cocoa
Cocoa Powder – Alkalised Cocoa
BLDL’s Alkalised Cocoa Powder undergoes a specialized Dutching process where premium cocoa nibs are treated with a food-grade alkali solution. This process neutralizes the inherent harsh acidity of natural cocoa, raising the pH to a balanced 7.2 - 8.0. The result is a highly soluble powder with a deep, dark mahogany color, a mellow yet intense chocolate flavor profile and significantly reduced bitterness.
Key Functional Benefits
- Superior Dispersibility: Dissolves seamlessly in liquid mediums without clumping, ideal for high-speed industrial beverage lines.
- Visual Appeal: Imparts a rich, dark aesthetic value to baked goods and confectionery compounds.
- Flavor Stability: Retains its deep chocolate notes even when exposed to high-temperature baking and UHT processing.
Specifications
| Fat | 10%-12% |
| pH | 7.2 - 8.0 |
| Moisture | Max 5% |
| Fineness | 99.5% min through 200 mesh |
