FOOD SERVICE PRODUCTS
CONTENT COUVERTURES Chocolates Rondini, page 4–5 Chocolates Bars, page 5–7 Chocolates Blocks, page 7–8 Fillings, page 9–11 DECOR / Fingers / NAPOLITAINS Chocolate splinters, page 12 Vermicelli, page 12 Fingers, page 12–13 Napolitains, page 13 Legend of pictograms, page 14
40–45 °C (104– 113 °F)
10–15 °C (50–59 °F)
160
Rondinis (5 kg box)
40–45 °C (104– 113 °F)
29°C (84.2 °F)
25–26°C (77– 78.8 °F)
72.8
-
40
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
30–31°C (86– 87.8 °F)
27–28 °C (80.6– 82.4 °F)
72.6
-
104
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
30–31°C (86– 87.8 °F)
27–28 °C (80.6– 82.4 °F)
55.7
-
104
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
30–31°C (86– 87.8 °F)
28–29°C (82.4– 84.2 °F)
Viscosity 3
Rondinis (5 kg box)
65
Precrystallisation temperature
160
Processing temperature
10–15 °C (50–59 °F)
21.2
Melt at
104
35.8
Delivery form
-
No. of units per pallet
61.1
Storage temperature
40–45 °C 30–31°C 27–28 °C (104– (86–87.8 °F) (80.6– 82.4 °F) 113 °F)
Shelf life in weeks
Rondinis (5 kg box)
% Milk 2
160
% Cocoa 1
No. of units per pallet
10–15 °C (50–59 °F)
Article No. Name of article Product information Examples of application
Viscosity 3
Storage temperature
104
Precrystallisation temperature
Shelf life in weeks
-
Melt at
% Milk 2
72.6
Delivery form
% Cocoa 1
Article No. Name of article Product information Examples of application
COUVERTURES
Processing temperature
COUVERTURES
Chocolates Rondini 100843 Couverture Noir 72 R – Distinctive cocoa flavour. Cocoa mass is made of more than 80% high grade fine flavoured cocoa. – Moulded products and coatings. Ingredient in ice-cream mix.
101201 COUVERTURE NEROCCO 61 R – Distinctive cocoa flavour. Cocoa mass is made of more than 95% high grade fine flavoured cocoa. – Moulded products and coatings.
100840 COUVERTURE CREMANT 50 R – Distinctive, balanced cocoa flavour. – Moulded products and coatings.
104047 MILK-Couverture SUNNY 38 /23 R – Firm and toothsome Swiss milk chocolate. – Moulded products and coatings.
100845 MILK-Couverture CLASSIC 34 /19 R – Typical Swiss milk chocolate taste with harmonious cocoa flavour. – Moulded products, coatings and hollow articles.
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
4
50.8
38.3
34.6
-
23.9
19.9
104
78
78
10–15 °C (50–59 °F)
10–15 °C (50–59 °F)
10–15 °C (50–59 °F)
160
160
160
Rondinis (5 kg box)
Rondinis (5 kg box)
Rondinis (5 kg box)
40–45 °C (104– 113 °F)
40–45 °C (104– 113 °F)
40–45 °C (104– 113 °F)
30–31°C (86– 87.8 °F)
30–31°C (86– 87.8 °F)
29–30 °C (84.2– 86 °F)
29–30 °C (84.2– 86 °F)
100844 WHITE Couverture BLANCA 35 /21 R – Typical milk notes with fine vanilla flavour. – Moulded products, coatings and hollow articles.
Chocolate Bars
28–29 °C (82.4– 84.2 °F)
107243600000 Couverture AVANTA NOIR 72 T – Dark couverture with sweetening agent. Suitable for diabetics. – Moulded products.
28–29 °C (82.4– 84.2 °F)
107270217300 COUVERTURE NOIR 72 T – Distinctive cocoa flavour. Cocoa mass is made of more than 80% high grade fine flavoured cocoa. – Moulded products and coatings. Ingredient in ice-cream mix.
26–27 °C (78.8– 80.6 °F)
102270 COUVERTURE NOBILE 55 T – Distinctive cocoa flavour. With high percentage of high grade fine flavoured cocoa. – Moulded products and coatings. Ingredient in fillings, yoghurt and pastries.
27–28°C (80.6– 82.4 °F)
We reserve the right to change the declaration and range. 2011/1
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
We reserve the right to change the declaration and range. 2011/1
2
5
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
6
54
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
29–30 °C (84.2– 86 °F)
26–27 °C (78.8– 80.6 °F)
34.6
34.5
30.9
19.9
27.6
25.5
78
78
40
10–15 °C (50–59 °F)
10–15 °C (50–59 °F)
10–15 °C (50–59 °F)
54
54
54
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
29–30 °C (84.2– 86 °F)
29–30 °C (84.2– 86 °F)
29–30 °C (84.2– 86 °F)
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C (104– bars (15 kg box) 113 °F)
29 °C (84.2 °F)
25–26 °C (77– 78.8 °F)
72.6
-
104
10–15 °C (50–59 °F)
54
Block 40–45 °C (8×2 kg box) (104– 113 °F)
30–31°C (86– 87.8 °F)
27–28 °C (80.6– 82.4 °F)
61.1
-
104
10–15 °C (50–59 °F)
54
Block 40–45 °C (8×2 kg box) (104– 113 °F)
30–31°C (86– 87.8 °F)
28–29 °C (82.4– 84.2 °F)
50.8
-
104
10–15 °C (50–59 °F)
54
Block 40–45 °C (8×2 kg box) (104– 113 °F)
30–31°C (86– 87.8 °F)
28–29 °C (82.4– 84.2 °F)
Chocolate Blocks 107270317400 COUVERTURE NOIR 72 B – Distinctive cocoa flavour. cocoa mass is made of more than 80% high grade fine flavoured cocoa. – Moulded products and coatings. Ingredient in ice-cream mix.
27–28 °C (80.6– 82.4 °F)
107243300000 COUVERTURE NEROCCO 61 B – Distinctive cocoa flavour. Cocoa mass is made of more than 95% high grade fine flavoured cocoa. – Moulded products and coatings.
26–27 °C (78.8– 80.6 °F)
107251300000 COUVERTURE CREMANT 50 B – Distinctive, balanced cocoa flavour. – Moulded products and coatings.
27.5– 28.5 °C (81.5– 83.3 °F)
We reserve the right to change the declaration and range. 2011/1
65
Viscosity 3
10–15 °C (50–59 °F)
21.2
Precrystallisation temperature
78
Processing temperature
23.9
35.8
Melt at
38.3
107253800000 WHITE Couverture BLANCA 35 /21 T – Typical milk notes with fine vanilla flavour. – Moulded products, coatings and hollow articles.
Delivery form
26–27 °C (78.8– 80.6 °F)
No. of units per pallet
29–30 °C (84.2– 86 °F)
Storage temperature
Precrystallisation temperature
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
Viscosity 3
Processing temperature
54
Melt at
10–15 °C (50–59 °F)
Delivery form
No. of units per pallet
78
Shelf life in weeks
107261800000 MILK-Couverture AVANTA 30 /25 T – Extra fine milk chocolate with sweetening agent. Suitable for diabetics. – Moulded products.
14.6
% Milk 2
107270417300 MILCH-Couverture TOPMILK 34 /27 T – Typical Swiss milk chocolate taste with high milk content – Moulded products and coatings.
42.2
Article No. Name of article Product information Examples of application
% Cocoa 1
107270517300 MILK-Couverture CLASSIC 34 /19 T – Typical Swiss milk chocolate taste with harmonious cocoa flavour. – Moulded products, coatings and hollow articles.
Storage temperature
103660 MILK-Couverture SUNNY 38 /23 T – Firm and toothsome Swiss milk chocolate. – Moulded products and coatings.
Shelf life in weeks
107258417300 MILK-Couverture INTENSE 42/14 T – Milk chocolate with distinct cocoa flavour. – Moulded products and coatings.
% Milk 2
Article No. Name of article Product information Examples of application
COUVERTURES
% Cocoa 1
COUVERTURES
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
We reserve the right to change the declaration and range. 2011/1
2
7
No. of units per pallet
52
10–15 °C (50–59 °F)
80
6 kg bucket 40–45 °C (104– 113 °F)
22–26 °C (71.6– 78.8 °F)
30.2
20.9
52
10–15 °C (50–59 °F)
80
6 kg bucket
40–45°C (104– 113 °F)
22–26 °C (71.6– 78.8 °F)
2 % hazelnuts
21.7
7.6
52
10–15 °C (50–59 °F)
80
6 kg bucket
40–45°C (104– 113 °F)
22–26 °C (71.6– 78.8 °F)
17 % hazelnuts
18
10.4
52
10–15 °C (50–59 °F)
80
6 kg bucket
40–45°C (104– 113 °F)
22–26 °C (71.6– 78.8 °F)
18 % hazelnuts
Special ingredient
Storage temperature
Processing temperature
Shelf life in weeks
-
Melt at
% Milk 2
27.9
Delivery form
% Cocoa 1
Article No. Name of article Product information Examples of application
Viscosity 3
Precrystallisation temperature
Processing temperature
Melt at
Delivery form
No. of units per pallet
Storage temperature
Shelf life in weeks
% Milk 2
Article No. Name of article Product information Examples of application
FILLINGS
% Cocoa 1
COUVERTURES
Fillings 107242500000 MILK-Couverture CLASSIC 34 /19 B – Typical Swiss milk chocolate taste with harmonious cocoa flavour. – Moulded products, coatings and hollow articles.
107270117300 MILK-Couverture TOPMILK 34 /27 B – Typical Swiss milk chocolate with high milk content. – Moulded products and coatings.
107242000000 WHITE Couverture BLANCA 35 /21 B – Typical milk notes with fine vanilla flavour. – Moulded products, coatings and hollow articles.
34.6
34.5
35.8
19.9
27.6
21.2
78
78
65
10–15 °C (50–59 °F)
54
10–15 °C (50–59 °F)
54
10–15 °C (50–59 °F)
54
40–45 °C Block (8×2 kg box) (104– 113 °F)
29–30 °C (84.2– 86 °F)
27–28 °C (80.6– 82.4 °F)
40–45 °C Block (8×2 kg box) (104– 113 °F)
29–30 °C (84.2– 86 °F)
26–27 °C (78.8– 80.6 °F)
40–45 °C Block (8×2 kg box) (104– 113 °F)
29°C (84.2 °F)
25–26 °C (77– 78.8 °F)
104086 FILLING NOIR E – Dark filling with strong cocoa accents and bitter-sweet flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
103698 FILLING MILK-CHOCO E –Creme filling with pronounced milk chocolate flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
103694 FILLING FRENORA E – Creme filling with pronounced hazelnut notes. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
107240900000 FILLING GIANDUJA E – Filling with pronounced nut note and fine milk flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
8
We reserve the right to change the declaration and range. 2011/1
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
We reserve the right to change the declaration and range. 2011/1
2
9
103693 FILLING ALLETTO E – Light filling with fine ground walnuts. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
10
10–15 °C (50–59 °F)
80
20.9
13.2
12.1
12.5
52
52
10–15 °C (50–59 °F)
80
20–25 °C Room temperature (68–77 °F) approx. 22°C (71.6°F)
104105 FILLING GIANDOR E – Light cocoa filling with almonds and fruity note. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
42 % coffee
6 kg bucket 40–45 °C (104– 113 °F)
22–26 °C (71.6– 78.8 °F)
4 % coffee
6 kg bucket 40–45 °C (104– 113 °F)
22–26 °C (71.6– 78.8 °F)
18 % walnuts
We reserve the right to change the declaration and range. 2011/1
104106 FILLING WHITE MANDORLA E – White filling with sweet almond flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
Special ingredient
6 kg bucket
Processing temperature
80
10.6
52
10–15 °C (50–59 °F)
80
6 kg bucket 40–45 °C (104– 113 °F)
24–26 °C (75.2– 78.8 °F)
5 % orange powder
23.0
10.2
52
10–15 °C (50–59 °F)
80
6 kg bucket 40–45 °C (104– 113 °F)
22–26 °C (71.6– 78.8 °F)
14 % almonds
-
10.6
52
10–15 °C (50–59 °F)
80
6 kg bucket 40–45 °C (104– 113 °F)
22–26 °C (71.6– 78.8 °F)
10 % almonds
Melt at
10–15 °C (50–59 °F)
5.2
Delivery form
52
No. of units per pallet
-
104104 FILLING ORANGE E – Dark filling with refreshing, fruity orange flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
39 % hazelnuts
Storage temperature
-
22–26 °C (71.6– 78.8 °F)
Shelf life in weeks
6 kg bucket 40–45°C (104– 113 °F)
% Milk 2
80
Article No. Name of article Product information Examples of application
% Cocoa 1
10–15 °C (50–59 °F)
Special ingredient
52
Processing temperature
10.5
Melt at
16.1
Delivery form
No. of units per pallet
104103 FILLING MOCCA E – Filling with aromatic coffee flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
Storage temperature
104102 MOCCA PASTE E – Coffee paste, rich in fat, with intensive, bitter flavour. – For aromatising ganaches, glazures, cremes and various masses.
Shelf life in weeks
104101 FILLING PRALINOR E – Filling with intensive nut flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
% Milk 2
Article No. Name of article Product information Examples of application
FILLINGS
% Cocoa 1
FILLINGS
We reserve the right to change the declaration and range. 2011/1
2
11
40
10–15 °C (50–59 °F)
10–15 °C (50–59 °F)
160
48
1.5 kg box
107251900000 BRANCHES FINGERS 15 GR K – Milk chocolate with hazelnut creme filling and scattered with hazelnut chips. – Chocolate croissants.
6 kg box
107247000000 BRANCHES FINGERS 23.5 GR K – Milk chocolate with hazelnut creme filling and scattered with hazelnut chips. – Chocolate croissants.
Vermicelli 103954 VERMICELLI 4X 1KG BT – Firm, glazed sprinkles with fine cocoa flavour. – Decoration of patisserie articles.
27.0
-
52
10–15 °C (50–59 °F)
160
13.2
14.4
52
10–15 °C (50–59 °F)
72
6 kg box
9.4 cm 3.7 in
19.6
11.5
52
10–15 °C (50–59 °F)
72
6 kg box
9.8 cm 3.86 in
19.1
13.2
52
10–15 °C (50–59 °F)
72
6 kg box
9 cm 3.54 in
78
10–15 °C (50–59 °F)
54
7 kg box
78
10–15 °C (50–59 °F)
54
7 kg box
78
10–15 °C (50–59 °F)
54
7 kg box
Size
Delivery form
-
40
No. of units per pallet
42.2
-
Storage temperature
107274700000 SPLINTERS FOR FOILS K – Dark chocolate shavings. Shavings are rolled to create wafer-thin leaves. – Leaves for decorating patisserie articles.
46.0
107262000000 COMTESSE FINGERS 20 GR K – Milk chocolate with praline filling. – Chocolate croissants.
Shelf life in weeks
103955 BLACK FOREST SPLINTERS 1.5 KG K – Wispy, flat chocolate flakes. – Decoration for Black Forest gateaux.
% Milk 2
Chocolate splinters
% Cocoa 1
Article No. Name of article Product information Examples of application
Size
Delivery form
No. of units per pallet
Storage temperature
DECOR / FINGERS / NAPOLITAINS
Shelf life in weeks
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
DECOR / FINGERS / NAPOLITAINS
4×1kg bag in box
Napolitains 104109 NAPOLITAINS ASSORTED FREY Range consisting of milk extra, nut and dark chocolate, approx. 7g per piece, approx. 1000 pieces per box.
Fingers 107258500000 COOKING CHOCOLATE FINGERS 8.5GR K – Hard chocolate stems, suitable for baking. – Pain au chocolat.
46.0
-
104
10–15 °C (50–59 °F)
72
6 kg box
104108 NAPOLITAINS MILK TOURIST Milk chocolate Napolitains, packed in 13 different Swiss motifs, approx. 7g per piece, approx. 1000 pieces per box.
8.4 cm 3.31 in
104107 NAPOLITAINS MILK FREY Milk chocolate Napolitains, packed in red paper with Frey logo, approx. 5.5g per piece, 1270 pieces per box.
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
12
We reserve the right to change the declaration and range. 2011/1
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
We reserve the right to change the declaration and range. 2011/1
2
13
PICTOGRAMS - Examples of application cover/immerse pour in mould produce hollow article/shells aromatise or desserts/cremes produce ganache hollow balls/pralines confectionary/biscuits gateaux/cakes croissant/sweet rolls roll with granite roller stamp
Chocolat Frey AG CH-5033 Buchs Switzerland +41 (0)62 836 26 26 +41 (0)62 836 25 01 www.chocolatfrey.ch Food Service Contact: +41 (0)62 836 22 44 foodservice@chocolatfrey.ch