Cocoa and coffee
Reire offers various types of cocoa powder, both natural and alkalized, with differences in color, taste, and fat content. The alkalization process reduces acidity and darkens the color, resulting in a smoother and more aromatic cocoa.
Dark brown alkalized cocoa powder 20-22%
Characterized by an intense brown color, it stands out due to its slightly bitter taste and not overly acidic flavor. Its use is particularly recommended for the preparation of ice creams and dairy-based desserts. pH: 8.0 + 0.2; average fat content: 20-22%.
"Black" alkalized cocoa powder
It has a particularly intense brown color, close to black. It is mainly used for the preparation of ice creams and desserts where a dark and deep tone is desired, reminiscent of dark chocolate. pH: 7.8 – 8.2; average fat content: 10-12%.
Natural cocoa powder
Light brown in color with orange hues, it has a pronounced acidity due to a pH close to 5.5-5.8. It is used in pastry preparations where the aim is to preserve the organoleptic characteristics of the original raw material. The fat content varies between 10% and 12%.
Red alkalized cocoa powder
Characterized by a dark red hue, a slightly bitter taste, and a balanced acidity, making it a highly versatile product for a wide range of applications. pH: 7.5 – 8.1. It is available in two variants depending on the residual fat content: 10-12% or 22-24%.
Instant soluble coffee
The product is a dark brown microgranular powder with amber highlights, obtained by concentrating roasted 100% Robusta coffee and subsequently spray-dried. It offers excellent wettability due to the physical characteristics of the powder.
Dark brown alkalized cocoa powder 20-22%
Characterized by an intense brown color, it stands out due to its slightly bitter taste and not overly acidic flavor. Its use is particularly recommended for the preparation of ice creams and dairy-based desserts. pH: 8.0 + 0.2; average fat content: 20-22%.
"Black" alkalized cocoa powder
It has a particularly intense brown color, close to black. It is mainly used for the preparation of ice creams and desserts where a dark and deep tone is desired, reminiscent of dark chocolate. pH: 7.8 – 8.2; average fat content: 10-12%.
Natural cocoa powder
Light brown in color with orange hues, it has a pronounced acidity due to a pH close to 5.5-5.8. It is used in pastry preparations where the aim is to preserve the organoleptic characteristics of the original raw material. The fat content varies between 10% and 12%.
Red alkalized cocoa powder
Characterized by a dark red hue, a slightly bitter taste, and a balanced acidity, making it a highly versatile product for a wide range of applications. pH: 7.5 – 8.1. It is available in two variants depending on the residual fat content: 10-12% or 22-24%.
Instant soluble coffee
The product is a dark brown microgranular powder with amber highlights, obtained by concentrating roasted 100% Robusta coffee and subsequently spray-dried. It offers excellent wettability due to the physical characteristics of the powder.
Would you like to purchase our products?
With a wide range of high-quality products and customized solutions, we are ready to meet all your culinary needs.
Buy Now
