Cocoa beans grow inside the fruit of the cocoa tree. These beans are the origin of all the cocoa products. Cocoa beans have been used by humans since time immemorial. But cocoa powder was first made in the early 19th century by “Van Houten“. For the first time, this Dutchman separates cocoa butter from the milled cocoa beans and thus produced “natural cocoa powder”. But “alkalized cocoa powder” meaning is somewhat different from the natural one, and if you are not familiar with it, you may doubt whether it is counterfeit.
Alkalized cocoa powder was first made in the late 19th century by “Coenraad Johannes”, the chemist son of Van Houten. He found that adding an alkaline solution, such as sodium carbonate to natural cocoa powder would improve the taste and make it easier to use in beverages. This treated cocoa powder was known as “Dutch cocoa powder” or alkalized cocoa powder. The difference between the alkalized cocoa powder meaning and the natural one stems from the difference in the acidity content of these two products, leading to surprising changes in alkalized cocoa powder properties.
Characteristics: alkalized cocoa powder is darker than the natural one. Its color may be dark brown or dark reddish-brown or even black. It is milder in taste and easier to mix with liquids. The alkalized cocoa powder meaning is associated with a low acid content of this product. Dutch cocoa pH ranges from 7 to 8, while natural cocoa powder has an acidic pH of about 5. Alkalized cocoa powder is sold in stores along with other types of baking chocolate and is sometimes known as Dutch-style or European-style cocoa powder.
Function: Alkalized cocoa powder is often preferred for baking cakes, cookies, and pastries due to its mild taste, color, and texture. It is easier to mix with other baking ingredients and absorbs liquids faster than natural cocoa powder. Alkalized cocoa powder is used in ice cream, hot cocoa mix, candy, drinks, and chocolate syrup.
Latamarko Dutch cocoa powder is perhaps one of the best alkalized cocoa powder meanings. Organic cocoa beans, advanced machinery, hygienic processes and food industry professionals are just some of the positive points of this Turkish company which is based in Istanbul.
Latamarko covers all kinds of tastes and needs by producing both alkalized and natural cocoa powder. The alkalizing process at the Latamarko plant is performed on cocoa nibs. This type of alkalization produces a flavor that is not comparable to any other method. The quality certificates of this product are also another proof of its high quality.
Just like its other products, Latamarko plans to export alkalized cocoa powder all over the world. With a little research, you will find that the prices of the products are very reasonable.
If you want to buy from Latamarko, feel free to contact us now. Our consultants are always ready to answer you.