B012-07.26, Chocolate Cookies, cost-optimised, Cocoa Fiber SF 200 A + Flaxseed Fiber FF 100 C, July 2026Download
Why This Works — Cocoa fiber provides colour and chocolate flavour enhancement, and together with Flaxseed Fiber controls water-binding. Its fine particle size improves dough handling and reduces spread variability. In baked systems, cocoa and flaxseed fibers stabilise moisture, resulting in softer textures and extended shelf life. The combination of cocoa fiber with sugars and fats creates a balanced chocolate profile without relying on high cocoa powder dosages.
Check back soon; we are working on a Brownie recipe right now.