Dutch Baking Cocoa is a processed cocoa powder to neutralize its
acids. It does not react with baking soda and works best in recipes
calling for baking powder. For other recipes, 1/8 teaspoon of cream of
tartar, lemon juice or vinegar can be added to replace some of the
acidity necessary for the baking soda to work. A great cooking aid for
your emergency food storage or to keep on hand for your cooking and
Ingredients: Dutch processed cocoa powder (processed with alkali).
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.
Servings per containers:
2.5 can: U181- 14oz. (397g) 79 servings
#10 can: J182-48oz. (1361g) 272 servings
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.
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.