Being sourced from Ghana, OTI's alkalized cocoa powder is the natural cocoa powder that has been alkalized to alter the bitter taste and color of the natural cocoa powder. Unlike the natural cocoa powder, this one also known as Dutch cocoa powder varies in color from light reddish brown to a darker and richer brown color. It is used in a variety of baking and savory recipes. Our Dutch process cocoa powder is your go to for a switch in taste from the natural cocoa powder you are used to. Because of its low acidity level, it doesn’t react with the ingredients that accompany it in cakes, chocolates and other cocoa powder based savories.
Powder without foreign materials, impurities or lumps.
Alkalized Cocoa Powder (1,000kg)
Organoleptic Characteristic of Alkalized '
Taste Pleasant cocoa taste Smell Good cocoa smell Colour Reddish brown Sedimentation 4 (max)
Physical Characteristic of Alkalized
Fat % 10 -12 Moisture % < 5 pH. 6.8 - 7.2 Fineness (75µ = 200 mesh) 98.50% Total Ash 9% Microbiological Characteristics of Alkalized Cocoa Powder TPC (cfu/g) Average of 5000 cfu/g Yeast and Moulds (cfu/g) <50 cfu/g Coliform/g Absent in 1g E-Coli/g Absent in 1g Salmonella Absent in 1g