Cocoa Powder Alkalizing Agent

June 15, 2020

Making the perfect chocolate cake with Cocoa Powder is no easy task. You must balance the texture and structure of the cake, while maintaining a clear chocolate profile. It’s not easy to find a cake that boasts an undeniable chocolate taste, a cake on which you can say with closed eyes, without a shadow of a doubt in Turkey, that you are eating a chocolate cake. One of the important issues that should be considered when making a chocolate cake recipe is the question of whether to use chocolate in the cake, Cocoa Powder, or a combination thereof.

Here we look at each of these ingredients and the combination of these ingredients when baking a cake and talk about which of them has the best taste and texture.

Cake with cocoa powder

Cocoa Powder in turkey

Latamarko has the greatest Cocoa Powder in turkey. You can buy great powder of cocoa in highest quality and reasonable price with Latamarko.

Chocolate and Cocoa Powder are obtained from cocoa beans that have been fermented and dried then did process on it in Latamarko Company. During drying, not only the removal of excess moisture occurs, but also the completion of biochemical, enzymatic processes, so drying is carried out at a temperature that does not immediately destroy the enzymes. Cocoa beans typically contain about 50 percent cocoa butter in Latamarko. Cocoa butter is extracted from cocoa beans to create Cocoa Powder. But in the Latamarko manufacture of chocolate, a lot of cocoa butter is required to give it an appropriate taste and texture. To summarize, the powder is the dried and crushed cocoa cake that remains from the grated cocoa after squeezing the cocoa butter going into the production of hard chocolate. In some powders, cocoa butter is almost completely absent, resulting in a powder, consisting mainly of finely divided cocoa solids. Some manufacturers allow some of the cocoa butter to remain to produce more fat cocoa; some powders retain up to 25 percent fat.

Cocoa Powder Alkalizing Agent

Best Cocoa powder in turkey

Two types of Cocoa Powder

Cocoa Powder are usually of two types: natural or processed in Dutch. Cocoa made in the Turkey is usually processed with alkalizing agents that neutralize the acidity of the cocoa, changing its taste and darkening its color. Natural cocoa is not chemically treated with alkalizing substances, has a lighter color and acidic pH and one of the important things of Latamarko, the company has solubility sheet for their product.

To see what color and taste chocolate, cocoa and their combination create, we baked three separate cupcakes. One of which contained only sugar-free chocolate, only the powder and one mixture of chocolate and Cocoa Powder in equal amounts. In this test, we decided to use processed Dutch Cocoa Powder, because previous comparisons showed that Dutch cocoa gives a more pronounced chocolate flavor. The cocoa we used contained a minimal amount of cocoa butter and 24% fat.

Test Cake with Latamarko

The cake, containing only sugar-free chocolate, had a soft, balanced chocolate flavor and was slightly lighter than the other two cakes. This taste was by no means bad, but it did not have the effect and the kind of chocolate cake that we wanted to achieve.

The cake, which used only Cocoa Powder, had a deep dark color and a strong chocolate flavor. It seemed that cocoa gave the cake a more intense and noticeable kind of chocolate, but it lacked something that a sugar-free chocolate cake had.

The cake made from a mixture of chocolate and Cocoa Powder had a dark chocolate color, rich taste and shade of cocoa butter, characteristic of chocolate-containing cakes. And it was this combination of tastes and shades that was the best representation of what a chocolate cake should be.