What is milk chocolate?
According to the U.S. Food and Drug Administration Standard of Identity, milk chocolate must contain a minimum of 10% chocolate liquor, 12% milk solids and 3.39% milk fat. The standard for all chocolates specify that only nutritive carbohydrate sweeteners can be used and that optional flavors cannot imitate the flavor of chocolate, milk and butter.
What is the difference between bittersweet and semisweet?
According to the U.S. Food and Drug Administration, there is no technical difference because both chocolates must contain at least 35% chocolate liquor and less than 12% milk solids. After these requirements are met, it is up to the individual manufacturer to adjust the amount and type of chocolate liquor and the amount of sugar, cocoa butter and milk solids. Also, flavorings such as vanilla can be added. Traditionally, bittersweet chocolate contains 50% or more chocolate liquor. However, both semisweet and bittersweet chocolate are still referred to as "dark chocolate.” Wilbur Chocolate has a variety of quality dark chocolates (both semisweet and bittersweet).
What is white chocolate?
According to the U.S. Food and Drug Administration, white chocolate is the combination of sugar, cocoa butter, milk solids, lecithin and optional flavor. White chocolate is basically milk chocolate without any chocolate liquor. The standard for white chocolate is a minimum of 20% cocoa butter 3.5% milkfat and 14% milk solids with a maximum of 55% sucrose. Wilbur Chocolate offers Wilbur® Platinum® white chocolate.
What is a compound?
A compound is a blend of sugar, vegetable oil and other products, which may or may not include cocoa powder and/or chocolate liquor. Since they do not contain cocoa butter, compounds do not require tempering. Compounds are not defined by the U.S. Food and Drug Administration Standards of Identity; therefore, any number of compound coatings can be developed with a variety of flavors, colors and performance levels based on the fat system used. Wilbur Chocolate offers S586 white confectionery coating, H449 cocoa confectionery coating, and S856 dark cocoa confectionery coating, in addition to various compounds containing non-hydrogenated fats.
What is tempering?
Tempering is a conditioning process that involves the controlled cooling and heating of melted chocolate to promote the formation of small stable cocoa butter crystals. Correctly tempered chocolate with small, stable crystals will produce finished products with excellent gloss, snap, texture and bloom resistance.
Is chocolate good for you?
Chocolate has been in the news for its potential health benefits. At this time, scientific evidence does suggest that some dark chocolates may have the potential to contribute to health benefits when consumed in moderation. Dark chocolate, contains cocoa flavanols and can be part of a healthy diet, but it is not a health food. Even if a chocolate is high in cocoa flavanols, the calories, fat, and sugar in chocolate make chocolate an occasional indulgence.
What is the difference between Wilbur® wafers and blocks?
Wafers are approximately 1” in diameter at a count per pound of approximately 200. Wafers are packaged in 25 lb. and 50 lb. cartons. Blocks are a moulded cake at a net weight of 10 lbs. and measure approximately 18.25” length x 10” wide x 1.5” thick. Blocks are individually sealed and packaged in 50 lb. cartons.
What is chocolate bloom?
There are two forms of bloom – fat bloom and sugar bloom – common to chocolate. Fat bloom results from inadequate tempering or temperature abuse of well-tempered chocolate, producing a visible, dull-white film surface to severe whitening of the surface, with soft or crumbling textures on the interior. Sugar bloom is a hard white surface film resulting from exposure to moisture. It is formed by the dissolution and subsequent crystallization of sugar on the chocolate’s surface. While fat bloom and sugar bloom have a negative effect on appearance, the product remains perfectly safe to eat.
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