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pauldenton
join:2003-12-20
London
| reply to Dude111
Re: Candy Question
said by Dude111  :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 :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  - 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  } 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?? | |
dave
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1 edit | said by pauldenton :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. | |
pauldenton
join:2003-12-20
London
| said by dave :said by pauldenton :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
Lindt Excellence 85% Minimum Cocoa Solids
quote:
Ingredients: Cocoa Mass, Sugar, Cocoa Butter, Whey Powder, Emulsifiers: Soya Lecithin, Polyglycerol Polyricinoleate; Natural Flavouring: Vanilla
Sainsburys Basic Dark Chocolate 52% Minimum Cocoa Solids.... i use it for culinary purposes
* 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 :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 :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
»www.americansoda.co.uk/uk/Americ···ult.aspx | |
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