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By the term cocoa powder we mean that, it is that particular product, which is released after the overall process of the extraction or the pressing of the cocoa beans in order to derive a significant part of the cocoa-butter or fat from it. The initial cocoa-bean, which is particularly extracted, is normally in the liquid chocolate form. No alcohol is present in this particular chocolate liquor. It is just a simple material of the roasted beans of the cocoa powder which is thoroughly refined and then grounded finely into a paste. This particular paste changes to the liquid form at a temperature more than 40°C. After this particular process, this chocolate-liquid or the liquid paste passes through the process of the pressing at 6000-12,000 psi for the best outcome. This is very well done in order to remove the maximum amount of the cocoa-butter or the fat from the liquid that is formed. This particular material which is being derived is known as the cocoa-press-cake & it also contains typically 10 – 12 % of the remaining cocoa-butter. This is again broken down into many of the small pieces & then subsequently grinded into the fine powder called as the cocoa powder. All the wholesale chocolate chocolates which are available in the market are made up of the rich cocoa powder. Some have more cocoa powder and some have it in less quantity. A person can find all the required and essential antioxidant-value, rejuvenating the features of the neurotransmitter, benefits of the mineral in raw cacao-beans. The cocoa powder which we supply is certified and is extracted out from the extremely clean, beautiful, microbe-free beans of cocoa. Basically there are two major types of the cocoa powder- Dutch and natural. From the solids of a roasted, dried cocoa bean, which are very finely ground into a powder for the purpose of packaging natural cocoa powder is prepared. Though it usually contains the fruity or the smoky notes just like the dark roasted coffee beans do, the powder is slightly acidic and has a very sharp taste to it. Depending on the overall presence of an acidic ingredient in order to activate them, the natural cocoa powder will very well react with the leavening agents like the baking soda. The natural Dutch cocoa powder that has been alkalized to remove its acidity and make it completely neutral is Dutch process cocoa powder. For many, because doesn’t have to overcome the slightly acidic taste of the cocoa before enhancing of its flavour this deepens the flavour of the cocoa powder. It also means that there will be no reaction in case of Dutch cocoa powder with the baking soda as it happens with the non-alkalized cocoa powder does; when using the Dutch process cocoa in a recipe that uses baking soda and no other additional leavening effect. Russ Murray is the owner of this website and writes articles for his own website. For further details about dutch cocoa powder and Cocoa Powder please visit the website.
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