Explore our Cocoa Powder, Chocolate Paste, Chocolate Compound, Chocolate Chips, Sprinkles and Bread Filling Powder
Our Products
Think of that moment when you taste a beautifully made chocolate pralines, wrap your hands around a steaming mug of hot chocolate or bite into a tender, filled chocolate pastry—that’s the magic only cocoa ingredients can bring.
From smooth, rich cocoa powder to silky chocolate paste, versatile chocolate compounds and chips, and handy bread‑filling powders, we’re the secret behind everything from cozy café treats to high‑speed bakery lines. Let’s dive into how each one can make your next creation truly unforgettable.
Cocoa Powder
Intense Flavor • Precise Specifications • Versatile Uses
- Varieties: Natural & alkalized (Dutched)
- Particle Size: Fine, ≥ 99 % passing a 200‑mesh (75 µm) sieve
- Fat Content: 10–12 % options
- Applications: Bakery, Confectionery
Why Choose Our Cocoa Powder?
- Rich, balanced chocolate notes and deep color
- Low‑moisture, high‑solids for easy dispersion
- Consistent specs batch‑to‑batch, produced by seasoned factory
Chocolate Paste
Ready‑to‑Use • Pump‑Friendly • Silky Mouthfeel
Key Benefits
- Viscosity Grades: 8 000 to 10 000 mpa.S
- Particle Size: max 0.018 mm
- Moisture: max 1 %
- Applications: Cake & pastry fillings • Lamination cores • Spreadable fillings
Key Benefits
- Smooth, lump‑free flow through depositors and laminators
- Delivers clean snap and crisp layer definition once set in pastries and confections
- Temperature‑stable up to 30 °C for warm climates
Chocolate Compound
Cost‑Effective • No Temper Needed • Consistent Results
- Grades: Premium, Shaving (perfect for chocolate shaving/chocolate curls), Economic
- Color: Dark Brown, White
- Shape: Block (pictured after snapped), button
- Melting Point: 40–45 °C
- Fat Content: 28 – 32%
- Moisture: max 1%
Advantages
- Ideal for enrobing & moulding, snack bars & cores, savory coatings (nuts, crisps)
- Vegetable‑fat–based for easy set‑up without tempering
- Stable shine and snap, even after storage
- Straightforward remelt & reuse options
Chocolate Chips
Crisp Snap • Bake‑Stable • Reliable Performance
- Varieties: Button and balls
- Fat Content: 28–32 %
- Melting Point: 40–45 °C
- Moisture: ≤ 1 %
Advantages
- Holds its shape under high‑heat baking for perfect cookies and muffins
- Smooth, controlled melt‑in‑mouth flavor release
- Uniform size and weight for consistent dosing and appearance
- Versatile use in granola bars, frozen desserts, and artisanal confections
Chocolate Sprinkles
Fun, Functional, and Fully Customizable
Why Sprinkles Matter
- Color Range: Standard chocolate tones & multicolor
- Flavor Profiles: Classic chocolate taste
Why Sprinkles Matter
- Instant product differentiation with vibrant visuals
- Uniform melt and mouthfeel, even under high heat
- Dust‑free formulations reduce line cleanup
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Bread Filling Powder
Fast‑Dispersion • Stable Emulsion • Clean Flavor (Cocoa‑vanilla, coconut, fruit blends)
Perfect For
- High‑speed depositor lines
- Consistent swirl and core applications in breads, buns, & pastries
- Ready‐mix formulas and on‑the‑fly recipes