Forasta Cocoa Powder
Cocoa Powder is the dry solids from the seeds of cocoa fruit with a limited quantity of cocoa butter content. Firstly, the fermented cocoa beans are roasted, deshelled, sterilized and ground to get so-called cocoa mass / cocoa liquor. Then the cocoa mass is pressed to extract the fat, i.e., cocoa butter. Solid cocoa cakes formed after cocoa butter extraction, has typically 10% to 12% of cocoa butter content. Grinding of cocoa mass and subsequent filtration will produce the cocoa powder. Based on requirements, cocoa powder can be natural, alkalized, low fat or high-fat.
The colour and aroma of the cocoa powder is controlled by selecting well-fermented good quality cocoa beans and the degree of alkalization. The pH ranges from 5.2 to 6.0 for natural, 6.0 to 6.8 for medium alkalized, 6.8 to 7.4 for strongly alkalized and above 7.5 to 10.0 for highly alkalized cocoa powder. The colour ranges from light brown, light brown to reddish brown, dark brown, and dark brown to black respectively.
The colour and cocoa flavour can be customized accordingly. The primary application of cocoa powder is biscuits and wafers, beverages, bakery and confectionery, chocolates, dairy and ice creams and health supplements.