Transcript

• Session Spotlight: Reduce Cocoa Usage and Enhance Color in Baking
• Hi, my name is Stephen Robbins. I'm the director of product development with Richardson International, a company that's been supplying ingredients into the baking industry for over 25 years.
• What topic or trend does this session cover, and why is it important?
• This session is going to cover how you can use roasted malted barley products in order to replace cocoa powder. The trend that this is covering is both sustainability and cost reduction. Cocoa powder has never been a more volatile ingredient both in terms of cost and in terms of availability, and any large cocoa user is going to be looking for different, different ways, different strategies in order to reduce the impact that Cocoa has on both the sustainability profile of their company as well as their bottom line, and this session will help anybody who's interested in doing that.
• What will attendees learn from this session?
• Ultimately, attendees for this session are going to learn how to reduce their cocoa usage through the use of roasted malted barley products. We'll learn a lot about the roasting process, what type of flavors are developed in malted barley, and why it's a perfect medium for this roasting process. And they'll learn about the different types of roasted malted barleys and which ones are useful for replacing which types of cocoa in which baked good applications.