Dark Chocolate 1% Added Sugar only

  • Dark Chocolate 1% Added Sugar only
  • Dark Chocolate 1% Added Sugar only

Delicious dark chocolate rich in fibre and made with only 1% added sugar. The rest of sugar has been replaced by chicory root fibre (oligofructose). This recipe is unique to Barry Callebaut!

  • Chocolate Type
    Dark
  • aralık
  • Certifications
    • Fairtrade
    • Fairtrade Cocoa Program
    • UTZ
    • KD-
    • Halal
  • SKU code
    CSD-Q1SBO2-WAP-105

Product

Dark Chocolate 1% Added Sugar only

İçerik

  • Cocoa intensity
    3
  • Fluidity
    3
  • Fineness
    2
  • Min. % Dry cocoa solids
    71%

Segments

  • Bakery & Pastry
  • Confectionery

Applications

Ordering

Product SKU

Order codes
  • CSD-Q1SBO2-WAP-000
    Shelf life: 1 months
    Certifications: Fairtrade , Fairtrade Cocoa Program , UTZ , KD- , Halal
  • CSD-Q1SBO2-WAP-105
    5kg blok | 5 paket/kutu | Euro pallet (1000kg)
    Shelf life: 24 months
    Certifications: Fairtrade , Fairtrade Cocoa Program , UTZ , KD- , Halal

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Dark chocolate high cocoa notes without vanilla

Dark chocolate high cocoa notes without vanilla

Nicely balanced dark chocolate with a slightly higher cocoa note. Without addition of vanilla. The rheology is suitable for different applications.

  • aralık
  • Fluidity
    3
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    56.9%
All-round Dar kchocolate

All-round Dar kchocolate

This chocolates brings a lower sweetness in balance with the cocoa flavor. Ending with a subtle astringency, this is an allround profile.

  • aralık
  • Fluidity
    2
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    57.6%
Dark baking chocolate

Dark baking chocolate

The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.

  • aralık
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
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Dark baking chocolate

Dark baking chocolate

The baking chocolate reference by far. This well balanced chocolate with low cocoa butter provides the best characteristics for baking and flavoring applications.

  • aralık
  • Fluidity
    1
  • Cocoa intensity
    2
  • Min. % Dry cocoa solids
    47.8%

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