Bakers Journal

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New carob powder cocoa replacer


August 26, 2011
By Bakers Journal

NEWS HIGHLIGHT

New carob powder cocoa replacer
Tate & Lyle has launched a carob powder cocoa replacement solution designed to save costs in recipes.

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.

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"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.


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