Felchlin - Product List

Where confectionery of high quality is produced ...
Felchlin components and marketing supports lead to success
Product List 2013
Worldwide
Your local distributors:
Max Felchlin AG Switzerland www.felchlin.com
Worldwide Partners
Felchlin Distributors
Australia
Top Shelf Food PTY Ltd
Austria
Hermann Ratzinger
Belgium
Cnudde NV
Belgium – Antwerpen
Markelbach & Corne
Canada
Primeco Group Corp.
Canada
H. U. H. Imports Inc.
Canada
Signature Fine Foods
Canada – Saskatchewan
Harden & Huyse
China
Sino Bright Pacific Ltd
DenmarkKageButikken
Egypt
Mido International Trading SAE
England
Town & Country Fine Foods
France
Maison des métiers de bouche
Germany
Hermann Ratzinger
Greece
Sweet Ice M. Ltd
Hong Kong
Gourmet House Ltd
Iceland
Saelkeradreifing ehf
India
Bake Kraft
Italy
Maison Dolci SRL
Japan
DKSH Japan K.K.
Kingdom of Bahrain
Swiss Food Specialities
Kuwait
Kuwait Proteins Co. W.L.L.
Lebanon
Le Farinier SAL
Luxembourg
Marilux s.a.r.l.
Macau
Gourmet House Macau Ltd
Malaysia
Pastry Pro Sdn Bhd
Mauritius
La Canne à Sucre Gastro Service Co. Ltd
Mexico
Deluca Alimentos y Chocolates SA CV
NorwayBAKO
Philippines
Werdenberg International Corporation
Puerto Rico
Caribe Fine Foods
Romania
Ireks Pan Romania SRL
Saudi Arabia
Islam Commercial Enterprises
Singapore
Euraco Finefood Pte Ltd
South Africa
Île de païn
South Korea
Sun-In Co. Ltd
Spain
Contorni Caoland SL
Sweden
ÅSÖ AB
Taiwan
Esprit International Co. Ltd
Thailand
Jagota Brothers Trading Ltd
Turkey
Ireks Gida Sanayi A.S.
United Arab Emirates
Masterbaker Marketing FZCO
USA - Central Region
Midwest Imports Ltd
USA - Central Southwestern Region
Swiss Chalet Fine Foods
USA – Colorado
Harvest Mountain Foods Inc
USA – Hawaii
King Food Service
USA - Northeastern Region
Swiss Chalet Fine Foods
USA - Northwestern Region
The Peterson Company
USA - Southeastern Region
Swiss Chalet Fine Foods
USA - Southwestern Region
Swiss Chalet Fine Foods
USA - Washington D.C. / Maryland
Caldwell Food Group
Contents
Product List 2013
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DescriptionPage
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
Couvertures
Grand Cru Couvertures
Art.No.
Units
Shelf life
Cacao
content
Viscositiy
drops
Specification
(cream and milk powder exclusively of Swiss origin)
Cru Sauvage Couvertures
CS93E
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 Couvertures
CR74E
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 Couvertures
CO88E
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 %
Organic Program certification: bio.inspecta AG
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
1)
2)
4
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
Any changes subject to alterations
5
Couvertures
Couvertures, Chocolates
Art.No.
Units
Shelf life
Cacao
content
Viscositiy
drops
Specification
(cream and milk powder exclusively of Swiss origin)
Dark Couvertures
CL86E
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, 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, 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, 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%
3)
3)
3)
Milk Couvertures
CL85E
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, 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, 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%
3)
3)
White Couvertures
FE36E
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, 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 %
3)
Organic Program certification: bio.inspecta AG
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
1)
2)
6
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
Any changes subject to alterations
7
Coatings, Glazes, Cacao Products
Coatings, Glazes, Cacao Products
Art.No.
Units
Shelf life
Mechanized
coatings
Mechanized
coatings
Manual
molding
Direct
method
Microwave
method
Specification
(cream and milk powder exclusively of Swiss origin)
Coatings
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
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
CP50E
Ultra Milk, Coating Milk Bar, 3) HQC
ct 2×10 kg (22 lbs) [10 blisters 2 kg (4.3 lbs)]
12 mth
•
•
•
CP51E
Ultra Dark, Coating Dark Bar, 3) HQC
ct 2×10 kg (22 lbs) [10 blisters 2 kg (4.3 lbs)]
18 mth
•
•
•
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
Art.No.
Units
Shelf life
Ready to
use
Warm up
to ... °C
Warm up
to ... °F
35-40
95-104
Sprinkling
of indi.
items
For
decoration
Useable
as flavor
Deepfreezable
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
•
•
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
•
To cover pastries, cakes, entremets and desserts
(can be diluted using max. 5% water or sugar
Wheat glucose syrup, sugar, water, palm kernel oil, maize glucose syrup, skimmed milk
syrup)
TM98E
Choco Brillant White, Coating White, 3) HQC
pail 6 kg (13.2 lbs)
12 mth
•
35-40
95-104
28–45
82–113
•
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
•
Cacao Products
CS05E
Cacaomass 100% Ghana, Cacao mass Rondo
ct 2×6 kg (13.2 lbs) [6 bags 2 kg (4.3 lbs)]
18 mth
•
CA23E
Cacao Nibs Ghana 3-4mm, Cacaonibs Roasted
ct 1×12 kg (26.4 lbs) [12 bags 1 kg (2.2 lbs)]
18 mth
•
CA19E
Cacao 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
•
CS11E
Cacaobutter 100% G, Cacao butter Grated, 3) HQC
bag 4 × 2.5 kg (5.5 lbs)
12 mth
HA01E
Cacaopowder 22-24%, Cacaopowder
ct 6 ×1 kg (2.2 lbs)
36 mth
Organic Program certification: bio.inspecta AG
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
1)
28–45
•
•
•
To flavor creams, glazes, mixtures and doughs
•
•
•
•
•
•
For decoration of cakes and pastries. Sprinkle on Cacao beans in pieces (Ghana). Cacao Min. 100 %
ice cream and desserts. Ingredient in pralines,
Cacao beans in pieces (Ghana), sugar, wheat glucose syrup, water
fillings, giandujas, etc.
82–113
•
•
•
•
•
To adjust viscosity of couvertures or chocolates.
To stabilise creams
For chocolate sponges, doughs, ice cream,
fondant, dusting
Cacao kernel 100 % (Ghana). Cacao Min. 99 %
Cacao butter 100 %. Cacao Min. 100 %
Cacao powder, vanilla Madagascar
Any changes subject to alterations
2)
8
9
Giandujas, Fillings to Bake, Chocolate Spreads
Giandujas, Fillings to Bake, Chocolate Spreads
Art.No.
Units
Shelf life
Ready to
use
Warm up
to ... °C
Warm up
to ... °F
Ability to
whip
Rollable/
firm
Ability to
pipe
Useable
as a
coating
Useable
as flavor
Deepfreezable
Main usage
Specification
(cream and milk powder exclusively of Swiss origin)
Giandujas
CP88E
DC86E
Piemont Gianduja, Gianduja Dark Hazelnuts Bar,
3)
HQC
Maracaibo Gianduja, Gianduja Dark Macadamianuts,
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
•
•
•
•
•
•
pail 5 kg (11 lbs)
12 mth
•
28–32
82–90
•
•
•
•
•
•
12 mth
•
28–32
82–90
•
•
•
•
•
•
12 mth
•
28–32
82–90
•
•
•
•
•
•
12 mth
•
28–32
82–90
•
•
•
•
•
•
12 mth
•
28–32
82–90
•
•
•
•
•
Ability to
pipe
Spreadable
CP82E
Gianduja D, Gianduja Dark Hazelnuts Bar, 3) HQC
CP84E
Gianduja M, Gianduja Milk Almonds Bar
FE56E
Gianduja W, Gianduja White Almonds Extra fine Bar
FE93E
Cocos Gianduja, Gianduja White, Shredded coconuts,
pail 6 kg (13.2 lbs)
3)
HQC
Art.No.
box 3×6 kg (13.2 lbs)
[3 plates of 2 kg each,
20×30×3 cm
(8×12×1.2 inch)]
Units
Shelf life
Ready to
use
Rollable/
firm
Deepfreezable
Main usage
Pralines,
specialities,
confectioneries,
pastries, flavoring
ice cream
Hazelnuts 35%, sugar, cacao kernel (Venezuela), cacao butter, emulsifier (E322: soya
lecithin), vanilla Madagascar
Sugar, macadamia-nuts 33%, cacao kernel (Venezuela), cacao butter, emulsifier (E322: soya
lecithin), vanilla Madagascar
Sugar, hazelnuts, cacao kernel (Ghana), cacao butter, whey powder, dextrose, emulsifier
(E322: soya lecithin), vanilla Madagascar
Sugar, almonds, cacao butter, whole milk powder, cacao kernel (Ghana), whey powder,
skimmed milk powder, emulsifier (E322: soya lecithin), vanilla Madagascar
Sugar, almonds, cacao butter, whole milk powder, whey powder, skimmed milk powder,
emulsifier (E322: soya lecithin), vanilla extract
Sugar, grated coconut 35%, cacao butter, palm kernel oil, skimmed milk powder, whole milk
powder, palm oil, emulsifier (E322: soya lecithin), vanilla extract
Specification
(cream and milk powder exclusively of Swiss origin)
Fillings to Bake
KK43E
California 1:1 Almond paste, 3) HQC
pail 12 kg (26.4 lbs)
6 mth
•
•
•
•
KK44E
California 1:1 Almond paste, 3) HQC
pail 6.5 kg (14.3 lbs)
6 mth
•
•
KB02E
Felcopan 5% Bakery filling Almonds, 3) HQC
pail 12.5 kg (27.5 lbs)
6 mth
•
•
•
•
KB31E
Tarragona 25% Bakery filling Hazelnut
pail 12.5 kg (27.5 lbs)
6 mth
•
•
•
•
KB50E
Macron, Mix Hazelnut Macaron
ct 6 ×1.4 kg (3 lbs)
6 mth
•
•
•
Almonds 47%, sugar, water, preservative (E200: sorbic acid, E202: potassium sorbate), edible salt
Almond confectioneries, pastries and as a filling for
almond specialites
Hazelnut confectioneries, pastries and as a filling for
hazelnut specialities
Macarons and confectioneries. 1400 g mix, 200/250 g
water, whisk 5–10 min. in the machine
Almonds 47%, sugar, water, preservative (E200: sorbic acid, E202: potassium sorbate), edible salt
Sugar, water, soya, moisture control agent (E420: sorbitol), almonds 5%, maize flour, wheat glucose syrup, preservative (E202: potassium sorbate), bitter almond natural flavor, acidifier (E330: citric acid), flavor
Sugar, hazelnuts 25 %, water, soya, rice-starch, caramel, grated lemon peel, preservative (E200: sorbic acid),
cinnamon, acidifier (E330: citric acid)
Sugar, hazelnuts 32 %, egg white powder, maize starch, fructose, soya flour, raising agent (E501: potassium carbonate)
Chocolate Spreads
DC61E
Choco Bake, Chocolate filling Suitable for piping
pail 6 kg (13.2 lbs)
12 mth
•
•
•
•
DF49E
Nocella, Filling Hazelnuts Bake stable
pail 6 kg (13.2 lbs)
12 mth
•
•
•
•
Organic Program certification: bio.inspecta AG
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
1)
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%
Sugar, sunflower oil, hazelnuts 13%, cacao powder, whole milk powder, palm kernel oil, palm oil, emulsifier (E322:
soya lecithin). Cacao Min. 7%
Any changes subject to alterations
2)
10
11
Fillings
Fillings
Art.No.
Units
Shelf life
Ready to
use
Warm up
to ... °C
Warm up
to ... °F
Ability to
whip
Ability to
pipe
Useable
as a
coating
Useable
as flavor
Deepfreezable
Main
usage
Specification
(cream and milk powder exclusively of Swiss origin)
•
•
•
•
•
Sugar, hazelnuts 36%, coconut oil, cacao kernel, shea butter, emulsifier (E471: mono- and diglycerides of vegetabel fatty acids), vanilla Madagascar
•
•
Sugar, hazelnuts 37%, palm oil, palm kernel oil, cacao kernel (Ghana), soya flour, emulsifier (E322: soya lecithin), vanilla Madagascar
Fillings
DF60E
Pralinosa Intenso, Praline cream Hazelnuts
pail 6 kg (13.2 lbs)
12 mth
•
28–32
82–90
DC01E
Pralinosa W, Praline cream Hazelnuts Soft, 3) HQC
pail 5 kg (11 lbs)
12 mth
•
28–32
82–90
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
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
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
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
DC09E
DC14E
DC43E
Praline F, Praline cream Hazelnuts, Firm, No Added
Sugar
Praline Croquantine, Praline cream Almonds Flaky
wafers, 3) HQC
Nougatnosa, Cream Almonds Hazelnuts Nougat
pieces, 3) HQC
•
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
•
•
•
•
•
DC75E
Fraganosa, Filling Strawberry
pail 5 kg (11 lbs)
12 mth
•
28–32
82–90
•
•
•
•
•
DC76E
Frambonosa, Filling Raspberry, 3) HQC
pail 6 kg (13.2 lbs)
12 mth
•
28–32
82–90
•
•
•
•
•
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
1)
2)
3)
Organic Program certification: bio.inspecta AG
The cacao beans for the cacao mass and the cacao butter are from Rainforest Alliance Certified TM farms.
Certified by Halal Quality Control Netherlands
12
For pralines,
pastries,
cakes and
desserts
Partially hardened coconut fat, sugar, skimmed milk powder, whole milk powder, roasted coffee 2.5%, cacao powder, emulsifier (E322: soya lecithin), vanilla Madagascar
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
Partially hardened coconut fat, sugar, maltodextrin, lactose, raspberry fruit powder, whole milk powder, emulsifier (E322: soya lecithin), beetroot red concentrate, raspberry flavor natural-identical
Any changes subject to alterations
13
Caramel Creams, Flavorings, Praline Pastes, Gianduja Bases
Caramel Creams, Flavorings, Praline Pastes, Gianduja Bases
Art.No.
Units
Shelf life
Ready to
use
Ability to
pipe
Usable as
a flavor
Deepfreezable
Main usage
Specification
(cream and milk powder exclusively of Swiss origin)
Caramel Creams
TM30E
Cara-Molla, Cream caramel, 3) HQC
pail 5.5 kg (12 lbs)
9 mth
•
•
•
•
TM01E
Caramel brûlé fleur de sel, Cream caramel Salt, 3) HQC
pail 5.5 kg (12 lbs)
9 mth
•
•
•
•
TM52E
Caramel, Caramel Cream
pail 5.5 kg (12 lbs)
9 mth
•
•
•
•
Art.No.
Units
Shelf life
Warm up
to ...°C
Warm up
to ...°F
12 mth
28–32
82–90
Usable as
a flavor
Deepfreezable
•
•
Sugar, water, cream powder, moisture control agent (E420: sorbitol), edible salt, vanilla extract
For pralines, pastries, cakes, desserts
Sugar, whole cream, wheat glucose syrup, butter, water, fleur de sel (sea salt)
and ice cream
Sugar, water, moisture control agent (E420: sorbitol), palm kernel oil, skimmed milk powder, palm oil, emulsifier (E471: mono- and diglycerides of vegetable fatty acids), edible salt, vanilla extract
Main usage
Specification
Flavorings
FE64E
Gusto Ricco, Paste Mocca Waterfree, 3) HQC
tins 6 ×1 kg (2.2 lbs)
Roasted coffee 29%, sunflower oil, soya flour, palm kernel oil, palm oil, emulsifier (E322: soya lecithin)
To flavor creams and ice creams
DF18E
Pistacia Vera, Paste Pistacio Concentrate Waterfree, 3) HQC
tins 6 ×1 kg (2.2 lbs)
12 mth
28–32
82–90
•
•
DF50E
Almond Praline Paste 75%, Almond paste, 3) HQC
tins 6 ×1 kg (2.2 lbs)
12 mth
28–32
82–90
•
•
RA50E
Lemon Peel, Lemon peel
box 4 ×1 kg (2.2 lbs)
9 mth
•
•
RA51E
Orange Peel, Orange peel
box 4 ×1 kg (2.2 lbs)
9 mth
•
•
pail 5 kg (11 lbs)
12 mth
28–32
82–90
•
•
pail 5 kg (11 lbs)
12 mth
28–32
82–90
•
•
pail 5 kg (11 lbs)
12 mth
28–32
82–90
•
•
Pistachio, sugar, pistachio natural flavor
Almonds 75%, sugar
For flavoring sponges, ganches, couvertures doughs, cookies, mousses,
Lemon peel 76%, sugar, water, lemon flavor natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), color (E160a: beta-carotene)
sorbets, sauces, cheese cakes, cream
pies, marzipan, creams, ice cream
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
DC44E
DC54E
Praline Paste 1:1, Praline paste Hazelnuts, 3) HQC
Rustica Noble Piemontese 60%, Base Gianduja Hazelnuts Rustic,
3)
HQC
Rustica Noble Valencia 60%, Base Gianduja Almonds Rustic, 3)
HQC
DC74E
Fina Noble Piemontese 60%, Base Gianduja Hazelnuts, 3) HQC
pail 6 kg (13.2 lbs)
12 mth
28–32
82–90
•
•
DC78E
Fina Noble Valencia 60%, Base Gianduja Almonds, 3) HQC
pail 6 kg (13.2 lbs)
12 mth
28–32
82–90
•
•
1)
2)
3)
Organic Program certification: bio.inspecta AG
The cacao beans for the cacao mass and the cacao butter are from Rainforest Alliance Certified TM farms.
Certified by Halal Quality Control Netherlands
14
Hazelnuts 50%, sugar
For sponges, pralines, giandujas,
doughs, cookies, mousses, sorbets,
sauces, cheese cakes, cream pies,
marzipan, ice cream, ect.
Hazelnuts 60%, sugar
Almonds 60%, sugar
Hazelnuts 60%, sugar
Almonds 60%, sugar
Any changes subject to alterations
15
Marzipan, Products for Decoration, Mousse, Cream Powder, Sauce
Marzipan, Products for Decoration, Mousse, Cream Powder, Sauce
Art.No.
Units
Shelf life
Ready to
use
Ability to
whip
Rollable/
firm
Ability to
pipe
Useable as
a coating
Useable as
flavor
Deepfreezable
•
•
•
•
•
•
Main usage
Specification
(cream and milk powder exclusively of Swiss origin)
Marzipan
KK02E
Marzipan, Confectionary Marzipan
ct 2 × 7 kg (15.4 lbs)
12 mth
•
•
KK05E
Luebeck, Marzipan Raw mass
ct 2 x 5 kg (11lbs)block (2.2 lbs)]
10 mth
•
•
KK06E
Modelliermarzipan, Marzipan for modelling
Art.No.
ct 2×7 kg (15.4 lbs)
Units
12 mth
Shelf life
•
Ready to
use
•
•
Warm up to
45-48°C /
104-113 °F
Sprinkling
of indiv.
items
•
Rollable/
firm
For
decoration
•
Deepfreezable
For centres of pralines, chocolate specialities, almond confectioneries and pastries
For modelling figures and flowers, covering
cakes and pastries
Main usage
Sugar, almonds 43 %, water, moisture control agent (E420: sorbitol), invert sugar, enzyme (E1103: invertase)
Almonds, sugar, water, invert sugar syrup, preservative (E202: potassium sorbate)
Sugar, almonds 29 %, moisture control agent (E:420: sorbitol), glucose syrup, water, enzyme (E1103: invertase)
Specification
(cream and milk powder exclusively of Swiss origin)
Products for Decoration
Sugar, whole milk powder, cacao butter, cacao kernel (Ghana, Java), whey powder, emulsifier (E322: soya lecithin), vanilla Madagascar.
Cacao Min. 30 %
CS01E
Decorta M, Chocolate shavings Milk
ct 2 × 3 kg (6.6 lbs)
12 mth
•
•
•
•
CS10E
Decorta F, Chocolate shavings Dark, 3) HQC
ct 2 × 3 kg (6.6 lbs)
18 mth
•
•
•
•
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
•
•
•
•
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
•
•
•
•
HA45B
Xocoflakes Grand Cru Grenada 38%, Flaky wafers
Covered
ct 1× 3 kg (6.6 lbs)
12 mth
•
•
•
•
NU01E
Qroqant, Croquants, Caramelized Granulated, 3) HQC
ct 2 × 2.5 kg (5.5 lbs)
18 mth
•
•
•
•
CA04E
Scrivosa B, Writing chocolate Dark, 3) HQC
ct 6 ×1.25 kg (2.7 lbs)
18 mth
•
•
•
•
FE08E
Scrivosa W, Writing chocolate White
ct 6 ×1.25 kg (2.7 lbs)
12 mth
•
•
•
•
TM81E
Deco Roma, Covering mass White, HQC
pail 6.5 kg (14.3 lbs)
12 mth
•
•
•
TM83E
Deco Magic, Covering mass White
pail 6 kg (13.2 lbs)
12 mth
•
•
•
VM96E
Decor Chips, Decor flakes
ct 2 × 4 kg (8.8 lbs)
12 mth
•
3)
Art.No.
Units
Shelf life
Ready to
use
•
Useable as
flavor
For
decoration
•
Deepfreezable
•
For decorating cakes (Black
Forest Cake), pastries
For sprinkling on cakes,
petits fours, pralines, ice
cream and all kind of baked
pastries
Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: soya lecithin). Cacao Min. 44 %
Sugar, cacao powder, cacao butter, palm oil, emulsifier (E322: soya lecithin), vanilla extract. Cacao Min. 35%
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
Sugar, puffed rice, water, wheat glucose syrup
For decoration or writing on Sugar, low-fat cacao powder, palm kernel oil, palm oil, emulsifier (E322: soya lecithin)
cakes, pastries, confectioneSugar, hardened coconut fat, hardened palm kernel oil, skimmed milk powder, color (E170: calcium carbonates), emulsifier (E322: soya lecithin)
ries, cookies
For covering wedding cakes
and as decoration
Modeling paste for all kind of
decorations and show pieces
For decorationg cakes,
pastries and ice cream
Sugar, wheat glucose syrup, water, palm kernel oil, thickening agent (E413: tragacanth), palm oil, moisture control agent (E422: glycerin),
acidifier (E330: citric acid), vanillin
Sugar, hardened palm kernel oil, wheat glucose syrup, maltodextrin, moisture control agent (E422: glycerin), water, vanillin
Sugar, cacao kernel (Ghana), cacao powder, cacao butter, wheat glucose syrup, emulsifier (E322: soya lecithin), vanillin. Cacao Min. 32 %
Main usage recipe
Specification
(cream and milk powder exclusively of Swiss origin)
For pastries, cakes and desserts. Recipe: 750g (25.3oz) granulate, 500g (16.9oz) hot milk, 1300g (44oz) whipped cream.
For pastries, cakes and desserts. Recipe: 100g (3.5oz) powder, 200g (7oz) sugar, 1000g (35oz) hot milk.
Cacao kernel (Venezuela), sugar, cacao butter, maize glucose syrup, gelling agent (E407: carrageenan), emulsifier (E322: soya lecithin), vanilla
Madagascar. Cacao Min. 61%
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
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
Mousse, Cream Powder
TM77E
Maracaibo Mousse, Mousse Granulate
ct 9 × 750 g (1.6 lbs)
12 mth
•
UE03E
Cremepulver, Vanilla cream powder Warm
pail 6 kg (13.2 lbs)
12 mth
•
Bourbon Royal, Sauce Vanilla
ct 6 ×1 kg (2.2 lbs)
12 mth
•
Sauce
UE15E
1)
2)
3)
Organic Program certification: bio.inspecta AG
The cacao beans for the cacao mass and the cacao butter are from Rainforest Alliance Certified TM farms.
Certified by Halal Quality Control Netherlands
16
•
•
•
Any changes subject to alterations
17
Pastry & Confectionery Shells
Pastry & Confectionery Shells
Art.No.
Shell
Units
Shelf life
Protected
with a
coating
Bakestable
Deepfreezable
Specification
(cream and milk powder exclusively of Swiss origin)
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)
Any changes subject to alterations
18
19
Indication for Tempering of Couvertures
Indication for Tempering of Couvertures
Vaccination method
Tempering with precrystallization
20
Melting temperature
Precrystallization
temperature
Celsius
Precrystallization
temperature
Working temperature
Bolivia 68 % 60 h
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 % 72 h
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 % 30 h
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 % 72 h
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 % 72 h
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 % 48 h
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
Vaccination:
for 1 kg / lbs couverture at 48° C / 118.4° F
Temperature Rondos (coins): 20° – 23° C / 68° – 73.4° F
21
Table for Personalized Maracaibo Couverture
Blend of Maracaibo 65 % and Maracaibo 88 %
Felchlin Pastry Chefs
Export Corporate Pastry Chefs
Calculation cacao content
Requested couverture cacao content
22
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
Simon Badertscher
Stephan Iten
Anil Rohira
Lionel Tissot
23