DESCRIPTION

This Dutched Cocoa Powder has 20-22% Fat Content. After cocoa butter has been extracted from the bean, the crumbly solids of the remaining chocolate liquor are ground into a fine powder to result in cocoa powder. This cocoa powder is light to medium reddish brown in color with a higher fat percentage than Jedwards’ 10-12% variety.

Whereas natural cocoa powder has an acidic pH level, “dutched” cocoa powder has gone through an alkalization process. Alkalized cocoa powder is processed with a potassium carbonate solution to neutralize the cocoa’s acidity and to create a cocoa powder darker in color with a higher, more alkaline pH level. Dutched cocoa powder is more soluble and less bitter than natural cocoa powder and should be used in products with baking powder instead of baking soda.

Dutched cocoa powder is widely used throughout the food industry in retail products, restaurants and bakeries to name a few. Cocoa powder is the core of chocolate’s flavor and is used to make a number of desserts, baked goods and popular name brand packaged foods.

Jedwards is proud to supply dutched cocoa powder produced in a plant that is free of the9 major allergens: Milk, Tree Nuts, Eggs, Wheat, Fish, Peanuts, Shellfish Soybeans and Sesame. Allergen statements are provided upon request.