Results of your search
Results of your search
We can offer you 179 articles on the topic "From all over the chocolate world"
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Potassium - There is an apple hiding in every piece of chocolate.
Potassium is responsible for the maintenance of osmotic pressure in cells, for cell volume, and the regulation of water supply. It is also indispensable for ensuring that nerves and muscles... read on
Calcium - Out of the chocolate and into your bones.
The mineral, calcium, has various functions. It is an important component of bones and teeth, which serve as calcium depots. Furthermore, calcium functions as a signal molecule in surplus tissue. It is involved in... read on
Digestible Carbohydrates - Stored energy.
One of the most important functions of digestible carbohydrates is providing energy and storing it. The following digestible carbohydrates are among those utilisable by humans: monosaccharide/monosugar... read on
Coconut Flakes - That something so exotic can be square.
This light coconut delicacy is made by grating the firm, white flesh of fresh coconuts and drying it. The coconut flakes used in RITTER SPORT Coconut come from Indonesia... read on
Consumer Cocoa - Enjoyed throughout the world.
Consumer cocoa concerns cocoa varieties, Forastero and Trinitario. Trinitario cocoa was developed by crossing Criollo and Forastero trees. It mainly comes from... read on
Crystallisation - When chocolate runs a temperature.
After conching, the cocoa butter in chocolate mass is completely melted. Solid ingredients in the cocoa mass, such as milk powder, sugar, and non-fatty ingredients, are finely distributed throughout... read on
Cream Powder - First dusty, then creamy.
Cream powder is a dried-milk product made from cream or a mixture of milk and cream. It contains at least 42% fat and a maximum of 5% water. Its characteristics resemble those... read on
Brittle - Top marks for caramel and taste.
Brittle is a product of melted, caramelised sugar and at least 20% ground nuts or almonds. It is characterised by its often dark-brown, “burnt sugar" colour, as well as its taste of roasted ingredients. The finest ingredients go... read on
Copper - A shining balance.
Copper is also a trace element. Copper is a component of numerous enzymes. It is involved in the formation of connective tissue. It also participates in electron transport in the respiratory chain. In this way, it contributes... read on
Milk Chocolate made with cream - Just one piece and you’ll melt away.
Milk Chocolate made with cream has a total dry cocoa mass of at least 25%. It also has a dried milk mass of at least 14%. On top of that, it contains at least 5.5%... read on
