Latamarko non-alkalized Cocoa Powder
Non-alkalized cocoa powder is one of the main parts hidden in cocoa beans, which is used to make chocolate. In addition to cocoa powder, the beans contain lots of fat (about 50%), which is known as cocoa butter. Cocoa liquor should be extracted to make non-alkalized cocoa powder. To make cocoa liquor, cocoa is transformed from its coarse state to a very fine texture by going through various stages. In the next step, with the help of a machine, the liquor is filtered using lots of pressure and the fat (cocoa butter) is separated from the solid material (pre cocoa powder). Because the remaining solids look exactly like a cake, it’s called a “cocoa cake” or “cocoa solids”. Non-alkalized cocoa powder is made by pulverizing this so-called cake. The fat content of this powder is 40% lower than that of the beans. In other words, non-alkalized cocoa powder has about 12% fat.
Latamarko non-alkalized Cocoa Powder
Cocoa beans
Cocoa beans and therefore non-alkalized cocoa powder are naturally slightly acidic and their flavor may be unpleasant for some people. For this reason, the industry has started to work and in addition to non-alkalized cocoa powder, it has invented another type of cocoa powder called “alkalized cocoa powder”. The alkalized type has less fat and is also called “Dutch cocoa powder”
Latamarko non-alkalized Cocoa Powder
Latamarko, a Turkish food industry company
Latamarko, a Turkish food industry company, produces both non-alkalized and Dutch cocoa powder in excellent quality. The cocoa beans used by the company are organic, which is why Latamerko products are so healthy. The difference between these two types of cocoa powder is that the non-alkalized cocoa powder retains all its nutrients because no treatment has been done to it. This product is a rich source of flavonoids and anti-cancer substances and has the main aroma and flavor of cocoa beans. Unlike the Dutch type, Latamarko non-alkalized cocoa powder has a light brown color. Many recipes rely on the natural acidity of cocoa to activate baking soda, which causes baking products to rise. Non-alkalized cocoa powder, with the taste and characteristics of real cocoa, is one of the ingredients of many recipes. You should always use a non-sweet type of this cocoa powder when baking. Using unsweetened non-alkalized cocoa powder allows you to control the amount of sweetness of the final product.
In addition to being organic, both non-alkalized and Dutch Latamarko cocoa powder, are highly certified. Several certifications are testaments to the high quality of the products.
How to store Lakamarko Dutch and non-alkalized Cocoa Powder
Cocoa powder should be stored in a cool, dry place to preserve its flavor and durability. Storage temperature below 86 degrees Fahrenheit (30 degrees Celsius) is required to maintain overall quality. Cocoa powder should be kept out of direct sunlight and other sources of ultraviolet light. Cocoa powder can be stored in a sealed container in a cool, dark place for two years.
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