Bensdorp Dutched Cocoa Powder DP22-24

Bensdorp Dutched Cocoa Powder DP22-24 is designed for formulations that require uniform color development, mild cocoa flavor and consistent processing performance. With a controlled pH range of 6.8–7.2 and a 22–24% fat content, this alkalized cocoa powder delivers reliable sensory stability and repeatable results across indu strial and professional applications. It is well suited for cocoa-based beverages, cakes, biscuits and powdered dessert formulations, where product consistency, color uniformity and process stability are critical at scale.

pH : 6.8 – 7.2

Fat : 22 – 24%

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.