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Alkaline cocoa powder

Bensdorp DDP alkaline cocoa powder is a product that can bring the true taste of cocoa to your creations. You can confidently rely on the quality of this powder to bring life to your desired cocoa and chocolate products.

Bensdorp DDP

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Alkaline cocoa powder

Barry Callebaut Delphis 780-11 alkaline cocoa powder is a premium product designed to deliver the authentic taste of cocoa to your creations. With its exceptional quality, this powder is guaranteed to enhance the flavor and texture of your cocoa and chocolate products.

Barry Callebaut DF780-11

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Instant Coffee Powder

The ease and versatility of IGC Gold Instant Coffee Powder have made it a preferred choice for manufacturers. Selecting a high-quality instant coffee powder elevates the standard of products and production, ultimately resulting in greater customer satisfaction.

Iguacu frieze dried

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Green Arabica coffee

The ease and versatility of Sosa Classic Instant Coffee Powder have made it a preferred choice for manufacturers. Selecting a high-quality instant coffee powder elevates the standard of products and production, ultimately resulting in greater customer satisfaction.

Sosa arabica green bean

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Find the SOSA.

SOSA. Company was established in 1396 with the aim of expanding and developing the family business. The pride of our founders is the presence of four generations of the Tawakol Harandi family in the market of distribution, supply and supply of sugar needed in Iran.

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Latest articles

The Role of Cocoa Mass in Flavor Stability of Chocolate Formulations

What Causes Flavor Fluctuations in Chocolate Production? Flavor fluctuations in chocolate are not usually caused by changes in formulation. Their...

General & insight

Overview of Properties and Applications of Deodorized Cocoa Butter

What is Deodorized Cocoa Butter ? Deodorized cocoa butter is refined cocoa butter in which volatile aroma compounds are reduced...

General & insight

Ruby Chocolate : Everything About Its Flavor, Natural Characteristics and Global Popularity

Flavor and Sensory Profile of Ruby Chocolate 1. Flavor Precursors of Biological Origin + Guided Selection Process The cocoa beans...

General & insight

Cocoa Butter Rancidity : Mechanisms, Root Causes and Control Strategies in Chocolate Manufacturing

The Importance of Cocoa Butter in Chocolate Structure, Performance and Overall Quality Cocoa butter is the essential fat foundation in...

Last Research

The Evolution of Food Sensory Evaluation in the Food Industry: From Traditional Methods to Data-Driven Analytics

Scientific Definition of Food Sensory Evaluation According to the Institute of Food Technologists (IFT), Food Sensory Evaluation is a scientific...

General & insight

Coffee Infusion: Where Science and Taste Shape the Future of Coffee

Discover how Transforming Coffee Flavor with Infusion techniques. Learn the art and science behind coffee flavor innovation and its impact...

Last Research

Take Our Sensory Survey

Dear Participant,
Thank you for taking part in this research. This questionnaire is designed to evaluate the sensory attributes of cocoa raw materials (powder, liquor, and butter), focusing on key indicators such as taste, aroma, texture, and overall consumption experience.

The primary goal of this study is to foster an interactive and collaborative approach among industry professionals, enabling the anticipation of emerging trends and the development of data-driven reports that support product improvement and innovation.

We sincerely appreciate your valuable contribution.