DEFATTED COCOA POWDER
- Defatted cocoa powder.
- 11% fat.
- Intense cocoa flavour.
- Ideal for desserts and snacks.
- Suitable for vegans.
What is Defatted Cocoa Powder?
Defatted Cocoa Powder by FoodSeries is a foodstuff, defatted cocoa powder, made from the seeds of Theobroma cacao L.
Defatted cocoa powder has the taste of real cocoa, a bitter and intensely chocolatey taste. This food has been mechanically pressed to eliminate its fats without chemical treatments that affect the pH of the cocoa, maintaining its natural flavour.
Fat-free cocoa powder is a food suitable for vegans.
Why buy Deffated Cocoa Powder in HSN?
Deffated Cocoa Powder by HSN is an exceptional food for a multitude of fitness recipes.
Its nutritional table, adjusted to the millimetre so that it does not inconvenience the strictest diets, contains half the fat of other cocoa powders on the market.
Only one gram of fat per service!
No added sugars
Defatted cocoa powder has the natural taste of cocoa, not sweetened with sugars or sweeteners.
It has a low sugar content, which comes from the cocoa beans themselves.
Less than 1% of the product's composition is sugars.
Deffated cocoa powder does not contain malted cereals or other ingredients that reduce the concentration of natural cocoa.
A 100% natural flavour from the native treatment of Theobroma cacao L seeds.
Our cocoa comes from cocoa beans treated by fermentation and air-drying, pressing the cocoa mass by means of pressurisation based on the traditional Broma process, which retains a higher percentage of phenolic compounds.
Find an intense natural astringent flavour.
Perfect for all recipes
You can use defatted cocoa powder to make your smoothies, but be aware of its natural bitter taste, you could use Erythritol powder to soften it to your liking.
If you prefer a ready-to-mix preparation, you can use our Instant cocoa + inulin powder.
Deffated cocoa powder is ideal for the preparation of fitness desserts in the definition stages.
You can use it in pancakes, cakes, biscuits, and anything else you can think of.
Tag us on Instagram in your recipes, we love them!
How to take?
Use dry cocoa, adding liquid and stirring vigorously until the desired texture is obtained.
Natural cocoa dissolves rather poorly in aqueous media, using a shaker using a shaker is a highly recommended option to reduce the appearance of lumps.
Do you know this foodstuff in depth? Here is some more information!
- International Cocoa Organization. (s. f.). Processing Cocoa.
- Giacometti, J., Jolic, S. M., & Josic, D. (2015). Cocoa Processing and Impact on Composition. In V. Preedy (Ed.), Processing and Impact on Active Components in Food (pp. 605–612).
- Aprotosoaie, A. C., Luca, S. V., & Miron, A. (2016). Flavor Chemistry of Cocoa and Cocoa Products-An Overview. Comprehensive Reviews in Food Science and Food Safety, 15(1), 73–91.
|per 100gper serving|
|Serving size: 1 scoop of 20ml (10g)|
|Servings per container: 15|
|of which saturated|
|of which sugars|
|Protein calculated in dry matter (nitrogen *6.25)|