Product Description
Alkalization of cocoa powder makes the chocolate flavour in the end product more distinct and enhanced as the acidity is neutralised. Alkalized cocoa powder is an unsweetened chocolate product that adds deep chocolate flavor to desserts and beverages, giving it the iconic brown powder, suitable for various products.
Enhanced Processing for Balanced FlavorOur cocoa powder undergoes the Dutch alkalization process, which neutralizes its natural acidity. This treatment not only results in a smoother, milder chocolate taste but also deepens the color, making it ideal for recipes where both taste and appearance matter. The balanced pH and low bitterness make it suitable for a wide range of culinary applications.
High Quality and Food Safety AssuredSafety is paramount; our cocoa powder meets stringent microbiological and heavy metal standards. It's free from Salmonella, E. coli, common allergens, and gluten, making it suitable for most dietary requirements. Each batch is packed in food-grade, poly-lined kraft paper bags to maintain freshness and comply with international food safety regulations.
Versatile Application Across Food IndustriesThanks to its fine particle size (200 mesh), excellent dispersibility, and mild chocolate flavor, this cocoa powder is extensively used in bakery items, confectionery, desserts, beverages, and ice creams. Its high purity and absence of added preservatives ensure that it integrates seamlessly with diverse food systems for color and taste enhancement.
FAQ's of Cocoa Powder (Alkalized Dutch):
Q: How is Dutch-processed cocoa powder different from natural cocoa powder?
A: Dutch-processed cocoa powder is treated with an alkali solution, neutralizing its natural acidity. This process results in a cocoa powder that is darker, less bitter, and has a milder taste compared to natural cocoa powder, making it preferable for recipes requiring smoothness and rich color.
Q: What are the advantages of using alkalized cocoa powder in baking and desserts?
A: Alkalized (Dutch) cocoa powder disperses easily in water, delivers a rich dark brown color, and imparts a mild, less acidic chocolate flavor. These properties enhance both the appearance and taste of baked goods, confections, ice creams, and beverages, making it a popular choice for professional and home use.
Q: Where should I store cocoa powder to maintain its quality and shelf life?
A: Store the cocoa powder in a cool, dry place, protected from direct sunlight and moisture. Proper storage in airtight, food-grade packaging ensures freshness and maintains its quality for up to 24 months from the date of packaging.
Q: What is the typical fat and caffeine content of this cocoa powder?
A: Our alkalized cocoa powder contains 10-12% fat and has a low caffeine content of approximately 0.1-0.5%. This composition provides a lighter fat profile and makes it suitable for those seeking reduced caffeine intake.
Q: Is your cocoa powder suitable for people with allergies or gluten intolerance?
A: Yes, the product is allergen-free and gluten-free, ensuring it meets the needs of individuals with food allergies or sensitivities. It contains no added preservatives and is tested to meet stringent food safety standards.
Q: How is the cocoa powder packaged for export and wholesale distribution?
A: The cocoa powder is carefully packed in food-grade, poly-lined kraft paper bags, each containing 25 kg net. This packaging protects the cocoa from contamination and moisture, making it suitable for long-distance transport and extended storage.
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