Cocoa powder
Natural and Alkalized Cocoa Powder
Natural cocoa powder have a more acidic taste and lighter color compared to alkalized cocoa products. Alkalized cocoa powders undergo an additional process where they are treated with an alkaline solution to neutralize their acidity. This results in a darker color and a milder flavor.
Natural Cocoa Powder
Natural 10-12% fat content.
Cocoa powder is the dry solid remains of the fermented, dried, and roasted cacao beans. The beans are cracked into nibs, which are then ground into a paste. Once processors extract the butter they’re left with the crumbly solids, which are then ground into a fine powder. Natural cocoa powder has a light-brown colour and pH of 5.3-5.8.
Alkalized cocoa powder
10-12% or 20-22% fat content.
Available in 25 kg kraft paper bags.
Alkalized cocoa powder, or Dutched, has a higher pH level due to an alkali solution being added to the beans, nibs or powder. This reduces the acidity and darkens the colour, ranging from a deep reddish brown to nearly black. The level of acidity and colour will vary depending on the level of alkalization.
