Cocoa Cake Alkalized PPP

Cocoa cake (kibble) is the primary ingredient for cocoa powder. The cake is produced by extracting cocoa butter from cocoa liquor. The hardened cake retasins a fat of 10-12 (standard). Alkali treatment is done in the cocoa process to neutralize the cocoa cake's acidity. This is called Dutch process cocoa (also known as Alkalized Cocoa). The alkalization process was developed in 1828 by C.J. Van Houten in the Netherlands. Alkalized cocoa cake color ranges from dark brown to black. The alkalization process enhances ph levels to as high as 7.5. Its uses are similar to natural cocoa powder as it is also used in chocolate milk, ice cream, chocolate flavored coatings, biscuits, syrups, and tobacco products. However, its deeper color provides a richer visual appearance and its less acidic flavor blends well with other ingredients.