Where confectionery of high quality is produced Felchlin ... · PDF fileSouth Africa Île de païn [email protected] South Korea Sun-In Co. Ltd [email protected] Spain

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Max Felchlin AG Switzerland www.felchlin.com

Where confectionery of high quality is produced ...Felchlin components and marketing supports lead to success Product List 2013

Worldwide

Description Page

Grand Cru Couvertures 4 - 5

Couvertures, Chocolates 6 - 7

Coatings, Glazes, Cacao Products 8 - 9

Giandujas, Fillings to Bake, Chocolate Spreads 10 - 11

Fillings 12 - 13

Caramel Creams, Flavorings, Praline Pastes, Gianduja Bases 14 - 15

Marzipan, Products for Decoration, Mousse, Cream Powder, Sauce 16 - 17

Pastry & Confectionery Shells 18 - 19

Indication for Tempering of Couvertures 20 - 21

Table for Personalized Maracaibo Couverture, Felchlin Pastry Chefs 22 - 23

ContentsProduct List 2013

Australia Top Shelf Food PTY Ltd [email protected] Hermann Ratzinger [email protected] Cnudde NV [email protected] – Antwerpen Markelbach & Corne [email protected] Primeco Group Corp. [email protected] H. U. H. Imports Inc. [email protected] Signature Fine Foods [email protected] – Saskatchewan Harden & Huyse [email protected] Sino Bright Pacific Ltd [email protected] KageButikken [email protected] Mido International Trading SAE [email protected] Town & Country Fine Foods [email protected] Maison des métiers de bouche [email protected] Hermann Ratzinger [email protected] Sweet Ice M. Ltd [email protected] Kong Gourmet House Ltd [email protected] Saelkeradreifing ehf [email protected] Bake Kraft [email protected] Maison Dolci SRL [email protected] DKSH Japan K.K. [email protected] of Bahrain Swiss Food Specialities [email protected] Kuwait Proteins Co. W.L.L. [email protected] Le Farinier SAL [email protected] Marilux s.a.r.l. [email protected] Gourmet House Macau Ltd [email protected] Pastry Pro Sdn Bhd [email protected] La Canne à Sucre Gastro Service Co. Ltd [email protected] Deluca Alimentos y Chocolates SA CV [email protected] BAKO [email protected] Werdenberg International Corporation [email protected] Rico Caribe Fine Foods [email protected] Ireks Pan Romania SRL [email protected] Arabia Islam Commercial Enterprises [email protected] Euraco Finefood Pte Ltd [email protected] Africa Île de païn [email protected] Korea Sun-In Co. Ltd [email protected] Contorni Caoland SL [email protected] ÅSÖ AB [email protected] Esprit International Co. Ltd [email protected] Jagota Brothers Trading Ltd [email protected] Ireks Gida Sanayi A.S. [email protected] Arab Emirates Masterbaker Marketing FZCO [email protected] - Central Region Midwest Imports Ltd [email protected] - Central Southwestern Region Swiss Chalet Fine Foods [email protected] – Colorado Harvest Mountain Foods Inc [email protected] – Hawaii King Food Service [email protected] - Northeastern Region Swiss Chalet Fine Foods [email protected] - Northwestern Region The Peterson Company [email protected] - Southeastern Region Swiss Chalet Fine Foods [email protected] - Southwestern Region Swiss Chalet Fine Foods [email protected] - Washington D.C. / Maryland Caldwell Food Group [email protected]

Worldwide PartnersFelchlin Distributors

CouverturesGrand Cru Couvertures

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Art.No. Units Shelf life Cacao content

Viscositiy drops

Specification(cream and milk powder exclusively of Swiss origin)

Cru Sauvage CouverturesCS93E Bolivia 68%-60h, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 68 Cacao kernel (Bolivia), sugar, cacao butter. Cacao Min. 68 %

CS95E Bolivia 38%-48h, Couverture Milk Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 38 Sugar, cacao butter, skimmed milk powder, whole milk powder, cacao kernel (Bolivia), cream powder, vanilla Madagascar. Cacao Min. 38 %

Cru Hacienda CouverturesCR74E Elvesia Rep. Dom. 74%-72h, Couverture Dark Rondo, 1) Organic, 2) RAC, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 74 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) RAC, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 42 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 CouverturesCO88E Maracaibo 88%, Couverture Dark Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 88 Cacao kernel (Venezuela), sugar, cacao butter. Cacao Min. 88 %

CR88E Maracaibo Intenso 66%, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 66 Cacao kernel (Venezuela), sugar, cacao butter. Cacao Min. 66 %

CS59E Maracaibo Clasificado 65%, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 65 Cacao kernel (Venezuela), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 65 %

CL59E Maracaibo Clasificado 65%, Couverture Dark Bar 500g, 3) HQC ct 2×10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 18 mth 65 Cacao kernel (Venezuela), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 65 %

CS29E Maracaibo Clasificado 65%, Couverture Dark Grated pail 5 kg (11 lbs) 15 mth 65 Cacao kernel (Venezuela), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 65 %

CS58E Maracaibo Créole 49%, Couverture Milk Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 49 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, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 38 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, 3) HQC ct 2×10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 12 mth 38 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 ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 33 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 %

CR44E Grenada 65%, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 65 Cacao kernel (Grenada), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 65 %

CR29E Grenada 38%, Couverture Milk Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 38 Sugar, cacao butter, cacao kernel (Grenada), whole milk powder, skimmed milk powder, cream powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 38 %

CR60E Rio Huimbi 62%, Couverture Dark Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 62 Cacao kernel (Ecuador), sugar, cacao butter. Cacao Min. 62 %

CR40E Rio Huimbi 42%, Couverture Milk Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 42 Sugar, cacao butter, cacao kernel (Ecuador), skimmed milk powder, whole milk powder, cream powder. Cacao Min. 42 %

CS87E Arriba 72%-72h, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 72 Cacao kernel (Ecuador), sugar, cacao butter, vanilla Madagascar. Cacao Min. 72 %

CL88E Arriba 72%-72h, Couverture Dark Bar 500g, 3) HQC ct 2×10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 18 mth 72 Cacao kernel (Ecuador), sugar, cacao butter, vanilla Madagascar. Cacao Min. 72 %

CS88E Madagascar 64%-72h, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 64 Cacao kernel (Madagascar), sugar, cacao butter, vanilla Madagascar. Cacao Min. 64 %

CL91E Madagascar 64%-72h, Couverture Dark Bar 500g, 3) HQC ct 2×10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 18 mth 64 Cacao kernel (Madagascar), sugar, cacao butter, vanilla Madagascar. Cacao Min. 64 %

CR12E Centenario Concha 70%-48h, Centenario Concha 70%-48h, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 70 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, 3) HQC ct 3×6 kg (13.2 lbs) [9 bags 2 kg (4.3 lbs)] 18 mth 70 Cacao kernel (Bolivia, Venezuela, Ecuador), cane sugar, cacao butter. Cacao Min. 70 %

Any changes subject to alterations1) Organic Program certification: bio.inspecta AG 2) The cacao beans for the cacao mass and the cacao butter are from Rainforest Alliance Certified TM farms. 3) Certified by Halal Quality Control Netherlands

Couverture or chocolate for baking or making ganaches Standard fluid couverture for mechanized or manual molding and coating High fluid couverture, very suitable for mechanized molding/coating, but also for manual molding/coating

Couvertures Couvertures, Chocolates

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Art.No. Units Shelf life Cacao content

Viscositiy drops


Dark CouverturesCL86E Felcor 52%, Couverture Dark Bar, 3) HQC ct 2×10 kg (22 lbs) [8 bags 2×1.25 kg (2.7 lbs)] 18 mth 52 Sugar, cacao kernel (Ecuador, Columbia, Ghana), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 52 %

CS86E Felcor 52%, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 52 Sugar, cacao kernel (Ecuador, Columbia, Ghana), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 52 %

CS60E Felcor 52%, Couverture Dark Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 52 Sugar, cacao kernel (Ecuador, Columbia, Ghana), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 52 %

CS61E Felcor extra-bitter 73%, Couverture Dark Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 73 Cacao kernel (Ecuador, Colombia, Ghana), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 73 %

CR26E Accra Intenso 64%, Couverture Dark Rondo ct 2×10 kg (22 lbs) [10 bags 2 kg (4.3 lbs)] 18 mth 64 Cacao kernel (Ghana), sugar, cacao butter, emulsifier (E322: soya lecithin). Cacao Min. 64 %

CS73E Accra 62%, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 62 Cacao kernel (Ghana), sugar, cacao butter, low-fat cacao powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 62 %

CS70E Gastro 58%, Couverture Dark Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 58 Cacao kernel (Ghana), sugar, cacao butter, dextrose, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 58 %

CP20E Lord 49%, Couverture Dark Bar, 3) HQC ct 2×10 kg (22 lbs) [10 bags 2 kg (4.3 lbs)] 18 mth 49 Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 49 %

CS65E Lucerne 44%, Chocolate Dark Rondo Bake proof, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 44 Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: soya lecithin). Cacao Min. 44 %

CR19E Sao Palme 60%, Couverture Dark Rondo, 3) HQC ct 2×10 kg (22 lbs) [10 bags 2 kg (4.3 lbs)] 18 mth 60 Cacao kernel (Ghana), sugar, cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 60 %

CS66E Chocolini 44%, Chocolate Dark Rondo 0.18g Bake proof, 3) HQC ct 2×8 kg (17.6 lbs) [8 bags 2 kg (4.3 lbs)] 18 mth 44 Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: soya lecithin). Cacao Min. 44 %

CL72E Supremo 62%, Couverture Dark Bar, Sugar Free, 3) HQC ct 2×10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 18 mth 62 Cacao kernel (Ghana), sweetener (E965: maltitol), cacao butter, emulsifier (E322: sun flower lecithin), vanilla Madagascar. Cacao Min. 62 %

CO03E Cru Suhum 60%, Couverture Dark Rondo, 1) Organic ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth 60 Cacao kernel from cacao beans organic (Ghana), cane sugar organic (South America), cacao butter from cacao beans organic (Dominican Republic), vanilla organic (Madagascar). Cacao Min. 60%

Milk CouverturesCL85E Ambra 38%, Couverture Milk Bar, 3) HQC ct 2×10 kg (22 lbs) [8 bags 2×1.25 kg (2.7 lbs)] 12 mth 38 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, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 38 Sugar, partially skimmed milk powder, cacao butter, cacao kernel (Ecuador, Ghana), emulsifier (E322: soya lecithin), malt extract powder, vanilla Madagascar. Cacao Min. 38 %

CS49E Accra Lait 42%, Couverture Milk Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 42 Sugar, cacao kernel (Ghana), cacao butter, partially skimmed milk powder, emulsifier (E322: soya lecithin), butterfat, vanilla Madagascar. Cacao Min. 42 %

CS23E Lady 34%, Couverture Milk Rondo ct 2×10 kg (22 lbs) [10 bags 2 kg (4.3 lbs)] 12 mth 34 Sugar, cacao butter, whole milk powder, cacao kernel (Ghana), skimmed milk powder, emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 34 %

CS77E Matterhorn 35%, Couverture Milk Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 35 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, 3) HQC ct 2×10 kg (22 lbs) [10 bags 2 kg (4.3 lbs)] 12 mth 36 Sugar, cacao butter, cacao kernel (Ghana), partially skimmed milk powder, whole milk powder, emulsifier (E322: soya lecithin), vanilla Madagascar, Cacao Min. 36 %

CL71E Lacta 38%, Couverture Milk Bar, No Added Sugar, 3) HQC ct 2×10 kg (22 lbs) [40 bags 500 g (17.6 oz)] 12 mth 38 Sweetener (E965: maltitol), whole milk powder, cacao butter, cacao kernel (Ecuador, Ghana), emulsifier (E322: sun flower lecithin), vanilla Madagascar. Cacao Min. 38 %

CO02E Cru Suhum 40%, Couverture Milk Rondo, 1) Organic ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 40 Cane sugar organic (South America), cacao butter from cacao beans organic (Dominican Republic), whole milk powder organic (Switzerland), cacao kernel from cacao beans organic (Ghana), vanilla organic (Madagasar). Cacao Min. 40%

White CouverturesFE36E Edelweiss 36%, Couverture White Bar, 3) HQC ct 2×10 kg (22 lbs) [8 bags 2×1.25 kg (2.7 lbs)] 12 mth 36 Sugar, cacao butter, whole milk powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla extract. Cacao Min. 36 %

CS84E Edelweiss 36%, Couverture White Rondo, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 36 Sugar, cacao butter, whole milk powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla extract. Cacao Min. 36 %

CS78E Mont-Blanc 31%, Couverture White Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth 31 Sugar, cacao butter, whole milk powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla extract. Cacao Min. 31 %

CR17E Sao Palme 30%, Couverture White Rondo, 3) HQC ct 2×10 kg (22 lbs) [10 bags 2 kg (4.3 lbs)] 12 mth 30 Sugar, cacao butter, partially skimmed milk powder, whole milk powder, emulsifier (E322: soya lecithin), vanilla extract, Cacao Min. 30 %

CL79E Alba 36%, Couverture White Bar, No Added Sugar, 3) HQC ct 2×10 kg (22 lbs) [8 bags 2×1.25 kg (2.7 lbs)] 12 mth 36 Sweetener (E965: maltitol), cacao butter, whole milk powder, skimmed milk powder, vanilla extract, emulsifier (E322: soya lecithin). Cacao Min. 36 %


Couverture or chocolate for baking or making ganaches Standard fluid couverture for mechanized or manual molding and coating High fluid couverture, very suitable for mechanized molding/coating, but also for manual molding/coating

Coatings, Glazes, Cacao ProductsCoatings, Glazes, Cacao Products

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Art.No. Units Shelf life Mechanized coatings

Mechanized coatings

Manual molding

Direct method

Micro-wave method


CoatingsCP50E Ultra Milk, Coating Milk Bar, 3) HQC ct 2×10 kg (22 lbs) [10 blisters 2 kg (4.3 lbs)] 12 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, 3) HQC 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, 3) HQC 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, 3) HQC ct 2×10 kg (22 lbs) [10 blisters 2 kg (4.3 lbs)] 12 mth • • • • Sugar, hardened coconut fat, hardened palm kernel oil, skimmed milk powder, dextrose, whole milk powder, emulsifier (E322: soya lecithin), vanilla extract

CS91E Ultra Dark M, Coating Dark Rondo, 3) HQC 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, 3) HQC ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 12 mth • • • • Sugar, hardened coconut fat, hardened palm kernel oil, skimmed milk powder, dextrose, whole milk powder, emulsifier (E322: soya lecithin), vanilla extract

Cacao ProductsCS05E Cacaomass 100% Ghana, Cacao mass Rondo ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)] 18 mth • 28–45 82–113 • • To flavor creams, glazes, mixtures and doughs Cacao kernel 100 % (Ghana). Cacao Min. 99 %

CA23E Cacao Nibs Ghana 3-4mm, Cacaonibs Roasted ct 1×12 kg (26.4 lbs) [12 bags 1 kg (2.2 lbs)] 18 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 %

CA19ECacao Nibs Qroqant Ghana 2-3mm, Cacaonibs Roasted Caramelized, 3) HQC

ct 1×12 kg (26.4 lbs) [12 bags 1 kg (2.2 lbs)] 18 mth • • • • Cacao beans in pieces (Ghana), sugar, wheat glucose syrup, water

CS11E Cacaobutter 100% G, Cacao butter Grated, 3) HQC bag 4×2.5 kg (5.5 lbs) 12 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%, Cacaopowder ct 6×1 kg (2.2 lbs) 36 mth • • • • •For chocolate sponges, doughs, ice cream, fondant, dusting

Cacao powder, vanilla Madagascar

Art.No. Units Shelf life Ready to use

Warm up to ... °C

Warm up to ... °F

Sprinkling of indi.items

For decoration

Useable as flavor

Deep-freezable

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

Glazes

TM99E Choco Brillant Dark, Coating Dark, 3) HQC pail 6 kg (13.2 lbs) 12 mth • 35-40 95-104 • •To 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, 3) HQC pail 6 kg (13.2 lbs) 12 mth • 35-40 95-104 • •

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

Giandujas, Fillings to Bake, Chocolate SpreadsGiandujas, Fillings to Bake, Chocolate Spreads

10 11



Warm up to ... °C

Warm up to ... °F

Ability to whip

Rollable/firm

Ability to pipe

Useable as a coating

Useable as flavor

Deep-freezable


GiandujasCP88E

Piemont Gianduja, Gianduja Dark Hazelnuts Bar, 3) HQC

box 3×6 kg (13.2 lbs) [3 plates of 2 kg each, 20×30×3 cm (8×12×1.2 inch)]

12 mth • 28–32 82–90 • • • • • •

Pralines, specialities, confectioneries, pastries, flavoring ice cream

Hazelnuts 35%, sugar, cacao kernel (Venezuela), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar

DC86EMaracaibo Gianduja, Gianduja Dark Macadamianuts, 3) HQC

pail 5 kg (11 lbs) 12 mth • 28–32 82–90 • • • • • • Sugar, macadamia-nuts 33%, cacao kernel (Venezuela), cacao butter, emulsifier (E322: soya lecithin), vanilla Madagascar

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

12 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 12 mth • 28–32 82–90 • • • • • • Sugar, almonds, cacao butter, whole milk powder, cacao kernel (Ghana), whey powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla Madagascar

FE56E Gianduja W, Gianduja White Almonds Extra fine Bar 12 mth • 28–32 82–90 • • • • • • Sugar, almonds, cacao butter, whole milk powder, whey powder, skimmed milk powder, emulsifier (E322: soya lecithin), vanilla extract

FE93ECocos Gianduja, Gianduja White, Shredded coconuts, 3) HQC

pail 6 kg (13.2 lbs) 12 mth • 28–32 82–90 • • • • • Sugar, grated coconut 35%, cacao butter, palm kernel oil, skimmed milk powder, whole milk powder, palm oil, emulsifier (E322: soya lecithin), vanilla extract


Ability to pipe

Spread-able

Rollable/firm

Deep-freezable


Fillings to BakeKK43E California 1:1 Almond paste, 3) HQC pail 12 kg (26.4 lbs) 6 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, 3) HQC pail 6.5 kg (14.3 lbs) 6 mth • • • Almonds 47%, sugar, water, preservative (E200: sorbic acid, E202: potassium sorbate), edible salt

KB02E Felcopan 5% Bakery filling Almonds, 3) HQC pail 12.5 kg (27.5 lbs) 6 mth • • • • Sugar, water, soya, moisture control agent (E420: sorbitol), almonds 5%, maize flour, wheat glucose syrup, preserva-tive (E202: potassium sorbate), bitter almond natural flavor, acidifier (E330: citric acid), flavor

KB31E Tarragona 25% Bakery filling Hazelnut pail 12.5 kg (27.5 lbs) 6 mth • • • •Hazelnut confectioneries, pastries and as a filling for hazelnut specialities

Sugar, hazelnuts 25%, water, soya, rice-starch, caramel, grated lemon peel, preservative (E200: sorbic acid), cinnamon, acidifier (E330: citric acid)

KB50E Macron, Mix Hazelnut Macaron ct 6×1.4 kg (3 lbs) 6 mth • • •Macarons and confectioneries. 1400 g mix, 200/250 g water, whisk 5–10 min. in the machine

Sugar, hazelnuts 32%, egg white powder, maize starch, fructose, soya flour, raising agent (E501: potassium carbo-nate)

Chocolate SpreadsDC61E Choco Bake, Chocolate filling Suitable for piping pail 6 kg (13.2 lbs) 12 mth • • • • For chocolate breads, -brioches and croissants and as

retail products

Sugar, sunflower oil, skimmed milk powder, cacao powder, low-fat cacao powder, palm kernel oil, palm oil, emulsifier (E322: soya lecithin). Cacao Min. 12%

DF49E Nocella, Filling Hazelnuts Bake stable pail 6 kg (13.2 lbs) 12 mth • • • • Sugar, sunflower oil, hazelnuts 13%, cacao powder, whole milk powder, palm kernel oil, palm oil, emulsifier (E322: soya lecithin). Cacao Min. 7%

FillingsFillings

12 13



Warm up to ... °C

Warm up to ... °F

Ability to whip

Ability to pipe


Useable as flavor

Deep-freezable

Main usage


FillingsDF60E Pralinosa Intenso, Praline cream Hazelnuts pail 6 kg (13.2 lbs) 12 mth • 28–32 82–90 • • • • •

For pralines, pastries, cakes and desserts

Sugar, hazelnuts 36%, coconut oil, cacao kernel, shea butter, emulsifier (E471: mono- and diglycerides of vegetabel fatty acids), vanilla Madagascar

DC01E Pralinosa W, Praline cream Hazelnuts Soft, 3) HQC pail 5 kg (11 lbs) 12 mth • 28–32 82–90 • • • Sugar, hazelnuts 37%, palm oil, palm kernel oil, cacao kernel (Ghana), soya flour, emulsifier (E322: soya lecithin), vanilla Madagascar

DC03E Pralinosa F, Praline cream Hazelnuts Firm, 3) HQC pail 5 kg (11 lbs) 12 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

DC04E Pralinosa F, Praline cream Hazelnuts Firm, 3) HQC pail 11 kg (24.2 lbs) 12 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

DC09EPraline F, Praline cream Hazelnuts, Firm, No Added Sugar

pail 5 kg (11 lbs) 12 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

DC14EPraline Croquantine, Praline cream Almonds Flaky wafers, 3) HQC

pail 5 kg (11 lbs) 12 mth • 28–32 82–90 • • Almonds 35 %, sugar, cacao butter, wheat flour, palm oil, cacao kernel (Ghana), whole milk powder, coconut oil, palm kernel oil, invert sugar syrup, water, skimmed milk powder, butterfat, emulsifier (E322: rapeseed lecithin), flavor, edible salt, barley malt extract, paprika

DC43ENougatnosa, Cream Almonds Hazelnuts Nougat pieces, 3) HQC

pail 6 kg (13.2 lbs) 12 mth • 28–32 82–90 • • • • • Sugar, almonds, palm kernel oil, hazelnuts, cacao kernel (Ghana), glucose syrup, honey produced from flowers, palm oil, cacao butter, egg white, potato starch, vanilla Madagascar, vanilla flavor natural

DC50E Macanosa, Praline cream Macadamia Soft pail 5 kg (11 lbs) 12 mth • 28–32 82–90 • • • • • Sugar, macadamia-nuts 37 %, hardened coconut fat, hardened palm kernel oil, cacao kernel, emulsifier (E322: soya lecithin)

DC53E Pistachiosa F, Cream Pistachio Firm, 3) HQC pail 5 kg (11 lbs) 12 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 flavor (nature-identical), color (E160a: beta-carotene)

DC56E Almonosa F, Praline cream Almonds Firm, 3) HQC pail 5 kg (11 lbs) 12 mth • 28–32 82–90 • • • • • Sugar, almonds 38%, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E322: soya lecithin), vanilla Madagascar

DC57E Cappuccino, Filling Coffee pail 5 kg (11 lbs) 12 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

DC75E Fraganosa, Filling Strawberry pail 5 kg (11 lbs) 12 mth • 28–32 82–90 • • • • • Sugar, partially hardened coconut fat, skimmed milk powder, palm kernel oil, palm oil, skimmed yogurt powder, whole milk powder, maltodextrin, strawberry fruit powder, beetroot red concentrate, emulsifier (E322: soya lecithin), strawberry flavor nature-identical, lemon fruit powder

DC76E Frambonosa, Filling Raspberry, 3) HQC pail 6 kg (13.2 lbs) 12 mth • 28–32 82–90 • • • • • Partially hardened coconut fat, sugar, maltodextrin, lactose, raspberry fruit powder, whole milk powder, emulsifier (E322: soya lecithin), beetroot red concentrate, raspberry flavor natural-identical

DC77E Mangonosa, Filling Mango Passionfruit, 3) HQC pail 6 kg (13.2 lbs) 12 mth • 28–32 82–90 • • • • • Partially hardened coconut fat, sugar, maltodextrin, lactose, mango fruit powder, whole milk powder, passionfruit powder, emulsifier (E322: soya lecithin), mango flavor (nature-identical), color (E160a: beta-carotene)

DF09E Cardamomosa F, Filling Cardamom pail 6 kg (13.2 lbs) 15 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

DF19E Rosanosa, Filling Rose pail 6 kg (13.2 lbs) 12 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 pail 6 kg (13.2 lbs) 12 mth • 28–32 82–90 • • • • • Sugar, palm kernel oil, whole milk powder, palm oil, sunflower oil, skimmed milk powder, emulsifier (E322: soya lecithin), flavor, saffron, color (E160a: beta-carotene)

DF33E Mascarponosa, Filling Mascarpone flavor, 3) HQC pail 6 kg (13.2 lbs) 12 mth • 28–32 82–90 • • • • • Sugar, palm kernel oil, cream powder, sunflower oil, palm oil, skimmed milk powder, whey powder, emulsifier (E322: soya lecithin), flavor

DF36E Apricosa, Filling Apricots, 3) HQC pail 6 kg (13.2 lbs) 12 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), color (E160a: beat-caratone), apricot natural flavor, beetroot red concentrate

DF37E Coffeenosa, Filling Coffee, 3) HQC pail 6 kg (13.2 lbs) 12 mth • 28–32 82–90 • • • • • Sugar, palm kernel oil, whole milk powder, palm oil, sunflower oil, roasted coffee, skimmed milk powder, emulsifier (E322: soya lecithin)

TM87E Limone, Cream Lemon ready to use, 3) HQC pail 5 kg (11 lbs) 12 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 flavor natural, lemon oil, emulsifier (E322: soya lecithin) preservative (E202: potassium sorbate), color (E100: turmeric oleoresin), vanilla extract

TM88E Arancia, Cream Orange ready to use, 3) HQC pail 5 kg (11 lbs) 12 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 flavor natural, orange oil, acidifier (E330: citric acid), emulsifier (E322: soya lecithin), preservative (E202: potassium sorbate), color (E160a: beta-carotene), vanilla extract

HA20B Croquantine, Broken wafers ct 2 kg (4.3 lbs) 12 mth • • • Wheat flour, sugar, coconut oil, palm kernel oil, invert sugar syrup, water, skimmed milk powder, butterfat, emulsifier (E322,: rapeseed lecithin), flavor, edible salt, barley malt extract, paprika

Caramel Creams, Flavorings, Praline Pastes, Gianduja BasesCaramel Creams, Flavorings, Praline Pastes, Gianduja Bases

14 15



Ability to pipe

Usable asa flavor

Deep-freezable


Caramel CreamsTM30E Cara-Molla, Cream caramel, 3) HQC pail 5.5 kg (12 lbs) 9 mth • • • •

For pralines, pastries, cakes, desserts and ice cream

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

TM01E Caramel brûlé fleur de sel, Cream caramel Salt, 3) HQC pail 5.5 kg (12 lbs) 9 mth • • • • Sugar, whole cream, wheat glucose syrup, butter, water, fleur de sel (sea salt)

TM52E Caramel, Caramel Cream pail 5.5 kg (12 lbs) 9 mth • • • • Sugar, water, moisture control agent (E420: sorbitol), palm kernel oil, skimmed milk powder, palm oil, emulsifier (E471: mono- and diglycerides of vegetab-le fatty acids), edible salt, vanilla extract

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

Warm up to ...°F

Usable asa flavor

Deep-freezable

Main usage Specification

FlavoringsFE64E Gusto Ricco, Paste Mocca Waterfree, 3) HQC tins 6×1 kg (2.2 lbs) 12 mth 28–32 82–90 • •

To flavor 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, 3) HQC tins 6×1 kg (2.2 lbs) 12 mth 28–32 82–90 • • Pistachio, sugar, pistachio natural flavor

DF50E Almond Praline Paste 75%, Almond paste, 3) HQC tins 6×1 kg (2.2 lbs) 12 mth 28–32 82–90 • •For flavoring sponges, ganches, cou-vertures doughs, cookies, mousses, sorbets, sauces, cheese cakes, cream pies, marzipan, creams, ice cream

Almonds 75%, sugar

RA50E Lemon Peel, Lemon peel box 4×1 kg (2.2 lbs) 9 mth • • Lemon peel 76%, sugar, water, lemon flavor natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), color (E160a: beta-carotene)

RA51E Orange Peel, Orange peel box 4×1 kg (2.2 lbs) 9 mth • • Orange peel 76%, sugar, water, orange flavor natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), color (E160a: beta-carotene)

Praline Pastes, Gianduja Bases

DC46E Praline Paste 1:1, Praline paste Hazelnuts, 3) HQC pail 5 kg (11 lbs) 12 mth 28–32 82–90 • •

For sponges, pralines, giandujas, doughs, cookies, mousses, sorbets, sauces, cheese cakes, cream pies, marzipan, ice cream, ect.

Hazelnuts 50%, sugar

DC44ERustica Noble Piemontese 60%, Base Gianduja Hazelnuts Rustic, 3) HQC

pail 5 kg (11 lbs) 12 mth 28–32 82–90 • • Hazelnuts 60%, sugar

DC54ERustica Noble Valencia 60%, Base Gianduja Almonds Rustic, 3)

HQCpail 5 kg (11 lbs) 12 mth 28–32 82–90 • • Almonds 60%, sugar

DC74E Fina Noble Piemontese 60%, Base Gianduja Hazelnuts, 3) HQC pail 6 kg (13.2 lbs) 12 mth 28–32 82–90 • • Hazelnuts 60%, sugar

DC78E Fina Noble Valencia 60%, Base Gianduja Almonds, 3) HQC pail 6 kg (13.2 lbs) 12 mth 28–32 82–90 • • Almonds 60%, sugar

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

16 17



Ability to whip

Rollable/firm

Ability to pipe


Useable as flavor

Deep-freezable


MarzipanKK02E Marzipan, Confectionary Marzipan ct 2×7 kg (15.4 lbs) 12 mth • • • • • • For centres of pralines, chocolate speciali-

ties, almond confectioneries and pastries

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

KK05E Luebeck, Marzipan Raw mass ct 2x5 kg (11lbs)block (2.2 lbs)] 10 mth • • • • • Almonds, sugar, water, invert sugar syrup, preservative (E202: potassium sorbate)

KK06E Modelliermarzipan, Marzipan for modelling ct 2×7 kg (15.4 lbs) 12 mth • • • •For modelling figures and flowers, covering cakes and pastries

Sugar, almonds 29 %, moisture control agent (E:420: 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 ct 2×3 kg (6.6 lbs) 12 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, 3) HQC 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, 3) HQC ct 2×3 kg (6.6 lbs) 12 mth • • • • Sugar, cacao butter, whole milk powder, whey powder, emulsifier (E322: soya lecithin), vanilla extract. Cacao Min. 25 %

HA08E Vermicelles D, Chocolate vermicelli Dark ct 2×4 kg (8.8 lbs) 12 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. Cacao Min. 40 %

HA09E Pâtisserie Vermicelles D, Patisserie vermicelli Dark ct 2×4 kg (8.8 lbs) 12 mth • • • • Sugar, cacao powder, cacao butter, palm oil, emulsifier (E322: soya lecithin), vanilla extract. Cacao Min. 35%

HA45BXocoflakes Grand Cru Grenada 38%, Flaky wafers Covered

ct 1×3 kg (6.6 lbs) 12 mth • • • • Sugar, cacao butter, wheat flour, cacao kernel (Grenada), skimmed milk powder, whole milk powder, cream powder, coconut oil, palm kernel oil, water, invert sugar syrup, glucose syrup, butterfat, emulsifier (E322: rapeseed lecithin), glazing agent (E414: gum arabic), flavor, edible salt, barley malt extract, paprika

NU01E Qroqant, Croquants, Caramelized Granulated, 3) HQC ct 2×2.5 kg (5.5 lbs) 18 mth • • • • Sugar, puffed rice, water, wheat glucose syrup

CA04E Scrivosa B, Writing chocolate Dark, 3) HQC 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 ct 6×1.25 kg (2.7 lbs) 12 mth • • • • Sugar, hardened coconut fat, hardened palm kernel oil, skimmed milk powder, color (E170: calcium carbonates), emulsifier (E322: soya lecithin)

TM81E Deco Roma, Covering mass White, 3) HQC pail 6.5 kg (14.3 lbs) 12 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 pail 6 kg (13.2 lbs) 12 mth • • •Modeling 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) 12 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) 12 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), flavor, vanilla extract, colors (E101: riboflavin, E160a: beta-carotene), vanilla Madagascar, edible salt


Useable as flavor

For decoration

Deep-freezable

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

Mousse, Cream PowderTM77E Maracaibo Mousse, Mousse Granulate ct 9×750 g (1.6 lbs) 12 mth • • For pastries, cakes and desserts. Recipe: 750g (25.3oz) gra-

nulate, 500g (16.9oz) hot milk, 1300g (44oz) whipped cream.Cacao kernel (Venezuela), sugar, cacao butter, maize glucose syrup, gelling agent (E407: carrageenan), emulsifier (E322: soya lecithin), vanilla Madagascar. Cacao Min. 61%

UE03E Cremepulver, Vanilla cream powder Warm pail 6 kg (13.2 lbs) 12 mth • For pastries, cakes and desserts. Recipe: 100g (3.5oz) pow-der, 200g (7oz) sugar, 1000g (35oz) hot milk.

Maize starch, colors (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 & Confectionery ShellsPastry & Confectionery Shells

18 19

Any changes subject to alterations

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

Bake-stable

Deep-freezable


Pastry and Confectionery Shells

HH40E Choc Pâtisse D Ø 68mm, Butter pastryshells Sweet Round Dark 2×ct 126 pcs (14 blisters of 18 pcs) 12 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

HD40E Pâtisse Ø 68mm, Butter pastryshells Sweet Round 2×ct 126 pcs (14 blisters of 18 pcs) 12 mth • • • Wheat flour, sugar, palm oil, butter 11 %, water, skimmed mik powder, emulsifier (E322: soya lecithin), edible salt

HD47E Dessert Pâtisse Ø 90mm, Butter pastryshells Sweet Round Jagged 2×ct 66 pcs without blisters (12×11 pcs) 12 mth • • • Wheat flour, sugar, palm oil, butter 11 %, water, skimmed milk powder, emulsifier (E322: soya lecithin), edible salt

HD49E Mignardise Ø 50mm, Butter pastryshells Sweet Flower 2×ct 135 pcs (10 blisters of 27 pcs) 12 mth • • • Wheat flour, sugar, palm oil, butter 11 %, skimmed milk powder, water, emulsifier (E322: soya lecithin), edible salt

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

HD80E Friandise Ø 38mm, Butter pastryshells Sweet Round 2×ct 378 pcs (14 blisters of 54 pcs) 12 mth • • • Wheat flour, palm oil, sugar, butter 12 %, water, 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) 12 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) 12 mth • • • Wheat flour, sugar, palm oil, hazelnuts 11 %, butter 9 %, 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) 12 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) 12 mth • • • Flour (wheat, rye, spelt), palm oil, butter 12 %, maltodextrin, water, soya flour, wheat fibers, skimmed milk powder, edible salt, emulsifier (E322: soya lecithin)

Indication for Tempering of CouverturesIndication for Tempering of Couvertures

20 21

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

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 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 precrystallization Vaccination method

Table for Personalized Maracaibo Couverture Blend of Maracaibo 65 % and Maracaibo 88 %

22 23

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

Stephan ItenSimon Badertscher

Lionel TissotAnil Rohira

Felchlin Pastry ChefsExport Corporate Pastry Chefs

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