Bakers Journal

New carob powder cocoa replacer

August 26, 2011
By Bakers Journal

August 26, 2011, Lille, France – Tate & Lyle has launched a carob powder cocoa replacement solution designed to save costs in recipes.

Carcao is a high quality carob powder that boasts cocoa-like flavour and colouring. It can be used as a partial cocoa replacement in bakery, dairy and ice cream applications.

"In light of volatile cocoa pricing and supply issues, many food manufacturers are looking for solutions which reduce the cocoa content of their products as a means of controlling recipe costs," said Kerstin Werner, head of business development at Tate & Lyle Food Systems.

By adjusting the temperature and roasting conditions during the production process, producers can create a carob powder with a variety of characteristics, ranging from light brown and sweet tasting to dark brown with a strong unsweetened taste.


Print this page


Stories continue below


Leave a Reply

Your email address will not be published. Required fields are marked *