Fullmoon Global

Fullmoon Global’s Alkalized Brown Cocoa Powder is a premium cocoa product treated via alkalization  to reduce acidity, deepen colour, and mellow the flavour. It delivers a warm brown tone, rich cocoa aroma, and a smoother, more balanced chocolate profile compared with natural cocoa. Ideal for applications where both flavour and visual appeal matter.
Applications
Baking & Pastry: Cakes, cookies, muffins, brownies where colour and mild chocolate flavour are desired without deep bitterness.
Beverages & Mixes: Hot cocoa, milkshakes, instant chocolate drink mixes; works well in drinks where dissolution and flavour balance are key.
Confectionery & Chocolate Products: Fillings, creams, frostings, coatings. It adds mellow chocolate character without harshness.
Dairy & Frozen Desserts: Ice creams, yogurts, dessert creams that benefit from gentle cocoa flavour and warm visuals.
Snack & Cereal Products: Cocoa‑flavoured bars, cereal mixes, coatings on snacks.
Usage & Handling Guidelines
Pre‑sift when mixing into dry ingredients to avoid lumps.
For liquids: prepare a paste/slurry with warm liquid before dilution to ensure smooth texture.
Adjust recipe leavening if you substitute this for natural cocoa powder: since alkalized cocoa is less acidic, it doesn’t activate baking soda like natural does. You may need more baking powder or alternative leavening.
Store in airtight containers, in a cool, dry place, protected from light and strong odours.
Packaging & Storage
Typical packaging: food‑grade multi‑layer kraft / laminated bags, inner lining, with bulk (e.g. 25 kg) and smaller formats as needed.
Labelling includes batch number, production / expiry date, specifications etc.
Storage: ideally 10‑25 °C, humidity below ~65%, avoid sunlight and strong smells.