CACAO FLOUR: organic single origin, GF baking flour alternative
If baking with cacao flour is a new idea to you, you aren’t alone.
Cacao flour isn’t just an excellent substitute for wheat flour, it’s a sustainable food:
The food industry generates a large amount of agro-industrial waste. In the fruit processing industries (cacao is a fruit), waste makes up about 65 % to 70% of the total fruit mass, depending on the the fruit. Cocoa bean husks (the shells) are removed after roasting when we makers (the wee ones like me and the international mega-giants That Shall Not Be Named) crack and winnow the beans. Most often this shell is just discarded, but! recent research showing that cocoa bean shell is rich in bioactive compounds has led to research for its use in baking. I found this info via a scientific study on baking with cacao shell for chocolate cakes which you can be find here.
But back to the baking!
It is NOT the same as cocoa powder, as it has less fat—I love it for breads and cakes. The texture is more like a serious whole wheat flour, with a lovely cocoa aroma. Based on the above studies it is recommended to use up to 75% in place of wheat flour (all-purpose etc).
Map’s cacao flour is made using single origin shell from organic certified Tanzania cacao beans.
Vegan-friendly and GF
227g / 8 oz, in a resealable pouch
If baking with cacao flour is a new idea to you, you aren’t alone.
Cacao flour isn’t just an excellent substitute for wheat flour, it’s a sustainable food:
The food industry generates a large amount of agro-industrial waste. In the fruit processing industries (cacao is a fruit), waste makes up about 65 % to 70% of the total fruit mass, depending on the the fruit. Cocoa bean husks (the shells) are removed after roasting when we makers (the wee ones like me and the international mega-giants That Shall Not Be Named) crack and winnow the beans. Most often this shell is just discarded, but! recent research showing that cocoa bean shell is rich in bioactive compounds has led to research for its use in baking. I found this info via a scientific study on baking with cacao shell for chocolate cakes which you can be find here.
But back to the baking!
It is NOT the same as cocoa powder, as it has less fat—I love it for breads and cakes. The texture is more like a serious whole wheat flour, with a lovely cocoa aroma. Based on the above studies it is recommended to use up to 75% in place of wheat flour (all-purpose etc).
Map’s cacao flour is made using single origin shell from organic certified Tanzania cacao beans.
Vegan-friendly and GF
227g / 8 oz, in a resealable pouch
If baking with cacao flour is a new idea to you, you aren’t alone.
Cacao flour isn’t just an excellent substitute for wheat flour, it’s a sustainable food:
The food industry generates a large amount of agro-industrial waste. In the fruit processing industries (cacao is a fruit), waste makes up about 65 % to 70% of the total fruit mass, depending on the the fruit. Cocoa bean husks (the shells) are removed after roasting when we makers (the wee ones like me and the international mega-giants That Shall Not Be Named) crack and winnow the beans. Most often this shell is just discarded, but! recent research showing that cocoa bean shell is rich in bioactive compounds has led to research for its use in baking. I found this info via a scientific study on baking with cacao shell for chocolate cakes which you can be find here.
But back to the baking!
It is NOT the same as cocoa powder, as it has less fat—I love it for breads and cakes. The texture is more like a serious whole wheat flour, with a lovely cocoa aroma. Based on the above studies it is recommended to use up to 75% in place of wheat flour (all-purpose etc).
Map’s cacao flour is made using single origin shell from organic certified Tanzania cacao beans.
Vegan-friendly and GF
227g / 8 oz, in a resealable pouch