Latamarko is a manufacturer of high quality and fragrant cocoa powder. Latamarko cocoa powder is produced in two types, natural and alkalized, each with its own characteristics. The natural type has a light color and a mild taste and is rich in flavonoids. In contrast, the alkaloid type is dark, has more alkaline properties, and has fewer flavonoids. Both of these products are very high quality and fragrant.
Almost everyone in the world has good memories mixed with the taste and smell of cocoa. It doesn’t matter if it tastes like hot chocolate or a piece of chocolate or Brownie. What matters is the taste and smell of high quality chocolate or cocoa powder and Latamarko cocoa powder is one of those delicious flavors. Let’s take a look at the life story of Latamarko cocoa powder!
Cocoa fruit – which is actually the origin of cocoa powder – grows on a tree called Theobroma. This tree is about 4 to 10 meters high and grows under the shade of larger trees. Cocoa fruit is about the same size as a cucumber, with a yellowish-brown color. Inside each fruit, there are between 24 and 45 beans. Latamarko uses the highest quality fruits to make one of highest quality cocoa powders. After picking the fruit, they are Stored in the warehouse, and after the fruits rot, the beans are separated and used.
After fermentation, which helps improve the taste, cocoa beans are roasted in Latamarko Special industrial devices to separate them from the outer skin. Then, in a complex and completely hygienic process, they are milled and compressed to give birth to Latamarko cocoa powder.
You may have heard that polyphenols and flavanols in cocoa powder have potential health benefits. You are right! In addition to its memorable taste and aroma, Latamarko cocoa powder is also good for cardiovascular health and has anti-cancer agents.
Latamarko cocoa powder is produced in two types, natural and alkalized, each with its own characteristics.
Comparison of different types Latamarko cocoa powder: natural and alkalized
Cocoa beans are inherently slightly acidic and have a pH of 5.3 – 5.8. Natural Latamarko cocoa powder – which has not undergone any alkalinization process – is as acidic as cocoa beans. This cocoa powder has a light brown color, high level of flavonoids and anti-cancer compounds and its fragrance is mild. Food products which are baked using natural cocoa powder are lighter in color than others. If you are using natural Latamarko cocoa powder, you have to use alkaline ingredients like baking soda to produce carbon dioxide which causes leavening.
To eliminate the acidic base of cocoa powder and improve its color and aroma, Latamarko raises the pH performing a process called “alkalizing” and produces the alkalized Latamarko cocoa powder. However, it should be noted that this process is done a few steps before the cocoa beans are blended and milled. In other words, after fermentation, drying and roasting, and before the blending and milling stage, the alkalization process takes place.
The color and smell of alkalized Latamarko cocoa powder depends on how alkaline it is. More treatment causes higher product’s pH and darker color, to the extent the color turns almost black with a sharp fruity flavor. The texture of this cocoa powder is softer than its counterpart. The cocoa powder is also called “Dutched” or “European style”
If you are using alkalized Latamarko cocoa powder, it is better to mix it with a neutral substance such as baking powder when baking. Another thing to keep in mind is that the alkalinization process makes better flavor but reduces the flavonoids and other anti-cancer compounds in cocoa powder. More treatment causes more reduction
Comparison of baking powder and baking soda in products cooked using alkalized Latamarko cocoa powder
You can use both types of Latamarko cocoa powder according to your recipe and taste. Once you use this product, you will notice the different flavor and the high quality. So get started! Make happy memories last forever with Latamarko cocoa powder.