Classification by ingredients
Different types of chocolate hazelnut chocolate: texture is very hard, as a semi-finished product, making chocolate filling, etc.
Content: Cocoa butter content higher than 50%
Composition: cocoa butter
Dark chocolate: or pure chocolate: harder, slightly bitter
Content: Generally refers to chocolate with a content of pure cocoa butter higher than 50%, or milk content less than 12%;
Composition: cocoa butter, a small amount of sugar
Milk chocolate:
Content: at least 10% cocoa pulp, at least 12% milk; chocolate compound- chocolate without cocoa butter
Composition: Cocoa products (cocoa liquor, cocoa powder, cocoa butter), dairy products, powdered sugar, spices and surfactants
White chocolate:
Main article: White chocolate
Content: No cocoa powder, but cocoa butter
Composition: roughly the same as milk chocolate, dairy products and sugar powder content is relatively large, high sweetness.
Classified by additives
Solid chocolate:
It refers to chocolate that is not mixed with other nuts, biscuits, and other ingredients, mostly in flakes and lumps.
Solid chocolate with inclusions with other ingredients:
It refers to chocolate mixed with finely chopped nuts, raisins, soft gum, biscuits and other ingredients.
Enrobed or moulded product with candy, fruit, or nut center:
A kind of chocolate covered with nuts.
Wine chocolate:
It means adding spirit liquor to the middle of the chocolate.
Enrobed or moulded products with bakery centers:
The crispy biscuits contrast with the smoothness of the chocolate.
Nama chocolate:
It is used directly from the Japanese character “birth†to mean fresh meaning; it is made from milk, fresh cream, butter, and alcohol, with a soft texture, smooth taste, and a short shelf life.
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