| Cocoa Powder | Foodchem International Corporation | Cocoa Powder is a free flowing brown powder which is obtained from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns cocoa beans into chocolate produ...veja mais Cocoa Powder is a free flowing brown powder which is obtained from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns cocoa beans into chocolate products. This product has a fat content of 10%-12%. Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways. veja menos | |
| Cocoa Powder | DKSH | Cocoa Powder are free from lipase and proteinase which is suitable for vegetarians, vegans, coeliacs. | Request Sample |
| Alkalized Cocoa Powder | Wuxi Huadong Cocoa Food Co. Ltd | Alkalized Cocoa Powder is a brownish red to dark brownish red or black color that comes in a powder or liquid form. The smell is a special cocoa fragrance, without a burning smell, musty odor, nor other odors. Alkalized Cocoa Powder is used in chocolate a...veja mais Alkalized Cocoa Powder is a brownish red to dark brownish red or black color that comes in a powder or liquid form. The smell is a special cocoa fragrance, without a burning smell, musty odor, nor other odors. Alkalized Cocoa Powder is used in chocolate and beverage production. veja menos | |
| Black Cocoa Powder | Wuxi Huadong Cocoa Food Co. Ltd | Black Cocoa Powder is a dark brown to brownish black powder that is nutritious, has a high-calorie fat content, and is rich in protein and carbohydrates. This product is mainly used in the production of various chocolate products and also used to produce...veja mais Black Cocoa Powder is a dark brown to brownish black powder that is nutritious, has a high-calorie fat content, and is rich in protein and carbohydrates. This product is mainly used in the production of various chocolate products and also used to produce a variety of sweets, drinks, biscuits, and cakes. veja menos | |
| Natural Cocoa Powder | Wuxi Huadong Cocoa Food Co. Ltd | Natural Cocoa Powder is produced from natural cocoa beans. It is brownish yellow to light brown in color and has a natural cocoa fragrance without a burning smell, musty odor, or other odors. This product is mostly used for chocolate and beverage producti...veja mais Natural Cocoa Powder is produced from natural cocoa beans. It is brownish yellow to light brown in color and has a natural cocoa fragrance without a burning smell, musty odor, or other odors. This product is mostly used for chocolate and beverage productions. veja menos | |
| Natural Cocoa Powder | Cofina | Natural Cocoa Powder is a free-flowing powder from powdered cocoa cake obtained by the pressing of cocoa paste. It is a nonfat cocoa paste, pressed and pulverized. This product is made from the cocoa seeds Theobroma cacao, family Malvaceae Linnaeus. | |
| Alkalized Cocoa Powder | Cofina | Alkalized Cocoa Powder is a free-flowing powder from alkaline pulverized cocoa cake obtained by the pressing of alkaline cocoa paste. It is a nonfat cocoa paste, pressed and powdered, and it also contains potassium carbonate. This product is made from the...veja mais Alkalized Cocoa Powder is a free-flowing powder from alkaline pulverized cocoa cake obtained by the pressing of alkaline cocoa paste. It is a nonfat cocoa paste, pressed and powdered, and it also contains potassium carbonate. This product is made from the cocoa seeds Theobroma cacao, family Malvaceae Linnaeus. veja menos | |
| Alkalized Cocoa Powder | Foodchem International Corporation | Alkalized Cocoa Powder is a free flowing dark brown powder that has been treated with alkali. This product has a fat content of 10%-12%. Alkalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot choc...veja mais Alkalized Cocoa Powder is a free flowing dark brown powder that has been treated with alkali. This product has a fat content of 10%-12%. Alkalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways. veja menos | |
| Alkalized Cocoa Powder | Mavalério | Alkalized Cocoa Powder is a gluten free cocoa powder. This product provides a sugarless chocolate flavor to cake batters, cookies and various applications that call for a chocolate flavor. Alkalized Cocoa Powder comes in 500 gram and 25 kilogram packaging...veja mais Alkalized Cocoa Powder is a gluten free cocoa powder. This product provides a sugarless chocolate flavor to cake batters, cookies and various applications that call for a chocolate flavor. Alkalized Cocoa Powder comes in 500 gram and 25 kilogram packaging. veja menos | |
| Cocoa Powder (BT N) | BT Cocoa | Cocoa Powder (BT N) is a natural powder. It is yellowish-brown, and has a fat content of 10-12% and a pH level of 5.0. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. | |
| Cocoa Powder (BT A) | BT Cocoa | Cocoa Powder (BT A) is a light alkalized powder. It is brown and has a fat content of 10-12% and a pH level of 6.8-7.2. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. | |
| Cocoa Powder (BT 220) | BT Cocoa | Cocoa Powder (BT 220) is a light alkalized powder. It is brown and has a fat content of 10-12% and a pH level of 6.8-7.2. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes...veja mais Cocoa Powder (BT 220) is a light alkalized powder. It is brown and has a fat content of 10-12% and a pH level of 6.8-7.2. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (BT 910) | BT Cocoa | Cocoa Powder (BT 910) is a heavy alkalized powder. It is black and has a fat content of 10-12% and a pH level of 8.0-9.0. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes...veja mais Cocoa Powder (BT 910) is a heavy alkalized powder. It is black and has a fat content of 10-12% and a pH level of 8.0-9.0. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (BT 270) | BT Cocoa | Cocoa Powder (BT 270) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other d...veja mais Cocoa Powder (BT 270) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (BT 300) | BT Cocoa | Cocoa Powder (BT 300) is a medium alkalized powder. It is dark brown and has a fat content of 10-12% and a pH level of 7.2-7.6. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry...veja mais Cocoa Powder (BT 300) is a medium alkalized powder. It is dark brown and has a fat content of 10-12% and a pH level of 7.2-7.6. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (BT HA) | BT Cocoa | Cocoa Powder (BT HA) is a heavy alkalized powder. It is dark brown and has a fat content of 10-12% and a pH level of 7.7-8.3. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry m...veja mais Cocoa Powder (BT HA) is a heavy alkalized powder. It is dark brown and has a fat content of 10-12% and a pH level of 7.7-8.3. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (BT 320) | BT Cocoa | Cocoa Powder (BT 320) is a medium alkalized powder. It is dark reddish-brown and has a fat content of 10-12% and a pH level of 7.5-7.9. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as o...veja mais Cocoa Powder (BT 320) is a medium alkalized powder. It is dark reddish-brown and has a fat content of 10-12% and a pH level of 7.5-7.9. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (BT 500 A) | BT Cocoa | Cocoa Powder (BT 500 A) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other...veja mais Cocoa Powder (BT 500 A) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (BT 1000 A) | BT Cocoa | Cocoa Powder (BT 1000 A) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as othe...veja mais Cocoa Powder (BT 1000 A) is a light alkalized powder. It is reddish-brown and has a fat content of 10-12% and a pH level of 6.9-7.5. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (BT 1000 HA) | BT Cocoa | Cocoa Powder (BT 1000 HA) is a heavy alkalized powder. It is dark reddish-brown and has a fat content of 10-12% and a pH level of 7.7-8.3. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well a...veja mais Cocoa Powder (BT 1000 HA) is a heavy alkalized powder. It is dark reddish-brown and has a fat content of 10-12% and a pH level of 7.7-8.3. Cocoa powder is used in beverages, cereals, snacks, dairy products, ice cream, baked goods, confectionery, as well as other dry mixes. veja menos | |
| Cocoa Powder (6%~8%) | Foodchem International Corporation | Cocoa Powder (6%~8%) is a free flowing brown powder which is obtained from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns cocoa beans into chocola...veja mais Cocoa Powder (6%~8%) is a free flowing brown powder which is obtained from cocoa solids, one of the two components of chocolate liquor. Chocolate liquor is a substance which is obtained during the manufacturing process which turns cocoa beans into chocolate products. This product has a fat content of 6%-8%. Cocoa Powder (6%~8%) can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways. veja menos | |
| Bakels Alkalized Cocoa Powder | Bakels Worldwide | Bakels Alkalized Cocoa Powder, product code BU001, is a Dutch-processed cocoa powder for use in all types of chocolate-based foods. This product yields baked goods with rich, dark color and mellow, smooth chocolate flavor. | |
| Alkalized Cocoa Powder 10-12%, LA10 | Foodchem International Corporation | Alkalized Cocoa Powder 10-12%, LA10 is a free flowing brown powder that has been treated with alkali. This product has a fat content of 10%-12%. Alkalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for ...veja mais Alkalized Cocoa Powder 10-12%, LA10 is a free flowing brown powder that has been treated with alkali. This product has a fat content of 10%-12%. Alkalized Cocoa Powder can be added to baked goods for a chocolate flavor, whisked with hot milk or water for hot chocolate, and used in a variety of other ways. veja menos | |
| Cocoa Powder 20-22% Fat (20221) | Dutch Organic International Trade | Cocoa Powder 20-22% Fat (20221) has an appearance of a fine brown powder with a cocoa flavor and aroma. It is an acceptable food product for vegetarians, vegans, and lacto-vegetarians. This high fat cocoa powder contains 20-22% of cocoa butter and is used...veja mais Cocoa Powder 20-22% Fat (20221) has an appearance of a fine brown powder with a cocoa flavor and aroma. It is an acceptable food product for vegetarians, vegans, and lacto-vegetarians. This high fat cocoa powder contains 20-22% of cocoa butter and is used to coat or decorate cakes and candies. It is also excellent for flavoring puddings. veja menos | |
| Cocoa Powder 10-12% Fat (20001) | Dutch Organic International Trade | Cocoa Powder 10-12% Fat (20001) has an appearance of a fine brown powder with a cocoa flavor and aroma. It is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. This low fat type contains 10-12% of cocoa butter is commonly used ...veja mais Cocoa Powder 10-12% Fat (20001) has an appearance of a fine brown powder with a cocoa flavor and aroma. It is an acceptable food ingredient for vegetarians, vegans, and lacto-vegetarians. This low fat type contains 10-12% of cocoa butter is commonly used to flavor baked products (cakes, cookies, etc.), cream, butter cream, whipped cream, etc. veja menos | |
| Cocoa (Powder) Distillate, Natural (FTO NOP/EU) | A.M. Todd Botanical Therapeutics | Cocoa (Powder) Distillate, Natural (FTO NOP/EU) is a colorless to pale yellow translucent liquid distillate of the cocoa bean. Cocoa (Powder) Distillate, Natural (FTO NOP/EU) provides a profile of milk chocolate to its desired applications. It is recomm...veja mais Cocoa (Powder) Distillate, Natural (FTO NOP/EU) is a colorless to pale yellow translucent liquid distillate of the cocoa bean. Cocoa (Powder) Distillate, Natural (FTO NOP/EU) provides a profile of milk chocolate to its desired applications. It is recommended for dairy products, desserts and alcoholic beverages. veja menos | |
| Cocoa Liquor (BT 500N) | BT Cocoa | Cocoa Liquor (BT 500N) is a natural liquor. It has a fat content of 50% (minimum) and a pH level of 5.0 It is is pure chocolate in its liquid form and contains both cocoa powder and cocoa butter. Cocoa Liquor is used in modest amounts in bakery, drinks, d...veja mais Cocoa Liquor (BT 500N) is a natural liquor. It has a fat content of 50% (minimum) and a pH level of 5.0 It is is pure chocolate in its liquid form and contains both cocoa powder and cocoa butter. Cocoa Liquor is used in modest amounts in bakery, drinks, desserts, ice cream, and coating. veja menos | |
| Cocoa Liquor (BT 500 A) | BT Cocoa | Cocoa Liquor (BT 500 A) is an alkalized liquor. It has a fat content of 50% (minimum) and a pH level of 6.9-7.0. It is is pure chocolate in its liquid form and contains both cocoa powder and cocoa butter. Cocoa Liquor is used in modest amounts in bakery, ...veja mais Cocoa Liquor (BT 500 A) is an alkalized liquor. It has a fat content of 50% (minimum) and a pH level of 6.9-7.0. It is is pure chocolate in its liquid form and contains both cocoa powder and cocoa butter. Cocoa Liquor is used in modest amounts in bakery, drinks, desserts, ice cream, and coating. veja menos | |
| Chocolate Powder, 50% Cocoa | Mavalério | Chocolate Powder, 50% Cocoa, is a gluten-free mix containing 50% cocoa powder. This product provides a chocolate taste to cakes, pies, ice cream, and sweets. This product comes in 1 kilogram and 25 kilogram packaging. | |
| Chocolate Powder, 32% Cocoa | Mavalério | Chocolate Powder, 32% Cocoa is a gluten-free mix containing 32% cocoa powder. This product provides a chocolate taste to cakes, pies, ice cream, and sweets. This product comes in 200 gram, 1 kilogram, 2 kilogram, and 25 kilogram packaging. | |
| Barley Choc Dark | Maltexcofood | Barley Choc Dark is a black to dark brown powder with a strong bitter taste. It is a natural substitute for cocoa powder and the Dark variety provides baked goods with a darker color normally provided by dark cocoa powder. It can be used in cakes, brownie...veja mais Barley Choc Dark is a black to dark brown powder with a strong bitter taste. It is a natural substitute for cocoa powder and the Dark variety provides baked goods with a darker color normally provided by dark cocoa powder. It can be used in cakes, brownies, cookies, and other baked desserts. veja menos | |
| Alkalized Cocoa Liquor | Cofina | Alkalized Cocoa Liquor is a product obtained by grinding cocoa seeds that were previously removed from their shells, roasted and alkalized. The obtained paste can be used for producing cocoa butter and cocoa powder, or for the manufacture of chocolates. T...veja mais Alkalized Cocoa Liquor is a product obtained by grinding cocoa seeds that were previously removed from their shells, roasted and alkalized. The obtained paste can be used for producing cocoa butter and cocoa powder, or for the manufacture of chocolates. This product is made from the cocoa seeds Theobroma cacao, family Malvaceae Linnaeus. veja menos | |
| LAVENDER ALDEHYDE FCC (857) | Bedoukian Research | LAVENDER ALDEHYDE FCC (857) is excellent for adding cocoa powder notes to chocolate. Imparts dry, woody notes for blueberry and cranberry flavors. | |
| Brownies (07008) (Formulation #07-008) | Bakels Worldwide | Brownies (07008) (Formulation #07-008) is a formulation to create rich brownie slices using Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Natural Cocoa Liquor | Cofina | Natural Cocoa Liquor is a product obtained by grinding cocoa seeds that were previously removed from their shells and roasted without the addition of additives. The obtained paste can be used for producing cocoa butter and cocoa powder, or for the manufac...veja mais Natural Cocoa Liquor is a product obtained by grinding cocoa seeds that were previously removed from their shells and roasted without the addition of additives. The obtained paste can be used for producing cocoa butter and cocoa powder, or for the manufacture of chocolates. This product is made from the cocoa seeds Theobroma cacao, family Malvaceae Linnaeus. veja menos | |
| Chocolate Mousse (09090) (Formulation #09-090) | Bakels Worldwide | Chocolate Mousse (09090) (Formulation #09-090) is a formulation to create a delicious chocolate mousse using Bakels Alkalized Cocoa Powder and Apito Chocolate Paste. | |
| Cappuccino Brownies (Formulation #00-006) | Bakels Worldwide | Cappuccino Brownies (Formulation #00-006) is a formulation to create rich coffee & chocolate slices using Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Soluble Chocolate Powder mix | Mavalério | Soluble Chocolate Powder Mix is a gluten-free mix of sugar, cocoa powder, maltodextrin, whole milk powder, salt and natural identical flavor. This product provides the taste of chocolate to cakes, pastries, fillings, and toppings. Soluble Chocolate Powder...veja mais Soluble Chocolate Powder Mix is a gluten-free mix of sugar, cocoa powder, maltodextrin, whole milk powder, salt and natural identical flavor. This product provides the taste of chocolate to cakes, pastries, fillings, and toppings. Soluble Chocolate Powder mix comes in 1 kilogram packaging. veja menos | |
| Double Chocolate Cookies (Formulation #08-026) | Bakels Worldwide | Double Chocolate Cookies (Formulation #08-026) is a formulation to create decadent double chocolate cookies using Bakels Alkalized Cocoa Powder and Fino Dark Chocolate Chips. | |
| Verolec Non GMO IP | Lasenor | Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa...veja mais Verolec Non GMO IP is made of soybean lecithin(E-322) which is a fluid, amber-brown color and obtained from traditional soy beans. The addition of Verolec in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. In cocoa powder for instant products, Verolec covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its reduced viscosity, Verolec is pumpable at moderate temperatures, permits automatic dosage and the supplying in containers. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Verolec has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. veja menos | |
| Choco Slice (Formulation #10-005) | Bakels Worldwide | Choco Slice (Formulation #10-005) is a formulation to make a rich chocolate cake using Bakels Cake Concentrate, Apito Chocolate Paste, and Bakels Alkalized Cocoa Powder. | |
| Concord Cake (Formulation #10-085) | Bakels Worldwide | Concord Cake (Formulation #10-085) is a formulation to make a delicious chocolate mousse cake using Actiwhite, Bakels Alkalized Cocoa Powder, and Fino Dark Chocolate Buttons. | |
| Choco Caramel Cake (Formulation #00-009) | Bakels Worldwide | Choco Caramel Cake (Formulation #00-009) is a formulation to create a rich caramel & chocolate cake using Ovalett Special (NC), Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Brownies (07009) (Formulation #07-009) | Bakels Worldwide | Brownies (07009) (Formulation #07-009) is a formulation to create rich brownie slices using Bakels Margarine Special, Ovalett Cake Emulsifier, Bakels Baking Powder, and Bakels Alkalized Cocoa Powder. | |
| Chocolate Sponge Roll (Formulation #01-010) | Bakels Worldwide | Chocolate Sponge Roll (Formulation #01-010) is a formulation to create rich chocolate sponge cake rolls using Bakels Alkalized Cocoa Powder, Bakels Baking Powder, and Ovalett Special (NC). | |
| Choco Cheese Cupcake (Formulation #00-010) | Bakels Worldwide | Choco Cheese Cupcake (Formulation #00-010) is a formulation to make chocolate & cheese cupcakes using Apito Chocolate Paste, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, and Bakels Baking Powder. | |
| Barley Choc Classic | Maltexcofood | Barley Choc Classic is a brownish powder with red hues and a mid to intense bitterness. It is used as a natural substitute for cocoa and the classic variety provides a color closest to traditional cocoa powder. | |
| Choco Jelly Roll (Formulation #09-047) | Bakels Worldwide | Choco Jelly Roll (Formulation #09-047) is a formulation to make a chocolate sponge cake roll using Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, and Ovalett Cake Emulsifier. | |
| Brownies (09106) (Formulation #09-106) | Bakels Worldwide | Brownies (09106) (Formulation #09-106) is a formulation to make delicious brownie slices using Apito Chocolate Paste, Bakels Margarine Special, Bakels Cake Concentrate, and Bakels Alkalized Cocoa Powder. | |
| Choco-Cream Cheese Cupcake (Formulation #02-016) | Bakels Worldwide | Choco-Cream Cheese Cupcake (Formulation #02-016) is a formulation to create chocolate & cream cheese cupcakes using Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Ovalett Cake Emulsifier, and Apito Chocolate Paste. | |
| Pinwheel Cookies (Formulation #08-048) | Bakels Worldwide | Pinwheel Cookies (Formulation #08-048) is a formulation to make delicious chocolate & vanilla swirl cookies using Bakels Alkalized Cocoa Powder, Brite Vanilla Extra Strength, Bakels Baking Powder, and Butta Butteroils Substitute. | |
| Choco Roll (Formulation #07-015) | Bakels Worldwide | Choco Roll (Formulation #07-015) is a formulation to create a chocolate jelly roll/sponge cake roll using Bakels Baking Powder, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, and Apito Chocolate Paste. | |
| Cranberry and chocolate bread | Fruit d'Or | Cranberry and chocolate bread have ingredients that include margarine, granulated sugar, eggs, vanilla, frozen cranberries, milk, all-purpose flour, cocoa powder, bicarbonate soda, salt, semi-sweet chocolate chips and walnuts. | |
| Giralec INS | Lasenor | Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat ...veja mais Giralec INS is an instantizing agent, custom blended of sunflower lecithin (E-322), vegetable oil and food grade mono-diglycerides (E-471). Oil like fluid product, amber colour. In instant products that contain cocoa powder, Giralec INS covers the fat particles with a hydrophilic film, allowing the water to wet and disintegrate the agglomerates. Due to its low viscosity, the product is easily incorporated by nozzle spraying, giving a more homogeneous coating and a better distribution than with standard lecithin. All the components, exception made of cocoa powder, are preblended and sprayed on with a portion of Giralec INS. Afterwards, cocoa powder is added and the rest of Giralec INS sprayed on. If products are agglomerated previously, it can be added all at once. The recommended dosage is between 1% and 2% based on final product. veja menos | |
| Chocolate Chiffon Cake (09049) (Formulation #09-049) | Bakels Worldwide | Chocolate Chiffon Cake (09049) (Formulation #09-049) is a formulation used to create a rich chocolate chiffon cake. This recipe includes the products Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, and Apito Chocolate Paste. | |
| Chocolate Sprinkled Cake (Formulation #08-020) | Bakels Worldwide | Chocolate Sprinkled Cake (Formulation #08-020) is a formulation to create a decorative chocolate sponge cake using Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Apito Chocolate Paste, Bakels Whipping Cream, and Apito Chocol...veja mais Chocolate Sprinkled Cake (Formulation #08-020) is a formulation to create a decorative chocolate sponge cake using Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Apito Chocolate Paste, Bakels Whipping Cream, and Apito Chocolate Rice. veja menos | |
| Chocolate and Hazelnut Whoopie Pies (Formulation #11-033) | Bakels Worldwide | Chocolate and Hazelnut Whoopie Pies (Formulation #11-033) is a formulation to create chocolate & hazelnut whoopie pies using Bakels Alkalized Cocoa Powder, Brite Vanilla Extra Strength, Bakels Chocolate Truffle (Heat & Pour), and Bakels Hazelnut Truffle. | |
| Chocolate Crinkles (Formulation #00-012) | Bakels Worldwide | Chocolate Crinkles (Formulation #00-012) is a formulation used to create tasty chocolate cookies covered in powdered sugar. This recipe includes the products Bakels Alkalized Cocoa Powder, Balec Lacto Albumen, Bakels Baking Powder, Butta Butteroils Substi...veja mais Chocolate Crinkles (Formulation #00-012) is a formulation used to create tasty chocolate cookies covered in powdered sugar. This recipe includes the products Bakels Alkalized Cocoa Powder, Balec Lacto Albumen, Bakels Baking Powder, Butta Butteroils Substitute, and Preserv. veja menos | |
| Barley Choc Mokka | Maltexcofood | Barley Choc Mokka is a light brown powder with a slightly bitter flavor and a taste of chocolate and coffee. It is a natural substitute for cocoa powder and can be used in baked desserts such as cakes, cookies, brownies, etc. | |
| Choco Mousse Mint Cake (Formulation #10-067) | Bakels Worldwide | Choco Mousse Mint Cake (Formulation #10-067) is a formulation to create a minty chocolate mousse cake using Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Apito Peppermint Paste, and Bakels Dark Choco Fudge. | |
| Mud Pie (Formulation #09-120) | Bakels Worldwide | Mud Pie (Formulation #09-120) is a formulation to create chocolatey mud pie slices using Bakels Cake Concentrate, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Bakels White Chocolate Truffle (Heat & Pour), and Bakels Dark Choco Fudge. | |
| Chocolate Lava Cake (Formulation #08-017) | Bakels Worldwide | Chocolate Lava Cake (Formulation #08-017) is a formulation used to create mini molten chocolate bunt cakes. This recipe includes the products Bakels Alkalized Cocoa Powder, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Whip-Brite Whipped ...veja mais Chocolate Lava Cake (Formulation #08-017) is a formulation used to create mini molten chocolate bunt cakes. This recipe includes the products Bakels Alkalized Cocoa Powder, Butta Butteroils Substitute, Brite Vanilla Extra Strength, and Whip-Brite Whipped Topping Powder. veja menos | |
| Marble Butter Slice (Formulation #00-032) | Bakels Worldwide | Marble Butter Slice (Formulation #00-032) is a formulation to make rich, marbled chocolate & butter cake loaves/slices using Butta Butteroils Substitute, Fino Cake Emulsifier, Brite Vanilla Extra Strength, Fino Double Acting Baking Powder, and Bakels Alka...veja mais Marble Butter Slice (Formulation #00-032) is a formulation to make rich, marbled chocolate & butter cake loaves/slices using Butta Butteroils Substitute, Fino Cake Emulsifier, Brite Vanilla Extra Strength, Fino Double Acting Baking Powder, and Bakels Alkalized Cocoa Powder. veja menos | |
| Brownie Cream (Formulation #06-016) | Bakels Worldwide | Brownie Cream (Formulation #06-016) is a formulation used to create cream cheese-topped chocolate slices. This formulation includes the products Bakels Margarine Special, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Butta Butteroils Substitute, a...veja mais Brownie Cream (Formulation #06-016) is a formulation used to create cream cheese-topped chocolate slices. This formulation includes the products Bakels Margarine Special, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Butta Butteroils Substitute, and Unifil Strawberry. veja menos | |
| Tres Choco Bar (Formulation #08-056) | Bakels Worldwide | Tres Choco Bar (Formulation #08-056) is a formulation to produce delicious triple chocolate bars using Bakels Baking Powder, Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Alkalized Cocoa Powder, Bakels Whipping Cream, Apito Choc...veja mais Tres Choco Bar (Formulation #08-056) is a formulation to produce delicious triple chocolate bars using Bakels Baking Powder, Bakels Shortening, Bakels Margarine Special, Balec Lacto Albumen, Bakels Alkalized Cocoa Powder, Bakels Whipping Cream, Apito Chocolate Paste, and Unifil Strawberry. veja menos | |
| 5-Methyl-2-Phenyl-2-Hexenal (856) | Bedoukian Research | 5-Methyl-2-Phenyl-2-Hexenal (856) is a light yellow liquid with distinctive cocoa aroma and mocha undertones and has a strong cocoa powder flavor note. It is used for a creamy cocoa note in fragrances as well as cocoa/chocolate flavor notes. It is insolub...veja mais 5-Methyl-2-Phenyl-2-Hexenal (856) is a light yellow liquid with distinctive cocoa aroma and mocha undertones and has a strong cocoa powder flavor note. It is used for a creamy cocoa note in fragrances as well as cocoa/chocolate flavor notes. It is insoluble in water and soluble in alcohol. veja menos | |
| Verolec YN | Lasenor | Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar...veja mais Verolec YN is immonium phosphatides (E-442) and is in accordance with the specific purity criteria laid down in Directive 2008/84/EC. The addition of Verolec YN in the chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. veja menos | |
| Carob Powder (20030) | Dutch Organic International Trade | Carob Powder (20030) is made from carob pods that are organic, with an appearance of a light brown fine powder that has a sweet, product specific taste and aroma. It is an acceptable food product for vegetarians, vegans, and lacto-vegetarians. Carob powde...veja mais Carob Powder (20030) is made from carob pods that are organic, with an appearance of a light brown fine powder that has a sweet, product specific taste and aroma. It is an acceptable food product for vegetarians, vegans, and lacto-vegetarians. Carob powder is used as a substitute for cocoa powder. veja menos | |
| Barley Choc Light | Maltexcofood | Barley Choc Light is a light brown powder with an orange tint that provides a slightly sweet, malt flavor. It is used as a natural substitute for cocoa powder and the Light variety provides a lighter color to baked goods, such as cakes and cookies. | |
| Chocolate Frosted Delight (Formulation #07-018) | Bakels Worldwide | Chocolate Frosted Delight (Formulation #07-018) is a formulation used to make a rich chocolate cake with chocolate frosting. This recipe includes the products Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Brite Vanilla Extr...veja mais Chocolate Frosted Delight (Formulation #07-018) is a formulation used to make a rich chocolate cake with chocolate frosting. This recipe includes the products Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Bakels Baking Powder, Brite Vanilla Extra Strength, and Apito Chocolate Paste. veja menos | |
| Cherry Berry Chocolate Cake (Formulation #11-001) | Bakels Worldwide | Cherry Berry Chocolate Cake (Formulation #11-001) is a formulation to make a tasty cherry-berry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Actiwhite, Bakels Alkalized Cocoa Powder, Whip-Brite Whipped Topping Powder, and Les...veja mais Cherry Berry Chocolate Cake (Formulation #11-001) is a formulation to make a tasty cherry-berry chocolate cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Actiwhite, Bakels Alkalized Cocoa Powder, Whip-Brite Whipped Topping Powder, and Les Fruits Dark Cherry 50%. veja menos | |
| Black Forest Cake (Bakels Cake Concentrate) (Formulation #09-123) | Bakels Worldwide | Black Forest Cake (Bakels Cake Concentrate) (Formulation #09-123) is a formulation used to create a chocolate, cherry, & cream layer cake. This formulation includes the products Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste...veja mais Black Forest Cake (Bakels Cake Concentrate) (Formulation #09-123) is a formulation used to create a chocolate, cherry, & cream layer cake. This formulation includes the products Bakels Cake Concentrate, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, and Bakels Whipping Cream. veja menos | |
| Expresso Loaf (Formulation #09-010) | Bakels Worldwide | Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, an...veja mais Expresso Loaf (Formulation #09-010) is a formulation to create scrumptious coffee & chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitem Pumpables, Apito Chocolate Paste, Bakels Alkalized Cocoa Powder, Apito Expresso Paste, and Bakels Dark Choco Fudge. veja menos | |
| Special Chocolate Loaf (Formulation #02-033) | Bakels Worldwide | Special Chocolate Loaf (Formulation #02-033) is a formulation to produce loaves of rich chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino D...veja mais Special Chocolate Loaf (Formulation #02-033) is a formulation to produce loaves of rich chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino Dark Chocolate Chips. veja menos | |
| Variety Monay (Formulation #07-087) | Bakels Worldwide | Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute, and Bakels Alkalized Cocoa Powder...veja mais Variety Monay (Formulation #07-087) is a formulation to make golden, buttery Filipino sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Lecinta Plus, Bakels Shortening, Bakels Margarine Special, Butta Butteroils Substitute, and Bakels Alkalized Cocoa Powder. veja menos | |
| Choco Cream-Filled Bread (Formulation #07-014) | Bakels Worldwide | Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Past...veja mais Choco Cream-Filled Bread (Formulation #07-014) is a formulation to create delicious chocolate cream-filled sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Lecitex Bread Improver, Rotitex, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, and Bakels Margarine Special. veja menos | |
| Single Serve Mousse Cakes (Formulation #07-092) | Bakels Worldwide | Single Serve Mousse Cakes (Formulation #07-092) is a formulation to make creamy individual sized mousse cakes. This recipe includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Whip-Brite Whipped Topping Powder, Bakels Alkalized Cocoa ...veja mais Single Serve Mousse Cakes (Formulation #07-092) is a formulation to make creamy individual sized mousse cakes. This recipe includes the products Pettina Sponge Mix Complete, Apito Chocolate Paste, Whip-Brite Whipped Topping Powder, Bakels Alkalized Cocoa Powder, and Bakels Bake-Stable Custard Mix. veja menos | |
| Choco Bread Delight (Formulation #07-013) | Bakels Worldwide | Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels ...veja mais Choco Bread Delight (Formulation #07-013) is a formulation to make a tasty chocolate sweet bread using Bakels Instant Active Dry Yeast (High Sugar), Dobrim High Speed, Bakels Shortening, Bakels Margarine Special, Bakels Alkalized Cocoa Powder, and Bakels Bake-Stable Custard Mix. veja menos | |
| Rocky Road Bun (Formulation #03-035) | Bakels Worldwide | Rocky Road Bun (Formulation #03-035) is a formulation to make delicious chocolate marshmallow sweet buns using Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), and...veja mais Rocky Road Bun (Formulation #03-035) is a formulation to make delicious chocolate marshmallow sweet buns using Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, CSP 60, Bakels Instant Active Dry Yeast (High Sugar), and Fino Dark Chocolate Chips. veja menos | |
| Choco Strawberry Fancy Squares (Formulation #11-007) | Bakels Worldwide | Choco Strawberry Fancy Squares (Formulation #11-007) is a formulation to create specialty chocolate & strawberry sponge cake squares using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Apito Flavouring Paste - Strawberry...veja mais Choco Strawberry Fancy Squares (Formulation #11-007) is a formulation to create specialty chocolate & strawberry sponge cake squares using Bakels Cake Concentrate, Ovalett Cake Emulsifier, Bakels Alkalized Cocoa Powder, Apito Flavouring Paste - Strawberry, Bakels Whipping Cream, Unifil Strawberry, and Bakels Dark Choco Fudge. veja menos | |
| Potassium Carbonate | Foodchem International Corporation | Potassium Carbonate is a white salt, soluble in water, that forms a strongly alkaline solution. It is used in the production of cocoa powder to balance pH and enhance aroma and it is also used as a buffering agent in the production of mead and wine. | |
| Chocolate Loaf (03050) (Formulation #03-050) | Bakels Worldwide | Chocolate Loaf (03050) (Formulation #03-050) is a formulation used to make delicious chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bak...veja mais Chocolate Loaf (03050) (Formulation #03-050) is a formulation used to make delicious chocolate sweet bread. This recipe includes the products Bakels Instant Active Dry Yeast (High Sugar), Dobrim Nobro, Monofresh, Bakels Alkalized Cocoa Powder, CSP 60, Bakels Shortening, and Fino Dark Chocolate Chips. veja menos | |
| Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) | Bakels Worldwide | Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neut...veja mais Double Chocolate Raspberry Cake Mousse (Formulation #12-0201) is a formulation to create a chocolate raspberry mousse cake using Fino Chocolate Cake Mix, Butta Butteroils Substitute, Ovalett Cake Emulsifier, Whip-Brite Whipped Topping Powder, Saphire Neutral, Bakels Alkalized Cocoa Powder, Les Fruits Raspberry 50%, and Diamond Glaze Dark Chocolate. veja menos | |
| Chocolate Loaf (09003) (Formulation #09-003) | Bakels Worldwide | Chocolate Loaf (09003) (Formulation #09-003) is a formulation used to make scrumptious chocolate sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, and Bakels Alkalized Cocoa Powder...veja mais Chocolate Loaf (09003) (Formulation #09-003) is a formulation used to make scrumptious chocolate sweet bread. This recipe includes the products Apito Chocolate Paste, Rotitex, Bakels Margarine Special, Fino Bread Improver, Bakels Instant Active Dry Yeast (High Sugar), Balec Lacto Albumen, and Bakels Alkalized Cocoa Powder. veja menos | |
| Giralec | Lasenor | Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. Slows down fat crystallisation and prevents fat bloom. Likewise, the marked increase in viscosity that occurs when water is present is largely overcome by the addition of lecithin. This is particularly useful in ice-cream coatings where moisture from the centre can cause excessive thickening of the chocolate in the coating machinery. In cocoa powder for instant products, lecithin covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder...veja mais Giralec is a sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. Slows down fat crystallisation and prevents fat bloom. Likewise, the marked increase in viscosity that occurs when water is present is largely overcome by the addition of lecithin. This is particularly useful in ice-cream coatings where moisture from the centre can cause excessive thickening of the chocolate in the coating machinery. In cocoa powder for instant products, lecithin covers the fat powders with a thin hydrophilic film, allowing the water to wet and disintegrate the agglomerates. The recommended dosage is 0.3-0.5% in chocolate and 0.5-0.8% in cocoa powder for instant products. Lecithin has also application in other foodstuffs as margarines, cookies, instant food, bread and so on. veja menos | |
| Chocolate Loaf (08018) (Formulation #08-018) | Bakels Worldwide | Chocolate Loaf (08018) (Formulation #08-018) is a formulation used to create tasty chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, Monofres...veja mais Chocolate Loaf (08018) (Formulation #08-018) is a formulation used to create tasty chocolate sweet bread. This recipe includes the products Fino Potato Flakes, Bakels Alkalized Cocoa Powder, Apito Chocolate Paste, Bakels Shortening, Dobrim Nobro, Monofresh, Bakels Instant Active Dry Yeast (High Sugar), and Fino Dark Chocolate Chips. veja menos | |
| 4-Methyl-2-Phenyl-2-Pentenal (855) | Bedoukian Research | 4-Methyl-2-Phenyl-2-Pentenal (855) is a light yellow liquid with a distinctive cocoa mocha aroma with honey undertones and a hint of peony. As a fragrance it imparts sweet, rosy, powdery, honey, and cocoa notes to florals. It has a dry, cocoa powder taste...veja mais 4-Methyl-2-Phenyl-2-Pentenal (855) is a light yellow liquid with a distinctive cocoa mocha aroma with honey undertones and a hint of peony. As a fragrance it imparts sweet, rosy, powdery, honey, and cocoa notes to florals. It has a dry, cocoa powder taste with rosy notes of honey and is used as a flavor for those features. It is insoluble in water but soluble in alcohol. veja menos | |
| 2-Methyl Butyraldehyde FCC (288) | Bedoukian Research | 2-Methyl Butyraldehyde FCC (288) is a colorless to pale yellow liquid with an extremely volatile cocoa or coffee-like odor. This product is used as a flavor and fragrance. 2-Methyl Butyraldehyde FCC (288) is used for lift in woody and cocoa topnote comple...veja mais 2-Methyl Butyraldehyde FCC (288) is a colorless to pale yellow liquid with an extremely volatile cocoa or coffee-like odor. This product is used as a flavor and fragrance. 2-Methyl Butyraldehyde FCC (288) is used for lift in woody and cocoa topnote complexes. It is also useful in cocoa, coffee, wine, and nut flavors. It has strong, cocoa powder taste notes used in chocolate, cocoa, mocha/coffee flavors. It is slightly soluble in water and soluble in alcohol. veja menos | |
| Giralec Premium | Lasenor | Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar, and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa...veja mais Giralec Premium is composed of sunflower lecithin (E-322), fluid, amber-brown colour and thin clear film. It has been standardised keeping constant its viscosity throughout. According with 2008/84/EC specifications. The product does not content any ingredient that has been produced from any Genetically Modified Organism (GMO’s). Therefore, the product has not to be labelled regarding GMO’s according to the regulations (CE) 1829/2003 and 1830/2003. The addition of lecithin in chocolate counching process reduces the viscosity of the mixture of cocoa powder, sugar, and cocoa butter. As a result of that, it diminishes both the energetic cost and the cocoa butter amount to be added. This product slows down fat crystallization and prevents fat bloom. veja menos | |
| Cacao Powder | Algarrobos Organicos del Peru S.A.C. | Cacao Powder contain flavonoids which help promote general health and lower the risk of several diseases. It also has strong antioxidant properties and is commonly used as a food additive because of its health properties. | |
| Cocoa Extract | Indfrag | Cocoa Extract is a light to dark brown crystalline powder derived from the dried seeds of Theobroma cacao. It is used as a stimulant for the central nervous system. This fine powder contains up to 20% Theobromine or Polyphenols. | |
| System RUMBA - Plants for Chocolate Production | NETZSCH Grinding & Dispersing | The RUMBA plant concept from NETZSCH is a complete process for the production of high-quality chocolate. From the basic ingredients cocoa mass, cocoa butter, sugar and perhaps milk powder, you can produce your own dark, milk or white chocolate. With very ...veja mais The RUMBA plant concept from NETZSCH is a complete process for the production of high-quality chocolate. From the basic ingredients cocoa mass, cocoa butter, sugar and perhaps milk powder, you can produce your own dark, milk or white chocolate. With very easy operation of the compact, closed RUMBA plant you can develop recipes according to individual needs. In this way, requirements from 750 kg all the way up to 6,000 kg batch size and over 100 Tons/day can be met precisely. veja menos |  |
| Locust Bean Gum Powder | Altrafine Gums | Locust Bean Gum Powder has a similar taste profile to cocoa, and is used in food products for moisture control, as a viscous agent, a stabilizer, thickening agent, as a texture modifier and to improve elasticity. This product is used to thicken products s...veja mais Locust Bean Gum Powder has a similar taste profile to cocoa, and is used in food products for moisture control, as a viscous agent, a stabilizer, thickening agent, as a texture modifier and to improve elasticity. This product is used to thicken products such as ice creams, baby foods, desserts and fruit extract syrups. Locust Bean Gum Powder is often used as a substitute for cocoa in specialty food items made for diet conscious and diabetic end users. veja menos | |
| Natural Cocoa Fat Crystals ChocoLux CBP 604-31 | Arthur Branwell & Co. Ltd. | Natural Cocoa Fat Crystals ChocoLux CBP 604-31 is a spray crystallized ingredient made from free flowing, 100% vegetable, dairy fat, and real chocolate powders. It is used as a food additive in meat products, baked goods, confectionery, batters and coatin...veja mais Natural Cocoa Fat Crystals ChocoLux CBP 604-31 is a spray crystallized ingredient made from free flowing, 100% vegetable, dairy fat, and real chocolate powders. It is used as a food additive in meat products, baked goods, confectionery, batters and coatings, seasonings and marinades, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. veja menos | |
| Bakels Mud Cake Mix | Bakels Worldwide | Bakels Mud Cake Mix, product code 3804, is a premix in powder form. This product has a delicious cocoa flavour and dark colour. Bakels Mud Cake Mix is used for the convenient production of mud cakes. | |
| Lac Color | Wuhan Golden Wing Industry & Trade Co., Ltd | Lac Color appears as an orange or red powder and easily dissolves in alcohol and Propylene glycol, a little in water. This product can be used in neutral or faintly acidic foods, such as cocoa products, fruit compote, pickled products, biscuit, mixed liq...veja mais Lac Color appears as an orange or red powder and easily dissolves in alcohol and Propylene glycol, a little in water. This product can be used in neutral or faintly acidic foods, such as cocoa products, fruit compote, pickled products, biscuit, mixed liquor and jelly. veja menos | |
| Gardenia Yellow | Wuhan Golden Wing Industry & Trade Co., Ltd | Gardenia Yellow appears as a yellow to brown powder or liquid. This product easily dissolves in water and alcohol but not in fat solvent. Gardenia Yellow can be used in neutral or faintly alkali foods such as margarine, fruit compote, pickled products, ...veja mais Gardenia Yellow appears as a yellow to brown powder or liquid. This product easily dissolves in water and alcohol but not in fat solvent. Gardenia Yellow can be used in neutral or faintly alkali foods such as margarine, fruit compote, pickled products, nuts, cocoa products, cake, biscuit, mixed liquor and jelly. This product mainly consists of crocin and crocetin. veja menos | |
| St. Johns Bread (Unroasted) Distillate, Natural (Organic Compliant)(06-108-01) | A.M. Todd Botanical Therapeutics | St. Johns Bread (Unroasted) Distillate, Natural (Organic Compliant)(06-108-01) is a colorless to pale yellow liquid is made from the seeds/pods of the Ceratonia siliqua. The pods are processed into a powder that has a consistency similar to that of cocoa....veja mais St. Johns Bread (Unroasted) Distillate, Natural (Organic Compliant)(06-108-01) is a colorless to pale yellow liquid is made from the seeds/pods of the Ceratonia siliqua. The pods are processed into a powder that has a consistency similar to that of cocoa. And is known by its brown sweet profile. veja menos | |
| Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 | Arthur Branwell & Co. Ltd. | Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 is a dairy free, crystallized spray composed of lecithin, and real chocolate crystals and powders. Classified as E322, the product is used as an emulsifier in frozen ambient and chilled baked go...veja mais Natural Plain (Dark) Chocolate Crystals ChocoLux Plain 603-7 is a dairy free, crystallized spray composed of lecithin, and real chocolate crystals and powders. Classified as E322, the product is used as an emulsifier in frozen ambient and chilled baked goods, confectionery, batters and coatings, snack seasonings, soups and sauces, canned products, health foods, vegetarian foods, and dairy products. veja menos | |
| Natural Chamomile Extract OG 100 | P.T. Ogawa Indonesia | Natural Chamomile Extract OG 100 is a light brown to dark brown powder that is made from chamomile flowers using purified water. This product is chemical free, GMO and allergen free. It is also allergen free and contains no bitterness or astringency. Natu...veja mais Natural Chamomile Extract OG 100 is a light brown to dark brown powder that is made from chamomile flowers using purified water. This product is chemical free, GMO and allergen free. It is also allergen free and contains no bitterness or astringency. Natural chamomile extract is suitable for a wide variety of food products, especially confectioneries, teas, cocoa, coffee and salad dressing. veja menos |
