Cocoa, alcalised
In comparison with fat reduced cocoa (11 % cocoa butter), this cocoa has a higher cocoa butter content (21 % cocoa butter) and therefore a particularly rounded, full-bodied flavour. The powder dissolves easily both in warm and cold milk.
Features:
100 % organic, Fairtrade cocoa: The organic beans for Naturata cocoa come from various Fairtrade projects in South America.
Ingredients
Nothing but the best: We only use organic ingredients of highest quality in our products.
- Valuable ingredients:
Cocoa*, acidity regulator: potash
- Content:
- folding carton, 125g
- Packaging material:
- paper, PE, PP
- Storage advice:
- Store in a cool, dry place.
- Origin of the raw material:
- Dominik. republic, Sao Tomé, Various countries
- Quality:
-
- Myclimate
Myclimatebeyond organic:
- High-quality Demeter ingredients, processed naturally
- Raw materials are sourced from small-farmers' cooperatives
- Climate-neutral product
- Vegan
Average nutritional value & analysis results per 100 g:
- Energie
- 1.634 kJ / 391 kcal
-
Fat
of which saturates -
21,0 g
13,0 g -
Carbohydrates
of which sugars -
12,0 g
0,3 g - protein
- 22,0 g
- Salt
- 0,10 g
Dietary advice/Features:
-
crudités
-
vegan
-
vegetarian
Allergens:
- Egg
- Peanut
- Fish
- Gluten
- Crustaceans
- Lupines
- Milk
- Nuts
- Celery
- Mustard
- Sesame Seeds
- Soybeans
- SO2
- Molluscs
Allergy information:
- not contained
- traces possible
- contained
Production
Cocoa is obtained from the seeds of the evergreen cocoa tree. The pulp of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans.
Cocoa's typical aroma develops during fermentation and roasting: first, the beans are fermented. To do this, they are stored in layers in boxes for several days and ventilated at regular intervals. The sugar content of the fruit pulp leads to a fermentation process, during which the temperature rises to 45-50 °C. This causes the pulp to liquefy and trickle off the beans. After fermentation, the cocoa beans are dried in the sun, cleaned and then roasted. The roasted beans are crushed and coarsely ground. In the process, the mass liquefies. The liquid cocoa mass is then pressed, whereby the cocoa butter is partially extracted. This process is performed mechanically. No chemical solvents are used to extract the fat. What is left is the press cake which is ground to make the extremely fine cocoa powder. Depending on the remaining cocoa butter content, the cocoa is designated either as cocoa (at least 20 % cocoa butter) or fat reduced cocoa (at least approx. 10 % cocoa butter).
In the case of this cocoa, the cocoa beans are alkalised before roasting, that means they are treated with an acidity regulator, potassium carbonate (also known as potash). This causes the cocoa to dissolve better.
Tips for preparation
The cocoa gives cakes and desserts a chocolatey note and also tastes delicious as drinking chocolate!
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