Naturata cacao alkalized -- 125g

Naturata cacao alkalized -- 125g

AED 32.00
+ AED 69.00 Air Shipping

  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Credit card / Cash on Delivery
Description
Naturata Alkalized Cocoa 125g. This cocoa has a higher cocoa butter content (21% cocoa butter) than defatted cocoa (11% cocoa butter), giving it a particularly round, full-bodied flavor. The powder dissolves wonderfully in both warm and cold milk.
Nutritional information: per 100g
kJ: 1634
kcal: 391
Fat: 21g
of which saturates: 13g
Carbohydrates: 12g
of which sugars: 0.3g
Protein: 22g
Salt: 0.1g
Ingredients: Not in production: Peanut, gluten, lupin, nuts, celery, mustard, sesame, soy, milk
Uses: The cocoa is ideal for cakes and for preparing chocolatey desserts. Also delicious as a hot chocolate drink!
Capacity: 125
Seal: DE-ÖKO-001
Origin: Non-EU agriculture. Switzerland, Dominican Republic, Sao Tomé, various countries
Additional information: No additives requiring declaration present
Notes: 100% fairly traded and climate-friendly: The beans for Naturata cocoa come from various Fairtrade projects in Latin America. More details at www.naturata.de - Potassium carbonate is also known as "potash" and is often used in Christmas baking. Potassium carbonate reduces the proportion of free fatty acids in cocoa. This gives the cocoa a milder and more balanced taste and dissolves better in water or milk.
Production: Cocoa is obtained from the seeds of the evergreen cocoa tree. The flesh of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans. The typical aromas of cocoa develop during fermentation and roasting: First, the beans are fermented. For this purpose, they are layered in boxes for several days and ventilated at regular intervals. The sugar content in the fruit pulp leads to a fermentation process in which the temperature rises to 45-50°C. This causes the fruit pulp to separate from the beans and flow away. After fermentation, the cocoa beans are dried in the sun, cleaned, and then roasted. The roasted seeds are crushed and coarsely ground. This liquefies the mass. The liquid cocoa mass is then pressed, whereby some of the cocoa butter is extracted. This process is carried out mechanically. The fat is not extracted with chemical solvents. What remains is the press cake, which is ground into cocoa powder. Depending on the residual cocoa butter content, it is referred to as cocoa (at least 20% cocoa butter) or cocoa with low fat content (at least approximately 10% cocoa butter). With this type of cocoa, the cocoa beans are alkalized before roasting, meaning they are mixed with the acidity regulator potassium carbonate (also known as potash). This makes the cocoa more soluble.
Production: Cocoa is obtained from the seeds of the evergreen cocoa tree. The flesh of the cocoa fruit contains the bluish-white, almond-shaped cocoa beans. The typical aromas of cocoa develop during fermentation and roasting: First, the beans are fermented. For this purpose, they are layered in boxes for several days and ventilated at regular intervals. The sugar content in the fruit pulp leads to a fermentation process in which the temperature rises to 45-50 °C. This causes the fruit pulp to separate from the beans and flow away. After fermentation, the cocoa beans are dried in the sun, cleaned, and then roasted. The roasted seeds are crushed and coarsely ground. This liquefies the mass. The liquid cocoa mass is then pressed, whereby some of the cocoa butter is extracted. This process is carried out mechanically. The fat is not extracted with chemical solvents. What remains is the press cake, which is ground into cocoa powder to a fine powder. Depending on the remaining cocoa butter content, it is referred to as cocoa (at least 20% cocoa butter) or cocoa with low fat content (at least around 10% cocoa butter). With this cocoa, the cocoa beans are alkalized before roasting, which means they are mixed with the acidity regulator potassium carbonate (also known as potash). This makes the cocoa more soluble.
Responsible:
Naturata cocoa, low fat
Contains 20 to 22% fat. Compared to highly defatted cocoa, this cocoa has a higher cocoa butter content and therefore has a particularly round, full-bodied flavor. This gives cakes and desserts a delicate chocolatey note and also tastes delicious as hot chocolate with a dollop of cream!
Naturata cocoa powder is used for baking, decorating, and as an ingredient in cocoa drinks. Low fat cocoa has a milder, fuller flavor. It dissolves better in warm milk and is therefore particularly suitable for making drinking chocolate.
DE-ÖKO-007
Origin
Germany
Countries of origin of the main ingredients
Dominican Republic, Sao Tomé
Notes
Store in a dry place, protected from heat
Food safety label
Cocoa, slightly defatted, 20-22%
Scope of delivery
Pack 125g
General Cocoa powder is used for baking, decorating and as an ingredient in cocoa drinks. Slightly defatted cocoa has a milder and fuller flavor. It dissolves better in warm milk and is therefore particularly suitable for making drinking chocolate. Ingredients Cocoa, slightly defatted*, acidity regulator: potassium carbonate; Fat content: 20-22% Nutritional values ​​& analysis results based on 100 g Energy kJ / kcal: 1634 kJ / 391 kcal Fat: 21.0 g of which saturated fatty acids: 13.2 g Carbohydrates: 12.4 g of which sugars: 0.3 g Protein: 22.3 g Salt: 0.1 g * = Ingredients from organic farming, ** = Ingredients from biodynamic farming This list of ingredients corresponds to a full declaration in accordance with the guidelines of the Federal Association of Natural Foods and Natural Products.
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Naturata cacao alkalized -- 125g

  • Includes any applicable VAT and customs duty.
  • Air shipping cost to be recalculated with delivery address at checkout.
  • To be delivered in 6 - 9 * working days.
  • 100% genuine and new product.
  • Credit card / Cash on Delivery
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