Hi, I recently switched to a new wholesale supplier. When I opened the 28# bag of cacao powder I noticed there are a lot of clumps or balls of powder. Is this a sign of too much mositure or some problem? Would you accept such a powder or send it back?

I have been having some problems with foaming while the chocolate is in the temperer, and this is a new problem. I am attaching photos to some the foam and the clumps in case they are related.

Thank you for any advice you share with me!