Cacau em Pó Natural is a type of cocoa powder made from ground cocoa beans without the cocoa butter. It has a bitter taste and a light brown color. It is also acidic, with a pH between 5 and 6.
Where to apply
- Dairy drinks
- Chocolate drinks
- Ice creams
- Bakery products
- Confectionery
- Cookie
- Cake mix
- Dry mixtures
- Covers
- Desserts
- General use in food/confectionery (as opposed to alkaline versions)
Features
Obtaining:
Cacau em Pó Natural is made from ground cocoa beans without the cocoa butter. It undergoes a fermentation, drying, and roasting process, and is then pressed to remove the cocoa fat. What remains is cocoa cake, which is ground again to form Cacau em Pó Natural.
Cocoa powder without alkalization, with a naturally higher acidity and a more intense/bitter flavor, lighter in color than alkalized cocoa powder.
Technical information
- Identification: Non-alkalized cocoa powder
- Physical form / appearance: Dust
Functions and applications
- Main function: More intense/bitter flavor and higher natural acidity.