| product name |
alkalized cocoa powder |
content of effective elements |
99% |
basis |
cocoa powder |
| principal raw material |
cocoa powder |
product feature |
Nutrient supplementation |
Expiration date |
24 Months |
| exterior |
powder |
packing specification |
25KG |
grade |
food grade |
Alkalized Cocoa Powder is nutritious, contains high-calorie fat and rich protein and carbohydrates. The consumption of cocoa products is very beneficial to human health.
Cocoa powder uses natural cocoa beans as raw materials. Alkalized Cocoa Powder is a brownish-red powdery solid made by screening, roasting, refining, alkalization, sterilization, squeezing, powdering and other processes using an imported hydraulic press production line. Alkalized Cocoa Powder has a natural cocoa fragrance.
The alkalized cocoa powder contains 20-22% alkalization. It is a high-fat type of alkalized cocoa powder. Due to its higher cocoa fat content, it has a richer and more intense flavor, better solubility and color performance. The core applications are as follows:
1. For making high-end beverages: It is used to prepare premium hot cocoa, cocoa lattes, chocolate milk, etc. After brewing, the texture is smooth and rich, and the cocoa aroma is more prominent. No additional oil is needed to achieve a smooth texture.
2. For baking rich-flavored desserts: It is suitable for chocolate cakes, brownies, cocoa cookies, tiramisu, etc. It can give the finished products a fuller chocolate flavor and a uniform, bright dark brown color, enhancing the taste layer of the dessert.
3. For making chocolate sauce / fillings: As the core raw material for homemade chocolate sauce and cocoa fillings, its high-fat property makes the sauce body thicker and more stable, with a flavor closer to pure chocolate, suitable for spreading on bread or filling puff pastries, etc.
4. For high-end ingredients in the food industry: It is used in the production of high-end ice cream, chocolate-flavored yogurt, sandwich candies, cocoa-flavored meal replacement bars, etc. It can not only enhance the cocoa flavor but also optimize the emulsification stability and smoothness of the product.
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