Cocoa
 Cocoa products are widely utilised as a
flavouring and colourant, particularly in the dairy, frozen
dessert, bakery and confectionery industries.
Cocoa powders vary considerably in flavour
and colour with natural cocoa powder being light in colour
with more acidic flavour notes.
The most commonly used cocoa powders in the
food industry are alkalised; the cocoa kernel has been treated
with an alkali such as potassium carbonate.
Lightly alkalised powders have a milk chocolate
flavour, while strongly alkalised powders have a characteristically
dark chocolate flavour.
 Flavour is also affected by the fat content
of the powder. Standard cocoa powders contain 10 - 12% fat,
while premium powders contain around 20 - 24% fat.
When cold milk or water 'wettability' is required, lecithinated
cocoa powders perform well. These powders generally
contain around 5% lecithin to make dispersion easier.
Hawkins Watts Ltd also offers
Organic Cocoa Powder made from certified
cocoa beans, from the Dominican Republic.
Cocoa liquor (or "mass") is primarily
used for chocolate manufacture and plays a dominant role
in determining the ultimate flavour of the chocolate. The
fat content of cocoa liquor is between 50 - 57% (cocoa butter).
Cocoa liquor is the product from which cocoa powder and
cocoa butter are produced.
Cocoa butter is the fat
component from the cocoa bean and is mechanically pressed
from cocoa liquor.
The term 'PPP' refers to Pure Prime Press which means the
cocoa butter is only mechanically pressed, filtered/centrifuged
and deodorised.
More information here:
 Cocoa Products 
Certified
organic cocoa powder
| The HWL Cocoa Range: |
| COCOA BUTTER
|
ADM De Zaan cocoa butter |
| COCOA LIQUOR
|
ADM
De Zaan cocoa liquor in blocks or kibbled. |
| COCOA POWDER
|
ADM
De Zaan range - a good selection of natural; light,
medium and strongly alkalised powders;
standard and premium fat powders |
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