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What makes Oreos so dark?

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What makes Oreos so dark?

Dylan Yolles | Sep 8, 2002 10:33 PM

File this in "you really should have better things to do department."

So this weekend I thought I'd try an experiment. I took the nutritional analysis for Oreos and the ingreident list for Oreos; then I got the nutritional analysis for each ingredient. Then I figured out how the ingredients could be combined in such a way so as to reproduce the actual nutritional analysis of an Oreo. Thus I had a sort of "recipe" for an Oreo which I made. (One caveat: I actually used Canadian Oreos in my experiment, not US ones - I like the Canadian ones better. The recipes are different.)

The recipe I came up with tastes pretty good; it does resemble an Oreo but it doesn't taste exactly the same. (I'll post it, if there is interest.) But even more than the taste, my recipe produces a much lighter colored cookie than an Oreo. In fact, Oreos are among the darkest chocolate wafers I've ever seen. They are practically black - which is quite surprising given the the majority of the cookie is flour and sugar.

One would think that Nabisco adds some type of color to an Oreo to make it so black. WRONG! There is no color on the ingredient list. It must come from the cocoa and chocolate (the Canadian version actually only contains cocoa, no chocolate). But as far as I can tell, no amount of cocoa will produce such a dark cookie. Could Nabisco have some special type of cocoa that they are using, perhaps an "extra dark roast"? Has anyone ever made a cookie as black as an Oreo without adding color?

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