COCOA POWDER
- Molecular Weight: 0
What is COCOA POWDER?
The Uses of COCOA POWDER
Cocoa Powder is the powder produced by the grinding, pulverizing, and air classification of the cocoa presscake, which is obtained by compressing the cocoa liquor, obtained from cocoa nibs, into a presscake and cocoa butter. there are two main types of powder – alkalized and natural. the alkalized (dutch processed) has a ph range of 6.5–8.1, a red-brown shade which tends to develop red- brown end products, and a mild flavor. it is used in beverages, retail cocoa powder, puddings, and ice cream. the natural has a ph range of 5.2–5.9 and a yellow-orange color with a tendency to produce light brown end products. it is used in the baking industry to impart color and flavor and also used in candy, syrups, and toppings.
Safety information for COCOA POWDER
New Products
ALUMINIUM IODIDE 100 GM BUFFER CAPSULE PH 7.0 - 10 CAP BUFFER SOLUTION PH 9.5 (BORATE) EZEE BLUE GEL STAINER BORAX CARMINE (GRENACHERS ALCOHOLIC) POTASSIUM IODATE - IODIDE SOLN 0.1 N Dabigatran Acyl-O3-D-Glucuronide Trifluoroacetic Acid Salt Isofolic Acid Dabigatran 2-O-acylglucuronide metabolite Dabigatran Acyl-?-D- glucuronide Trifluroacetic Acid Erythromycin EP Impurity A Desloratidine Related Compound ARelated products of tetrahydrofuran
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