With notes of cocoa, nuts, caramel, and cream, this smooth, high fat, dutched (alkalized) cocoa powder creates velvety textured cocoa classics. It is best used in biscuits, cakes and breads, ice creams, confectionery, desserts, and drinks. Dutch process, pH 7.2-7.6
View the Extrinsic & Intrinsic powder appearances. Extrinsic: The color of dry cocoa particles, including fat. i.e., the ‘dry’ color of the cocoa ingredient. Intrinsic: The color of the cocoa particles in a solution i.e., the ‘wet’ color of cocoa in application.
20-Kilo Case consists of either 20x 1-Kilo Bags OR 4x 5-kilo bags depending on availability