Briess Malt’s whole grain cocoa replacers
March 12, 2013
CocoaPlus cocoa replacers from Briess Malt and Ingredients consist of all-natural whole grain specialty flours that mimic the color and functionality of cocoa and enhance cocoa’s flavor. Baking applications include cakes, brownies, rye breads, cookies, pie crusts and ice cream sandwich wafers. Both natural and medium-to-dark colors are offered to replace non-alkalized and alkalized cocoa powders, respectively. Typical replacement rates run from 20% in brownies to as much as 50% in breads, cookies and cakes.