocoa powder colour, though ICCO and ISO 2291 (visual colour grade) are more standard in the cocoa trade. EBC values for cocoa powder: Natural 10–12%: 50–90 EBC (light to medium brown). Dutch 10–12%: 150–280 EBC (dark brown to mahogany). Black cocoa: 280–380 EBC (near-black). Higher EBC values correlate with increased alkalization degree. For standardised colour specification, FDCM can provide Lovibond or L*a*b* colour data on request.