Cacau em Pó Alcalino

Cacau em Pó Alcalino, known as Dutch cocoa, is essential in the production of chocolate-flavored sweets and drinks.

Benefits

Alkalized cocoa powder has a milder flavor compared to traditional cocoa, while maintaining the distinctive characteristics of cocoa in a more delicate way. Its darker color provides an intense brown hue to food or beverages. Alkalization improves miscibility, facilitating mixing with other ingredients and speeding up visual homogenization. Sugar-free, it is an option for dietetic recipes and allows the production of sweets or beverages with a more bitter taste, appreciated by diverse audiences.

Where to apply

Cacau em Pó Alcalino is used in the production of sweets and beverages, including puddings, liqueurs, and candies. It's important to note that it is not suitable for recipes that use baking soda, as both are alkaline, preventing effective fermentation. For proper fermentation, an acidic ingredient, such as baking powder, is necessary.

• Bakery products, chocolate drinks and confectionery

Features

What is alkalized cocoa powder?

Cacau em Pó Alcalino is an alkalized version of traditional cocoa, with a pH between 7 and 8, obtained through an alkalization process using potassium carbonate. This method provides new properties and benefits in food production.

Cocoa powder processed with alkali (Dutch process), which reduces the natural acidity and darkens the color. Used in baked goods, chocolate products, and confectionery.

Technical information

• Identification: Cocoa powder processed with alkali.
• Physical form / appearance: Dust

Functions and applications

• Main function: It reduces the natural acidity and darkens the color of the cocoa.
• How to incorporate / process: Dutch process (alkali processing)