

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.