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The term “sugar” can be used to either refer specifically to sucrose or it can be used generally to refer to all simple sugars (lactose, glucose, fructose, galactose, sucrose, etc.).
Flour made from types of wheat.
Milk from which the fat has been removed. Also known as skim milk.
The naturally occurring fat obtained from cacao (cocoa) beans either before or after roasting. Cocoa butter is a unique vegetable fat extracted from cacao (cocoa) beans or chocolate liquor. Its unique fatty acid composition, including palmitic, stearic, oleic and linolenic acids, provides the pleasant mouth-feel and flavor release of chocolate products.
Liquid or paste that is produced when cacao (cocoa) nibs are finely ground. As defined by the U.S. Food and Drug Administration (U.S. FDA), it must contain between 50%-60% (by weight) cocoa butter (cacao fat), and may also be called unsweetened chocolate, baking chocolate, bitter chocolate, or chocolate liquor. It does not contain alcohol.
Oil that is obtained from the kernel of the palm fruit. It is a different oil than palm oil, which is obtained from the pulp of the oil palm fruit.
The natural sugar present in milk, also known as milk sugar.
The fat that occurs naturally in milk. Also referred to as butter fat.
A substance found in the oil component of certain plants and eggs that acts as an emulsifier, to prevent ingredients from separating. Sources of lecithin include soy (soya), rice, sunflower, and eggs.
An emulsifier used to keep ingredients from separating. Derived from castor bean oil and often used to improve processing characteristics of chocolate. For more information, visit: PGPR
An ingredient used in the baking industry to help baked goods rise.
An artificial ingredient obtained from plant-derived materials. Provides a vanilla flavor to foods.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.