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Why Keboy Carob Powder Instead Of Cocoa?

KEBOY Carob Powder is obtained by roasting parts of the fruit which are left when the seeds have been extracted and which are of the required colour and aroma, grinding them in special mills and subjecting the resulting powder to micronised sifting.

Nowadays the use of Carob powder in place of cocoa is continually increasing in Turkey, European nations and America. Chief amongst the reasons for the choice of Carob powder is that in its natural composition it contains elements which are beneficial to human health. These can be listed as proteins, natural sugars, minerals and vitamins.

Let us take a look at the areas of utilisation of Keboy

  • It is widely used as a sweetener, colouring agent and source of aroma
  • Mixed with hot or cold water or milk,
  • As a total alternative to cocoa or mixed with cocoa,
  • In the production of gateaux, biscuits, cakes, caramel and nougat,
  • In bakery products,
  • And in the manufacture of ice cream.

Carob Powder

Chocolate comes from an edible seed the cocoa bean. It contains caffeine and another substance equally undesirable from the point of view of health theobromine. It contains some protein and considerable fat and must be sweetened with a lot of sugar to make it palatable. It has been incriminated as one of the foods probably involved in causing the teenager's plague of acne.

Although it contains calcium, it also is rich in oxalic acid which makes the calcium unavailable for the body. Chocolate is one of the most common allengers.

Keboy Carob Powder Production

Pure and natural KEBOY Carob Powder is obtained by roasting parts of the fruit which are left when the seeds have been extracted and which are of the required colour and aroma, grinding them in special mills and subjecting the resulting powder to micronised sifting.

Nowadays natural KEBOY Carob Powder is widely used in all areas where cocoa is used, as a sweetener, colouring agent and source of aroma in all fields in the production of chocolate, cakes, biscuits, caramel and nougat and, mixed with hot water and/or milk, in the manufacture of bakery products and ice cream.