TOBLERONE CHOCOLATE BAR MILK

Refined sugar is a high-calorie ingredient with no essential nutrients. It can contribute to weight gain and increase the risk of metabolic diseases. Excessive consumption is linked to dental cavities and insulin resistance.

Whole milk powder provides essential nutrients such as calcium, vitamin D, and protein. It is a concentrated source of dairy nutrition, offering the benefits of milk in a shelf-stable form. The drying process retains most of the nutritional value of fresh milk.

Cocoa butter is a natural fat extracted from cocoa beans, known for its smooth texture and rich flavor. It contains healthy fats and antioxidants that may support heart health. The extraction process preserves its beneficial compounds.

Cocoa mass is a pure form of chocolate containing both cocoa solids and cocoa butter. It provides the characteristic chocolate flavor and some antioxidants. The processing retains the natural compounds found in cocoa beans.

Honey is a natural sweetener with trace amounts of vitamins and minerals. It is less processed than refined sugar and has a lower glycemic index. The natural sugars in honey provide quick energy.

Milk fat is a natural source of saturated fats found in dairy products. It contributes to the creamy texture and flavor of chocolate. The fat content provides energy and aids in the absorption of fat-soluble vitamins.

Almonds are a nutrient-dense nut rich in healthy fats, protein, and fiber. They provide essential nutrients like vitamin E, magnesium, and antioxidants. The inclusion of almonds adds nutritional value and texture to the chocolate.

Soya lecithin is a common emulsifier used to stabilize and improve the texture of chocolate. It is derived from soybeans and helps blend ingredients smoothly. The processing of lecithin involves extraction and purification to remove impurities.

Egg white is a source of high-quality protein and is used to improve the texture of chocolate. It is low in calories and fat, making it a lean protein source. The drying process retains the protein content while removing moisture.

Flavouring is a broad term that can include a variety of natural and artificial compounds. The lack of specificity makes it difficult to assess the health impact. Some artificial flavorings may have negative health effects.