Cocoa Alkalization Also known as dutched cocoa powder What is Cocoa Alkalization? Cocoa alkalization is a value-added process in cocoa processing to produce alkalized cocoa mass or powder. It involves the treatment of cocoa nibs with a food-grade alkali solution to raise the pH, producing darker colors and stronger flavors.1 Alkalized cocoa [...]
What if there was a cheaper, healthier way to give a cocoa taste to your baked goods?? In the baking industry, cocoa powder is an essential ingredient. The U.S. is in the top five cocoa consuming countries in the world reaching 463k tons per year. Consumption per capita oscillates around 5.5 pounds a year. On [...]
Cocoa Powder Also known as dried cocoa or cacao What is Cocoa Powder? Cocoa powder is the fine ground brown powder obtained from the partially or completely defatted portion of cocoa liquor or mass of fermented cocoa beans.1 Commonly used in baking, cocoa powder adds chocolate flavor and a brownish to red [...]
Chocolate Liquor Also Known as Cocoa Liquor What is Chocolate Liquor? Chocolate liquor is a paste produced from ground cocoa nibs from the beans of the cocoa tree (Theobroma cacao). When cooled and solidified, it is used to make chocolate for baking, confections and other applications. It is a primary product of [...]
White chocolate is used in a variety of baked goods, including cookies. White Chocolate Also known as Compound Chocolate or Chocolate Coating What is White Chocolate? White chocolate is the solid or viscous material obtained by mixing and grinding cacao fat with dairy ingredients and nutritive carbohydrate sweeteners.1 White chocolate comprises [...]
