RAUSCH PLANTAGEN - THE PURE CHOCOLATE WITHOUT LECITHIN
The first lecithin-free chocolate was made by Rausch. The ›Rausch Plantagen‹ chocolate from Rausch is suitable for everyone who has to avoid soy lecithin. Germany's first lecithin-free chocolate already was produced in 1998 in our chocolate factory in Berlin-Tempelhof.
PIONEER WORK: CHOCOLATE WITHOUT SOYA LECITHIN BY RAUSCH
Lecithins are parts of the cell membrane of animals or plants. They are found particularly frequently in egg yolks or in the cells of plant seeds and enable fats and water to be mixed easily. This is why lecithins are not only used as active ingredients in medicine or cosmetics, but also as important natural food emulsifiers - for example in the production of many chocolates.
The oil of soybeans is traditionally used as the main source of lecithin. This sounds much healthier than it actually is. Because there is a dramatic increase in soy allergies, already about 400,000 people in Germany suffer from them. The reasons for this are obvious: With the increasing popularity of soy products on the German market, the number of soy allergies has naturally also risen.
LECITHIN: IN BREAD, MARGARINE AND IN THE MAJORITY OF CHOCOLATES
This has a significant impact on the personal diet of many people. A glance at a typical German kitchen reveals how many foods can contain soy lecithin. It can be found in margarine and bread, on a pizza, in canned food, biscuits, cakes and various baking ingredients, but also in many chocolates - including all products made with chocolate.
Especially vegans or vegetarians have to accept the fact that soy appears as an ingredient in many foods. It is therefore advisable to always read the list of ingredients carefully, as the soy bean is very often used for further processing. Behind seemingly harmless terms such as »vegetable oil«, »vegetable fat« or »leguminous flour«, processed soya can be hidden, although the word »lecithin« does not even appear in a shortened form within the names.
LECITHIN IN THE MANUFACTURE OF CHOCOLATE
Lecithin is a key ingredient in the manufacture of chocolate, and plays a very important part in achieving the right consistency, the desired flavour and the shortest possible processing time. Lecithins help to minimize viscosity and save cocoa butter. They also ensure that the chocolate has a longer shelf life. Soya lecithins are primarily used in the production of chocolate. By the way: Lecithins are also used in the instantiation of cocoa powder.
THIS IS HOW THE LECITHIN GETS INTO THE CHOCOLATE
The beans are first roasted. During this process the skin comes off and the aroma unfolds. Then the cocoa bean is »broken«, which means that it is ground with fine rollers. The result is a tough paste that hardens when it cools: the cocoa mass. In the conventional process, the ingredients are added to the cocoa mass during mixing: sugar, milk powder, cocoa butter and lecithin.
ENJOY LECITHIN-FREE CHOCOLATE BY RAUSCH
It's good to know that at Rausch, the technical process in production was improved early on so that soy lecithin is completely unnecessary. This means for all people with an intolerance to soy lecithin: You can enjoy all Plantagen-Schokoladen by Rausch - whether dark or light fine flavour cocoa chocolate.