Description
With notes of cocoa, flowers and citrus, this light and fruity, high fat, natural (non-alkalized) cocoa powder creates a satisfying chocolate flavor. It is best used in biscuits, desserts, sauces, confectionery, cakes and breads. Notes: Cocoa, floral, fruits, citrus. Natural Process, pH 5.2-6.0.
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 20x 1-Kilo Bags
