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.