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Cargill GD81 Dark Alkalized Cocoa Powder is processed by adding an alkalizing agent like potassium carbonate. This increases the pH, due to which bitterness and astringency of the cocoa powder is reduced. This improves the colour and taste of the finished product. It is used across the food and beverage industry to add chocolate flavour to products.
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Dark Alkalized Cocoa Powder is processed by adding an alkalizing agent like potassium carbonate. This increases the pH, due to which bitterness and astringency of the cocoa powder is reduced, improving the color and taste of the finished product. It is used across the food and beverage industry to add chocolate flavor to products.
Characteristic Features:
More Details:
| Product Name | GD81 Dark Alkalized Cocoa Powder |
|---|---|
| Product Use | Beverages, Bakery, Confectionary |
| Flavour and taste | Intense cocoa note |
| Colour | Dark brown |
| Starting Material | Cocoa Pods |
| Storage Conditions | Keep in Cool and Dry Conditions |
| Brand | Cargill |
| Origin | Indonesia |
Alkalized cocoa powder is produced through Dutch processing. In this method, cocoa beans are first roasted, then ground into a paste called chocolate liquor. The chocolate liquor is pressed to remove the cocoa butter, leaving behind a solid cocoa mass.
This mass is treated with an alkaline solution, such as potassium carbonate to achieve alkalization. This process reduces the acidity and astringency, resulting in a milder flavor and darker color. The degree of alkalization can vary, with lighter alkalized cocoa powders undergoing a milder treatment than darker varieties. The alkalized cocoa powder is then dried and packaged.
Alkalized cocoa is used in the production of chocolate-flavored drinks like hot chocolates, mochas, and chocolate milk. It is also used in coffee and chocolate based premixes to impart cocoa flavor. It is also used in chocolate-flavored syrups and sauces, which are commonly used to enhance the flavor of beverages.
Alkalized cocoa is used to add chocolate flavor and dark color to a variety of baked goods. It is commonly used in cakes, cookies, brownies, and muffins, as well as in chocolate icings and frostings.
The alkalization process reduces the cocoa powder’s acidity, resulting in a smoother, milder flavor that blends well with other ingredients. It also enhances the texture and moisture content of baked goods, contributing to their overall quality.
Alkalized cocoa is a crucial ingredient in the confectionery industry, where it is used to create a wide range of chocolate products. Its rich flavor and dark color make it ideal for making chocolates, truffles, and soft candies.
It is also used in chocolate bars, chocolate coatings for candies, and chocolate-flavored fillings for pastries and desserts.
Its ability to blend smoothly with other ingredients and its intense chocolate flavor make it a popular choice among confectioners.
Based on the level of alkalization, there are three forms of Alkalized cocoa:
Light Alkalized: The pH level of lightly alkalized cocoa powder typically ranges from 6.8 to 7.2. It is typically used in.Chocolates, Syrups, Powdered Concentrates etc.
The color of this grade is usually Light Brown.
Medium Alkalized: Medium alkalized cocoa powder has a pH level between 7.2 and 7.6. It is typically used in beverages,ice creams, dairy based products and milk chocolates.
The color of this grade is usually Medium Brown, Reddish Brown or Brown.
Dark alkalized: Dark alkalized cocoa powder is the most alkalized, with a pH level of 7.6 or higher. This cocoa powder is treated with a strong alkaline solution, resulting in a darker color and a more intense flavor.
It is usually used in Dark Chocolates, Dark biscuits & cookies, Bakery & Cake premixes, and powdered concentrates.
The color of this grade ranges from Reddish Dark Brown, Dark Brown, Intense Dark Brown to Black, depending on the levels of alkalization.
Alkalized cocoa is prepared using Cacao Beans, which are cultivated primarily in Africa & Indonesia, and imported. Most of the alkalized cocoa available in India are manufactured in Indonesia. Due to this, the prices of this product vary depending on factors like:
Alkalized and natural cocoa powder have distinct differences in flavor, color, and uses. Here’s a comparison of the two:
Processing:
Natural cocoa is made from cocoa beans that are roasted and then processed to remove the cocoa butter, resulting in a dry, flavorful powder. Alkalized cocoa undergoes an additional process where it is treated with an alkaline solution to neutralize its acidity.
Colour:
Natural cocoa powder has a lighter color, ranging from light brown to reddish-brown, while alkalized cocoa powder is darker, often deep brown or black, depending on the level of alkalization.
Flavour:
Natural cocoa powder has a strong, slightly acidic flavor with fruity undertones. Alkalized cocoa powder has a milder, less acidic flavor due to the alkalization process, which also reduces its fruity notes and astringency
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Alkalized cocoa can be found in a range of pH. The major categories are:
Alkalized cocoa is available in diverse flavor profiles based on its level of alkalization. The major categories of flavors available in order of level of alkalization) are
The major range of colors available of alkalized cocoa are:
Source: Most of the Alkalised cocoa available in the Indian market is manufactured in Indonesia and imported.
Packaging: 20 & 25 kg packs are the usual pack sizes.
Price: The price can vary distinctly across even weeks, based on availability, import duties, yield of cacao beans and other market driving factors.
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