milk chocolate
Milk chocolate is a chocolate product made from cocoa products ( cocoa , cocoa butter ), types of sugar and milk or milk products. Other names are whole milk or Alpine milk chocolate . Milk chocolate is more sensitive to heat and has a shorter shelf life than dark chocolate . It should be stored in a cool, dry place at around 18 degrees.
The first milk chocolate was developed in Dresden in 1839 by Jordan & Timaeus with donkey milk - even before the Swiss Daniel Peter , who from 1867 first processed cow's milk powder before he achieved his breakthrough with the help of condensed milk in 1875. As a result, melt and taste have been decisively improved and processing has been made more efficient and cheaper. In addition, this chocolate could now be poured into any shape.
Milk chocolate is a sales name ; Certain technical and chemical characteristics of the product called milk chocolate are therefore legally defined.
According to the European directive on cocoa and chocolate products for human consumption, the Swiss regulation on types of sugar, sweet foods and cocoa products and Section 3 of the German regulation on cocoa and chocolate products ( cocoa regulation ), milk chocolate must have the following composition:
- Total dry cocoa mass at least 25 percent by mass
- Milk solids at least 14 percent by mass of partially or fully dried whole milk , partially or fully skimmed milk, cream , butter or milk fat
- Deoiled cocoa solids at least 2.5 percent by mass
- Milk fat at least 3.5 percent by mass
- Total fat content (from cocoa butter and milk fat) at least 25 percent by mass.
The following additional provisions apply to additional designations:
- When adding streusel or flakes to the product name:
- Total dry cocoa mass at least 20 percent by mass
- Milk solids at least 20 percent by mass of partially or completely dried whole milk, partially or fully skimmed milk, cream, butter or milk fat
- Total fat content (from cocoa butter and milk fat) at least 12 percent by mass
- When adding -cuverture to the product name:
- Total dry cocoa mass at least 31% by mass
- When adding gianduja to the product name:
- Milk solids at least 10% by mass of partially or completely dried whole milk, partially or fully skimmed milk, cream, butter or milk fat
- Between 15 and 40 grams of finely ground nuts per 100 grams of chocolate
- Addition of almonds, hazelnuts and other nuts not more than 60% by mass of the total weight.
literature
- Roman Rossfeld: The innovation of milk chocolate and the rise of the Swiss chocolate industry, 1880-1920 , in: Hans-Jörg Gilomen , Rudolf Jaun, Margrit Müller, Béatrice Veyrassat (eds.): Innovations. Requirements and consequences - driving forces and resistances, Chronos, Zurich 2001, ISBN 3-0340-0518-0 , pp. 121-148.
Individual evidence
- ↑ MDR LexiTV of November 24, 2011 “Chocolate” ( Memento of the original from November 13, 2015 in the Internet Archive ) Info: The archive link was inserted automatically and has not yet been checked. Please check the original and archive link according to the instructions and then remove this notice.
- ↑ Their reconstruction can be considered successful, see: Bite-resistant granules instead of tender enamel . Westfälische Rundschau from November 23, 2011
- ↑ § 3 KakaoV 2003. In: Laws on the Internet. Retrieved February 27, 2018 .
