Cocoa Powder 22/24% MIO: the intense heart of pastry and gelato
Cocoa Powder 22/24% MIO is an alkalized cocoa with a high cocoa butter content (22/24%), designed for pastry and gelato professionals seeking deep colour, rounded aroma and perfect solubility. 1 kg bag, 10 kg carton, manufactured by Innovaction S.r.l. and distributed in Switzerland by LAPA.
What is 22/24% cocoa powder
The 22/24 figure indicates the residual cocoa butter content in the powder, between 22% and 24%: a "high-fat" cocoa, richer and smoother than low-fat cocoas (10/12%). This fat content ensures a darker colour rendering, a full flavour and better dispersion in liquids and fat-based masses. The product is alkalized (Dutch process): a treatment that reduces the natural acidity of the bean, softens astringent notes and intensifies the colour towards deep browns, ideal for professional uses where uniformity and intensity are decisive.
The MIO brand (Innovaction)
MIO is the food service line produced by Innovaction S.r.l., dedicated to professional ingredients for pastry, gelato, bakery and catering labs. The MIO range focuses on selected raw materials, batch-to-batch quality consistency and formats designed for daily use in the lab.
Features
- Alkalized cocoa powder (Dutch process)
- Cocoa butter content 22/24%
- Intense brown colour and rounded aroma
- Excellent solubility and dispersion
- Resealable 1 kg bag
- MIO brand — Innovaction S.r.l.
Technical specifications
- Product: alkalized cocoa powder
- Cocoa butter content: 22/24%
- Brand: MIO
- Manufacturer: Innovaction S.r.l.
- Bag format: 1 kg
- Carton: 10 kg (10 bags)
- Customs code (HS): 1805.00
Uses in pastry and gelato
- Chocolate gelato: gives dark colour and intense flavour to the mixes, dissolving evenly without lumps thanks to the high fat content.
- Cakes and baked batters: ideal for cocoa sponge, brownies and cakes, delivering dark crumb and lasting aroma.
- Cookies and shortcrust: enriches shortcrust and biscuits with uniform colour and a bold chocolate note.
- Dusting and decoration: perfect for finishing tiramisù, truffles, mousses and spoon desserts, with an elegant colour rendering.
- Creams and fillings: integrates pastry creams, ganaches, mousses and fillings with body and depth of flavour.
Storage
Store in a cool, dry place, away from light, heat and strong odours. Reseal the bag carefully after opening to preserve aroma and freshness. Avoid humidity, which can compromise the powder's solubility.
LAPA Switzerland logistics
LAPA distributes Cocoa Powder 22/24% MIO to food service professionals in Switzerland, with deliveries to the main areas of Zurich, Geneva, Lugano and Basel via dedicated couriers. We supply pastry shops, gelaterias and bars that require consistent, reliable professional ingredients, with 10 kg cartons optimised for the lab.
Who it's for
Designed for pastry chefs, gelato makers, bakers and bars who work with chocolate every day and need an alkalized, high-fat cocoa with intense colour and consistent performance.
