Cocoa powder is processed directly from cocoa beans, cocoa products, cocoa liquor from some of the cocoa butter removed by squeezing too after cocoa cake, cocoa cake obtained after screening of crushed red-brown powder is cocoa [1] powder . Cocoa powder according to their fat content is divided into high, medium, low fat cocoa powder; by different processing methods are divided into natural powder and alkalized powder. All kinds of cocoa powder in color from light brown to dark red. Cocoa powder has a strong cocoa aroma, the direct use
In the production of chocolate and beverages. Manufacture of chocolate cake to the material, is not to add other materials of pure cocoa powder, usually is sold in supermarkets has been added to the beverage powder sugar and milk, not in combination, do chocolate cake plus 30 g cocoa powder is generally in a common to two pounds of cake, because cocoa powder is acidic, heavy use will make the cake with a sour, so you can use a small amount of baking soda as a neutralizer to neutralize its acidity, but also to deepen the color of chocolate cake