Alkalized Cocoa
Alkaline Cocoa powder, as a general rule, is a type of cocoa that lowers the natural acidity of cocoa powder, is lighter and smoother, less bitter than regular cocoa. As İmesta Food; we produce alkalized cocoa with great care. Alkalized cocoa is treated with an alkaline solution, such as potassium. It is a cocoa that neutralizes acidity and softens the harsh aroma. It is also known in the form of Dutched Cocoa.
İ8 Alkalized Cocoa Powder
| Fat | %10-12 |
| Moisture | %5 max |
| Fineness | %99,5+/-0,3 |
| Ph | 7,0+/-0,3 |
| Shell content | max. %1,75 |
| Total Plate Count | 5000 |
| E. Coli | Negative |
| Salmonella | Negative |
| Mold | 100gm/max |
| Yeast | 100/gm max |
| Colour | Reddish Brown |
| Flavour | Typical |
İ9 Alkalized Cocoa Powder
| Fat | %10-12 |
| Moisture | %5 max |
| Fineness | %99,5+/-0,3 |
| Ph | 7,8 + /-0,3% |
| Shell content | max %1,75 |
| Total Plate Count | 5000 |
| E. Coli | Negative |
| Salmonella | Negative |
| Mold | 100gm/max |
| Yeast | 100/gm max |
| Colour | Dark Brown |
| Flavour | Typical |
İ10 Alkalized Cocoa Powder
| Fat | %10-12 |
| Moisture | %5 max |
| Fineness | %99,5+/-0,3 |
| Ph | 7.5+/-0.3 |
| Shell content | max %1,75 |
| Total Plate Count | 5000 |
| E. Coli | Negative |
| Salmonella | Negative |
| Mold | 100gm/max |
| Yeast | 100/gm max |
| Colour | Dark Brown |
| Flavour | Typical |
MS10 Alkalized Cocoa Powder
| Fat | %17-70 |
| Moisture | %4,04 |
| Fineness | %99,5+/-0,3 |
| Ph | %5,66 |
| Shell content | max %1,75 |
| Ash | 7,09% |
| Total Bacteria | Negative |
| Aflatoksin B1: | <2 |
| Aflatoksin(B1+B2+G1+G2): | <4 |
| Total Plate Count | 5000 |
| E. Coli | Negative |
| Salmonella | Negative |
| Mold | Negative |
| Yeast | 100/gm max |
| Colour | Blackish Brown |
| Flavour | Typical |
What is Alkalized Cocoa?
Alkaline cocoa powder has a darker color with more red shades, has reddish undertones. It has a softer taste than natural cocoa and mixes more easily with liquids. Its pH is between 7 and 8, and the acidic pH of natural cocoa is around 5. Alkaline cocoa powder is preferred by many cooks in the production of cakes, biscuits and desserts due to its aroma, softer and easier dissolution. It is easier to mix with other ingredients as it absorbs liquids faster than natural cocoa powder. In addition to these, it has the ability to get a strong consistency.
What's the Difference of Alkalized Cocoa?
Alkaline cocoa stands out for its addition of potassium carbonate. This detail makes its flavor smoother and its color reddish. Its pH is between 7 and 8 and it is less acidic than natural cocoa. For this reason, it mixes more easily with liquids and performs better in the preparation of sauces, fillings, desserts and beverages. If it is to be used in recipes that require fermentation, it is important to prepare the recipe with baking soda or acidic juices, since an acidic environment will be needed for fermentation to take place. The reason why alkaline cocoa is darker in color and softer in taste is that, unlike natural cocoa, it undergoes a chemical process that eliminates the acidity of alkali.