To manufacture the food of the invention, a dairy fat source is used for at least 30%, preferably 45 to 80%, of the lipid fraction, and a vegetable fat source is used for the rest of said fraction.
This food is very rich in vegetable fat and has components with stimulant properties.
The invention relates to a liquid and aqueous food product containing dehydrated lactic bacteria granules and coated with a vegetable fat material.
The only vegetable fat used in the production of all LINDT chocolates is pure cocoa butter.
It is a vegetable fat consumed since ancient times, of Mediterranean food.
Thus, a vegetable based fat such as partially or fully hydrogenated vegetable oil commonly known as 'Vegetable Shortening' is used.
Annex B describes a procedure for the calculation of the content of vegetable or animal fat in the adulterated milk fat.
The first comes from animal-derived foods, whilst the latter is from plant-based produce.
The only vegelable fat used in the production of all LINDT chocolates is pure cocoa butter.
They are normally fried in lard, but you can substitute vegetable shortening.
The vegetable fat obtained is mixed with a proportion of virgin olive oil, and final grading obtained, oleic acid, not exceed 1.5 °.
The vegetable fat obtained is mixed with a proportion of virgin olive oil, and final grading obtained, oleic acid and cannot exceed 1.5 °.
EU Directive 2000/36/EC of June 23, 2000, authorizes the addition of a maximum of 5% vegetable fat other than cocoa butter to chocolate.
Requêtes fréquentes français :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
Requêtes fréquentes anglais :1-200, -1k, -2k, -3k, -4k, -5k, -7k, -10k, -20k, -40k, -100k, -200k, -500k, -1000k,
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