As one of the world's largest manufacturers of cocoa powder, Schokinag recognized the need for a gourmet cocoa that could be used for high-end baking and pastry creation. We take some of our finest cocoa beans, carefully roast them and mill the liquor, then press out some of the cocoa butter, leaving just the right amount to give the richness needed for fine baking. Available in Standard, High Fat and Very Low Fat versions.

• Standard Cocoa Powders
• High Fat Cocoa Powders
• Very Low Fat Cocoa Powders (Special Orders)

With experience of processing cocoa beans since 1923, Schokinag has developed the finest cocoa powder available. Our own dutching techniques and special in-house developments guarantee consistent high quality. We offer a wide range of our product mix that is characteristic of a rich, pure and delicious cocoa flavor. The intense color of our cocoa insures superior yield and economic usage. Schokinag provides the cocoa powder required for most applications. But for those special needs, we are capable of producing custom-made products as well. Schokinag is your reliable partner for product and market information.

• Cocoa Powder 10/12 S7 Dutch Process
• Cocoa Powder 10/12 SN Natural Process
• Cocoa Powder 10/12 S7-5 Dutch Process
• Cocoa Powder 10/12 SR-7 Dutch Process (Red)

Storage Conditions	At temperatures below 20 °C and at a relative humidity of below 60% in odor free atmosphere.
Shelf Life	At storage conditions mentioned above: Min. of 24 months.
Packed	In 50 lb. bags
Article #	Cocoa Powder 10/12 S7 Dutch Process	3201030950
Characteristics	Appearance	Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	10/12% (O.I.C.C. page 8a)*
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	7.0 ± 0.2 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Article #	Cocoa Powder 10/12 SN Natural Process	3101030950
Characteristics	Appearance	Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	10/12% (O.I.C.C. page 8a)*
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	5.8 ± 0.4 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Article #	Cocoa Powder 10/12 S7-5 Dutch Process	3251020950
Characteristics	Appearance	Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	10/12% (O.I.C.C. page 8a)*
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	7.5 ± 0.4 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Article #	Cocoa Powder 10/12 SR-7 Dutch Process (Red)	3301020950
Characteristics	Appearance	Reddish-Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	10/12% (O.I.C.C. page 8a)*
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	7.7 ± 0.3 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Back to top

With experience of processing cocoa beans since 1923, Schokinag has developed the finest cocoa powder available. Our own dutching techniques and special in-house developments guarantee consistent high quality. We offer a wide range of our product mix that is characteristic of a rich, pure and delicious cocoa flavor. The intense color of our cocoa insures superior yield and economic usage. Schokinag provides the cocoa powder required for most applications. But for those special needs, we are capable of producing custom-made products as well. Schokinag is your reliable partner for product and market information.

• Cocoa Powder 20/22 S7 Dutch Process
• Red Cocoa Powder 20/22 SR-7 Dutch Process (Red)

Storage Conditions	At temperatures below 20 °C and at a relative humidity of below 60% in odor free atmosphere.
Shelf Life	At storage conditions mentioned above: Min. of 24 months.
Packed	In 50 lb. bags
Article #	Cocoa Powder 20/22 S7 Dutch Process	3202030950
Characteristics	Appearance	Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	20/22% (O.I.C.C. page 8a)*
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	7.0 ± 0.2 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Article #	Cocoa Powder 20/22 SR-7 Dutch Process (Red)	3302020950
Characteristics	Appearance	Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	20/22% (O.I.C.C. page 8a)*
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	7.7 ± 0.4 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Back to top

Schokinag is an industry leader in the production of high quality low fat cocoa powders. Using Super-critical gas extraction technology we remove cocoa butter to 0.5% without any loss in flavor or color. This sophisticated technique, developed in Germany, employs precise control of temperature and pressure with CO2 molecules acting as the solvent. In their super-critical liquid state, these molecules remove only the fat and not the more than 200 important additional components of cocoa powder. Less expensive methods use chemical solvent which alter flavor and color and have residues.

The super-critical process is a separate and additional step taken during cocoa production. The price of these very low fat powders is therefore significantly higher. However, Schokinag's position within this high tech industry allows them to offer prices which are often the most efficient.

Because most of the flavor of cocoa is contained in the fiber portion, very low fat cocoa is more concentrated in flavor and usage can be reduced by about 10% to achieve the same flavor intensity. Color of finished products is more complex and the use of additional low fat ingredients must be carefully adjusted by manufacturers.

The VLFR has the strongest flavor and darkest color in finished products and is therefore the most widely used. The VLF-S7 is slightly lighter in color and smoother in taste. The VLFN is used primarily where labeling declarations are a concern.

• Very Low Fat Cocoa Powder VLFR (Red)
• Very Low Fat Cocoa Powder VLF-S7 Dutched Process
• Very Low Fat Cocoa Powder VLFN Natural Process

Storage Conditions	At temperatures below 20 °C and at a relative humidity of below 60% in odor free atmosphere.
Shelf Life	At storage conditions mentioned above: Min. of 24 months.
Packed	In 50 lb. bags (Special Orders Only)
Article #	Very Low Fat Cocoa Powder VLFR (Red)	5301030950
Characteristics	Appearance	Reddish-Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	Max. 0.5%
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	7.6 ± 0.2 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Article #	Very Low Fat Cocoa Powder VLF-S7 Dutch Process	5302020950
Characteristics	Appearance	Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	Max. 0.5%
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	7.0 ± 0.2 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Article #	Very Low Fat Cocoa Powder VLFN Natural Process	5303030950
Characteristics	Appearance	Brown, Free-Flowing, Fine Powder, Free of Foreign Flavor and Odor
	Fat Content	Max. 0.5%
	Water Content	Max. 5.0% (O.I.C.C. page 3)*
	pH Value	5.8 ± 0.2 (O.I.C.C. page 9)*
	Cocoa Shell Content	Max. 1.75% (1)
	Fineness, Wet 0.075 mm (200 mesh)	Min. 99.5% (O.I.C.C. page 13)*
Back to top

If you need additional information regarding Schokinag's Industry products,
click here to request information.