Bensdorp cocoa powder applications: cakes, madeleines, muffins and cupcakes

Cakes, madeleines, muffins, cupcakes

Indulgent pastries with elegant simplicity and intense chocolate flavor
Intense chocolate flavor
Elegant simplicity
Light and fluffy

Sponge cakes, madeleines, muffins and cupcakes owe their immense popularity to their elegant simplicity. But that does not mean they cannot taste heavenly. These cocoa powders bring out an intense chocolate flavor in your pastries, and keep them light and fluffy. With the choice between medium brown or deep dark red cocoa powders you can assign the right color to the right chocolate flavor intensity.

Recommended Bensdorp Cocoa Powder: 

Taste

Bensdorp Saandam cocoa powder (taste spider graph)

Mild chocolate flavor

Color

Dry
Wet

pH

6.8 - 7.2
Texture in application
Fluffy
For pastries with a fluffy texture
  • Fluffy
  • Brittle and crumbly
  • Crunchy
  • Crispy

Taste

Bensdorp Superior Red cocoa powder (taste spider graph)

Superior chocolate flavor

Color

Dry
Wet

pH

7.7 – 8.1
Texture in application
Fluffy
For pastries with a fluffy texture
  • Fluffy
  • Brittle and crumbly
  • Crunchy
  • Crispy

Taste

Bensdorp Windmill cocoa powder (taste spider graph)

Pronounced chocolate flavor

Color

Dry
Wet

pH

7.2 – 7.6
Texture in application
Fluffy
For pastries with a fluffy texture
  • Fluffy
  • Brittle and crumbly
  • Crunchy
  • Crispy