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Features
Applications of cocoa alkalization technology
Dutch-process cocoa powder for dark / red / black cocoa
Cocoa for cakes, cookies, ice cream, chocolate drinks
High-fat or low-fat alkalized cocoa
Key Features of cocoa alkalization technology:
Precise pH Control – Adjustable from 6.5 to 8.5 to achieve light brown to deep red/black color.
Uniform Alkali Distribution – Paddle or screw-type reactor ensures even mixing of alkali solution (potassium carbonate, sodium carbonate, etc.) with cocoa nibs or liquor.
Temperature & Moisture Management – Integrated heating and drying stages for optimal alkalization efficiency.
Easy Cleaning & Maintenance – Stainless steel construction (SS304/SS316), CIP-friendly design.
Why cocoa alkalization?
Reasons for alkalizing cocoa include:
1. Reducing the acidity of natural cocoa (pH is raised from 5.2–5.6 to almost neutral values at 6.8–7.5)
2. Reducing sourness
3. Producing intense flavors and darker colors
4. Increase solubility and dispersibility of cocoa in water (key in chocolate beverages)
