Ansicht foodservice brochure en 130217 lowres by biwac webagentur

FOR PROFESSIONALS Competence

Quality

Solutions

FOR PROFESSIONALS Competence

Quality

Solutions

With over 125 years' experience, we know how to fulfill our customers' needs and find custom-made solutions based on partnership. Close customer contact, competent advice and impeccable service are the foundations for overall success. The carefully selected, high-quality raw materials, which are processed only in Switzerland so that we can monitor each and every step with the greatest of detail, guarantee first-class quality. For us, the idea of sustainability is ubiquitous: that's why ecological, economical trade is always at the heart of what we do and is deeply rooted in our strategy. Enjoyment with a clear conscious - for us and the coming generations. We strive for this on a daily basis with a lot of dedication, body and spirit. The following pages will give you an overview of our diverse product line; we are happy to have the opportunity to sweeten your creations with them.

CHOCOLAT FREY By professionals for professionals!

Table of Contents Couvertures & Compound coatings Couvertures Dark Rondini Milk Rondini White Rondini Dark block Milk block White block Dark chocolate bucket Milk chocolate bucket Compound coatings Buckets Fillings Nut based Coffee based Caramel based Fruit based Decoration Chocolate splinters Pastry vermicelli Croquant Baking ingredients & Napolitains Baking ingredients Praline fingers Cubes Napolitains Napolitains Chocobloc

5 6-7 6-7 6-7 8-9 8-9 8-9 8-9 8-9 10 - 11 13 14 - 15 16 - 17 16 - 17 16 - 17 19 20 -21 20 -21 20 -21 19 24 - 25 24 - 25 26 - 27 26 - 27

Couvertures & Compound coatings

Shelf life in weeks

Number of packages per pallet

% Milk

Storage temperature

Main uses

Unique and subtle bitterness with a harmonious fruit acidity. Intense and long-lasting finish.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

72.5

—

104

10-15°C (50-59°F)

101201 Couverture Nerocco 61 R

Dark, intense, balanced. Very fine cocoa note, rounded out with a perfectly balanced sweetness.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

61.1

—

104

10-15°C (50-59°F)

100840 Couverture Cremant 50 R

Aromatic and balanced cocoa note

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

50.9

—

104

10-15°C (50-59°F)

100845 Milk Couverture Classic 34/19 R

Typical Swiss milk chocolate flavour with harmonious cocoa note.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

34.7

20.0

10-15°C (50-59°F)

106293 Hay Milk Couverture 36/14 R

Delicately melting milk chocolate with high-quality hay milk powder.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

36.4

14.1

10-15°C (50-59°F)

Typical milk chocolate note with fine vanilla flavour.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

35.7

21.3

10-15°C (50-59°F)

% Cocoa

Description

Article no. / Article name

COUVERTURES

100843 Couverture Noir 72 R

Dark Rondini

Milk Rondini

White Rondini 100844 White Couverture Blanca 35/21 R

For flavouring

Whippable

Rollable

For decoration

—

5kg box

—

40-45°C (104-114°F)

30-31°C (86-87.8°F)

28-29°C (82.4-84.2°F)

—

5kg box

—

40-45°C (104-114°F)

30-31°C (86-87.8°F)

28-29°C (82.4-84.2°F)

—

5kg box

—

40-45°C (104-114°F)

29-30°C (84.2-86°F)

27-28°C (80.6-82.4°F)

—

5kg box

—

40-45°C (104-114°F)

29-30°C (84.2-86°F)

27-28°C (80.6-82.4°F)

—

5kg box

—

40-45°C (104-114°F)

29°C (84.2°F)

25-26°C (77-78.8°F)

—

For coating

Ready to use

—

For injecting

27-28°C (80.6-82.4°F)

For sprinkling

30-31°C (86-87.8°F)

For the center

Pre-crystallization temperature

Manual pouring

Processing temperature

Automated pouring

Melts at 40-45°C (104-114°F)

Special ingredient

Length —

Viscosity

Packaging 5kg box

Changes in declaration and product line reserved. 2017/1

Shelf life in weeks

Number of packages per pallet

% Milk

Storage temperature

Main uses

Unique and subtle bitterness with a harmonious fruit acidity. Intense and long-lasting finish.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

72.5

—

104

10-15°C (50-59°F)

107243300000 Couverture Nerocco 61 R

Dark, intense, balanced. Very fine cocoa note, rounded out with a perfectly balanced sweetness.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

61.1

—

104

10-15°C (50-59°F)

107251300000 Couverture Cremant 50 R

Aromatic and balanced cocoa note

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

50.9

—

104

10-15°C (50-59°F)

107242500000 Milk Couverture Classic 34/19 B

Typical Swiss milk chocolate flavour with harmonious cocoa note.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

34.7

20.0

10-15°C (50-59°F)

107270117300 Milk Couverture Topmilk 34/27 B

Typical Swiss milk chocolate with high milk content.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

34.6

27.7

10-15°C (50-59°F)

Typical milk chocolate note with fine vanilla flavour.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

35.7

21.3

10-15°C (50-59°F)

Dark couverture with sweetener. No added sugar.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

72.6

—

10-15°C (50-59°F)

Extra fine milk chocolate with sweetener. No added sugar.

Bars, moulds, hollow articles, creams, pralines, pastries, confectionaries, mousse

31.0

25.6

10-15°C (50-59°F)

% Cocoa

Description

Article no. / Article name

COUVERTURES

107270317400 Couverture Noir 72 R

Dark block

Milk block

White block 107242000000 White Couverture Blanca 35/21 B

Dark chocolate bucket 101899 Couverture Avanta Noir 72 E

Milk chocolate bucket 107243700000 Milk Couverture Avanta 30/25 E

Whippable

Rollable

For decoration

—

8 x 2kg block (16kg box)

—

40-45°C (104-114°F)

30-31°C (86-87.8°F)

28-29°C (82.4-84.2°F)

—

8 x 2kg block (16kg box)

—

40-45°C (104-114°F)

30-31°C (86-87.8°F)

28-29°C (82.4-84.2°F)

—

8 x 2kg block (16kg box)

—

40-45°C (104-114°F)

29-30°C (84.2-86°F)

27-28°C (80.6-82.4°F)

—

8 x 2kg block (16kg box)

—

40-45°C (104-114°F)

29-30°C (84.2-86°F)

26-27°C (78.8-80.6°F)

—

8 x 2kg block (16kg box)

40-45°C (104-113°F)

29°C (84.2°F)

25-26°C (77-78.8°F)

—

6kg bucket

40-45°C (104-113°F)

30-31°C (86-87.8°F)

27-28°C (80.6-82.4°F)

—

6kg bucket

40-45°C (104-113°F)

29-30°C (84.2-86°F)

27.5-28.5°C (81.5-83.3°F)

—

For coating

For flavouring

—

For injecting

—

For sprinkling

27-28°C (80.6-82.4°F)

For the center

Ready to use

Manual pouring

Pre-crystallization temperature

Automated pouring

Processing temperature 30-31°C (86-87.8°F)

Special ingredient

Melts at 40-45°C (104-114°F)

Viscosity

Length —

Packaging 8 x 2kg block (16kg box)

Changes in declaration and product line reserved. 2017/1

Shelf life in weeks

Number of packages per pallet

% Milk

Storage temperature

Main uses

Dark brown coating. Relatively hard after crystallization

Pastries, gateaux, confectionaries, fingers, bars, forms

10.2

6.1

10-15°C (50-59°F)

106895 Icing White E

Very runny, solidifies quickly.

Pastries, gateaux, confectionaries, fingers, bars, forms

—

12.3

10-15°C (50-59°F)

% Cocoa

Description

Article no. / Article name

COMPOUND COATINGS

104293 Compound Coating hard E

Buckets

Processing temperature

For the center For sprinkling For injecting Ready to use For flavouring Whippable Rollable For decoration

Melts at

— 40-45°C (104-113°F) 31-32°C (87.8-89.6°F) — — — — — — — — — — —

5kg bucket — 40-45°C (104-113°F) 31-32°C (87.8-89.6°F) — — — — — — — — — — —

For coating

Manual pouring

Automated pouring

Special ingredient

Viscosity

Pre-crystallization temperature

Length

Packaging

6kg bucket

Changes in declaration and product line reserved. 2017/1

Fillings

Shelf life in weeks

Number of packages per pallet

% Milk

Storage temperature

Main uses

The balanced combination of hazelnuts and milk chocolate creates a distinct nutty flavour. The traditional processing of finely ground hazelnut croquant lends an exquisite note to the filling.

Pastries, gateaux, confectionaries, pralines, mousse

18.2

10.5

10-15°C (50-59°F)

104101 Filling Pralinor E

The onset of the Pralinor filling is defined by a strong hazelnut flavour and is accompanied by a bitter note of cocoa. Characteristic of its long finish is a fine, milky and light sweetness.

Pastries, gateaux, confectionaries, pralines, mousse

16.1

10.5

10-15°C (50-59°F)

104105 Filling Giandor E

The combination of tender sweet Californian almonds and freshly roasted hazelnuts lends an unforgettable nutty core to this filling. Over this there is a sheet of fine caramel milk couverture and makes for an intense finish.

Pastries, gateaux, confectionaries, pralines, mousse

23.1

10.2

10-15°C (50-59°F)

103693 Filling Alletto E

Creamy, melt-in-your-mouth filling refined with high-quality cocoa butter and enhanced with carefully chosen tree nuts.

Pastries, gateaux, confectionaries, pralines, mousse

15.9

12.3

10-15°C (50-59°F)

104106 Filling Mandorla E

As the name "Mandorla" suggests, the creamy, soft texture of this filling is combined with tempting sweet California almonds.

Pastries, gateaux, confectionaries, pralines, mousse

—

10.6

10-15°C (50-59°F)

107277 Filling Sienna E

Filling Sienna, with its high-quality Iranian pistachios, lends the filling an excellent and long-lasting flavour together with a creamy and soft texture.

Pastries, gateaux, confectionaries, pralines, mousse

11.3

15.1

10-15°C (50-59°F)

% Cocoa

Description

Article no. / Article name

FILLINGS

107240900000 Filling Gianduja E

Nut based

For injecting

Ready to use

Whippable

Rollable

—

6kg bucket

—

29-32°C (84.2-89.6°F)

—

39% Hazelnuts

—

6kg bucket

—

29-32°C (84.2-89.6°F)

—

15% Almonds

—

For coating

For sprinkling

18% Hazelnuts

For decoration

Manual pouring

—

For flavouring

Automated pouring

Viscosity

—

For the center

Pre-crystallization temperature

29-32°C (84.2-89.6°F)

Special ingredient

Melts at —

Processing temperature

Length —

Packaging 6kg bucket

4% Hazelnuts

6kg bucket

—

29-32°C (84.2-89.6°F)

—

4% Walnuts

—

6kg bucket

—

29-32°C (84.2-89.6°F)

—

10% Almonds

—

6kg bucket

—

29-32°C (84.2-89.6°F)

—

17% Pistachios

—

Changes in declaration and product line reserved. 2017/1

Shelf life in weeks

Number of packages per pallet

% Milk

Storage temperature

Main uses Pastries, gateaux, confectionaries, pralines, mousse

20.9

12.2

10-15°C (50-59°F)

Cream caramel, soft and balanced. A touch of sea salt and crunchy caramel cubes make up this interesting filling.

Pastries, gateaux, confectionaries, pralines, mousse, ready to use.

1.9

28.5

10-15°C (50-59°F)

107642 Filling Freymango E

An enticingly delicate and creamy filling with a distinctly exotic flavour of ripe mangoes. The fruity sweet-savoury combination rounds out the taste sensation.

Pastries, gateaux, confectionaries, pralines, mousse, ready to use.

—

15.6

10-15°C (50-59°F)

107643 Filling Freyagola E

Fruity, fresh and creamy. The strawberry filling, in combination with a fresh yogurt flavour, develops into a fruity sweetness for a first-class dessert experience.

Pastries, gateaux, confectionaries, pralines, mousse, ready to use.

—

17.4

10-15°C (50-59°F)

107644 Filling Freypone E

A refreshing raspberry filling with a pleasantly tart note of Alpine yogurt and crunchy raspberry granules.

Pastries, gateaux, confectionaries, pralines, mousse, ready to use.

—

17.4

10-15°C (50-59°F)

107276 Filling Freytillo E

A delicately fruity blueberry filling with a fresh yogurt note combined with crunchy blueberry granules.

Pastries, gateaux, confectionaries, pralines, mousse, ready to use.

—

17.4

10-15°C (50-59°F)

% Cocoa

Description

Article no. / Article name

FILLINGS

The aroma of freshly ground coffee flatters the balanced, creamy and silky filling. The long-lasting finish consists of a delicate milk note, which is subtle and harmonious.

Coffee based 104103 Filling Mocca E

Caramel based 107274 Filling Freymello E

Fruit based

—

5kg bucket

—

20-22°C (68-71.6°F)

—

9% Caramelalmond-nougat

—

5kg bucket

—

20-22°C (68-71.6°F)

—

3% Mango

—

5kg bucket

—

20-22°C (68-71.6°F)

—

7% Strawberry

—

5kg bucket

—

20-22°C (68-71.6°F)

—

7% Raspberry

—

5kg bucket

—

20-22°C (68-71.6°F)

—

7% Blueberry

—

For coating

Ready to use

—

For decoration

For injecting

—

Rollable

For sprinkling

4% Coffee

Whippable

Manual pouring

—

For flavouring

Automated pouring

Viscosity

—

For the center

Pre-crystallization temperature

29-32°C (84.2-89.6°F)

Special ingredient

Melts at —

Processing temperature

Length —

Packaging 6kg bucket

Changes in declaration and product line reserved. 2017/1

Decoration

Shelf life in weeks

Number of packages per pallet

% Milk

Storage temperature

Main uses Decoration of gateaux, pastries, creams, icecreams

46.1

—

10-15°C (50-59°F)

160

Solid, shiny vermicelli with a fine cocoa flavour

Decoration of gateaux, pastries, creams, icecreams

28.3

—

10-15°C (50-59°F)

160

Hazelnuts together with sugar roasted to a golden brown.

Decoration of gateaux, pastries, creams, icecreams and in fillings

—

10-15°C (50-59°F)

% Cocoa

Description

Article no. / Article name

DECORATION

Paper thin, flat chocolate flakes

Chocolate splinters 103955 Black Forest Splinters 1.5kg box

Pastry vermicelli 103954 Pastry vermicelli 4x1kg bag

Croquant 105772 Hazelnut croquant H 1.5-4 K

Special ingredient

For the center

For flavouring Whippable Rollable For decoration For coating

Viscosity

— — — — — — — — — — — — — — —

4 x 1kg bag (4kg box) — — — — — — — — — — — — — — —

7.5kg box — — — — — 26% Hazelnuts — — — — — — — —

Ready to use

For injecting

For sprinkling

Pre-crystallization temperature

Manual pouring

Melts at

Processing temperature

Automated pouring

Length

Packaging

1.5kg box

Changes in declaration and product line reserved. 2017/1

Baking ingredients & Napolitains

Shelf life in weeks

Number of packages per pallet

% Milk

Storage temperature

Main uses

Milk chocolate with nut-almond-praline filling

Rolls, croissant, bread men

13.3

11.2

10-15°C (50-59°F)

107251900000 Branches Fingers 15 gr K

Milk chocolate with Hazelnut cream filling and strewn with hazelnut splinters

Rolls, croissant, bread men

21.8

12.3

10-15°C (50-59°F)

107247000000 Branches Fingers 23.5 gr K

Milk chocolate with Hazelnut cream filling and strewn with hazelnut splinters

Rolls, croissant, bread men

21.1

11.5

10-15°C (50-59°F)

106043 Branches Fingers Dark 27 gr K

Dark chocolate with hazelnut cream filling strewn with hazelnut splinters

Rolls, croissant, bread men

25.4

10.2

10-15°C (50-59°F)

Bake stable, bitter chocolate cubes

Rolls, bread men, several baked goods, ice-cream products and yogurt

46.1

—

10-15°C (50-59°F)

% Cocoa

Description

Article no. / Article name

BAKING INGREDIENTS

107262000000 Comtesse Fingers 20 gr K

Praline fingers

Cubes 107261300000 Cooking Chocolate Cubes 8.5 gr K

Whippable

Rollable

For decoration

For coating

—

Ready to use

For flavouring

9% Hazelnuts

For injecting

—

For sprinkling

Viscosity

—

For the center

Pre-crystallization temperature

—

Manual pouring

Processing temperature

—

Automated pouring

Melts at

9.4 cm (3.7 in)

Special ingredient

Length

Packaging 6kg box

6% Almonds

6kg box

9.8 cm (3.86 in)

—

13% Hazelnuts

—

6kg box

9 cm (3.54 in)

—

16% Hazelnuts

—

7kg box

10.7 cm (4.21 in)

—

13% Hazelnuts

—

6kg box

—

Changes in declaration and product line reserved. 2017/1

Shelf life in weeks

Number of packages per pallet

% Milk

Storage temperature

Main uses

Milk chocolate Napolitains, wrapped in 13 different Swiss motifs, approx. 7g per piece, approx. 1000 pieces per box

Coffee garnish, giveaways, gift bags

—

10-15°C (50-59°F)

104107 Napolitains Milk Frey

Milk chocolate Napolitains, wrapped in red paper with Frey logo, approx. 5.5g per piece, aprox. 1270 pieces per box

Coffee garnish, giveaways, gift bags

—

10-15°C (50-59°F)

Chocoblocs made of fine milk chocolate with honey-almond nougat, individually wrapped with the Frey logo, approx. 12.5g per piece, approx. 240 pieces per box

Coffee garnish, giveaways, gift bags

—

10-15°C (50-59°F)

% Cocoa

Description

Article no. / Article name

NAPOLITAINS

104108 Napolitains Milk Tourist

Napolitains

Chocobloc 105318 Chocobloc milk mini K

For the center For sprinkling For injecting Ready to use For flavouring Whippable Rollable For decoration

Viscosity

Special ingredient

Manual pouring

Melts at

Pre-crystallization temperature

Automated pouring

Length

Processing temperature

For coating

Packaging

7kg box — — — — — — — — — — — — — — — — —

3kg box — — — — — — — — — — — — — — — — —

Changes in declaration and product line reserved. 2017/1

Notes

Chocolat Frey AG CH-5033 Buchs  Switzerland  +41 (0)62 836 26 26  +41 (0)62 836 25 01  http://b2b.chocolatfrey.com Food Service Contact: +41 (0)62 836 22 44  food.service@chocolatfrey.ch