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Starch Content of Cocoa

Appears in
Professional Baking
Professional Baking

By Wayne Gisslen

Published 2008

  • About
Cocoa contains starch, which tends to absorb moisture in a batter. Consequently, when cocoa is added to a mix—for example, to change a yellow cake to a chocolate cake—the quantity of flour is reduced to compensate for this added starch. Exact adjustments will vary depending on the product. However, the following may be used as a rule of thumb:
  • Reduce the flour by ⅜ (37.5%) of the weight of cocoa added.
  • Thus, if 1 pound cocoa is added, the flour is reduced by 6 ounces. Or, if 400 g cocoa is added, reduce the flour by 150 g.

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