Natural vs. Alkalized Cocoa Powders
CIRANDA's organic cocoas, both the natural and the alkalized powders are produced in the same factory from the very same beans. The difference is that alkalizing is being done with potassium carbonate and in natural without the potassium. The Kosher certificate and the organic certificates remain same. Alkalizing, the so called Dutch process, makes the powder a bit more soluble, the color gets slightly darker and slightly milder in taste. There is however no difference in usage, some customers prefer it natural, some alkalized for the very same end-use.

Is alkalized cocoa allowed for organic products?
The USDA / National Organic Program lists the alkalizing materials allowed on their website at: http://www.ams.usda.gov/nop/NOP/standards/ListReg.html

205.605 Nonagricultural (nonorganic) substances allowed as ingredients in or on processed products labeled as "organic" or "made with organic (specified ingredients or food group(s))."

The following nonagricultural substances may be used as ingredients in or on processed products labeled as "organic" or "made with organic (specified ingredients or food group(s))" only in accordance with any restrictions specified in this section. (See web link above for more details.)

(a) Nonsynthetics allowed:
(18) Sodium carbonate

(b) Synthetics allowed
(25) Potassium carbonate

What is "Dutching"? Why use alkali? Is there a non-alkali "dutch" process for refining cocoa?
A Dutching or alkalization process can take place during the processing of cocoa beans. During this process an alkali, usually potassium or sodium carbonate, suspended in water is used to neutralize acids and alter the pH level of the beans. It darkens the cocoa, makes it milder in flavor and increases its dispersability. If cocoa liquor or cocoa cake is subjected to the action of water without the dissolved alkali, some reaction still takes place without a marked change in pH. There is a tendency to produce slightly redder shades than would normally be the case with a natural or unalkalized cocoa. This process can be used for obtaining improved colors when it is necessary to use unalkalized cocoa. The drying, roasting, grinding and pressing process which beans go through can also change their color. Thus for the consumer Dutched cocoa will be darker in color, milder in flavor and have a higher dispersability than non-Dutched cocoa. Source: http://www.icco.org/questions/dutch.htm

References:
Minifie, B.W. Chocolate, cocoa and confectionery science and technology. 3rd edition. Van Nostrand Reinhold, 1989
Young, A.M. The chocolate tree. Smithsonian Institute Press, 1994

Cocoa powder and Aseptic/UHT processing
Advantages of using TapiOK Chocolate syrup in liquid food systems

When adding dry cocoa powder to liquid systems, inadequate blending and/or hydration periods can result in spoilage from mesophilic spore forming bacteria in the dry ingredients. Inadequately hydrated spores dry stage heat resistance is higher than that for which the process was designed. Generally, shortage of time during mixing and blending results in operators' making mistakes with cocoa hydration even though it appears to have mixed properly by visual inspection. The dry environment protecting spores is microscopic and not readily visible to the naked eye.

The use of cocoa-tapioca syrup eliminates the risk of inadequate cocoa hydration. We have special high-shear equipment specifically designed to fully hydrate dry powders in a single pass. The TapiOK chocolate syrup is also heat pasteurized 76-80° Brix syrup wherein all vegetative pathogens and spoilage microorganisms have been eliminated.

By allowing us to perform the hydration, blending and pasteurization of the cocoa powder for you, you reduce potential microbiological exposure, processing time and additional hassles of processing the cocoa at your facilities. Processors can then blend the chocolate syrup base right into other liquids.

TapiOK chocolate syrups offers:

• Reduced risk of pathogen contamination
• Reduce processing times
• Reduce mess from dry powders
• Increase efficiency

Please feel free to call us if you need additional help.