In cacao processing, "dutching" and "alkalization" refer to two different processes that are used to modify the flavor and properties of cocoa powder. Let me explain each of them in more detail:
- Dutching: Dutching, also known as the Dutch process, is a treatment that involves treating cocoa beans or cocoa powder with an alkaline solution, typically potassium carbonate. The process was developed by the Dutch chocolate maker Conrad Van Houten in the early 19th century. Dutching is primarily done to reduce the acidity of cocoa and create a milder, less bitter flavor profile.
During the Dutching process, the cocoa beans or powder are soaked in an alkaline solution, followed by a rinsing and drying process. The alkaline treatment affects the pH of the cocoa, making it less acidic. It also has the effect of darkening the color of the cocoa powder. But the chemical processing does leave behind traces of harmful chemicals in the Cocoa Powder which could lead to electrolyte imbalance, impaired kidney functions etc
- Alkalization: Alkalization, also referred to as alkalizing or the alkaline treatment, is a broader term that encompasses various methods of adjusting the pH of cocoa products. While dutching is a specific type of alkalization, alkalization can also involve other alkaline treatments beyond potassium carbonate.
The purpose of alkalization in cacao processing is not only to reduce acidity but also to modify flavor, color, and solubility. By adjusting the pH, certain flavors and aromas can be enhanced or diminished, and the cocoa powder can become more soluble in liquids. The alkalization process is carried out by adding alkaline substances to the cocoa beans or cocoa powder, which then undergo specific treatments to achieve the desired pH level.
It's important to note that all cocoa powder which undergoes dutching or alkalization have some traces of residue chemicals used in the process which could be potentially harmful for human health. Natural cacaaa powder, which is made from cocoa beans that have not undergone alkaline treatment, has a more acidic and fruity flavor profile.
Indic Organics Raw Cacao Powder is completely Non-Alkalized or Non-Dutched which means it does not undergo any kind of chemical processing maintaining the natural colour, flavour and acidity of cacao beans