date:Aug 23, 2013
hieve this with ultra low fat levels.
D-00-ZR is also compatible with more delicately textured products such as meringue and sponge cakes. Normally, a reduced-fat cocoa powder containing 10% to 12% fat or more will force these kinds of products to lose crucial structural properties. D-00-ZR overcomes this, allowing them to hold their light structure while providing an intense chocolate flavor and pleasant milk or dark chocolate color, depending on the concentration.