Q2: Why choose 10-12% fat content?
→ A2: This mid-range fat balance ensures optimal moisture retention
in baking while maintaining intense cocoa flavor without excessive
oiliness.
Q3: Can this cocoa powder replace natural cocoa in recipes?
→ A3: Yes, but adjust leavening agents (e.g., use baking powder
instead of baking soda) due to its reduced acidity.
Q4: What makes "black" cocoa powder different?
→ A4: Extra-dark alkalization delivers a near-black hue and bold
flavor, perfect for Oreo-style cookies or gothic dessert
aesthetics.
Q5: How does the 25kg packaging benefit commercial users?
→ A5: Bulk packaging reduces costs per unit and suits high-volume
production, minimizing frequent reordering.
Q6: Any tips for storage to preserve quality?
→ A6: Store in airtight containers away from light/humidity to
prevent clumping and flavor degradation over its 24-month shelf
life.
Q7: Is this product allergen-friendly?
→ A7: Pure cocoa powder is naturally gluten/dairy-free, but always
check cross-contamination risks in your facility.
Q8: Can it be used in savory dishes?
→ A8: Yes! Experiment with mole sauces, spice rubs, or umami-rich
dark glazes for meats.
