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Knoppers (sweet Brand)
Knoppers is a brand of wafer candy bar layered with hazelnut and milk crème, produced by August Storck, first launched in West Germany in 1983. It has since been made available in over 50 countries, mainly in Europe but also Vietnam, Russia and more recently, the United Kingdom, Australia, New Zealand, and the United States. A bar weighs and typically has a light-blue-and-white wrapper. Knoppers are manufactured at Storck production sites in Germany. Composition One Knoppers candy bar consists of five layers: a wafer, hazelnut crème, another wafer, milk crème, and a chocolate-covered wafer. The ingredients are: sugar, vegetable oil, wheat flour 12%, skimmed milk powder 11,5 %, hazelnuts 9%, whole wheat flour 6%, cocoa, clarified butter 2,6 %, whey powder, wheat starch, emulsifier: soya lecithin, cream powder 0,3 %, salt, aroma, caramel. Soda ash is used as leavening. According to the ingredient list, Knoppers may also contain [the allergens] almonds, peanuts as well as oth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wheat Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets, and is contained in large amounts in staple foods such as wheat, potatoes, maize (corn), rice, and cassava (manioc). Pure starch is a white, tasteless and odorless powder that is insoluble in cold water or alcohol. It consists of two types of molecules: the linear and helical amylose and the branched amylopectin. Depending on the plant, starch generally contains 20 to 25% amylose and 75 to 80% amylopectin by weight. Glycogen, the energy reserve of animals, is a more highly branched version of amylopectin. In industry, starch is often converted into sugars, for example by malting. These sugars may be fermented to produce ethanol in the manufacture of beer, whisky and biofuel. In addition, sugars produced from processed starch are u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Daigou
Daigou () is an emerging form of cross-border exporting in which an individual or a syndicated group of exporters outside China purchases commodities (mainly luxury goods, but sometimes also groceries such as infant formulas) for customers in China. ''Daigou'' shoppers typically purchase the desired goods in a region outside China, after which they post the goods to China or carry them in their luggage when they return to China. The goods are then sold for profit in China. ''Daigou'' activities can be conducted illegally, or legally, using loopholes to circumvent import tariffs imposed on overseas goods. Sales ''Daigou'' sales across sectors total $15 billion annually. In 2014 the value of the ''daigou'' business just in luxury goods increased from CN¥55 billion to CN¥75 billion yuan (US$8.8 billion to $12 billion). ''Daigou'' purchases are often made in luxury brand boutiques in major fashion cities like Paris, London, New York City, Hong Kong, Tokyo and Seoul. Some ''da ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Chocolate Bar
A chocolate bar (Commonwealth English) or candy bar (some dialects of American English) is a confection containing chocolate, which may also contain layerings or mixtures that include nuts, fruit, caramel, nougat, and wafers. A flat, easily breakable, chocolate bar is also called a tablet. A wide variety of chocolate bar brands are sold. A popular example is a Snickers bar, which consists of nougat mixed with caramel and peanuts, covered in milk chocolate. The first solid chocolate bar put into production was made by J. S. Fry & Sons of Bristol, England, in 1847. Cadbury began producing one in 1849. Released in 1866, a filled chocolate bar, Fry's Chocolate Cream, was the first mass-produced chocolate bar. In 1912, the Goo Goo Cluster was the first mass-produced combination bar; it included marshmallow, nougat, caramel, and roasted peanuts. In some varieties of English and food labeling standards, the term ''chocolate bar'' is reserved for bars of solid chocolate, with ''candy ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or may not be different from ''n''), which does not mean the H has covalent bonds with O (for example with , H has a covalent bond with C but not with O). However, not all carbohydrates conform to this precise stoichiometric definition (e.g., uronic acids, deoxy-sugars such as fucose), nor are all chemicals that do conform to this definition automatically classified as carbohydrates (e.g. formaldehyde and acetic acid). The term is most common in biochemistry, where it is a synonym of saccharide (), a group that includes sugars, starch, and cellulose. The saccharides are divided into four chemical groups: monosaccharides, disaccharides, oligosaccharides, and polysaccharides. Monosaccharides and disaccharides, the smallest (lower molecul ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Protein (nutrient)
Proteins are essential nutrients for the human body. They are one of the building blocks of body tissue and can also serve as a fuel source. As a fuel, proteins provide as much energy density as carbohydrates: 4 Calories, kcal (17 Joule, kJ) per gram; in contrast, lipids provide 9 kcal (37 kJ) per gram. The most important aspect and defining characteristic of protein from a nutritional standpoint is its amino acid composition. Proteins are polymer chains made of amino acids linked together by peptide bonds. During human digestion, proteins are broken down in the stomach to smaller polypeptide chains via hydrochloric acid and protease actions. This is crucial for the absorption (small intestine), absorption of the essential amino acids that cannot be biosynthesized by the body. There are nine essential amino acids which humans must obtain from their diet in order to prevent protein–energy malnutrition, protein-energy malnutrition and resulting death. They are phenylalanine, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nutritional Value
Nutritional value or nutritive value as part of food quality is the measure of a well-balanced ratio of the essential nutrients carbohydrates, fat, protein, minerals, and vitamins in items of food or diet concerning the nutrient requirements of their consumer. Several nutritional rating systems and nutrition facts label have been implemented to rank food in terms of its nutritional value. International and national guidelines exist to inform consumers about optimal nutrient intake from their diets. On a biological scale, nutritive value of food may vary for different health conditions (leading to dietary recommendations and particular diet food Diet food (or dietetic food) refers to any food or beverage whose recipe is altered to reduce fat, carbohydrates, and/or sugar in order to make it part of a weight loss program or diet. Such foods are usually intended to assist in weight loss or ...s), seasonal differences, age, sexual differences, and interspecies or taxonomic differe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nougat
Nougat ( , ; ; az, nuqa; fa, نوقا) is a family of confections made with sugar or honey, roasted nuts (almonds, walnuts, pistachios, hazelnuts, and macadamia nuts are common), whipped egg whites, and sometimes chopped candied fruit. The consistency of nougat is chewy, and it is used in a variety of candy bars and chocolates. The word ''nougat'' comes from Occitan (), seemingly from Latin 'nut bread' (the late colloquial Latin adjective means 'nutted' or 'nutty'). Two basic kinds of nougat exist. The first, and most common, is white nougat or Persian nougat ( in Iran; in Spain), made with beaten egg whites and honey; it appeared in the early 7th century in Spain with Arabs. In Alicante, Spain there are several published recipes in the 16th century, for instance ”La Generosa Paliza” by Lope de Rueda and other novels written by Cervantes and in Montélimar, France, in the 18th century (Nougat of Montélimar). The second is brown nougat ( in French, literally ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Leavening
In cooking, a leavening agent () or raising agent, also called a leaven () or leavener, is any one of a number of substances used in doughs and batters that cause a foaming action (gas bubbles) that lightens and softens the mixture. An alternative or supplement to leavening agents is mechanical action by which air is incorporated (i.e. kneading). Leavening agents can be biological or synthetic chemical compounds. The gas produced is often carbon dioxide, or occasionally hydrogen. When a dough or batter is mixed, the starch in the flour and the water in the dough form a matrix (often supported further by proteins like gluten or polysaccharides, such as pentosans or xanthan gum). The starch then gelatinizes and sets, leaving gas bubbles that remain. Biological leavening agents * ''Saccharomyces cerevisiae'' producing carbon dioxide found in: ** baker's yeast ** Beer barm (unpasteurised—live yeast) ** ginger beer ** kefir ** sourdough starter * ''Clostridium perfringens' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Soda Ash
Sodium carbonate, , (also known as washing soda, soda ash and soda crystals) is the inorganic compound with the formula Na2CO3 and its various hydrates. All forms are white, odourless, water-soluble salts that yield moderately alkaline solutions in water. Historically, it was extracted from the ashes of plants growing in sodium-rich soils. Because the ashes of these sodium-rich plants were noticeably different from ashes of wood (once used to produce potash), sodium carbonate became known as "soda ash". It is produced in large quantities from sodium chloride and limestone by the Solvay process. Hydrates Sodium carbonate is obtained as three hydrates and as the anhydrous salt: * sodium carbonate decahydrate (natron), Na2CO3·10H2O, which readily effloresces to form the monohydrate. * sodium carbonate heptahydrate (not known in mineral form), Na2CO3·7H2O. * sodium carbonate monohydrate ( thermonatrite), Na2CO3·H2O. Also known as crystal carbonate. * anhydrous sodium carbonate ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard. The process of caramelization consists of heating sugar slowly to around . As the sugar heats, the molecules break down and re-form into compounds with a characteristic colour and flavour. A variety of candies, desserts, toppings, and confections are made with caramel: brittles, nougats, pralines, flan, crème brûlée, crème caramel, and caramel apples. Ice creams sometimes are flavored with or contain swirls of caramel. Etymology The English word comes from French ''caramel'', borrowed from Spanish ''caramelo'' (18th century), itself possibly from Portuguese ''caramelo''. Most likely that comes from Late Latin ''calamellus'' 'sugar cane', a diminutive of ''calamus'' 'reed, cane', itself from Greek κάλαμος. Less likely, it comes from a Medieva ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aroma
An odor (American English) or odour ( Commonwealth English; see spelling differences) is caused by one or more volatilized chemical compounds that are generally found in low concentrations that humans and animals can perceive via their sense of smell. An odor is also called a "smell" or a "scent", which can refer to either a pleasant or an unpleasant odor. While "odor" and "smell" can refer to pleasant and unpleasant odors, the terms "scent", "aroma", and "fragrance" are usually reserved for pleasant-smelling odors and are frequently used in the food and cosmetic industry to describe floral scents or to refer to perfumes. Physiology of smell Sense of smell The perception of odors, or sense of smell, is mediated by the olfactory nerve. The olfactory receptor (OR) cells are neurons present in the olfactory epithelium, which is a small patch of tissue at the back of the nasal cavity. There are millions of olfactory receptor neurons that act as sensory signaling ce ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
