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We can offer you 113 articles on the topic "Everything about our ingredients"
Marzipan - A fine mass.
Even in the ancient world, a marzipan-like sweet, made of honey and almonds, was well known in the Orient. This treasured sweet was packed in so-called “massapana” boxes. The word... read on
Milk Chocolate - The classic that never gets old.
Milk Chocolate contains at least 25% dry cocoa mass, at least 2.5% fat-free dry cocoa mass, at least 14% dried milk mass, 3.5% milk fat... read on
Milk Sugar - The good stuff in milk.
Milk sugar (lactose) is made from whey (whey powder) and has 39% of sugar's sweetening power. Lactose has beneficial nutritional physiological properties and markedly improves the absorption of calcium and... read on
Whey Powder - White and valuable.
This is a powdered product made from whey. Besides containing biologically valuable whey protein, whey also possesses many valuable minerals and also milk sugar. Whey powder is... read on
Nuts - Pretty crunchy.
The variety of nuts on offer is exceptionally diverse. Nuts are a high-quality food that possess a high nutritional content. They are small power-packets, whose high fat content supplies the body with... read on
Praline - The best thing that can happen to a hazelnut.
Praline is a confectionery made from praline mass, which has a maximum sugar content of 50%. What we call (brown) praline, is called Gianduja in Switzerland... read on
Orange Pieces - The fruit that’s got what it takes.
Oranges are chock-full of vitamins. Their vitamin C content is particularly high. However, carotin and B-vitamins are also plentifully present. Oranges consist of up... read on
Peppermint - Smells good, does good, tastes good.
Peppermint is a member of the Lamiaceae family. Its essential oil helps with migraines and colds. In tea, it calms the stomach and helps against intestinal... read on
Peppermint Oil - Fresh on the tongue, even after a long journey.
This essential oil is obtained from peppermint plants by means of distillation, extraction, and/or pressing. It is a colourless to yellowish liquid. It is very... read on
Vegetable Fats and Oils - Naturally growing fats.
Vegetable fats differ from vegetable oils in the fact that they become firm or pasty at 20°C. They are obtained by pressing oil seeds and extracting from them. In order that they... read on
