Chocolate plain

A plain chocolate bar is all one color, all the same texture, and it seems to melt all at once. You might think it s all made up of one type of molecule, maybe even called the chocolate molecule. 

None Skim milk Chocolate milk Plain yogurt (lowfat) Cottage cheese (4%) Chocolate milk shake Fruit flavored yogurt Evaporated milk Milk (2%) Half Half cream Ice cream (light) Whole milk Sherbet Vanilla ice cream Sour cream Swiss cheese Cheddar cheese Cream cheese American cheese Butter... 

In a large glass, mix 2 tablespoons of chocolate syrup and 1 tablespoon of cocoa powder until the cocoa is completely blended. Next add 4 ounces of cold nonfat milk and stir. Now add 4 ounces of cold club soda (sparkling water) followed by another 4 ounces of cold milk. Stir it gently to save the bubbles. Serve it with ice cubes or plain, and sip it through a straw for authenticity. 

Two experimental set-ups with the same general outline were designed. Plain chocolate was produced, but variations were introduced into the conventional... 

In conclusion, having today the two validated methods together with the cocoa butter CRM at hand, the implementation of the EU Chocolate Directive has been made feasible, at least for the assessment of the amount of CBEs in plain chocolate. 

Validation of a method for the detection of cocoa butter equivalent in cocoa 21. butter and plain chocolate. Report on a validation study. 2003 EUR 20685 EN Buchgraber M, Anklam E (2003)... 

Validation of a method for the quantification of cocoa butter equivalents in cocoa butter and plain chocolate,... 

Chocolate can be characterized by a yield stress and plastic viscosity, i.e., as the Bingham plot. Another curve was established by Casson and reported by Holdsworth (1971) in which chocolate is characterized by the yield value and plastic viscosity. The Bingham plot is mainly used for process design and its control in the production of plain chocolate. In the case of Casson plots, some molten chocolates, particularly those containing active surface agents, did not give straight-line relationships. To overcome this difficulty, another expression was developed (Elson, 1977) ... 

Plain or bitter chocolate is a mixture of ground cocoa nibs with sucrose, cocoa butter and flavouring. Milk chocolate contains in addition milk powder. A bar of chocolate contains about 6 mg of caffeine and a cup of cocoa about 13 mg. 

These are fats rich in symmetrical disaturated TAGs which behave like cocoa butter in all respects, and are able to mix in all proportions with cocoa butter. The desirable characteristics of cocoa butter are due to the SOS TAGs (S = saturated) which provide suitable melting point and solid fat content to give rapid melt in the mouth and cooling sensations. Palm mid-fraction (PMF), which has high contents of POP, is easily formulated with other SOS fats for chocolate products (Berger 1981). About 70%-80% PMF with 20%-30% shea or sal stearin, or 60%-65% PMF with 20%-30% shea or sal stearin and 15%-20% illipe are suitable for plain and for milk chocolate with 15% milkfat. Compatibility of cocoa butter (CB) and CBE is affected by addition of milkfat and its fractions into the product (Sabariah etal. 1998). Eutectic interactions between anhydrous milkfat (AMF), CBE and CB were noticeable due to different polymorphism encountered in these fats. 

Soymilk. In the traditional process, soybeans are soaked in water, ground into a slurry, cooked, and filtered to remove the insoluble cell wall and hull fractions. A number of modifications have been made in the process since the 1960s, including heat treatment before or during grinding to inactivate the enzyme lipoxygenase and thus prevent formation of grassy and beany flavors. The soymilks are available in plain and flavored, eg, vanilla and chocolate, forms (90,91). 

There are three main types of eating chocolate, all of which consist of small solid particles dispersed in cocoa butter. It is important that the particles are the correct size (10-25pm) if they are too small, the chocolate is slimy if they are large, the chocolate is gritty. Table 3.5 shows a typical plain (dark) chocolate composition for use in ice cream (this is not the same as a normal dark chocolate because it is eaten at a lower temperature - see Chapter 5). 

Table 3.5 Composition of a typical plain chocolate for use in ice cream...

FIGURE 2.20 Cryo-SEM micrograph of plain chocolate. Continuous phase of cocoa butter with crystals (s) and cocoa residues (c). 

Fat crystals observed in milk chocolate are more uniform in size than those in plain chocolate. The milk chocolate fat crystals are between 0.5 and 1 J,m long and between 0.2 and 0.5 pm wide, while those in plain chocolate are up to 5 pm long. All the fat crystals are between 3.0 nm and 5.0 nm thick, and all are form V polymorphs, which is the normal form for chocolate. 

German official methods group validated two ELISA kits for hazelnut in plain chocolate LEGB (2006)... 

The conclusions drawn from the European study was that both the type of peanut test kit and the matrix are important factors for recovery. All five kits performed well in the concentration range 5 to 10 Xg peanut per gram of food rather than in the lower range from 2or2.5 fig/g. Recoveries ranged from 44 to 191 % across all concentrations (Table 20.15). The Veratox and BIO KITS ELIS As performed well even at concentrations below 5 Xg peanut per gram, with reproducibility better with cookie than with plain chocolate. 

Of the tree nuts, only the almond and hazelnut kits have been evaluated in independent studies. In December 2004 the Veratox Almond kit completed a full evaluation in seven laboratories that met the criteria for it to be added to Health Canada s Compendium of Food Allergen Methodologies (Health Canada, 2004). Although this evaluation does not confer endorsement of the method, the consistent approach adopted means that the methods can be used for enforcement in Canada should it be required. The study required 630 samples to be analyzed by the laboratories 10 replicates at each of three levels (0, 6.25, and 15.63 ppm) in cookies and in milk and plain chocolate. The kit produced satisfactory results for the matrices and at the levels tested. Analysis of plain chocolate produced the lowest recoveries, as expected, due to the presence of tannins and other phenolic compounds that interfere with the extraction of proteins. 

Calcium A portion of Caulerpa veravelensis provides 395 mg of calcium, an amount similar to the amount provided by a portion of a milk shake with thick chocolate (396 mg) or one portion of low fat milk (305 mg). Sargassum polycystum contains (360 mg) more calcium than a portion of low fat yogurt with fruit (345 mg), one of low fat milk enriched with A and D vitamins (305 mg) or one of plain yogurt made of whole milk (275 mg). Ulva lactuca, in one portion, has more calcium (257 mg) than a portion of cheese swiss (224 mg), provolone (214 mg), (207 mg) or cheddar (204 mg). 

Milk and Milk products Buttermiik cream milk plain ice cream plain milk shakes cottage cheese mild cheeses butter sour cream yogurt. Chocolate strong cheeses. 

Salted peanuts consume about 25 to 35% of the shelled nuts. The nuts may be roasted and salted without removing the skins. About 15 to 25% of the shelled nuts is used in candies, such as, chocolate and plain peanut bars, peanut brittle, and sugar-coated peanuts. A small quantity of peanuts is used by bakeries in making peanut cookies (57). 

Figure 23 (a) Effect of adding soy lecithin [initial viscosity of plain chocolate (cocoa butter content, 34.8%), >200 s] on the viscosity of chocolate, (b) Fat and lecithin contents of chocolate of identical viscosity (42 s). (c) Effect of adding soy lecithin to suspensions of ( ) cocoa butter and (A) ground sugar in cocoa butter on viscosity. Viscosity was measured at 50°C on Bournville Redwood-type viscometer. 

Table 1 Flow Characteristics of Plain Chocolate with Added Surface-Active Lipids at 50°C...

Nutrient Pancakes Angel Fruit Sponge Pound Chocolate, with Chocolate Frosting White Biscuits Waffles Muffins, Oat Bran English Muffin Cake Type, Sugared Cake Type, Plain... 

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