Understanding Natural and Processed Cocoa Powder for Baking

SHA

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Can someone explain the difference natural and processed cocoa powder in relation to leavening agents.
 
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Can someone explain the difference natural and processed cocoa powder in relation to leavening agents.

The pH scale is 0 - 14.

A pH of 7 is neutral.

A pH of 0 - <7 is acidic

A pH of >7 - 14 is alkaline



Baking soda (sodium bicarbonate) is alkaline with a pH of >8.

Baking soda requires a acid AND water to activate.



Baking powder is baking soda (sodium bicarbonate) mixed with an acid. Baking powder will activate with contact with water, then again with heat as the acid(s) used in baking powder will activate the sodium bicarbonate when it comes in contact with water and/or heat.

Natural cocoa powders pH of 5.3-5.8 make it acidic.
Dutch processed cocoa is treated with an alkalized solution to reduce the acidity. The pH levels then move from the acidic side to alkaline side on the pH scale.
  • lightly treated cocoa powder pH 6.50 - 7.20
  • medium-treated cocoa powder pH 7.21 - 7.60
  • heavily treated cocoa powder pH 7.61 and higher
Think of it as opposites attract:
  • Natural cocoa powder is acidic; it needs the opposite alkaline. Baking soda is the alkaline
  • Dutch processed cocoa powder is alkaline; it needs the opposite acid. Baking powder is the acid

Another thing to keep in mind about cocoa powder is the cocoa butter fat content. Cocoa powder is made from the cocoa bean particles after the cocoa butter has been extracted. Different brands have different amounts of cocoa butter fat in the cocoa powder. The more cocoa butter, the richer the chocolate flavor and better mouthfeel. Cococa powdered is dutched to remove the cocoa powder is alkalized (Dutched) is to remove the sour/bitter taste from the acidity. Since Dutched cocoa powder is preferred by most pastry chefs for its less sour flavor and color, manufacturers tend to produce more high-fat dutched cocoa powder than natural cocoa powder. So it’s also important to know the fat percentage of a cocoa powder when deciding on a cocoa powder for your recipe.

  • King Arthur Bensdorp Royal Dutch 22/24% Dutched Cocoa Powder
  • Guittard Rich Dutched Cocoa Powder 22/24%
  • Callebaut CP777 Dutched Cocoa Powder 22/24%
  • Cacao Barry Extra Brute Cocoa Powder 22/24%
  • Valrhona 159 Cocoa Powder 20/22%
  • Droste Cocoa Powder 20%
  • Guittard High Fat Natural Cocoa powder 22/24%
 
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Are the leavening agents substituted 1:1 ?
No, because baking powder is a mixture of sodium bicarbonate (baking soda), acid(s) (usually sodium aluminum sulfate, monocalcium phosphate) and a anti-caking agent (usually cornstarch) it is about 1/4 - 1/3 the leavening power of plain baking soda (sodium bicarbonate)

So 1 teaspoon of baking powder = 1/4 - 1/3 teaspoon baking soda.
 
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Sure, I can explain the difference between natural and processed cocoa powder in relation to leavening agents. Natural cocoa powder is made by grinding roasted cocoa beans into a fine powder, and it is typically more acidic than processed cocoa powder. As a result, recipes that use natural cocoa powder often call for baking soda, which is a basic leavening agent. On the other hand, processed cocoa powder is treated with an alkali to neutralize its acidity, which results in a milder flavor and a darker color. Recipes that use processed cocoa powder often call for baking powder, which contains both acidic and basic ingredients. However, it's important to note that not all recipes are interchangeable and it's best to use the type of cocoa powder specified in the recipe.
 

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