Chocolate - RENO - Hefe van Haag · Lilly contains pieces of method fruit LILLY NEUTRAL dosage...
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Transcript of Chocolate - RENO - Hefe van Haag · Lilly contains pieces of method fruit LILLY NEUTRAL dosage...
Chocolate - RENO (with natural vanilla extract)
RENO DARKGuayaquil Intense
min. cocoa64% fluidity
- +
T°melting
45-50°C
T°tempering
30-32°C
packaging
5 kg drops
% fat
cocoa butter41-43%
RENO DARK
min. cocoa
Venezuela Supreme
58% T°melting
45-50°C
T°tempering
30-32°Ccurls
fluidity- +
packaging10 (2x5) kg
drops12 (6x2) kg
blocks
% fat
cocoa butter36-38%
moldingmousseganachepralines
special for: furtherapplications:
bars
further applications:
pralinesbars coating
coating
special for:
ganache moussemolding
RENO MILK
Java Superior
min. cocoa34%
T°melting
45°C
T°tempering
28-30°C
packaging
5 kg drops10 (2x5) kg drops
fluidity- +
% total fat
37-39%pralinesbars coating
special for:
ganache moussemolding
further applications:
Sulawesi Imperial
min. cocoa31,5%
RENO WHITE
pralines coating
T°melting
45°C
T°tempering
28-30°C
packaging
5 kg drops10 (2x5) kg drops
special for:
fluidity- +
ganache moussemolding
further applications:
bars
% total fat
38-40%
Chocolate for industrial use
DARK CHOCOLATE
min. cocoa57% fluidity
- +
T°melting
45-50°C
T°tempering
30-32°C
packaging
10 (2x5) kgdrops
moldingmousseganachepralines coating
special for: furtherapplications:
bars
% fatcocoa butter
36-38%
ice-creamdecorations
further applications:PEPITE
% cocoa47% min.47% min.47% min.
43,2% min.
size600 pcs/100 g
1100 pcs/100 g1800 pcs/100 g1100 pcs/100 g
packaging10 kg cartons (2x5 kg)
5 kg and 10 kg cartons (2x5 kg)10 kg cartons (2x5 kg)10 kg cartons (2x5 kg)
darkchocolate
type60011001800
“E” 1100
special for:
cakesshortpastry
leavenedproducts
Bake-stable chocolate
Compound chocolate
NOBEL BITTER - without hydrogenated fats
T° of usetype and taste
darkcocoa
coating 40-45°Cmolding 35-38°C
packaging
10 (2x5) kgdrops
special for: further applications:
moldingcoating decorations
special for:
coating decorations
NOBEL WHITE - without hydrogenated fats
T° of usetype and tastewhite coating 40-45°C
molding 35-38°C
packaging
10 (2x5) kgdrops
powdered milkcontent
special for: further applications:
molding
further applications:
molding
coating decorations
NOBEL MILK - without hydrogenated fats
type and tastemilk
T° of usecoating 40-45°Cmolding 35-38°C
packaging
10 (2x5) kgdrops
powdered milkcontent
Oil based/water based creams for flavouringIRCA CAO (without sugar)
% cocoa50%
hazelnutsNO
packaging5 kg
ideal for flavouring:
custard cream
buttercream
ice-creamoil
baseddosage/1.000 g
100-150 g
Oil based creams for bakingNOUGATY GIANDUIA
usebeforebaking
ideal for:
croissants andpain au chocolat
packaging5 kg
consistencycocoahazelnuts
CHOCOBAKE CHOCOLATideal for:use
beforebaking
croissants andpain au chocolat
hazelnutsNO
packaging5 kg
24 kg
% powderedchocolate
35%
consistency
“Seduction Line”
Oil based creams for ice-cream/pastry
PRALIN DELICRISP CLASSIC
useafter baking
consistency packaging5 kg
pralinefilling
cakes, moussefilling and forspoon desserts
ice-creamswirls
other applications:
cakes, moussefilling and forspoon desserts
other applications:
crêpesfilling
useafter baking
NOCCIOLATA ICE CROCK with pieces of butter crepês
consistency packaging5 kg
cakefilling
ice creamand ice-creamswirls
ideal for:
ideal for:
creamice-cream
% gianduja-hazelnut chocolate
43%custard
buttercream
PASTA GIANDUIA
packaging5 kg
ideal for flavouring:
oilbased
dosage/1.000 g80-100 g
pralinefilling
Oil based creams for coating and fillingPASTA BITTER
usebefore and
after bakingpackaging
5 kg
consistencycakes andprofiterolescoating
cakes andcroissantsfilling
before bakingof tarts, flakypastry andshortbread
ideal for: other applications:custard, buttercreams or creamsflavouring
ideal coatingtemperature
35-40°C
% chocolate
33%containshazelnuts
andalmonds
Sugar pastes
PASTA DAMA TOP
% almonds
0%
whitecolour
consistency tastewhite
chocolate
packaging
5 kg
may be colouredwith food colourings
hydrosoluble
ideal forcreating flowers,
decorations, monumentalcake coverings
creating tableaux,molding withsilicone molds
other applications
Jellies
HO
T P
RE
PAR
AT
ION
COLD PREPARATION
MIRAGEL SPRAY
dilution0%
min. heatingtemperature
90°C
packagingtank12 kg
gelification
packaging14 kg
gelification
ROYAL JELLY
dilution70-100%
min. heatingtemperature
70°Cideal at 90°C
tasteneutral
tasteneutral,
strawberryand apricot
tasteneutral
resistance tofreezing
optimal
consistency
creamy
BLITZ ICE TOP
packaging
6 kg
Custard mixes - cold preparation
dosage/1.000 gwith waterwith milk
300/350 g 350/400 g
IMPERIALE
powdered milk powder colour
white
ingredientsto be added
water or milk
cream colour
light yellow
resistance tofreezing
resistance tobaking
EMILY CREAM
containswhey
packaging
10 kg
dosage/1.000 gwith waterwith milk
350/400 g 400/450 g
powder colour
white
cream colour
yellow
ingredientsto be added
water or milk
resistance tofreezing
resistance tobaking
packaging
10 kg- by hand- in planet. mixer
preparationwith whisk
- in planet. mixer
preparationwith whisk
mix mix
mix mix
Lilly
containspieces of
fruitmethod
LILLYNEUTRAL
dosage packagingideal for
NOdirect
orindirect
6 kgcartons
(6 x 1 kg)
bavaroise, moussesemifreddi andspoon desserts
cream 1.000 gwater 200 gmix 200 g
YESdirect
orindirect
6 kgcartons
(6 x 1 kg)
bavaroise, moussesemifreddi andspoon desserts
cream 1.000 gwater 300 gmix 200 g
LILLY STRAWBERRY
REVOLUTION CREAM - anti-crystallization and anti-freeze
ideal for“cream”flavouredice-cream
packaging tanks 6 kg
consistency
syrup
dosage
REVOLUTION FRUIT - anti-crystallization and anti-freeze
packagingpails 6 kg
consistency
thick syrup“fruit”flavouredice-cream
ideal for
every 50 g of sugar in the recipe should besubstituted with 70 g of product up to a
max. 30%
dosageevery 100 g of sugar in the recipe should besubstituted with 120 g of product up to a
max. 30%
Zuccheri
Bread mixes
VITASANBREADLGI
whole wheat flour, sunflower seeds, linseeds,pumpkin seeds, soy germ, oat flakes, rye flours,
barley malt flour, naturally fermenteddried sourdough
yes 10 kgdark brownmulticereal and multiseed
whole breadwith low glicaemic index