{"id":7342,"date":"2021-11-24T00:00:00","date_gmt":"2021-11-23T23:00:00","guid":{"rendered":"https:\/\/instrid.sk\/uncategorized\/na-trhu-mame-novy-druh-cokolady-rubinova-cokolada\/"},"modified":"2021-11-24T00:00:00","modified_gmt":"2021-11-23T23:00:00","slug":"na-trhu-mame-novy-druh-cokolady-rubinova-cokolada","status":"publish","type":"post","link":"https:\/\/instrid.sk\/en\/archiv\/na-trhu-mame-novy-druh-cokolady-rubinova-cokolada\/","title":{"rendered":"Rub\u00ednov\u00e1 \u010dokol\u00e1da &#8211; na trhu sa objavil \u0161tvrt\u00fd druh \u010dokol\u00e1dy"},"content":{"rendered":"<h3><strong>\u010cokol\u00e1dov\u00fd l\u00edder Barry Callebaut <\/strong><\/h3>\n<p>\u0160vaj\u010diarska zna\u010dka <strong>Barry Callebaut<\/strong> je vo svete \u010dokol\u00e1dy ozajstn\u00fdm pojmom. Ide toti\u017e o\u00a0popredn\u00e9ho svetov\u00e9ho v\u00fdrobcu \u010dokol\u00e1dov\u00fdch a\u00a0kakaov\u00fdch produktov. Svoje vysokokvalitn\u00e9 v\u00fdrobky dod\u00e1va spolo\u010dnostiam ako <strong>Nestl\u00e9<\/strong>, <strong>Hershey<\/strong>, <strong>Unilever<\/strong> and\u00a0<strong>Mondelez<\/strong>. Ve\u013ek\u00e9 mno\u017estvo \u0161pi\u010dkov\u00fdch re\u0161taur\u00e1ci\u00ed a profesion\u00e1lov vol\u00ed pr\u00e1ve t\u00fato \u010dokol\u00e1du kv\u00f4li jej klasickej, po desa\u0165ro\u010dia nezmenenej chuti. Spolo\u010dnos\u0165 taktie\u017e pri v\u00fdrobe \u010dokol\u00e1dy uprednost\u0148uje pra\u017eenie cel\u00fdch z\u0155n namiesto pra\u017eenia kakaov\u00fdch jadier \u2013 rovnako ako to zvykli robi\u0165 pred 100 rokmi. To v\u0161ak neznamen\u00e1, \u017ee Callebaut neopl\u00fdva dostatkom kreativity alebo nesk\u00fa\u0161a nov\u00e9 veci &#8211; pr\u00e1ve tento uzn\u00e1van\u00fd v\u00fdrobca \u010dokol\u00e1dy objavil rub\u00ednov\u00fa novinku.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Milovn\u00edci \u010dokol\u00e1dy maj\u00fa d\u00f4vod na rados\u0165 <\/strong><\/h3>\n<p>Nov\u00e1 odroda bola sk\u00faman\u00e1 viac ako 10 rokov, k\u00fdm si \u010dokol\u00e1dov\u00ed experti z Barry Callebaut v\u0161imli, \u017ee zlo\u017eky niektor\u00fdch kakaov\u00fdch b\u00f4bov dok\u00e1\u017eu vyprodukova\u0165 \u010dokol\u00e1du s\u00a0nezvy\u010dajnou farbou a\u00a0chu\u0165ou. Podobne ako hrozno pre kvalitn\u00e9 v\u00edno, aj tieto kakaov\u00e9 b\u00f4by museli by\u0165 selektovan\u00e9 a\u00a0o\u0161etrovan\u00e9 v\u00a0\u0161peci\u00e1lnych klimatick\u00fdch podmienkach. Tie poskytuje pod\u013ea Collebaut najm\u00e4 <strong>Ekv\u00e1dor<\/strong>, <strong>Braz\u00edlia<\/strong> \u010di <strong>Pobre\u017eie Slonoviny<\/strong> (Afrika).<\/p>\n<p>Hoci je presn\u00e1 met\u00f3da produkcie rub\u00ednovej \u010dokol\u00e1dy zahalen\u00e1 obchodn\u00fdm tajomstvom, niektor\u00e9 publik\u00e1cie veria, \u017ee aspo\u0148 \u010diasto\u010dne poodhalili v\u00fdrobu rub\u00ednov\u00e9ho kakaa. S\u00fa to b\u00f4by z\u00a0odrody <strong>Brazil Lavados<\/strong>, ktor\u00e1 m\u00e1 prirodzen\u00fa ru\u017eovkast\u00fa farbu a\u00a0kysl\u00fa, no jemn\u00fa chu\u0165. Zrnk\u00e1 z\u00edskavaj\u00fa intenz\u00edvnej\u0161iu farbu po o\u0161etren\u00ed kyselinou a\u00a0po ich odtu\u010dnen\u00ed (ide o\u00a0\u0161tandardn\u00fd proces v\u00a0\u010dokol\u00e1dovom priemysle) z\u00edskaj\u00fa ozajstn\u00fa ru\u017eov\u00fa farbu.<\/p>\n Kakaov\u00e9 b\u00f4by sl\u00fa\u017eiace na v\u00fdrobu rub\u00ednovej \u010dokol\u00e1dy. Zdroj:www.barry-callebaut.com\n Zdroj:https:www.barry-callebaut.com\n<h3><strong>Jemn\u00e1 a\u00a0nie pr\u00edli\u0161 sladk\u00e1 <\/strong><\/h3>\n<p>Po predstaven\u00ed bielej \u010dokol\u00e1dy v\u00a0roku 1936, ide o\u00a0prv\u00fd nov\u00fd druh za viac ako 80 rokov. Rub\u00ednov\u00e1 \u010dokol\u00e1da je dnes zn\u00e1ma svojou jedine\u010dnou chu\u0165ou. Nepripom\u00edna tmav\u00fa ani mlie\u010dnu \u010dokol\u00e1du a\u00a0len mierne sa podob\u00e1 bielej. M\u00f4\u017ee sa pochv\u00e1li\u0165 svojou pr\u00edrodnou chu\u0165ou a\u00a0istou kyslos\u0165ou. Nie je pr\u00edli\u0161 sladk\u00e1 a\u00a0m\u00e1 celkovo jemn\u00fa ar\u00f3mu. Neobsahuje \u017eiadne bobu\u013eov\u00e9 ovocie, pr\u00edchu\u0165 \u010di pridan\u00e9 farbiv\u00e1.<\/p>\n<p><strong><em>\u201eAby sa dosiahol lesk a \u0161mrnc, ktor\u00fd spotrebitelia miluj\u00fa, mus\u00ed by\u0165 \u010dokol\u00e1da temperovan\u00e1. Komponenty, ktor\u00e9 tvoria \u010dokol\u00e1du, zah\u0155\u0148aj\u00fa mno\u017estvo r\u00f4znych kry\u0161t\u00e1lov kakaov\u00e9ho masla &#8211; zn\u00e1mych ako beta kry\u0161t\u00e1ly. Tie sa pri rovnakej teplote neroztopia, nestuhn\u00fa a neleskn\u00fa (z\u00e1le\u017e\u00ed v\u0161ak od typu \u010dokol\u00e1dy a mno\u017estvo kakaov\u00e9ho masla v nej)\u201c<\/em><\/strong>, povedal <strong>\u0161\u00e9fkuch\u00e1r Dimitri Fayard <\/strong>\u2013 ocenen\u00fd spolo\u010dnos\u0165ou <strong>Barry Callebaut <\/strong>and<strong>\u00a0hlavn\u00fd \u0161\u00e9fkuch\u00e1r americk\u00fdch gurm\u00e1nskych zna\u010diek<\/strong>.<\/p>\n Zdroj:sk.pinterest.com\n<p><strong>\u00a0<\/strong><\/p>\n<h3><strong>Za ostatn\u00fdmi v\u0161ak zaost\u00e1va <\/strong><\/h3>\n<p>\u0160t\u00fadia z\u00a0roku 2019 porovn\u00e1vala rub\u00ednov\u00fa \u010dokol\u00e1du s\u00a0jej tmav\u00fdmi, mlie\u010dnymi a\u00a0bielymi n\u00e1protivkami. V\u00fdskumn\u00edci zistili, \u017ee rub\u00ednov\u00e1 \u010dokol\u00e1da vykazuje odli\u0161n\u00fd obsah fenolov ako v\u0161etky ostatn\u00e9 druhy \u010dokol\u00e1dy (fenoly s\u00fa mierne kysl\u00e9 aromatick\u00e9 zl\u00fa\u010deniny). Obsah jej fenolov sa pohybuje niekde medzi mlie\u010dnou a bielou \u010dokol\u00e1dou. Av\u0161ak ke\u010f vedci podrobili \u010dokol\u00e1du senzorick\u00e9mu sk\u00famaniu, nedopadla pr\u00e1ve najlep\u0161ie. \u010co sa t\u00fdka \u010dokol\u00e1dovej v\u00f4ne, najvy\u0161\u0161ie sk\u00f3re z\u00edskali polosladk\u00e1 a\u00a0hork\u00e1 \u010dokol\u00e1da. Rub\u00ednov\u00e1 \u010dokol\u00e1da bola hodnoten\u00e1 ako najmenej preferovan\u00e1. Sk\u00famaniu podrobili aj bielu \u010dokol\u00e1du s\u00a0jahodou (kv\u00f4li podobn\u00fdm senzorick\u00fdm vlastnostiam ako rub\u00ednov\u00e1) &#8211; a\u00a0aj t\u00e1 bola ohodnoten\u00e1 vy\u0161\u0161\u00edm sk\u00f3re. S\u00a0najlep\u0161\u00edm kone\u010dn\u00fdm hodnoten\u00edm obst\u00e1la polosladk\u00e1 \u010dokol\u00e1da.<\/p>\n<p>\u010cokol\u00e1dy posudzovalo 20 vy\u0161kolen\u00fdch pracovn\u00edkov (15 \u017eien a 5 mu\u017eov), ktor\u00ed mali predch\u00e1dzaj\u00face sk\u00fasenosti s hodnoten\u00edm cukr\u00e1rskych v\u00fdrobkov.<\/p>\n<p>&nbsp;<\/p>\n<h3><strong>Bud\u00facnos\u0165 rub\u00ednovej \u010dokol\u00e1dy<\/strong><\/h3>\n<p>Tento produkt je st\u00e1le relat\u00edvne nov\u00fd, no u\u017e stihol prenikn\u00fa\u0165 hne\u010f na nieko\u013eko trhov. Prv\u00e9 masov\u00e9 vydanie rub\u00ednovej \u010dokol\u00e1dy pri\u0161lo v\u00a0roku 2018, a\u00a0to pri uveden\u00ed novej pr\u00edchute Kit Kat v\u00a0Japonsku a\u00a0Ju\u017enej K\u00f3rei. Spolo\u010dnos\u0165 <strong>Nestl\u00e9 <\/strong>(v\u00fdrobca Kit Kat) mala exkluz\u00edvnu \u0161es\u0165mesa\u010dn\u00fa zmluvu na predaj ru\u017eovej \u010dokol\u00e1dy. Po jej vypr\u0161an\u00ed za\u010dali takisto viacer\u00e9 spolo\u010dnosti (v r\u00f4znych krajin\u00e1ch) s\u00a0predajom t\u00fdchto ru\u017eov\u00fdch v\u00fdrobkov. V\u00e4\u010d\u0161inou v\u0161ak nejde iba o \u201e\u010dist\u00fa \u010dokol\u00e1du\u201c. Napr\u00edklad <strong>Magnum <\/strong>za\u010dala s\u00a0produkciou zmrzlinov\u00fdch ty\u010diniek m\u00e1\u010dan\u00fdch v\u00a0rub\u00ednovej \u010dokol\u00e1de. <strong>Costa Coffee<\/strong> and\u00a0<strong>Starbucks<\/strong> zasa pred\u00e1vaj\u00fa n\u00e1poje na b\u00e1ze ru\u017eovej \u010dokol\u00e1dy.<\/p>\n<p>S \u010dokol\u00e1dou to myslia v\u00e1\u017ene aj regul\u00e1tori. Americk\u00fd \u00farad pre potraviny a lie\u010div\u00e1 stanovil \u0161tandard pre rub\u00ednov\u00fa \u010dokol\u00e1du \u2013 mus\u00ed obsahova\u0165 minim\u00e1lne 1,5 % beztukovej kakaovej su\u0161iny a minim\u00e1lne 20 % hmotnosti kakaov\u00e9ho tuku. Takisto nem\u00f4\u017ee obsahova\u0165 pr\u00edchute, ktor\u00e9 napodob\u0148uj\u00fa mlieko, maslo, ovocie alebo \u010fal\u0161ie farbiv\u00e1.<\/p>\n<p>\u0160tvrt\u00fd druh \u010dokol\u00e1dy zatia\u013e nepatr\u00ed k \u201ebe\u017en\u00fdm tovarom\u201c a jej relat\u00edvne n\u00edzke z\u00e1sobovanie na svetovom trhu limituje v\u00fdrobu \u010di n\u00e1sledn\u00fa distrib\u00faciu. Zd\u00e1 sa v\u0161ak, \u017ee ju u konzumentov \u010dak\u00e1 perspekt\u00edvna bud\u00facnos\u0165.<\/p>\n Zdroj: www.barry-callebaut.com\n<p>&nbsp;<\/p>\n<p>Zdroje: www.barry-callebaut.com, www.zmescience.com, www.newfoodmagazine.com <\/p>\n<p>&nbsp;<\/p>","protected":false},"excerpt":{"rendered":"<p>\u010cokol\u00e1dov\u00fd l\u00edder Barry Callebaut \u0160vaj\u010diarska zna\u010dka Barry Callebaut je vo svete \u010dokol\u00e1dy ozajstn\u00fdm pojmom. Ide toti\u017e o\u00a0popredn\u00e9ho svetov\u00e9ho v\u00fdrobcu \u010dokol\u00e1dov\u00fdch a\u00a0kakaov\u00fdch produktov. Svoje vysokokvalitn\u00e9 v\u00fdrobky<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[51],"tags":[],"class_list":["post-7342","post","type-post","status-publish","format-standard","hentry","category-archiv","two-columns"],"_links":{"self":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7342","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/comments?post=7342"}],"version-history":[{"count":0,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/posts\/7342\/revisions"}],"wp:attachment":[{"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/media?parent=7342"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/categories?post=7342"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/instrid.sk\/en\/wp-json\/wp\/v2\/tags?post=7342"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}