DF740-11 Dutched Cocoa Powder Barry Callebaut

DF740-11 Dutched Cocoa Powder Barry Callebaut is an industrial alkalized cocoa powder with 10–12% fat , maximum moisture of 5% and a controlled pH range of 7.3–7.7, delivering a balanced cocoa profile, uniform color development and stable processing performance. These characteristics make it well-suited for chocolate, cocoa-based beverages, bakery, dessert, and ice-cream formulations, where consistency and repeatability are essential in industrial production.

پودر کاکائو دلفی DF760-11 Barry Callebaut

pH : 7.3 – 7.7

Fat : 10-12%

Product Expiration : 24 months

Frozen Desserts

Confectionery Items

Cakes & Biscuits

Beverages

Chocolate

Rich Flavor : Low-alkalized cocoa powder Barry Callebaut has a rich, intense, unique and aromatic flavor with a deep chocolate aroma. Fine and homogeneous texture :
This cocoa powder has a fine and homogeneous texture that dissolves easily in dairy and oil-based products and blends well with other ingredients. Versatility : Barry
Callebaut cocoa powder can be used in a variety of recipes in the confectionery, dairy, ice cream and beverage industries.