Doree Nature: The Future of Clean Ingredients
Doree Nature is an emerging brand dedicated to sourcing and supplying premium organic and natural ingredients. Our vision is to become the trusted name on every kitchen shelf, providing the fundamental building blocks for healthy, delicious cooking and baking.
We believe that nature offers the purest and most potent ingredients. By maintaining rigorous quality standards and ethical sourcing practices, we ensure our products deliver maximum flavor and nutritional value.
Our Commitment: To seamlessly bridge the gap between high-quality natural ingredients and the home kitchens, specialty retailers, and modern food service looking to elevate their offerings with integrity and purity.
Our Debut Product: Cocoa Powder from indonesia, The Hidden Gem of the Cocoa World
Our flagship Cocoa Powder is the first step in this journey, setting the standard for the entire Doree Nature line: a reliable, pure, and responsibly sourced ingredient that guarantees excellence from the factory floor to the final bake.
At Doree Nature, we bring you the rich, bold flavors of the Indonesian archipelago. While the world focuses on West Africa, Indonesia remains the "sleeping giant" of the cocoa industry—offering distinct flavor profiles, sustainable farming practices, and reliable supply chains.
Our cocoa powder isn't just an ingredient; it is the result of volcanic soil, tropical climate, and expert processing.
Low Heavy Metals: Unlike cocoa from Latin America, Indonesian cocoa generally has naturally lower levels of cadmium, making it safer for strict international markets.
Unique Fat Profile: Our standard 10–12% fat content provides the perfect balance of richness and cost-effectiveness for industrial and bakery use.
Sustainability: Sourced from smallholder farmers, ensuring community support and ethical traceability.
If you are asking Why Indonesian Cocoa?
Welcome to the ultimate guide to the two main types of cocoa powder! Whether you're whipping up a batch of rich brownies or a delicate chocolate cake, knowing the difference between Natural and Alkalized (Dutch-Process) cocoa powder is the secret to a perfect treat.
What's the Big Difference? It's All About pH!
All cocoa powder starts from cocoa beans. The key difference lies in how it's processed. The processing affects the acidity (pH level), which changes the taste, color, and how the cocoa powder reacts with leavening agents like baking soda and baking powder.
Natural Cocoa Powder (Non-Alkalized)
The purest expression of the cocoa bean.
The Process: Beans are roasted and pulverized into powder without any chemical processing.
Profile: Lighter brown color with a higher acidity.
Flavor: Complex, fruity, and citrusy notes with a sharp chocolate intensity.
Best Application: Recipes that use Baking Soda. Because natural cocoa is acidic, it reacts with baking soda to create lift (leavening).
Ideal For: Brownies, fruit-based chocolate desserts, and smoothies.
Alkalized Cocoa Powder (Dutch Process)
The crowd-pleaser for richness and color.
The Process: The beans are washed with a potassium carbonate solution to neutralize their natural acidity.
Profile: darker, reddish-brown to deep black color.
Flavor: Milder, earthier, and "fudgier." It tastes like the classic chocolate flavor most consumers are used to (e.g., Oreos).
Best Application: Recipes that use Baking Powder (or no leavening). It is more soluble in liquids than natural cocoa.
Ideal For: Ice cream, hot chocolate drinks, biscuits, and dairy products.
COCOA POWDER UNLOCKED: FINDING YOUR CHOCOLATE MATCH
Frequently Asked Questions
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We source locally within Indonesia. Because we do not rely on trans-continental shipping from Africa for our raw materials, our supply chain is shorter and less prone to the massive delays currently affecting the global trade.
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Yes. In fact, many manufacturers are blending or switching to Indonesian cocoa to mitigate costs. While West African cocoa is known for "traditional" chocolate notes, Indonesian cocoa offers a slightly lighter, fruitier profile in its natural state, and a robust, dark color when alkalized. It is an excellent, cost-effective replacement or blending partner.
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24 months (2 years) from the date of manufacture when stored in cool, dry conditions (relative humidity < 60%).
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Stability and Diversification.
Relying 100% on West African cocoa exposes your supply chain to the same logistical bottlenecks affecting the rest of the world. Indonesia offers a "hedge" against these disruptions.
Our domestic supply chain is shorter. We source directly from Sulawesi and Sumatra, meaning we are insulated from the Atlantic shipping delays currently affecting African exports.
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Yes absolutely! we do support you if you want to order with your own brand.
