Egg white, or albumen, describes the part of a chicken’s egg that surrounds the yolk. Egg white has a gelatinous consistency. Because it takes on a white colour when cooked, it is called egg white. Biologically speaking...   read on

Chocolate and milk chocolate coatings must contain a total fat content (cocoa butter and milk fat) of at least 31%. These are used as base products to coat pralines and other products containing chocolate...  read on

Approximately 10 to 15% of all children in Germany are appreciably overweight by the time they go to school. Body mass index (BMI) serves...  read on

The idea that chocolate is supposed to make you happy has been around for a long time. Comforter of the soul, happy-maker, aphrodisiac, stimulant...  read on

One reason why our RITTER SPORT chocolate tastes so good for so many people is that the best ingredients from all over the world, as well as eleven different...  read on

Only natural raw ingredients are used in the production of our chocolate. The most important ingredients are cocoa mass, cocoa butter, sugar, milk or cream powder...  read on

Cholesterol is a member of the lipids group (fats and fat-similar substances) that is produced by either the body, or is taken in through food. It fulfils some vitally important duties in our body...  read on

Cholesterol is a dietary fat. It can be produced in the body by the liver but can also be ingested through food. Cholesterol is an important component in cell membranes. It aids in the production of bile acid...  read on

Cinnamon (also Cinnamonum zeylanicum) is a member of the Lauraceae family. The peeled and dried bark of cinnamon tree branches are well known to us in the form of small, brown cinnamon sticks. Cinnamon has a strong...  read on

Citric acid is an important organic acid in fruit, human, and animal metabolic processes. It is usually made microbiologically. However, every now and then, it is also made from lemons. Citric acid consists of colourless...  read on