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We can offer you 113 articles on the topic "Everything about our ingredients"
Fondant - In the coating and filling.
Fondant is a delicate, crystalline paste that gently melts on the tongue. It is normally made from sugar or glucose, with the addition of glucose syrup, inverted sugar, or sorbitol. Strong kneading and rapid cooling mean... read on
Forastero - The stranger who is welcomed everywhere.
Along with Criollo, Forastero is one of the two original fathers of all the cocoa varieties that are prevalent today. All other cocoa varieties have been created by... read on
Fruit Juice Powder - Not for drinking. But very good to eat.
This is a dried fruit juice product that possesses the same colour, smell, and taste as the fruit it is made from. Typical fruit juice powders are, for example... read on
Fruit Pieces - The colder the better.
When used in muesli or chocolate, fruit or pieces of fruit are freeze-dried to provide them with a longer shelf life. During the freeze-drying process, fruit bits are first frozen and then put in a vacuum chamber... read on
Fructose - Most easily found in Raisins and Hazelnuts.
Fructose, a monosaccharide (single sugar), is also present in chocolate. It is also mainly found as a compound in saccharose. Moreover, it is the main component of inulin, an ingredient in RITTER SPORT’S diet range... read on
Barley Malt - Fresh from the field.
Barley malt is made out of brewing barley - usually 2 row summer barley. It is bred with high germination capacity and uniform germination. It has a high starch as well as a moderate protein content. This makes... read on
Spices - Tasting good for the last 5000 years.
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
Glucose Syrup - The sweet solution.
This sugar syrup is made from grape sugar, dextrins (starch products), and water. It is used for, among other things, marzipan and fondants. It prevents unwanted crystallising... read on
Hazelnut Mass - Where the hazelnut becomes hazel-mousse.
This pasty mass is made by finely cutting... read on
Inulin - A small part of the big taste.
Inulin is a complexly structured sugar molecule (polysaccharide). Besides a little glucose, it is predominantly comprised of fructose units. Inulin is present in numerous varieties of fruits and vegetables. For example... read on
