Latamarko is a brand located in Turkey. In this article we try to write a short introduction on one of its most famous and privileged products called alkalized cocoa powder. after some short description about cocoa powder we discuss directly about Alakalized type and benefits of Latamarko products.
A short introduction on Latamarko alkalized cocoa powder
Cocoa powder is one of the most famous food additives in the world which is also desirable and so yummy. It doesn’t matter if you are a mature man or a baby kid, almost Cocoa makes you greedy to eat. Lots of food products include Cocoa or have a flavor of it; for example, cakes, ice cream, drinks and other kinds of food. That’s why it is important to choose a privileged Cocoa powder for your products. When you try to add a famous and familiar taste in your product, you must use the best ingredients to produce. Because when a more familiar taste is faint and unnatural, consumers will realize it faster than a less familiar taste, cocoa powder which you use must be the most desirable one! Latamarko as a worldwide brand is ready to provide you the most privileged Cocoa powder, so if you have chosen to use Cocoa taste we are ready to support your requirements. Although cocoa powder isn’t our only product and we provide a wide range of goods for lots of different consumptions, we decided to introduce just Alkalized cocoa powder in this article. So if you are one of the successful food producers in Iran, we suggest you read this article completely.
Different colors of cocoa powder
Cacao is a seed which consists lots of fat and has a high range variety of food products. The most famous product is chocolate. Most of people think that chocolate is the only product of Cacao but the truth is different. If you remove fat from cacao bean, at last you will have Cocoa powder. So due to this fact we can claim that cocoa powder is a chocolate without fat and solid. Cocoa powder is unsweetened and because of that it tastes so strong and natural. This makes it so useful to add flavor to food productions. The process of removing fat from the original mixture is complicated but the important phase of process is that step which wet cocoa granules must get heated to become a dry powder. The powder that is called cocoa powder.
Most consumers have lots of questions about alkalized cocoa powder and its differences with normal kind. So because of that we decided to provide some useful information on alkalized cocoa powder. Normal cocoa powder is pure and it is produced directly from cacao beans without any additive. This kind of product is a little too bitter and strong for most of tastes. So food producers may decide to try a less strong taste of cocoa in their food product and Latamarko suggests them to cater alkalized cocoa powder instead of the normal type. Unlike the normal type a certain amount of additive will be used in the production process of alkalized cocoa powder which makes its pH more alkaline. You should know that the cocoa is naturally acidic and it is the reason for its strong taste. At last the additive adjusts pH of cocoa powder in a more alkaline range. Being more alkaline, makes the taste of cocoa powder more soft and desirable. However, we should admit that some providers around the world still prefer the normal type and we respect their choice but we suggest alkalized cocoa powder to most of our clients.
Cocoa powder is naturally bitter but when mixed in food, it will be very tasty
How to determine alkalized cocoa powder from normal type
If you have two types of cocoa powder, one of them is alkalized cocoa powder and the other one is normal, you can distinguish them from each other by this guide. First find two different glasses and pour two different kinds of cocoa powder in them. First of all, you can rely on their color difference. that one which has a darker color, is alkalized cocoa powder. But for more accurate recognition you have another way. After pouring them in glasses, put your hand on both of them and try to shake a little. In next step bring both of them to your nose and try to smell them separately. By this work you inhale dust of cocoa powder so you should be careful to avoid over breathing. The glass which smells more strong and causes irritation and more burning in your noise, is the natural type and the other one is alkalized cocoa powder.
3 phase of the production process of Cocoa in one picture
This is a good question which we always love to answer. The alkalized cocoa powder which Latamarko provides has some key specifications which makes it a more valuable choice for food providers. Here it is the specifications: