We can offer you 113 articles on the topic "Everything about our ingredients"
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
Sucrose (chemical name for sugar) is a disaccharide (disugar) that consists of glucose and fructose. Because of its sweetening effects and its influence on the consistency and mouthfeel of chocolate, it is one of chocolate's most... read on
Fragaria ananassa is the queen of the soft fruits. 96% of all people like to eat strawberries. In botanical terms, however, the strawberry is not a berry but... read on
Spices serve to refine and round off flavour. They are the parts of plants whose flavourings stimulate our appetite. It depends on the plant as to which part of it is used as a spice. With cinnamon... read on
Sorbitol syrup is an aqueous, colourless solution with a pleasantly sweet taste. Its sweetness, like sorbitol's, is about half of sugar’s. Sorbitol syrup is made by hydrogenating glucose syrup... read on
Sorbitol is a sugar alcohol that tastes half as sweet as sucrose. In its solid state, it is a white, usually crystalline powder. Due to its hygroscopicity (the property of drawing water from air), sorbitol is mainly used in confectionery... read on
Skimmed milk powder is a dry milk product. It is made from skimmed milk and contains a maximum of 1.5% fat, and maximum of 5% water. It is a white to weak yellow powder and has a lightly sweet, milky smell and taste... read on
Skimmed milk powder is a dry milk product. It is made from skimmed milk and contains a maximum of 1.5% fat, and maximum of 5% water. It is a white to weak yellow powder and has a lightly sweet, milky smell... read on
Shortbread biscuits are biscuits made with wheat flour and a particularly large portion of butter – at least 9 percent. They were invented in 1889... read on
Shellac is a purely natural, biologically degradable, and physiologically harmless substance. Shellac became famous when records were first made. However, it is also frequently used in the food industry. It is... read on
