Barry Callebaut expands premium cocoa powder range
Four new powders to be produced at Pennsylvania plant.
Barry Callebaut Group has expanded Bensdorp, a premium cocoa powder brand, to include four new products to serve a variety of cocoa applications, ranging from cookies and brownies to ice cream and beverages.
The Swiss cocoa and chocolate products manufacturer announced the introductions -- known as the Excellence Range -- last week. Born in Holland, Bensdorp masters the dutching process to create a wide range of flavors and colors of fine cocoa powder. The new products include:
- Mullica: A brown cocoa powder with intense chocolatey and mild roasted notes that performs well in ice cream and chocolate-flavored beverages.
- Kennett: A medium red cocoa powder with a strong cocoa impact that is suitable for a wide range of applications including ice cream, beverages, syrups, cakes and brownies.
- Montgomery: A red cocoa powder with a well-balanced but intense cocoa flavor well suited for a wide range of bakery, dairy and beverage applications.
- Oxford: A dark red cocoa powder with distinguishing cocoa and roasted notes that performs well in cakes, brownies and cookies.
Hugo Van der Goes, v.p. of cocoa, Barry Callebaut North America noted in a news release that the powders will be produced at the company’s recently expanded factory in Eddystone, Pa. Barry Callebaut invested in pressing, a new alkalizer and a grinding upgrade at that facility.
“With the addition of four new Bensdorp powders, we are completing our range of premium brown and red powders,” he says. “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.”
Barry Callebaut will showcase the Excellence Range of cocoa powders as part of their “BC Studio” experience at the National Confectioners Association’s annual Sweets and Snacks Expo, which runs through Thursday at the McCormick Place in Chicago.