Cocoa powder is the most important ingredient for the production of cocoa-based beverages. It is produced from cocoa beans that were fermented, dried and roasted, by the extraction of cocoa butter. Cocoa powder is used as a natural colour and flavour in a wide variety of sweet foodstuffs, Wafers, Waffles etc.
|
Type, Fat Content |
pH |
Color |
Flavor Notes |
Applications |
|
Natural, 10/12 |
5.2–6.0 |
Light brown |
Cocoa, acid, sl. bitter |
Filling creams, spreads, sauces, compound coatings |
|
Sl. alkalized, 10/12 |
6.5–6.9 |
Light red brown |
Sl. intense cocoa, bitter, sl. acid |
Cocoa beverages, confectionery, sauces |
|
Med. alkalized, 10/12 |
6.8–7.2 |
Brown |
Intense cocoa, bitter, sl. acrid |
Dairy products, cereals, bakery, confectionery |
|
Str. alkalized, 10/12 red |
7.3–7.7 |
Red-brown |
Intense cocoa, bitter, sl. acrid |
Dairy products, enrobing, cookies, spreads |
|
Str. alkalized, 10/12 brown |
7.8–8.2 |
Dark red-brown |
Intense cocoa, bitter, acrid |
Confectionery, bakery, ice cream, desserts, sauces |
|
Str. alkalized, 10/12 black |
7.6–8.4 |
Black |
Bitter, acrid, sl. cocoa |
Bakery, coloring, lauric fat glazes |
