Cocoa is mainly grown in the tropical regions of West Africa, Latin America and South-East Asia. After harvesting, the cocoa beans undergo a careful fermentation and drying process, which forms the basis for their subsequent flavour profile. Roasting, grinding and pressing ultimately produce cocoa mass, cocoa powder and cocoa butter – high-quality raw materials with a wide range of applications in the food industry.

Cocoa ingredients – the foundation of quality, flavour and processing reliability

Cocoa powder and cocoa butter are among the key raw materials used in the confectionery, bakery and beverage industries. Their sensory properties, fat content, degree of alkalisation and, in the case of cocoa butter, degree of deodorisation have a significant influence on the colour, flavour, texture and processing characteristics of the end product.

Not all cocoa ingredients are created equal: colour, alkalinity, fat content and the degree of deodorisation have a decisive influence on flavour, processing and the final product. As an experienced supplier to the food industry, we can help you select the right quality – whether as an alternative to your existing specification or for a new development project.

Are you looking for an alternative to your current product?

If you would like to compare or replace an existing competitor’s product, please feel free to send us your specifications. We will promptly assess which of our products is best suited to your application, both technically and in terms of taste.

Are you planning a new project?

Here too, we are on hand to advise you and help you choose the right type of cocoa powder or cocoa butter – offering practical, solution-focused guidance that takes cost-effectiveness and processing reliability into account.

Our cocoa powder grades – we offer the following standard types:

• Cocoa powder 10–12 % NE Natural – light brown colour
• Cocoa powder 10–12 % DR79 – reddish-brown colour
• Cocoa powder 10–12 % GT78 – medium brown colour
• Cocoa powder 10–12 % GT78W3 – dark brown to black colour
• Cocoa powder 20–22 % GT78 – medium to dark brown colour
• Cocoa powder 22–24 % GT78 – very dark brown colour

Depending on the application – baked goods, beverages, coatings, confectionery or instant products – these types differ in terms of colour intensity, fat content and flavour profile.

Your particular advantage: Stock items available immediately from 25 kg. We always keep the following types in stock:

• Cocoa powder 10–12 % NE Natural (92070)
• Cocoa powder 10–12 % GT78 (92072)
• Cocoa powder 20–22 % GT78 (92076)

We supply these products in quantities as small as 1 bag (25 kg). This enables us to offer cost-effective and rapid delivery – without long production or delivery times.

This is ideal for new projects, GTV tests, initial orders, or when there is a deliberate need to keep order quantities small. For the remaining three grades, the standard lead time is approximately 4–8 weeks. Orders for these grades are fulfilled in full pallets of 750 kg.

Our cocoa butter:

When it comes to cocoa butter, we deliberately focus on a clearly defined industrial grade:

Cocoa butter P00D0, cream-coloured (Art.-Nr. 92060)
Deodorised, cream-coloured cocoa butter with a neutral flavour and defined quality.

The lead time for spot orders and initial orders is approximately 4–10 weeks. Once a contract has been signed, we will of course hold the goods in stock to ensure on-time delivery.

Deliveries are made exclusively in full pallets of 1,000 kg, packed in 25-kg boxes. This allows us to target industrial processors with the relevant requirements, whilst ensuring a clear and stable delivery structure.

Would you like a sample or a personal consultation?

We would be happy to provide you with a product sample and offer you personalised advice.

Contact us directly at hmw@hafenmuehle.de or by phone on +49 (0)4763 9458410 or use our contact form.