Cocoa powder – quality as a trend

In issue 5 we are talking about cocoa powder qualities and trends in this industry. We also take a look into the problem of water activity in sugar confectionery and we give a detailed review of the last Round Table Cocoa in Hamburg.


  • Cocoa powder – qualitiy and trends
  • Water activity in sugar confectionery
  • Round Table Cocoa Hamburg
  • Methods for optimizing theacid reduction in chocolate paste during conching
  • Identifying flavour volatiles in California Almonds