- Low alkalinization
- No added potassium
Today, it is the most common ingredient for the production of chocolate ice cream due to its versatility of use and the less complex aromatic profile. Cocoa powder may also be used in small quantities to darken the hue of a gelato made from cocoa mass or chocolate.
In industrial production, cocoa powder is alkalized in order to slightly round the
aromatic profile and avoid peaks of acidity and bitterness. This process also makes cocoa powder a brighter and more intense colour.
Size: 1 kg
Allergens: May contain traces of soy, milk, nuts and derivatives.
Storage: the product must be stored in a cool, dry, odour-free place at a temperature between 14° and 20°C.
Country of Origin: Italy