Description

Alkalized cocoa powder 20-22% is made from roasted, crushed and defatted cocoa beans, which are then ground into a paste and hydraulically pressed. The resulting press cake is ground into a fine powder. The alkalization process can be carried out at the nib or paste stage, depending on the technology used.

The product is a fine, brown powder with a typical, intense cocoa aroma, free from foreign odours and flavours. It is characterised by stable physical and chemical parameters and a uniform colour, which makes it a popular raw material in the food industry.

Technical aspects

Alkalized cocoa powder is characterised by a uniform structure and a clean taste and aroma profile.

Parameter Value
Moisture content max. 4.5%
Fineness min. 99.8%
Husk content max. 1.75%
Ash content max. 14%
pH max. 8.8

Application

Alkalized cocoa powder is used in the food industry as an ingredient in chocolate, confectionery, bakery and dessert products. It gives products an intense cocoa flavour, a darker colour and the right texture.

Powdered alkalized cocoa is also used in the production of instant beverages, ice cream, creams, coatings and snacks, where it enhances the taste and visual qualities of the products.

 

Storage

Alkalized cocoa should be stored in a cool, dry place at a temperature of 18–22°C and relative humidity of 50–60%, in its original, tightly sealed packaging.

Package

The product is available in paper bags or other bulk packaging tailored to the customer’s needs.

Alkalized Cocoa Powder 20-22%

  1. alkalized cocoa powder 20-22%
  2. alkalized cocoa powder
  3. cocoa powder
Alkalized Cocoa Powder 20-22%

Presented images are for illustrative purposes only.

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Customer support

Katarzyna Zając

Katarzyna Zając

contact@fdcm.eu

+48 577 124 466

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