A growing number of studies has highlighted the potential health benefits of dark chocolate, and consumers arferrous sulfate grapefruit juicee eager to believe that a chocolate daily dose could be good for them, resulting in rising sales. Euromonitor International has suggested that consumers don’t necessarily think dark chocolate is healthy, but that eating chocolate with good quality ingredients, in moderation, may be a healthier alternative to other kinds of chocolate.###When it comes to industrial baking ingredients, it makes sense to use good quality chocolate if a manufacturer wants to play up its health credentials, or its naturally clean label ingredient profile. However, compound chocolate ingredients may help to improve the health profile of a product in different ways, given that there are more possibilities to manipulate the ingredient itself — by cutting out sugar, for exaferrous glycine sulphate vs ferrous sulfatemple, or by using vegetable fats other than cocoa butter. Using coconut oil, for example, could tap into another ingredient’s health halo, while also modifying the compound’s melting point.###According to federal regulations, aside from milk fat in dairy ingredients, the only fat allowed in real choc21st century ferrous sulfateolate is cocoa butter, and the kinds of flavors that can be added are limited. Compounds also contain some cocoa butter, but can include flavors that enhance the taste of chocolate or dairy. The addition of vegetable fats makes them easier to work with, and in baked goods, these fats can give specific melting characteristics and prevent loss of moistuiron bisglycinate vs iron polymaltosere, flavor or color in the finished product.###However, as consumers increasingly aim to clean up their diets, compounds often have a distinct disadvantage. Due to strict rules about the ingredients in real chocolate, they tend to have a naturally simple ingredient list, while compounds may include preservatives, oils, chelated potassium gluconateantioxidants and emulsifiers that many consumers prefer to avoid.###
Real chocolate or compounds? For bakers, cost is just one factor
