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Dutch process
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Dutch process

food processing
Also known as: Dutching
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Quick Summary

The term "Dutch process" in food processing refers to a method of treating cocoa and chocolate with an alkaline substance. This process, also known as "Dutching," was introduced by C.J. van Houten in the Netherlands. It involves treating cocoa beans, liquor, or powder with a food-grade alkali solution to partially neutralize natural cocoa acids or create an alkaline product.12

This alkalizing process darkens the color, mellows the flavor, and alters the taste characteristics of the cocoa. It is a key step in producing Dutch-process cocoa powders and chocolate liquors, distinguishing them from natural-process cocoa which is not treated with alkali.2

Summary created from Britannica articles using AI. AI can make mistakes, so verify using Britannica articles.
4 Britannica Sources
  1. Dutch-process
  2. cocoa
  3. history of the Netherlands - Ascendancy of the Dutch economy
  4. Edam

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