Briess cocoa replacers can replace up to 25% of natural cocoa

by Baking & Snack staff
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An expanded line of natural cocoa replacers is being launched by Briess Malt & Ingredients. The Briess Natural Cocoa Replacer can substitute for up to 25% of natural cocoa in cakes and brownies. Briess Black Wheat Flour joins Briess Black Cocoa Replacer, both functioning at a replacement rate of 25% of the black cocoa in devil’s food cake products, while providing labeling language of either “malted wheat” or “malted barley.” The company can also produce custom blends of its specialty flours to help reduce ingredient costs.

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