lindt chocolate
A yellowish viscous liquid, PGPR
is made up from fatty acids of
castor oil. (Viscosity is the way
a fluid is measured, usually
referred to as thickness, it
indicates its resistance to
pouring.) PGPR is a lipophilic
substance, meaning it does not
dissolve in water but only in
fats, oils and other liphophilic
substances. It is almost always
paired with lecithin or some other
viscosity reducing agent.
Soya lecithin is another
emulsifier used in chocolate, it
is used to keep the cocoa butter
and chocolate from separating in
candy bars. The elimination of an
emulsifier in chocolate can cost
in the area of smooth texture,
causing the chocolate to be grainy
and rough. Even though this is a
concern, some manufacturers choose
not to use any type of emulsifier
for reasons of maintaining purity.
lindt chocolate
chocolate cake recipe
