18. 09. 2019.

Alkalized cocoa powder 20-22%

Cocoa powder, made from cocoa beans, is, depending on the treatment process, lighter or darker powder of traditional “chocolate” or reddish color.

If it has a relatively low pH, it has sour flavor and reddish color while other process treatment gives product of mild flavor and brown, chocolate color.

Recipes with a lot of fat and/or sugar such as chocolate cake, use more intense variety while milder variety is suitable for chocolate milks or hot chocolates.

Cocoa mass is what gives the finished product a distinctive flavor and color, while cocoa butter is what gives a smooth, low melting point. Also, cocoa mass is what contains the most antioxidants associated with chocolate.

In line with this, health experts recommend consuming chocolate in forms with a higher content of cocoa mass in relation to cocoa butter.

The food industry uses 2 types – natural and alkalized cocoa powder. Alkalized cocoa powder is, usually, with 10-12 % of fat, and, to a lesser extent, the one with 20-22 % fat is being used. Cocoa powder is an indispensable ingredient in many desserts which we enjoy every day.

Cocoa tree

Cocoa beans

Cocoa powder - PAL

Cocoa powder - PAD

Cocoa powder - PAD

 

Aspartame is an artificial sweetener in the form of granules or powder.

It is sweeter than sugar approx. 200 times and used as its replacement in production of food and beverages.

Monosodium glutamate, also known as sodium glutamate and MSG, is the sodium salt of natural non-essential amino acid of glutamic acid.

In its pure form, it appears as a white crystalline powder.

Ascorbic acid, better known as vitamin C, is powder or crystal of white to pale-yellow color with antioxidant properties.

The name is derived from a (“not”) and scorbutus (“scurvy”), disease caused by deficiency of vitamin C.

Glucose is a simple sugar, monosaccharide, and is one of the most important carbohydrates.

It is used as an energy source in animals and plants. It is also one of main products of photosynthesis and serves as a starting substance for respiration.

At room temperature, citric acid is a white crystalline powder, easily soluble in water.

It can be obtained from lemon, but is usually derived from sugar by fermentation, using molds.

Carrot is a root vegetable of, usually, orange, purple, red, white or yellow color.

In ancient times, carrot was used as a medicinal herb because it contains substantial amounts of vitamins and various minerals.

Tomato concentrate is a thick paste made from mature tomatoes from which seeds and skin have been removed.

There are 2 production processes – “hot” and “cold break“. The “Hot break” process heats tomatoes to about 100° C, “cold break” occurs at about 66° C..

Tomato powder is obtained by drying tomato concentrate in several ways.

Commercially, most common are AD (“air dried”) and SD (“Spray Dried”).