Focus on cocoa

摘要

Cocoa powder, alongside chocolate, has become one of the most popular ingredients in a wide range of bakery products including cakes, pastries, brownies, doughnuts and biscuits, as well as frozen bakery items and bakery premixes. In this month's issue we focus on this versatile ingredient with a look at how the different types of cocoa powder can be used to adapt recipes on pages 16-17. We also consider the challenges of meeting a growing demand for organic cocoa powder on pages 19-20.