If you've bought cocoa powder in Zurich, perhaps you're wondering whether it's Dutch-processed or not. Perhaps not.
Here's how to tell the difference:
"After a bit of searching, I was able to find out that ‘Dutch-Processed’ cocoa powder is treated with the Alkaline substance potassium carbonate. Your answer can be found by looking at the packaging of the cocoa powder in the zutaten section (generally on the back). If it is processed, it will list the ingredient Kaliumkarbonat E 501. If this is not listed, then the cocoa powder will have a natural acid that will react with baking soda. Most cocoa powders in Europe are dutch-processed, and aside from the listing of potassium carbonate, there is no real method of checking whether or not the powder was processed." - Jack McNulty of laughinglemon.ch
I have not thoroughly tested this theory yet. The "Ligne Patisserie" cocoa powder I bought from Migros only lists one ingredient: Kakao. But I still suspect that it is dutched. Cook's Illustrated has a lengthy article on Dutch-processed cocoa that says "Natural cocoa looks beige; Dutch-processed cocoa boasts a deep, dark, rich-looking brown". Mine looks like the latter. So I will proceed assuming that it is dutched.
Here's why you should care (source):
It does make a difference since Dutch-processed cocoa is less acidic (or more alkaline) than a regular cocoa such as Hershey's. Dutch-Processed Cocoa Powder is neutral and does not react with baking soda, so it must be used in recipes calling for baking powder, unless there are other acidic ingredients in sufficient quantities used.
In constrast, when natural unsweetened cocoa powder (an acid) is used in recipes calling for baking soda (an alkali), it creates a leavening action that causes the batter to rise when placed in the oven.
3 TB Dutch-processed cocoa = 3 TB natural cocoa powder plus 1/8 teaspoon baking soda
3 TB natural cocoa = 3 TB Dutch-processed cocoa plus 1/8 teaspoon cream of tartar, lemon juice or vinegar