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Baked Product Analysis: Milk Chocolate With Vanilla Creme

1412 Words6 Pages

Introduction: For this assignment, we have been asked to carry out a baked product analysis on a baked confectionary product of our choice. For this, I have chosen Cadbury mini rolls, milk chocolate with vanilla creme. I have enclosed a copy of the packaging. We have been asked to discuss six ingredients from the ingredient panel of the product under the following headings: 1. Ingredient source, processing/refining details 2. Characteristics of the ingredients 3. Function of the ingredient 4. Identify a replacement ingredient of similar quality and highlight the effects of this replacement ingredient on the baked product. In your work justify this ingredient replacement. The ingredients I have chosen are: 1. Cocoa 2. Sugar 3. Soya flour …show more content…

The sugar syrup is also de-colourized at this stage, sometimes using bone char which is sourced from cattle. The sugar is then crystallized for a final time, dried, and put through mesh wires. After that, the sugar is packaged and sold. (Figoni P. 2008: Wiley and sons Inc.) Characteristics of sugar: Functions of sugar: Replacement ingredient: Sugar can be replaced with the artificial sweetener called Acesulfame K. This sweetener will have no effect on the visual appearance of the product, nor will it have an effect on the texture of the product. Also, Acesulfame K will allow a product to have a sweet taste, but will not darken a baked product immensely, in comparison to the darkening properties of sugar. (Mitchell H. 2006: Blackwell) Therefore, in my opinion, with the help of some research, I think that sugar can be replaced with the sweetener Acesulfame K, and that it will not alter the product in any way, and that it would be quite a suitable replacement, also, this replacement would be more beneficial for people trying to reduce the amount of sugar consumption in their

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