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Product Total Dry Cocoa Solids Cocoa Butter Non-Fat Cocoa Solids Total Fat Milk Fat Milk Solids Flour/starch

This document outlines the composition requirements for various chocolate products including couverture chocolate, milk chocolate, white chocolate, and chocolate drinks. It specifies the minimum percentages of total dry cocoa solids, non-fat cocoa solids, cocoa butter, total milk fat, milk fat solids, and flour/starch allowed in each product. For example, couverture chocolate must contain at least 35% total dry cocoa solids and 18% non-fat cocoa solids, while milk chocolate requires a minimum of 25% total milk fat and 12% milk fat solids.

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Cristian Vasilescu
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31 views1 page

Product Total Dry Cocoa Solids Cocoa Butter Non-Fat Cocoa Solids Total Fat Milk Fat Milk Solids Flour/starch

This document outlines the composition requirements for various chocolate products including couverture chocolate, milk chocolate, white chocolate, and chocolate drinks. It specifies the minimum percentages of total dry cocoa solids, non-fat cocoa solids, cocoa butter, total milk fat, milk fat solids, and flour/starch allowed in each product. For example, couverture chocolate must contain at least 35% total dry cocoa solids and 18% non-fat cocoa solids, while milk chocolate requires a minimum of 25% total milk fat and 12% milk fat solids.

Uploaded by

Cristian Vasilescu
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as DOC, PDF, TXT or read online on Scribd
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Product

Chocolate
Couverture
Chocolate
Chocolate
Vermicelli or
Flakes
Milk Chocolate
Couverture Milk
Chocolate
Milk Chocolate
Vermicelli or
Flakes
Family Milk
Chocolate
Cream Chocolate
Skimmed Milk
Chocolate
White Chocolate
Chocolate a la taza
Chocolate familiar
a la taza

Total Dry
Cocoa
Solids
35%

18%

Non-Fat
Cocoa
Solids
14%

35%

31%

2.5%

32%

12%

14%

Cocoa
Butter

Total Milk Milk


Flour/starch
Fat Fat Solids

14%
3.5%

31%
14%
3.5%

25%

2.5%

25%

25%

2.5%

20%

2.5%

12%

20%

2.5%

25% 5% 20%

25%

2.5%

25%

25%

2.5%

25% 1% 14%

12%
3.5%

14%
5.5%

35%

20%
18%

14%
14%

8%

30%

18%

12%

18%

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