Candy Question in UK Chat http://www.dslreports.com/forum/r22532323 en Fri, 04 Dec 2009 09:18:41 EDT Fri, 04 Dec 2009 09:18:41 EDT Hershey Bars..... http://www.dslreports.com/forum/remark,22544261 pauldenton :
said by Dude111 See Profile :

Hershey bars - USED TO BE MADE WITH 'SOYA' LECITHIN (They changed to 'SOY' LECITHIN HERE AND TASTE HORRID NOW (TOO SWEET)) -- Might still use SOYA LECITHIN elsewhere.... (Which is a better ingredient)
hmm - i suggest you look elsewhere for the source of the change:
»wiki.answers.com/Q/What_are_all_···ey's_bar

"vanillin" is an artificial vanilla flavour that misses the several hundred other compounds in natural vanilla essence :uhh: and apparently comes in 2 varieties (one sourced from Wood Creosote and the other from a paper byproduct - it's not surprising Hershey don't specify leaving consumers to imagine they're reading "vanilla" :huh:)
»en.wikipedia.org/wiki/Vanillin

the article it references quotes a (2004) cocoa content for a Hershey bar of just 11% (barely above the US minimum 10% to be marketed as Chocolate) :huh:
»www.washingtonpost.com/wp-dyn/ar···un8.html
perhaps this is lower than in the past?

(Mars) Galaxy {Which is "Dove" in the US iiuc - here that's only a soap...} has 25% Cocoa - less cocoa=less bitter/more sweet]]> http://www.dslreports.com/forum/remark,22544261 Sat, 13 Jun 2009 01:21:10 EDT Re: Candy Question http://www.dslreports.com/forum/remark,22544088 pauldenton :
said by dave See Profile :

said by pauldenton See Profile :

standards of most UK chocolate is not good for historical reasons
Agreed, but everything is relative, and we're talking about Hersheys - the brand that makes Cadbury's look like gourmet chocolate.
iyss ;)

only Chocolate that i currently* possess:
quote:
Ingredients: Cocoa Mass, Low Fat Cocoa Powder, Cocoa Butter, Demerrera Sugar, Natural Bourbon Vanilla Beans

$fontbg Lindt Excellence 85% Minimum Cocoa Solids
$Fontbg

quote:
Ingredients: Cocoa Mass, Sugar, Cocoa Butter, Whey Powder, Emulsifiers: Soya Lecithin, Polyglycerol Polyricinoleate; Natural Flavouring: Vanilla

$fontbg Sainsburys Basic Dark Chocolate 52% Minimum Cocoa Solids.... i use it for culinary purposes
$Fontbg

* i have been very impressed with Lidl's offerings also, but don't have any to hand to check the ingredients of

said by dave See Profile :

I vaguely recall reading that the Dutch or English had the chocolate process sewn up with patents, so Hershey was forced to invent something else.
it was the Swiss i believe that had the Milk Chocolate process sewn up (not with patents but rather trade secrets) when he developed his process in the last decade of the 19th Century (mass production began in 1900 iiuc)

Cadbury didn't launch a product to rival Swiss milk chocolate until 1905 ("Dairy Milk")

said by dave See Profile :

Interesting page:
said by »www.rps.psu.edu/0009/chocolate.html :

Hershey's purposefully puts their chocolate through controlled lipolysis, giving it that unique flavor. Because of this, most Europeans don't like Hershey's chocolate — but Americans do.
Mmm, butyric acid. Luvverly.
as found in Parmesan Cheese iiuc

i'm intrigued now as to how it changes the taste, but as the only place i've found that sells them here wants £1.09 plus shipping for a 43g bar i think i'll pass :hmm:
»www.americansoda.co.uk/uk/Americ···ult.aspx]]> http://www.dslreports.com/forum/remark,22544088 Sat, 13 Jun 2009 00:23:36 EDT Re: Candy Question http://www.dslreports.com/forum/remark,22543373 dave :
said by pauldenton See Profile :

standards of most UK chocolate is not good for historical reasons
Agreed, but everything is relative, and we're talking about Hersheys - the brand that makes Cadbury's look like gourmet chocolate.

said by »en.wikipedia.org/wiki/Dark_chocolate :

Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company , is able to be produced more economically, by being less sensitive to freshness of the milk. Although the process is still a trade secret, experts speculate that the milk is partially lipolyzed, producing butyric acid, which stabilizes the milk from further fermentation. This compound gives the product a particular sour, "tangy" taste, to which the American public has become accustomed, to the point that other manufacturers now simply add butyric acid to their milk chocolates.[3]
Mmm - our selling point: "we use milk that's less fresh".

I vaguely recall reading that the Dutch or English had the chocolate process sewn up with patents, so Hershey was forced to invent something else.

Interesting page:
said by »www.rps.psu.edu/0009/chocolate.html :

Hershey's purposefully puts their chocolate through controlled lipolysis, giving it that unique flavor. Because of this, most Europeans don't like Hershey's chocolate — but Americans do.
Mmm, butyric acid. Luvverly.]]> http://www.dslreports.com/forum/remark,22543373 Fri, 12 Jun 2009 21:37:21 EDT Re: Candy Question http://www.dslreports.com/forum/remark,22543307 dave : Soy and soya are the same thing, so I can't see the lecithin will be any different.

'Soya' is the pulse; 'soy' is mostly used for the sauce, but also in 'soybeans' and as a general synonym for 'soya'.

Oh, also: here in the UK forum, 'candy' shall be used to refer to sweets made from boiled and crystallized sugar, only. Thank you.]]> http://www.dslreports.com/forum/remark,22543307 Fri, 12 Jun 2009 21:23:12 EDT Re: Candy Question http://www.dslreports.com/forum/remark,22542869 pauldenton :
said by Dude111 See Profile :

Hershey bars - USED TO BE MADE WITH 'SOYA' LECITHIN (They changed to 'SOY' LECITHIN HERE AND TASTE HORRID NOW (TOO SWEET)) -- Might still use SOYA LECITHIN elsewhere.... (Which is a better ingredient)
afaik these have never been marketed in the UK - the only products connected with Hershey's that exists here are Kit Kat and Rolo - which are both UK originated products (Rowntrees of York - bought by Nestle in 1988) made by Hershey under licence for the US only (which persists from before the aquisition much to Nestle's annoyance - it makes and sells them itself in Canada...)

said by Dude111 See Profile :

M&MS (Plain) -- Used to be made with "MILK" .. (Changed in 2000 to using SKIM MILK,MILKFAT and also tastes disgusting) - Might still be using regular Milk elsewhere :)
quote:
Chocolate M&M’s

Ingredients: Sugar, Cocoa Mass, Skimmed Milk Powder, Cocoa Butter, Milk Fat, Vegetable Fat, Lactose, Glucose Syrup, Starch, Emulsifier (Soya Lecithin), Colours (E104, E120, E133, E160e, E171). Dextrin, Glazing Agent (Carnauba Wax), Flavourings, Salt, Vegetable Oil (Traces: Peanut, Hazelnut, Almond). Milk Chocolate Contains Milk Solids 14% minimum. Manufactured in an environment which processes nuts.

»www.sweetgifts.co.uk/index.php?o···temid=63

the standards of most UK chocolate is [understatement]not good[/understatement] for historical reasons {mainly connected with rationing in the post WW2 era and the attempts to get around shortgages afaik} and for many years a legal dispute ran and ran between the UK/Ireland/Denmark and the EU over whether it was entitled to be called "chocolate" at all :hmm: - finally settled in 2003
»www.cnn.com/2003/WORLD/europe/01···ate.war/

iiuc the US industry is lobbying the FDA to allow the practices long allowed here {eg up to 5% partially hydrogenated vegetable oil as a cocoa butter substitute :huh:} but has not (yet?) succeeded.... as such much mainstream UK "chocolate" could not be sold as such in the US and i wouldn't look this side of the pond for an alternative source for "old style" US products... perhaps Australia??]]> http://www.dslreports.com/forum/remark,22542869 Fri, 12 Jun 2009 19:45:24 EDT Re: Candy Question http://www.dslreports.com/forum/remark,22532367 jvmorris : Maybe try the Canadian alternative? I seem to recall lots of good chocolate coming out of Canada, at least years ago. Not sure what's available in the UK at the moment, as I eat very little in the way of sweets.
--
Regards,
Joseph V. Morris]]> http://www.dslreports.com/forum/remark,22532367 Thu, 11 Jun 2009 04:05:32 EDT Candy Question http://www.dslreports.com/forum/remark,22532323 Dude111 : Im wondering if i could ask a small favour of everyone.....

I used to like a bunch of candy here BEFORE THE YEAR 2000 and now the recipes have changed and they taste disgusting (@ least to me)

Im wondering though if this change WAS ONLY MADE IN THE USA!! (As the govt here seems to think they can tell people what they can and cant have)

Im wondering if someone the next time they are @ the market could look @ the ingredients for the following candy

Hershey bars - USED TO BE MADE WITH 'SOYA' LECITHIN (They changed to 'SOY' LECITHIN HERE AND TASTE HORRID NOW (TOO SWEET)) -- Might still use SOYA LECITHIN elsewhere.... (Which is a better ingredient)

M&MS (Plain) -- Used to be made with "MILK" .. (Changed in 2000 to using SKIM MILK,MILKFAT and also tastes disgusting) - Might still be using regular Milk elsewhere :)

If these candies ARE STILL MADE THE SAME WAY where you guys are,perhaps i could order both from somewhere in manchester or something!! (I havent had good candy in years)

Thanks for your help :)]]> http://www.dslreports.com/forum/remark,22532323 Thu, 11 Jun 2009 03:31:58 EDT