Barry Callebaut launches cocoa powders

by Jeff Gelski
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Barry Callebaut Bensdorp cocoa powders
Barry Callebaut has introduced four new premium cocoa powders in its Bensdorp brand.
 

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, Barry Callebaut
Hugo Van der Goes, vice-president of cocoa for Barry Callebaut North America
“With the addition of four new Bensdorp powders, we are completing our range of premium brown and red powders,” said Hugo Van der Goes, vice-president of cocoa for Barry Callebaut North America. “These domestically produced Bensdorp powders have proven to be excellent options for both existing applications and new product introductions, especially in beverage, bakery and dairy. The new cocoa powders will be produced in our expanded Eddystone, Pa., factory, where we recently finished investments in pressing, a new alkalizer and a large grinding upgrade.” 
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