CHICAGO — Barry Callebaut has introduced four new premium cocoa powders in its Bensdorp brand. The company refers to the cocoa powders as its “Excellence Range.” They may be used in such application as cookies, brownies, ice cream and beverages.
Mullica, a brown cocoa powder, offers intense chocolaty and mild roasted notes that have been shown to work in ice cream and chocolate-flavored beverages. Kennett, a medium red cocoa powder, offers a strong cocoa impact and has been shown to work in ice cream, beverages, syrups, cakes and brownies.
Montgomery, a red cocoa powder, offers a well-balanced but intense cocoa flavor and has been shown to work in a range of bakery, dairy and beverage applications that require strong cocoa notes. Oxford, a dark red cocoa powder, offers distinguishing cocoa and roasted notes that have been shown to work in cakes, brownies and cookies.
|Hugo Van der Goes, vice-president of cocoa for Barry Callebaut North America|