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For the flavor it gives to any bakery product Guittard cocoa is famous worldwide. It is also mixed with a great variety of ingredients. Guittard cocoa when added to other products adds a unique taste and takes it to an altogether different level. Considering the amount of cocoa butter in it, the amount or percentage of cocoa found in a cacao bean is determined. The amount of added emulsifiers like soy lecithin, vanilla essence or extract, sugar and any other flavoring or color additives which can be artificial or natural are not included in the percentage content. Then the amount of cocoa added is considered in its percentage as cocoa is extracted from the cacao bean only if cocoa is available in the market with extra cocoa butter added to it. It is tagged as Lindt bars cacao mass if there is no cocoa butter content added to it. Cocoa refers to cocoa butter and cocoa in the industry of chocolates. Chocolate liquor is referred to cacao mass with no extra cocoa butter mixed to it. Approximately 52-54% cocoa butter is included in chocolate liquor and the permissible limit is 50-60%. Cocoa solids are available in the rest of the content. To get cocoa butter, the cocoa powder remains when chocolate liquor is pressed or extracted. By chefs who make pastries especially the is strongly liked. Its specialty, it has a very strong bittersweet nature. Tasting like fudge along with strong flavor, the Guittard cocoa powder is a dark red colored (or mahogany) powder. Available in cans, the Guittard cocoa powder is loved by people love and they like to have it with chocolate chips and hot milk. The taste of company’s cocoa powder stands a class apart and it can never be thought of like any other brand. It does not lend its color to any of the bakery products it is added to although it is red in color. Nothing else but a cocoa powder, it is also available as cocoa rouge which is dutched. Normally acidic nature, cocoa powder is made neutral or made a little alkaline by nature. Used as a leavening agent, the advantage of this agent is that it does not react with sodium bicarbonate. It gives a more strong flavor and color and this is the main reason for its usage. For its strong flavor, lindt truffle is very famous worldwide. The word chocolate refers to a food substance obtained by mixing cane sugar, cacao beans, cocoa butter, vanilla beans and soy lecithin according to the terminology. Specialty of this company, the Guittard chocolate mainly refers to couverture chocolates. At least 32 percent cocoa butter is contained in this kind chocolate and it is a very fine quality of chocolate. With its origin in France, this kind of chocolate has gained popularity all over the world. Russ Murray is the owner of this website and writes articles for his own website. For further Details about santander chocolate , scharffen berger please visit the website.
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