Cocoa product · Ingredients & raw materials
Cocoa powder
Suppliers being invited
Unsweetened powder ground from cocoa press cake after part of the cocoa butter is removed. Natural powder is lighter and more acidic; alkalised (Dutch processed) powder is darker, milder and disperses better in drinks. Used in cakes, brownies, biscuits, ice cream, shakes and chocolate drinks.
Type 4
- Natural
- Alkalised, light / reddish brown
- Alkalised, dark
- Black (heavily alkalised)
Fat 2
- 10 to 12% fat
- 20 to 22% fat
Pack size 3
- 1 kg pouch
- 5 kg bag
- 25 kg bag
Spec
- Cocoa butter
- 10 to 12% (low fat) or 20 to 22% (high fat), moisture free basis
- Moisture
- 5% max typical (IS 1164 allows 7%)
- pH
- Natural 5 to 6; alkalised 6.8 to 8.5 by grade
- Fineness
- 99% through 150 micron (IS 1164)
- Alkalising agents
- Up to 5% as K2CO3, fat free basis (IS 1164)
- Origins
- Processed in Kerala, Karnataka and Tamil Nadu; beans also imported from Ghana, Ivory Coast, Indonesia
- Standard
- FSSAI cocoa products standard; IS 1164
- Shelf life
- 18 to 24 months, cool and dry
- GST note
- 5% (1805); cut from 18% on 22 September 2025. Sweetened cocoa drink mixes fall under 1806, also 5%
- Usual minimum
- 25 kg
- HSN code
- 18050000
- GST
- 5%
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