COCOA POWDER

Cocoa powder is the resulting cocoa solids from “grinding cocoa cake”. It is available in different fat levels ( low fat 10-12% fat and high fat 20-22% or 22-24% fat ) and can be natural or alkalized. The degree of alkalization influences the color and flavour of cocoa powder while the degree of roasting has the objective of further developing flavour. The most significant attribute of cocoa powder is the varieties of colour and flavour profile. It is widely used in just about any food system like in ice cream, frozen desserts, bakery, cereal products, compound chocolate and dairy products. Natural cocoa powder is a light yellowish-brown cocoa powder with acidic, mild cocoa and hint of fruity notes Light brown alkalized cocoa powder comes with mild cocoa and balanced profile. The reddish brown alkalized cocoa powder comes with well-balanced chocolate flavour while the dark brown alkalized cocoa powder with full-bodied cocoa flavour. Dark red alkalized cocoa powder comes with intense cocoa taste and black cocoa powder with strong bitter cocoa flavor and alkaline undertone widely used in black cookies.