Natural cocoa powder Barry Callebaut DF 506-11

Natural Cocoa Powder Barry Callebaut DF 506-11 preserves the natural characteristics of cocoa and is produced without alkalization (Non-Alkalized), delivering an authentic cocoa flavor and stable performance in food formulations. This product features a fat content of 10–12%, a maximum moisture level of 4.5%, and a pH range of 5.3 to 6.0, confirming its natural profile and supporting the preservation of cocoa’s inherent sensory properties.

pH : 5.3 – 6.0

Fat : 10-12%

Rich Flavor : This Natural Cocoa Powder Barry Callebaut With a well-balanced combination of flavor, color and functionality, is a reliable choice for manufacturers who prioritize consistent quality and natural cocoa taste in their final products.
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.