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Results of your search
We can offer you 113 articles on the topic "Everything about our ingredients"
Citric Acid - Something sour for something delicious.
Citric acid is an important organic acid in fruit, human, and animal metabolic processes. It is usually made microbiologically. However, every now and then, it is also made from lemons. Citric acid consists of colourless... read on
Sugar - Precious crystals.
Sugar is a sweet tasting carbohydrate that occurs in many forms in nature. Sugar plays an important role in our diet. There is a difference between cane sugar made from sugar cane and beet sugar made from sugar... read on
Sugar Cane - Sweet secrets of a plant.
Sugar cane (Saccharum officinarum) is a member of the Poaceae family and is common in tropical and subtropical countries. Its history probably began in New Guinea. Today's main cultivation regions are India, Australia... read on
Ingredients - Taste fine quality with the best ingredients.
For the best taste, we only use the best ingredients. Whether it is 100% alpine milk, whole, carefully selected hazelnuts, or fine praline... read on
Quality - Alfred Ritter on the quality of his squares.
Dear chocolate lovers, quality is created in the field, on the plantation, in the warehouse, and in the factory. Quality is created when working the earth, planting... read on
Sugar Alcohols - They hardly fall in weight.
Sugar alcohols (e.g. sorbitol, xylitol, mannitol, isomalt, lactitol) result from the reduction of their respective mono and disugars. They partly occur in nature, for example, sorbitol, and are usually less sweet than sugar... read on
Egg Yolk - Eggy, eggy, eggy, and everything that is in it.
Egg yolk, also known as vitellus, is the orange-yellow inner part of an egg. It is enclosed in a thin covering, the yolk membrane. Its yellow colour is thanks to vegetable carotenoids, which chickens absorb from... read on
Chicken Egg White / Albumen - It’s crystal clear - almost.
Egg white, or albumen, describes the part of a chicken’s egg that surrounds the yolk. Egg white has a gelatinous consistency. Because it takes on a white colour when cooked, it is called egg white. Biologically speaking... read on
Marc de Champagne - From grape to bar.
Marc de Champagne is a particularly fine brandy with a mild, spicy taste. Its colour ranges from clear to light-yellow, to dark-brown yellow. It is made from pomace, which is grapes that have already been... read on
Ramazzotti - So delicious it makes you want to sing with joy.
This is not an Italian singer, but a very special Italian herb liqueur (Amaro). It is one of the most well known liqueurs in Germany. Its secret recipe was developed in 1815 by its namesake Ausano Ramazzotti. He wanted... read on
