Cocoa Powder

Overview
Inci name
The INCI name for Cocoa Powder is Theobroma Cacao (Cocoa) Powder.
Packaging
Bulk Packaging Options for Cocoa Powder
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5 LB Bags: Ideal for small to medium-sized businesses, offering convenience while maintaining freshness.
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50 LB Bulk Boxes: Suitable for larger operations, providing cost-effective pricing and ample supply for high-demand production.
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Drums (up to 200 LB): Perfect for industrial use, these large containers are designed for maximum storage and efficiency for manufacturers.
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Custom Packaging: Options available for tailored solutions based
Shelf life
The shelf life of cocoa powder is as follows:
- Unopened: 2-3 years when stored in a cool, dry place away from direct sunlight.
- Opened: Typically maintains quality for about 1 year, although it may last longer if stored properly.
Signs of spoilage include discoloration, clumping, off-smell, or a bland taste. Proper storage in an airtight container is essential to maximize shelf life.
Storage
Storage Guidelines for Cocoa Powder
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Airtight Container: Store cocoa powder in an airtight container to prevent exposure to moisture and air, which can degrade its quality.
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Cool, Dry Place: Keep it in a cool, dry location, such as a pantry or cupboard. Avoid humid environments, as moisture can ruin the powder.
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Avoid Refrigeration: Do not store cocoa powder in the fridge or freezer, as these areas tend to foster humidity, which can negatively affect the powder.
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Long-Term Storage Options:
- Mylar Bags with Oxygen Absorbers: For extended shelf life (up to 20 years), use Mylar bags with oxygen absorbers to protect against oxidation and moisture.
- Vacuum Sealing: For short-term storage (1-2 years), vacuum sealing can be effective, though it may not remove all oxygen.
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Shelf Life: Properly stored cocoa powder can last up to two years, but its flavor may diminish over time.
By following these guidelines, you can ensure that your cocoa powder remains fresh and flavorful for all your baking needs.
How it's made
Cocoa powder is made through a multi-step process that begins with cacao beans. Here’s how it is produced:
- Harvesting: Cacao pods are harvested, and the beans are extracted.
- Fermentation: The beans are fermented for several days to develop flavor.
- Drying: Fermented beans are dried to reduce moisture content.
- Roasting: Dried beans are roasted to enhance flavor and facilitate shell removal.
- Winnowing: The roasted beans are cracked open to separate the nibs from the shells.
- Grinding: The cacao nibs are ground into a thick paste called chocolate liquor, which contains both cocoa solids and cocoa butter.
- Pressing: The chocolate liquor is subjected to hydraulic pressing to separate cocoa butter from the cocoa solids. About half of the cocoa butter is removed, leaving behind a solid mass known as "press cake."
- Dutching (optional): The press cake may be treated with an alkali (Dutching) to improve solubility and flavor, resulting in Dutch cocoa powder.
- Pulverizing: The remaining cocoa solids are cooled, pulverized, and sifted to create fine cocoa powder.
- Packaging: The cocoa powder is then packaged for retail or sold in bulk for use in various food products.
This process not only produces cocoa powder but also yields valuable cocoa butter, which is used in chocolate production and cosmetics.
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