Ambrosia 10-12% Natural Low Fat Cocoa Powder, 5 Pounds, 6 Per Case

The Ambrosia 10/12 Natural Low Fat Cocoa Powder opens up endless possibilities in the world of powder-based baking. Versatile across a plethora of baking applications, this low-fat cocoa powder can be used to make all kinds of confectionery, biscuits, ice creams and cereals.

Uses

Confectionery production: Use as the primary cocoa component in truffles, chocolate coatings, fudge, and candy centers where a lower fat profile keeps sugar work stable.
Biscuit and cookie baking: Blend into doughs for chocolate sandwich cookies, cocoa biscuits, brownies, and wafer shells for consistent color and flavor.
Ice cream and frozen desserts: Incorporate into ice cream bases, gelato, frozen mousse, and sherbet for smooth chocolate flavor that disperses evenly during churning.
Cereal and snack coating: Dust or blend into cereal clusters, granola bars, and snack mixes to add cocoa flavor without increasing fat content.
Beverage and mix-in applications: Stir into hot cocoa mixes, protein powders, and dry beverage blends where a natural cocoa taste is required.

Who Would Benefit

• Commercial bakeries producing chocolate biscuits, cookies, and brownies in volume
• Confectionery manufacturers needing a reliable low-fat cocoa for candy and truffle production
• Ice cream and frozen dessert makers seeking even cocoa dispersion in churned bases
• Cereal and snack producers coating or flavoring granola, clusters, and bar products
• Food service operations and institutional kitchens stocking a versatile baking cocoa for daily use

Product Highlights

• 10-12% cocoa butter content for a balanced, natural cocoa flavor with lower fat
• Natural-process powder suitable for a broad range of baking and confectionery applications
• Ready-to-use format; no additional processing required before incorporation
• 5 lb (2.26 kg) per pack, 6 packs per case, 30 lb total per case
• Consistent particle size for even dispersion in batters, doughs, and frozen bases

Common Applications

In confectionery work, this low-fat cocoa is frequently chosen for enrobing, shell molding, and fudge production where excess cocoa butter would soften the final set. Bakers rely on it for chocolate cake layers, devil’s food batter, cocoa biscuit doughs, and brownie bases that need rich color without greasiness. Ice cream producers value the fine grind for smooth incorporation into cold mix bases; the lower butter content prevents fat bloom and texture defects during freezing. Cereal and snack manufacturers use it as a dry dusting or mix-in component for clusters, puffs, and coated bars.

Preparation & Use

Sift before measuring to break up any compacted powder and ensure accurate portioning. For batter and dough incorporation, whisk or blend the cocoa with dry ingredients before adding liquids to prevent clumping. In frozen dessert bases, dissolve the powder into a warm portion of the mix first, then combine with the remaining base before churning. Store sealed in a cool, dry area away from direct sunlight to preserve flavor and prevent moisture absorption. Each 5-pound pack is resealable for shelf stability between production runs.