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Technical Knowledge Center

Practical, no-fluff guides from our technical team for manufacturers — how to choose, substitute and dose the ingredients you buy. No company news, just formulation help.

Cocoa products · Technical Knowledge Center

How to choose a cocoa butter substitute (CBS) for your product

Choose a CBS by application: lauric CBS suits coatings, fillings and bars where you want fast set and gloss without tempering. Match the fat to your process temperature, required snap, and cost target — and confirm it is compatible with any cocoa butter already in the recipe.

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Dairy ingredients

SMP vs FCMP: choosing the right milk powder for your recipe

Use skimmed milk powder (SMP) when you want milk solids and protein without added fat — ideal for recombined dairy, lean bakery and beverages. Use full cream milk powder (FCMP) when you need dairy richness, color and flavor, as in milk chocolate and indulgent bakery. The two are not 1:1 interchangeable because of the fat difference.

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Cocoa products

Cocoa powder color and pH: matching natural, alkalized and black

Cocoa powder color is controlled mainly by alkalization (Dutching), which raises pH. Natural cocoa is acidic (pH ~5.3–5.8) and light brown; medium and dark alkalized powders run pH ~6.8–7.5; black cocoa is heavily Dutched (pH ~8+) for deep color with mild flavor. Choose by the color, flavor intensity and pH your recipe and leavening system need.

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