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.
