Alkalized Cocoa Powder 22-24%
Alkalized cocoa powder 22-24% is a higher-fat product, which gives it a richer flavor and silky texture. Thanks to the alkalization process, the cocoa has a neutral pH, which increases its solubility in fats and milk. It is ideal for chocolate, pastries, ice cream and beverages, and is also used in cosmetics and supplements. Foodcom S.A. offers this product in industrial packaging, ensuring the highest quality standards and flexibility of supply.
Technical aspects
Alkalized cocoa powder with a fat content of 22-24% is distinguished by its richer flavor profile and silky texture, due to its higher fat content. The alkalization process changes the natural acidic pH of cocoa to a neutral one, oscillating between 7 and 8, which has a beneficial effect on its solubility in liquids, especially in fats and milk. The product has a darker color and a milder, less bitter taste, making it more versatile in culinary and confectionery applications. Compared to natural cocoa, this product contains less caffeine and polyphenols, but is still valued for its technological properties, such as easier dissolution and stability in food products.
Storage period
Alkalized cocoa 22-24% has a shelf life of 24 months, provided it is stored in a dry, cool place, away from moisture and direct sunlight.
Packaging
The product is available in standard 25 kg bags and large big bags. The minimum order quantity is 1 metric ton (MT).
Application
Alkalized cocoa powder 22-24% is widely used in the food industry to make chocolate, cakes, ice cream, chocolate drinks and other desserts, thanks to its milder taste and darker color. In the cosmetics industry, cocoa is used as a colorant and nutritional ingredient, and in the pharmaceutical industry, as an additive in supplements to promote health. It is also used in the animal feed industry, where it improves the taste and nutritional value of animal foods.
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