Cocoa products

Cocoa powder

Cocoa powder is a brown finely cut product of various shades. It can be of two kinds: natural and alkalized. Natural cocoa-powder is obtained from grated cocoa untreated by alkalis. Such powder has a weak acid reaction (рН is usually 5,6-5,8). Pure first-rate quality cocoa powder has a delicate taste and a rich aroma of cocoa which is worked out as a result of mixing of high-quality cocoa beans. Alkalized cocoa-powder is obtained from grated cocoa(or crushed cocoa), processed by an alkali liquor, a solution of two-carbonic soda or water. The most effective processing of cocoa grated or crushed cocoa is by alkali liquor. In the course of processing flying acids are extracted as a result acidity is decreased, рН is raised up to 6,8-7,2 and above. In the process of alkalization the content of tannins is decreased. Because of this the taste, aroma and colour of cocoa powder is improved. The cocoa powder which is obtained from processed grated cocoa has a darker colour with a reddish shade and a strong pleasant smell. Such powder has a faintly alkaline reaction. Depending on the degree of alkalization cocoa powder is subdivided into weak - medium- and strongly-alkalized powder. Cocoa powder is widely used in the confectionery, bakery and dairy industry. Without them the production of chocolate glaze is almost impossible (except white), they are widely applied while manufacturing sweets, confectionery tiles, chocolate pastes, pies, rolled cakes, cookies, sugarplums, snacks and other products.

ASSORTMENT:

• Natural cocoa powder
• Alkalized cocoa powder