Alkalization or Dutch process is a treatment that involves treating cocoa liquor with an alkalizing agent, such as potassium carbonate, to reduce its natural acidity. This process changes the color, flavor, and texture of cocoa liquor. The result is a pure chocolate liquor that is darker in color, milder in flavor, and more soluble in liquids than natural cocoa powder.
The alkalization process involves mixing the cocoa liquor with an alkalizing agent and then drying and grinding it into a powder. This process reduces the bitterness of the cocoa and enhances its aroma and flavor. Alkalized cocoa powder is commonly used in the food industry for baked goods, chocolate drinks, and ice cream, as it provides a smoother taste and improved color. However, some people prefer natural baking cocoa powder because it contains more flavanols, which have health benefits.
|Product Name||Alkalized Cocoa Liquor|
|Physical Index||Cocoa bean origin||West Africa|
|Appearance||Solid without any foreign materials|
|Odor and taste||Characteristic cocoa flavor|
|Chemical Index||Moisture||Max. 2.0%|
|Melting point (℃)||30.0-35.0|
|Fat content||Min. 52.0%|
|Ash content||Max. 6.0%|
|Microbiological Index||Total Plate Count||Max. 5,000cfu/g|
|Yeast / Mould||Max. 50 cfu/g|
|Coliform||Max. 30 MPN/100g|
|Salmonella (cfu/25g), Shigella (cfu/25g), Staphylococcus Aureusa (cfu/25g)||Negative|
N. W.: 25 Kg/ Carton
G. W.: 25.65 Kg/ carton
Packaging: In 25kg net craft paper cartons with inner polyethylene liner
Loading Capacity: Per 20' FCL: 20 MT.
Storage Condition: Keep cool and dry, temperature: max.25°C, relative humidity: < 65%.
Shelf Life: 24 months from production date.
Material Origin: Top quality cocoa beans of main harvest from West Africa.
H.S. Code: 1803100000.