Natural Cocoa Powder  Natural cocoa powder is cocoa that has not had its acid stripped. Natural cocoa powder is usually lighter in color, and because it has all of its acids in tact, it is usually paired with baking soda because the acid in natural cocoa powder mellows the metallic taste that is released in the sodium carbonate of baking soda.

 Alkalized Cocoa Powder  Dutch-Processed or Alkalized Unsweetened Cocoa Powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids.

 Cocoa Butter  Cocoa butter is the edible fat derived from the cacao bean. Solid at room temperature and white to pale yellow in color, cocoa butter has a slight chocolate taste and aroma. To obtain cocoa butter, cacao beans are ground, then either pressed or warmed to separate the fat from the cocoa solids.

 Cocoa Liquor  Chocolate liquor (cocoa liquor) is pure cocoa mass in liquid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is cooled and molded into blocks known as unsweetened baking chocolate (bitter chocolate). Chocolate liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates, 11 percent protein, 6 percent tannins, and 1.5 percent theobromine.


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