What is alkalized cocoa powder?

Alkalized cocoa powder (also known as Dutch-process cocoa) has been treated with an alkali to reduce acidity. It has a smoother flavor, deeper chocolate color, and less bitter taste.

What does 22–24% cocoa butter content mean?

This means that in the powder, about 22-24% of its weight is cocoa butter (natural fat from the cocoa bean). That gives it a richer texture, better mouthfeel, and helps with how it blends in recipes.

What is the difference between alkalized cocoa and natural cocoa?

Alkalized (Dutch) cocoa is treated with alkali, so it’s milder, darker, and less acidic. Natural cocoa is untreated (non-alkalized) with higher acidity and a sharper, more intense flavor.

Does alkalized cocoa taste better?

Whether it tastes “better” depends on what you’re using it for and personal preference. If you prefer smoother, less acidic chocolate, then yes, many people find alkalized cocoa more pleasing. For recipes that need tang or acidity (like some cakes or

Alkalize Dutch Processed Cocoa Powder

Premium Alkalized Cocoa Powder 22-24% (Dutch Process) | 50lb Bulk Case

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Description

Elevate your recipes with our Premium Alkalized Cocoa Powder (22-24% cocoa butter), crafted through the classic Dutch process for a smooth, less acidic flavor and deep chocolate color. Alkalize cocoa powder made from a special blend of Grade AA rainforest cacao, this professional-quality dutch processed cocoa is prized by chefs, artisan chocolatiers, and gourmet bakeries worldwide.

With a luxurious fat content of 22–24%, this powder delivers a rich mouthfeel and intense chocolate taste, making it ideal for cakes, brownies, truffles, gelato, drinking chocolate, and premium desserts. Its fine particle size (99% through a 200 mesh screen) ensures seamless mixing and velvety texture in every application.

Whether you’re running a professional kitchen or creating indulgent treats in the restaurant, this bulk cocoa powder offers unmatched consistency, performance, and flavor.

Limited Release Micro Batch

Alkalized Cocoa Powder 22-24%

Alkali Processed Cocoa Powder Ingredients: Cocoa (processed with alkali).

Country of Origin: United States of America

Physical Properties:

Moisture	≤ 5%
Total Fat Content	22 - 24%
pH	6.7 - 7.3
Particle Size	99.0% through a 200 mesh screen

Microbiological Properties:

Standard Plate Count	≤ 5,000/g
Coliforms	≤ 10/g
E. Coli	Negative
Salmonella	Negative

Recommended Storing Conditions: 60 - 68F; relative humidity < 60%, in odor free atmosphere.

Shelf Life for Dutch Processed Cocoa Powder: Best used within 36 months of production date.

Nutritional Information on Average for 3.53oz (100g):

Calories	380kcal
Fat	22.5g	Saturated Fat	13.6g
		Poly Fat	0.9g
		Mono Fat	8.0g
		Trans Fatty Acids	0g
		Cholesterol	0mg
		Sodium	30.0mg
Carbohydrates	27.6g	Dietary Fiber	27.6g
		Soluble Fiber	4.6g
		Insoluble fiber	23.0g
		Sugar total	0.5g
		Added sugars	0g
Protein	19.4g
Moisture	3.5g	Ash	8.5g
Vitamin D	0mcg	Calcium	140.0mg
Iron	4.00mg	Potassium	3490.0mg
Vitamin A	0mcg	Vitamin C	0mg
Phosphorus	670.0mg	Magnesium	500.0mg

Every lot is independently lab-tested by ISO-17025 accredited labs to ensure compliance with U.S. and international food-safety requirements.

*Nutrient content information is indicative of composition but not intended as definitive or complete. It is not intended for use in determining specific nutrient labeling values in finished products containing this ingredient as the responsibility for determining label information lies with the finished product manufacturer. Organic matter such as contained in the products of this nature is subject to variation in nutritional composition. We disclaim any and all warranties, whether express or implied, including the implied warranty of merchantability. Our responsibility for claims arising from breach of warranty, negligence or any other cause shall not include consequential, special or incidental damages, even if we have been made aware of the possibility of such damages, and is limited to the purchase price of the product. None of the statements made herein shall be construed as a grant, either express or implied, of any license under any patent held by Santa Barbara Chocolate or other parties.