Chocolate whether emulsifying agents are added. Different manufacturers develop their own "signature" blends based on the above formulas, but varying proportions of the different constituents are used. The finest, plain dark chocolate couvertures contain at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%. High-quality white chocolate couvertures contain only about 35% cocoa butter. Producers of high-quality, small-batch chocolate argue that mass production produces bad-quality chocolate. Some mass-produced chocolate contains much less cocoa (as low as 7% in many cases), and fats other than cocoa butter. Vegetable oils and artificial vanilla flavor are often used
Salt-rising bread Salt-rising bread Salt-rising (or salt-risen) bread is a dense white bread that was widely made by early settlers in the Appalachian Mountains, leavened by naturally occurring "Clostridium perfringens" and other bacteria rather than by yeast. Salt-rising bread is made from wheat flour; a starter consisting of either water or milk and corn, potatoes, or wheat; and minor ingredients such as salt and sugar. Salt in the name is a misnomer; the bread is not leavened by salt nor does it taste salty. One explanation for the name of the bread is that the starter was kept warm in a bed