Natural Cocoa
Cocoa powder is a result of the dry and solid state of fermented, dried and roasted cocoa. Cocoa powder does not contain added fat, sugar or milk. There are two types of cocoa: natural and alkaline. Raw cocoa, also known as natural cocoa, is obtained by drying and fermenting cocoa beans using natural methods and then pulverizing them without any chemical or high luminescence processing. The highlight detail in raw cocoa is that it is manufactured without the need for any alkaline solution.
İ4 Natural Cocoa Powder
| Fat | %10-12 |
| Moisture | %5 max |
| Fineness | %99,5+/-0,3 |
| Ph | 5.7+/-0.3 |
| Shell content | max %1,75 |
| Total Plate Count | 5000 |
| E. Coli | Negative |
| Salmonella | Negative |
| Mold | 100gm/max |
| Yeast | 100/gm max |
| Colour | Light Brown |
| Flavour | Typical |
İ6 Natural Cocoa Powder
| Fat | %10-12 |
| Moisture | %5 max |
| Fineness | %99,5+/-0,3 |
| Ph | 5.7+/-0.3 |
| Shell content | max %1,75 |
| Total Plate Count | 5000 |
| E. Coli | Negative |
| Salmonella | Negative |
| Mold | 100gm/max |
| Yeast | 100/gm max |
| Colour | Light Brown |
| Flavour | Typical |
What Is Natural Cocoa?
Raw cocoa comes from the cocoa tree. It is the result of grinding cocoa beans, which are separated from the liquid and from which cocoa powder is obtained. Natural cocoa powder stands out for not containing a fatty part (cocoa butter). Imesta Food Natural Cocoa Powder is a cocoa powder that has not been treated and is presented in its natural form and therefore has the most prominent, strongest and slightly dark cocoa aroma. Since it is not processed, it maintains the acidity level, which is around 5/6 of the pH. This means that it needs an alkaline ingredient if it is used in pastries, cake making.
What's the Difference Of Natural Cocoa?
Natural cocoa powder is the type that has been extracted and has not undergone any processing. Its pH is between 5 and 6. Therefore, it is an acidic component. It has a very bitter taste, and also needs a base, that is, an alkaline element, to react. Therefore, when using cocoa powder in recipes, it is also necessary to give preference to such a basic ingredient as baking soda.
Natural cocoa powder has a high concentration of magnesium and flavonoid antioxidants. It contains B-complex vitamins. It is rich in minerals such as magnesium, iron, potassium and copper. In addition, natural cocoa powder is a source of the neurotransmitters serotonin, dopamine and phenylethylamine.