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    Product Total Dry Cocoa Solids Cocoa Butter Non-Fat Cocoa Solids Total Fat Milk Fat Milk Solids Flour/starch

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    Cristian Vasilescu
    This document outlines the composition requirements for various chocolate products including couverture chocolate, milk chocolate, white chocolate, and chocolate drinks. It specifies the minimum percentages of total dry cocoa solids, non-fat cocoa solids, cocoa butter, total milk fat, milk fat solids, and flour/starch allowed in each product. For example, couverture chocolate must contain at least 35% total dry cocoa solids and 18% non-fat cocoa solids, while milk chocolate requires a minimum of 25% total milk fat and 12% milk fat solids.

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    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd

    Product Total Dry Cocoa Solids Cocoa Butter Non-Fat Cocoa Solids Total Fat Milk Fat Milk Solids Flour/starch

    Uploaded by

    Cristian Vasilescu
    12 views1 page
    This document outlines the composition requirements for various chocolate products including couverture chocolate, milk chocolate, white chocolate, and chocolate drinks. It specifies the minimum percentages of total dry cocoa solids, non-fat cocoa solids, cocoa butter, total milk fat, milk fat solids, and flour/starch allowed in each product. For example, couverture chocolate must contain at least 35% total dry cocoa solids and 18% non-fat cocoa solids, while milk chocolate requires a minimum of 25% total milk fat and 12% milk fat solids.

    Original Description:

    choco

    Original Title

    Chocolate Contains

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    This document outlines the composition requirements for various chocolate products including couverture chocolate, milk chocolate, white chocolate, and chocolate drinks. It specifies the minimum percentages of total dry cocoa solids, non-fat cocoa solids, cocoa butter, total milk fat, milk fat solids, and flour/starch allowed in each product. For example, couverture chocolate must contain at least 35% total dry cocoa solids and 18% non-fat cocoa solids, while milk chocolate requires a minimum of 25% total milk fat and 12% milk fat solids.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
    12 views1 page

    Product Total Dry Cocoa Solids Cocoa Butter Non-Fat Cocoa Solids Total Fat Milk Fat Milk Solids Flour/starch

    Uploaded by

    Cristian Vasilescu
    This document outlines the composition requirements for various chocolate products including couverture chocolate, milk chocolate, white chocolate, and chocolate drinks. It specifies the minimum percentages of total dry cocoa solids, non-fat cocoa solids, cocoa butter, total milk fat, milk fat solids, and flour/starch allowed in each product. For example, couverture chocolate must contain at least 35% total dry cocoa solids and 18% non-fat cocoa solids, while milk chocolate requires a minimum of 25% total milk fat and 12% milk fat solids.

    Copyright:

    © All Rights Reserved
    Download as DOC, PDF, TXT or read online from Scribd
    Download as doc, pdf, or txt
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    Product

    Chocolate
    Couverture
    Chocolate
    Chocolate
    Vermicelli or
    Flakes
    Milk Chocolate
    Couverture Milk
    Chocolate
    Milk Chocolate
    Vermicelli or
    Flakes
    Family Milk
    Chocolate
    Cream Chocolate
    Skimmed Milk
    Chocolate
    White Chocolate
    Chocolate a la taza
    Chocolate familiar
    a la taza

    Total Dry
    Cocoa
    Solids
    35%

    18%

    Non-Fat
    Cocoa
    Solids
    14%

    35%

    31%

    2.5%

    32%

    12%

    14%

    Cocoa
    Butter

    Total Milk Milk


    Flour/starch
    Fat Fat Solids

    14%
    3.5%

    31%
    14%
    3.5%

    25%

    2.5%

    25%

    25%

    2.5%

    20%

    2.5%

    12%

    20%

    2.5%

    25% 5% 20%

    25%

    2.5%

    25%

    25%

    2.5%

    25% 1% 14%

    12%
    3.5%

    14%
    5.5%

    35%

    20%
    18%

    14%
    14%

    8%

    30%

    18%

    12%

    18%

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