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Cacao en polvo alcalinizado

Name: Cacao en polvo alcalinizado
Brand: HUADONG COCOA FOOD (XINGHUA) CO., LTD
Price: 1.5 USD
Availability: InStock

Price 1.5 USD ($)/ Kilograms

Get a Price/Quote

MOQ : 1000 Kilograms

Cacao en polvo alcalinizado Specification

Solubility Tests
Soluble in hot water

Molecular Formula
Not applicable (mixture of cocoa solids)

Smell
Characteristic cocoa aroma

Appearance
Fine powder

Physical Form
Powder

Water Solubility
Partially soluble (dispersion in water)

Shelf Life
24 Months

Solid Content
Typically 97%

Heavy Metal (%)
<30 ppm (as per food grade limits)

Taste
Rich, chocolatey, slightly bitter

CAS No
Not applicable (mixture)

Other Names
Alkalized cocoa powder, Dutched cocoa powder

Type
Food ingredient

Color
Dark Brown

Purity
100% cocoa powder (alkalized)

Application
Bakery, confectionery, beverages, ice creams, desserts

Storage
Room Temperature

Moisture
5%

Packaging
25 kg paper bags with PE liner or as customer's requirements

Fat content
10-12%

Particle Size
99% passing through 200 mesh

Microbiological specifications
Total plate count <5,000 CFU/g, Yeast & Mold <50 CFU/g, Coliforms <10 CFU/g

pH (10% solution)
7.0 - 8.0

Known Allergens
Free from common allergens

Processing
Alkalized (treated with alkali to modify flavor and color)

Cacao en polvo alcalinizado Trade Information

Minimum Order Quantity
1000 Kilograms

FOB Port
Shanghai, Qingdao

Payment Terms
Telegraphic Transfer (T/T)

Supply Ability
1000 Kilograms Per Month

Delivery Time
30 Days

Sample Available
Yes

Sample Policy
If order is confirmed we will reimburse the sample cost

Packaging Details
25kg/bag

Main Export Market(s)
South America, Eastern Europe, Africa

Certifications
FSSC22000, HALAL, KOSHER

About Cacao en polvo alcalinizado

Alkalized cocoa powder is a high quality product made from carefully selected cocoa beans that have undergone an alkalization process. This treatment reduces the natural acidity of cocoa, enhances its flavor, and gives it a darker and more uniform color. As a result, the cocoa develops a smoother profile, less bitterness, and a pleasant aroma, making it a versatile ingredient in cooking and baking. It is commonly used in the preparation of chocolates, hot beverages, cakes, cookies, and ice creams. In addition, it retains many of the natural benefits of cocoa, such as antioxidants and essential minerals that provide nutritional value. Its fine texture allows for easy dissolution in liquids and a homogeneous mix in recipes. Ideal for both industrial and domestic use, alkalized cocoa powder delivers a balanced taste and an attractive appearance to a wide range of food products.

Superior Quality and Versatility

Alkalinized cacao powder stands out for its consistent flavor and color, perfect for chefs and manufacturers seeking reliable ingredient performance. The partial water solubility enables its use across a diverse range of culinary and industrial applications, from baked goods to hot drinks and premium desserts. Its refined particle size ensures a smooth texture in final products.

Safe and Allergen-Free

This cocoa powder is rigorously tested to meet strict microbiological specifications, making it suitable for health-conscious consumers. Free from common allergens and with heavy metals below food grade limits, it offers safety and peace of mind for food production at scale or for high-quality retail use.

FAQ's of Cacao en polvo alcalinizado:

Q: How is alkalinized cacao powder different from natural cocoa powder?

A: Alkalinized cacao powder is treated with alkali to neutralize acidity, resulting in a milder, richer flavor and a darker color compared to natural cocoa powder. This process also improves its dispersion in liquids, making it ideal for culinary and beverage applications.

Q: What are the recommended storage conditions and shelf life?

A: The powder should be stored at room temperature in a cool, dry place away from moisture and strong odors. When stored properly, it retains peak quality for up to 24 months from the date of manufacture.

Q: Where is your alkalinized cocoa powder typically used?

A: Our product is widely used in bakery, confectionery, beverages, ice creams, and desserts due to its rich taste, color, and fine texture. It also appeals to distributors, manufacturers, suppliers, and traders seeking premium ingredient options.

Q: What benefits does the alkalization process provide?

A: Alkalization (Dutching) enhances the cocoa powder's flavor, softening bitterness and creating a deeper chocolate note. It also improves color uniformity and makes the powder more dispersible, especially in hot water-based applications.

Q: How do I use this cocoa powder in recipes?

A: Simply substitute alkalinized cocoa powder in recipes calling for cocoa powder. Its rich, smooth flavor and fine texture enhance baked goods, sauces, drinks, and dessert preparations, delivering consistent results.