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

Bulk Packaging Options for Cocoa Powder:

1. 50 lb Bags: Ideal for commercial bakers and food manufacturers looking for large quantities.
2. 5 lb Bags: Suitable for smaller businesses or retail operations that require moderate amounts.
3. Custom Bulk Orders: Available for specific needs, allowing flexibility in packaging sizes and quantities.

These options cater to various business sizes, ensuring efficient supply for baking and culinary applications.

The shelf life of cocoa powder is as follows:

• Unopened Cocoa Powder: Typically lasts for 2-3 years when stored in a cool, dry place away from direct sunlight and moisture.
• Opened Cocoa Powder: Can maintain its quality for about 1 year or longer if stored properly. However, its flavor and aroma may gradually diminish over time.

Signs of spoilage include discoloration, clumping, off-smells, or a bland taste. To maximize shelf life, store cocoa powder in an airtight container, away from moisture and heat.

Storage Guidelines for Cocoa Powder

To maintain the quality and flavor of cocoa powder, follow these storage recommendations:

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 area, such as a pantry or cupboard. Avoid humid environments, as moisture can spoil the powder.

3. Avoid Refrigeration: Do not store cocoa powder in the refrigerator or freezer, as these environments can introduce humidity that affects its quality.

4. Long-Term Storage: For long-term storage, consider using Mylar bags with oxygen absorbers to extend shelf life up to 20 years. This method blocks light and moisture, preventing spoilage.

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

By adhering to these guidelines, you can ensure your cocoa powder remains fresh and flavorful for all your baking needs.

Cocoa powder is made through a multi-step process involving cacao beans. Here’s how it’s produced:

1. Harvesting and Fermentation: Cacao pods are harvested, and the beans inside are fermented to develop flavor.

2. Drying and Roasting: The fermented beans are dried and then roasted, which enhances their flavor and makes the shells easier to remove.

3. Shell Removal: The roasted beans are cracked open to separate the cacao nibs from the outer shells.

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

5. Pressing: This chocolate liquor is then subjected to hydraulic presses that extract most of the cocoa butter, resulting in a solid mass called "press cake."

6. Pulverizing: The remaining press cake is cooled, pulverized, and sifted to produce cocoa powder.

7. Dutching (optional): For Dutch-process cocoa powder, an alkali is added to the cocoa solids to neutralize acidity, resulting in a darker color and milder flavor.

8. Packaging: The final cocoa powder is packaged for sale, either as a baking ingredient or for other culinary uses.

Cocoa powder is a versatile ingredient, known for its rich flavor and ability to enhance various recipes.