Cocoa powder, the ground cacao you get when you remove some of the cacao butter from the processed cacao bean, comes in two forms: natural and Dutch-process. Dutch-process cocoa powder is milder on ...

Olam Food Ingredients (Ofi) has installed two circular biomass boilers at its cocoa processing factories in the Netherlands and Germany. By using cocoa shells – a by-product of the cocoa production ...

All cocoa powders come from cocoa beans, but the difference lies in how they’re processed. Cocoa powder can range from light tan to jet black with varying pH levels that affect how it interacts with ...

Color: Dutch-process cocoa is darker and produces baked goods with a deeper brown hue, while natural cocoa tends to give off ...

Natural cocoa powder is lighter in color, has a higher acidity of about 5 pH, and because of that acidity, has a sharper chocolate flavor. Dutch-process powder is natural cocoa powder that has been ...