comment comment ask the alchemist # january , you mentioned i should keep adding cocoa butter when my milk chocolate batch is thick; if am making a kg batch and i keep adding more cocoa butter, then my final batch no longer becomes kg or is it that when am making a batch of kg, i should always make sure...
incredible variations to lollipops. we also offer other flavours for bubble gum, chewing gum, candies and chocolates. an array of creamy flavours such as butter toffee, buttercream, caramel and milk have been specifically designed for industrial production of toffees and its derivatives. fruit based...
original flavour of the product. it also helps in extending the shelf life of the product. it provides texture, body, and moisture control. it is used in – bakery items- puddings, desserts , cakes, cookies, biscuits, chocolates ready to eat soups ketchups frozen desserts, frosting cakes and cookie mixes milk...
original flavour of the product. it also helps in extending the shelf life of the product. it provides texture, body, and moisture control. it is used in – bakery items- puddings, desserts , cakes, cookies, biscuits, chocolates ready to eat soups ketchups frozen desserts, frosting cakes and cookie mixes milk...
used in conjunction with exercise, raw chocolate and exercise work synergistically to lower insulin resistance, which causes the endocrine system to work more efficiently and the pounds to drop off dramatically because food is turned into glycogen (fuel for the body) instead of fat. the higher the cocoa...
butter lubeca produce a wide range of chocolate couvertures suitable for a large variety of applications. lubeca's standard dark chocolates start with a cocoa solids content of %, and are made from cocoa beans from the ivory coast. at % cocoa solids and higher, lubeca use high quality cocoa from ghana...