The Birmingham age-herald., 1924-09-08
Cocoa Bread Is Latest Thing In
 Cooking

w been made in the bureau of
 chemistery of the United State department of agriculture that cocoa, the use of which has heretofore been confined to q variety of baked sweet foods, including many kinds of candy, is good for something more substantial. It can be used for making bread, which, in the opinion of Dr. l.. H. Bailey of the governments food control labora- tory, may have quite vogue.
 The cocoa bread is not intended to become a substitute for ordinary white bread, but will, it is believed, be used more like raisin bread. It will not be expensive, costinpnot more than raisin bread, in the opinion of Dr. Bailey. It contains 20 per cent. fat, while ordi- nary white bread runs less than 3 per cent. fat. This makes it possible to bake it without shortening, which elim- mates one expense. Flour is now sell ing at approximately 5 cents pound, and it is estimated that. cocoa can be bought at not more than twice that figure.
 The discovery has not only provided a new bread for the American table, but it has opened up new market for cocoa, which has in many places be- come drug on the market. It is now sold to feed manufacturers for cattle feed, and it is used to flavor chewing tobacco, in addition to the other we'll known uses to which it is put.
 Experiments which have been con- ducted at Nthe government laboratory by Dr. Bailey show that cocoa bread is palatable and that it's preparation is not in the least complicated. Any good bread formula may be used, the only difference being that cocoa is substi- tued for from 8 to Upper cent. of the flour, with the usual shortening omitted owing to the high percentage of fat which the cocoa itself contains. Sugar may be added in any quantity desired to overcome the natural bitterness of the cocoa, this depending on the taste of the maker and the user of the bread. II equal amounts of sugar and cocoa are used, the bread will be neither sweet nor bitter. If desired,t raisins, prunes, peanuts or other fruits or nuts may be used. Raisin cocoa rolls made by this formula are said to be especially palatable.
 The color of the cocoa bread is dark brown, the shade varying with the amount of cocoa used. If enough cocoa is put in to give the bread the real cocoa flavor, very dark bread will be the result. The first experiments made by Miss Alice A. Boyntoni of the gov- ernment laboratory, who made the actual baking tests, were on a basis of per cent. of cocoa and that made the product only brown shade. It is anti cipated that 10 per cent. or under will be the usual proportion to give the cocoa flavor to the bread. Bakers will probably vary in the proportionate use of cocoa in the new bread just as is the case with chocolate cake, which is varied in color.
 It is believed by the originator of cocoa bread that it will lend itself especially to toasting. The new bread will keep moist and does not become stale as fast as ordinary wheat bread, which is an item in it's favor. Toasted cocoa bread is likely to become popu- lar. cocoa bread mixed with raisin bread is a good combination.
 The cocoa bean from which cocoa is derived is tropical product. The process by which it is made ready for the table in its varied forms is to re- move the shell and get the cocoa nibs. These are roasted in that state. The beans are fermented before being sack ed and shipped to the United States from South and Central America and Mexico and from some parts of Africa. The beans are cleaned in factories here and then run through machinery to get rid of the shell.
 The popularity of the cocoa flavor is apparent from the large demand for chocolate candy, chocolate cake, choco- late ice cream and many similar foods, some of which are made with cocoa and others with chocolate.
 If those seeking recipe for cocoa bread want to get the best results, they will avoid excessive sweetening, ac- cording to Dr. Bailey, as the object is to produce a, distinct type of bread, not cheap substitute for cake.
 The volume, texture or grain and elasticity of the bread do not seem to be materially changed by the addition of cocoa, Dr. Bailey said.
 Although it is not expected that cocoa bread will take the place of or dinary wheat flour bread for general use, it is believed that it will make a desirable change for those who like variety" said he.