“Chocolate, one of the trendy desserts.”

Is there anyone who hates chocolate? Do you like chocolate? Well, I’ve got to say that I definitely love chocolate, especially its sweet-scented aroma, along with its soft, melting texture that dissolves in your mouth the moment you took a gentle bite on a well made, tasty-looking chocolate bar. However, ever thought of what and how chocolate is actually made? In this article, we will be discovering different types of chocolate and the ingredients to produce such aromatic desserts!

There are actually 3 different types of well-known chocolate i.e. white chocolate, milk chocolate and dark chocolate. Let us first take a look on white chocolate. White chocolate is a combination of sugar, cocoa butter, milk, vanilla along with a small amount of lecithin, an emulsifier that helps all ingredients to blend smoothly during the process of making. The taste of white chocolate is known to be sweet, containing very high notes of both condensed milk and vanilla. 

One of its unique features is that it doesn’t contain any cocoa powders (also known as cocoa solids). However, it is extremely costly as it is considered a high demand resource by the cosmetic industry for the production of lotions and other beauty care products. Therefore, to lower the costs of production, companies often induce a synthetic compound that substitutes with other vegetable fats in place of cocoa butter. According to the FDA’s definition, a white chocolate is considered chocolate if it meets the requirement of containing at least 20% of cocoa butter. It’s shelf is up to 4 consecutive months if it’s stored properly.

Following into the next type, that would be the prominent chocolate among all chocolates, the original milk chocolate. It has a light brown color, creamy texture and exquisite flavor that leaves you nostalgic. Milk chocolate is made with the mixture of 3 typical components i.e. chocolate liquor, with sugar and milk. Nonetheless, during the making process, lecithin emulsifier may be added into the mixture to improve the smoothness of its texture. 

According to FDA, milk chocolate must contain at least 10% of chocolate liquor and 12% of milk to be considered as a genuine milk chocolate. In terms of flavour profile, it is sweet and chocolatey, obtaining high notes of cooked milk with caramelized sugar and a slight vanilla aftertaste. However, the taste may vary according to the amount of chocolate liquor added into the making process. In comparison to both white chocolate and dark chocolate, its sweetness is considered medium level as it is sweeter than dark chocolate but not as sweet as milk chocolate. It can last at least not more than 16 months if it’s stored properly. In fact, people often uses milk chocolate to decorate desserts and bakeries to make it look more elegant and fascinating when events are hosted.

Thirdly and prominently, we have dark chocolate! Personally, I am not a very sweet-addictor kinda person. Therefore, the taste of dark chocolate suits me perfectly as it is not sweet as white chocolate and milk chocolate. It has become famous when people discovered that it actually provides health benefits when an article was published regarding this matter. It is made easily by 2 main ingredients: sugar and chocolate liquor. 

Hence, it does not contain any added diary ingredients and it is considered vegan-friendly. The FDA defines a real dark chocolate should contain at least 15% of chocolate liquor, but it usually contains closer to about 50% or higher. A fun fact about a well-tempered dark chocolate will have a nice snap when it is broken in half. Similarly. Dark chocolate could taste varied depending on the cocoa content applied during the making. As it attains a high, chocolatey profile, it is mostly suitable for baking when a recipe requires a high note on chocolate flavor. It could last 20 months when it is stored properly.

Additionally, we have bittersweet chocolate, also known as extra-dark chocolate. As it’s name interpreted, it is a tiny bit more bitter in comparison to dark chocolate (Semi-sweet).It’s popularity has risen eversince people began claiming that we should eat consumer dark chocolate instead of milk chocolate which has a cocoa content of 70% and above, in order to be healthier or have better health system. Moreover, added sugar is usually less than ⅓ of total content. Similarly compared with dark chocolate, it has a shelf life of 20 months if it’s stored properly.

Next we will be looking at 2 main ingredients that are utilized to produce chocolate during the mixing process. I.e. chocolate liquor and cocoa powder.

Chocolate liquor, is an unsweetened chocolate and the base of all types of chocolate. Basically, without chocolate liquor, chocolate will not be chocolate genuinely. It has a texture of thick, dark brown colored paste that is created from cacao nibs, which grows inside of cocoa beans. Before turning into a paste, it has to be grounded finely that becomes a smooth texture to be heated up easily. As it is heated, it quickly turns into a liquid that can be formed into bars and any confectionaries. Chocolate liquor itself is 100% cocoa that doesn’t contain any added ingredients. Eventually, under high pressure, they are squashed to separate into 2 different components, cocoa butter and cocoa powder.

Last but never least, we have cocoa powder. When it is unsweetened, it contains 100% of cocoa. In fact, cocoa powder can be categorized into 2 main types i.e. natural cocoa and dutch cocoa. Natural cocoa has light brown in color in terms of appearance and has a strong chocolate flavor that is often acidic. Unlike natural cocoa, dutch cocoa has been alkalized to neutralize the acidity from natural cocoa. Dutch process gives the cocoa powder a warm, deeper color and slightly milder flavor. Out of curiosity, I have found out that dutch cocoa can actually be added into spice rubs or moles to give it a taste blast, containing richer and complex flavor. It is used oftenly to make hot chocolate, the extra hotness allows the powder to blend into the liquid easily. It has a shelf like up to 18 months if you keep it stored properly.

We hope that from this article, readers would truly understand the fundamental knowledge of chocolate and benefits people who are keen to learn about chocolate. Green House Ingredient also provides Chocolate Emulco Flavour and it has become one of our best sellers ever since. We see you on the next up coming up article!

If you are looking for it, check us out from our websites and our online shop!





“Flour, the skeleton of all bakeries.”

According to oppentextbc, Flour is considered as the basic foundation of some bakeries & pastries. They are known as the skeleton of bakeries as its function is to support other utilized ingredients during the baking process.

Succinctly, flour is a powdered product produced through the milling process of grains, especially wheat. Why does it have to be grains? Well, the seed of grains contain 3 different parts, the Bran which protects the inner seed until its growth is completed, the Wheat Germ that is considered as the initial part of the wheat growth process begins, and the Endosperm that stores the nutritions we need in the form of glutens.

Flours are classified into various types that contain different amounts of protein content. 

Types of flour

  1. All purpose flour

All purpose flour is pulverized through the mixture of both soft and hard wheat varieties. It contains moderate protein content that is about 10 – 12%. As it is named, All purpose flour can be utilized to bake cookies, muffins, bread and any other pastries.

  1. Cake flour

Cake flour is considered the lowest protein content flour that has around 5 – 8 %. Therefore, as it has less protein, it has less gluten resulting in a softer texture of baked goods. Likewise, it absorbs more liquid and sugar in comparison to all purpose flour which guarantees the baker a super moist cake. So if you are going to bake any types of cake, go for cake flour!

  1. Pastry flour

This type of flour has a 8 – 10 % of protein content. For that reason, it strikes a perfect balance in between flakiness and tenderness. In fact, the more protein the flour obtains, the texture or our baked goods will be more in a way that leads to chewy and denser.

  1. Bread flour

Holding a high protein content of 12 – 14%, its strong gluten content shows an effect of bread rising properly, creating better volume and chewier crumb in comparison to all purpose flour.

  1. White whole wheat flour

Unlike other flour, white whole wheat flour tasted slightly sweeter due to its low tannin content. White whole wheat flour is made from hard white wheat and holds an amount of 13 – 14% of protein content. It is extremely rich in nutritional value in comparison to whole wheat flour. For its high protein content, it is suitable for baking cookies, breads and muffins.

  1. Almond flour

Just as it is named, it is made from grounded almonds. The making of almond flour consists of blanching almonds in an extreme high temperature of boiling hot water to remove its skins then grind them into fine flour. As it is made from almond itself, it is gluten-free and low in carbs, containing high healthy fats and fiber.


“Fundamental Knowledge of Green House Ingredient’s Product.”

As we continue from the previous article “The Beginning of Green House Ingredient”, we will now discover the knowledge of products. 

First, we will talk about flavours. Our flavours are differentiated into 2 types i.e. Emulco & Flavourings. You might come to a thought, aren’t they the same? The answer is no. Emulco refers to the amalgamation of EMUL-sifier and CO-lour. Emulco is a product that contains the mixture of flavour, colour and other natural derivatives. And shall we know, one of its major components is gum, representing a thickener and holds the substances. Emulco is heat stable that allows its aroma to retain in the end product throughout the heating process. It is also convenient and cost effective especially for bakery and confectionery products, as users may not have the trouble to mix both flavours and colours anymore. Flavours are divided into 2 varieties, liquid and powder. Unlike Emulco, flavours are flavours itself without any emulsifier and colour added to it.

Moreover, we have 2 types of dye colorings, liquid & powders. Colorings are added to the mixture during the baking process to create a beautiful, elegant image of end products. Without colorings, end product will look dull or normal.

Last but not lease, Green House Ingredient also have its cake gels. The functions of cake gel is to improve the volume of bakeries by stabilizing the network, trapping air bubbles. It is likewise to improve mouth feel by retaining, moisture and provides softer crumbs. In fact, we use cake gels to reduce mixing time and as a replacement the usage of eggs as eggs are extremely costly. A batter is stabled when cake gels are mixed and is extremely easy to handle. The suitable amount of dosage that can be used is 5% to the weight of eggs. 

These are the products we provide, and we are looking forward to your order! For more information, visit us through our official website: