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Baking Cocoa, 14 oz. #2.5 can

Name: Baking Cocoa, 14 oz. #2.5 can
SKU: U181
Price: 11.69 USD
Availability: InStock

SKU

U181

In stock

$11.69

Overview

Baking cocoa powder is great to have on hand for making home made treats. This powder is alkaline based. So the baking cocoa itself is less acidic. This cocoa is great for making cakes, brownies, and other great chocolate flavor treats. Baking cocoa is one of the ingredients that are used for making home made hot cocoa. Baking cocoa is a must have for your daily use as well as your long term food storage.

Ingredients: Cocoa powder alcalized, acidity regulator (potassium carbonate). Naturally gluten free product. This product is non-GMO.

(Product sourced in Spain)

Processed in a plant that handles milk, wheat, eggs, and soy products.

#2.5 can: U181- 14oz. (397g) 66 servings baking cocoa

Also available in:

#10 can: J182- 226 servings

Details

This baking cocoa is processed with alkali and so it goes great with recipes that use baking powder. This cocoa is great for making your homemade hot cocoa recipes.

Shelf life estimates are based on industry studies from sources deemed reputable. Since Rainy Day Foods has no control over individual storage practices, they must disclaim any liability or warranty for particular results.

Shelf Life: Should be stored in cool dark place- optimum condition is 60 degrees or less- for longer storage. Storing properly in our enameled cans and Super pail buckets, product may store up to 5 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that handles milk, wheat, eggs, and soy products.

Directions

More Information
Nutritional Information	Directions: Dutch-processed cocoa powder is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it works better used in recipes calling for baking powder. Other recipes can be used if 1/8 teaspoon cream of tartar or 1/8 teaspoon lemon juice or 1/8 teaspoon vinegar is added. This will replace some of the acidity necessary for the baking soda to work.