Cocoa solids, also known as cocoa cake, are processed to produce fine unsweetened cocoa powder. Unsweetened cocoa powder is generally available in two main types: Natural and Dutch-Processed (Alkalized).

Dutch-Processed Cocoa Powder, also known as alkalized cocoa powder, is treated with an alkaline agent to reduce its natural acidity. It typically has a reddish-brown color, a milder flavor, and good dispersibility in liquids. Its smooth and delicate cocoa profile makes it suitable for a wide range of bakery and confectionery applications.

Natural Cocoa Powder retains its natural acidity and has a stronger, more intense cocoa flavor. It provides a deep chocolate character to baked products and is commonly used in applications such as brownies, cookies, and chocolate cakes.

QUASTRA’s Cocoa Powder is available in different processing profiles, including natural and alkalized options.