Sink your teeth into a ZAGNUT candy bar. A delicious toasted coconut covering crunchy peanut butter. ZAGNUT candy bars are a favorite retro candy from your childhood still popular today.
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.).
A sweetener made from corn starch. Also known as glucose syrup.
Small legumes that can be eaten in many different ways, such as roasted, salted or plain. Peanuts can also be ground into peanut butter.
Coconut that is toasted.
A sweetener obtained from the process of converting sugarcane or sugar beets into sugar that is strongly flavored and dark in color.
Oils that are derived from plants such as soybean, sunflower and safflower.
A natural flavor enhancer and preservative. Also known as table salt or sodium chloride.
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.
A substance found in the oil component of soybeans that acts as an emulsifier, to prevent ingredients from separating. Other common sources of lecithin include rice, sunflower, and eggs.
A white, fluid beverage produced from dairy cattle. A source of nutrients, including protein, and calcium.
The natural sugar present in milk, also known as milk sugar.
Also known as cocoa powder. A powder made by removing most of the cocoa butter from chocolate liquor and is commonly used in baking.
The product remaining after milk has been curdled and strained.
The fat that occurs naturally in milk. Also referred to as butter fat.
Milk from which the fat has been removed. Also known as skim milk.
A food additive that adds or enhances the flavor of food and drinks and is made from components obtained by chemical synthesis.
A color additive that is added to a food or beverage to enhance the color. It can be used in various forms such as liquids, powders, and gels. (The U.S. Food and Drug Administration (U.S. FDA) considers any substance added for color to be artificial color regardless of a natural or synthetic origin.)
An ingredient made of saturated fatty acids and sugar alcohols that acts as an emulsifier to keep ingredients from separating.