Cocoa butter substitute looks like. Comparative analysis, advantages and disadvantages. What carob does it taste like?

The most favorite and popular sweet in all countries is traditionally chocolate. In today's world full of information, it is no secret for anyone that the main components of any chocolate are ingredients made from cocoa beans: grated cocoa, cocoa powder and cocoa butter. The standard for melting fats and the main ingredient in chocolate is cocoa butter. It is absolutely solid at a temperature of + 20 ° C and a clear liquid at + 40 ° C and has a melting point of 32-34 ° C. Cocoa butter instantly melts on the tongue and does not give a feeling of fatigue in the mouth.

S. in the field of bakery products and management from Kansas State University. She is a certified food scientist and is the president of her local head of the Institute of Food Technologies. Jill is also a perfect seamstress, textile designer and costume designer. She lives in Spring Hill, Kansas, with her husband and daughter.

I am very curious that, in addition to high efficiency, how many cocoa butter substitutes will reduce the health effects caused by cocoa butter? We have a history of over 42 years, and we have a strong reputation for sustainability in the production and supply of exotic oils at reasonable prices around the world. We encourage and motivate these poor tribes to collect seeds for their lively hood. We deliver from 1 metric ton to full container loading. . Here are some answers to common baking and pastry issues.

This product is the most expensive ingredient in chocolate. The peculiarity of the chocolate market is that 80% of fats are imported. The global crisis brought about changes in the raw materials used by chocolate and confectionery manufacturers. Domestic manufacturers reorient to less expensive products.
Therefore, cocoa butter alternatives are being developed. Interest in them is due to:
. the very high price of cocoa butter and its fluctuations on the world market;
. the instability of the composition and properties of cocoa butter (vary depending on the type of cocoa beans);
. the obligatory use of special conditions - the tempering of oil and chocolate products (masses), in order to obtain a stable crystal structure;
. the great difficulties of the technological process in the production of chocolate products on cocoa butter;
. instability gloss chocolate products.

What is the difference between chocolate and regular chocolate? To be true chocolate, cocoa butter and cocoa liquor must be in the chocolate in question. In coated chocolate, cocoa butter is removed and replaced with vegetable oils. This creates a less pleasant mouth feel - sometimes it can be a pasty feeling or soft and crumbly. Covering chocolate exists because it is easier to work with it than with real chocolate. It is commonly used for quick chocolate decoration, baseline and dipping.

Cocoa butter chocolate requires a process called quenching, which takes a long time. Chocolate coating does not require a vacation, so it is much faster to use it than regular chocolate. However, due to vegetable oils, it is not so different from the product and may not be suitable for the development of chocolate jewelry and piping.

One of the alternative directions of enterprises - manufacturers of fat products is the development of high-tech fats - cocoa butter substitutes (ZMK).
Substitutes were the first alternatives developed for cocoa butter when, at the end of the 19th century, Dr. Holst (technical director of Sebes-Denmark), noted the similarity of the physical properties of the butter and cocoa butter they received. The first cocoa butter substitute was made on the basis of palm kernel oil and appeared on the market in 1896.

What is the difference between white, milk and dark chocolate? White chocolate is chocolate without cocoa liquor, so in fact it is not real chocolate. It also contains lecithin, sugar, milk powder and vanillin. Dark chocolate contains both cocoa butter and cocoa liquor and may contain lecithin, sugar and vanilla. Milk chocolate - dark chocolate, but with the addition of powdered milk.

What is the difference between pastries, universal and bread flour? The main difference is the amount of protein contained in each of these flours. Without an over-explanation, wheat is classified in three different ways: Hard and planted wheat is one of each category.

Cocoa butter substitutes (lauric - CBS and non-lauric - CBR type) have a completely different chemical composition, but when used in the manufacture of chocolate products, the properties of the product are achieved, as in natural cocoa butter.

Holding "Solar Products" follows world traditions. One of the representatives of CBS is the SolPro cocoa butter substitute (ZMK 33935) of lauric type, developed by technologists of the innovative center of the holding “Solar Products” by the method of partial hydrogenation, thorough refining and deodorization. It consists of a large amount of short chain fatty acids, (mainly lauric - 50%, low molecular weight C8, C10 acids are present). This fatty acid composition causes rapid crystallization, a sharp melting profile and the absence of greasiness.
ZMK "SolPro" 33935 does not contain fatty acid trans-isomers and has a very large technological advantage - it does not need to be tempered. When cooled, the SolPro ProCMC spontaneously crystallizes to form b-shaped crystals, forming a crystalline structure

Grain flour is usually made from durum, red, winter wheat, while cake flour is usually made from soft wheat. Bread flour contains a protein content of 11% - 13%, while a cake contains 6% - 9%. This means that the gluten content in bread flour is higher than cakes. A higher gluten content usually means a stronger and more brittle product, while a lower level means a softer and more tender product. Craftsmen are usually made from flour with 5% - 7%.

Universal flour is actually a mixture of bread flour and cake flour, which leads to a protein content of 11%, depending on the mixture. This versatile character makes it an excellent choice for the home baker because of its flexibility in many recipes. Although you can make bread from universal flour, it is better to use bread flour.

SolPro cocoa butter substitute 33935 has a high melting rate, very good organoleptic characteristics and excellent shrinkage properties. It is used in the production of confectionery tiles, casting hollow figures, glazes for flour confectionery products, curd cheeses, glazes for sugary confectionery products, mold casings for candies of the assorted type, creams on vegetable oils (vegetable creams), which are characterized by high levels of blending, high volume, clear pattern when decorating lasts for the entire shelf life of the product.
Cocoa butter substitutes of lauric type are quite different from cocoa butter and practically do not mix with it due to the appearance of the eutectic effect, which causes softening and graying of chocolate. Therefore, in chocolate products ZMK SolPro 33935 can be used in dark blends - only with cocoa powder with a fat content of no more than 10-12% (since the total content of cocoa butter in the recipe of the glaze should not exceed 5% of the total fat content - together with milk fat - up to 8% of the total fat content). In addition, lauric type fats can only be used in products that do not contain lipase enzyme, as it cleaves lauric acid from triglycerides, which gives the product a soapy taste (this enzyme can be contained in cocoa powder, dried milk).

This question is best left for personal opinion and is a very hot discussion topic. The big debate is that organic products are grown without pesticides or genetic modifications and are better suited to our organs and the environment. Organic foods also tend to be more expensive than regular grown foods. The big debate is organic and local. The argument is that organic products sometimes come from other countries, and since they do not have preservatives and pesticides, they do not remain as fresh as regular ones, so the costs for transportation and environmental impact using jet fuel and such meters can be helpful avoiding chemicals.

To obtain a quality finished product at the output, the selection of raw materials plays a very important role - cocoa powder must be neutral, not treated with alkali. Cocoa powder, milk powder, sugar should have a standard moisture content, that is, be dry. In addition, the moisture content of the finished product - glaze, tiles - should not be higher than 1%, since the development of bacteria and an increase in lipase activity are possible. Glaze based on lauric fat is not recommended to glaze cases with high moisture content, mix with nut masses and non-lauric oils.

Local products consume a lot of transportation costs and support the local economy and farmers, but it also means that buying food is mostly seasonal. In addition, local farmers also differ between conventional and organic methods. It is important for you to decide what is important to you.

Tomatoes are a great example. Why do you weigh everything and not measure? Reason # 1: When you hang something, it will always weigh the same, no matter what happens. 8 ounces of flour will always weigh 8 ounces no matter when or where and how you weigh. However, a cup of flour may not always be a full cup or weigh the same amount each time. With smaller dimensions, this may seem insignificant, but when producing mass weights, you need to be precise, because you can make more mistakes.

But in turn, lauric fats have undoubted advantages in use. In the production of glazes ZMK SolPro 33935 exhibits the following properties:
. in the molten state, the fat has a low viscosity;
. it requires tempering;
. has a high rate of crystallization, which ensures a rapid hardening of the glaze;
. gives the product a glossy shine;
. ensures the resistance of products to fat bloom;
. does not contain trans fatty acid isomers;
. during crystallization it gives a good shrinkage, as a result of which the products are easily removed from the molds.
In order to have a full assortment line, at present, a team of technologists from the Innovative Center of the Holding “Solar Products” is working on the development of a cocoa butter substitute of non-lauric type. For the production of the SolPro cocoa butter substitute 33930 non-lauric type, partially hydrogenated vegetable oils are used, this increases the solid phase of the fat. The length of the chains and the molecular weight of these compounds are similar to cocoa butter. ZMK non-lauric type (CBR) are compatible with cocoa butter, mix well with it.
This allows the production of chocolate to use any type of cocoa powder, as well as a certain amount of cocoa liquor. As a result, the finished product (icing, chocolate) have a pronounced, rich chocolate flavor.

For example, if you had to weigh 10 cups of flour, if each cup was a little bit from you, you could get only 9 cups of flour or even 11 cups depending on how you were. Plus, try to imagine a bakery that makes a bunch of cakes with cups and spoons to make all their bothers - completely ineffective.

Reason number 2: It is much faster. When you have a list of ingredients, it is much easier and faster to just put a bowl on the scale and weigh the ingredients than to use different spoons, cups and cups to measure the liquid. When you can pour out an ingredient until it reaches a certain weight, it is faster than digging out 5 cups and making sure that it is even and so. In addition, you do not need to remember which ingredients are packaged and which are not - something you need to do when you measure, rather than weigh.

Advantages of using SolPro ProCM 33930:
. allows the use of all types of cocoa powder and dried milk products;
. does not require tempering;
. compatible with cocoa butter up to 15-20%;
. eliminates the appearance of soapy taste;
. resistant to oxidation;
. provides good gloss and aromatics;
. increases shelf life of finished products.

Reason number 3: It simplifies everything. Imagine for a second all the tools you need to measure. Now replace it all with one scale. Fewer dishes and fewer tools that you need to find and use. Of course, you might want to have these tools in case you come across a recipe that does not use weights, but you want to weigh the ingredients when you go and convert the recipe.

So these are my top three reasons for weighing ingredients, not for measuring. Grams and kilograms will always be more accurate than ounces and kilograms. This is because grams are much smaller than ounces. Therefore, for recipes, where you measure such a small amount that it is not recorded in ounces, it will certainly have a gram weight.

The finished products obtained by our partners using SolPro cocoa butter substitutes 33935, 33930 have excellent taste, excellent luster and rich chocolate flavor.
Along with the new high-tech developments of cocoa butter substitutes, Sunshine Products is actively developing and introducing products without trans-isomers — healthy, high-quality products; the range of B2B portfolio is expanding.

When it comes to flavors, you really do not need to measure or weigh. It is said that your body does not necessarily process corn syrup in the same way as other sugars, and with everything that seems to have corn syrup, it is difficult to eat in “moderation”. Here are four viable substitutes: simple syrup, honey, maple syrup and molasses. For a simple syrup, you have to do it yourself. Take any amount of corn syrup needed in the recipe and weigh it in granulated sugar.

Add enough water to make the sugar completely wet, so when you run your hand through it, there are no flocks. The disadvantage of this method is that it takes a lot of time, and it risks crystallization even with tartar cream in it. This is not a practical solution when you need less than 8 ounces of corn syrup, although you can always make 8 ounces of simple syrup and cool everything you don’t use.

Ilyina Tatyana Fedorovna,
maintenance technologist in the confectionery industry,
holding "Solar Products"

Hello my dear readers!

She has her own small cafe and is committed to constantly inventing useful recipes and sharing them with her visitors.

Honey is the syrup of nature, and it is said that corn syrup was developed by man as a way to create cheap honey. Honey is easy to find, easy to use and comes in a variety of flavors, depending on the pollen used. Clover honey is a massive honey, but many chefs prefer the honey color of honey. The disadvantage is that honey can be expensive to use and gives flavor to your baking.

Maple syrup is a lightly steamed maple sap. Like honey, it is easy to find and easy to use. Make sure you use real maple syrup, because many maple syrups are actually just corn syrup, seasoned in the same way as maple syrup. One good way to find out if you have real maple syrup, if you need to cool it, real maple syrup should be cooled. Of course, you can always check the label. Real maple syrup can be expensive to use and can bring flavor - it shares both drawbacks with honey.

It was her guest that I first tried a drink from Carob-carob powder and loved it.

Let's take a closer look at the benefits of carob and how it can be used in cooking.

From this article you will learn:

Carob - useful properties and methods of use

Erysipelas, or pods, or Tsaregrad pods (lat. Ceratōnia silīquaor carob (eng. carob) - a plant of the legume family ( Fabaceae)

Molasses is a by-product of refined sugar from cane sugar. It is widely available, easy to use and not as expensive as maple syrup or honey. However, of the four substitutes, it will give the strongest flavor that can completely change your recipe. However, you can use this in combination with any other syrup to ease the taste.

Why are some of your cakes so complicated? Why do you use butter in pastries? You can use the oil in most cases as a substitute for oil. The short answer is that my recipe requires butter. Here is the long answer: butter and butter are fats, and both serve similar purposes, such as softening a cake and adding moisture. Butter has an additional function in that it helps fermented bakery products, because it contains water, contains trapped air, and it can create air chambers in the dough to allow it to ferment.

Description and benefits of carob

Carob is a part of so many recipes for home healthy cuisine, as well as widely used in industry and cooking.

How to get a carob?

Carob is a natural, nutritious substitute.

It is produced from carob pods (Tseratoniya chilli), a flowering evergreen Mediterranean shrub.

Oil is 100% fat, so it does not contain water, and because it does not contain emulsifiers and is liquid at room temperature, it does not create air chambers or does not trap air. However, since the butter is so high in fat, it is the best ingredient to make baked good very tender and moist. Whipped cakes, which have a lot of whipped ingredients, already have many air chambers, so the leaching potential of the oil is not as necessary as the ability to soften and moisturize, and as the oil is more effective at softening and moisturizing the oil, this is the best choice.

Inside, each pod contains sweet, edible pulp.

They are dried and roasted in a special way (for 10-12 minutes at a temperature of 400 degrees Fahrenheit), and then ground to a powder, which is called carob flour or “carob powder”

The composition of the powder Carob

Carob powder is similar in its external properties to - powder, but it contains more natural sugar, fiber, much less fat (by 17%), minerals (basic Calcium, Potassium and Phosphorus).

And most importantly, unlike the cocoa fruit, it does not contain caffeine and theobromine.

These substances can cause a number of negative phenomena in our body: increase the heartbeat, cause insomnia and sleep disorders, bed-wetting, fatigue, obesity, dizziness, irritability, agitation, anxiety, acne and much more.

Therefore, carob, which is very similar to cocoa in its taste and appearance, is a worthy alternative to it.

Important!!!

Locust bean contains as much vitamin B1 as asparagus or strawberry.

It has more niacin than Roman beans, lentils or peas; more vitamin A than eggplant, asparagus and beets.

It also contains vitamin B2, magnesium, iron, manganese, chromium, copper, and nickel minerals, about 8 percent protein, and is a good source of fiber.

What carob does it taste like?

Carob has a wonderful taste and aroma of chocolate, but at the same time does not bear any risk to health.

Moreover, carob is naturally sweet and does not require the addition of sugar, which makes it possible for diabetics to use it.

What is the benefit of carob?

So, the benefits of carob:

Carob tannins contain gallic acid, which works as an analgesic, antiallergic, antibacterial, antioxidant, antiviral and antiseptic.
Carob improves digestion and lowers blood cholesterol.
It is used to treat diarrhea in children and adults.
Since it does not contain caffeine, it can be used by people with high blood pressure.
Regular use of carob helps in preventing lung cancer.
Carob use is a good prevention of osteoporosis, due to its high content of phosphorus and calcium.
Carob removes toxins and normalizes metabolism.

How to use carob in medicine?

In alternative medicine, there are healing recipes with Carob powder.

Recipe number 1

It is used for diarrhea, nausea, vomiting, and indigestion in adults, children, and animals. One tablespoon of the box dissolved in a cup of liquid and drink.

Recipe number 2

French doctors successfully practice the treatment of renal insufficiency with locust bean powder. About 2 teaspoons of carob powder should be dissolved in 1 cup of unsweetened cranberry juice and taken four or five times a day.

How to use carob in cooking?

Carob is most often used as a stabilizer and thickener in bakery products, ice cream, jelly, cheese, sauces, canned meat, and other food products.

Also, carob powder is used as a substitute for cocoa powder or chocolate in cakes, cookies and sweets.

Carob Video

Be sure to watch this interesting video about the useful properties of carob, I recommend !!!

Carob is a great substitute for cocoa drink. Just dissolve 1 tsp of powder in hot water and a tasty and healthy drink will be ready.
Carob can be used instead of cocoa powder in baking. Add a tablespoon of carob powder to the dough to give it a beautiful, rich dark color.
When replacing cocoa powder, use the same amount of carob powder. But remember that the amount of sugar in the recipe will need to be reduced due to the natural sweetness of the carob tree.
Add a spoonful of carob powder to homemade or frozen yogurt.
Carob can be sprinkled with fresh berries and fruits instead of sugar. This is delicious!
With carob you can cook chocolate. Just dissolve 1 tsp in one mug of hot milk and a tasty and fragrant drink is ready!
Kerob is very tasty mixed with butter or coconut oil, honey, spices (cinnamon nutmeg, ginger, cardamom). It turns out this dessert pasta for breakfast.
Carob powder can be used to make a glaze, breading truffles such as truffles and baking sprinkles.

Video-recipe for a cake with a carob, look, it's very tasty!