Carochoc Spain
Offer type: salePublished: 11.03.2017
| Price: | negotiated |
| Company: | ChP 'Globalkakao' |
| Seller: |  Natal'ya |
| Phones: |  0963693433 Show phone |
| Address: | Ukraine, Odessa oblast', Odesa |
CAROB — carob (Constantinople horns, Sweet pods, Sweet horns) Сеpatonia siliqua L.
Sweet coffee powder CAROB is obtained from the dried fruits (pods) subtropical evergreen plants in the family Fabaceae — bean tree.
Homeland carob believe the Mediterranean countries, Spain, Italy, Cyprus and others.
Raw, the pods are inedible. Immature tear them and lay in the sun, and then they become sweet.
Carob the tree does not suffer from the disease tree sponge, it is not subject to disease, so it is not sprayed with chemical fertilizers. Tree regularly begins to bear fruit after 15 years.
Features Of Carob
First, unlike cocoa, carob is sweet by itself and does not require at the preparation of sweets with added refined sugar.
Second, carob provides a rich set of vitamins and minerals. Carob on 8% protein and contains vitamins a, b, B2 and D. it contains a lot of calcium, phosphorus, potassium and magnesium, and also contains iron, copper, Nickel, barium and manganese.
Third, carob significantly reduces the absorption of excess cholesterol in daily meal. It gipoholesterinova ability two times stronger than other dietary fiber.
Fourth, unlike coffee and cocoa, carob does not contain psychotropic substances: of caffeine and theobromine which is in chocolate and which cause addictive and allergies.
Caffeine and theobromine are stimulants. Caffeine acts directly on the brain, stimulating the senses, inspiration and alertness. Caffeine can be transmitted through breast milk, pregnant women are also recommended to refrain from caffeine.
In carob no feniletilamin, which causes migraine, and prolamin, which in addition to migraines Allergy.
In carob has no oxalic acid, which makes the body to use calcium and zinc. These minerals (calcium and zinc) are essential for healthy skin. The presence of oxalic acid in chocolate can cause acne, which usually occur in adolescents who are prone to excessive the consumption of chocolate.
Carob contain a large carbohydrates (sugars) and tannins. Carbohydrates make carob gummy and able to absorb water and act as the thickener. Tannins of carob bind toxins, thus deactivating them.
The use of carob in culinaryand
Powder carob is a popular substitute for cocoa and sugar chocolate and confectionery recipes, not only because of reasonable cost characteristics, but also to organoleptic properties.
Powder carob is used in the production of both dark and white glaze, no changing the original color and odor of the final product.
Application carob also reduces the use of sugar as a natural the sweetness of carob is 0.50 to 0.60 from the sweetness of sugar.
In the carob also contains a substance called "resin carob tree" or the gum of the carob tree, and used as stabilizer and thickener. Thanks to this substance, carob, used as an ingredient, gives the product density, gloss and viscosity.
Sweet coffee powder CAROB is obtained from the dried fruits (pods) subtropical evergreen plants in the family Fabaceae — bean tree.
Homeland carob believe the Mediterranean countries, Spain, Italy, Cyprus and others.
Raw, the pods are inedible. Immature tear them and lay in the sun, and then they become sweet.
Carob the tree does not suffer from the disease tree sponge, it is not subject to disease, so it is not sprayed with chemical fertilizers. Tree regularly begins to bear fruit after 15 years.
Features Of Carob
First, unlike cocoa, carob is sweet by itself and does not require at the preparation of sweets with added refined sugar.
Second, carob provides a rich set of vitamins and minerals. Carob on 8% protein and contains vitamins a, b, B2 and D. it contains a lot of calcium, phosphorus, potassium and magnesium, and also contains iron, copper, Nickel, barium and manganese.
Third, carob significantly reduces the absorption of excess cholesterol in daily meal. It gipoholesterinova ability two times stronger than other dietary fiber.
Fourth, unlike coffee and cocoa, carob does not contain psychotropic substances: of caffeine and theobromine which is in chocolate and which cause addictive and allergies.
Caffeine and theobromine are stimulants. Caffeine acts directly on the brain, stimulating the senses, inspiration and alertness. Caffeine can be transmitted through breast milk, pregnant women are also recommended to refrain from caffeine.
In carob no feniletilamin, which causes migraine, and prolamin, which in addition to migraines Allergy.
In carob has no oxalic acid, which makes the body to use calcium and zinc. These minerals (calcium and zinc) are essential for healthy skin. The presence of oxalic acid in chocolate can cause acne, which usually occur in adolescents who are prone to excessive the consumption of chocolate.
Carob contain a large carbohydrates (sugars) and tannins. Carbohydrates make carob gummy and able to absorb water and act as the thickener. Tannins of carob bind toxins, thus deactivating them.
The use of carob in culinaryand
Powder carob is a popular substitute for cocoa and sugar chocolate and confectionery recipes, not only because of reasonable cost characteristics, but also to organoleptic properties.
Powder carob is used in the production of both dark and white glaze, no changing the original color and odor of the final product.
Application carob also reduces the use of sugar as a natural the sweetness of carob is 0.50 to 0.60 from the sweetness of sugar.
In the carob also contains a substance called "resin carob tree" or the gum of the carob tree, and used as stabilizer and thickener. Thanks to this substance, carob, used as an ingredient, gives the product density, gloss and viscosity.
