EntranceChocolate paste. Production of chocolate paste What is the name of chocolate paste
It is called gianduia.
The color is rich brown, the smell is sweet, the consistency is tight. The paste should not pour, flow or crumble. In this dessert, the mass fraction of cocoa products should be at least 12%. Pasta without chemical ingredients is stored up to 6 months. Packed in plastic or glass containers (jars), from 20 to 500 ml. It is closed with foil, and then the lids are rolled up.
Gianduia is a signature delicacy of Turin in the 19th century. The spread of chocolate spread with a nut component in the middle of the 20th century was facilitated by the rise in the price of cocoa beans and taxes on chocolate after World War II. The creator of the most famous Nutella chocolate-nut spread is confectioner Pietro Ferrero. It is alleged that he invented this dessert by accident, trying to figure out how to sell melted and out of shape chocolates. The solution was to spread the chocolate hazelnut candy mass on White bread.
In Italy, the Ferrero concern specializes in chocolate paste, and in Germany, the Schwartau concern. In Russia, pasta is produced by Arfo CJSC, Krasny Oktyabr JSC. Some Russian confectioners in the production of chocolate-nut paste prefer pine nuts.
Chocolate paste is used not only as a single dish (spread on white bread), but also included in the complex - cakes, pastries, biscuits, pancakes, ice cream.
see also
- Peanut butter is a staple of American cuisine
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Notes
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An excerpt characterizing Chocolate Paste
Rostov, wiping his soiled hands on his trousers, looked back at his enemy and wanted to run further, believing that the farther he went forward, the better. But Bogdanich, although he did not look and did not recognize Rostov, shouted at him:- Who is running in the middle of the bridge? On the right side! Juncker back! he shouted angrily and turned to Denisov, who, flaunting his courage, rode on horseback onto the boards of the bridge.
- Why take risks, captain! You should get down,” said the Colonel.
- E! he will find the culprit, ”Vaska Denisov answered, turning in his saddle.
Meanwhile, Nesvitsky, Zherkov, and the retinue officer stood together outside the shots and looked either at this small group of people in yellow shakos, dark green jackets embroidered with cords, and blue trousers, swarming near the bridge, then at the other side, at blue hoods and groups approaching in the distance with horses that could easily be recognized as tools.
Will the bridge be set on fire or not? Who before? Will they run up and set fire to the bridge, or will the French ride up on a canister shot and kill them? These questions with bated breath were involuntarily asked by each of those a large number troops who stood over the bridge and in the bright evening light looked at the bridge and the hussars and at the other side, at the moving blue hoods with bayonets and guns.
- Oh! get the hussars! - said Nesvitsky, - no further than a canister shot now.
“In vain did he lead so many people,” said the retinue officer.
"Indeed," said Nesvitsky. - Here they would send two good fellows, all the same.
“Ah, your excellency,” Zherkov intervened, not taking his eyes off the hussars, but all with his naive manner, because of which it was impossible to guess whether what he was saying was serious or not. - Oh, your Excellency! How do you judge! Send two people, but who will give us Vladimir with a bow? And so, even if they beat you, you can imagine a squadron and get a bow yourself. Our Bogdanich knows the rules.
- Well, - said the officer of the retinue, - this is buckshot!
He pointed to the French guns, which were being removed from their limbers and hurriedly drove off.
On the French side, in those groups where there were guns, smoke appeared, another, a third, almost at the same time, and at the moment the sound of the first shot reached, a fourth appeared. Two sounds, one after the other, and a third.
Chocolate paste is a delicacy loved by little and big sweet tooth. Its traditional use is in the preparation of sandwiches, but it can also be used as a filling for bagels, a layer of cakes, and in baked goods. There are as many uses as there are recipes.
Pasta according to this recipe is very smooth, similar to thick chocolate cream. The intensity of its taste is mainly determined by the taste of chocolate, so this product must be of high quality and should not be replaced by confectionery glaze.
Proportions of ingredients for one serving:
- 500 ml of milk;
- 200 g butter;
- 100 g dark chocolate;
- 120 g of granulated sugar;
- 120 g flour;
- 120 g cocoa powder.
Chocolate paste recipe step by step:
- Pour sugar into a container of a suitable size. Sift in the flour and cocoa powder. Carefully mix all the components of the loose mixture with a whisk.
- Bring the milk to a boil and pour in a thin stream to the dry ingredients, stirring everything with a whisk until smooth.
- Return the resulting mixture to the stove and boil until thickened. Remove from the stove and put first the chocolate broken into small slices, and then the butter cubes room temperature.
- Stir the paste until the chocolate and butter are completely dispersed in the total mass. When the chocolate mixture has cooled, beat it a little with a mixer for more lightness. Store the treat by transferring it to a glass jar.
Nutella at home
Nutella chocolate spread, which glorified the Ferrero family of Italian confectioners, is popular all over the world. An important component of the paste are nuts. AT classic version roasted hazelnuts are used, but in home version treats, you can use other nuts (walnuts, peanuts, hazelnuts, almonds).
The list of products used in the preparation of homemade Nutella:
- 400 ml of milk;
- 400 g of sugar;
- 150 g roasted kernels of selected nuts;
- 40 g flour;
- 60 g cocoa powder;
- 100 g butter;
- 3 g salt.
Cooking method:
- We take the butter out of the refrigerator and cut it into small cubes so that it reaches room temperature faster. Grind nuts into powder. The smaller its particles are, the more uniform the texture of the finished product will be.
- Combine milk with sugar, flour and cocoa. This mixture must be stirred as thoroughly as possible so that there are not even the smallest lumps, and bring it to a boil over low heat.
- Add to bowl with bubbling mixture nut flour and salt. The last component will act as a natural flavor enhancer. Boil pasta to desired thickness.
- Then cool the chocolate mass to 40-50 degrees, add butter to it and beat with a mixer until a homogeneous consistency.
How to make cocoa treats
The recipe for this paste differs from most in the absence of heat treatment, however, the mass is thick with a rich chocolate flavor.
To prepare it, you need to take:
- 175 ml of refined vegetable oil;
- 100 g roasted and ground walnuts;
- 100 ml of milk;
- 100 g of granulated sugar;
- 50 g cocoa powder;
- 2 g vanillin powder.
How to make chocolate paste step by step:
- Combine milk and sugar in an immersion blender. Beat these products until all grains are completely dissolved.
- Then turn on the device at maximum power and inject in a thin stream vegetable oil. The mass will gradually thicken.
- At the end of whipping, add cocoa and crushed nuts. After that, beat for a couple more minutes, transfer to a suitable container and refrigerate overnight to stabilize.
Chocolate hazelnut spread
Nuts are an essential ingredient in many chocolate spread recipes.
For cooking, you can use either one type or a mixture of several nut components, as in this recipe based on condensed milk:
- 370 g of condensed milk;
- 100 g ground nuts assorted into powder;
- 150 g butter;
- 50 g dark chocolate;
- 40 cocoa powder;
- 10 g wheat flour.
Cooking steps:
- Put the chocolate chopped into small pieces into the hot melted butter, mix so that the butter and chocolate become a single mass.
- Pour the condensed milk into the resulting mixture, sift the flour with cocoa and put on the stove. Bring the contents of the container to a boil, stirring constantly. Immediately remove from heat, add nut flour, mix and the pasta is ready.
Dessert with coffee flavor
Light, invigorating coffee notes will not only delight coffee lovers, but will also give you a boost of energy in the morning if this chocolate spread complements crispy toasted toast.
To prepare an invigorating dessert you will need:
- 500 ml of milk;
- 350 g of sugar;
- 100 g butter;
- 90 g cocoa;
- 90 g flour;
- 5 g of instant coffee.
Cooking:
- Sift flour and cocoa into a saucepan with a thick bottom, add coffee and sugar. Stir dry ingredients with a whisk. Next, pour in the milk, stir again with a whisk all the lumps until smooth and add the butter.
- Place the contents of the saucepan over medium heat and stir continuously until thick. Cool pasta by covering cling film in contact, and then decompose into jars.
Cooking with white chocolate
Chocolate paste from white chocolate According to this recipe, it is prepared with a small amount of nuts. In this case, it is best to use almonds, especially since they can be bought in the form of almond flour.
To prepare treats you will need:
- 150 g of condensed milk;
- 100 g of white chocolate;
- 100 g butter;
- 20 g almond flour or finely chopped almonds
Progress:
- In a container of a suitable volume, combine the diced butter and the chocolate broken into pieces. On a steam bath, bring these ingredients to a liquid state.
- Next pour almond flour and pour in the condensed milk, mix until the mixture becomes homogeneous. Literally two minutes later, remove the pasta from the heat. After cooling, the product is ready for use.
Chocolate spread with powdered milk
If the basis of the paste is taken not natural, but powdered milk, then the cooking technology will change slightly. There will be no need to boil the product until it thickens, and the consistency of lipstick can always be adjusted by the amount of nuts.
For a half-liter jar of chocolate paste with powdered milk, take:
- 250 g of powdered milk;
- 150 g of sugar;
- 150 g peanuts (or other nuts);
- 100 ml of water;
- 50 g cocoa;
- 50 g butter.
Progress:
- Roast the peanuts for 10 minutes in a dry frying pan, stirring occasionally. Then peel off the husk, which will already be easily separated, and beat into flour with a blender or coffee grinder. The size of the grains can be adjusted according to your taste preferences.
- Put sugar and water on fire. Boil the syrup for five minutes after boiling, being careful not to burn the sugar. Remove syrup from stove.
- Pour the cocoa powder into the hot syrup first and stir thoroughly. Send oil after him, mix the mass so that creamy product disintegrated completely.
- Next, a tablespoon into the mixture, introduce powdered milk, carefully mixing to eliminate lumps. Stir in nuts last. After that, remove the pasta for further storage or serve.
The composition of the vegetarian version of chocolate paste includes:
- 200 g black beans;
- 90-120 g of honey;
- 80 g nuts;
- 80 g cocoa powder;
- 40 g coconut oil.
How to make chocolate paste:
- Soak beans in cold water at 12 o'clock. You can do it the night before. Boil beans swollen in water until tender. Roast the nuts in a dry frying pan. Twist the prepared beans and nuts through a meat grinder.
- All components of the paste are placed in a blender bowl and interrupted until the desired texture is obtained. The paste should be grain-free, smooth and uniform. The shelf life of such a product in a hermetically sealed jar on a refrigerator shelf is up to one month.
The man who guessed to spread the chocolate adored by everyone on bread is really a genius. Moreover, his name has long been known to everyone - Pietro Ferrero. This was not a well-thought-out marketing ploy, the idea of creating a completely new delicacy came from melted chocolate sweets. And so a product appeared that both adults and children adore - chocolate paste, which will become the main character of our article.
cooking secrets
Today it can be bought in absolutely any, even the smallest store, but few people are satisfied with the quality of the purchased product, because the number of chemical components there simply rolls over. There are fewer and fewer people who want to eat thickeners, flavor enhancers, preservatives and dyes under the guise of an appetizing treat, especially since cooked at home Pasta tastes just as good as store-bought. And most importantly, you yourself control the quality of the products from which it is made.
There are also secrets that will help make the taste of dessert impeccable:
- Milk is better to take a rustic or store-bought version of maximum fat content;
- It is advisable not to replace butter with margarine or spread, which contain vegetable oils;
- Be sure to add a pinch of salt. Here our task is not to salt, but to give a new flavor to the dish. Salt, as it were, emphasizes the sweetness of the paste and makes the taste of chocolate more saturated;
- Cook on a steam bath. it will take a little longer than you would spend cooking over a fire, but all the products will warm up and mix evenly without burning.
But even self-cooked goodies should not be carried away, because its calorie content is very high - depending on the set of products, it ranges from 360 to 560 kcal per 100 grams.
There are many options for making chocolate paste at home, but we have selected the most popular for you. recipes.
homemade nutella
The well-known chocolate paste is very easy to prepare yourself. This does not require any special culinary skills, just a little inspiration and the simplest products.
Ingredients:
- Sugar - 1 glass;
- Milk - 1 glass;
- Flour - 1 tablespoon (heaped);
- Butter - 70 grams;
- Cocoa - 2 tablespoons;
- Ground nuts - to taste.
Cooking method:
- Sift flour and cocoa through a strainer and mix with sugar.
- Boil the milk and dissolve the butter in it.
- Mix the dry ingredients with milk and boil the mass over low heat or a water bath for 10 minutes.
- Add nuts, pour into a jar and let cool, then send to the refrigerator.
Initially, the paste will not be too thick, but do not worry - it will reach the desired consistency in the refrigerator. It can take from 3 to 6 hours to completely harden.
Chocolate hazelnut spread
This is an option low calorie dessert because there is no butter in the recipe. The second significant plus is that such pasta does not need to be cooked.
Ingredients:
- Milk - 1 cup (200 ml);
- Vegetable oil - 300 ml;
- Cocoa - 3 tablespoons;
- Powdered milk - 3 salt spoons;
- Powdered sugar - 150 grams;
- Vanillin - to taste;
- Nuts - 1 cup.
Cooking method:
- We clean the nuts, roast a little and chop them.
- We heat the milk to 60 degrees, it is not necessary to bring it to a boil.
- Dissolve icing sugar in warmed milk, after which we send vegetable oil there. Beat this mixture with a blender for 7-8 minutes. During this time, the mass should turn white and thicken.
- Whisking constantly, add milk powder and cocoa. We bring the mass to a homogeneous consistency, after which we turn off the blender.
The last step is to add chopped nuts and arrange in jars. It will take about 12 hours for the pasta to thicken, so it is better to cook it in the evening so that you can enjoy a delicious breakfast in the morning.
Chocolate Peanut Butter
Insanely delicious and fragrant dessert can be used not only as an addition to toast or cookies, it will be an excellent cream for cakes.
Ingredients:
- Cocoa - 0.5 cups;
- Peanuts - 2 cups;
- Peanut butter - 3 tablespoons;
- Powdered sugar - ¾ cup;
- Salt - a pinch.
Cooking method:
- Peel and roast peanuts. To do this, you must first rinse it thoroughly, shake off excess water with a sieve, then evenly distribute it over a baking sheet and send it to an oven preheated to 200 degrees for about 10 minutes. Readiness will be indicated by a pleasant aroma and golden color of nuts.
- We load the finished nuts as quickly as possible into the blender and grind for about 5-7 minutes.
- Add powdered nuts, cocoa, salt, 2/3 peanut butter to the chopped nuts and continue to beat until we get a homogeneous consistency.
That, in fact, is all. finished product try, you can add a little sugar or salt if you wish. Too thick paste can be thinned with the remaining peanut butter. Keep homemade chocolate hazelnut the paste should be in a tightly closed container. The maximum period is 1 week, but as a rule, it is eaten in a matter of hours.
Chocolate spread with eggs
Don’t be confused by such an unusual product for pastas, because its taste will not be felt at all, but the eggs will give the paste lightness and airiness. It should also be borne in mind that the shelf life of such a product will be significantly less, therefore it is better to cook a small portion.
Ingredients:
- Sugar - 1.5 cups;
- Milk -1 glass;
- Egg - 1 piece;
- Ground nuts - 1/3 cup;
- Cocoa - 1 tablespoon;
- Flour - 1 tablespoon (without a slide);
- Butter - 1 tablespoon.
Cooking method:
- Eggs and butter must first be removed from the refrigerator, at the time of preparation they should reach room temperature.
- Beat the egg and sugar with a blender until a homogeneous thick mass.
- Continuing to beat, gradually introduce flour into the mixture, after it - cocoa. To avoid lumps, it is better to reduce the whipping speed. Then add chopped nuts to the chocolate mass, and lastly - soft butter. When the mass becomes homogeneous, turn off the blender.
- Lastly, add milk, while stirring the mixture with a spoon.
- We put the pasta on medium heat and bring to a boil, then set the minimum level of fire and boil for 10-15 minutes (in a water bath - 20-25 minutes), while stirring constantly.
When the density of the paste suits you completely, turn off the heat and pour into tightly closed containers. Let cool and send to the refrigerator. Pasta can be consumed already warm, but after cooling, its taste will be much richer and brighter.
However, if you carefully read the information on the labels of the pastes, it is easy to make sure that there is no real chocolate in their composition. The role of chocolate in such products is played by cocoa powder, which provides a beautiful color, chocolate smell and taste. Real chocolate necessarily contains cocoa butter, thanks to which chocolate, being both a hard and brittle product, melts easily when consumed, simply “melts in your mouth”, without giving a greasy feeling. Cocoa butter is the most expensive ingredient in chocolate. To reduce the cost of the product and make it more affordable, vegetable fats are introduced into the pastes instead of cocoa butter.
The question is open with nuts. For some pastes, they are indicated in the composition, their declared amount varies from 2 to 15%. Some manufacturers are limited only to nut flavor. More often there are pastes with the addition of hazelnuts, but on the basis of peanuts or almonds, you can also "create a miracle." Real nuts are much tastier and healthier than flavorings. It was the “bread of the future” that I.V. called nuts. Michurin. Nuts are high in fat (up to 70%). Moreover, these fats are rich in polyunsaturated fatty acids. For example, hazel (hazelnut) oil is close in composition to olive oil. Edible oil is obtained from nuts, which is found in stores, although it is not cheap. There are also quite a few proteins in nuts, although they are not full-fledged. Many in nuts and minerals, especially potassium, calcium, magnesium, phosphorus, iron. Of the vitamins, it is worth noting E, C and PP.
In addition to cocoa products, nuts and sugar, chocolate-nut pastes contain lecithin, also known as E322 emulsifier. This substance is responsible for the "correct" and homogeneous consistency. Lecithin belongs to the group of phospholipids found in vegetable oils. It is obtained from there: from the sediment that forms during the hydration of oils. Lecithin is synthesized in the human body and animals. Studies have shown that no adverse changes occur when lecithin is consumed in the human body. Its amount when introduced into food products limited only by technological necessity. Lecithin is added to other chocolate products- sweets and chocolate bars.
The technology for making pasta at first glance is very simple - mix all the ingredients and you're done. But if you try to cook such a product at home yourself, it will become clear that both experience and skill are needed, especially for the preparation of two-color milk chocolate paste, and most importantly, high-quality ingredients. Certainly in homemade pasta you can add real chocolate, and you won’t regret your favorite nuts, but such a product will turn out to be very, very expensive. In addition, if the proportions of the components are taken incorrectly, then the paste may turn out to be too liquid or, on the contrary, thick, and it will not be convenient to spread it on bread. The ratio of nuts and chocolate (cocoa) is also important, because they should not "clog" the taste of each other, but only set off beautifully. Too much cocoa powder in the composition - the paste will turn out bitter, too much sugar - cloying, "bust" with fats, even with real butter, nothing delicious pasta will not bring. If you use insufficiently finely chopped nuts and sugar instead powdered sugar, then the paste will "creak" on the teeth or seem "mealy" in taste.
TESTING
Cook chocolate-nut butter yourself or just go to the store - everyone decides for himself. We decided, through comparative testing, to understand the pastes presented in the distribution network. In total, there are 7 samples in the test. In addition to the well-known Nutella pasta from Poland, we managed to find Pralinutta from Belgium, 4 pastas from Russia (Chocolate Carousel, Striped Flight, Bureshka and Belisa) and even one brand from Ukraine - "Multi-cream". The overall assessment of each product was formed taking into account the assessment of organoleptic, labeling and packaging, as well as taking into account the conclusion on the physico-chemical indicator. But first things first.
Labeling and Packaging
Most of the comments were on the composition of the products. The "Chocolate Carousel" and "Striped Flight" pastes do not have the same Russian and Ukrainian version of the composition. So, in the Ukrainian version of the composition of the "Striped Flight" paste, "lost" almonds. Pasta "Chocolate carousel" in the Russian version has two flavors, in Ukrainian - one, in different languages the ingredients are listed in a different order. Although the order of listing the components in the composition is not at all arbitrary, all ingredients should be listed according to their number in the product in descending order, i.e. the most significant component of the product should be written in the first place. In addition, there is no E code for lecithin in Belisa, Multi-cream, Pralinutta and Nutella pastes. Flavoring is not specified in Pralinutta. On the label of the Bureshka chocolate-nut product, information is given in very small print. Small print and on the label of Belisa paste, Nutella has small print the nutritional value. There are no coordinates of the representative in Ukraine on the jar of Belisa.
Regarding the packaging, there was a remark about the "Chocolate Carousel" and "Striped Flight" pastes: the packaging material is not indicated on the polymer jars, the material icons are only on the lid.
Lab Research - Finding Trans Fats
Since all tested pastes are based on vegetable fats, it was decided to check the content of trans-isomers in them.
Fat is different. The simplest and most familiar division of fats is the principle of vegetable fats and animal fats. The vast majority of vegetable fats are liquid fats and contain a lot of so-called unsaturated fats. fatty acids. Animal fats, with the exception of fish oil, are solid, consisting of saturated fatty acids. Unsaturated fatty acids can exist in two configurations: "cis" and "trans". Cis-isomers or cis-fats are the natural version of fatty acids, that is, the correct, original version. Trans isomers are "wrong" or altered fats. The whole problem is that the body cannot distinguish between cis-fats and trans-fats, and when trans-fats are ingested, the body takes them at face value and includes them in all processes. For a person, this is fraught with the formation of unwanted compounds and cardiovascular diseases. In Ukraine, there are no general standards for the content of trans fats, there are only standards in DSTU 4445:2005 "Spreads and fat mixtures". Mass fraction trans-isomers of oleic acid in these products should not exceed 8%. We were guided by this norm. It's nice that all the pastas tested contained less than 8% trans fats.
Where do they come from and where do they stay? Under natural conditions, trans fats are formed quite rarely. The surest way to "enrich" fat with trans-isomers is to hydrogenate it, i.e. from liquid vegetable oil to make solid fat (margarine). The cis-isomers are readily converted to the trans-form under the action of nitrogen oxides, sulfurous acid and other catalysts, as well as at high temperatures. That is why margarines suffer the most from the presence of "wrong" fats. But not only a product labeled "margarine" can contain trans fats. Many goodies use processed fats as an ingredient, such as hydrogenated fat, confectionery fat, and frying fat. That is why trans fats are often found in chips, french fries, chocolate and candies in chocolate icing, if not natural cocoa butter, but its substitutes were used in their manufacture. Waffles can also “sin” with trans fats, namely the fatty layer between wafer sheets, and cookies with a fairly high fat content.
Humanity will not be able to refuse the use of margarines and processed fats, because they are significantly cheaper than butter. But it is quite possible to correct the production technology in such a way as to minimize the formation of trans fats. To do this, the first step should be the introduction at the state level of mandatory standards for the content of trans fats in all fat-containing products.
Organoleptic evaluation
There are no specific requirements for the taste characteristics of pastes, the main thing is that they correspond to their name. Namely, since these are pastes, they should have a pasty consistency. The promised ingredients should be felt in the taste and smell - chocolate and nuts, as well as sweetness and nothing extraneous, unpleasant, repulsive. Most pastas have decorated their labels with hazelnuts, Striped Flight pasta is cooked on almonds, Chocolate Carousel is on peanuts. Estimates for organoleptic indicators and comments on them are given in the table.
| Price and quality | |
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Chocolate-nut butters are sold in packages of various weights, so we decided to compare the cost of 100g of the product. The most expensive sample in the test is Nutella pasta, 100 g of which will cost almost 10 UAH. The overall assessment of Nutella pasta, as well as Pralinutta and Belisa products is "excellent". The most affordable representatives of the test are "Striped Flight" and "Chocolate Carousel", 100g of which will cost UAH 2.28 and UAH 2.87, respectively. Both of these pastas, as well as Bureshka pasta, have an overall rating of "good". The rating "satisfactory" was received by products "Multi-cream". |
| Center of Expertise TEST (www.. | ||||
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| Mark) 1 | Belisa | Nutella | Pralinutta duo |
Buryoshka |
| Name (according to the manufacturer) |
chocolate milk paste | hazelnut cream with cocoa | chocolate spread with milk cocoa and hazelnuts | chocolate hazelnut paste |
| Manufacturer | OOO "Peterpak" / Russia | "Ferrero Polska Sp.z.o.o."/ Poland | "Natra Ol Crump" / Belgium | OOO "Peterpak" / Russia |
| Weight, g/Price, UAH) 2 | 700 / 30,43 | 200 / 19,73 | 400 / 23,84 | 350 / 16,07 |
| Price 100g, UAH | 4,35 | 9,87 | 5,96 | 4,59 |
| 2,4/ 36/ 45 | 6,4/ 31/ 56,4 | 1,4/ 35,8/ 60,5 | 2,4/ 36/ 45 | |
| 513 | 530 | 570 | 513 | |
| Compound | sugar, vegetable oils and fats, skimmed milk powder, whey powder, carob flour, cocoa powder, flavors identical to nature. "vanillin", "chocolate and "nut", emulsifier lecithin, salt | sugar, vegetable oil, hazelnuts 13%, low-fat cocoa powder 7.4%, skimmed milk powder 5%, whey powder, emulsifier soy lecithin | Sugar, Vegetable Oil, Hazelnuts 3%, Whey Powder, Low Fat Cocoa, Emulsifier Soy Lecithin, Flavouring, Salt | sugar, grows oils and fats, skimmed milk powder, whey powder, cocoa powder, carob flour, grated nuts, flavors identical to nature. "vanillin", "chocolate and "nut", emulsifier lecithin, salt |
| Overall rating (100%) | Great | Great | Great | Good |
| Marking (10%) | satisfactory | Great | Great | satisfactory |
| Packaging (10%) | Great | Great | Great | Great |
| Organoleptic (80%) | Great | Great | Great | Good |
| Consistency | Great | Great | Great | Good |
| characteristic, pasty | characteristic, pasty | characteristic, pasty | pasty, very thick | |
| Smell | Great | Great | Great | Great |
| sweet, chocolate and nuts | chocolate and nuts | chocolate and nuts | pronounced nutty | |
| Taste | Great | Great | Great | satisfactory |
| sweet, chocolate | sweet, chocolatey, pronounced nutty | chocolate hazelnut, sweet | very sweet | |
| Physical and chemical index | normal) 3 | normal) 3 | normal) 3 | normal) 3 |
| 4,3 | 0,13 | 0,05 | 5,5 | |
| Rating scale | ||||
| Great | ||||
| Good | ||||
| satisfactorily | ||||
| poorly | ||||
| very bad | ||||
| Center of Expertise TEST (www.. | |||
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| Mark) 1 | striped flight | Chocolate carousel Super taste | Multi-cream |
| Name (according to the manufacturer) |
chocolate-nut paste (almonds) | confectionery chocolate-nut paste | confectionery paste with cocoa and hazelnuts |
| Manufacturer | LLC "Russian industrialist" / Russia | PP "Confectioner -K" / Kiev, Ukraine | |
| Weight, g/Price, UAH) 2 | 750 / 17,07 | 550 / 15,80 | 250 / 8,85 |
| Price 100g, UAH | 2,28 | 2,87 | 3,54 |
| Proteins / fats / carbohydrates, g per 100g | 5,5/ 32/ 57,8 | 5,3/ 31/ 58,8 | 2,7/ 33/ 59 |
| Energy value, kcal per 100g | 569,8 | 568,6 | 545 |
| Compound | sugar, vegetable fats and oils, whey powder, skimmed milk powder, cocoa powder, carob flour, emulsifier E322 lecithin, flavors "vanilla", "chocolate" identical natural, almond | sugar, vegetable fats and oils, dry whey, roasted peanuts, cocoa powder, emulsifier E322 lecithin, flavors "vanilla", "chocolate" identical to natural | sugar, vegetable fats, milk powder, cocoa, hazelnuts, lecithin, vanillin |
| Overall rating (100%) | Good | Good | satisfactory |
| Marking (10%) | Good | Good | Great |
| Packaging (10%) | Good | Good | Great |
| Organoleptic (80%) | Good | Good | satisfactory |
| Consistency | Good | Good | satisfactory |
| pasty, grains come across | pasty, grainy | ||
| Smell | Good | Good | Good |
| chocolate, weak almond | weakly expressed | weakly expressed | |
| Taste | satisfactory | Good | satisfactory |
| very sweet, nutty | sweet, peanut | sweet, the taste of chocolate and nuts is not pronounced | |
| Physical and chemical index | normal) 3 | normal) 3 | normal) 3 |
| The content of trans fats (trans-isomers of oleic acid), not more than 8%) 3 | 0,35 | 0,52 | 4,9 |
| Rating scale | The test results refer only to the samples that participated in the test. We do not track further product changes. | ||
| Great | 1) - the marks are arranged by ratings in descending order, if the ratings match - in alphabetical order | ||
| Good | 2) -prices are indicated at the time of purchase of samples, December 2009. | ||
| satisfactorily | 3) - in Ukraine, trans fats are standardized only in spreads and fat mixtures, the norm according to DSTU 4445:2005 is no more than 8% | ||
| poorly | |||
| very bad | |||