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Baking Cocoa (dutch processed) - U181 - 14 oz. #2.5 can

SKU

U181

In stock

$13.19

Overview

Our Dutch processed baking cocoa is the dream of every chocolate lover. This 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. This is great for brownies, cakes, and your favorite decadent chocolate recipe. This cocoa is as delicious as it is easy to use. A need for your long term food storage-not just a luxury!

Ingredients: Dutch processed cocoa powder (processed with alkali). Naturally gluten free product. This product is non-GMO.

(Product sourced in Spain)

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

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

Also available in:

#10 can: J182- 272 servings

Details

Dutch processed baking cocoa is a wonderful product to have on hand. This cocoa is processed using alkali, which makes the cocoa good to use in recipes that call for baking powder. This is great to use in recipes such as cakes, brownies, and hot cocoa. This is a delicious addition to your food storage staples.

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 5 years. Bulk products need to be repackaged for long term storage.

Packaged in a plant that contains milk, wheat, eggs, soy, and tree nut 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.