Product List 2015 - Midwest Importsmidwestimports.com/midwestimports/wp-content/uploads/... ·...

Product List 2015

Grand Cru begins with

the selection of cacao beans ...

Grand Cru Couvertures

6 7

Art.No. Units Shelf life Cacao fat %

Milk fat %

Sugars % Viscosity drops

Specification(milk and cream powder exclusively of Swiss origin)

Cru Sauvage CouverturesCS93E Bolivia 68%-60h, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 42 31 Cacao kernel (Bolivia), sugar, cacao butter. Cacao Min. 68%

CS95E Bolivia 38%-48h, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 34 4.8 47 Sugar, cacao butter, cacao kernel (Bolivia), skimmed milk powder, whole milk powder, cream powder, vanilla Madagascar. Cacao Min. 38%

Cru Hacienda CouverturesCR74E Elvesia Rep. Dom. 74%-72h, Couverture Dark Rondo, 1) Organic, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 46 25 Cacao kernel from cacao beans organic (Dominican Republic), cane sugar organic (South America), cacao butter from cacao beans organic (Dominican Republic). Cacao Min. 74%

CR49E Elvesia Rep. Dom. 42%-30h, Couverture Milk Rondo, 1) Organic, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 34 4.6 46 Cane sugar organic (South America), cacao butter from cacao beans organic (Dominican Republic), cacao kernel from cacao beans organic (Dominican Republic), whole milk powder organic (Switzerland), emulsifier (E322: sun flower lecithin). Cacao Min. 42%

Grand Cru CouverturesCS87E Arriba 72%-72h, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 45 27 Cacao kernel (Ecuador), sugar, cacao butter, vanilla Madagascar. Cacao Min. 72%

CR12E Centenario Concha 70%-48h, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 44 29 Cacao kernel (Bolivia, Venezuela, Ecuador), cane sugar, cacao butter, emulsifier (E322: sun flower lecithin). Cacao Min. 70%

CR13E Centenario Crudo 70%, Couverture Dark Bar Rustical, 2) HCS ct 3!6 kg (13.2 lbs) [9 bags 2 kg (4.3 lbs)] 24 mth 43 28 Cacao kernel (Bolivia, Venezuela, Ecuador), cane sugar, cacao butter. Cacao Min. 70%

CO27E Costa Rica 70%-72h, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 43 29 Cacao kernel (Costa Rica), cane sugar, cacao butter. Cacao Min. 70%

CO28E Costa Rica 40%-36h, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 36 3.8 46 Cane sugar, cacao butter, whole milk powder, cacao kernel (Costa Rica), skimmed milk powder. Cacao Min. 40%

CR44E Grenada 65%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 43 34 Cacao kernel (Grenada), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 65%

CR29E Grenada 38%, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 34 4.8 47 Sugar, cacao butter, cacao kernel (Grenada), skimmed milk powder, whole milk powder, cream powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 38%

CS88E Madagascar 64%-72h, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 44 35 Cacao kernel (Madagascar), sugar, cacao butter, vanilla Madagascar. Cacao Min. 64%

CR88E Maracaibo Intenso, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 39 33 Cacao kernel (Venezuela), sugar, cacao butter. Cacao Min. 66%

CO88E Maracaibo 88%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 52 11 Cacao kernel (Venezuela), sugar, cacao butter. Cacao Min. 88%

CS59E Maracaibo Clasificado 65%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 42 34 Cacao kernel (Venezuela), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 65%

CL59E Maracaibo Clasificado 65%, Couverture Dark Bar 500g, 2) HCS ct 2!10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 24 mth 42 34 Cacao kernel (Venezuela), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 65%

CS29E Maracaibo Clasificado 65%, Couverture Dark Grated, 2) HCS pail 5 kg (11 lbs) 24 mth 42 34 Cacao kernel (Venezuela), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 65%

CS58E Maracaibo Créole 49%, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 36 7.0 39 Sugar, cacao kernel (Venezuela), cacao butter, cream powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 49%

CS36E Maracaibo Criolait 38%, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 34 4.8 47 Sugar, cacao butter, cacao kernel (Venezuela), skimmed milk powder, whole milk powder, cream powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 38%

CL92E Maracaibo Criolait 38%, Couverture Milk Bar 500g, 2) HCS ct 2!10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 18 mth 34 4.8 47 Sugar, cacao butter, cacao kernel (Venezuela), skimmed milk powder, whole milk powder, cream powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 38%

CS34E Maracaibo Crème 33%, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 31 5.6 50 Sugar, cacao butter, whole milk powder, skimmed milk powder, partially skimmed milk powder, cacao kernel (Venezuela), emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 33%

CR60E Rio Huimbi 62%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 41 37 Cacao kernel (Ecuador), sugar, cacao butter. Cacao Min. 62%

CR40E Rio Huimbi 42%, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 36 4.1 46 Sugar, cacao butter, cacao kernel (Ecuador), skimmed milk powder, whole milk powder, cream powder. Cacao Min. 42%

All information subject to change without notification1) Organic Program certification: bio.inspecta AG 2) Halal Certification Services, Switzerland

Couverture or chocolate for baking or making ganaches Standard fluid couverture for mechanised/manual moulding and coating High fluid couverture for mechanised/manual moulding and coating

Couvertures & Chocolates

8 9

Art.No. Units Shelf life Cacao fat %

Milk fat %

Sugars % Viscosity drops


Dark Couvertures, ChocolatesCR26E Accra Intenso, Couverture Dark Rondo, 2) HCS ct 1!20 kg (44 lbs) [10 bags 2 kg (4.3 lbs)] 24 mth 40 35 Cacao kernel (Ghana), sugar, cacao butter, emulsifier (E322: soya lecithin). Cacao Min. 64%

CS73E Accra 62%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 39 37 Cacao kernel (Ghana), sugar, cacao butter, low-fat cacao powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 62%

CS66E Chocolini 44%, Chocolate Dark Rondo 0.18g Bake proof, 2) HCS ct 2!8 kg (17.6 lbs) [8 bags 2 kg (4.3 lbs)] 24 mth 29 55 Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: soya lecithin). Cacao Min. 44%

CS61E Felcor extra-bitter 73%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 44 26 Cacao kernel (Ecuador, Colombia, Ghana), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 73%

CL86E Felcor 52%, Couverture Dark Bar, 2) HCS ct 2!10 kg (22 lbs) [8 bags 2!1.25 kg (2.7 lbs)] 24 mth 37 47 Sugar, cacao kernel (Ecuador, Colombia, Ghana), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 52%

CS86E Felcor 52%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 37 47 Sugar, cacao kernel (Ecuador, Colombia, Ghana), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 52%

CS60E Felcor 52%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 36 47 Sugar, cacao kernel (Ecuador, Colombia, Ghana), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 52%

CS70E Gastro 58%, Couverture Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 38 41 Cacao kernel (Ghana), sugar, cacao butter, dextrose, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 58%

CP20E Lord 49%, Couverture Dark Bar, 2) HCS ct 2!10 kg (22 lbs) [10 bags 2 kg (4.3 lbs)] 24 mth 35 50 Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 49%

CS65E Lucerne 44%, Chocolate Dark Rondo Bake proof, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 29 55 Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: soya lecithin). Cacao Min. 44%

CR19E Sao Palme 60%, Couverture Dark Rondo, 2) HCS ct 1!20 kg (44 lbs) [10 bags 2 kg (4.3 lbs)] 24 mth 39 39 Cacao kernel (Ghana), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 60%

CL72E Supremo 62%, Couverture Dark Bar 500g, Sugar Free, 2) HCS ct 2!10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 24 mth 41 0 Cacao kernel (Ghana), sweetener (E965: maltitol), cacao butter, emulsifier (E322: sun flower lecithin), vanilla Madagascar. Cacao Min. 62%

Milk CouverturesCS49E Accra Lait 42%, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 32 3.5 49 Sugar, cacao kernel (Ghana), cacao butter, partially skimmed milk powder, emulsifier (E322: soya lecithin), butterfat, vanilla Madagascar. Cacao Min. 42%

CL85E Ambra 38%, Couverture Milk Bar, 2) HCS ct 2!10 kg (22 lbs) [8 bags 2!1.25 kg (2.7 lbs)] 18 mth 33 4.5 50 Sugar, partially skimmed milk powder, cacao butter, cacao kernel (Ecuador, Ghana), emulsifier (E322: soya lecithin), malt extract powder, vanilla Madagascar. Cacao Min. 38%

CS85E Ambra 38%, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 33 4.5 50 Sugar, partially skimmed milk powder, cacao butter, cacao kernel (Ecuador, Ghana), emulsifier (E322: soya lecithin), malt extract powder, vanilla Madagascar. Cacao Min. 38%

CO38E Caramelito 36%, Couverture Milk Caramel Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 33 6.4 36 Sugar, cacao butter, cacao kernel (Ghana), whey powder, butterfat, maltodextrin, whole milk powder (EU), skimmed milk powder (EU), emulsifier (E322: soya lecithin), flavour, vanilla Madagascar. Cacao Min. 36%

CL71E Lacta 38%, Couverture Milk Bar 500g, No Added Sugar, 2) HCS ct 2!10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 18 mth 32 6.4 8 Sweetener (E965: maltitol), lactose free whole milk powder (EU), cacao butter, cacao kernel, emulsifier (E322.: sun flower lecithin), vanilla Madagascar. Cacao Min. 38%

CS77E Matterhorn 35%, Couverture Milk Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 31 3.5 55 Sugar, cacao butter, whole milk powder, cacao kernel (Ghana), skimmed milk powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 35%

CR18E Sao Palme 36%, Couverture Milk Rondo, 2) HCS ct 1!20 kg (44 lbs) [10 bags 2 kg (4.3 lbs)] 18 mth 31 4.1 53 Sugar, cacao butter, cacao kernel (Ghana), partially skimmed milk powder, whole milk powder, emulsifier (E322: soya lecithin), vanilla Madagascar, Cacao Min. 36%

White CouverturesCL79E Alba 36%, Couverture White Bar, No Added Sugar, 2) HCS ct 2!10 kg (22 lbs) [8 bags 2!1.25 kg (2.7 lbs)] 18 mth 36 4.7 11 Sweetener (E965: maltitol), cacao butter, whole milk powder, skimmed milk powder, vanilla extract, emulsifier (E322: soya lecithin). Cacao Min. 36%

FE36E Edelweiss 36%, Couverture White Bar, 2) HCS ct 2!10 kg (22 lbs) [8 bags 2!1.25 kg (2.7 lbs)] 18 mth 36 4.8 49 Sugar, cacao butter, whole milk powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla extract Madagascar. Cacao Min. 36%

CS84E Edelweiss 36%, Couverture White Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 36 4.8 49 Sugar, cacao butter, whole milk powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla extract Madagascar. Cacao Min. 36%

CS78E Mont-Blanc 31%, Couverture White Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 31 3.6 58 Sugar, cacao butter, whole milk powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla extract Madagascar. Cacao Min. 31%

CR17E Sao Palme 30%, Couverture White Rondo, 2) HCS ct 1!20 kg (44 lbs) [10 bags 2 kg (4.3 lbs)] 18 mth 31 4.2 58 Sugar, cacao butter, partially skimmed milk powder, whole milk powder, emulsifier (E322: soya lecithin), vanilla extract Madagascar. Cacao Min. 30%


Couverture or chocolate for baking or making ganaches Standard fluid couverture for mechanised/manual moulding and coating High fluid couverture for mechanised/manual moulding and coating

Coatings, Glazes, Cacao Products

10 11


Art.No. Units Shelf life Mechanised coatings

Mechanised coatings

Manual moulding

Direct method

Micro-wave method


CoatingsCP50E Ultra Milk, Coating Milk Bar, 2) HCS ct 2!10 kg (22 lbs) [10 blisters 2 kg (4.3 lbs)] 18 mth Sugar, skimmed milk powder, partially hydrogenated vegetable oils (palm kernel, sunflower, coconut, palm), hardened coconut fat, hardened palm kernel oil,

low-fat cacao powder, emulsifier (E322: soya lecithin), vanilla Madagascar

CP51E Ultra Dark, Coating Dark Bar, 2) HCS ct 2!10 kg (22 lbs) [10 blisters 2 kg (4.3 lbs)] 18 mth Sugar, partially hydrogenated vegetable oils (palm kernel, sunflower, coconut, palm), low-fat cacao powder, hardened coconut fat, hardened palm kernel oil, dextrose, emulsifier (E322: soya lecithin), vanilla Madagascar

CP52E Ultra Dark M, Coating Dark Bar, 2) HCS ct 2!10 kg (22 lbs) [10 blisters 2 kg (4.3 lbs)] 18 mth Sugar, hardened palm kernel oil, low-fat cacao powder, dextrose, emulsifier (E322: soya lecithin), vanilla Madagascar

FE53E Ultra White M, Coating White Bar, 2) HCS ct 2!10 kg (22 lbs) [10 blisters 2 kg (4.3 lbs)] 18 mth Sugar, hardened coconut fat, hardened palm kernel oil, skimmed milk powder, dextrose, whole milk powder, emulsifier (E322: soya lecithin), vanilla extract Madagascar

CS91E Ultra Dark M, Coating Dark Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth Sugar, hardened palm kernel oil, low-fat cacao powder, dextrose, emulsifier (E322: soya lecithin), vanilla Madagascar

CS97E Ultra White M, Coating White Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth Sugar, hardened coconut fat, hardened palm kernel oil, skimmed milk powder, dextrose, whole milk powder, emulsifier (E322: soya lecithin), vanilla extract Madagascar

Cacao ProductsCS05E Cacaomass 100% Ghana, Cacao mass Rondo, 2) HCS ct 2!6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 24 mth 28–45 82–113 To flavour creams, glazes, mixtures and doughs Cacao kernel 100% (Ghana). Cacao Min. 99%

CA23E Cacao Nibs Ghana 3-4mm, Cacaonibs Roasted, 2) HCS ct 2!6 kg (13.2 lbs) [12 bags 1 kg (2.2 lbs)] 24 mth For decoration of cakes and pastries. Sprinkle on ice cream and desserts. Ingredient in pralines, fillings, giandujas, etc.

Cacao beans in pieces (Ghana). Cacao Min. 100%

CA19E Cacao Nibs Qroqant Ghana 2-3mm, Cacaonibs Roasted Caramelized, 2) HCS ct 2!6 kg (13.2 lbs) [12 bags 1 kg (2.2 lbs)] 24 mth Cacao beans in pieces (Ghana), sugar, wheat glucose syrup, water

CS11E Cacaobutter 100% G, Cacao butter Grated, 2) HCS ct 4!2.5 kg (5.5 lbs) 18 mth 28–45 82–113 To adjust viscosity of couvertures or chocolates. To stabilise creams

Cacao butter 100%. Cacao Min. 100%

HA01E Cacaopowder 22-24%, Cacao powder, 2) HCS ct 6!1 kg (2.2 lbs) 36 mth For chocolate sponges, doughs, ice cream, fondant, dusting

Cacao powder, vanilla

Art.No. Units Shelf life Ready to use

Warm up to ... °C

Warm up to ... °F

Sprinkling of indi.items

For decoration

Useable as a flavour

Deep-freezable

Main usage Specification(milk and cream powder exclusively of Swiss origin)

Glazes

TM99E Choco Brillant Dark, Coating Dark, 2) HCS pail 6 kg (13.2 lbs) 18 mth 35-40 95-104To cover pastries, cakes, entremets and desserts (can be diluted using max. 5% water or sugar syrup)

Wheat glucose syrup, sugar, water, palm kernel oil, low-fat cacao powder, palm oil, gelatine, maize glucose syrup, sunflower oil, acidifier (E330: citric acid), preservative (E200: sorbic acid, E202: potassium sorbate), emulsifier (E322: soya lecithin), edible salt, vanilla Madagascar

TM98E Choco Brillant White, Coating White, 2) HCS pail 6 kg (13.2 lbs) 18 mth 35-40 95-104

Wheat glucose syrup, sugar, water, palm kernel oil, maize glucose syrup, skimmed milk powder, palm oil, colour (E171: titanium dioxide), dextrose, whole milk powder, gelatine, sunflower oil, vanilla extract Madagascar, acidifier (E330: citric acid), preservative (E200: sorbic acid, E202: potassium sorbate), emulsifier (E322: soya lecithin), edible salt

Giandujas, Fillings to Bake, Chocolate Spreads

12 13



Warm up to ... °C

Warm up to ... °F

Ability to whip

Rollable/firm

Ability to pipe

Useable as a coating


Deep-freezable

One shot Main usage Specification(milk and cream powder exclusively of Swiss origin)

GiandujasDC86E Maracaibo Gianduja, Gianduja Dark Macadamia nuts,

2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90

Suitable for mechanised moulding

Pralines, specialities, confectioneries, pastries, flavouring ice cream

Sugar, macadamia nuts 33%, cacao kernel (Venezuela), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar

CP82E Gianduja D, Gianduja Dark Hazelnuts Bar, 2) HCS box 3!6 kg (13.2 lbs)[3 plates of 2 kg each, 20!30!3 cm (8!12!1.2 inch)]

18 mth 28–32 82–90 Sugar, hazelnuts, cacao kernel (Ghana), cacao butter, whey powder, dextrose, emulsifier (E322: soya lecithin), vanilla Madagascar

CP84E Gianduja M, Gianduja Milk Almonds Bar, 2) HCS 18 mth 28–32 82–90 Sugar, almonds, cacao butter, whole milk powder, cacao kernel (Ghana), whey po-wder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla Madagascar

FE56E Gianduja W, Gianduja White Almonds Extra fine Bar, 2) HCS 18 mth 28–32 82–90 Sugar, almonds, cacao butter, whole milk powder, whey powder, skimmed milk

powder, emulsifier (E322: soya lecithin), vanilla extract Madagascar

FE93E Cocos Gianduja, Gianduja White Shredded Coconuts, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, grated coconut 35%, cacao butter, palm kernel oil, skimmed milk powder, who-

le milk powder, palm oil, emulsifier (E322: soya lecithin), vanilla extract Madagascar

Praline Pastes, Gianduja BasesDC46E Praline Paste 1:1, Praline Paste Hazelnuts, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90

Suitable for mechanised moulding

For sponges, pralines, giandujas, doughs, cookies, mousses, sorbets, sauces, cakes, marzipan, ice cream, etc.

Hazelnuts 50%, sugar

DC44E Rustica Noble Piemontese 60%, Base Gianduja Hazelnuts Rustic, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Hazelnuts 60%, sugar

DC54E Rustica Noble Valencia 60%, Base Gianduja Almonds Rustic, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Almonds 60%, sugar

DC74E Fina Noble Piemontese 60%, Base Gianduja Hazelnuts, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Hazelnuts 60%, sugar

DC78E Fina Noble Valencia 60%, Base Gianduja Almonds, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Almonds 60%, sugar

Art.No. Units Shelf life Warm up to ...°C

Warm up to ...°F

Usable asa flavour

Deep-freezable

One shot Main usage Specification

Fillings & aroma pastes

ready to use ...

Fillings

16 17



Warm up to ... °C

Warm up to ... °F

Ability to whip

Ability to pipe


Useable as aflavour

Deep-freezable

One shot Main usage


Fillings – nut basedDC56E Almonosa F, Praline Cream Almonds Firm, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90

Suitable for me-chanised moulding

For pralines, pastries, cakes and desserts

Sugar, almonds 38%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E322: soya lecithin), vanilla Madagascar

DK07E Almonosa F, Praline Cream Almonds Firm, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, almonds 38%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E322: soya lecithin), vanilla Madagascar

DC50E Macanosa, Praline Cream Macadamia Soft, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Sugar, macadamia nuts 37%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E322: soya lecithin)

DK05E Macanosa, Praline Cream Macadamia Soft, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 sugar, macadamia nuts 37%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E322: soya lecithin)

DC53E Pistachiosa F, Praline Cream Pistachio Firm, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Sugar, pistachio 17%, almonds, hardened coconut fat, hardened palm kernel oil, sunflower oil, stinging nettle extract, emulsifier (E322: soya lecithin), pistachio natural flavour, colour (E160a: beta-carotene)

DK06E Pistachiosa F, Praline Cream Pistachio Firm, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, pistachio 17%, almonds, hardened coconut fat, hardened palm kernel oil, sunflower oil, stinging nettle extract, emulsifier (E322: soya lecithin), pistachio natural flavour, colour (E160a: beta-carotene)

DC01E Pralinosa W, Praline Cream Hazelnuts Soft, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Sugar, hazelnuts 37%, palm oil, palm kernel oil, cacao kernel (Ghana), soya flour, emulsifier (E322: soya lecithin), vanilla Madagascar

DK02E Pralinosa W, Praline Cream Hazelnuts Soft, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, hazelnuts 37%, palm oil, palm kernel oil, cacao kernel (Ghana), soya flour, emulsifier (E322: soya lecithin), vanilla Madagascar

DC04E Pralinosa F, Praline Cream Hazelnuts Firm, 2) HCS pail 11 kg (24.2 lbs) 18 mth 28–32 82–90 Sugar, hazelnuts 36%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E471: mono and diglycerides of vegetable fatty acids), vanilla Madagascar

DC03E Pralinosa F, Praline Cream Hazelnuts Firm, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Sugar, hazelnuts 36%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E471: mono and diglycerides of vegetable fatty acids), vanilla Madagascar

DK04E Pralinosa F, Praline Cream Hazelnuts Firm, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, hazelnuts 36%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E471: mono and diglycerides of vegetable fatty acids), vanilla Madagascar

DC09E Praline F, Praline Cream Hazelnuts, Firm, No Added Sugar, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Sweetener (E965: maltitol), hazelnuts 36%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E471: mono- and diglycerides

of vegetable fatty acids), vanilla Madagascar


Warm up to ... °C

Warm up to ... °F

Ability to whip

Ability to pipe


Useable as aflavour

Deep-freezable

Main usage


Fillings – nut basedDC14E Praline Croquantine, Praline Cream Almonds Flaky

wafers, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 For pralines, pastries, cakes and desserts

Almonds 35%, sugar, cacao butter, wheat flour, palm oil, cacao kernel (Ghana), whole milk powder, coconut oil, rapeseed oil, water, skimmed milk powder, butterfat, flavour, edible salt, emulsifier (E322: rapeseed lecithin), barley malt extract, paprika

DK03E Praline Croquantine, Praline Cream Almonds Flaky wafers, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Almonds 35%, sugar, cacao butter, wheat flour, palm oil, cacao kernel (Ghana), whole milk powder, coconut oil, rapeseed oil, water, skimmed milk powder, butterfat,

flavour, edible salt, emulsifier (E322: rapeseed lecithin), barley malt extract, paprika

Fillings

18 19



Warm up to ... °C

Warm up to ... °F

Ability to whip

Ability to pipe



Deep-freezable

One shot Main usage


FillingsDF36E Apricosa, Filling Apricots, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90

Suitable for me-chanised moulding

For pralines, pastries, cakes and desserts

Sugar, palm kernel oil, sunflower oil, palm oil, apricot fruit powder 6.5%, maltodextrin, whole milk powder, emulsifier (E322: soya lecithin), colour (E160a: beat-caratone), apricot natural flavour, beetroot red concentrate

DK16E Apricosa, Filling Apricots, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, sunflower oil, palm oil, apricot fruit powder 6.5%, maltodextrin, whole milk powder, emulsifier (E322: soya lecithin), colour (E160a: beat-caratone), apricot natural flavour, beetroot red concentrate

DF41E Blueberrynosa, Filling Blueberry, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, sunflower oil, palm oil, skimmed milk powder, blueberry fruit powder 3.5%, maltodextrin, whole milk powder, emulsifier (E322: soya lecithin), natural blueberry flavour

DK18E Blueberrynosa, Filling Blueberry, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, sunflower oil, palm oil, skimmed milk powder, blueberry fruit powder 3.5%, maltodextrin, whole milk powder, emulsifier (E322: soya lecithin), natural blueberry flavour

DC57E Cappuccino, Filling Coffee, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Partially hardened coconut fat, sugar, skimmed milk powder, whole milk powder, roasted coffee 2.5%, cacao powder, emulsifier (E322: soya lecithin), vanilla Madagascar

DK08E Cappuccino, Filling Coffee, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Partially hardened coconut fat, sugar, skimmed milk powder, whole milk powder, roasted coffee 2.5%, cacao powder, emulsifier (E322: soya lecithin), vanilla Madagascar

DF09E Cardamomosa F, Filling Cardamom, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, palm oil, sunflower oil, whole milk powder, cacao butter, skimmed milk powder, stinging nettle extract, cardamom, emulsifier (E322: soya lecithin), cardamom oil

DK12E Cardamomosa F, Filling Cardamom, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, palm oil, sunflower oil, whole milk powder, cacao butter, skimmed milk powder, stinging nettle extract, cardamom, emulsifier (E322: soya lecithin), cardamom oil

DF37E Coffeenosa, Filling Coffee, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, whole milk powder, palm oil, sunflower oil, roasted coffee 6%, skimmed milk powder, emulsifier (E322: soya lecithin)

DK17E Coffeenosa, Filling Coffee, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, whole milk powder, palm oil, sunflower oil, roasted coffee 6%, skimmed milk powder, emulsifier (E322: soya lecithin)

DC75E Fraganosa, Filling Strawberry, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Sugar, coconut oil, sunflower oil, skimmed milk powder, skimmed yogurt powder, whole milk powder, shea butter, illipe butter, maltodextrin, strawberry fruit powder, beetroot red concentrate, emulsifier (E322: soya lecithin), flavour, lemon fruit powder

DK09E Fraganosa, Filling Strawberry, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, coconut oil, sunflower oil, skimmed milk powder, skimmed yogurt powder, whole milk powder, shea butter, illipe butter, maltodextrin, strawberry fruit powder, beetroot red concentrate, emulsifier (E322: soya lecithin), flavour, lemon fruit powder

DC76E Frambonosa, Filling Raspberry, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, coconut oil, sunflower oil, maltodextrin, lactose, raspberry fruit powder 5%, whole milk powder, shea butter, illipe butter, emulsifier (E322: soya lecithin), beetroot red concentrate, flavour

DK10E Frambonosa, Filling Raspberry, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, coconut oil, sunflower oil, maltodextrin, lactose, raspberry fruit powder 5%, whole milk powder, shea butter, illipe butter, emulsifier (E322: soya lecithin), beetroot red concentrate, flavour

DC77E Mangonosa, Filling Mango Passionfruit, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, coconut oil, sunflower oil, maltodextrin, lactose, mango fruit powder 6%, whole milk powder, passionfruit powder 2.5%, shea butter, illipe butter, emulsifier (E322: soya lecithin), flavour, colour (E160a: beta-carotene)

DK11E Mangonosa, Filling Mango Passionfruit, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, coconut oil, sunflower oil, maltodextrin, lactose, mango fruit powder 6%, whole milk powder, passionfruit powder 2.5%, shea butter, illipe butter, emulsifier (E322: soya lecithin), flavour, colour (E160a: beta-carotene)

DF33E Mascarponosa, Filling Mascarpone flavour, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, cream powder, sunflower oil, palm oil, skimmed milk powder, whey powder, emulsifier (E322: soya lecithin), flavour

DK15E Mascarponosa, Filling Mascarpone flavour, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, cream powder, sunflower oil, palm oil, skimmed milk powder, whey powder, emulsifier (E322: soya lecithin), flavour

DF19E Rosanosa, Filling Rose, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, sunflower oil, palm oil, whole milk powder, skimmed milk powder, beetroot red concentrate, emulsifier (E322: soya lecithin), rose oil

DK13E Rosanosa, Filling Rose, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, sunflower oil, palm oil, whole milk powder, skimmed milk powder, beetroot red concentrate, emulsifier (E322: soya lecithin), rose oil

DF31E Saffronosa, Filling Saffron, 2) HCS pail 6 kg (13.2 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, whole milk powder, palm oil, sunflower oil, skimmed milk powder, emulsifier (E322: soya lecithin), flavour, saffron, colour (E160a: beta-carotene)

DK14E Saffronosa, Filling Saffron, 2) HCS pail 2.5 kg (5.5 lbs) 18 mth 28–32 82–90 Sugar, palm kernel oil, whole milk powder, palm oil, sunflower oil, skimmed milk powder, emulsifier (E322: soya lecithin), flavour, saffron, colour (E160a: beta-carotene)

TM88E Arancia, Orange Cream ready to use, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Sugar, water, hardened coconut fat, hardened palm kernel oil, moisture control agent (E420: sorbitol), skimmed milk powder, wheat glucose syrup, dextrose, whole milk powder, maltodextrin, orange juice powder 1.5%, orange flavour natural, orange oil, acidifier (E330: citric acid), emulsifier (E322: soya lecithin), preservative (E202: potassium sorbate), colour (E160a: beta-carotene), vanilla extract

TM87E Limone, Lemon Cream ready to use, 2) HCS pail 5 kg (11 lbs) 18 mth 28–32 82–90 Sugar, water, hardened coconut fat, hardened palm kernel oil, moisture control agent (E420: sorbitol), skimmed milk powder, wheat glucose syrup, dextrose, lemon juice powder 2.5%, whole milk powder, acidifier (E330: citric acid), lemon flavour natural, lemon oil, emulsifier (E322: soya lecithin) preservative (E202: potassium sorbate), colour (E100: turmeric oleoresin), vanilla extract

Caramel Creams, Flavourings, Praline Pastes, Gianduja Bases

20 21



Ability to pipe

Usable asa flavour

Deep-freezable

One shot Main usage Specification(milk and cream powder exclusively of Swiss origin)

Caramel CreamsTM30E Cara-Molla, Cream Caramel, 2) HCS pail 5.5 kg (12 lbs) 15 mth Suitable

for me-chanised moulding

For pralines, pastries, cakes, desserts and ice cream

Sugar, water, cream powder, moisture control agent (E420: sorbitol), edible salt, vanilla extract Madagascar

TM01E Caramel brûlé fleur de sel, Cream Caramel Salt, 2) HCS pail 5.5 kg (12 lbs) 15 mth Sugar, whole cream, wheat glucose syrup, butter, water, fleur de sel (sea salt)

TM52E Caramel, Caramel Cream, 2) HCS pail 5.5 kg (12 lbs) 15 mth Sugar, water, moisture control agent (E420: sorbitol), palm kernel oil, skimmed milk powder, palm oil, emulsifier (E471: mono- and digly-cerides of vegetable fatty acids), edible salt, vanilla extract Madagascar

Art.No. Units Shelf life Warm up to ...°C

Warm up to ...°F

Usable asa flavour

Deep-freezable

Main usage Specification

FlavouringsFE64E Gusto Ricco, Paste Mocca concentrate Waterfree, 2) HCS ct 6!1 kg (2.2 lbs) 18 mth 28–32 82–90

To flavour creams and ice creamsRoasted coffee 29%, sunflower oil, soya flour, palm kernel oil, palm oil, emulsifier (E322: soya lecithin)

DF18E Pistacia Vera, Paste Pistacio concentrate Waterfree, 2) HCS ct 6!1 kg (2.2 lbs) 18 mth 28–32 82–90 Pistachio, sugar, pistachio natural flavour

RA50E Lemon Peel, Lemon peel, 2) HCS box 4!1 kg (2.2 lbs) 15 mth For flavouring sponges, ganaches, couvertures doughs, cookies, mousses, sorbets, sauces, cheese cakes, cream pies, marzipan, creams, ice cream

Lemon peel 76%, sugar, water, lemon flavour natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), colour (E160a: beta-carotene)

RA51E Orange Peel, Orange peel box 4!1 kg (2.2 lbs) 15 mth Orange peel 76%, sugar, water, orange flavour natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), colour (E101: riboflavin)


Ability to pipe

Spread-able

Rollable/firm

Deep-freezable


Fillings to BakeKK82E Almapan, Base Mixture for Almond Sponge, 2) HCS pail 6 kg (13.2 lbs) 15 mth Fruit slices, mignardises/friandises, baked cakes, muffins/

cupcakes, afternoon tea/high tea, almond chocolate cakesSugar, wheat flour, almonds 13%, whole milk powder, dextrose, wheat starch, skimmed milk powder, edible salt, bitter almond natural flavour

KK43E California 1:1, Almond paste, 2) HCS pail 12 kg (26.4 lbs) 15 mth Almond confectioneries, pastries and as a filling for almond specialites

Almonds 47%, sugar, water, preservative (E200: sorbic acid, E202: potassium sorbate), edible salt

KK44E California 1:1, Almond paste, 2) HCS pail 6.5 kg (14.3 lbs) 15 mth Almonds 47%, sugar, water, preservative (E200: sorbic acid, E202: potassium sorbate), edible salt

Chocolate SpreadsDF49E Nocella, Filling Hazelnuts bake stable, 2) HCS pail 6 kg (13.2 lbs) 18 mth For chocolate breads, brioches, croissants and retail

productsSugar, sunflower oil, hazelnuts 13%, cacao powder, whole milk powder, palm kernel oil, palm oil, emulsifier (E322: soya lecithin). Cacao Min. 7%

For decoration &

confectionery creations ...

Marzipan, Products for Decoration, Mousse, Cream Powder, Sauce

24 25



Ability to whip

Rollable/firm

Ability to pipe



Deep-freezable


MarzipanKK02E Marzipan, Confectionary Marzipan ct 2!7 kg (15.4 lbs) 15 mth For centres of pralines, chocolate speciali-

ties, almond confectionery and pastries

Sugar, almonds 43%, water, moisture control agent (E420: sorbitol), invert sugar, enzyme (E1103: invertase)

KK05E Luebeck, Marzipan Rawmass ct 2x5 kg [(11lbs)block (2.2 lbs)] 15 mth Almonds, sugar, water, invert sugar syrup, preservative (E202: potassium sorbate)

KK06E Modelliermarzipan, Marzipan for modelling White, 2) HCS ct 2!7 kg (15.4 lbs) 15 mth For modelling figures and flowers, covering

cakes and pastriesSugar, almonds 29%, moisture control agent (E420: sorbitol), glucose syrup, water, enzyme (E1103: invertase)


Warm up to 45-48°C / 104-113 °F

Sprinkling of indiv.items

Rollable/firm

For decoration

Deep-freezable


Products for DecorationCS01E Decorta M, Chocolate shavings Milk, 2) HCS ct 2!3 kg (6.6 lbs) 18 mth

For decorating cakes (Black Forest Cake), pastries

Sugar, whole milk powder, cacao butter, cacao kernel (Ghana, Java), whey powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 30%

CS10E Decorta F, Chocolate shavings Dark, 2) HCS ct 2!3 kg (6.6 lbs) 18 mth Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: soya lecithin). Cacao Min. 44%

CS30E Decorta W, Chocolate shavings White, 2) HCS ct 2!3 kg (6.6 lbs) 18 mth Sugar, cacao butter, whole milk powder, whey powder, emulsifier (E322: soya lecithin), vanilla extract Madagascar. Cacao Min. 25%

HA08E Vermicelles D, Chocolate vermicelli Dark ct 2!4 kg (8.8 lbs) 15 mth

For sprinkling on cakes, petits fours, pralines, ice cream and all kind of baked pastries

Sugar, cacao powder, cacao butter, emulsifier (E322: soya lecithin), vanilla extract Madagascar. Cacao Min. 40%

HA09E Pâtisserie Vermicelles D, Patisserie vermicelli Dark ct 2!4 kg (8.8 lbs) 15 mth Sugar, cacao powder, cacao butter, palm oil, emulsifier (E322: soya lecithin), vanilla extract Madagascar. Cacao Min. 35%

HA20B Croquantine, Flaky wafers, 2) HCS ct 1!2 kg (4.3 lbs) 15 mth Wheat flour, sugar, coconut oil, rapeseed oil, water, skimmed milk powder, butterfat, flavour, edible salt, emulsifier (E322: rapeseed lecithin), barley malt extract, paprika

HA45B Xocoflakes Grand Cru Grenada 38%, Flaky wafers Covered, 2) HCS ct 1!3 kg (6.6 lbs) 15 mth Sugar, cacao butter, wheat flour, cacao kernel (Grenada), skimmed milk powder, whole milk powder, cream powder, coconut oil, rapeseed oil, wheat glucose syrup,

water, butterfat, flavour, glazing agent (E414: gum arabic), edible salt, emulsifier (E322: soya and rapeseed lecithin), barley malt extract, paprika, vanilla Madacascar

NU01E Qroqant, Croquants Caramelized Granulated, 2) HCS ct 2!2.5 kg (5.5 lbs) 24 mth Sugar, puffed rice, water, wheat glucose syrup

CA04E Scrivosa B, Writing chocolate Dark, 2) HCS ct 6!1.25 kg (2.7 lbs) 18 mth For decoration or writing on cakes, pastries, confectione-ries, cookies

Sugar, low-fat cacao powder, palm kernel oil, palm oil, emulsifier (E322: soya lecithin)

FE08E Scrivosa W, Writing chocolate White, 2) HCS ct 6!1.25 kg (2.7 lbs) 18 mth Sugar, hardened coconut fat, hardened palm kernel oil, skimmed milk powder, colour (E170: calcium carbonates), emulsifier (E322: soya lecithin)

TM81E Deco Roma, Covering mass White, 2) HCS pail 6.5 kg (14.3 lbs) 18 mth For covering wedding cakes and as decoration

Sugar, wheat glucose syrup, water, palm kernel oil, thickening agent (E413: tragacanth), palm oil, moisture control agent (E422: glycerin), acidifier (E330: citric acid), vanillin

TM83E Deco Magic, Covering mass White, 2) HCS pail 6 kg (13.2 lbs) 18 mth Modelling paste for all kind of decorations and show pieces

Sugar, hardened palm kernel oil, wheat glucose syrup, maltodextrin, moisture control agent (E422: glycerin), water, vanillin

VM96E Decor Chips, Decor flakes ct 2!4 kg (8.8 lbs) 15 mth For decorationg cakes, pastries and ice cream

Sugar, cacao kernel (Ghana), cacao powder, cacao butter, wheat glucose syrup, emulsifier (E322: soya lecithin), vanillin. Cacao Min. 32%

SauceUE15E Bourbon Royal, Sauce Vanilla ct 6!1 kg (2.2 lbs) 15 mth Authentic Vanilla sauce ready to use, with vanilla seeds.

To be served hot or cold.Whole milk, skimmed milk, sugar, modified starch (E1422: acetylated distarch adipate), thickening agent (E407: carrageenan), stabilizer (E331: sodium citrates), flavour, vanilla extract, colours (E101: riboflavin, E160a: beta-carotene), vanilla, edible salt



For decoration

Deep-freezable


Mousse, Cream PowderTM77E Maracaibo Mousse, Mousse Granulate, 2) HCS ct 9!750 g (1.6 lbs) 24 mth For pastries, cakes and desserts Cacao kernel (Venezuela), sugar, cacao butter, maize glucose syrup, gelling agent (E407: carrageenan), emulsifier (E322: soya lecithin), vanilla

Madagascar. Cacao Min. 61%

UE03E Creampowder, Vanilla cream powder Warm pail 6 kg (13.2 lbs) 15 mth Maize starch, colourss (E101: riboflavin, E110: sunset yellow FCF, E160a: beta-carotene), wheat glucose syrup, vanilla seeds, thickening agent (E410: carob gum, E412: guar gum), vanilla extract

Pastry Shells

26 27

All information subject to change without notification

Art.No. Shell Units Shelf life Protected with a coating

Bake-stable

Deep-freezable


Pastry Shells

HH40E Choc Pâtisse D Ø 68mm, Butter pastryshells Sweet Round Dark 2!ct 126 pcs (14 blisters of 18 pcs) 15 mth Wheat flour, sugar, palm oil, butter 10%, palm kernel oil, low-fat cacao powder, skimmed milk powder, emulsifier (E322: soya lecithin), edible salt, vanilla Madagascar

HD47E Dessert Pâtisse Ø 90mm, Butter pastryshells Sweet Round Jagged 2!ct 66 pcs (12 blisters of 11 pcs) 15 mth Wheat flour, sugar, palm oil, butter 11%, water, skimmed milk powder, emulsifier (E322: soya lecithin), edible salt

HD80E Friandise Ø 38mm, Butter pastryshells Sweet Round 2!ct 378 pcs (14 blisters of 54 pcs) 15 mth Wheat flour, palm oil, sugar, butter 12%, skimmed milk powder, emulsifier (E322: soya lecithin), edible salt

HD95E Friandise Ø 38mm, Butter pastryshells Neutral Round 2!ct 378 pcs (14 blisters of 54 pcs) 15 mth Flour (wheat, rye, spelt), palm oil, butter 12%, maltodextrin, water, soya flour, wheat fibers, skimmed milk powder, edible salt, emulsifier (E322: soya lecithin)

HD93E Friandise Ø 38mm, Butter pastryshells Sweet Round Hazelnut 2!ct 378 pcs (14 blisters of 54 pcs) 15 mth Wheat flour, sugar, palm oil, hazelnuts 11%, butter 8.5%, water, wheat fibers, skimmed milk powder, emulsifier (E322: soya lecithin), edible salt

HD81E Friandise 38x38mm, Butter pastryshells Sweet Square 2!ct 378 pcs (14 blisters of 54 pcs) 15 mth Wheat flour, palm oil, sugar, butter 11%, water, skimmed milk powder, emulsifier (E322: soya lecithin), edible salt

HD96E Friandise 38x38mm, Butter pastryshells Neutral Square 2!ct 378 pcs (14 blisters of 54 pcs) 15 mth Flour (wheat, rye, spelt), palm oil, butter 11%, maltodextrin, water, soya flour, wheat fibers, skimmed milk powder, edible salt, emulsifier (E322: soya lecithin)

HD49E Mignardise Ø 50mm, Butter pastryshells Sweet Flower 2!ct 135 pcs (10 blisters of 27 pcs) 15 mth Wheat flour, sugar, palm oil, butter 11%, skimmed milk powder, water, emulsifier (E322: soya lecithin), edible salt

HD40E Pâtisse Ø 68mm, Butter pastryshells Sweet Round 2!ct 126 pcs (14 blisters of 18 pcs) 15 mth Wheat flour, sugar, palm oil, butter 11%, water, skimmed mik powder, emulsifier (E322: soya lecithin), edible salt

HD41E Pâtisse Ø 68mm, Butter pastryshells Neutral Round 2!ct 126 pcs (14 blisters of 18 pcs) 15 mth Flour (wheat, rye, spelt), palm oil, butter 12%, maltodextrin, soya flour, water, wheat fibers, skimmed milk powder, edible salt, emulsifier (E322: soya lecithin)

Indication for Tempering of Couvertures

28 29

Melting temperaturePrecrystallization

temperature Celsius

Precrystallization temperature Working temperature Vaccination:

for 1 kg / lbs couverture at 48° C / 118.4° F Temperature Rondos (coins): 20° – 23° C / 68° – 73.4° F

Bolivia 68% 60h 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Bolivia 38 % 48 h 48° – 50° C / 118.4° – 122° F 26° – 28° C 78.8° – 82.4° F 30° – 32° C / 86.0° – 89.6° F 450 g / 15 oz Rondos

Elvesia Dom. Rep. 74% 72h 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Elvesia Dom. Rep. 42 % 30h 48° – 50° C / 118.4° – 122° F 26° – 28° C 78.8° – 82.4° F 30° – 31° C / 86.0° – 87.8° F 450 g / 15 oz Rondos

Costa Rica 70% 72h 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Costa Rica 40% 36h 48° – 50° C / 118.4° – 122° F 26° – 28° C 78.8° – 82.4° F 30° – 32° C / 86.0° – 89.6° F 450 g / 15 oz Rondos

Maracaibo 88 % 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Maracaibo Clasificado 65% 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Maracaibo Creole 49% 48° – 50° C / 118.4° – 122° F 25° – 27° C 77.0° – 80.6° F 28° – 30° C / 82.4° – 86.0° F 450 g / 15 oz Rondos

Maracaibo Criolait 38% 48° – 50° C / 118.4° – 122° F 26° – 28° C 78.8° – 82.4° F 30° – 32° C / 86.0° – 89.6° F 450 g / 15 oz Rondos

Maracaibo Crème 33% 48° – 50° C / 118.4° – 122° F 25° – 27° C 77.0° – 80.6° F 28° – 30° C / 82.4° – 86.0° F 450 g / 15 oz Rondos

Grenada 65 % 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Grenada 38 % 48° – 50° C / 118.4° – 122° F 26° – 28° C 78.8° – 82.4° F 30° – 32° C / 86.0° – 89.6° F 450 g / 15 oz Rondos

Rio Huimbi 62% 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Rio Huimbi 42% 48° – 50° C / 118.4° – 122° F 26° – 28° C 78.8° – 82.4° F 30° – 32° C / 86.0° – 89.6° F 450 g / 15 oz Rondos

Arriba 72% 72h 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Madagascar 64% 72h 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Centenario Concha 70% 48h 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz Rondos

Centenario Crudo 70% 48° – 50° C / 118.4° – 122° F 28° – 29° C 82.4° – 84.2° F 32° – 33° C / 89.6° – 91.4° F 350 g / 12 oz

Dark Couvertures 48° – 50° C / 118.4° – 122° F 27° – 29° C 80.6° – 84.2° F 31° – 33° C / 87.8° – 91.4° F 350 g / 12 oz Rondos

Milk/Caramel Couvertures 48° – 50° C / 118.4° – 122° F 26° – 28° C 78.8° – 82.4° F 30° – 32° C / 86.0° – 89.6° F 450 g / 15 oz Rondos

White Couvertures 48° – 50° C / 118.4° – 122° F 25° – 27° C 77.0° – 80.6° F 29° – 31° C / 84.2° – 87.8° F 450 g / 15 oz Rondos

Tempering with precrystallisation Vaccination method

Chart for Personalised Maracaibo Couverture

31

Calculation cacao content

Requested couverture cacao content Maracaibo Clasificado 65 % Maracaibo 88 %

gram oz gram oz

66 % 950 33.5 50 1.7

67 % 900 31.7 100 3.5

68 % 850 30.0 150 5.2

70 % 800 28.2 200 7.0

71 % 750 26.4 250 8.8

72 % 700 24.7 300 10.5

73 % 650 22.9 350 12.3

74 % 600 21.1 400 14.1

75 % 550 19.4 450 15.8

76 % 500 17.6 500 17.6

78 % 450 15.8 550 19.4

79 % 400 14.1 600 21.1

80 % 350 12.3 650 22.9

81 % 300 10.5 700 24.7

82 % 250 8.8 750 26.4

83 % 200 7.0 800 28.2

85 % 150 5.2 850 30.0

86 % 100 3.5 900 31.7

87 % 50 1.7 950 33.5

Your local distributor:

Max Felchlin AG Switzerland www.felchlin.com

F A I RD I R E C TC A C A O

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