Featured Product
Ravelin Cocoa Powder — SJ-01 & Bellerose
Two distinct variants based on cocoa butter (fat) content, allowing manufacturers to select the most suitable option for their specific application.
SJ-01 LOW FAT
SJ-01 Low Fat (8–15% fat)
Designed for cost-efficiency, production stability and consistent large-scale manufacturing performance.
Functional Characteristics
- Medium cocoa color, lighter structure
- Good dispersion in dough and batter systems
- Stable for industrial baking applications
- Clean and balanced chocolate flavor
Functional Characteristics
- Cake & Sponge: 5–8% of batter weight
- Cookies & Dry Bakery: 4–7% of dough weight
- Brownies: 6–8% of batter weight
- Powdered Beverage Mix: 8–12% of premix
Ideal For
Industrial-scale bakery production • Cost-efficient product lines • Sponge cake / chiffon • Chocolate beverage premix • Competitive price points
BELLEROSE HIGH FAT
Bellerose High Fat (19–24% fat)
A premium cocoa powder designed to deliver darker color, richer flavor and a more moist texture in the final product.
Functional Characteristics
- Intense dark brown color
- Creamier mouthfeel, enhanced moisture retention
- Stronger body in sauces and fillings
- Bolder chocolate flavor profile
Functional Characteristics
- Moist / Fudge Cake: 6–10% of batter weight
- Premium Brownies: 8–12% of batter weight
- Chocolate Sauce & Filling: 10–15%
- Café-Style Hot Chocolate: 10–15%
Ideal For
Premium bakery products • Fudge cakes & rich brownies • Chocolate sauces & fillings • HoReCa and café applications • High-end positioning
Full Range
Complete Bakery & Confectionery Portfolio
Cocoa & Chocolate
- Ravelin Cocoa Powder (SJ-01)
- Bellerose High Fat Cocoa
- Couverture Chocolate
- Chocolate Compounds
- Fillings & Spreads
- Premium Coatings
Dough & Texture
- Dough Improvers
- Emulsifiers (Lecithin, PGPR)
- Mono & Diglycerides (E471)
- DATEM, SSL
- Modified Starches
- Vital Wheat Gluten
Functional Sweeteners
- Erythritol, Stevia, Sucralose
- Maltitol, Isomalt
- Sorbitol, Fructose
- Liquid Glucose, Dextrose
- Maltodextrin
- Compound Sweeteners
Stabilizers & Gums
- Xanthan Gum, Guar Gum
- Pectin (Apple & Citrus)
- Gelatin
- Carrageenan, Agar
- CMC, Konjac Gum
Preservatives & Acidulants
- Calcium Propionate
- Sodium Propionate
- Potassium Sorbate
- Citric Acid, Malic Acid
- Sodium Bicarbonate
- Ammonium Bicarbonate
Functional Additives
- Vital Wheat Gluten
- Oat Beta Glucan
- Yeast Beta Glucan
- Soy Fiber
- L-Cysteine Hydrochloride
- Ethyl Maltol, Vanillin
Applications
Across Every Bakery & Confectionery Sub-Sector
Storage: 22–26°C, low humidity (<65%), sealed packaging. Packaging: 25 kg bags. Tip: Sift before use and blend with dry ingredients first for even distribution.
Bread
Industrial bread, artisan, flatbreads.
Cakes & Sponges
Cakes, sponges, fudge cakes, brownies.
Cookies & Biscuits
Dry biscuits, cookies, wafers, crackers.
Confectionery
Chocolate, candies, gummies, marshmallows, jellies.