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| | COCOA POWDER Basic information |
| Product Name: | COCOA POWDER | | Synonyms: | COCOA POWDER;Cocoa powder alkalized cocoa powder | | CAS: | | | MF: | | | MW: | 0 | | EINECS: | | | Product Categories: | | | Mol File: | Mol File | ![COCOA POWDER Structure]() |
| | COCOA POWDER Chemical Properties |
| | COCOA POWDER Usage And Synthesis |
| Uses | Cocoa Powder is the powder produced by the grinding, pulverizing,
and air classification of the cocoa presscake, which is obtained by
compressing the cocoa liquor, obtained from cocoa nibs, into a
presscake and cocoa butter. there are two main types of powder –
alkalized and natural. the alkalized (dutch processed) has a ph
range of 6.5–8.1, a red-brown shade which tends to develop red-
brown end products, and a mild flavor. it is used in beverages, retail
cocoa powder, puddings, and ice cream. the natural has a ph range
of 5.2–5.9 and a yellow-orange color with a tendency to produce
light brown end products. it is used in the baking industry to impart
color and flavor and also used in candy, syrups, and toppings. |
| | COCOA POWDER Preparation Products And Raw materials |
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