Results of your search
Results of your search
We can offer you 178 articles on the topic "From all over the chocolate world"
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Snap-Open Pack - Pleasure made easy.
Der Trick mit dem Knick und die Masche mit der Tasche (the pack with the snap that's the packet in the pocket): In 1976 RITTER SPORT revolutionised the chocolate market with this innovative invention. It is not possible to open a bar more simply or quicker: Turn the square over, snap... read on
Flavour Protection - It's impermeable.
At RITTER SPORT flavour protection has a long tradition: For many years the modern, recyclable single-material packaging made out of polypropylene has provided optimal product protection for all RITTER SPORT chocolate squares… read on
Alfred Ritter - A name with tradition.
Since there has been RITTER SPORT, there has been the name Alfred Ritter. Since the company’s founding in 1912 the company’s proprietors have not only passed on the family-owned private limited company from generation to generation, but also their name. Perhaps it is a coincidence… read on
Alcohol - Spirited pleasure.
Alcohol is a clear, colourless, inflammable, and pungent smelling liquid that comes from the fermentation of sugar. The word alcohol, as well as the description, spirit, has, however, only a colloquial meaning… read on
Alpine Milk - Milk of, and with, high standards.
By adding “alpine” the milk’s geographical origin is shown. The label Alpine Milk may only be applied to milk products that originate from the alpine region. As the name already says, into each bar is added… read on
Anandamide - Happily it’s in chocolate.
Anandamide (arachidonoylethanolamide) is a derivative of the polyunsaturated fatty acid aracidonic acid. Since anandamide can be produced by the body it does not count as a vitamin or essential fatty acids… read on
Aroma - A whiff of flavour.
Aroma describes the complete perceptual interplay of the taste and smell of food. Aroma results when smell and flavour active substances – flavourings – meet the sensory organs in our mouth... read on
Product Moulding - Chocolate in its most beautiful form.
Before chocolate can be shaped or moulded, it must go through the process of pre-crystallisation. Temperature control and mechanical movement play a crucial... read on
Baking Agents (Leavening Agent) - Rise to the occasion.
Baking agents are substances or substance mixtures which loosen and enlarge the volume of dough and other masses. They free gases (mostly carbon dioxide) trapped in the dough in differently sized bubbles... read on
Dietary Fibre - Make it easier on your health.
The term dietary fibre is generally understood to mean complex, long-chain, (high-molecular) carbohydrates, as well as some other organic compounds, which largely cannot be digested… read on
