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Frequently asked questions
The solubility of cocoa powder depends on factors such as fat content, particle size, liquid temperature, pH level, mixing method, and the presence of emulsifiers. Cocoa powders with lower fat content and finer particles tend to dissolve better.
Currently, there is no difference between KLK and Barry Callebaut cocoa powder. This is because KLK was acquired by Barry Callebaut in 2013. Following this merger, KLK products have been produced under Barry Callebaut’s processes and quality standards, resulting in complete uniformity in production, quality, and taste.
Sourcing Bensdorp cocoa powder from France and Germany faces several challenges. The energy consumption restrictions in Europe, as a “green continent,” have significantly impacted the production and export of goods in these countries. Additionally, the reduction in production costs through the relocation of production lines to other countries and international transportation limitations, particularly in sourcing raw materials, have made direct access to these products from France and Germany difficult.