A package of milk cocoa powder contains "20% cocoa powder, sugar, emulsifier (soya lecithin), flavouring (vanillin)". I have tried to make cocoa milk drinks to cold milk but the cocoa stuck to the top and the sugar goes to the bottom. With the ready-milk-powder, things go more to the milk more stabily. What is the trick with the manufacturers? Can I do it myself? I have noticed that the ready-cocoa powder contains much smaller sugar particles to my sugar, apparently they use some sort of special sugar, what is that and how can I get such sugar of such fine size?
For me, the price of cocoa is 12 EUR per kg. I do not like the ready made powders (although their kg price is about 5EUR per kg but 20% cocoa content), I like more cocoa. I have heated the drinks and the cocoa and sugar does not stick so much to the top and bottom but my home-made drinks are strikingly different to the manufactured. What is the emulsifier and where can I get it? Is it the trick how the cocoa/sugar -mixture forms more uniformly in the drink?