There are two main types of
cocoa powder, Natural and
Alkaliszed. Natural cocoa powder
is very strong, slightly acidic, and
very dark. Dutched cocoa powder
or Dutch cocoa is produced by
adding an alkali to the press cake
to mellow the flavor and make
the color less intense. Dutch
cocoa is alkalized to remove the
natural acidity. Cocoa powder is essentially used
as flavor in biscuits, ice cream, dairy drinks and cakes. Apart its
use as flavor it is also used in the
manufacture of coatings for
confectioners or frozen desserts. Cocoa powder is also consumed
by the beverage industry for
example for the preparation of
chocolate milk.
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Trade Leads Directory -> All Trade Leads -> Food -> Cocoa & Cocoa Preparations -> Cocoa Powder
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