Why Gerkens is One of the Best Alkalized Cocoa Powders Out There?
You may want to get your hands on the best-alkalized cocoa powder because of the rich chocolaty flavor dutch processed powders offer. While it may seem like a daunting task at first, now that you’re already here on our blog, the job is already half done!
Here we’re going to discuss why our alkalized cocoa powder stands out from the average ones.
What Is Alkalized Cocoa Powder?
To simplify, Alkalized cocoa refers to cocoa powder that has been treated with potassium carbonate. It’s a process that originated in the Netherlands. Being a Dutch manufacturer of quality cocoa powder Gerkens has an edge in terms of preserving this age-old tradition.
The actual reason behind this sort of technique is to minimize the acid content of natural cocoa. It also blends well with liquid substances like water or milk to give your beverages or cakes a richer, more condensed texture.
A Darker Appearance
The natural cocoa powder can have varied color profiles ranging from sandy brown with a reddish tint to light brown.
The alkalized variant, on the other hand, has a richer color texture from velvety brown to near black. It occurs due to the higher pH levels present in the Dutch processed cocoa.
Choose the alkalized baking cocoa if you’re a pastry chef and if you want your brownies, puddings, pies, and other baked goods to have a deliciously dark appearance.
Rich Chocolaty Flavor
One of the best parts about our Dutch process cocoa powder is that it offers a richer and deeper chocolate flavor. If you’re someone who loves to get subtle notes of dark chocolates in your cakes, hot cocoa, brownies, and other deserts, going for our alkalized cocoa powder packs would be a good move.
Balanced Flavor Profile
Our alkalized cocoa is all about balance. Our exclusive alkalization process eliminates the acid content from the coca making it milder.
Hence, it’s neither too sweet, nor too bitter. Instead, it comes with a mild flavor that satisfies everyone’s tastebuds.
Another reason why our alkalized cocoa is an ideal substitute for natural cocoa is that it can dissolve pretty easily. Natural cocoa is a lot less water-soluble than dutch processed cocoa.
As a result, you’d receive an outstanding texture and will have a creamy mouthfeel with a velvety texture when blended into hot chocolate.
Furthermore, we also have lecithinated cocoa powder options. Lecithin is an emulsifier and the additional lecithin present in the powder would make it exceptionally soluble. So, you won’t be finding clumpy, starchy cocoa substances in your smoothies or other cocoa beverages. Instead, you will get an incredibly smooth and clump-free cocoa beverage experience!
Safe for Acid Reflux or GERD
Cocoa recipes can be a highly challenging diet for those who have acidity issues. Many complain about experiencing acid reflux due to the consumption of foods that incorporates cocoa, like chocolates or cakes. Continuous consumption of foods prepared with highly acidic cocoa powders can lead to long-term stomach issues.
The best part about our high-quality alkalized cocoa powder is that they’re high in pH levels meaning they’d be less acidic than the natural cocoa powder. It will minimize the possibilities of acid reflux and work exceptionally well as a GERD-friendly alternative to natural cocoa.
Difference Between Alkalized and Non-Alkalized Cocoa
There are some striking differences between the two variants that made them separate. From color to taste Dutch-processed and natural differs in numerous areas. Here is a list of differences you’d find between our natural and alkalized powders.
As mentioned earlier, the alkalization process darkens the cocoa to a certain degree making them nearly black. The natural cocoa powder we offer, however, is slightly lighter than the alkalized one.
If you fancy slightly bitter-tasting cocoa baking recipes it’s always better to stick with our natural cocoa powder packs. They’re unprocessed and provide an acidic, bitter taste.
The mellow texture of our alkalized cocoa would blend in easily with those who want to keep things smooth.
Decide which type suits you better and pick the one that compliments your tastebuds for the best experience.
Along with taste and color, alkalized and natural cocoa powder differ highly in texture as well. As a dough, you’d notice the natural cocoa will be softer and easier to give shape.
Doughs made using alkalized cocoa powder would be drier and may taste a bit salty as well.
Cookies made using our natural cocoa would be crispier while the ones that used alkalized cocoa would have an increase in size.
Why Is Gerkens One of the Best Dutch Cocoa Powder Producers?
Our cacao beans are been treated with a special alkalization process that removes the acid in its organic cocoa beans, which makes it easier for the bean to ferment and produce the rich flavor that you love from chocolates.
The result is cocoa that’s rich, but not too heavy—it’s perfect for anyone who wants to enjoy their favorite treat but doesn’t want to feel weighed down by extreme flavors.
The fat content is something that’s worth a mention. Our cocoa powders are known for their high-fat content. High amounts of fat make our cocoa a lot more condensed and richer with chocolaty flavor.
Our product line is enriched with a large variety of different types of cocoa. From sweetened and lecithinated to sugar-free unsweetened cocoa powder and organic cocoa powders, Gerkens is a one-stop opening for all your cocoa needs.
Furthermore, we keep the alkalization level below 7%, minimizing the risks of any health issues that can arise from using additives. Moreover, our alkalized cocoa powder would go pretty well with recipes that use baking powder.
Overall, the distinct qualities of cocoa and a highly specialized alkalization process make our dutched cocoa powders one of the finest in the world.