"High-fat cocoa powder, or breakfast-grade cocoa powder, alkalized" CPFC per 100 g. Calories, proteins, fats, carbohydrates

High-fat or breakfast-grade cocoa powder that has been alkalized — this is a powder obtained by grinding and drying cocoa presscake, the pulp that remains after pressing the oil from cocoa beans.

High-fat cocoa powder differs from regular cocoa powder in that it contains more fat, which is also called cocoa butter. This gives the product a richer and more full-bodied flavor and aroma.

Alkalization is the process of treating cocoa powder with an alkali such as sodium hydroxide (NaOH). This helps neutralize acids in the cocoa powder and improve its flavor and stability.

High-fat or breakfast-grade alkalized cocoa powder can be used to prepare a variety of dishes and beverages, such as hot chocolate, chocolate sauces, glazes, fillings/creams, cookies, cupcakes, cakes, and other confectionery products.

When selecting and using cocoa powder, consider the following factors:

• Shelf life. Expired cocoa powder may lose its flavor and aroma.
• Storage conditions. Store cocoa powder in a dry, cool place, protected from light and moisture.
• Quality. Cocoa powder should be uniform, free of lumps and foreign matter.
• Product type. High-fat cocoa powder can be richer and more aromatic, but it may also be greasier and higher in calories.
• Purpose of use. Cocoa powder can be used to prepare a variety of dishes and drinks, so it is important to choose a product that fits your needs and preferences.

Before using cocoa powder, it is recommended to perform a quality test to ensure the product meets your expectations. To do this, you can prepare a small amount of the product according to your recipe and taste it. If the flavor and aroma satisfy you, you can use the cocoa powder in your recipes.