catalog - Swiss Connection

Helpful Hints
Product Description
Charlotte Fruit Flavors
Unit Weight
35 oz
Page
11
35 oz
11
7 Cakes of 10” Diameter
2.5 Sheetpan Cakes of 24” x 16”
35 oz
11
8 Cakes of 10” Diameter
3 Sheetpan Cakes of 24” x 16”
35 oz
10
33 Portions of 2 oz each by weight
33 Portions of 4 oz each by volume
35 oz
12
Flavors 440 - 660 lb dough, cream,
ganache, sponge cake mix, etc
35 oz
12
20 Cakes of 10” Diameter
7 Sheetpan Cakes of 24” x 16”
2.5 Sheetpan Cakes of 24” x 16”
including Lemon, Raspberry, Strawberry
Chocolate, Tiramisu
Neutral
Dessert Mousses
including Mousse Au Chocolat Dark & White
Essences/Extracts
including Almond, Lemon Messina, Rum Caribia,
Vanilla Manana
Flavoring Compounds/Dessert Pastes
including Banana, Strawberry, Raspberry, Lemon, Mango,
Orange
Yield per Unit
7 Cakes of 10” Diameter
Basic Recipe:
Charlotte/Fond: Using 7 oz of Charlotte powder, 35 oz Whipped
Cream, add 9 oz of lukewarm (77 F) liquid. ( Works best with dairy whipping
cream. Non-dairy can also be used.)
Instead of using water to make your Charlotte mousse, try these to
enhance the flavor:
Chocolate
Lemon
Raspberry
Strawberry
Tiramisu
Fruit Juice
Wine
D
D
D
D
Milk
D
Liquor
D
D
D
D
D
Dusting powders are Non-Toxic and ideal for use on gum paste
flowers, plaques, lettering, etc. Can be used in dry form or
mixed with alcohol for painting and highlighting.
Suggested Liquors:
Cappuccino: 2 oz Coffee Liquor + 7 oz Water
Chocolate: 2 oz Rum, Brandy or Grand Marnier + 7 oz Water
Tiramisu:
2 oz Kahlua + 7 oz Water
If you have
You can use a simple pull technique to create a
striking plate design.
1) draw concentric circles with dessert sauce, then
2) pull outward and inward with a toothpick or knife tip to produce a dazzling sunburst effect!
inches
centimeters
ounce
gram
pound
gram
kilogram
pound
cup
teaspoon
mL
quart
cup
Measurement Conversions
multiply by
2.54
.3937
28.35
.0353
453.6
.0022
2.2046
.4536
16
15
.0667
4
.25
to get
centimeters
inches
gram
ounce
gram
pound
pound
kilogram
tablespoons
mL
teaspoon
cups
quart
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Table of Contents
Almond Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Amenities . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Baking Chocolate . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Baking Supplies . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Changemakers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Chestnut Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Chocolate Blocks & Chip . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
Chocolate Shells & Cups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6-7
Coatings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Cocoa Butter . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Cookies & Confections . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Colors Paste . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Compotee . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Conditions of Sale . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .19
Creams:
Filling Creams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
Powders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-11
Credit Application . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Cuisine Tech Kit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Decorations . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8-9
Dessert Ingredients, Misc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-16
Dessert Mousses . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Dessert Paste Aromas / Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Dusting Powders . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Essences/Extracts . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Flavoring Compounds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Flexipan . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Fonds . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Fruit, Frozen IQF . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14
Fruit Glazes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Gelatin . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Gelato & Ice Cream Flavors . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Lindt of Switzerland . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Macarons . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
Marmalades & Jams . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Mousses & Mousse Cake Mixes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-11
Pastry Shells:
Mini Dessert . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Savory . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
Short Dough . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1-2
Pate-a-Choux . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1-2
Puff . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Sweet . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .1
Puree, frozen . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .13,14
Roll Fondant Pettinice . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Sauces, Fruit . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .15
Sparkle Dust . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Stabilizers . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Sugar, misc. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
Toppings . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9, 15
Truffles . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18
Vanilla Beans . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
Vanilla Cream . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
Product List Updated: February 1, 2014
Please call for pricing information.
K
New!
- Denotes Kosher product, call for more information.
- Denotes a new item in our assortment.
- Proportions of pictures shown are not to scale
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3.35” Fluted Dessert Tartlet
Sweet Pastry Shells
Short Dough & Specialty Tart Shells
Item Number
101375
100292
120700
10101
Product Description
3.35” Fluted Dessert Tartlet 120ct
4
4” Fluted Tart Pure Butter Shell Sweet 72ct7.
Great for flans & fruit tarts¢
4New! 3.3” Frozen Raw Tart Shell 112ct
Made with pure butter, individually packed in aluminum cup
Cannot be shipped UPS!
4” Fluted Tart
25.6 ¢
3.3” Frozen Tart
In Alu Cup
3.25” Cannoli
Cannoli Shells
100670
10103
3.25” Mini Cannoli Shell 120ct
53.50
Traditional Italian, handmade cannoli shell, ideal for buffets
5.25” Large Cannoli Shell 48ct
43.75
Traditional Italian, handmade cannoli shell, ideal for individual dessert
30.0 ¢
The Best Cannoli Shells in Town - Guaranteed!
100671
5.25” Cannoli
18.
1.75”
Fluted Canape Sweet
Conveniently packaged in trays to prevent breakage.
Vienna Tartlet
Sweet Pastry Shells For Buffets
Mini Dessert Pastry Shells
100337
100344
100351
100335
100339
100338
101387
10201
1.75” Fluted Round Canape Shell Sweet 192ct
54.01
Short dough pastry shell
25.7 ¢
2” Vienna Tartlet Sweet 258ct
47.15
Vienna dough pure butter pastry shell
29.8 ¢ 28
New! 2.5” x 1” Mini Cone 228ct
(see page 2 for neutral cone)
A delicate wafer cone that can be used with sweet or savory fillings
2.75” Sugared Mini Cream Horn 108ct
47.82
Mini sweet pastry horn with sugar crystals
33.2 ¢
1.5” Mini Cream Puff 250ct
23.59
Pure butter pate-a-choux
9.4 ¢
2” Mini Eclair 250ct
25.66
Pure butter pate-a-choux
K New! 2” Fluted Tartlet Deep 140ct
Clean shell, coated to prolong shelflife once filled.
K
Mini Cone
Mini Cream Horn
Cream Puff
Mini Eclair
Deep Fluted Tartlet
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Savory Pastry Shells for Buffets
Puff Pastry Appetizer Shells for Hors d’Oeuvres
10220
Mini Round
Patty Shell
Item Number
Product Description
100330
1.25” Mini Round Patty Shell 192ct
Puff pastry mini bouchee “Zakouski”
1.5” Puff Pastry Mini Quiche Cup 192ct
Mini quiche shell, 3/4” H
100306
24.89
17.8
19.2 ¢19.8
51
.1 ¢
Short Dough Appetizer Pastry Shells for Hors d’Oeuvres
101350
K
New! 1.54 Mini Trendy Round Neutral 240ct
101349
K
New! 1.54 Mini Trendy Square Neutral 240ct
10221
Puff Pastry Mini
Quiche Cup
Margarine Shell with straight sides
Mini Trendy Shells Mini
Margarine Shell with Straight sides6 ¢
100350
3” x 1.4” Amusette Spoon Neutral 192ct
100303
1.75” Iris Shell Neutral 192ct
Short dough pastry shell in an innovative spoon shape
Short dough pastry shell, great tulip or crown look6 ¢
100280
K
1.75” Fluted Round Canape Shell Neutral 192ct
Short dough pastry shell
100355
21.4 ¢
16.7 ¢
New! 2.5” x 1” Mini Cone Wafer Neutral 308ct
45.03
Amusette Spoon
A delicate wafer cone ideal for innovative appetizers
Includes free painter’s palette
Iris
Amusette Spoon
1.75”, 2.5”
Fluted Round Shell
Mini Cones on Painter’s Palette
Mini Cone
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Cookies & Cake
Cookies used for Desserts and Decoration
Item Number
100347
30705
Product Description
Cookies/Cake Mix
500123
101907
Cake decorated with
Ladyfingers
Ladyfingers 3.53 oz or 12 pc per pack 60packs/cs
Ideal for use with our Tiramisu Dessert Mix (see page 13)
30620
Bienex Florentine Mix 12ct/21.16 oz
72.63 cs
Ideal for Florentine Cookies, Beesting or to create baskets or
6.37 bag
cone shaped shells
Paillette Feuilletine 5.5 lb
72.63 cs
Thin, crisp wafer pieces ideal for use as decoration, separating sponge from
cream, or layering on top of tartlet before cream and fruit
Bienex Cornets filled with
Chocolate Mousse
Florentine Cookies
made with Bienex
Macarons
Paillette Feuilletine
Frozen Macarons
500105
30701
4New! Chocolate and Fruit Macarons (6 asst flavors) 192 ct
Chocolate, White Chocolate, Raspberry, Apricot, Lemon, Pistachio
FROZEN, CANNOT BE SHIPPED UPS!
Chocolate Macarons
Macarons take the cake! Vivid in color
and flavor, these chewy delicacies are
perfect for various occasions.
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Pistachio Macarons
3
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Misc. Chocolate & Nut Products
Ready To Use Filling Creams
Item Number
100537
20155
Product Description
Price
Almond Paste
New! Caramel Filling Cream Callebaut 11 lb
Chestnut Paste
Almond and Hazelnut Specialties
100622
100772
K
500159
K
500313
100912
30601
Almond Paste American Almond 7 lb
For all your baking needs
Hazelnut Paste Callebaut 11 lb
Ideal for flavoring creams or Ganache
New! Hazelnut Paste Siebin 7.7#
Highly concentrated, low sugar.
New! MEC3 Hazelnut Prima 4.6 lb
Italian Hazelnut Paste
Swiss Chestnut Paste 900g
Premium quality, ideal for use with meringue desserts
Covering a cake with
Coating
Non-Tempering Chocolate Coatings
500510
20150
White Chocolate Coating Buttons 11 lb
NOEL
100039
White Pate a Glacer Ivoire (Ivory) 11 lb Pail5.10
500511
Dark Chocolate Coating Buttons 11 lb
Cacao Barry, set pail in Bain Marie - ready at all times!
66.84
NOEL
100885
Dark Pate a Glacer Brune 11 lb Pail
Cacao Barry, set pail in Bain Marie - ready at all times!
100930
Dark Coating Disks 26.4 lb
101901
Dark Prima Chocolate Glaze 11 lb Block
Cacao Barry
66.84
Milk Pate a Glacer 11 lb Pail
25.10
Use our
chocolate
coatings for
dipping fruit &
covering
pastries. Disks &
tiles make
measuring easier
and they’ll melt
faster.
Non-Tempering
Chocolate Coating
66.84
Bakels
100845
25.10
25.10
Cacao Barry, set pail in Bain Marie - ready at all times!
Pate a Glacer
Cocoa Butter Products
500101
New! Cocoa Butter in Buttons 3.25 lb
20100
Noel
101910
New! MyCryo 100% Cocoa Butter Powder 3.3 lb
For cooking and flavor enhancement
Easy tempering of chocolate.
4.62 lb
Callebaut Cocoa Powder
Cocoa Powder
500505
20160
NOEL Cocoa Powder 22/24% 5kg
33.5
Due to the strong fluctuations in the cocoa market, prices may be adjusted without notice!
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MyCryo Cocoa
Butter Powder
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Chocolate, Chocolate and more Chocolate
Chocolate Blocks & Couverture
20100
Item Number
100571 K
Product Description
White Couverture 11 lb Block
Callebaut import, CW2
40.32
3.67 lb
100782
Dark Semisweet Super Couverture 11 lb Block
Callebaut import, D835 NV
35.75
3.25 lb
28% Cocoa, 34% Total Fat, 24% Whole Milk Powder
K
54% Cocoa, 32% Total Fat
500102
100629
New! NOEL Atomized Couverture Powder 69% 8 lb Bucket 35.75
K
This is NOT processed cocoa powder. This is a pulverized couverture!
Cocoa Mass/Liquor 11 lb Block
48.75
Callebaut import, no sugar added, CM
4.43 lb
97.5% Dry Cocoa Solids
100784
K
100548
K
Milk Couverture 11 lb Block
Callebaut import, C823
35.95
3.27 lb
30% Cocoa, 23% Whole Milk Powder
Milk Gianduja Couverture 11 lb Block
Callebaut import, hazelnut flavored milk chocolate
28% Cocoa, 17% Whole Milk Powder, 24.9% Hazelnuts
46.50Special Order
4.23 lb
Chocolate Calets & Buttons
100607
K
20120
White Couverture Calets 22 lb
Callebaut import, CW2
76.08
3.46 lb
Dark Semi Sweet Couverture Calets/Disks 22 lb
Callebaut import, C811, Kosher/Dairy
71.96
3.27 lb
28% Cocoa, 34% Total Fat, 24% Whole Milk Powder
100596
K
100824
K
Noel Atomized
Couverture Powder
55% Cocoa, 36% Total Fat
Milk Chocolate Couverture Calets 22 lb
Callebaut import, C823
Callebaut
Chocolate Blocks
74.43
3.38 lb
35.32% Fat Content, Vanilla Extract
White Calets
Baking Chips
100660
K
100661
K
20120
White Ultimate Chocolate Chips (4,000ct) 30 lb
Barry Callebaut, Kosher/Parve, Baking Chips
Dark Calets
68.20
24% Cocoa Butter
Dark Semi Sweet Chocolate Chips (4,000ct) 30 lb
Barry Callebaut, Kosher/Parve, Baking Chips
42% Cocoa
101906
60.80
K
Duet White/Dark Chips (2,000ct) 50 lb
Barry Callebaut, Kosher/Parve, Baking Chips
60.80
2.03 lb
2.03 lb
42% Cocoa
Cacao Barry
Family of World’s Most Popular Chocolate Brands
Call us for information on your favorite type!
Chocolate Chips
Call for Chocolate
Contract Pricing
NOTE: Discounts
will be offered when
purchasing full cases
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Minicup Mona
Chocolate Shells
Mini Chocolate Shells
Item Number
White Minicup
20201
Product Description
Our chocolate shells are made with high quality imported chocolate.
Ideal for filling with mousse, vanilla cream and fruit.
All Mona Lisa cups are Trans Fat free!
100371
K
Minicups Mona 1 5/8” (42mm) x 9/16” high QD-18 210ct
100372
K
100379
K
New! Assorted Minicups 1.5” Mona 0.875” high, 0.75 oz. QD-17 200ct
101811
K
New! Mini Bowl Chocolate Cups 1.38”x0.85” high QD-20 200ct
Ideal for small mousse and fruit cups
White Minicups Mona 1.57" (42mm) x 9/16” high QW-18 210ct
Ideal for small mousse and fruit cups
Assorted Mini Cups
Triangle, Round, Square, and Drop shape, non-fluted with straight clean sides
Unless otherwise noted, the above shells are made with dark chocolate. White
chocolate shells are available on special order. Florets are ideal for after-dinner
drinks or as small mousse portions for the buffet.
Mini Bowl Cup
Plated Dessert Chocolate Shells
20202
Our dessert chocolate shells are another component to make your presentation complete. Fill with Mousse or your favorite cream and use our Dessert Sauces to decorate the plates. In little time you can dazzle a party of 5 or 500.
101812
K
160061
27.3 ¢
100384
K
Retro Cup
New! Retro Cups 2.4” Dark 2.2” high, Imported QD-21 45ct
Marie Charlotte 2.4” Dark 1.35” high, Imported 135ct
Belgium Import
K
Turbans Dark 2.5” Mona (64mm) Scalloped 0.9” high QD-14N 90ct
27.3 ¢
Marie Charlotte
Turban
Chocolate Shell with curled shavings (see page 11)
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Exclusive Chocolate Shells
Exclusive Chocolate Shells
Item Number
100230
100247
100244
100259
101426
20205
Marbled shells are made of
Dark and White chocolate.
Pastel shells are made of Dark
chocolate with White chocolate
and pastel-colored White
chocolate.
Product Description
Tulip Cup Petit Four, Marbled PF-1N 152ct
13/8” DIA x 13/8” H, 0.5 oz. capacity
K
Tulip Cup Petit Four, Pastel PF-2N 152ct
13/8” DIA x 13/8” H, 0.5 oz. capacity
K
Tulip Cup Medium, Marbled TU-1 36ct
23/4” DIA x 2.5” H, 2 oz. capacity
K New! Mini Coffee Cup CM-2DN 45ct
2” DIA x 13/4”H, 1 oz. capacity
K New! Mini Tea Cup TC-2 144ct
13/4” DIA x 7/8”H, 0.3 oz. capacity
95
K
0.58 ea
79.95
1.78 e
Petit Four
Tulip Cup
56.91
1.63 ea
Medium
Tulip Cup Marbled
Mini Coffee Cup
Mini Tea Cup
Save time and labor!
Conveniently packaged in plastic trays. Fill cups while still nested in trays.
Truffle Shells
20203
100225
Truffle Shells Dark 1” high 504ct
Special Order
100220
Truffle Shells Milk 1” high 504ct
Special Order
100218
Truffle Shells White 1” high 504ct
Special Order
Truffle Shells
Make your own Ganache and fill into truffle shells!
NOTE:
Edible gold and silver leaves and sprinkles are available by
special order. Please call for more information.
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
Create your own truffles or
buy them ready-made.
(see page 17)
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Dark
White
Duo
Mini 1.24”
Decorations
Chocolate Cigarettes
Item Number
101830
101831
101832
100056
101840
101841
101842
100534
100507
100536
101851
101852
101853
20900
K
K
K
K
K
K
K
K
K
K
K
K
White/Green
Product Description
Mini Cigarette Dark 1.24” CC-06 700ct
Mini Cigarette White 1.24” CC-05 700ct
Mini Cigarette Duo 1.24” CC-07 700ct
Small Chocolattos Duo 2.2” CC-17 300ct
Small Chocolattos White/Green 2.2” CCG-08 300ct
Small Chocolattos White/Red 2.2” CCR-09 300ct
Small Chocolattos White/Peach 2.2” CCP-10 300ct
Cigarettes Dark 4.2” approx. CC-60 100ct
Cigarettes White 4.2” approx. CC-50 100ct
Duo Cigarettes 4.2” approx. CC-70 100ct
Cigarettes Maxi Dark 8.2” CC-65 160ct
Cigarettes Maxi White 8.2” CC-55 160ct
Cigarettes Maxi Duo 8.2” CC-75 160ct
K
Duo
White/Red
White/Peach
Small 2.2”
Cigarettes Dark 4.2”
Cigarettes White 4.2”
Duo Cigarettes 4.2”
Chocolate Art in Colors
101402
K
101431
101436
101432
K
K
K
20920
Mini Curled Point 1”, D-102 180ct
Red and white striped
New! Small Lily Chocolate Decor Marbled 1.4”, Small D-120 38ct
New! Pastel Lily Chocolate Decor 1.65”, Medium D-121 24ct
New! Duo Flower Chocolate Decor 1.9”, Large D-123 24ct
Maxi Cigarette 8.2”
Maxi Cigarette 8.2”
Small Lily Marbled
Mini Ivory Curled Point in
Tulip Shell
Pastel Lily Decor
Cappucino Mousse Cup
Duo Flower Decor
NOTE:
A large variety of Transfer Sheets are available to create your own
chocolate decorations. Call us for details.
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
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Alta
Monte
Decorations
Chocolate Decorations - by the piece
Item Number
20950
Belle Decor
Product Description
101445 K
100668-MK
101801
100666
101446
101440
K
K
K
K
Alta Monte Triangle Marbled D-131 112ct
Belle Decor Chocolate Feathers, 144 ct
Tip: Use 2 Belle Decor Feathers for “Butterfly” look
Diablo 1” x 2”, dark/white marbled triangle 280ct
New! Puccini - White with Green Marble 295ct
New! Rectangle Striped Dark / White D-134 128ct
New! Spoon Marbled Chocolate D-132 108ct
26.0
Chocolate Decorations - by the pound
20960
100255
K
Blossom Curls Dark DC-40 10 lb
100243
K
Blossom Curls White DC-30 10 lb
100258
K
Blossom Curls Marbled DC-35 8.8 lb
101408
K
Curled Shavings White CS-90 5 lb
100763
K
Shavings Dark Lrg Black Forest D-010 4 lb
100464
K
Shavings White Lrg. W-012 4 lb
100906
K
Shavings Marbled Lrg. (Dark & White) DW-014 4 lb
100711
K
Paillette Fin 2 mm Chocolate Flakes 2.2 lb
101908
K
101909
K
Rectangle
Dark/White
Striped
Spoon
Marbled
35.00
48.35
19.50
21.50
Curled
Shavings White
New! Cereal Pearls Dark Chocolate 1.76 lb
New! Cereal Pearls White Chocolate 1.76 lb
101911
Puccini
Dark Blossom
Curls
Coffee Bean Mocha 2.2 lb
White Shavings
Dark Shavings
Cereal Pearls
Paillette
Tip:
Use Crisp Cereal Pearls for decoration or mix within cream or mousse
Marbled Shavings
Sugar & Marzipan Decorations
30100
100156
K
Jelly Fruit Lemon Slices 4.4 lb
100154
K
Jelly Fruit Lime Slices 4.4 lb
100155
K
Jelly Fruit Orange Slices 4.4 lb
100151
K
Jelly Fruit Raspberry Slices 4.4 lb
Mocha
Beans
Fruit Slices
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
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Mousses & Creams
Dessert Mousses
Item Number
6 bags per case
30400
Product Description
Our dessert mousses are ideal for piping into dessert glasses or chocolate
shells. Simply add milk to mousse powder and whip in a mixer.
500110
500111
Mousse Au Chocolat Dark 5/2.2 lb
Mousse Au Chocolat White 5/2.2 lb
11.81
Mousse Au Chocolat
Fill “Mousse Au Chocolat”
into prepared glasses,
chocolate or pastry shells.
Refrigerate before serving to
fully develop a rich
chocolate flavor.
Mix “Mousse Au
Chocolat” with milk.
For richer taste, use
half heavy cream and
half milk.
Whip at high speed
with wire whisk.
Cream Powders
500141
Vanilla Cream Powder, Cold Process 33 lb
Bake and freeze stable. Use as base for multiple applications.
500140
Vanilla Cream Powder, Hot Process 33 lb
For your favorite custard recipes.
500112
Creme Brulee D̀essert Mix 5/2.2 lb
Freeze stable. No More Double Boiler Necessary!
Bavarian Cream: Prepare
Vanilla Cream Powder
according to standard recipe.
Flavor it with Dessert Paste
Kirsch, Rum, etc. and
stir in whipped cream to taste
(about 1/3 of basic cream).
Add chopped candied fruit to
taste.
Toffee Cream: Add caramel
flavoring to basic recipe.
Butter Cream: Prepare Vanilla Cream
Powder according to standard recipe.
Prepare a standard butter cream (100g of
good vegetable shortening and 500g icing
sugar). Mix both creams at a ratio of 50:50.
Another version allows adding the shortening
and icing sugar to the briefly whisked vanilla
cream after one minute and then finishing the
whisking process of all ingredients simultaneously. The higher the portion of Vanilla
Cream Powder, the fluffier the cream,
although 60% of Vanilla Cream Powder is
about the limit.
30430
44.65
Mousse with Chocolate Fan
Decoration
14.82
Vanilla Sauce: Add a
higher percentage of milk
or cream to basic recipe to
make a vanilla cream
sauce. Serve warm over
apple tart.
Use our Vanilla Cream Powder to
create a Bavarian Cream filling for
your favorite pastries.
Chocolate Cream: Add
about 50g of Cocoa
Powder. Add to desired
taste.
Creme Brulee
Napoleon Pastry filled with
Bavarian Cream and covered
with Fondant Icing.
NO DOUBLE BOILER NECESSARY!!
Mini Cream Puff and Eclairs
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
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Mousse Cake Mixes (Fonds) & Stabilizers
Mousse For Cakes & Tortes (Fonds)
Item Number
100565
500119
500113
500114
500129
100410
5 bags per case
30410
Product Description
Lemon Alaska Express 5/2.2 lb
16.87
Neutral Charlotte 5/2.2 lb
Raspberry Charlotte 5/2.2 lb
13.83
Strawberry Charlotte 5/2.2 lb
18.79
Chocolate Charlotte 5/2.2 lb
17.07
Tiramisu Mousse Base 6/2.2 lb (w/real Mascarpone cheese)
NOTE:
Charlotte Dessert
Preparation of
Charlotte/ Fond
All fruit flavors contain freeze-dried fruit pieces.
Stabilizers
100404
100600
30501
Tylose C 55 gr. for Roll Fondant
Gelatin Sheets (Bronze) 2.2 lb
Cold set, approx. 300 sheets
Gelatin Sheets (Silver) 2.2 lb
Cold set, approx. 400 sheets
Meringue Egg White Powder 6.6 lb
A perfect hold for “Baked Alaska”, great for Key Lime Pies
100600S
500121
34
28.34
28.34
141.15
Whip the heavy
whipping cream
first and put
aside.
Mix powder with
lukewarm water
and mix well.
Gradually fold in
whipped cream.
The mix is now
ready for
immediate use.
Miscellaneous Sugar Products
500116
100623
500120
100496
100849
100525
100556
K
30505
Glucose Pail 15.4 lb
26.08
Use in Sorbets, show pieces, icing sugars
Trimoline Inverted Sugar 15.4 lb
For smooth ice cream and light, moist sponge.
New! Fondant Patissier White Icing Liquid 17.6 lb
White satin sheen to cover Petit Fours and Napoleons.
Decor Sugar White “Powder Snow” 10 lb
Does not melt in refrigerator.
Coarse Sugar 22 lb
Sugar kernels for decoration.
Hazelnut Croquant Praline Grain 2.2 lb
25.50
High Hazelnut content made by Cacao Barry.
New! Croquant Flakes 4.4 lb
Caramelized puffed rice made by Carma,Switzerland
26.08
Special Order
22.68
DO NOT let the
mix sit in a bowl
or a piping bag!
Fill prepared cake
rings with Charlotte
cream and chill
until set.
After set, remove
ring and decorate.
25.50
29.75
39.35
Cake made with
Raspberry Charlotte
NOTE: Croquant is nuts
& seeds roasted with
sugar & other ingredients.
Dessert with Croquant
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
Brioche with
coarse sugar
Gelatin Sheets
11
How To Use
Dessert Pastes
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[email protected]
To flavor
mousse cakes
& tortes, just
add Dessert
Paste to
Charlotte
Neutral for an
unlimited variety of flavors.
Flavoring Compounds
Dessert Paste Aromas/Compounds
30320
Our dessert pastes have a dosage of 40 : 1000 (4%). They can be used to flavor ice cream, milk shakes,
toppings, butter & dairy cream, ganache, truffles, sponge cake mixes and syrup. Ideal to be used with
Neutral Mousse/Fond Mix. Bake-proof and freeze-proof. If you don’t see the flavor you’re looking for,
please call us. New flavors are added periodically.
Item Number
Dessert
Pastes are
ideal for flavoring vanilla pastry creams,
custards and
fondants.
Product Description
500150
Banana HERO 2.4 lb
.45
46.19
500165
Lemon HERO 2.4 lb
500154
Mango HERO 2.4 lb
500166
Mocha HERO 2.4 lb
28.73
500152
Orange HERO 2.4 lb
26.2
500153
Raspberry HERO 2.4 lb
500167
Rum HERO 2.4 lb
500149
Strawberry HERO 2.4 lb
27.
30.63
6.
Create exciting
truffle and
chocolate fillings by adding
Dessert Paste
to ganache.
1
Gelato and Pastry Flavorings MEC3
Gelato and Pastry Flavorings
500320
500319
500313
500300
500316
500317
K
K
New!
New!
New!
New!
New!
New!
NOTE:
30320
Blood Orange 5.5 lb
French Vanilla 5.5 lb
Hazelnut Prima 4.6 lb
Pistachio 4.6 lb
Raspberry 5.5 lb
Tiramisu 4.6 lb
59.8
Just add
Dessert Paste
to your butter
creams to
increase the
variety of flavors.
25.25
MEC3 flavors are ideal for Gelato, Sorbet and Ice Cream.
They are also perfect for any pastries.
Essence / Extracts
30325
Our essences have a dosage ratio of 30 - 50 : 1000 (3-5%). They are freeze-stable and bake-proof.
Ideal for flavoring yeast dough, short pastry, sponge mixes, choux pastry, butter and dairy cream,
fondants and fillings.
100581
Almond Essence 35 oz
500156
Lemon Messina Essence 35 oz
500157
500117
TIP:
0
Vanilla Manana Essence 35 oz
New!
Gahara Vanilla Extract 1 qrt
500118
Morello Brandied
Cherries
Use Almond Essence to flavor and color our Pettinice Roll Fondant. It gives
it a delicate almond flavor as well as a soft off-white color. (see page 16)
Natural Flavorings and Fruits
100601B
Morello Brandied Cherries 35 oz
Wild Morello cherries in liqueur and Kirsch
100928
Special Order
Vanilla Bean Paste 4 oz
Contains vanilla bean seeds, all-natural
convenient alternative to vanilla beans!
Gahara Vanilla Beans 8 oz
Our Vanilla Beans are vacuum packed for optimum freshness!
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
Vanilla Bean Paste
30330
Vanilla Beans
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Ravifruit
Ravifruit Purees
Item Number
500215
500217
500212
500224
500205
500207
500226
500225
500194
500222
500214
500223
500190
500218
500191
500221
500201
500192
500210
500219
500229
500203
500209
500208
500211
500213
500216
500202
500228
500193
500204
500206
K
K
K
K
New!
K
K
K
K
K
K
New!
New!
New!
New!
K
K
K
New!
New!
K
K
New!
K
K
K
New!
K
K
K
New!
New!
K
K
K
K
K
K
K
K
K
K
K
New!
New!
30310
Product Description
Apricot 5/2.2 lb -- Also available in bulk packaging. See Page 14
Banana 5/2.2 lb
Blackberry 5/2.2 lb
Blackcurrant 5/2.2 lb
Blood Orange 5/2.2 lb
Coconut 5/2.2 lb -- Also available in bulk packaging. See Page 14
Coconut w/Green Tea 5/2.2 lb
Fig 5/2.2 lb
Forest Berries 5/2.2 lb
French Melon 5/2.2 lb
Green Apple 5/2.2 lb
Guanabana 5/2.2 lb (soursup)
Kiwi 5/2.2 lb
Lemon 5/2.2 lb -- Also available in bulk packaging. See Page 14
Lychee 5/2.2 lb
Mandarin 5/2.2 lb
Mango 5/2.2 lb -- Also available in bulk packaging. See Page 14
Mango Jasmine 5/2.2 lb
Morello Cherry 5/2.2 lb
Pabana 5/2.2 lb (mango, banana, passion fruit & papaya)
Papaya 5/2.2 lb
Passionfruit 5/2.2 lb -- Also available in bulk packaging. See Page 14
Pear William 5/2.2 lb
Pineapple 5/2.2 lb
Pink Guava 5/2.2 lb
Pomegranate 5/2.2 lb
Prickly Pear (Cactus) 5/2.2 lb
Raspberry 5/2.2 lb -- Also available in bulk packaging. See Page 14
Raspberry Cranberry Hibiscus 5/2.2 lb
Rhubarb 5/2.2 lb
Strawberry 5/2.2 lb -- Also available in bulk packaging. See Page 14
White Peach 5/2.2 lb
Ravifruit adds
No Flavoring
No Coloring
No Preservatives
Ravifruit is All Natural
Passionfruit Puree
High Fruit Content!
Every Puree has
90% Fruit!
IQF Fruits
Have Arrived!
Lemon Zest on Dessert
Buy by the
case and
save
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
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Ravifruit, continued
Ravifruit Purees Bulk
500236
500230
500231
500232
500233
500234
500235
K
60101
New! Apricot 11 lb
Coconut 11 lb
Lemon 11 lb
Mango 11 lb
Passionfruit 11 lb
Raspberry 11 lb
Strawberry 11 lb
K
K
K
K
K
K
NOTE:
BUY BY THE CASE AND SAVE!
Ravifruit Jelly Crème Brulee
For approx 3 disks@ 9 oz (260 g) each
Ingredients:
6 oz (180g) Heavy Cream
3 oz (90g) Crème Brulee Mix* (#500112)
18 oz (500g) Ravifruit Mango, Yuzu or Passionfruit Puree* (#500201, 500220, 500203)
(your choice from Ravifruit purees!)
5 Gelatin Sheets* (#100600)
Bring the mix, the heavy cream and the puree to a near boil. Add gelatin, mix well until gelatin is
completely melted. Fill in heat resistant molds, like Flexipan. Place in a cooler for at least 2 hours.
Frozen disks may be placed as a layer inside a cake. Smaller disks may be created and used in
Verrine glasses for a layered look.
Frozen Fruit Specialities
60102
500240
500241
500260
500261
500262
500263
500245
K
K
New!
New!
New!
New!
New!
500246
K
New! IQF Cherries Morello Pitted 5/2.2 lb
K
K
K
K
K
Lemon Zest I.Q.F.
Lemon Zest I.Q.F. 5/1.1 lb
Orange Zest I.Q.F. 5/1.1 lb
Frozen Assorted Red Fruits Compote 2/5.5 lb
Frozen Pineapple cubes with Vanilla and Coconut Compote 2/5.5 lb
Frozen Apricot cubes Compote with bitter Almond 2/5.5 lb
Corsican Clementine Compote 2/5.5 lb
IQF Summer Fruit Mix 5/2.2 lb (raspberries, blackberries, red currants, black currants,
wild strawberries, griottes sour cherries)
Ingredients:
Apricot Jelly Crème Brulee -- Glass presentation
For approx 2 dozen glasses@ 1oz/ea
Orange Zest I.Q.F.
10 oz (285g) Heavy Cream
3 oz (90g) Crème Brulee Mix* (#500112)
12 oz (350g) Ravifruit Apricot puree* (#500215 or #500236)
Ravifruit Frozen Apricot Compote with bitter Almond* (#500262)
White Blossom Curls* (#100243)
Small Chocolattos White/Peach* (#101842)
Almond Slivers
Bring the powder, the heavy cream and puree to a near boil. Add gelatin, mix well until it is completely melted. Let the Crème Brulee cool off, but do NOT let it set up. Alternate layers of Ravifruit
Apricot Compote with layers of Apricot Jelly Creme Brulee. Place in cooler to finish setting (approximately 2 hours). For a more defined layered look, place Crème Brulee mix into a heat resitant
mold until it sets firmly before assembling into glasses. Finish with White Blossom Curls,
Chocolattos and a sprinkle of almond slivers.
Options: Offer mini-size servings on buffets by pairing with 2" Vienna Tartlets (#100344) or 1.75" Fluted Round Canape Sweet
(#100337) and topping off with the IQF Summer Fruit Mix (#500245) and Curled Shavings (#101408). For a larger dessert, pair
with the Trendy Triangle Chocolate Shell (#101340) or the 4" Fluted Tart made with Real Butter (#100292) - top with fruit or
Raspberry Sauce (#100604).
Morello Cherries I.Q.F. Pitted
.
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
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Marmalades, Glazes and Fruit Sauces
Bake Proof Marmalade
Item Number
30301
Product Description
Raspberry Jam
Our jams are bake-proof and freeze stable.
100635
100640
Raspberry Jam Without Seeds 30.8 lb
Apricot Jam 30.8 lb
25.25
Glazes for Tarts and Cakes
59.85
59.85
30305
Our glazes add shine and longevity to your fruit pastries and desserts.
They can be diluted with water to achieve a greater yield.
100638
500103
K
New!
500106
K
New!
100641
K
New!
500104
K
New!
500160
K
New!
Neutral Glazed
Fruit Tart
Apricot Glaze (add 50%-100% Water) 30.8 lb
Hot application
Apricot Cristal Glaze 11 lb
Small bucket, ideal for caterers, Hot application
NEUTRAL Cristal Glaze (add +50% Water) 26.4 lb
Hot application
Mirror Clear Glaze 8.8 #
Cold application
Mirror Dark Chocolate Glaze (ready to use) 8.8 lb
Cold application for mousse desserts
Strawberry Glaze HERO 27.5 #
Hot application
Dessert Sauces and Toppings
Mirror Neutral Glaze
30310
Our Dessert Sauces are an ideal topping over ice cream, cheese cake or for creating
plated dessert designs. These sauces come in easy to use squeeze bottles.
101912
500351
100533
101913
500352
New! Caramel by Carma 6/1 lit
New! Kiwi by MEC3 1 lit
Chocolate Mirror Glaze
golden in color, ideal for flan
Mango by LE SWISS 35.27 oz
Raspberry by Carma 6/1 lit
Strawberry by MEC3 1 lit
1
2
Toppings & Dessert Sauces
You can use a simple pull technique to create a striking plate design.
Simply:
1) draw concentric circles with dessert sauce, then
2) pull outward and inward with a toothpick or knife tip to produce a dazzling
sunburst effect!
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
Use our Dessert Sauces
for great plate designs.
Turn your desserts into
greater profits!
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Sugar Art Ingredients
Roll Fondant
Item Number
PETTINICE
Product Description
30201
100428
K
Pettinice White Roll Fondant 15 lb Pail
100432
K
Pettinice White Roll Fondant 5 lb Foil Pak
100449
K
32.97 Ivory Roll Fondant 15 lb Pail
Pettinice
100438
K
Pettinice Ivory Roll Fondant 5 lb Foil Pak
100412
K
38.47 Chocolate Roll Fondant 15 11.33
Pettinice
lb Pail
100461
K
Pettinice Chocolate Roll Fondant 5 lb Foil Pak38.47
Roll Fondant is
the No. 1
Medium
requested for
Wedding Cakes
by Today’s
Brides.
Cakes covered
with
PETTINICE.
Flowers and bows
are made with
Pettinice Roll
Fondant with
added Tylose.
Exclusive Cake Design by
Mercedes Strachwsky
Bake Me a Cake
Altamonte Springs, FL
Buy 1 Full Case of any Pettinice and SAVE
Case Quantities: 4 x 5 lb Packs/Case ; 3 x 15 lb Pails/Case
Pettinice is easy to work with and can be colored with our Paste Colors,
or the already colored Pettinice can be worked into the white roll fondant.
100404
Tylose C 55 gram
Add to Pettinice to make your own Gum Paste.
Use 1 Teaspoon of Tylose for 1 lb of Pettinice.
Paste Colors and Dusting Powders
Call!
30250
Paste Colors: Standard, Super, and Pastel, 1 oz.
Various colors available. They’re very true to their color
and do not fade. What you see is what you get.
HELPFUL HINTS FOR USAGE
Call!
PETAL Dust, 1 oz, various colors avail. (Matte Finish)
Call!
LUSTER dust, 1 oz, various colors avail. (Lustrous Sheen)
Call!
PEARL Dust, 1 oz, various colors avail. (Shimmering Luster)
100226
New! Real Gold Leaf 23 carat, 25 leaves
Cover any size cake with Pettinice. Use the
chart below for usage on Pettinice.
Special Order
NOTE: Complete assortment of
Rolled out 1/8 inch
4” Round Cake 6” Round Cake 9” Round Cake 12” Round Cake -
thick:
0.50 lbs
0.75 lbs
1.25 lbs
2.00 lbs
Rolled out 1/4 inch
14” Round Cake 16” Round Cake 18” Round Cake -
thick:
4.00 lbs
5.00 lbs
6.00 lbs
1/4 Sheet Cake 1/2 Sheet Cake Full Sheet Cake -
1.00 lbs
3.00 lbs
6.00 lbs
TIP:
Non-Toxic Pearl, Luster and Petal Dusting Powders available.
· Use the Almond Essence on page
14 to give the Pettinice an ivory color
and almond flavor. The same can be
achieved with the Rum Essence for a
rum flavor.
Please contact us for a complete listing of colors.
· 1.5 pounds is enough to cover one
10” round cake. Can also be used to
make decorations and figurines.
Dusting Powders
(407) 857-9195 FAX: (407)857-2083
Tylose
Paste Color
www.SwissConnection.com
Liquid White
16
1-8
800-LLE SWISS
[email protected]
Chocolate Products for Sculpting and Art
Miscellaneous Chocolate Products for Sculpting and Art
Item Number
500125
500101
20170
Product Description
DecoMuse Cool Spray 10oz
For faster drying of chocolate and sugar showpieces
New! Cocoa Butter in Buttons 3.25 lb
Cacao Noel
Baking Mats and Molds
Choco Cool Spray Bottle
Baking Mats SILPAT & FLEXIPAN
40101
100042
Silpat Mat US Full Sheet Pan Size16-1/2” x 24-1/2”
Special Order
Inquire
Flexipan Molds 18” x 26” over 50 shapes avail.
Special Order
NOTE: Warm up sprays in
Bain Marie before use.
Silpat Mats and Flexipan are effective for baking and freezing patisseries. It can also be used
to do “Sugar Art”. It is made of woven glass fabric, impregnated and coated with food grade
silicone. No need for cooking sprays and dusting of the pans anymore!
Silpat and Flexipan can be used for temperatures varying from -40 to +536 Fahrenheit.
Call today with your request or for a complete list!
Flexipan Molds
A large variety of shapes
are available
Cuisine Technical Products
Technical Kits
500400
40101
New! Cuisine Technical Kit
Includes: Measuring spoons (1 set) for dosing a variety of diameter spheres
to make ravioli, marbes and other size spheres. Syrpinges (2) for depositing
drops which produce tiny “caviar” spheres into the Calcic (Calcium Chloride)
water bath. Spoodels (2) for collecting, straining and rinsing spheres from
Calcic bath. Caviar Maker (1) + (2) Syringes. A vaccu-pette (96 wells) to
dispense larger batches of drops to make caviar.
500401
Silpat
Mat
New! ALGIN Sodium Alginate 1 lb
A gelifier added in conjunction with CITRAS Sodium Citrate to liquids such as
fruit juice, it creates fruit caviar, ravioli, marbes and various speheres when
deposited into a CALCIC Calcium Chloride water bath.
500402
New! CALCIC Calcium Chloride 1 lb
Used in a water bath, its reaction to ALGIN Sodium Alginate & CITRAS
Sodium Citrate causes a reaction by firming liquid into spheres.
500403
New! CITRAS Sodium Citrate 1 lb
The sodium salt of citric acid, it controls acidity and performs as a buffer
resisting changes in pH and is commonly found in Jell-O® type products.
Used to regulate the acidity in high acid liquids when creating spheres (caviar,
ravioli, marbles, etc...).
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
Cuisine Technical Products
17
1-8
800-LLE SWISS
[email protected]
Lindt Of Switzerland
Lindor Truffles & Chocolates in Bulk Wrapped
Item Number
Product Description
100121
Napolitains Miniature Bars, 120ct In gold organza gift bag
100133
50101
Napolitains Miniature Bars, 365ct Bulk
Six assorted Swiss Lindt miniature bars, great for serving with coffee,
or concierge amenities.
Lindor Truffles Wrapped
Napolitains
(comes in bag)
50101
100096
60% Dark Lindor Truffles,950.8 oz 120ct
Black
100142
Dark Lindor Truffles 120 ct
Blue
100108
Hazelnut Lindor Truffles, 50.8 oz 120ct6
Brown
100148
Milk Lindor Truffles, 50.8 oz 120ct Most popular!
Red9.96
100080
Raspberry Lindor Truffles 550ct Bulk
Hot Pink96
100141
New! Stracciatella Lindor Truffles 25.4 oz 60ct
100111
White Lindor Truffles 50.8 oz 120ct
Baby Blue9.9
White9.9
Blue
Dark 60%
Bulk Gourmet Truffles Unwrapped
160065
20401
New! Assorted Truffles Embassy Selection 2.2 lb Bulk 80pc.
Flavors include Williams Christ Pear, Vanilla Delight, Balsamic Caramel,
and Coffee Cognac
500105
4New! Chocolate and Fruit Macarons (6 asst flavors) 192 ct
See page 3
Chocolate, White Chocolate, Raspberry, Apricot, Lemon, Pistachio
FROZEN, CANNOT BE SHIPPED UPS!
Hazelnut
Milk
Retail Market & Hotel Amenities
Mini Gift Boxes & Favors
101002
50520
Party Favor 2 pc. Gift Box PREMIUM Decor 60bx
2.
Each box incl. 2 Lindt Truffles of your choice and is decorated with beautiful ribbons, flowers,
and/or accessories.
101003
Party Favor 4 pc. Gift Box 60bx
Each box incl. 4 Lindt Truffles of your choice and is decorated with beautiful ribbons, flowers,
and/or accessories.
We offer a great
Party Favor Program!
Call us today to learn about our
customized options for party favors.
Great for hotel turndown,
seasonal decorations, weddings,
corporate contract pricing, and more!
Personalize & customize
these great favors and napkins.
(407) 857-9195 FAX: (407)857-2083
www.SwissConnection.com
2.
Stracciatella
White
New!
Assorted Truffles
18
Conditions of
of Sale
Conditions
Sale
Ordering
Office Hours:
Monday - Thursday, 9:00 am to 5:00 pm, Friday 9:00 am to 4:00 pm EST
Order via:
TEL:
FAX:
Online:
E-Mail:
407.857.9195 or 1-800-LE SWISS (537.9477)
407.857.2083
www.SwissConnection.com
[email protected]
All items are subject to availability. Some products may require a lead time. Due to currency and market fluctuations,
prices may be adjusted without notice. Please confirm product availability and pricing when placing orders.
By purchasing products from Swiss Connection, customer agrees with Conditions Of Sale.
Terms
All purchases are C.O.D. or prepaid until credit is established. Perishable items are not shipped C.O.D.
Our Terms are NET 20 DAYS for customers with approved credit. Statements are sent upon request only.
A monthly charge of 1.5% (18% Annum) will be applied to outstanding invoices over 30 days.
For NSF (Non Sufficient Funds) checks, a fee of $30.00 will be added to your balance due.
All customers in the state of Florida will be charged 6.5% sales tax. To be exempt from sales tax charges,
please submit a current Florida Annual Resale Certificate for Sales Tax.
Payment
Make checks payable to:
Credit Cards accepted:
Swiss Connection, Inc.
501 First Street
Orlando, FL 32824-8234
VISA, MASTERCARD, AMERICAN EXPRESS, DISCOVER
Shipping
All prices are FOB our dock in Orlando unless other arrangements have been made. Out of town orders are
shipped Ground Service via UPS, FedEx or common carrier. Customer is billed for shipping charges to their
location. During warm weather months perishable products are subject to air-shipping-service or refrigerated
trucking and packaging premiums.These charges will be added to your invoice.
Local deliveries require a minimum order of $250.00 for free delivery. For orders under the minimum, a delivery charge will be assessed. Please inquire about delivery schedule.
Please make sure your shipping address is accurate, including suite and floor numbers. There is a $10 Service
Charge per package for an incorrect shipping address imposed by most of our carriers.
Claims
Swiss Connection will allow no claims of any nature unless it’s reported to the delivery person upon receipt of
merchandise and called in to Swiss Connection within 48 hours. A digital image of the damage must be supplied. All merchandise returned, except if damaged must be in resale condition and without stickers or markings. Products may not be returned without prior approval from Swiss Connection. Returns must be made within 7 business days of purchase. If product cannot be returned due to damage, we ask that you take a digital
image of the damaged goods.
Please DO NOT DISCARD the product until we give you the authorization to do so. Returns due to wrong
ordering are subject to a restocking fee of 20% or $15, whichever is greater. A credit will be issued to your
account. Freight charges will not be refunded.
Miscellaneous
ISO 9001, Hazard Analysis Critical Control Points (HACCP) and Kosher documentation available upon
request.
Updated February 2014
Credit Application
501 First Street, Orlando, FL 32824-8234
Phone: 407.857.9195 Fax: 407.857.2083
Billing Information
o Corporation
o Partnership
o Sole
o Gov’t/Non-Profit
o Other
Company Name
d/b/a Name
Suite / Floor No.
Billing Address
City
State
Telephone
Fax
Accounting Contact
Telephone
Email Address
Web Address
Postal Code
Ext.
Officers
President
Comptroller/Treasurer
Vice President
Nature of Business
Business Starting Date
FEIN
Resale Certificate No.
A copy of the certificate must accompany this application.
Shipping Information
Shipping Name
Suite / Floor No.
Shipping Address
City
Postal Code
State
Fax Number
Ext.
Telephone
Contact/Title
Email Address
Shipping Email and Fax number should be provided for Advance Shipment Notification (ASN)
Bank Reference
Account #
Bank Name
Contact/Title
Telephone
Address
City, State, Zip
Trade Reference
Ref 1: Name/Contact
Account #
Address
Telephone
Ref 2: Name/Contact
Account #
Address
Telephone
Ref 3: Name/Contact
Account #
Address
Telephone
Authorization To Release Information
As the authorized signatory for the above company, I request that an account be opened on behalf of the above named. I understand that credit is based on the
enclosed information and I extend my permission for this information to be verified. Swiss Connection, Inc. reserves the right to add 1.5% finance charge per month
(18% annum) to any account not paid according to the terms established. I have read, fully understand and agree to the “Conditions Of Sale”. I also agree that
above company is liable for all collection costs, attorney fees and court costs incurred when collection procedures are required.
First/Last Name
Signature
Title
Date