Barry Callebaut touts cocoa shell powder for use in chocolates

07/8/2013 | ConfectioneryNews.com (France)

Chocolate manufacturer Barry Callebaut has developed a process to use powdered cocoa shells to replace cocoa powder in chocolate, compounds, fillings and beverages. The company also said the powder is lower in fat and caffeine and has more dietary fiber and flavanol. The powder can also be used as a fat bloom inhibitor in cocoa-based products and give color to other food products.

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ConfectioneryNews.com (France)

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