Results of your search
Results of your search
We can offer you 30 articles on the topic "In the chocolate factory"
Cocoa Butter - It makes chocolate melt on your tongue.
Cocoa butter is the fat in cocoa bean seeds. It is found in the seeds' leaves and is usually extracted by means of pressing. It is a particularly consistent and... read on
Cocoa Powder - The powder that makes the world happy.
Cocoa powder is used in various ways nowadays. Its range of application possibilities is broad: from food decoration to chocolate-like fat glazes... 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
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
Chocolate - From raw ingredients to great products.
Only natural raw ingredients are used in the production of our chocolate. The most important ingredients are cocoa mass, cocoa butter, sugar, milk or cream powder... read on
Chocolate Coating - Where only pralines, unfortunately, may dive in.
Chocolate and milk chocolate coatings must contain a total fat content (cocoa butter and milk fat) of at least 31%. These are used as base products to coat pralines and other products containing chocolate... read on
Chocolate Mass - Chocolate is not the same as chocolate.
One reason why our RITTER SPORT chocolate tastes so good for so many people is that the best ingredients from all over the world, as well as eleven different... read on
Grinding - Melting the heart of every cocoa bean.
The kernel is ground in two steps. These are called pre-grinding and fine grinding. During fine grinding, the grinding stock goes through a rotary column... 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
Mixing - What belongs together, comes together.
Depending on the recipe and quality, further raw ingredients are added to the liquid cocoa mass. In commercial milk chocolate, these are three basic ingredients... read on
