K.L. Kris Food Industries Sdn Bhd

Cocoa powder is the cocoa beans (seeds) taken from the pods (fruits) of the cacao tree, and the cocoa beans fragments (commonly known as cocoa cake) obtained by fermentation, crushing, peeling and other processes, which are defatted and crushed from the cocoa cake The powder is cocoa powder.

We produce Natural Cocoa Powder ph range in between 5.7 +/- 0.3. The Natural Cocoa Powder is in light brown in colour. Natural cocoa is just that natural powder from roasted cocoa beans. It’s acidic and bitter, with a very strong and concentrated chocolate flavor.

Cocoa powder is the cocoa beans (seeds) taken from the pods (fruits) of the cacao tree, and the cocoa beans fragments (commonly known as cocoa cake) obtained by fermentation, crushing, peeling and other processes, which are defatted and crushed from the cocoa cake The powder is cocoa powder.

Alkalized cocoa is cocoa that's treated with an alkali solution, like potassium carbonate. This reduces the acidity and darkens the color of the cocoa powder.

Our Alkalised Cocoa Powder (KR 30) is in the pH range of 7.0+/-0.3 , reddish brown in colour.

Cocoa powder is the cocoa beans (seeds) taken from the pods (fruits) of the cacao tree, and the cocoa beans fragments (commonly known as cocoa cake) obtained by fermentation, crushing, peeling and other processes, which are defatted and crushed from the cocoa cake The powder is cocoa powder.

Alkalized cocoa is cocoa that's treated with an alkali solution, like potassium carbonate. This reduces the acidity and darkens the color of the cocoa powder.

Our Alkalised Cocoa Powder (KD 30) is in the pH range of 7.0+/-0.3 , brown in colour.

Cocoa powder is the cocoa beans (seeds) taken from the pods (fruits) of the cacao tree, and the cocoa beans fragments (commonly known as cocoa cake) obtained by fermentation, crushing, peeling and other processes, which are defatted and crushed from the cocoa cake The powder is cocoa powder.

Alkalized cocoa is cocoa that's treated with an alkali solution, like potassium carbonate. This reduces the acidity and darkens the color of the cocoa powder.

Our Alkalised Cocoa Powder (KD60) is in the pH range of 7.5+/-0.3 , dark brown in colour.

Cocoa powder is the cocoa beans (seeds) taken from the pods (fruits) of the cacao tree, and the cocoa beans fragments (commonly known as cocoa cake) obtained by fermentation, crushing, peeling and other processes, which are defatted and crushed from the cocoa cake The powder is cocoa powder.

Alkalized cocoa is cocoa that's treated with an alkali solution, like potassium carbonate. This reduces the acidity and darkens the color of the cocoa powder.

Our Alkalised Cocoa Powder (KR 60) is in the pH range of 8.0+/-0.3 , Dark Reddish in colour.

Cocoa powder is the cocoa beans (seeds) taken from the pods (fruits) of the cacao tree, and the cocoa beans fragments (commonly known as cocoa cake) obtained by fermentation, crushing, peeling and other processes, which are defatted and crushed from the cocoa cake The powder is cocoa powder.

Alkalized cocoa is cocoa that's treated with an alkali solution, like potassium carbonate. This reduces the acidity and darkens the color of the cocoa powder.

Our Alkalised Cocoa Powder (KB 40) is in the pH range of 8.5+/-0.3, black in colour.

Cocoa Mass is 100% pure cocoa, made from roasted beans, and ground into a smooth and homogeneous liquor. This unsweetened soul of chocolate is great for tuning and intensifying the flavour of your chocolates.

It can be easily mixed with chocolate to achieve a more intense taste and colour or to create your signature chocolate recipe.

Cocoa mass also makes for a great ingredient for flavouring ice cream, ganaches, pralines or other ingredient bases to achieve a deeper, darker colour and more intense cocoa taste.

Our Natural Cocoa Mass (CMK 20) is ph range 5.0- 5.9.

Cocoa Mass is 100% pure cocoa, made from roasted beans, and ground into a smooth and homogeneous liquor. This unsweetened soul of chocolate is great for tuning and intensifying the flavour of your chocolates.

It can be easily mixed with chocolate to achieve a more intense taste and colour or to create your signature chocolate recipe.

Cocoa mass also makes for a great ingredient for flavouring ice cream, ganaches, pralines or other ingredient bases to achieve a deeper, darker colour and more intense cocoa taste.

Our Alkalised Cocoa Mass (CMK 60) is ph range 7.5 +/- 0.3.

Cocoa butter is a pale-yellow, edible fat extracted from the cocoa bean. It is used to make chocolate, as well as some ointments, toiletries, and pharmaceuticals.Cocoa butter has a cocoa flavor and aroma.

We produce 100% pure premium Natural Cocoa Butter.