Organic cocoa powder, or in other words, Natural cocoa, is the natural ground milling of beans. At this point, it does not undergo any heat treatment and does not interact with chemicals. In other words, the most unadulterated form has not deteriorated in terms of minerals and nutritional values. Cocoa, which is sent to the factory and processed, is processed and cocoa with chemicals and nutritional values.
When sugar, chemicals, and preservatives are mixed with cocoa powder, we are faced with industrial cocoa. Industrial cocoa obtained by adding plumping, anti-caking agents, cocoa butter and essence is in no way similar to raw cocoa.
This cocoa powder does not undergo any other process after being separated from the cocoa butter, and it is chemically acidic and has a pH between five and six. Its natural cocoa powder is light in color and due to its acidic state, it has a sour taste and turns a little red after cooking.
Since this type of cocoa powder has an acidic behavior, an opener must be used to neutralize the puffing agent to neutralize the acid, so baking soda is always used in recipes written for natural cocoa powder.
Natural cocoa powder has a stronger aroma and flavor, and sweets baked with natural cocoa powder have a more chocolatey taste and softer texture. This type of cocoa powder is much more expensive. Cocoa (Natural) Unprocessed so it is a low pH and light-colored product.
Oil Ratio: 10% -12%
Shelf Life: 18 months
Usage Areas: As color and flavoring, in Chocolate Coating and Filling products, Chocolate confectionery, Biscuit and Cake production, Pudding and Dairy products, Bakery products, Ice cream production, and Ready powder It is used in many food products such as beverages.