Sugar-Free Milk Chocolate with SweetPearl® P200 Maltitol
Recipe reference: ASWECHO001
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | End-product dry solids (%) | |
| SweetPearl® P200 maltitol powder* | 485.000 g | 48.500 | 48.452 |
| Noir absolu EBONY, cocoa mass (54% fat) | 150.000 g | 15.000 | 14.850 |
| milk protein isolate, lactose-free | 70.000 g | 7.000 | 6.650 |
| Cocoa butter | 230.000 g | 23.000 | 23.000 |
| Milk fat, anydrous | 60.000 g | 6.000 | 5.994 |
| Lecithin, soy | 5.000 g | 0.500 | 0.500 |
| Residual moisture | - | - | - |
| Total | 1000.00 | 100.000 | 100.000 |
*Roquette product
Process method
- Temper all the ingredients to 45°C.
- Mix the SweetPearl® P200 (or P90), the cocoa mass, the milk proteins, the anhydrous milk fat and half of the cocoa butter in a horizontal kneader until a homogeneous texture is obtained.
- Refine on a five-roll refiner (to get particle size < 30 microns).
- Put the powder obtained in a conche.
- Add the remaining cocoa butter.
- Conche as usual (at 60°C).
- Add the lecithin 1 hour before the end of conching.
- Temper to 27°C.
- Mould.
Ingredients list and allergens (Indicative)
- Sweetener (maltitol) ,
- Cocoa butter,
- Cocoa liquor,
- Milk proteins,
- Anhydrous milk fat,
- Emulsifier (soy lecithin) .
Contains: milk, peanut and derivatives, nuts and derivatives, soya and derivatives.
Label of nutrition facts (Indicative)
| Average nutrition facts |
Per 100g Proposed recipe |
| Energy (kcal) | 491 |
| Fat (g) | 37.6 |
| of which saturates (g) | 23.2 |
| Carbohydrate (g) | 49.8 |
| of which sugars (g) | 0.2 |
| of which polyols (g) | 48.4 |
| Fiber (g) | 2.6 |
| Protein (g) | 7.6 |
| Salt (g) | 0.04 |
Comments
In this recipe, milk is replaced with milk proteins in order to remove the lactose. For this reason, in some countries, the product cannot be called "milk chocolate" anymore (see local regulations).
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.
Links to pages of the products used within this recipe
Recipe reference: LSWECHO003
Recipe composition
| INGREDIENTS | PROPOSED RECIPE | ||
| Commercial ingredients (per batch) | Commercial ingredients (%) | Dry solids / End-Product (%) | |
| SweetPearl® P200 maltitol powder | 485.000 g | 48.500 | 48.452 |
| Cocoa mass (54 % fat) | 150.000 g | 15.000 | 14.850 |
| Milk protein isolate, lactose-free | 70.000 g | 7.000 | 6.650 |
| Cocoa butter | 230.000 g | 23.000 | 23.000 |
| Milk fat, anhydrous | 60.000 g | 6.000 | 5.994 |
| Lecithin, soy | 5.000 g | 0.500 | 0.500 |
| Residual moisture | - | - | 0.555 |
| Total | 1000.00 | 100.000 | 100.000 |
Process method
- Temper all the ingredients to 45oC.
- Mix the SweetPearl® P200 (or P90 or P700), the cocoa mass, the milk protein, the anhydrous milk fat and half of the cocoa butter in a horizontal kneader until a homogeneous texture is obtained.
- Refine on a five-roll refiner (to get particle size < 30 microns).
- Put the powder obtained in a conche.
- Add the remaining cocoa butter.
- Conche as usual (at 60oC).
- Add the lecithin hour before the end of the conching.
- Temper at 27oC.
- Mould.
Ingredients list and allergens (Indicative)
- Sweetener (maltitol)
- Cocoa butter
- Cocoa liquor
- Milk proteins
- Anhydrous milk fat
- Emulsifier (soy lecithin)
Contains: milk, peanut and derivatives, nuts and derivatives, soya and derivatives.
Label of nutrition facts (Indicative)
| Average nutrition facts (EU) |
Per 100g Proposed recipe |
| Energy (kcal) | 491 |
| Fat (g) | 37.6 |
| of which saturates (g) | 23.2 |
| Carbohydrate (g) | 49.8 |
| of which sugars (g) | 0.2 |
| of which polyols (g) | 48.4 |
| Fiber (g) | 2.6 |
| Protein (g) | 7.6 |
| Salt (g) | 0.04 |
Comments
In this recipe, milk is replaced with milk proteins in order to remove the lactose. For this reason, in some countries, the product cannot be called "milk chocolate" anymore (see local regulations).
Disclaimer
This formula is a guideline for recommended uses of our products. It does not imply consent to any use in violation of existing patents. This is for your information only, we believe it to be reliable.