A dietetic chocolate substitute is obtained by mixing a roast and ground partially deoiled, powdered sweet almond press cake with a polyunsatured vegetable fat, the m.p. and certain physico chemical properties of which are similar to cocoa butter. The press cake pref. contains 15-40% ...
There are certain recipes, such as chocolate cake, brownies, and truffles, that call for semisweet baking chocolate. This product is different from semisweet chocolate chips (or morsels) in two ways: It is sold as a bar divided into squares, and it has more cocoa butter than the chips. ...
processed nuts; salads; sandwich spreads; soups; several fruit and vegetable products; and sweet–sour preserves and semipreserves of fish or fishery products. Neohesperidin dihydrochalcone, neotame, and thaumatin are used as flavor enhancers, at levels not exceeding 5.0, 2.0, and 0.5mgkg−1, ...
Semisweet Chocolate Makes 1 oz. 3 tbsp cocoa 1½ tsp sugar 1 tbs butter, margarine, or vegetable oil Sweet Baking Chocolate Makes 1 oz. 4 tsp sugar 3 tbs cocoa 1 tbs butter, margarine, or vegetable oil Part 1 Creating Your Substitute Download Article 1 Measure out your ingredients...
申请人 Sweet Sue LlcGOLDMAN, F. 2006. Sugar substitute and bulking agent and chocolate. U.S.Patent Application, Number 20,060,088,637GOLDMAN, F. 2006. Sugar substitute and bulking agent and chocolate. U.S. Patent Application, Number 20,060,088,637....