Medium Dutched cocoa powder MR is designed for stable performance in industrial formulations, featuring a controlled pH range of 7.2–7.6, 10–12% fat content, maximum moisture of 4.5%, and ash content below 13%. With a fineness exceeding 99.6%, it ensures uniform dispersion in dairy systems as well as liquid and fat-based applications. This cocoa powder is well suited for the production of chocolate, cakes, desserts, ice cream and cocoa-based beverages, enabling consistent control of color development, flavor profile and textural performance.