COCOA POWDER that we sold :
- Alkalized Cocoa Powder
- Natural Cocoa Powder
| Physical | Natural
(Normal) | Natural
(Low Fat) | Alkalized (Normal) | Alkalized
(Low Fat) |
| Appearance | Fine powder, free from lumps | Fine powder, free from lumps | Fine powder, free from lumps | Fine powder, free from lumps |
| Color | Brown,Dark Brown, Reddish | Brown, Dark Brown | Brown,Dark Brown, Reddish | Brown, Dark Brown |
| Odor/taste | Cocoa Smell | Cocoa Smell | Cocoa Smell | Cocoa Smell |
| Moisture | 4.2 ± 0.2 (max) | 4.8 ± 0.2 (max) | 4.2 ± 0.2 (max) | 4.2 ± 0.2 (max) |
| Fineness (wet, 200mesh) | 99% min | 99% min | 99% min | 99% min |
| Chemical |
| Fat Content (%) | 10-12% | 6-9% | 10-12% | 6-9% |
| pH | 5.0 ± 0.2 | 4.6 – 5.2 | 7.0 ± 0.2 | 6.5 – 7 |
We hope we can be the best cocoa powder supplier from Indonesia and help more local farmers to grow with us. Feel free to contact us for further information and requirement, we will try our best to share more detail of our products to meet your needs. Thanks.
Cocoa Powder is an END product from cacao beans after being fermented, dried, roasted, and pressed to extract most of the cocoa butter. Once processors extract the butter it’s become crumbly solids then will be ground into a fine powder. So cocoa powder is the pure essence of chocolate without any fat or sugar. The taste is bitter and strong. This type of process produces natural cocoa powder.
Natural cocoa powder generally has light brown colour and naturally acidic with a pH around 5-6. The natural acidity comes out in cocoa flavor that gives fruity taste and more intense flavor than Alkalized cocoa powder. For baking purposes, natural cocoa powder is usually leavened with baking soda because of the acidity
“Alkalized” that also called “Dutched” process Cocoa is washed with an alkali solution to increase the pH to become roughly between 7 to 8. This Alkalized Cocoa Powder will create a mellower texture and darker colour. The alkali solution that common being used for this Duthced process are potassium carbonate or sodium carbonate. In the process, Manufacturer can adjust the temperature and the time of the process to make variety of flavors and colors. The range of colour of this alkalized cocoa powder is from light reddish brown to black cocoa powder. For baking purposes, alkalized cocoa powder is usually leavened with baking powder which has a neutral pH.
