Specialty powders
Bensquick powders

The instant solution…

Untreated cocoa powder will not disperse properly when it is added to cold water or milk because of the cocoa butter (fat content) present in it. But you can cleverly bypass that natural poor dispersibility thanks to our range of Bensquick cocoa powders.

Bensdorp Bensquick cocoa powders: Bensquick Premium applications (image)

Bensquick Premium (DP lecithinated)

Excellent dispersibility
Ideal for cold chocolate drinks, dairy desserts and bakery mixes

By blending our cocoa powders with lecithin (a natural emulsifying agent) we have reduced their viscosity and significantly improved their dispersibility properties, rendering them perfect for cold chocolate drinks, dairy desserts and bakery mixes. And thanks to their availability in several flavor and color varieties, the instant possibilities are almost endless.

Technical Sheet

Taste

Bensdorp Bensquick cocoa powders: Bensquick Premium (taste spider graph)

Mild chocolate flavor

Color

Dry
Wet

pH

6.8 – 7.2

Cocoa Butter

12 – 14% 

Fineness

99.8% (± 0.2%)

Extra

Enriched with non-GMO soy lecithin.

Product Applications

Drinks

Ready-to-drink cocoa

Bensdorp cocoa powder applications: ready-to-drink cocoa
Desserts

Puddings

Bensdorp cocoa powder applications: puddings
Bakery

Cakes, madeleines, muffins, cupcakes

Bensdorp cocoa powder applications: cakes, madeleines, muffins and cupcakes