WHAT'S INSIDE

200 CALORIES
5 g SAT FAT
18 g Sugar
210 mg Sodium
SERVINGS
Serving Size 1 package
FATS
14% Total Fat 11g
27% Saturated Fat 5g
Cholesterol
1% Cholesterol 5mg
Sodium
9% Sodium 210mg
Proteins
Proteins 4g
CARBOHYDRATES
9% Total Carbohydrates 26g
5% Dietary Fiber 1g
Sugar 18g
VITAMINS
Vitamin A
0% Vitamin C
MINERALS
2% Calcium
6% Iron
MILK CHOCOLATE

A food prepared by mixing chocolate liquor or cocoa powder with milk ingredients and sometimes a sweetener, such as sugar.

SUGAR

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.).

COCOA BUTTER

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.

CHOCOLATE

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.

SKIM MILK

Milk from which the fat has been removed. Also known as nonfat milk.

MILK FAT

The fat that occurs naturally in milk. Also referred to as butter fat.

LACTOSE

The natural sugar present in milk, also known as milk sugar.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

LECITHIN

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.

NATURAL FLAVOR
ENRICHED WHEAT FLOUR

A flour prepared by grinding wheat, removing its water content and fortifying it with vitamins and minerals such as niacin, ferrous sulfate, thiamin mononitrate, riboflavin and folic acid.

FLOUR

A powder prepared by grinding various types of grains and removing their water content. Used to prepare different types of baked goods.

NIACIN

A form of Vitamin B3 that helps convert carbohydrates in the body into energy.

FERROUS SULFATE

A compound added to foods to provide iron, which is needed by the body to produce red blood cells

THIAMIN MONONITRATE

A form of thiamine (vitamin B1), involved in metabolizing carbohydrates

RIBOFLAVIN

Vitamin B2. Riboflavin is necessary for the metabolism of fat, protein and carbohydrates.

FOLIC ACID

A B vitamin needed for cell growth and reproduction. Also known as Vitamin B9.

PEANUTS

Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.

HIGH FRUCTOSE CORN SYRUP

A liquid sweetener with a sweetness level similar to table sugar. HFCS is produced from corn through the enzymatic conversion of glucose into fructose. Also called glucose/fructose in Canada or abbreviated as HFCS. The most commonly used form of HFCS is nearly identical to the composition of table sugar.

SUGAR

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.).

HYDROGENATED VEGETABLE OIL

Oils that are less susceptible to rancidity because they have had their double bonds replaced with hydrogen, similar to saturated fatty acids. The process also results in a more solid fat at room temperature.

PALM KERNEL OIL

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.

COCONUT OIL

Oil that is obtained from the seed, or fruit, of the coconut palm tree.

SOYBEAN OIL

Oil that is obtained from soybeans.

PARTIALLY DEFATTED PEANUTS

Peanuts which have had some of their oil removed.

CONTAINS 2% OR LESS OF: DEXTROSE

A simple sugar obtained most often from corn, but can be obtained from other sources as well, such as wheat, sorghum, and tapioca. Also known as glucose.

CORN SYRUP SOLIDS

A sweetener obtained by removing the water from corn syrup.

SALT

A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.

SKIM MILK

Milk from which the fat has been removed. Also known as nonfat milk.

DAIRY BUTTER

A solid or semi-solid dairy product created by churning cream. Often used as a spread or in cooking and baking. Also called butter.

VEGETABLE OIL

Oils that are derived from plants such as soybean, sunflower and safflower.

CANOLA OIL

Oil that is obtained from the seed of canola plants. Canola is also called rapeseed or field mustard.

PALM KERNEL OIL

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.

GLYCERIN

A food additive made from various vegetable oils. Used to help keep food moist and fresh longer. Also known as glycerol.

SODIUM HYDROXIDE

A food additive used to adjust the acidity of a food. Sodium hydroxide can be used in the processing of cocoa to make cocoa processed with alkali.

MONO- AND DIGLYCERIDES
LECITHIN

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.

BAKING SODA

A fine powder that has a slightly salty taste. Often used to help baked goods rise. Also known as sodium bicarbonate.

ARTIFICIAL FLAVOR

A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.

CARRAGEENAN

A natural gum obtained from red and purple seaweeds, often used to thicken food and keep ingredients from separating.

MILK FAT

The fat that occurs naturally in milk. Also referred to as butter fat.

YEAST

An ingredient used in the baking industry to help baked goods rise.

TBHQ AND CITRIC ACID, TO MAINTAIN FRESHNESS
DISODIUM PHOSPHATE

Used to adjust the pH to stabilize proteins in foods.

Allergen information is not available online at this time. Please consult the package label or call us at (800) 468-1714 for further information.

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