Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds that is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs modern day Mexico , with evidence of chocolate beverages dating to BC. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted.
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- Which requirements should cocoa meet to be allowed on the European market?
- How to store Ferrero chocolates
- The Best Way to Store Chocolate …
- Chocolate Transportation and Storage
- Preserving Chocolate
- Chocolate Making Equipment
- Chocolate bloom
- Lindt Frequently Asked Questions
- Cocoa, Chocolate and Related Products
Which requirements should cocoa meet to be allowed on the European market?VIDEO ON THE TOPIC: Buying & Storing Chocolate - slicksonblog.com
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Shop Our Chocolates. Custom Mix. Business Gifting. World of Lindt. Suggested keywords menu. Frequently Asked Questions about Lindt and Lindtusa. Can I buy in bulk? This program is available through Business Gifting or at one of our Lindt chocolate shops. Our wholesale program starts at 1, lb of product for resellers. Do you ship internationally? At this time, we are unable to process orders from our Lindt USA website to ship to any destination outside of the continental United States. Can I place an order from outside the US?
Lindt US gift cards are accepted from any location. Do you ship to post office boxes? We request a street name for our deliveries to ensure that our product is received within the time limits we have established for the product to arrive at your door in pristine condition.
We apologize for any inconvenience this may cause. Do you have a catalog or mailing list? At this time, we have only seasonal catalogs available. Can I use my gift card for orders placed online? Yes, Lindt Chocolate Gift cards are redeemable as forms of payment both online at Lindt. Gift cards can be reloaded at Lindt Chocolate shops. Please note that some jurisdictions also charge tax on shipping. If you have tax exempt status and make a purchase through this site, you will be responsible for submitting a "Right to Refund or Credit for Sales Tax" form to your respective state.
Ingredients Is there gluten in Lindt chocolate? For consumers who are sensitive to gluten, we do offer certain premium chocolate products that are manufactured without cereal or barley malt, which may be suitable for consumers with such dietary restrictions. Gluten information for products available on our website can be found listed under the product details section.
Please always refer to a product's packaging for definitive information. We are sensitive to the fact that there are consumers who are unable to enjoy all of our chocolate at this time, and we hope that in the future we will be able to extend more product offerings to accommodate our consumers with varying dietary requirements. Are Lindt products nut allergen safe? All our Lindt production sites globally are peanut free since The "may contain tree nuts" warning informs you that the product may contain minute traces of tree nuts because they are produced on the same production lines.
All Lindt manufacturing facilities process nut products, so there is a potential for cross contamination. Though Lindt incorporates the most thorough cleaning process, trace amounts may cross contact with other products within the factory. According to allergen experts, a simple nut protein trace can cause an allergic reaction and we advise you to consult your physician for a consumption recommendation.
Lindt is aware of the growing prevalence of restricted diets due to nut allergies, and we are sensitive to the fact that these consumers may not be able to enjoy our chocolate at this time. Do Lindt products contain soy lecithin? Soy lecithin can be found in our regular dark chocolate products, as well as milk and white chocolate. We have an allergen control program in place and adhere to a strict Good Manufacturing Practice GMP system in order to reduce the risk of cross contamination.
However, we do label all of our products with "may contain traces of soy" as a precaution for the most sensitive consumers. Do Lindt products contain milk or whey?
Lindt uses skim milk, whole milk powder, and other dairy ingredients in many of our chocolate products. All Lindt manufacturing facilities process milk, dark and white chocolate products.
We have an allergen control program in place, and adhere to a strict Good Manufacturing Practice GMP system in order to reduce the risk of cross contamination, however, we do label all of our chocolate products that do not contain milk as an ingredient with the statement "may contain traces of milk" as a precaution for those that are most sensitive to milk and whey.
Do Lindt products contain eggs or poultry ingredients Poultry is not used in any of Lindt products. While eggs can be an ingredient in some of our products, FDA regulations require that all egg and egg byproducts be listed out in the ingredient statement. Please always refer to the packaging for a definitive ingredient listing. Do you sell sugar-free or reduced sugar chocolate products?
Unfortunately, we do not make any "sugar-free" products. Sugar occurs naturally in cocoa, which we use to make our products so our products would not technically be "sugar free.
These products are available here at Lindt. Are there flavanols in Lindt chocolate? Lindt uses a high-quality manufacturing processes which maintains the highest level of flavanols and polyphenols possible. The higher the cocoa content of the chocolate, the higher the flavanol level.
We do not publish proprietary information on the flavanol levels in our chocolate. Are there trans fats or hydrogenated oils in Lindt chocolate? Some of our other products may. It always best to consult the specific nutritional labeling of the individual product you are interested in. Does Lindt use hormones in their chocolate? Lindt and our milk suppliers do not endorse or oppose the approval or use of BST on dairy cows.
Legal approval of rBST, and the responsibility of safeguarding the American food supply is determined by the United States Food and Drug Administration following scientific evaluation.
The agency had determined after a thorough review that rBST is safe and effective for dairy cows. In addition, the agency found there was no significant difference between milk from treated and untreated cows.
Furthermore, there is currently no way to differentiate analytically between naturally occurring BST and recombinant rBST in milk, nor are there any measurable compositional differences between milk from cows that receive supplemental rBST and milk from cows that do not. As a result, Lindt cannot confirm or deny the presence of this in the raw material supply. How much caffeine is in chocolate? Caffeine is a natural compound derived from plant sources like kola nut and naturally found in substances like coffee and tea.
However, very little caffeine is found in chocolate in comparison to the amount found in the other commonly consumed sources. Generally, 1 oz of dark chocolate contains about 20 mg of caffeine, 1 oz of milk Chocolate contains about 6 mg of caffeine and 1 oz of white chocolate contains less than 2 mg of caffeine. By comparison, an average can of soda contains about 50 mg of caffeine and the average cup of coffee approximately 80 to mg.
The caffeine content will always vary, depending on the product and even in some cases depending on the specific cocoa bean and origin. Due to the current federal and state regulations, Lindt Chocolate does not import any liqueur-filled products into the USA. Do Lindt products contain alcohol? Other than the aforementioned liqueur-filled products mentioned directly above, the majority of our premium chocolates do not use alcohol as an added ingredient.
If alcohol is used as an added ingredient, it will be listed in the product's ingredient statement located in the nutritional section of the item. What is the difference between bittersweet and semi-sweet, or edelbitter vs. The terms bittersweet and semisweet are the same, as are zartbitter and edelbitter, which are synonyms for dark chocolate with a high content of cocoa.
Zartbitter and edelbitter are expressions used mostly by Germans and Austrians to describe dark chocolate. What is the cocoa content of Lindt chocolate? Lindt cocoa beans are sourced from South American and Caribbean countries, and from Ghana. Traceability and verification is the key to its sourcing, and an important step towards eliminating the worst forms of child labor. Not all LINDOR truffle packaging is carrying the Kosher certification symbol yet, but as new packaging is designed, the Kosher symbol will be included.
For more Kosher products from Lindt, visit our Kosher category. Storage How should I store my chocolate? If stored under proper conditions, our products will retain their freshness for many months.
What is the shelf life of Lindt chocolate products? It assures that the quality of a product consumed at the end of the shelf life still lives up to the Lindt quality expectation when stored at the right conditions. Best Before dating is designed as a consumer friendly method to help the customer understand the freshness of the item. Which wrapper colors go with which truffle recipes?
Does Lindt offer wedding and event favors? We offer both favor boxes and personalized gifts and ribbon through our Business Gifts Services.
Unfortunately, at this time we are unable to provide supplies or props. Does Lindt donate products or sponsor events?
Chocolate bloom is either of two types of whitish coating that can appear on the surface of chocolate : fat bloom, caused by changes in the fat crystals in the chocolate; and sugar bloom, due to crystals formed by the action of moisture on the sugar. Fat and sugar bloom damage the appearance of chocolate and limit its shelf life. Chocolate that has "bloomed" is still safe to eat as it is a non-perishable food due to its sugar content , but may have an unappetizing appearance and surface texture. It is generally accepted that visual fat bloom in chocolate is due to the cocoa butter , which has separated toward the surface. Some specific causes include:.
How to store Ferrero chocolates
Bolero Ozon. Food Safety Management : Chapter Coffee, Cocoa and Derived Products e. Anett Winkler. Elsevier Inc. Food safety management in cocoa and chocolate focuses mainly on incoming hazards and their controls at different stages of processing, as well as prevention of recontamination during further processing. Due to the nature of the products low moisture, high fat some specifics need to be taken into account in order to ensure efficient and successful food safety management.
The Best Way to Store Chocolate …
This page was archived due to the coming into force of the Safe Food for Canadians Regulations. Archived information is provided for reference, research or record-keeping purposes only. It is not subject to the Government of Canada Web Standards and has not been altered or updated since it was archived. For current information visit Food. In developing the following table, the manufacture of moulded dark chocolate with almonds was used as an example to illustrate potential hazards and possible control measures associated with the manufacture of moulded chocolate products.
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Chocolate Transportation and Storage
While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks e.
Springer Shop Bolero Ozon. Microbiological Safety and Quality of Food. Barbara Lund , Anthony C. Baird-Parker , Tony C. Baird-Parker , Grahame W. Gould , Grahame Warwick Gould. This authoritative two-volume reference provides valuable, necessary information on the principles underlying the production of microbiologically safe and stable foods. The work begins with an overview and then addresses four major areas: 'Principles and application of food preservation techniques' covers the specific techniques that defeat growth of harmful microorganisms, how those techniques work, how they are used, and how their effectiveness is measured.
Chocolate is a usually sweet, brown food preparation of roasted and ground cacao seeds. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. The earliest evidence of use traces to the Olmecs Mexico , with evidence of chocolate beverages dating to BC. The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form.
Chocolate Making Equipment
The photo above is a sad example of how damp conditions during storage can affect the quality of chocolate. After purchasing this popular brand of chocolate biscuits moments before in a large supermarket chain, the result ended in disappointment for the whole office. However, working in the business of temperature monitoring, it also gave us the perfect opportunity to talk about how temperature and humidity monitoring in transit and storage is integral to product quality. Additionally, with chocolates topping the list for most popular gift choice for both men and women, it is imperative that quality is well-maintained throughout its supply-chain. Our example above shows what can happen when chocolate is stored in damp conditions; the sugar within the chocolate absorbs the moisture and evaporates to leave a dusty layer of crystalised sugar dust that is almost fluffy and can easily be confused with mould. So how can suppliers ensure chocolate is stored in ideal environments?
Manufacturing chocolate is far from a simple process. Often overlooked, a key factor that helps to deliver success is temperature control.
Lindt Frequently Asked Questions
To enter the European cocoa market, you must comply with legal requirements on e. Furthermore, European cocoa buyers increasingly have additional requirements, especially in the field of food safety certification, Corporate Social Responsibility CSR and sustainability. Meeting these additional requirements can increase your chances on the market considerably. Here you can find the most important legal and non-legal requirements you must meet when you want to market cocoa products in Europe.
Cocoa, Chocolate and Related Products
No matter whether you are a small scale artisan chocolate producer or seeking to implement an industrial-scale chocolate production facility, there are new technologies that can help you improve your product quality and production efficiency. Our partners are world-leading manufacturers of chocolate making equipment suited for all scales of production and servicing all parts of the chocolate market.
The Aztecs drank chocolate beverages as part of their religious ceremonies. Europeans adopted chocolate and added sugar and fat to make it into the sweet treat people enjoy today.