Chocolate Muffins


If you are looking for a solution to improve your cocoa muffin, then Cocoa Fiber CO is the product for you. Thanks to the fiber, the production cost is lower. Efficiency and adaptability are on the equal level for both cocoa fiber and cocoa powder. Cocoa fiber provides better homogeneity and deliquescence to the muffins.

Main Characteristics:

  • Cocoa Fiber is noticeably cheaper comparing to cocoa powder
  • Multiple laboratory research on Cocoa Fiber showed it is best performing with water addition
  • Studies have also shown that Cocoa Fiber CO contibutes lower baking losses (can increase yield compared to cocoa powder).

Summary of our application study:

  • No difference in colour;
  • Cocoa Fiber CO results in better overall taste;
  • Crumb colour and structure assessed as similar;
  • Cocoa fiber provides better homogeneity and deliquescence;
  • Cocoa fiber containing muffins were rated higher in overall preference by the taste panel;
  • Easy to use and easily adaptable to all formulations ;
  • Total production cost is lower for cocoa fiber

Cocoa Fiber CO addition in chocolate muffin formulation has been shown to increase product yield and also improve the uniformity of the muffin batter. This fiber is easily adaptable to all formulations that contains cocoa powder. Due to the lower cost of cocoa fiber compared to cocoa powder, production cost can also be lowered. Chocolatte muffins with cocoa fiber consistently received higher scores in terms of preference from taste panels.

  • Increases efficiency of the final product
  • Increases the feeling of freshness
  • Enhances the texture of the final product
  • Does not give off-taste to the product, the fiber is of natural origin
  • Is easily adapted to the recipe
  • Enhances nutritional profile

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