[EN] Alkalization, also known as "Dutching," is an optional, but very useful, step taken in the production chain of cocoa to darken its color, modify its taste, and increase natural cocoa solubility. Over the years, various ...

[EN] Traditional alkalization, essential for darkening color, modifying flavor and increasing cocoa powder solubility, is a discontinuous time-consuming technique that employs considerable energy. We herein propose extrusion ...