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Alkalised Cocoa powder
Produced from fermented, roasted, ground, and pressed cocoa beans, then treated with an alkalization process. It has a dark brown to blackish color, a smooth and mild flavor with reduced acidity, and a pH of about 6.0–9.0. Commonly used in baking, beverages, chocolate, and ice cream, it provides deeper color and a rich, mellow cocoa taste.
Categories
- Ingredients
- Additives
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