JB800 dark brown alkalized cocoa powder from Indonesia in 250g repack pack for baking and chocolates

25kg bulk JB800 dark brown cocoa powder Indonesia – professional grade for bakeries and chocolate making

Premium Indonesian JB800 cocoa powder 1kg alkalized Dutch process for cakes, donuts and ice cream

Strong cocoa flavor dark brown alkalized JB800 cocoa powder Indonesia for desserts and beverages

Gallery
Description

Description

JB800 Dark Brown Cocoa Powder – Alkalized (Dutch-Process), Made in Indonesia

Unlock deep chocolate color and a smooth, balanced flavor with JB800 Dark Brown Cocoa Powder, professionally alkalized to pH 7.2–7.6 for consistent performance in baking and confectionery. Sourced and processed in Indonesia, a leading cocoa-processing origin, JB800 delivers a strong cocoa punch with reduced bitterness and excellent dispersibility.

Ideal For: chocolate bars, cakes & cupcakes, donuts, brownies, cookies, ice cream/gelato, hot chocolate, and even artisan breads/baguettes for a gourmet cocoa tone.

Why JB800 (Indonesia)?

Alkalized / Dutch-process for mellow acidity & intense dark brown color
Full, strong cocoa flavor that holds in baking and frozen desserts
Consistent specs for professional kitchens & commercial lines
Three pack sizes: 250g & 1kg repacked + 25kg standard factory bag

📦 Pack Sizes

250g (Repacked) – trials, home bakers
1kg (Repacked) – bakeries & cafés
25kg Standard Pack – bulk/industrial

🔑 Specifications

Product: JB800 Dark Brown Cocoa Powder (Alkalized)
Origin: Indonesia
Fat Content: 10–12% (Standard) | 20–24% (High Fat)
pH (spec): 7.2–7.6
Color: Dark brown
Flavor: Strong cocoa, smooth, low bitterness
Recommended Applications: ice cream, chocolate bars, cupcakes, donuts, baguettes, cookies, brownies, hot cocoa
Packaging: 250g repack, 1kg repack, 25kg standard bag (also listed as 50-lb where applicable)

JB800 • Alkalized • Indonesia

FAQs – JB800 Dark Brown Alkalized Cocoa Powder (Made in Indonesia)

What is alkalized (Dutch-process) cocoa powder and how is JB800 different?

Alkalized (Dutch-process) cocoa is treated to reduce acidity, giving smoother flavor and a deeper dark brown color. JB800 is alkalized to a pH of 7.2–7.6, delivering strong cocoa flavor, excellent dispersibility, and consistent color—ideal for baking, chocolates, and ice cream.

Is JB800 natural or alkalized? What’s the pH?

JB800 is alkalized (Dutch-process) with a specification pH of 7.2–7.6, for mellow bitterness and rich dark hue.

What is the fat content—standard vs. high fat?

JB800 is available in two fat levels:

Standard Fat

10–12% (great all-rounder for baking & beverages)

High Fat

20–24% (richer mouthfeel; ideal for premium chocolates, gelato, ganache)

Where is this cocoa powder made?

JB800 Dark Brown Cocoa Powder is made in Indonesia, a renowned cocoa-processing origin known for consistency and quality.

Which pack sizes are available? Is repackaging safe?

Available in 250g (repacked), 1kg (repacked), and 25kg standard factory pack. Repacked sizes are handled hygienically and sealed for freshness.

What can I make with JB800? (Use cases)

Perfect for chocolate bars, cakes & cupcakes, donuts, ice cream & gelato, cookies, brownies, hot chocolate, and artisan breads/baguettes.

How much cocoa should I use in baking or ice cream?

Typical starting points (adjust to taste/recipe):

Cakes/Brownies: 8–12% of flour weight
Cookies: 6–10% of flour weight
Ice Cream/Gelato: 6–10% of total mix; try the 20–24% fat variant for extra richness
Hot Cocoa: 12–18 g per 200 ml milk/water

Do I need baking soda or baking powder with alkalized cocoa?

Alkalized cocoa is neutral. If a recipe relied on natural cocoa’s acidity for baking soda, switch to baking powder or adjust leavening.

Is JB800 vegan, vegetarian, and gluten-free?

Pure cocoa powder is naturally vegan and vegetarian and does not contain gluten. Always check your full recipe and facility practices.

How should I store JB800 cocoa powder? What is the shelf life?

Store in a cool, dry place away from sunlight and strong odors. Reseal after each use. Typical shelf life is 12–24 months from manufacturing (refer to pack MFD/EXP).

Why does alkalized cocoa taste smoother and appear darker?

Dutch-processing reduces acidity and softens bitterness, enhancing the **deep dark brown** color—great for premium bakes and confectionery.

Does JB800 mix well for beverages and ganache?

Yes. For beverages, whisk into a small amount of hot liquid to make a paste before diluting. For ganache, the high-fat (20–24%) variant improves body and mouthfeel.

Can I buy JB800 online in India?

Yes—order authentic JB800 Dark Brown Alkalized Cocoa Powder (Indonesia) in 250g, 1kg, and 25kg packs at thebakingtools.com.

JB800 • Alkalized

Key Facts – Dark Brown Cocoa Powder (Made in Indonesia)

Origin

Indonesia

Renowned cocoa-processing origin

pH (Spec)

7.2 – 7.6

Dutch-process for smooth flavor & deep color

Fat Content

10–12% / 20–24%

Standard / High-fat variants

Color & Flavor

Dark Brown • Strong

Full cocoa taste, low bitterness

Packs: 250g (Repacked) Packs: 1kg (Repacked) Packs: 25kg Standard Uses: Cakes, Donuts, Cookies Uses: Chocolate Bars Uses: Ice Cream & Gelato Uses: Breads/Baguettes

Dark Brown JB800 Cocoa Powder | Alkalized Cocoa | 10-12% Fat | For Cakes, Chocolates & Desserts (NO COD)

₹400.00

Shipping calculated at checkout

Please refer to our Shipping Policy for estimated delivery times across India to know when your package will arrive.

Product variants

Select size

250gms (Repacked) 250gms (Repacked)
1kg (Repacked) 1kg (Repacked)
25kg (Standard Bag) 25kg (Standard Bag)

Quantity