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Botanical Name: Theobroma Cocoa.
Standardization: Natural Organic Cocoa Powder with a 20-22% Fat Content.
Description: After cocoa butter has been extracted from the cacao bean, the crumbly solids of the remaining chocolate liquor are ground into a fine powder to result in cocoa powder. This natural cocoa powder is light to medium brown in color, with a higher fat percentage than 10-12% variety.
Common Uses: Unlike dutched cocoa powder, natural cocoa powder does not go through an alkalization process and therefore has a more acidic pH level and lighter color. Natural cocoa powder should be used in products with baking soda instead of baking powder due to its acidic pH level. Many baking recipes call for cocoa powder but do not specify which to use. If the recipe calls more heavily for baking soda than baking powder, then the recipe requires natural cocoa powder.
Natural organic cocoa powder is widely used throughout the food industry in retail products, baked goods, restaurants and bakeries. Cocoa powder is the core of chocolate's flavor and is most commonly found as natural in your typical grocery store.
IMPORTANT: Natural cocoa powder produced in a plant that is free of the 8 major allergens: Milk, Tree Nuts, Eggs, Wheat, Fish, Peanuts, Shellfish and Soybeans.
Donot breathe dust; store cool & dry.
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H&B Oils Center.
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