Dutch cocoa powder, also known as Dutch-processed cocoa, is made when chocolate liquor is pressed to remove three quarters of its cocoa butter. The remaining cocoa solids are processed to make fine unsweetened cocoa powder.
|Ingredients||cocoa powder, alkaline|
Dutch–processed cocoa powder is made from cocoa beans that have been washed with a potassium solution, to neutralize their acidity, and then pulverized into a fine powder. The process of making cocoa powder Dutch makes it darker, and can help mellow the flavor of the beans. Because Dutch cocoa has been neutralized, it will not react with baking soda in recipes. So, be sure that the recipe is interchangeable for Dutch Cocoa Powder.
To get dutch-processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.
Our extra dark cocoa does not contain preservatives, hydrogenated fats, animal fat, cholesterol or gluten. This Cocoa is processed with low heat. Deep reddish brown in color, it's regarded as the finest imported cocoa powder.
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