Carlyle Cocoa was established in the year 2000 in the state of Delaware. When constructed, Carlyle’s plant was equipped with all new machinery. It remains state-of-art, but with time proven capability and capacity to produce natural, alkalized and black cocoa powders. Carlyle also has the expertise and ability to custom blend to match your current powder requirements. The entire plant was designed from scratch to be environmentally friendly, efficient in energy consumption, and is computerized to ensure a consistent quality product. The layout aids in ensuring cleanliness and quality. Our facility is located minutes off Interstate 95, ideally located for quickly moving product.
Today, Carlyle Cocoa is a wholly owned subsidiary of GCB Cocoa Singapore. GCB is one of the top cocoa bean grinders in the world, processing over 200,000 metric tons of cocoa beans per year into cocoa butter, cocoa press cake, cocoa powder, and chocolate liquor. Through the combined efforts of Carlyle and GCB, we are able to bring quality products to the market at competitive pricing backed up with exceptional customer service.
With continued consolidation within the Cocoa Industry, buyers are having fewer options in the market. Carlyle’s attention to detail and total customer focus makes us unique in the industry. This is why clients continue to turn to us for advice and assistance in meeting their cocoa needs. Our goal is to build lasting business relationships with our clients for mutual success.
Carlyle’s objective is not to be the largest cocoa powder manufacturer, but to be the best. Our aim is to provide only the finest products backed up with world class service. Contact us today to learn how we can assist in meeting your needs.
|Product||Natural Cocoa Powder 06650||Dutch Cocoa Powder 54021||Dutch Cocoa Powder 54049||Red Dutch Cocoa Powder 02010||Red Dutch Cocoa Powder 05506||Black Alkalized Cocoa Powder|
|Color||Reddish Brown||Red/ Brown||Dark Brown||Red/Brown||Red/Brown||Black/ Purple|
|pH||5.4 - 5.9||6.9-7.3||7.3 - 7.8||7.2 - 7.6||7.4 - 7.8||8.0 - 8.6|
|Fat Content||10 - 12% Cocoa Butter|
|Screen Analysis||99.5% Passing 200 Mesh Wet Method|