Recently soaring cocoa prices have prompted ingredients companies to develop cost effective cocoa alternatives for bakery applications which deliver flavour and quality but containing less chocolate.
Recognising that cost was a significant driver in product development, the ingredients giant said only minimal amounts of its new deZaan D11EB were required to make a significant difference to the bakery product’s colour, due to the powder’s dark and rich characteristics.
“The cost saved depends on the type of cocoa powder that D11EB is replacing, however our “less is more” approach can yield substantial savings on cost in use,” Rinus Heemskerk, director of Innovation at ADM told this publication.
According to ADM, deZaan D11EB is the deepest shade in the brand’s range of dark cocoa powders which includes D11SB, D11RB and D11B.
The powder can be used in a diverse range of applications such as biscuits, cakes, compound coatings and dry mixes, as well as fillings and truffles, said ADM.
In regards to other replacers that are on the market, Heemskerk said cocoa powder extenders provided colour but did not provide cocoa flavour.
“D11EB provides a bold cocoa flavor along with its deep colour, allowing a reduction in overall cocoa powder content without compromising the flavour,” he said.
Recently other ingredients suppliers have introduced new cocoa replacers which also aim to cut costs for bakers.
German-based HERZA Schokolade recently launched some micro-size chocolate pieces for goods like muffins and baked foods.
The company claimed the new product reduced costs for manufacturers, with a kilogram of the classic chocolate ingredients containing about 10,000 pieces compared to a kilogram of micro-drops which contains more than 500,000 pieces.
Baketec recently launched a new cocoa powder replacer for bakery applications which, according to the company enabled savings of up to 40 per cent.
Source: Bakery and Snacks