Results of your search
Results of your search
We can offer you 113 articles on the topic "Everything about our ingredients"
Vanillin - The most important flavour in the world.
Vanillin is the name of the main flavouring substance in vanilla (Vanilla planifolia). The worldwide demand for vanillin is enormous. Approximately 12,000 tons of vanillin are needed each year. However... read on
Whole Milk Powder - Even the cows are astonished.
Because of fresh milk's high water content, no liquid milk products are used in chocolate production. Powdered milk products have the advantage that their low... read on
Milk Chocolate - It should really be called milkilicious chocolate.
Our milk chocolate is a high-quality version of standard milk chocolate. It contains at least 2.5% fat-free dry cocoa mass, at least 30% whole dry cocoa mass, at least... read on
Wafers - A couple of irons in the fire.
Starting with the basic ingredients of water and flour, wafer dough can then be varied with many other ingredients, such as eggs, milk, cream, oil, and sugar. Wafers can be classified according to their shape (flat, round, formed... read on
White Chocolate - Pale looking but strong tasting.
White chocolate contains at least 20% cocoa butter, at least 3.5% milk fat, a total of at least 14% dried milk mass, and a maximum of 55% sugar. White chocolate is... read on
Wheat Flour - When cereal grains turn to dust, or, how to pulverise cereal.
Wheat is, after barley, the second oldest cereal in the world. Its origins lie in the Near East. The oldest wheat findings date to between 7800-5200 BC. Today, wheat... read on
Wheat Starch - The most common of all carbohydrates.
Starch is used as a food additive, bonding agent, carrier substance, and bulking agent. It is the most common carbohydrate in food. Many plants make it out of grape sugar starch. It serves as an energy reserve and is stored... read on
Williams Christ - The king of the pears.
A Williams Christ pear. Medium in size, slightly hunched, with a beautiful greenish to golden yellow colour that is lightly reddish on its sun-side. Its juicy, sweet, finely melting fruit flesh and strong, typical Williams... read on
Cinnamon - The spice is in the bark.
Cinnamon (also Cinnamonum zeylanicum) is a member of the Lauraceae family. The peeled and dried bark of cinnamon tree branches are well known to us in the form of small, brown cinnamon sticks. Cinnamon has a strong... read on
Lemon - The golden headed slave.
Lemons (Citrus limon) have a yellow-green peel and a yellow, sour flesh. Lemon trees grow up to 5m high and have aromatic smelling, leathery, dark green leaves. They are populated throughout the year with unripe... read on
