Brochure 2020 - Cloverhill Foods
Transcript of Brochure 2020 - Cloverhill Foods
NON EDIBLE DECORATIONS
EDIBLE DECORATIONS
DECH034Halloween Character Rings
46 x 25mm, 144 Pack
DECH029Witch Ring
42 x 40mm, 144 Pack
DECH008Spider Rings
55 x 53mm, 144 Pack
DECH001Brack Rings
17mm inner diameter, 100 Pack
DECH016Halloween Dark Chocolate Ghost
46 x 47.3mm, 54 Pack
DECH017Halloween Dark Chocolate Pumpkin
44 x 46mm, 54 Pack
DECH024Halloween Dark Chocolate Skeleton
46 x 36.6mm, 72 Pack
DECH025Halloween Dark Chocolate Ghost
37 x 24mm, 135 Pack
DECH026Halloween White Chocolate 3D
Pumkin Balls27mm, 40 Pack
DECH020Halloween Sugar Piping
25mm, 250 Pack
DECH021Halloween Button Pipings
25mm, 240 Pack
DECH035Monster & Witch Faces
25mm, 200 Pack
DECH037Galaxy Sugar Sprinkle Mix
100g (Mix of Pearls, Dragees,Confetti and Vermicelli)
DECH038Sugar Eyes 10mm
480 Pack
CHOC149Assorted Dark Chocolate Fans
725g (550)
TOFI347Gold Glimmer Sugar Sprinkles
1Kg
CHOC134Cacao Chips 7 - Chocolate Drops
(16%) 12Kg
CHOC023Dark Chocolate Curls
2Kg
CHOC042Vermicelli Dark Chocolate
5Kg
CHOC129Chocolate Baton 8Kg
8cm Long
NEW NEW
Clover Hill Food Ingredients LTD. Mountleader Industrial Estate, Millstreet, Co. Cork.Tel: 029 -21844 • Fax: 029 - 21845 • Email: [email protected] • Web: www.cloverhill.ie
HALLOWEENBrochure 2020
and Recipes
For TheAttention Of:
BAKERYCHARGEHAND
TOFI149Nocciola Vela Hazelnut Praline Filling
6Kg
TOFI173Apollo Vanilla Custard
6Kg
TOFI140 Clover Hill Caramel Filling 18Kg
TOFI258 Clover Hill Caramel Filling 6Kg
TOFI238Crema Vela Bianca
6Kg
TOFI151Decorar Blanco (White) Chocolate Coating
6Kg
TOFI150Decorar Cocoa (Milk) Chocolate Coating
6Kg
DECH011Skull & Crossbones Queen Cases
45 x 25mm54 Pack
DECH012Ghost Muffin Cases
50 x 38mm54 Pack
TOFI130Dulce de Leche Pail
6Kg
TOFI259Don Rafe Coconut Soft Coating
3.5Kg
TOFI260Pistachio Soft Coating
3.5Kg
TOFI261Peanut Glaze
3.5Kg
TOFI262Hazelnut Crispy Spread
3.5Kg
TOFI350Crispy Biscuit Spread
3.5Kg
PAPER CASES
COATINGS, SPREADS & FILLINGS
SPECIALOFFER SPECIAL
OFFER
NEW
TOFI148Sacher Supreme Dark Chocolate Coating
6Kg
TOFI345Sacher White Chocolate Coating
6Kg
TOFI343Sacher Caramel
6Kg
TOFI349Green Apple Filling
6Kg
TOFI205Clover Hill Vanilla Frosting
11Kg
DECS017Gingerbread Men 163 x 77mm
(105)
TOFI153Crispy Orange Chocolate Balls
2.5Kg(small)
TOFI137Mini Orange Jelly Slices
2Kg
DECS078White Chocolate Carrots
23 x 12mm(160)
JAFR042Moorea Orange Flavour Fruit
Filling6Kg
OTHER HALLOWEEN LINES
COLOURS / FLAVOURS / PASTES
COATINGS, SPREADS & FILLINGS
FOCO032 Orange Compound 0.5Kg
FOCO020 Clover Hill Green Colour 0.5Kg
FOCO063 Clover Hill Chocolate Flavour Compound 1Kg
FOCO079 Orange Flavour Paste 1Kg
FOCO042 Clover Hill Red Colour 0.5Kg
NEW
NEW NEW
SPECIALOFFER
Ingredients:CAMX113 CH Crème Cake Mix 3KgREFR014 Pasteurised Liquid Egg 1KgGROI025 Clover Hill Vegetable Oil 900gN/A Water 700gFRFR004 Kitchen Cut Apple 1.28KgTOFI130 Dulce de Leche Pail 800gCACA018 Clover Hill Crumble Mix 500gTOFI119 Caramel Fudge Pieces 220gDECH016 Halloween Dark Choc Ghost 16 units
Makes 16 Toffee Apple Loaf Cakes
Method:1. Add the crème cake mix into a bowl with a beater attachment. Add
in the egg on slow speed, scrape down and mix for 3 minutes onmedium speed.
2. Add in the oil and water on slow speed for 1 minute, scrape down.Mix for a further 3 minutes until batter is aerated and smooth. Add800g apple into the batter and mix gently for 30 seconds.
3. Transfer Dulce de Leche to a piping bag (no nozzle). 4. Mix the crumble and toffee pieces together to make a caramel
crumble.5. Deposit batter into lined 1lb tins, scale each cake to 430g. Dot 30g
of the remaining apple across the top and pipe 50g of Dulce deLeche in evenly spaced dots across the top of each cake.
6. Scatter 45g of the caramel crumble over the surface. Bake at180°C-185°C for 40 mins, until golden brown and caramelised ontop.
(note temperature of 170°C-175°C for fan ovens).
Ingredients:DECS017 Gingerbread Men 163 x 77mmTOFI150 Decorar Cocoa (Milk) Choc CoatingTOFI151 Decorar Blanco (White) Choc CoatingTOFI117 Mini Choc BeansTOFI153 Crispy Orange Chocolate Balls
Method:1. As per the suggested images above, the gingerbread men can be
dipped in melted Decorar Cocoa (Milk) Choc Coating.2. The Decorar Blanco (White) Chocolate Coating can be melted and
placed into a piping bag. Fine lines of Decorar Blanco can be pipedin a criss-cross pattern from side to side like a mummy or piped inthe outline of a skeleton. Crispy Orange Chocolate Balls or MiniChoc Beans can be used for eyes or buttons.
3. Alternatively, the melted Decorar Cocoa (Milk) or Decorar Blanco(White) Choc Coating can be melted and piped as the Draculasuggestion in the image above.
Ingredients:CAMX066 Brownie Mix 3KgN/A Water 825gGROI025 Clover Hill Vegetable Oil. 1.125KgREFR014 Pasteurised Liquid Egg. 525gFOCO079 Orange Flavour Paste 165gTOFI150 Decorar Cocoa (Milk) Choc Coating 1.2KgTOFI151 Decorar Blanco (White) Choc Coating 400g TOFI153 Crispy Orange Chocolate Balls 225g
Makes 16 Toffee Apple Loaf Cakes
Method:1. Weigh the Brownie Mix as directed. Add the oil, water and liquid
egg. Mix for 1 minute on slow speed.2. Scrape down the sides and bottom of the bowl and mix for 4
minutes on medium speed until mixture is smooth and glossy.3. Weigh the directed amount of orange flavour paste into the brownie
mix and stir until well combined.4. Line a large baking tray (45cm x 80cm approx) with silicone paper,
using a stepped palette knife, spread the batter evenly across thetray and bake at 190°C for 20 minutes until just baked. Allow to coolbefore decorating.
5. Melt the Decora Cocoa gently in the microwave. Using a spatulaspread evenly over the surface of the brownie sheet.
6. Using a fork apply the melted Decora Blanco randomly to the topbefore the Decora Cocoa has set. Immediately sprinkle with CrispyOrange Chocolate Balls before it sets.
7. Once set, using a portioning wheel mark into 45 even portions (5across the short side x 9 down the long side).
Kanturk Printers Ltd. 029 50103
Ingredients:CAMX064 Berliner Mix 1KgN/A Water 380gGROI025 Clover Hill Vegetable Oil 70gREFR004 Craftbake Yeast 60gTOFI349 Green Apple Filling 750gTOFI345 Sacher White Choc Coating 875gDECH033 Sugar Eyes 50 units
Makes 25 portions
Method:1. Mix Berliner, water, yeast & oil in a spiral mixer for 4-6 minutes at
slow speed and then 7-10 minutes at high speed. Rest for 10minutes.
2. Scale the doughnuts to 60g and place in a proofer for 40 mins. Thenallow to ferment for 1 hour at room temperature.
3. Fry in oil at 155°C for approx 2.5 mins on each side. Allow to cool.Then fill each doughnut with 30g of Green Apple Filling.
4. Place doughnuts on a drip tray. Melt the Sacher White in themicrowave & dip the surface of each doughnut into the SacherWhite. Leave to sit for 5-10 mins to dry. Place the Sacher White intoa piping bag and pipe fine lines in a criss-cross pattern from side toside.
5. Place 2 Sugar Eyes on each doughnut.
TOFFEE APPLE LOAF CAKE APPLE SLICE DOUGHNUTS
GINGERBREAD TERRORS
CHOCO ORANGE CRUNCH BROWNIE
HALLOWEEN RECIPES