Dutch process chocolate

As Dutch Process or Dutching refers to a method of processing cocoa in which the properties in terms of processing and taste are substantially improved by alkalization. It was named after the country of origin of the inventor Coenraad Johannes van Houten, the Netherlands. In some cooking counselors, a distinction is unsweetened cocoa powder between "nature " and " dutched ".

History

Coenraad van Houten's father founded in 1815 Casparus van Houten which still exists today as a brand Van Houten chocolate factory, which is owned by Barry Callebaut since 1998. In 1830 his son Coenraad Johannes van Houten developed a process for the treatment of cocoa by alkalis, such as sodium carbonate ( soda) or potassium carbonate ( potash).

Coenraad Van Houten's goal was to increase the water solubility of cocoa, and succeeded him. Until this invention, cocoa was thick and frothy. It was easier to digest Through this process, better prepare and industrially processed. Only with the invention of this process, the foundation stone for the mass appeal of the drink was laid.

Properties

He reached by a better solubility in water, a darker color, softer and less acidic taste. The process reduces the antioxidants contained in the cocoa. According to recent studies, but is still a high concentration of polyphenols contained. After Irmgard Bitsch the polyphenols and other pollutants are not significantly reduced.

According to another study stay with a slight Dutch Process 40%, obtained from an intensive only 10% of all antioxidants. Due to the high proportion of the antioxidants in cocoa are still at a high level. By nature, cocoa powder contains 34.6 mg of flavonoid antioxidants per gram weight. This is one of the highest ever, according to a study that was published in 2008 in the Journal of Agricultural and Food Chemistry. This study was conducted by the Hershey Company and Brunswick Laboratory in Norton, Massachusetts. Unsweetened cocoa powder also belongs in the collection of the USDA to the foods with the highest Flavonolgehalten.

The cocoa achieved by this method has a neutral pH and is no longer acidic as natural cocoa. The value increases from natural 5.5 to 7 or even 8 Therefore, baking powder must always be added at gedutchtem cocoa in baking, unless there are other acidic ingredients enough.

Today's use

Today is the most cocoa used in confectionery and ice cream, modified by Dutching. Use it finds in cakes and biscuits, drinks and sweets.

Traditional brands are Sarotti ( Germany ), Droste and Van Houten (Netherlands), Lindt ( Switzerland ), Pernigotti (Italy ), Valrhona and Poulain (France). In the U.S., the use of the term " dutched " or "processed with alkali " is noted on the ingredient list.

Will you should consume cocoa for health reasons you do not drink alkalized cocoa due to the lack here phytochemicals.