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Dual Quality of food products marketed in the EU Member States under the same brand or trademark but with differences in content, composition or quality

811210 — CONS-CPC-2017 Slovakia

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SK:Lindt Lindor extra dark – Extra horká čokoláda s jemnou krémovou náplňou

AT:Lindt Lindor extra dunkel – Extra dunkel Schokolade mit zerschmelzender Füllung

DE:Lindt Lindor dunkel – Edelbitter – Schokolade mit zartschmelzender Füllung

lindt-lindor-extra-dark-extra-horka-cokolada-s-jemnou-kremovou-naplnou

Sumar

  • Different
  • Similar
  • Identical

Packages

NAME AND NUTRIENTS

Country Brand name Product name Energy value (kJ/100g) Total fat (g/100g) Fat saturated (g/100g) Total Carbohydrates (g/100g) Sugar (g/100g) Proteins (g/100g) Salt (g/100g)
SK Lindt Lindor extra dark 2639 52 39 34 32 5,0 0,05
DE Lindt Lindor dark 60% cacao 2639 52 39 34 32 5,0 0,05
AT Lindt Lindor extra dark 2639 52 39 34 32 5,0 0,05
RSD % 0 0 0 0 0 0 0

QUANTITATIVE INGREDIENTS DECLARATION

Ingredient % SK DE AT RSD %
Cocoa solids min 60 60 60 0
Soft cream filling 44 44 - -

INGREDIENTS

SK DE AT
Cocoa mass Cocoa mass Cocoa mass
Sugar Sugar Sugar
Vegetable fats (coconut, palm kernel in various proportions) Vegetable fats (coconut, palm) Vegetable fats (coconut, palm kernel)
Cocoa butter Cocoa butter Cocoa butter
Milk fat Milk fat Milk fat
Whole milk powder Whole milk powder Whole milk powder
Emulsifier: soy lecithin Emulsifier: soy lecithin Emulsifier: soy lecithin
Skimmed milk powder Skimmed milk powder Skimmed milk powder
Lactose Lactose Lactose
Vanilla pods Vanilla Vanilla
Aromas Aromas Aromas
Barley malt extract Barley malt extract Barley malt extract

countries indicated on the label

SK DE AT
CS, SK, HR, SL, BG, HU, DE DE, IT

Analyses

Country/ Analysis SK DE AT
Fat 52,59 % 51,79 % 50,3 %
Fructose < 0,5 g/100g < 0,5 g/100g < 0,5 g/100g
Glucose < 0,5 g/100g < 0,5 g/100g < 0,5 g/100g
Sucrose 31,7 g/100g 31,5 g/100g 30,9 g/100g
Maltose < 0,5 g/100g < 0,5 g/100g < 0,5 g/100g
Lactose 0,79 g/100g 0,86 g/100g 0,63 g/100g
Sugars 32,49 g/100g 32,36 g/100g 31,53 g/100g
Saturated fatty acids 39,55 g/100g 38,80 g/100g 37,40 g/100g
Monounsaturated fatty acids 11,62 g/100g 11,69 g/100g 11,64 g/100g
Polyunsaturated fatty acids 1,42 g/100g 1,30 g/100g 1,26 g/100g
Butyric acid  C4:0 0,09 % w/w 0,09 % w/w 0,08 % w/w
Capronic acid  C6:0 0,27 % w/w 0,26 % w/w 0,25 % w/w
Caprylic acid  C8:0 2,60 % w/w 2,45 % w/w 2,41 % w/w
Capric acid C10:0 2,24 % w/w 2,10 % w/w 2,05 % w/w
Undecanoic acid C11:0 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Lauric acid (dodecanoicacid) C12:0 19,55 % w/w 18,10 % w/w 17,38 % w/w
Tridecanoic acid  C13:0 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Myristic acid  C14:0 8,36 % w/w 7,85 % w/w 7,27 % w/w
Myristoleic acid C14:1 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Pentadecanoic acid  C15:0 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Pentadecenoic acid C15:1 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Palmitic acid  C16:0 20,05 % w/w 20,36 % w/w 20,58 % w/w
Palmitoleic acid C16:1 0,21 % w/w 0,21 % w/w 0,20 % w/w
Heptadecanoic acid  C17:0 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Heptadecenoic acid  C17:1 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Stearic acid  C18:0 21,20 % w/w 22,81 % w/w 23,37 % w/w
Elaidic acid  C18:1(n-9) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Oleic acid  C18:1 (n-9) 21,90 % w/w 22,36 % w/w 22,94 % w/w
Linolelaidic acid  C18:2(n-6) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Linoleic acid  C18:2(n-6) 2,57 % w/w 2,37 % w/w 2,36 % w/w
Alfa-linolenic acid  C18:3(n-3) 0,13 % w/w 0,14 % w/w 0,14 % w/w
Gama-linolenic acid  C18:3(n-6) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Arachidic acid  C20:0 0,65 % w/w 0,70 % w/w 0,75 % w/w
Eicosenic acid  C20:1(n-9) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Eicosadienic acid  C20:2(n-9) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Heneicosanoic acid C21:0 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Eicosatrienoic acid (DGLA)  C20:3(n-9) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Arachidonic acid  C20:4(n-6) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Eicosatrienoic acid (ETE)  C20:3 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Behenic acid C22:0 0,11 % w/w 0,11 % w/w 0,13 % w/w
Erucic acid  C22:1 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Eicosapentaenoic acid (EPA) C20:5 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Docosapentaenoic acid (DPA) C22:2 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Tricosanoic acid  C23:0 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Lignoceric acid  C24:0 0,08 % w/w 0,08 % w/w 0,09 % w/w
Nervonic acid  C24:1 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)
Docosahexaenoic acid (DHA) C22:6 < LOQ (0,05 % w/w) < LOQ (0,05 % w/w) < LOQ (0,05 % w/w)

Sensory analysis

Triangle test (STN EN ISO 4120),  Simple descriptive test (STN EN ISO 6658)

1 AT DE
Appearance filled chocolate praline from dark chocolate in the shape of a ball with a creamy chocolate filling with fat bloom on the sufface* filled chocolate praline from dark chocolate in the shape of a ball with a creamy chocolate filling, glossy surface
Texture chocolate: firm filling: creamy firm chocolate: firm filling: creamy firm
Colour chocolate: dark brown filling: brown chocolate: dark brown filling: brown
Smell   less intense, less pronounced odor, less aromatic chocolate
Flavour less intense, sweet, bitter, chocolate sweet, bitter, chocolate

*Fat bloom can be caused by a sharp change in temperature

2 AT SK
Appearance filled chocolate praline from dark chocolate in the shape of a ball with a creamy chocolate filling with fat bloom on the sufface* filled chocolate praline from dark chocolate in the shape of a ball with a creamy chocolate filling, glossy surface
Texture chocolate: firm filling: creamy firm chocolate: firm filling: creamy firm
Colour chocolate: dark brown filling: brown chocolate: dark brown filling: brown
Smell   less intense, less pronounced odor, less aromatic chocolate
Flavour less intense, sweet, bitter, chocolate sweet, bitter, chocolate

* Fat bloom can be caused by a sharp change in temperature

3 DE SK
Appearance filled chocolate praline from dark chocolate in the shape of a ball with a creamy chocolate filling, glossy surface   filled chocolate praline from dark chocolate in the shape of a ball with a creamy chocolate filling, glossy surface  
Texture chocolate: firm filling: creamy firm chocolate: firm filling: creamy firm
Colour chocolate: dark brown filling: brown chocolate: dark brown filling: brown
Smell chocolate chocolate
Flavour sweet, bitter, chocolate sweet, bitter, chocolate


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