Ingredient Deep Dive: Alkalized Cocoa Powder Color and pH Profiles
Alkalization is a key process in the transformation of cocoa powder, modifying its pH and color significantly. The resulting changes influence everything from taste to solubility and color, which is critical in applications ranging from baking to beverages. In this blog, we will delve into the color and pH profiles of alkalized cocoa powder, examining […]
Masterclass on Cocoa Powders: A Detailed Guide to Grades, Taste Profile, and Applications
Cocoa powder is a cornerstone ingredient in a range of food and beverage products, contributing flavor, color, and texture. Cocoa powders come in various grades, most notably natural and alkalized, each possessing unique characteristics that influence their functionality in different applications. This blog takes a deep dive into the properties of each grade, taste profiles, […]
High, Medium and Low Fat Cocoa powder: A comparison of Properties
What is cocoa powder, and how does its fat content vary? It is made by grinding cocoa beans into a paste, which is then pressed to remove some of the cocoa butter. The resulting solids are ground into a powder with varying fat contents: High-Fat Cocoa: Contains 18-24% fat. Medium-Fat Cocoa: Contains 10-17% fat. Low-Fat […]
Cocoa Powder Crunch: Exploring the Recent Price and Demand Surge
Summer is approaching ,and the temperatures are rising rapidly to uncomfortable levels. The global Cocoa Market is also experiencing a similar, yet much more astronomical, rise of Prices and Demands. Climate Change effects on Cocoa Powder Production 70% of the World’s Cocoa production happens in two countries of the West Africa: Ghana & Ivory Coast. […]
