A human high quality food made from flour confectionery carob pulp and dehydrated super micronized
CHOCAR is widely used for the preparation of confectionery products thanks to high content of sugars, the natural color and flavor to the classic. Because of the latter can be used in addition to wheat flour in bakery products and fresh pasta.
The excellent emulsification arrangement for each extension and addition to other elements and keeps all the original aspects of the products.
The technological procedures used by ILCAR Srl, based only on the thermal and mechanical treatment, make chocar, unlike cocoa, a food absolutely natural with a lower fat content and a total absence of caffeine and chemical treatments.
|PRODUCT IN THREE TYPES||LIGHT - MEDIUM - DARK|
|TYPICAL ANALYSIS||CHOCAR LIGHT % t.q.||CHOCAR MEDIUM % t.q.||CHOCAR DARK % t.q.|
|Humidity3,5 - 4,0||Humidity3,0 - 3,5||Humidity2,0 - 3,0|
|Proteins4,5 - 5,5||Proteins4,5 - 6,0||Proteins5,0 - 6,0|
|Total sugar41,30||Total sugar35,50||Total sugar21,00|
|Ash2,5 - 4,0||Ash2,5 - 4,0||Ash3,0 - 4,0|
|PH5,0 - 6,0||PH5,0 - 6,0||PH5,0 - 6,0|
|GRANULOMETRY||Over 200 mesh 1-3%||Over 200 mesh 1-2%||Over 200 mesh 1-2%|
|USE||- Replaces in whole or in part cocoa
- In addition to wheat flour
|packing||Multi-ply paper and polythene bag 25 Kg.|