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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.
Typical cocoa flavour notes and bouquet are enhanced and intensified with alkalisation. Highly alkalised powders are chosen when these characteristics are desired in the finished product at lower dose rates than lightly alkalised powders.
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.
ADM’s De Zaan™ cocoa
powders are available in a variety of color shades – from
vibrant reds to dark browns and black – with various
accompanying taste profiles and intensities.
This broad
selection helps manufacturers develop highly differentiated
end-products, which in turn enables them to meet the requirements
of both individual customers and vast market segments.
Hawkins Watts New Zealand also offers Organic Cocoa Powder made
from certified cocoa beans, from the Dominican Republic. |
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 For
more information on ADM Cocoa, our supplier
of Cocoa Products, please click
here. |
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