Chocolate (engl. Chocolate, fr. Chocolat, sp. Chocolate) - a term denoting various types of confectionery products, manufactured using the fruits of cocoa.

According to the method of processing chocolate divided into desertnuyu and ordinary.

Dessert chocolate has a high aromatic dignity and fine dispersity. These properties it acquires as a result of a particularly thorough and lengthy process. The content of sugar in it no more than 55%.

Ordinary chocolate has a low taste and aromatic qualities and less thin dispersity. The content of sugar in it no more than 63%.

Aerated chocolates are mostly of chocolate dessert, which is poured into forms to ¾ volume, placed in a vacuum pots and kept in a liquid state (at 40 ° ; C) for 4 hours in a vacuum due to the expansion of air bubbles formed melkoporistaya of tiles.

According to the share of the chocolate on chocolate without additions, with additions, with stuffing, diabetic and white.

chocolate manufactured without the addition of grated cocoa, sugar powder and cocoa butter. This chocolate has a special qualities inherent in the cocoa-bobam. By changing the ratio between the sugar and cocoa powder grated, you can change the features of the resulting chocolate flavor - from bitter to sweet. The more cocoa in the grated chocolate, the more bitter taste and a bright flavor is chocolate and the more he appreciated.

Chocolate with additions made from grated cocoa, cocoa butter, sugar powder and various nutrients, taste and aromatics. As additions often use dry milk, dry cream, kernels, coffee, waffles, candied fruit, alcohol, brandy, vanillin, food essences, etc. The ratio between the listed parts chocolate reflect the features of its range, and varies widely.

prepare stuffed with chocolate from chocolate without additions and with the addition of milk. Produce it in the form of tiles, Baton, shells and other shapes with various fillings: walnut, pomadnymi, chocolate, fruit and jelly, cream, milk, cream. Number of filling shall not exceed 50% of the total mass of products.

Chocolate diabetic for diabetics. The composition of chocolate instead of sugar is introduced Sorbs, ksilit, mannit.

White Chocolate prepare for a special recipe of cocoa butter, sugar, powdered milk, vanilla, without adding cocoa mass, so he has a cream color (white) and contains no teobromina.

According to the form of chocolate is produced in the form of bars, shapes and powder.

Chocolate figures produce a chocolate dessert in the form of hollow objects and figures animals.

chocolate powder produced from sugar and grated cocoa powder without additions and with the addition of dairy products.

Organization offering a goods or service



Package Standart

KIEVAN PASTRY FACTORY THE NAME OF К. МАРКСА

Ukraine, Kyiv region
Kiev, пр. Sciences, 1

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KRAFT FOODS UKRAINE, CJSC

Ukraine, Kyiv region
Kiev, Ivan Franko st. , 31

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KRAFT FOODS UKRAINE, CJSC

Ukraine, Sumi region
Trostyanets, Naberezhnaya st. , 28а

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KRAFT FOODS UKRAINE, CJSC

Ukraine, Kyiv region
Starie Petrivtsy, Polevaya st. , 7

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KUMPOSTACH

Ukraine, Kyiv region
Kiev, street Novokonstantinovskaya, 22/15

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KYIV PASTRY FACTORY NAME K. MARKSA, СJSC

Ukraine, Kyiv region
Kyiv, Nauki prosp. 1

Package Standart

MIR CHOCOLATE KOMPANIYA, LTD.

Ukraine, Kyiv region
Kyiv, Lepse I. boulevard 24

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