Cocoa powder is a valuable flavoring material in baked goods
and desserts as well as the basis of hot chocolate drinks. It is produced by finely milling the press cake after partial removal of cocoa butter from the roasted nibs by hydraulic pressure.
This moves most of the fats but still leaves about 22% in the press cake.
The flavor is little affected by this process and in consequence, the cocoa notes are more concentrate in powder than in chocolate liquor.
The commercial powder varies in color and flavor, dependent upon the quality the beans used,
the degree of roasting and precise method.The good quality cocoa powder has the following characteristics:
PH: 5.6 to 7,.1 dependent upon whether or not the cocoa beans were processed with alkali.
Fat: about 24% and not less than 22%
Moisture: 3-4%
Cocoa Powder
