Cacau em Pó Alcalino Black

O Black Alkaline Cocoa It is an alkalized cocoa powder with an extra-dark hue. During the alkalization process, the cocoa is treated with potassium carbonate, reducing its acidity and raising the pH to approximately 7 to 8.

This process modifies characteristics such as color and flavor, providing an intense dark brown hue and a smoother, less bitter taste. It is especially suitable for applications seeking a distinctive dark color and a differentiated sensory profile.

Benefits

• It provides extra dark coloring to formulations.
• It has a milder and less bitter taste.
• It has reduced acidity due to the alkalization process.
• It contributes to the standardization of color in food products.
• Suitable for various applications in confectionery and baking.
• It allows the development of products with an intense brownish-black hue.

Features

• Alkalized cocoa powder
• Extra dark shade
• Predominantly brownish-black coloration
• A milder and less bitter taste.
• Reduced acidity
• approximate pH of 7 to 8
• Alkalized with potassium carbonate
• Powder presentation

Where to apply

• Dairy drinks
• Chocolate drinks
• Ice creams
• Bakery products
• Confectionery products
• Cookies
• Cake mixes
• Dry mixtures
• Covers
• Desserts

Technical information

• Identification: Extra dark alkalized cocoa powder
• Synonyms and search terms: Black Alkaline Cocoa; Black Cocoa; Alkalineized Cocoa Powder; Black Cocoa; Black Cocoa Powder
• Physical form / appearance: Dust
• Coloring: Dark brown / extra dark
• pH: Approximately 7 to 8
• Alkalizing agent: Potassium carbonate

Functions and applications

Main function: to provide intense color and a milder, less bitter taste to food formulations.

Acidity regulation: The alkalization process reduces the characteristic acidity of cocoa and raises its pH.

Applications: Suitable for dairy drinks, chocolate drinks, ice cream, baked goods, confectionery, biscuits, cake mixes, toppings, dry mixes and desserts.

Frequently Asked Questions

In which formulations can Black Alkaline Cocoa be used?

It can be used in dairy drinks, chocolate drinks, ice cream, bakery and confectionery products, biscuits, cake mixes, toppings, dry mixes and desserts.

How is the alkalization process carried out for Black Alkaline Cocoa?

The cocoa is treated with potassium carbonate during the alkalization process, reducing its acidity and raising its pH to approximately 7 to 8.

What is the main sensory difference of Black Alkaline Cocoa?

It has an extra dark color and a smoother, less bitter taste compared to the characteristic profile of non-alkalized cocoa.