This high fat cocoa powder differs from 10-12% low-fat cocoa powder, with a fat content between 20-24% and a brownish-red color.

Applications of High-Fat Alkalized Cocoa Powder 20-24%

The natural high fat cocoa powder is popular in the baking field because of its high fat content, rich cocoa flavor, and bright brownish red color. Buy cocoa powder bulk with more custom selections from Skyswan cocoa wholesale factory

Specification of High-Fat Alkalized Cocoa Powder 20-24%

Other Details of High-Fat Alkalized Cocoa Powder 20-24%

Weight:

N. W.: 25 kg / bag

G. W.: 25.25 kg / bag

Packing Conditions: In 25kgs multilayer craft paper bags with inner polyethylene liner.

Container Loading Capacity:

Per 20' FCL: 580 bags x 25 kg = 14.5 MT

Per 40' FCL: 1000 bags x 25 kg = 25 MT

Storage Conditions: This high quality cocoa powder should be stored in cool and dry storage, temperature max.25°C, relative humidity max 65%.

Shelf Life: 24 months from date of production.

H.S. Code: 1805 000000.

Skyswan also supply the following cocoa powder

Alkaline cocoa powder

Non-alkalized cocoa powder

Black alkalized cocoa powder

What is the difference between high fat and low fat cocoa powder?

Cocoa powder is produced by extracting the fat, known as cocoa butter, from cocoa beans. The remaining solids are ground into a fine powder. The fat content of cocoa powder determines whether it is classified as high fat or low fat. Here are the main differences between the two:

a) Fat Content: High fat cocoa powder typically contains a fat content of around 20-24%, while low fat cocoa powder contains a significantly lower fat content, usually around 10-12%. The higher fat content in high fat cocoa powder contributes to its richer flavor and smoother texture.

b) Flavor: The higher fat content in high fat cocoa powder enhances the flavor by adding a greater depth and richness. It provides a more intense chocolate taste compared to low fat cocoa powder, which can be milder in flavor.

c) Texture: Due to the higher fat content, high fat cocoa powder tends to have a smoother and silkier texture. When used in baking or making hot chocolate, it can create a velvety and indulgent mouthfeel. On the other hand, low fat cocoa powder may have a slightly drier texture.

d) Versatility: High fat cocoa powder is often favored for baking purposes, as the added fat contributes to the moisture and richness of baked goods like cakes, brownies, and cookies. It is also commonly used in making chocolate ganache, truffles, and other confections. Low fat cocoa powder, with its milder flavor, is sometimes preferred for recipes where a lighter chocolate taste is desired or when used as a dusting for desserts.

What is the fat content of Dutch-processed cocoa powder?

Dutch-processed cocoa powder, also known as alkalized cocoa powder, undergoes a process where it is treated with an alkalizing agent to neutralize its acidity. This results in a cocoa powder with a smoother flavor, darker color, and reduced bitterness. The fat content of Dutch-processed cocoa powder is typically the same as that of natural cocoa powder, regardless of whether it is high fat or low fat.

Regarding the fat content of Dutch-processed cocoa powder, it is essential to note that the alkalization process does not alter the fat content of the cocoa solids. Whether it is high fat or low fat cocoa powder before processing, the fat content remains the same after alkalization.

As for the specific fat content of Dutch-processed cocoa powder, it depends on the original fat content of the cocoa beans used in its production. If you are looking for a high fat cocoa powder like Skyswan high fat cocoa powder, it is recommended to refer to the product label or contact the manufacturer for detailed information about the fat content. Different brands may vary in terms of fat content, so it is essential to verify the specific product you are interested in.

Dutch-processed cocoa powder does not have a distinct fat content compared to natural cocoa powder. It is the process of alkalization that differentiates Dutch-processed cocoa powder, providing a smoother flavor profile, and the fat content remains consistent with the type of cocoa powder used as the starting material.