The latest bulk barn coupon and flyer are out. Good thing – I’m out of brewer’s yeast for the dogs.
Cocoa powder is on sale and the flyer mentions that they have 10/12 cocoa and 22/24 cocoa. I knew the numbers referred to cocoa butter percentage but didn’t know how to decide which to buy. From Professional Baking: “Regular cocoa has a fat content of 10% to 12% and is known as 10/12 cocoa. High-fat cocoa has a fat content of 22% to 24% and is known as 22/24 cocoa. Both types are used in the bakeshop. For hot cocoa beverage, 22/24 cocoa is more often used. European cocoa usually has a fat content of 20 to 22 and is called 20/22 cocoa.” Unless the price difference is significant, I’ll buy the 22/24 cocoa since I like making hot cocoa and it doesn’t sound like there’s a downside.