Thursday, January 19, 2017

Cocoa powder extender

During 1977, the world produce of cacao beans rose to record heights reaching approximately three times the price prevailing three years earlier.

Ingredient cost consideration and limited availability of cocoa beans has generated interest in cocoa powder extenders and replacers. Cocoa powder extender is similar to cocoa powder in appearance and taste. The extenders are often used in chocolate, biscuit, confectionary etc.

Blends of spray-dried malted barley and roasted barley or other roasted grains are used in some cases at a rate of 35-50% as a replacement for cocoa powders.

The roasted seeds of the locust bean pod, which when pulverized, can be used as an extender to chocolate or cocoa.
Cocoa powder extender

The most popular articles

Other interesting articles

  • Carrageenan, extracted from red seaweeds, stands as a leading hydrocolloid in the realm of food technology. Its applications span a variety of culinary are...
  • Carbonation is a critical sensory element in beverages, enhancing their overall appeal by elevating aroma and creating a distinctive mouthfeel often descri...
  • Calcium is an essential mineral in the human body, found in two primary forms: bound calcium in bone tissue and free, ionized calcium in the blood and soft...
  • The history of hybrid vehicles spans more than a century, showcasing humanity's ingenuity in combining multiple power sources for efficient transportation....