The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).
The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.
Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.
Milk from which the fat has been removed. Also known as nonfat milk.
A flour prepared by grinding rice and removing its water content.
The fat that occurs naturally in milk. Also referred to as butter fat.
A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A sweet, syrupy flavor obtained from malted barley. Also known as malt flavoring and malt powder.
Composed of one glycerol molecule and one fatty acid. Used as an emulsifier to prevent ingredients from separating.
Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.
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