África Occidental Alcalinizado Alkalized Cocoa Powder 10/12%
Afrykańskie kakao w proszku, alkalizowane i o zawartości tłuszczu między 10 a 12%, charakteryzuje się łagodnym, gorzko-wytrawnym smakiem oraz ciemnobrązowym kolorem wynikającym z procesu alkalizacji. To lokalna odmiana Forastero, typowa dla większości kakao z Afryki Zachodniej.
Product Details
| Brand | |
|---|---|
| Weight | 100 g, 250 g, 1 kg |
| Species | Forastero |
| Taste | Semi-sweet |
| For children | Yes |
| Composition | Cocoa powder 10/12%, acidity regulator (potassium carbonate 7%) |
| Allergens | Cocoa contains no allergens. |
Nutritional data
Per 100 g| Nutritional value | 352 kcal |
|---|---|
| Protein | 2.7 g |
| Carbohydrates | 21 g |
| Sugar | 0.6 g |
| Fat | 11 g |
Products from category Cocoa powder, Cocoa
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Alkalized cocoa powder, often referred to as Dutch cocoa (or „Dutched cocoa” in English), is a type of cocoa powder that has undergone an alkalization process. This process involves treating the cocoa beans with an alkaline solution, which affects several important aspects of the product:
Color: Alkalization can affect the darker color of cocoa powder, resulting in a darker and more intense finish in confectionery products.
Flavor: This process reduces the bitterness and acidity naturally present in cocoa, leading to a smoother and more delicate flavor.
Solubility: Alkalized cocoa usually dissolves better in liquids compared to natural cocoa powder.
Chemical properties: Alkalization affects the pH of cocoa powder, making it more alkaline. This can affect interactions with other ingredients, especially in baking. For example, baked goods that use alkalized cocoa may need to modify the amount or type of raising agent used.
Alkalized cocoa powder is often used in the confectionery industry, in the production of chocolate, desserts, ice cream and many other products. If a baked goods or dessert recipe calls for alkalized cocoa, it is recommended to use this particular type of cocoa, as replacing it with natural cocoa can affect the end result in terms of both taste and texture.