Mildly alkalized, UMBRA enriches recipes with intense dark colouring without stepping on the limits of food additives. Containing less than 7% added alkalising agent, UMBRA is ideal for CLEAN LABEL products.
Delivering less bitterness and alkalinity than a regular dark-alkalised cocoa powder, UMBRA brings less off-flavours in common confectionery and bakery applications.
With less acidity than a natural cocoa powder, UMBRA is a good fit for neutral pH applications, where protein stability is of concern making it suitable for selected dairy and plant-based milk products like puddings and beverages among others.
As a fully defatted, mildly alkalized cocoa power, UMBRA has enhanced solubility in water-based products. Use UMBRA in ready-to-drink beverages to avoid adding lecithinated powders or in mirror-glaze preparations to prevent phase separation. But also macarons, marshmallow, and meringues where fat interrupts protein foam structures.
UMBRA is ….Black Magic!