HOME TheInfoList.com
Providing Lists of Related Topics to Help You Find Great Stuff
[::MainTopicLength::#1500] [::ListTopicLength::#1000] [::ListLength::#15] [::ListAdRepeat::#3]

picture info

Types Of Chocolate
Chocolate
Chocolate
is a range of foods derived from cocoa (cacao), mixed with fat (e.g., cocoa butter ) and finely powdered sugar to produce a solid confectionery . There are several TYPES OF CHOCOLATE, classified according to the proportion of cocoa used in a particular formulation. The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently. CONTENTS * 1 Terminology * 2 Types * 2.1 By country/region * 2.1.1 United States
United States
* 2.1.2 Canada * 2.1.3 European Union
European Union
* 2.1.4 Japan * 3 Definition * 4 Quality * 5 See also * 6 References * 7 External links TERMINOLOGYThe cocoa bean (or other alternative) products from which chocolate is made are known under different names in different parts of the world
[...More...]

"Types Of Chocolate" on:
Wikipedia
Google
Yahoo

Chocolate
CHOCOLATE /ˈtʃɒklᵻt, -kəlᵻt/ (_ listen ) is a typically sweet, usually brown food preparation of Theobroma cacao _ seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica . The earliest evidence of use traces to the Mokaya (Mexico and Guatemala ), with evidence of chocolate beverages dating back to 1900 BCE. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs , who made it into a beverage known as _xocolātl _ Nahuatl pronunciation: , a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted
[...More...]

"Chocolate" on:
Wikipedia
Google
Yahoo

Cocoa Solids
COCOA SOLIDS are a mixture of many substances remaining after cocoa butter is extracted from cacao beans . When sold as an end product, it may also be called COCOA POWDER or COCOA. Cocoa solids are a key ingredient of chocolate , chocolate syrup , and chocolate confections . In contrast, the fatty component of chocolate is cocoa butter. Cocoa butter is 50% to 57% of the weight of cocoa beans and gives chocolate its characteristic melting properties. Cocoa liquor or cocoa mass is a paste of roasted cocoa beans with cocoa butter and solids in their natural proportions. Recipes for chocolate require the addition of extra cocoa butter to cocoa liquor, leading to a cocoa solids surplus and thus a relatively cheap supply of cocoa powder. This contrasts with the earliest European usage of cocoa where, before milk and dark chocolate was popularized, cocoa powder was the primary product and cocoa butter was little more than a waste product
[...More...]

"Cocoa Solids" on:
Wikipedia
Google
Yahoo

picture info

Cocoa Butter
COCOA BUTTER, also called THEOBROMA OIL, is a pale-yellow, edible vegetable fat extracted from the cocoa bean . It is used to make chocolate , as well as some ointments , toiletries , and pharmaceuticals . Cocoa butter
Cocoa butter
has a cocoa flavor and aroma . Its best-known attribute is its melting point, which is just below human body temperature. CONTENTS* 1 Extraction and composition * 1.1 Adulterants * 2 Substitutes * 3 Uses * 3.1 Personal care * 4 Physical properties * 5 References EXTRACTION AND COMPOSITION The main constituent of cocoa butter is the triglyceride (fat) derived from palmitic acid , stearic acid , and oleic acid . Cocoa butter
Cocoa butter
is obtained from whole cocoa beans , which are fermented , roasted, and then separated from their hulls. About 54–58% of the residue is cocoa butter
[...More...]

"Cocoa Butter" on:
Wikipedia
Google
Yahoo

Powdered Sugar
POWDERED SUGAR, also called CONFECTIONERS\' SUGAR, ICING SUGAR, and ICING CAKE, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains a small amount of anti-caking agent to prevent clumping and improve flow. Although most often produced in a factory, powdered sugar can also be made by processing ordinary granulated sugar in a coffee grinder , or by crushing it by hand in a mortar and pestle . Powdered sugar
Powdered sugar
is utilized in industrial food production when a quick-dissolving sugar is required. Home cooks use it principally to make icing or frosting and other cake decorations . It is often dusted onto baked goods to add a subtle sweetness and delicate decoration. Powdered sugar
Powdered sugar
is available in varying degrees of fineness, most commonly XXX, XXXX, and 10X: the greater the number of Xs, the finer the particles
[...More...]

"Powdered Sugar" on:
Wikipedia
Google
Yahoo

picture info

Confectionery
CONFECTIONERY, also called SWEETS or CANDY, is sweet food. The term varies among English-speaking countries. In general, though, confectionery is divided into two broad and somewhat overlapping categories, BAKERS\' CONFECTIONS and SUGAR CONFECTIONS. Bakers' confectionery, also called FLOUR CONFECTIONS, includes principally sweet pastries, cakes, and similar baked goods . In the Middle East and Asia, flour-based confections are more dominant. Sugar
Sugar
confectionery includes sweets, candy, candied nuts, chocolates, chewing gum and bubblegum, sweetmeats, pastillage , and other confections that are made primarily of sugar. In some cases, CHOCOLATE CONFECTIONS (confections made of chocolate ) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (US and Canada), sweets (UK and Ireland), and lollies (Australia and New Zealand) are common words for the most common varieties of sugar confectionery
[...More...]

"Confectionery" on:
Wikipedia
Google
Yahoo

picture info

Cocoa Bean
The COCOA BEAN, also called CACAO BEAN, COCOA (/ˈkoʊ.koʊ/ ), and CACAO (/kəˈkaʊ/ ), is the dried and fully fermented seed of _ Theobroma cacao _, from which cocoa solids and, because of the seed's fat, cocoa butter can be extracted. The "beans" are the basis of chocolate , and of such Mesoamerican
Mesoamerican
foods as _mole _ and _tejate _
[...More...]

"Cocoa Bean" on:
Wikipedia
Google
Yahoo

picture info

Chocolate Liquor
CHOCOLATE LIQUOR (COCOA LIQUOR) is pure cocoa mass in solid or semi-solid form. Like the cocoa beans (nibs) from which it is produced, it contains both cocoa solids and cocoa butter in roughly equal proportion. It is produced from cocoa beans that have been fermented, dried, roasted, and separated from their skins. The beans are ground into cocoa mass (cocoa paste). The mass is melted to become the liquor, and the liquor is either separated into cocoa solids and cocoa butter, or cooled and molded into blocks of raw chocolate . Its main use (often with additional cocoa butter) is in making chocolate . The name liquor is used not in the sense of a distilled, alcoholic substance, but rather the older meaning of the word, meaning 'liquid' or 'fluid'. Chocolate
Chocolate
liquor contains roughly 53 percent cocoa butter (fat), about 17 percent carbohydrates , 11 percent protein , 6 percent tannins , and 1.5 percent theobromine
[...More...]

"Chocolate Liquor" on:
Wikipedia
Google
Yahoo

picture info

Vegetable Fat
A VEGETABLE OIL is a triglyceride extracted from a plant . The term "vegetable oil" can be narrowly defined as referring only to plant oils that are liquid at room temperature, or broadly defined without regard to a substance's state of matter at a given temperature . For this reason, vegetable oils that are solid at room temperature are sometimes called VEGETABLE FATS. In contrast to these triglycerides, vegetable waxes lack glycerin in their structure. Although many plant parts may yield oil, in commercial practice, oil is extracted primarily from seeds . On food packaging, the term "vegetable oil" is often used in ingredients lists instead of specifying the exact plant being used, especially when the oil used is less desirable to the consumer or if a mix is used, such as palm , canola , soybean , and safflower oils , (whereas coconut oil and olive oil may be perceived as more desirable)
[...More...]

"Vegetable Fat" on:
Wikipedia
Google
Yahoo

Temperature
TEMPERATURE is an objective comparative measurement of hot or cold . Temperature is measured by a thermometer , where several scales and units exist for measuring temperature. The most common being the Celsius scale (with units denoted °C; formerly called _degrees centigrade_), the Fahrenheit scale (with units denoted °F), and, especially in science, the Kelvin scale (with units denoted K). The coldest theoretical temperature is absolute zero , at which the thermal motion of atoms and molecules reaches its minimum – classically, this would be a state of motionlessness, but quantum uncertainty dictates that the particles still possess a finite zero-point energy . Absolute zero is denoted as 0 K on the Kelvin scale, −273.15 °C on the Celsius scale, and −459.67 °F on the Fahrenheit scale
[...More...]

"Temperature" on:
Wikipedia
Google
Yahoo

Milk Chocolate
Chocolate
Chocolate
is a range of foods derived from cocoa (cacao), mixed with fat (e.g., cocoa butter ) and finely powdered sugar to produce a solid confectionery . There are several TYPES OF CHOCOLATE, classified according to the proportion of cocoa used in a particular formulation. The use of particular name designations is sometimes subject to international governmental regulation. Some governments assign chocolate solids and ranges of chocolate differently. CONTENTS * 1 Terminology * 2 Types * 2.1 By country/region * 2.1.1 United States
United States
* 2.1.2 Canada * 2.1.3 European Union
European Union
* 2.1.4 Japan * 3 Definition * 4 Quality * 5 See also * 6 References * 7 External links TERMINOLOGYThe cocoa bean (or other alternative) products from which chocolate is made are known under different names in different parts of the world
[...More...]

"Milk Chocolate" on:
Wikipedia
Google
Yahoo

picture info

Powdered Milk
POWDERED MILK or DRIED MILK is a manufactured dairy product made by evaporating milk to dryness . One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated , due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk
Powdered milk
and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends. Many dairy products exported conform to standards laid out in Codex Alimentarius . Many forms of milk powder are traded on exchanges . Powdered milk
Powdered milk
is used for food and health (nutrition ), and also in biotechnology (saturating agent)
[...More...]

"Powdered Milk" on:
Wikipedia
Google
Yahoo

picture info

Condensed Milk
CONDENSED MILK is cow\'s milk from which water has been removed. It is most often found in the form of SWEETENED CONDENSED MILK (SCM), with sugar added, and the two terms "condensed milk" and "sweetened condensed milk" are often used synonymously today. Sweetened condensed milk is a very thick, sweet product which when canned can last for years without refrigeration if not opened. Condensed milk
Condensed milk
is used in numerous dessert dishes in many countries. A related product is evaporated milk , which has undergone a more complex process and which is not sweetened. Evaporated milk
Evaporated milk
is known in some countries as unsweetened condensed milk
[...More...]

"Condensed Milk" on:
Wikipedia
Google
Yahoo

picture info

Confectioner
CONFECTIONERY, also called SWEETS or CANDY, is sweet food. The term varies among English-speaking countries. In general, though, confectionery is divided into two broad and somewhat overlapping categories, BAKERS\' CONFECTIONS and SUGAR CONFECTIONS. Bakers' confectionery, also called FLOUR CONFECTIONS, includes principally sweet pastries, cakes, and similar baked goods . In the Middle East and Asia, flour-based confections are more dominant. Sugar
Sugar
confectionery includes sweets, candy, candied nuts, chocolates, chewing gum and bubblegum, sweetmeats, pastillage , and other confections that are made primarily of sugar. In some cases, CHOCOLATE CONFECTIONS (confections made of chocolate ) are treated as a separate category, as are sugar-free versions of sugar confections. The words candy (US and Canada), sweets (UK and Ireland), and lollies (Australia and New Zealand) are common words for the most common varieties of sugar confectionery
[...More...]

"Confectioner" on:
Wikipedia
Google
Yahoo

Daniel Peter
DANIEL PETER (9 March 1836 – 4 November 1919) was a Swiss chocolatier . He was one of the first chocolatiers to make milk chocolate , in 1875 or 1876, by adding powdered milk to the chocolate. LIFEPeter began his career as a candle mak