Baked

ARTICAO

ARTICAO is a range developed to act as a partial substitute for cocoa powder in applications such as cakes, pastries, creams, ice cream, etc., making it possible to reduce its use without altering the sensory profile of the final product. Its formulation is designed to preserve the colour, flavour and typical cocoa experience, even when the amount used in the recipe is reduced.

ARTICAO also improves the internal texture of the dough, making it moister and softer thanks to its ability to retain moisture and stabilise the structure during baking. This makes it an effective technological tool for optimising costs, reducing variability and maintaining quality in products where cocoa is a key ingredient.

Advantages

It allows the amount of cocoa powder to be reduced by up to 30–35 per cent without affecting the colour or appearance of the final product.
It retains the characteristic flavour of cocoa, ensuring that the flavour remains intense even when used in smaller quantities.
It improves the texture, resulting in a softer, juicier crumb that is less dry than the control formulation.
It helps to retain moisture, prolonging the product’s freshness.
It stabilises the protein structure during baking, resulting in more cohesive and uniform doughs.
It does not affect the production process and can be added in the same way as cocoa powder.
It optimises costs by enabling a reduction in the amount of cocoa used without compromising sensory quality.
It ensures consistency in the final product, minimising variations between batches.