The INCI name for Cocoa Powder is Theobroma Cacao (Cocoa) Powder.

Bulk Packaging Options for Cocoa Powder

1. Bulk Bags:

   • Common sizes include 5 LB, 25 LB, 50 LB, and 100 LB bags.
   • Ideal for large-scale baking and food production.

2. Boxes:

   • Custom-sized packaging boxes designed to maintain freshness and aroma.
   • Options for eco-friendly materials like Kraft and corrugated stock.

3. Mylar Bags:

   • Durable, moisture-resistant bags that preserve

Cocoa powder typically has a shelf life of 2-3 years when unopened and stored properly in a cool, dry place. Once opened, it can maintain its quality for about 1 year or longer, although its flavor and aroma may gradually diminish over time. Always check for signs of spoilage, such as discoloration, off-smells, or clumping, to ensure quality.

Storage Guidelines for Cocoa Powder

1. Airtight Container: Store cocoa powder in an airtight container to prevent exposure to air and moisture.

2. Cool, Dry Place: Keep it in a cool, dry location, such as a pantry or cupboard. Avoid humid areas to maintain freshness.

3. Avoid Refrigeration: Do not store cocoa powder in the fridge or freezer, as these environments can introduce moisture.

4. Long-Term Storage: For extended shelf life (up to 20 years), use Mylar bags with oxygen absorbers to protect against oxidation and humidity.

5. Shelf Life: Properly stored, cocoa powder can retain its quality for up to two years, though flavor may diminish over time.

By following these storage tips, you can ensure your cocoa powder remains fresh and flavorful for your baking needs.

Cocoa powder is made through a multi-step process involving the following key stages:

1. Harvesting: Cocoa pods are harvested from cacao trees, and the beans are extracted from the pods.

2. Fermentation: The beans are fermented for several days to develop their flavor.

3. Drying: After fermentation, the beans are dried in the sun to reduce moisture content.

4. Roasting: The dried beans are roasted to enhance flavor and facilitate the removal of the outer shell.

5. Cracking and Winnowing: The roasted beans are cracked open, and the outer shells are removed, leaving behind cocoa nibs.

6. Grinding: The nibs are ground into a thick paste known as chocolate liquor, which contains both cocoa solids and cocoa butter.

7. Pressing: The chocolate liquor is subjected to hydraulic pressing to separate cocoa butter from cocoa solids. About half of the cocoa butter is removed, resulting in a solid mass called "press cake."

8. Dutching (optional): The press cake may be treated with an alkali (a process known as "Dutching") to improve solubility and alter flavor and color.

9. Pulverizing: The remaining press cake is cooled, pulverized, and sifted to create fine cocoa powder.

10. Packaging: The cocoa powder is packaged for sale, either as a standalone product or as part of hot chocolate mixes and other culinary applications.

This process not only produces cocoa powder but also yields valuable cocoa butter, which is used in chocolate production and various cosmetic and pharmaceutical products.