Semi-finished products assortment
Products for Industry and Food Service
chocolat frey ag Each day, half a million chocolate bars leave Chocolat Frey’s factory in Buchs, in the canton of Aargau. With a great deal of care, love and the original Swiss recipe the company, with its rich tradition, has occupied the Number 1 spot on the Swiss chocolate market for over 30 years. Approximately 37 % of all Swiss chocolate lovers and a growing number of connoisseurs in over 60 countries on all five continents enjoy the sheer indulgence of Chocolat Frey’s meltingly delicious products. Quality is the common denominator throughout Chocolat Frey’s history. Frey chocolate has always been synonymous with premium quality, produced with the utmost care from the best raw materials—100 % made in Switzerland. To this day, the chocolate makers at Chocolat Frey take personal responsibility for overseeing each and every production stage—from purchasing the cocoa beans to roasting at the factory and the meticulous processing of the heavenly chocolate. This is the only way to guarantee the highest quality at all times.
SuStainability Customers want sustainable products. Chocolat Frey strives for sustainability along the entire value chain—from the production of raw materials, product design and range to environmental management at its Buchs location and employee training. So sustainability starts with selecting the cocoa beans. By 2015, Chocolat Frey will be purchasing 90 % of its cocoa beans from UTZcertified growers. The UTZ programme supports initiatives such as training and continuing education for cocoa growers, education for children and young people, and the wider availability of medical care.
SpecialiSt for food Service and induStrial productS For decades, the area of industry and food service has been among the most important pillars of business for Chocolat Frey AG. All over the world, major and minor food producers and gastronomy businesses are supplied with semifinished products such as couvertures, fillings, glazing or chocolate powder. For more information visit: http://b2b.chocolatfrey.com
Strengths in the area of industry and Food Service extremely high swiss Quality
wide-ranging problem solving skills
In independent product tests, recipes by Chocolat Frey always range among the most popular—which is why many customers trust the semi-finished products of the number 1 in the traditional land of chocolate. At Chocolat Frey, the passion for quality goes beyond the products. Particularly in the professional area, customers appreciate the prover bial Swiss reliability of the Chocolat Frey teams in the course of the overall provision of its services.
Chocolat Frey knows the needs of the users. An own development department is available to customers for sampling new product ideas and optimizing existing production workflows. Industrial and food service operations profit from Chocolat Frey’s large know-how, because not only does the company manufacture and distribute chocolate, it has been processing it itself for more than 125 years.
we are always ready to deliver
a wide product range The product range for industry, commercial and food service operations consists of more than 200 items. The assortment is wide and ranges from couvertures, fillings, glazing, decorative articles, fingers, all the way to croquants, nuts or almonds in all widely varying delivery forms.
Large production capacities and very high process reliability are the bases for the high degree of supply availability in the area of semi-finished products. Chocolat Frey has more than 200 reusable containers for fast deliveries of liquid products and as to solid products, the company also practices proactive warehousing.
table of contents Dark Couvertures, Chocolates
5
Cocoa liquors, butter, nibs
32
Milk Couvertures, Chocolates
9
Cocoa powder
34
White Couvertures, Chocolates
13
Chocolate powder
36
Chocolate splinters
15
Croquants
38
Fingers, Cubes, Vermicelli, Chocolate coated products
18
Sugar products and Special products
40
Napolitains, Chocoblocs, Truffle Balls
21
Hazelnuts and Almonds
42
Compound coatings
24
Packaging
44
Fillings
27
Notes
46
Couvertures, Chocolates
Chocolat Frey AG 4
Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
Dark Couvertures, Chocolates Article name
Description / Characteristics
Packaging
104
40
40-50
40-50
10-15
10-15
16
20
Numbers of packages per pallet
Couverture Marmor
Very strong cocoa flavour. Used for colour and flavour in pastries.
Couverture Noir 72
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.
+++ 72.7
0.0 26.1 45.6
Couverture Noir 72 UTZ
UTZ certified couverture with 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.
+++ 72.7
0.0 26.1 45.6
Couverture Avanta Noir 72
Couverture
Suitable for diabetics (with polyols instead of sugar). Moulded products.
++++ 91.9
+++ 72.6
0.0
0.0
1072 444
1072 462 cont.: 20 kg
1072 464
104
104
10-15
10-15
10-15
54
48/54
80
1072 703 174
1072 702 100843 173
105714
0.0 45.4
101899 cont.: 1072 6 kg 454 Data: 65 weeks
0.0 45.4
105718 cont.: 25 kg Data: 65 weeks
+++ 72.6
0.0
Couverture Noir Satin
Distinctive cocoa flavour. Cocoa mass is made of more than 80 % high grade fine flavoured cocoa. Slight milk fat content for higher fat bloom resistance. Moulded products and coatings.
+++ 72.1
1.6 24.6 48.2
101364
Couverture Nuance 66
Distinctive cocoa flavour. Cocoa mass is made of more than 80 % high grade fine flavoured cocoa. Moulded products and coatings.
+++ 66.3
0.0 32.4 41.4
1072 443
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
104
1072 575 cont.: 10 kg
4.5 52.6
UTZ certified couverture. Suitable for diabetics (with polyols instead of sugar). Moulded products.
Avanta Noir 72 UTZ
5 kg rondini [R]
4
150 x 100 g bar [T]
Broken [G]
8
8 x 2 kg block [B]
Bucket [E]
Storage temperature °C
Container [C]
Shelf life in weeks
Cistern [Z]
% Total fat
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
1072 436 Data: 65 weeks
105589
We reserve the right to change the declaration and range. 2013/1
5
Dark Couvertures, Chocolates Article name
Description / Characteristics
Packaging
104
40
40-50
40-50
10-15
10-15
16
20
Numbers of packages per pallet
Couverture Ecuador 65
Cocoa mass is 100 % from Ecuador, finest high grade cocoa flavour. Moulded products coatings, hollow articles, ingredient in dairy products.
+++ 65.2
0.0 33.6 40.9
Couverture Ecuador thin
Very runny couverture. Cocoa mass is 100 % from Ecuador, finest high grade cocoa flavour. Coatings for ice-cream products.
+++ 61.9
6.0 30.9 45.7
101172 cont.: 25 kg
UTZ
UTZ certified, very runny couverture. Cocoa mass is 100 % from Ecuador, finest high grade cocoa flavour. ++++ 61.9 Coatings for ice-cream products.
6.0 30.9 45.7
105094 cont.: 25 kg
Couverture Nerocco 61
Cocoa mass is made of more than 80 % high grade +++ 61.2 fine flavoured cocoa. Moulded products and coatings.
0.0 37.5 38.0
1072 451
100207 cont.: 20 kg
Couverture Luceria
Harmonic chocolate taste. Without flavouring. Ingredient in dairy products.
+++ 60.7
0.0 38.1 38.5
1072 448
100856 cont.: 20 kg
Couverture Nerocco Satin
Cocoa mass is made of more than 80 % high grade fine flavoured cocoa. With little butter. Moulded products and coatings.
++++ 59.4
2.6 36.6 39.4
1072 456
Couverture Nobile 55
Distinctive high grade cocoa flavour. Cocoa mass is made of more than 80 % high grade fine flavoured cocoa. Moulded products and coatings. Ingredient in fillings, yoghurt and pastries.
+ 55.8
0.0 43.0 34.3
1072 526
Couverture Ecuador thin
Havelaar
++ 53.0
0.0 46.0 36.5
1072 400
Couverture extra thin
Distinctive, bitter cocoa flavour. Very runny. ++++ 52.4 Coatings, mainly for high-quality cakes and pastries.
0.0 46.2 37.3
1072 527
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
6
104
104
104
10-15
10-15
10-15
54
48/54
80
104949
From EU certified organic production. With FAIRTRADE (Max Havelaar) certified ingredients. Moulded products and coatings.
Couverture Organic
5 kg rondini [R]
4
150 x 100 g bar [T]
Broken [G]
8
8 x 2 kg block [B]
Bucket [E]
Storage temperature °C
Container [C]
Shelf life in weeks
Cistern [Z]
% Total fat
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
1072 105884 101201 433
102270
1072 515 cont.: 20 kg
We reserve the right to change the declaration and range. 2013/1
Dark Couvertures, Chocolates Article name
Description / Characteristics
Packaging
104
40
40-50
40-50
10-15
10-15
16
20
Numbers of packages per pallet
Couverture Crémant OL
Couverture Crémant OL UTZ
Couverture Crémant 50
Couverture Crémant 50 UTZ
Couverture Gordola
Couverture 248
Excellent cocoa flavour, distinctively bitter. No e‑numbers, lecithin or flavouring. Ingredient in fillings and yoghurt.
+ 51.5
0.0 47.8 35.4
1072 449 cont.: 16,5 kg
UTZ certified couverture. Excellent cocoa flavour, distinctively bitter. No e-numbers, lecithin or flavouring. Ingredient in fillings and yoghurt.
+ 51.5
0.0 47.8 35.4
105090 cont.: 16,5 kg
Distinctive, bitter cocoa flavour. Excellent mix of cocoa masses with a minimum of 30 % high grade fine flavoured cocoa. Moulded products and coatings.
++ 50.9
0.0 47.8 35.4
UTZ certified couverture. Distinctive, bitter cocoa flavour. Excellent mix of cocoa masses with a minimum of 30 % high grade fine flavoured cocoa. Moulded products and coatings.
++ 50.9
0.0 47.8 35.4
Balanced cocoa flavour, relatively runny. Moulded products and coatings, mainly for long-life bakery products. Very runny, somewhat coarse texture and without flavouring. Moulded products and coatings, mainly for cakes and pastries with a long shelf life.
+++ 50.7
++++ 49.2
1072 554
1072 507
1072 514 cont.: 20 kg
5 kg rondini [R]
4
150 x 100 g bar [T]
Broken [G]
8
8 x 2 kg block [B]
Bucket [E]
Storage temperature °C
Container [C]
Shelf life in weeks
Cistern [Z]
% Total fat
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
104
104
104
10-15
10-15
10-15
54
48/54
80
1072 513
100840
105289
2.0 45.9 36.0 102371
2.5 47.1 35.3
1072 554
1072 529
Sachets (BT) with 75 g, in box with 3,75 kg, on pallet with 49 boxes = art. no. 103944. Addition to baking set.
Couverture 248 UTZ
UTZ certified very runny couverture with a somewhat coarse texture and without flavouring. Moulded ++++ 49.2 products and coatings, mainly for cakes and pastries with a long shelf life.
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids OL = lecithin free
2.5 47.1 35.3 105763 105761
We reserve the right to change the declaration and range. 2013/1
7
Dark Couvertures, Chocolates Article name
Description / Characteristics
Packaging
104
40
40-50
40-50
10-15
10-15
16
20
Numbers of packages per pallet
Couverture Crémant Satin
Distinctive, bitter cocoa flavour. Excellent mix of cocoa masses with a minimum of 30 % high grade fine flavoured cocoa. Slight milk fat content for higher fat bloom resistance. Moulded products and coatings.
Couverture 98
Distinctive bitter cocoa flavour. Cocoa mass is made of more than 83 % high grade fine flavoured cocoa. Moulded products and coatings.
++ 48.0
3.9 46.8 36.7
1072 605
Couverture 98 UTZ
UTZ certified couverture with distinctive bitter cocoa flavour. Cocoa mass is made of more than 83 % high grade fine flavoured cocoa. Moulded products and coatings.
++ 48.0
3.9 46.8 36.7
105712
Cooking Chocolate
Bake stable, bitter. Moulded products. Used for flavour and colour in fillings and as an ingredient in ice‑cream mix.
+ 46.1
0.0 52.4 28.1
1072 600
Cooking Chocolate UTZ
UTZ certified cooking chocolate, bake stable, bitter. Moulded products. Used for flavour and colour in fillings and as an ingredient in ice‑cream mix.
+ 46.1
0.0 52.4 28.1
105757
+++ 44.1
4.1 48.2 34.1
105843
Chocolate Crémant Robust UTZ
UTZ certified chocolate with hazelnut flavour and distinctive, bitter cocoa flavour. More fat bloom resistant than Couverture Crémant 50. Moulded products and coatings.
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
8
*** 48.8
5 kg rondini [R]
4
150 x 100 g bar [T]
Broken [G]
8
8 x 2 kg block [B]
Bucket [E]
Storage temperature °C
Container [C]
Shelf life in weeks
Cistern [Z]
% Total fat
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
104
104
104
10-15
10-15
10-15
54
48/54
80
4.0 46.0 37.9 106184
We reserve the right to change the declaration and range. 2013/1
Milk Couvertures, Chocolates Article name
Description / Characteristics
Packaging
Bucket [E]
Broken [G]
8 x 2 kg block [B]
150 x 100 g bar [T]
5 kg rondini [R]
Storage temperature °C
Container [C]
Shelf life in weeks
Cistern [Z]
% Total fat
% Hazelnuts
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
5
4
78
40
78
78
78
40-50
40-50
10-15
10-15
10-15
10-15
10-15
16
20
54
54
80
Numbers of packages per pallet
Double cream Chocolate OL Milkchoco Coating 318 UTZ
Milk Couverture Intense 42 /14
Milk Couverture Ronco
Milk Couverture Ronco UTZ
Milk Couverture lactose free
Hay Milk Couverture
Double cream chocolate, compliant with Swiss food legislation. Lecithin free. Coatings (dipping process) for ice‑cream products.
++++ 46.0 18.7 31.6
0.0 50.7
1072 569
UTZ certified, thin milk chocolate. Ice‑cream coatings.
++++ 44.3 16.8 37.5
0.0 46.0 105657
1072 540
Milk chocolate with strong cocoa flavour and very good processing properties for confectionery and pastry applications. Cocoa ++++ 42.2 14.6 41.8 mass is made of more than 42 % high grade fine flavoured cocoa. Moulded products and coatings.
0.0 39.2
1072 414
Distinctive milk chocolate flavour, extremely low viscosity. Cocoa mass is made of more than ++++ 41.9 17.8 39.0 59 % high grade fine flavoured cocoa. Moulded products (even with a fine relief and low weight) and coatings.
0.0 42.1
1072 570
UTZ certified milk couverture, distinctive milk flavour and extremely low viscosity. Cocoa mass is made of more than 59 % high grade fine ++++ 41.9 17.8 39.0 flavoured cocoa. Moulded products (even with a fine relief and low weight) and coatings.
0.0 42.1
105759
Whole milk chocolate without lactose. Slight caramel flavour, smooth. Moulded products and coatings.
++ 37.7 18.0 42.8
0.0 40.4 103765 103764
Typical milk chocolate with about 14 % dried austrian hay milk (Milk from cows without silo feed). Moulded products and coatings.
++ 36.4 14.0 48.1
0.0 36.0
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids OL = lecithin free
105770
1072 584 173
103872
105771 cont.: 20 kg
We reserve the right to change the declaration and range. 2013/1
9
Milk Couvertures, Chocolates Article name
Description / Characteristics
Packaging
Bucket [E]
Broken [G]
8 x 2 kg block [B]
150 x 100 g bar [T]
5 kg rondini [R]
Storage temperature °C
Container [C]
Shelf life in weeks
Cistern [Z]
% Total fat
% Hazelnuts
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
5
4
78
40
78
78
78
40-50
40-50
10-15
10-15
10-15
10-15
10-15
16
20
54
54
80
1072 509 cont.: 20 kg
1072 425
1072 705 101845 173
102687 cont.: 20 kg
1072 701 173
1072 704 173
Numbers of packages per pallet
Milk Couverture Organic Havelaar
Milk Couverture Classic 34 /19
Milk Couverture Classic 34/19 UTZ
Milk Couverture 119
Milk Couverture Topmilk 34 /27 Milk Couverture Topmilk vanilla 34 / 27
From EU certified organic production. With FAIRTRADE (Max Havelaar) certified ingredients. Moulded products, coatings and hollow articles.
0.0 37.2
Typical Swiss milk chocolate flavour with a relatively strong cocoa flavour. Cocoa mass is made of more than 59 % high grade fine flavoured cocoa. Moulded products, coatings and hollow articles.
++ 34.7 20.0 44.0
0.0 34.8
UTZ certified milk couverture, with a typical Swiss milk chocolate flavour and a relatively strong cocoa flavour. Cocoa mass is made of more than 59 % high grade fine flavoured cocoa. Moulded products, coatings and hollow articles.
++ 34.7 20.0 44.0
0.0 34.8
105666
Typical Swiss milk chocolate flavour with a good cocoa flavour. Cocoa mass is made of more than 41 % high grade fine flavoured cocoa. Moulded products.
++ 34.7 18.0 46.0
0.0 33.4
1072 471
Distinctive milk taste. Without flavouring. Moulded products and coatings.
++ 34.6 27.7 36.1
0.0 37.0
Distinctive milk flavour and fine vanilla flavour. Moulded products and coatings.
++ 34.6 27.7 36.1
0.0 37.0
++++ 34.6 20.0 44.0
0.0 35.1
Milk Couverture 55
Very runny, somewhat coarse texture and without flavouring. Moulded products and coatings.
Milk Couverture 55 UTZ
UTZ certified Milk couverture. Very runny, some ++++ 34.6 20.0 44.0 what coarse texture and without flavouring. Moulded products and coatings.
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
10
1072 402
+++ 35.5 24.4 40.0
1072 467
1072 532
105484 un wrapp.
1072 555
1072 542
0.0 35.1 105762 105288
105708 cont.: 20 kg
We reserve the right to change the declaration and range. 2013/1
Milk Couvertures, Chocolates Article name
Description / Characteristics
Packaging
Bucket [E]
Broken [G]
8 x 2 kg block [B]
150 x 100 g bar [T]
5 kg rondini [R]
Storage temperature °C
Container [C]
Shelf life in weeks
Cistern [Z]
% Total fat
% Hazelnuts
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
5
4
78
40
78
78
78
40-50
40-50
10-15
10-15
10-15
10-15
10-15
16
20
54
54
80
Numbers of packages per pallet
Milk Couverture Splendid 35 / 26
Distinctive milk- and cocoa flavour with a low flavour of sweetness. Moulded products and coatings.
++ 34.5 26.5 36.5
0.0 36.9
105672
Milk Couverture Melide
Milk chocolate with balanced cocoa flavour as well as milk flavour. Moulded products, coatings and hollow articles.
Milk Couverture 39
Typical milk flavour, relatively light colour. Moulded products, coatings and hollow articles.
++ 34.3 14.8 49.8
0.0 34.2
1072 510
Milk Couverture Caramel
Milk chocolate with a strong caramel flavour (addition of natural caramel flavour). Cocoa mass is made of more than 42 % high grade fine flavoured cocoa. Moulded products, coatings and hollow articles.
++ 32.1 20.2 46.3
0.0 33.2
104864
Extra fine, bright Milk couverture with typical milk flavour, slight hazelnut flavour and mild cocoa flavour. Cocoa mass is made of more than 55 % high grade fine flavoured cocoa. Moulded products and coatings.
++ 31.3 26.0 38.7
3.0 35.2
1072 410
Milk chocolate with a first-class roasted coffee flavour. Cocoa mass is made of more than 51 % high grade fine flavoured cocoa. Moulded products and coatings.
++ 31.0 24.8 38.4
2.7 33.2
103260 un wrapp.
Milk Couverture Extra 31/25
Milk Couverture Mocca
Milk Couverture Avanta 30 /25
Suitable for diabetics (with polyols instead of sugar). Cocoa mass is made of more than 54 % high grade fine flavoured cocoa. Moulded products.
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
++++ 34.3 19.5 44.7
++ 30.9 25.6
0.0
0.0 35.2 102372
3.0 35.0
1072 438
1072 506 cont.: 20 kg
1072 500
104164 10 kg block
104798 105241
1072 437 cont.: 6 kg Data: 65 weeks
1072 618 Data: 65 weeks un wrapp.
We reserve the right to change the declaration and range. 2013/1
11
Milk Couvertures, Chocolates Article name
Description / Characteristics
Packaging
Bucket [E]
Broken [G]
8 x 2 kg block [B]
150 x 100 g bar [T]
5 kg rondini [R]
Storage temperature °C
Container [C]
Shelf life in weeks
Cistern [Z]
% Total fat
% Hazelnuts
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
5
4
78
40
78
78
78
40-50
40-50
10-15
10-15
10-15
10-15
10-15
16
20
54
54
80
Numbers of packages per pallet
Milk Couverture Avanta 30 / 25 UTZ
UTZ certified Milk couverture. Suitable for diabetics (with polyols instead of sugar). Cocoa mass is made of more than 54 % high grade fine flavoured cocoa. Moulded products.
++ 30.9 25.6
0.0
3.0 35.0
105717 cont.: 25 kg 105716 Data: 65 weeks
Milk Chocolate Lucia
Relatively raw and sweet milk chocolate. Moulded products and as an ingredient in fillings.
+ 30.3 14.1 53.7
0.0 30.1
Milk Chocolate Lucia UTZ
UTZ certified, relatively raw and sweet milk chocolate. Moulded products and as an ingredient in fillings.
+ 30.3 14.1 53.7
0.0 30.1 105762 105711
Milk Couverture Eco Organic Havelaar
From EU certified organic production. With FAIRTRADE (Max Havelaar) certified ingredients. Moulded products, coatings and hollow articles.
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
12
+++ 30.0 23.0 42.0
0.0 32.0
1072 441
102553
We reserve the right to change the declaration and range. 2013/1
White Couvertures, Chocolates Article name
Description / Characteristics
Packaging
Bucket [E]
Broken [G]
8 x 2 kg block [B]
150 x 100 g bar [T]
5 kg rondini [R]
Storage temperature °C
Container [C]
Shelf life in weeks
3
65
40
65
65
65
10-15
10-15
10-15
10-15
10-15
16/33
20
54
54
80
1072 420
1072 100844 538
Cistern [Z]
% Total fat
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
5 40-45
40-45
Numbers of packages per pallet White Couverture
Balanced milk flavour. Moulded products, coatings and hollow articles.
++ 35.9 21.3 41.7 39.6
1072 104286 466
Blanca 35 /21 UTZ
UTZ certified, white couverture with balanced milk flavour. Moulded products, coatings and hollow articles.
++ 35.9 21.3 41.7 39.6
105713
White Couverture 807
Very strong milk flavour, less sweet (with lactose). Moulded products and coatings.
++ 34.5 24.0 40.5 42.7
1072 578
White Couverture 807
UTZ certified, white couverture with very strong milk flavour, less sweet (with lactose). Moulded products and coatings.
++ 34.5 24.0 40.5 42.7
105715
++++ 30.1 17.0 51.6 38.2
105483
Blanca 35 /21 White Couverture
UTZ White Couverture thin UTZ
UTZ certified, very runny white couverture. Balanced milk flavour. Coatings for ice‑cream products.
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
100688 cont.: 25 kg
1072 502 cont.: 20 kg
1072 512 cont.: 10 kg
We reserve the right to change the declaration and range. 2013/1
13
Chocolate splinters
Chocolat Frey AG 14
Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
Chocolate splinters Article name
Description / Characteristics
Packaging
Couverture Ecuador Splinters
Nerocco Splinters
Premium Bitter Splinters OL
Cocoa mass is 100 % from Ecuador, finest high grade cocoa flavour. Ingredient in milk desserts, fine cakes and pastries or ice‑cream products.
65.2 33.6 40.8
40
40
10-15
10-15
10-15
10-15
1
20
20
40
L: 1.5-8
100261
Cocoa mass is made of more than 95 % high grade fine 61.0 37.5 37.8 L: 1.5-8 flavoured cocoa. Ingredient in milk desserts, fine cakes and pastries or ice‑cream products.
1072 455
Distinctive high grade fine cocoa flavour. No e-numbers or lecithin. Ingredient in milk desserts, fine cakes and pastries or ice-cream products.
1072 435
53.6 44.9 33.2
L: ‹ 8
M: ‹ 5
Crémant Splinters OL
Excellent cocoa flavour, distinctively bitter. No e-numbers or lecithin. Bakery ingredient in cakes and pastries. Ingredient in fillings and yoghurt.
Crémant Splinters
Excellent cocoa flavour, distinctively bitter. Bakery ingredient in cakes and pastries. Ingredient in fillings and yoghurt.
51.5 47.8 34.7
L: ‹ 8
Splinters
Bake stable, bitter. Ingredient in cakes and pastries, ice‑cream products and yoghurt.
Splinters UTZ
XL: 1.5-10
46.1 52.3 28.6
UTZ certified cooking chocolate splinters, bake stable, 46.1 52.3 28.6 bitter. Ingredient in cakes and pastries, ice‑cream products and yoghurt.
(1) % Cocoa: Percentage of dry cocoa solids (2) Size in mm: Approximate size for 80 % of the splinters. Some pieces may diverge. XXS = very, very small / XS = very small / M = medium / L = large / XL = very large OL = lecithin free
40
40
10-15
10-15
10-15
40
48/50
160
1072 465 cont.: 250 kg
1072 606
1072 533
48.0 50.6 30.6 1072 612
1072 520
XXS: 1.5-2
1072 611
XS: 1.5-4
1072 602
XL: 1.5-10
Cooking Chocolate
40
1072 452
L: 1.5-8
Cooking Chocolate
1.5 kg box [K]
40
6 kg box [K]
40
9 kg back
10 kg back
Numbers of packages per pallet
17,1 kg back
Storage temperature °C
20 kg back
Shelf life in weeks
Big bag [BB1]
Size in mm (2)
% Total fat
% Saccharose
% Cocoa (1)
Examples of application
XS: 1.5–4
103628
105758
We reserve the right to change the declaration and range. 2013/1
15
Chocolate splinters Article name
Description / Characteristics
Packaging
Black Forest Splinters
Flat cooking chocolate flakes/shavings. Decoration of black forest tart.
46.1 52.3 28.5
Splinters for foils
Dark chocolate shavings. Shavings can be rolled into sheets for decorating confectionery.
42.3 34.3 36.8
Bake stable. Ingredient in cakes and pastries.
16
10-15
10-15
10-15
10-15
1
20
20
40
1.5 kg box [K]
40
6 kg box [K]
40
9 kg back
40
40
40
40
10-15
10-15
10-15
40
48/50
160
1072 747
L: › 2.5
41.1 57.5 26.7 L: 2-8
(1) % Cocoa: Percentage of dry cocoa solids (2) Size in mm: Approximate size for 80 % of the splinters. Some pieces may diverge. XXS = very, very small / XS = very small / M = medium / L = large / XL = very large
40
1072 535 103955 cont.: 5 kg
XXS: ‹ 2
Chocolate Splinters 110
10 kg back
Numbers of packages per pallet
17,1 kg back
Storage temperature °C
20 kg back
Shelf life in weeks
Big bag [BB1]
Size in mm (2)
% Total fat
% Saccharose
% Cocoa (1)
Examples of application
103741 1072 604
We reserve the right to change the declaration and range. 2013/1
Fingers, Cubes, Vermicelli, Chocolate coated products
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
17
Fingers, Cubes, Vermicelli, Chocolate coated products Article name
Description / Characteristics
Packaging
7 kg box [K]
6 kg box [K]
4 x 1 kg bag [BT]
Numbers of packages per pallet
8 kg box [K]
Storage temperature °C
6,4 kg in reusable box
Shelf life in weeks
15 kg bag
approx. LxWxH in mm
approx. weight of an item in g
% Total fat
% Nut content
% Saccharose
% Milk
% Cocoa (1)
Examples of application
78
52
78
52
52/104
78
10-15
10-15
10-15
10-15
10-15
10-15
32
80
81
72
72
160
Fingers 8.5 gr
Bake stable, bitter. Pain au chocolat. Shelf life: 104 weeks.
46.1
0.0 52.3 0.0 28.6 8.5
84x13x7
1072 585
Comtesse Fingers 20 gr
Praline sticks. Chocolate fingers. Chocolate croissant.
13.2 14.4 43.5 14.9 35.5 20.0
94x17x15
1072 620
Branches Fingers 15 gr
Branches, sticks. Chocolate croissant.
21.9 11.6 44.7 16.7 32.7 15.0
98x17x14
1072 519
Branches Fingers 23.5 gr
Branches, sticks. Chocolate croissant.
21.6 13.3 42.6 17.0 32.6 23.5
90x20x15
1072 470
Branches Fingers 50 gr
Big branches, sticks. Ingredient in cakes and pastries.
22.0 13.5 42.5 16.6 32.8 50.0
170x20x15
Branches, sticks. Chocolate croissant.
25.4
107x19x16
Fingers Cooking Chocolate
Branches Fingers dark 27 gr
(1) % Cocoa: Percentage of dry cocoa solids
18
9.5 45.8 14.5 32.3 27.0
100950
106043
We reserve the right to change the declaration and range. 2013/1
Fingers, Cubes, Vermicelli, Chocolate coated products Article name
Description / Characteristics
Packaging
7 kg box [K]
6 kg box [K]
4 x 1 kg bag [BT]
Numbers of packages per pallet
8 kg box [K]
Storage temperature °C
6,4 kg in reusable box
Shelf life in weeks
15 kg bag
approx. LxWxH in mm
approx. weight of an item in g
% Total fat
% Nut content
% Saccharose
% Milk
% Cocoa (1)
Examples of application
78
52
78
52
52/104
78
10-15
10-15
10-15
10-15
10-15
10-15
32
80
81
72
72
160
Cubes
Cooking Chocolate Cubes
Glaced chocolate cubes. Ingredient for ice- and milk-products.
50.8
0.0 45.0 0.0 34.0
–
Bake stable, bitter. Ingredient in cakes and pastries, ice-cream products and yoghurt.
–
105755
1072 613 46.1
0.0 52.3 0.0 28.6 8.5
Bake stable, bitter. 50 g sachets to enclose in baking set. 54 packages per pallet.
6x6x5
Chocolate Cubes glaced
1072 609
Vermicelli Vermicelli
Excellent bite, attractive sheen and fine cocoa flavour. Used for decorating confectionery.
27.0
0.0 62.8 0.0 18.7
–
–
15.7
7.3 29.2 0.0 15.8
–
–
101940
101948
103954
Chocolate coated products Chocolate coated Raisins
With Milk Couverture coated Raisins. Ingredient in cereal-mix, cookies, mixture of coated nuts as decoration. Shelf life: 52 weeks. 63 packages per pallet.
(1) % Cocoa: Percentage of dry cocoa solids
106201
We reserve the right to change the declaration and range. 2013/1
19
Napolitains, Chocoblocs, Truffle Balls
Chocolat Frey AG 20
Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
Napolitains, Chocoblocs, Truffle Balls Article name
Description / Characteristics
Packaging
Storage temperature °C Numbers of packages per pallet
3 kg box [K]
Shelf life in weeks
7 kg box [K]
approx. weight of an item in g
% Total fat
% Nut content
% Saccharose
% Milk
% Cocoa (1)
Examples of application
78
65
10-15
10-15
54
80
Napolitains Napolitains dark Frey
Napolitains assorted Frey
Napolitains made of dark chocolate, individually packed, with Frey logo, approx. 1270 pieces per box.
57.1
0.0 41.8 0.0 36.4 5.5
105088
5.5
104109
7
104108
Range consisting of milk extra, milk nut and dark chocolate. Individually packed, with Frey logo, approx. 1270 pieces per box.
Napolitains Milk Tourist
Milk chocolate Napolitains, individually packed in 13 different Swiss motifs, approx. 1000 pieces per box.
31.2 25.8 38.7 3.0 35.3
Napolitains Milk Frey
Milk chocolate Napolitains, individually packed in red paper with Frey logo, approx. 1270 pieces per box.
31.2 25.8 38.7 3.0 35.3 5.5
104107
Chocoblocs Chocobloc dark mini
Chocoblocs made of dark chocolate with honey-almond-nougat, individually packed, with Frey logo, approx. 240 pieces per box.
12.5
105320
Chocobloc milk mini
Chocoblocs made of fine milk chocolate with honey-almond-nougat, individually packed, with Frey logo, approx. 240 pieces per box.
12.5
105318
Chocobloc white mini
Chocoblocs made of fine white chocolate with honey-almond-nougat, individually packed, with Frey logo, approx. 240 pieces per box.
12.5
105317
(1) % Cocoa: Percentage of dry cocoa solids
We reserve the right to change the declaration and range. 2013/1
21
Napolitains, Chocoblocs, Truffle Balls Article name
Description / Characteristics
Packaging
Storage temperature °C Numbers of packages per pallet
3 kg box [K]
Shelf life in weeks
7 kg box [K]
approx. weight of an item in g
% Total fat
% Nut content
% Saccharose
% Milk
% Cocoa (1)
Examples of application
78
65
10-15
10-15
54
80
Truffle Balls Suprême Truffle Balls
Assorted, filled chocolate balls. Range consisting of dark chocolate with dark, creamy filling, milk chocolate with creamy milk filling and dark chocolate with creamy filling and orange granules, individually packed, with Frey logo, approx. 247 pieces per box.
(1) % Cocoa: Percentage of dry cocoa solids
22
12
1015 559
We reserve the right to change the declaration and range. 2013/1
Compound coatings
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
23
Compound coatings Article name
Description / Characteristics
Packaging
Shelf life in weeks of icing white Storage temperature °C
Container [C]
Broken [G]
Bucket [E]
Shelf life in weeks
Cistern [Z]
% Total fat
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
9
4
40
65
3
3
30
52
40-50
40-50
10-15
10-15
20
80
Numbers of packages per pallet
Dark compound coatings Compound Coating dark
Dark, excellent cocoa flavour. Coating for cakes and pastries.
Compound Coating dark
Dark, very runny compound coating, excellent cocoa flavour. Coating for cakes and pastries.
thin
+++ 15.8
0.0 46.6 39.9
++++ 13.9
0.0 40.7 46.1
+++ 10.3
6.1 44.4 40.4
1072 421
103325 cont.: 10 kg
Compound Coating hard
Mixture of light and dark icing. Relatively hard after crystallisation. Coating for cakes and pastries.
Compound Coating 802
Very thin, dark fat coating. Coating for ice-cream products (dipping process).
++++ 12.9
0.0 27.4 64.4
1072 546
Very thin, UTZ certified, dark fat coating. Coating for ice-cream products (dipping process).
++++ 12.9
0.0 27.4 64.4
105756
Compound Coating 802 UTZ
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
24
1072 545 cont.: 20 kg
103904
104293 cont.: 6 kg
We reserve the right to change the declaration and range. 2013/1
Compound coatings Article name
Description / Characteristics
Packaging
Shelf life in weeks of icing white Storage temperature °C
Container [C]
Broken [G]
Bucket [E]
Shelf life in weeks
Cistern [Z]
% Total fat
% Saccharose
% Milk
% Cocoa (2)
Viscosity (1)
Examples of application
9
4
40
65
3
3
30
52
40-50
40-50
10-15
10-15
20
80
Numbers of packages per pallet
Bright compound coating Compound coating bright
Light, excellent cocoa flavour. Coating for cakes and pastries.
+++
4.6
1072 544 cont.: 20 kg
6.5 46.4 42.5
103326 cont.: 10 kg
Icing White Icing White
Very thin, becomes quickly solid. Coating for cakes and pastries or sticks.
(1) Viscosity: ++++very runny to +thick (2) % Cocoa: Percentage of dry cocoa solids
++++
0.0 12.3 47.1 39.9
102459
104562 cont.: 6 kg
We reserve the right to change the declaration and range. 2013/1
25
Fillings
Chocolat Frey AG 26
Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
Fillings Article name
Description / Characteristics
Packaging
10 kg block in a reusable box [MB]
25 kg bucket [E]
11 kg bucket [E]
6 kg bucket [E]
4 x 1 kg can [DO]
Storage temperature °C
20 kg block in a reusable box [GB]
Shelf life in weeks
Container [C]
% Total fat
% Almonds
% Hazelnuts
% Saccharose
% Milk
% Cocoa (1)
Examples of application
4-5
52
52
52
52
52
52
30-50
10-15
10-15
10-15
10-15
10-15
10-15
32
32
16
33
80
72
Numbers of packages per pallet
Cocoa-Fillings Filling Choco soft
Tart and bitter. Filling for cakes and pastries.
37.4
0.0 43.6
0.0
0.0 37.8
Filling Noir
Dark filling with strong cocoa accents and bitter-sweet flavour. Filling for cakes, pastries and confectionery.
27.9
0.0 35.9
0.6
0.0 46.5
Filling Noir soft
Cocoa flavour, dark color, soft texture. Filling for confectionery, cakes and pastries.
25.8
0.0 33.1
0.0
0.0 50.8
Filling Choco
Tart and bitter. Filling for cakes and pastries.
23.5
0.0 43.6
0.0
0.0 37.8
Filling Tremona
Sweet filling containing cocoa, with chocolate flavour. Filling for pastries.
9.7 10.2 42.3
0.0
0.0 37.5 103425
100951
104459
104086
103663
100680
106165
Cocoa-Hazelnut-Fillings Filling Frenora
Soft filling with milk chocolate and hazelnuts. Filling for confectionery, cakes and pastries.
23.8
8.5 41.2 19.1
0.0 42.7
Filling Gianduja
Balanced nut flavour. Milky taste. Filling for confectionery.
18.2 10.6 48.9 18.2
0.0 33.4
(1) % Cocoa: Percentage of dry cocoa solids
103694
102922
1072 622
1072 409
We reserve the right to change the declaration and range. 2013/1
27
Fillings Article name
Description / Characteristics
Packaging
10 kg block in a reusable box [MB]
25 kg bucket [E]
11 kg bucket [E]
6 kg bucket [E]
4 x 1 kg can [DO]
Storage temperature °C
20 kg block in a reusable box [GB]
Shelf life in weeks
Container [C]
% Total fat
% Almonds
% Hazelnuts
% Saccharose
% Milk
% Cocoa (1)
Examples of application
4-5
52
52
52
52
52
52
30-50
10-15
10-15
10-15
10-15
10-15
10-15
32
32
16
33
80
72
Numbers of packages per pallet
Cocoa-Hazelnut-Fillings Filling Sandwich
Tart and dark. Praline flavour. Remains paste-like at room temperature. Contains water. Filling for cakes and pastries. Shelf life in bucket: 40 weeks.
18.0
0.0 36.1 18.6
0.0 46.4
1072 572
Filling Branches
Nutty cocoa filling. Filling for cakes, pastries, croissants.
16.4 11.0 44.4 19.5
0.7 29.7
102504
Filling Pralinor
With intensive nut flavour. Filling for cakes, pastries and confectionery.
16.2 10.5 30.4 39.9
0.0 43.9
Filling Firenze
With 10% chocolate. Remains paste-like at room temperature. Filling for cereal cakes.
9.5
4.3 54.4
9.0
0.0 32.1
Filling Japonais
Nut flavour. Non hydrogenated fats, with only natural flavours. Filling for cakes and pastries.
8.1 11.5 43.7
5.0
0.0 39.2
Filling Cremisso
Suitable for baking. Remains a paste at room temperature. Filling for cakes and pastries.
6.5
2.9 58.0 15.2
0.0 27.7
Filling Frelitta
Nut flavour. Remains paste-like at room temperature. Filling for cakes and pastries.
5.6
2.9 57.5 10.1
0.0 30.8
Filling Piemont
A paste at room temperature. Filling for ice-cream products (e.g. cornets).
4.7
2.5 48.0
0.0 40.5
(1) % Cocoa: Percentage of dry cocoa solids
28
8.6
104101
1072 562
101601
1072 563
1072 404
1072 457
1072 416
We reserve the right to change the declaration and range. 2013/1
Fillings Article name
Description / Characteristics
Packaging
10 kg block in a reusable box [MB]
25 kg bucket [E]
11 kg bucket [E]
6 kg bucket [E]
4 x 1 kg can [DO]
Storage temperature °C
20 kg block in a reusable box [GB]
Shelf life in weeks
Container [C]
% Total fat
% Almonds
% Hazelnuts
% Saccharose
% Milk
% Cocoa (1)
Examples of application
4-5
52
52
52
52
52
52
30-50
10-15
10-15
10-15
10-15
10-15
10-15
32
32
16
33
80
72
Numbers of packages per pallet
Cocoa-Almond-Hazelnut-Fillings Filling Giandor
Nut flavour and Kirsch taste. Filling for cakes, pastries and specialties (e.g. nougat egg).
Filling Giandor UTZ
UTZ certified, with nut flavour and Kirsch taste. 23.0 10.2 38.1 Filling for cakes, pastries and confectionery articles.
4.0 15.0 41.6 105841
UTZ certified, with nut flavour and Kirsch taste. More fat bloom resistant than Filling Giandor. 23.3 10.4 38.4 Filling for cakes, pastries and confectionery articles.
4.0 15.0 41.2 105842
Filling Giandor Robust UTZ
23.0 10.2 38.1
4.0 15.0 41.6
1072 621
1072 104105 623
Fillings with coffee Filling Mocca
Filling with aromatic coffee flavour. Filling for cakes, pastries and confectionery. Contains 41 % coffee.
Mocca Paste
Paste with distinctive coffee flavour. Flavouring. Contains 42.6 % coffee.
20.9 12.2 32.2 15.9
0.0 45.0
104103
1072 104102 680
0.0
0.0 25.3
0.0
0.0 34.6
22.7
8.4 54.7
0.0
0.0 36.8
0.0 42.4
1072 681
White Fillings Filling neutral
Neutral filling as a base for miscellaneous aromatisations. Filling for biscuits.
Filling white Airolo
Milky flavour. Slightly cooling during consumption (dextrose). Filling for cereal sticks.
0.0 16.2 30.8
0.0
Filling white Mandorla
With sweet almond flavour. Filling for cakes, pastries and confectionery.
0.0 10.7 30.8
0.0 11.4 54.0
(1) % Cocoa: Percentage of dry cocoa solids
105128
1072 423
104106
We reserve the right to change the declaration and range. 2013/1
29
Fillings Article name
Description / Characteristics
Packaging
10 kg block in a reusable box [MB]
25 kg bucket [E]
11 kg bucket [E]
6 kg bucket [E]
4 x 1 kg can [DO]
Storage temperature °C
20 kg block in a reusable box [GB]
Shelf life in weeks
Container [C]
% Total fat
% Almonds
% Hazelnuts
% Saccharose
% Milk
% Cocoa (1)
Examples of application
4-5
52
52
52
52
52
52
30-50
10-15
10-15
10-15
10-15
10-15
10-15
32
32
16
33
80
72
Numbers of packages per pallet
Fruity Fillings Filling Orange
Cocoa-hazelnut-orange filling. Contains about 5.5 % orange powder. Slightly cooling during consumption (dextrose). Filling for pastries.
5.2 10.7 33.5 25.0
0.0 42.5
Filling Mango
Distinctive filling with fruity mango flavour. Contains about 3.5 % mango powder. Filling for cakes, pastries and confectionery.
0.0
6.4 52.0
0.0
0.0 36.5
106086
Filling Strawberry
Distinctive filling with fruity strawberry-crisps. Contains about 7 % strawberry-crisps. Filling for cakes, pastries and confectionery.
0.0 19.8 28.8
0.0
0.0 36.5
106100
Filling Raspberry
Distinctive filling with fruity raspberry-crisps. Contains about 10 % raspberry-crisps. Filling for cakes, pastries and confectionery.
0.0 19.8 31.2
0.0
0.0 34.1
106101
13.2 12.6 30.7 24.5
0.0 44.6
103693
1072 550
104104
Kapiteltitel
Diverse Fillings Filling Alletto
Bright cocoa-hazelnut-walnut filling. Contains about 18 % walnuts. Filling for confectionery, cakes and pastries.
Filling Chestnut
Chestnut filling with about 9 % ground sweet chestnut. Filling for cereal bars, pastries.
(1) % Cocoa: Percentage of dry cocoa solids
30
0.0
6.5 43.1
0.0
0.0 44.7
1072 424
We reserve the right to change the declaration and range. 2013/1
Cocoa liquors, butter, nibs
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
31
Cocoa liquors, Butter, Nibs Article name
Description / Characteristics
Packaging 10 kg splinters in a bag
25 kg block [K]
20 kg bag
Storage temperature °C
10 kg broken in a bag [G]
Shelf life in weeks
Container [C]
Examples of application
4
40
40
78
52
40-50
10-15
10-15
10-15
10-15
40
40
36
20
Numbers of packages per pallet
Cocoa liquor from noble beans Cocoa Liquor Arriba
Genuine, ground cocoa liquor. Noble beans, very bitter flavour. Used to make chocolate or fillings.
1072 628
Cocoa liquors from ordinary beans Cocoa Liquor Ghana
Genuine, ground cocoa liquor. Ordinary beans. Easier melting with splinters. Used to make chocolate or fillings.
Cocoa Liquor Ivory
Genuine, ground cocoa liquor. Ordinary beans. Used to make chocolate or fillings.
1072 430
Cocoa Liquor Soluble
Solubilised, alkalised, very finely ground cocoa liquor. Used for flavouring.
1072 582
1072 581
Cocoa Liquor Soluble UTZ
UTZ certified, solubilised, alkalised, very finely ground cocoa liquor. Used for flavouring.
105093
105719
1072 590
105944
Cocoa butter Cocoa Butter
Pure cocoa butter. Shelf life liquid: 3 weeks. Used to reduce the viscosity of chocolate or fillings.
Cocoa Butter UTZ
UTZ certified, pure cocoa butter. Used to reduce the viscosity of chocolate or fillings.
1072 442
1072 574
105720
Cocoa nibs Cocoa nibs roasted
32
Crushed and roasted cocoa kernels. Used as crispy ingredient in fillings, for decoration.
102688
We reserve the right to change the declaration and range. 2013/1
Cocoa powder
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
33
Cocoa powder Article name
Description / Characteristics
Packaging
Shelf life in weeks
78
Storage temperature °C
15-20
Numbers of packages per pallet
Cocoa powder Elena 20 / 22 % Cocoa powder Elena 20 / 22 % UTZ Cocoa powder D11B 10 /12 % Cocoa powder D11B 10 / 12 % UTZ Cocoa powder Elena 10 / 12 % Cocoa powder Elena 10 / 12 % UTZ
34
25 kg bag
% Total fat
% Cocoa butter
Examples of application
30
Reddish-brown cocoa powder. Creams, cake mixes, gateaux, milk products, ice-cream products. Trading product.
21.0 21.0
105652
UTZ certified, reddish-brown cocoa powder. Creams, cake mixes, gateaux, milk products, ice-cream products. Trading product.
21.0 21.0
105653
Very dark colour and extremely bitter. Fat reduced cocoa powder. For colouring. Trading product.
11.0 11.0
1072 303
UTZ certified cocoa powder with a very dark colour and extremely bitter. Fat reduced cocoa powder. For colouring. Trading product.
11.0 11.0
105669
Reddish-brown, fat reduced cocoa powder. Creams, cake mixes, gateaux, milk products, ice-cream products. Trading product.
11.0 11.0
105644
UTZ certified, reddish-brown, fat reduced cocoa powder. Creams, cake mixes, gateaux, milk products, ice-cream products. Trading product.
11.0 11.0
105645
We reserve the right to change the declaration and range. 2013/1
Chocolate powder
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
35
Chocolate powder Article name
Description / Characteristics
Shelf life in weeks
78
Storage temperature °C
15-20
Numbers of packages per pallet
S SZ UTZ
Chocolate powder 45 S SZ
0.9
none
Chocolate powder 45 A
57.4 40.7 18.1
105876
Light brown colour, strong chocolate flavour, very fine texture. Breakfast drink, baking mixture.
44.2 54.4 18.1
0.9
Flavouring
S SZ
Strong chocolate powder, very fine texture. Creams, cake mixes, gateaux, milk products, ice‑cream products.
105630
UTZ certified chocolate powder, Light brown colour, strong chocolate flavour, very fine texture. Breakfast drink, baking mixture.
44.2 54.4 18.1
0.9
Flavouring
Chocolate powder 45 A
105875
Light brown colour, strong chocolate flavour, very fine texture. Breakfast drink, baking mixture.
44.2 54.4 18.1
0.9
105871
(1) % Cocoa: Percentage of dry cocoa solids All chocolate powders are without lecithin. A = flavouring S = sieving SZ = icing sugar
36
20
none
Chocolate powder 59 S SZ
20 kg bag
Additives
Sieved in mm
% Total fat
% Sacarose
% Cocoa (1)
Examples of application
We reserve the right to change the declaration and range. 2013/1
Croquants
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
37
Croquants Article name
Description / Characteristics
Packaging
Numbers of packages per pallet
Hazelnut Croquant H 1.5 – 4
Hazelnut Croquant D 0 – 2.5 Hazelnut Croquant D 0 – 3 Hazelnut Croquant D 3 – 4 Hazelnut Croquant D 4 – 8 Almond Croquant coarse
30
30
52
10-15
10-15
10-15
25
30
72
Hazelnuts roasted with sugar, light coloured variety. Used for decoration or in fillings, ice‑cream ingredient.
74.1 25.9 0.0 16.6
1.5-4
1021 543
Hazelnuts roasted with sugar, dark coloured variety. Used for decoration or in fillings, ice‑cream ingredient.
51.0 49.0 0.0 31.4
0-2.5
1021 546
Hazelnuts roasted with sugar, dark coloured variety. Used for decoration or in fillings, ice‑cream ingredient.
51.2 48.8 0.0 31.2
0-3
1021 547
Hazelnuts roasted with sugar, dark coloured variety. Used for decoration or in fillings, ice‑cream ingredient.
51.0 49.0 0.0 31.4
3-4
1021 545
Hazelnuts roasted with sugar, dark coloured variety. Used for decoration or in fillings, ice‑cream ingredient.
51.0 49.0 0.0 31.4
4-8
Almonds roasted with sugar, light brown colour. Used for decoration or in fillings, ice‑cream ingredient.
47.7
(1) Size in mm: Approximate size for approx. 80 % of the pieces. Some pieces may diverge.
38
7.5 kg box [K]
Storage temperature °C
10 kg bag
Shelf life in weeks
20 kg bag
Size in mm
% Total fat
% Almonds
% Hazelnuts
% Sacarose
Examples of application
0.0 52.3 28.3 coarse
105772
1021 548
102775
We reserve the right to change the declaration and range. 2013/1
Sugar products and Special products
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
39
Sugar products and Special products Article name
Description / Characteristics
Packaging
25 kg bucket [E]
20 kg bag
15 kg box [K]
12 kg bucket [E]
7.2 kg box [K]
Storage temperature °C
25 kg bag
Shelf life in weeks
Container [C]
% Saccharose
Examples of application
52
52
30
52
78
52
22
15-20
15-20
15-20
15-20
15-20
15-20
10-20
24
16
25
48
33
6
Numbers of packages per pallet
Sugar products Fondant white Caramelized Sugar dark ground Caramelized Sugar bright ground Caramel Sirup 76 / 77 % TS
White, sweet mixture. Pastry coatings, used in fillings.
1021 500
86
Roasted sugar, dark coloured variety. Cakes and pastries.
100
1021 640
Roasted sugar, light coloured variety. Cakes and pastries.
100
1021 650
Dark caramel-like syrup with 76 / 77 % of dry solids. Pastries.
61
1021 662
1021 661
Special products Potash 98 / 100
Pure potassium carbonate. Commercial product.
0.0
Soya lecithine
Emulgator used to reduce the viscosity of chocolate or fillings.
0.0
Popcorn natural
Natural popcorn without additives (unsalted / unsugared).
0.0
40
1019 918 1072 763 105061
We reserve the right to change the declaration and range. 2013/1
Hazelnuts and Almonds
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
41
Hazelnuts and Almonds Article name
Description / Characteristics
Packaging
10 kg bag
Storage temperature °C Numbers of packages per pallet
20 kg bucket [E]
Shelf life in weeks
20 kg bag
Examples of application
30
30
30
10-15
10-15
10-15
25
16
30
Hazelnuts Hazelnuts roasted SCH
Whole, lightly roasted hazelnuts. Used in fillings and pastries.
1053 852
Hazelnuts roasted STA
Whole, moderately roasted hazelnuts. Used in fillings and pastries.
1053 853
Hazelnuts roasted SST
Whole, heavily roasted hazelnuts. Used in fillings and pastries.
1053 854
Hazelnuts roasted 0-1
Roasted, shaved hazelnuts, thickness approx. 0-1 mm. Used for decoration as well as in fillings and pastries.
1053 860
Hazelnuts roasted 0-3
Roasted, minced hazelnuts, size approx. 0-3 mm. Used for decoration as well as in fillings and pastries.
1053 882
Hazelnuts roasted 1-3
Roasted hazelnut splinters (approx. 1-3 mm). Used for decoration as well as in fillings and pastries.
Hazelnuts roasted 1-4
Roasted hazelnut splinters (approx. 1-4 mm). Used for decoration as well as in fillings and pastries.
Hazelnuts roasted 1-5
Roasted hazelnut splinters (approx. 1-5 mm). Used for decoration as well as in fillings and pastries.
Hazelnuts roasted rolled
Roasted hazelnuts, ground to a paste. Used in fillings and pastries.
SCH = lightly roasted STA = moderately roasted SST = heavily roasted
42
1053 865 1053 870 1053 873 1053 856
We reserve the right to change the declaration and range. 2013/1
Hazelnuts and Almonds Article name
Description / Characteristics
Packaging
10 kg bag
Storage temperature °C Numbers of packages per pallet
20 kg bucket [E]
Shelf life in weeks
20 kg bag
Examples of application
30
30
30
10-15
10-15
10-15
25
16
30
Almonds Whole almonds, relatively strongly roasted. Used in fillings and for decoration.
1053 951
Small almond sicks made of blanched, lightly roasted almonds. Used for decoration, in fillings and as ice-cream ingredient.
1053 903
Almonds roasted 1-4
Almonds, blanched, roasted and minced (splinters approx. 1-4 mm). Used for decoration, in fillings as ingredient in pastries and ice-cream.
1053 931
Almonds roasted 6-8
Almonds, roasted and chopped (splinters approx. 6-8 mm). Used for decoration, in fillings as ingredient in pastries and ice-cream.
101984
Almonds roasted Almond sticks small roasted
Almonds blanched ground
Almonds blanched and ground. Ingredient in pastries.
SCH = lightly roasted STA = moderately roasted SST = heavily roasted
1053 961
We reserve the right to change the declaration and range. 2013/1
43
Number of packages per pallet
Pallet height (cm, incl. pallet)
Mass per package in cm
Weight per package (kg)
Packaging
Cistern [Z]
appr. 6-20 t
Container [C]
appr. 1 t
124 x 84 x 171
Plastic bucket [E]
10 11 12
Height: 25 ø Cover: 29 ø Bottom: 23
33 33 33
88 88 88
Plastic bucket [E]
6
28.6 x 19.8 x 15
80
90
Plastic bucket [E]
20 25
Height: 42 ø Cover: 34 ø Bottom: 28
16 16
100 100
72
119
Description
4 x 1 kg can in a box [DO]
4
Length x Width x Height
Can: Height: 18 ø: 9 Box: 39 x 24 x 16
Box with an internal PE bag, 20 kg block [GB] or
20 10
118 x 79 x 75 118 x 79 x 75
29 50
90 90
10 10
60 x 39.5 x 13 38.5 x 29.5 x 15
32 48
122 95
20
60 x 39.5 x 13
32
122
10 kg block [MB]
10 kg block [MB] in a reusable box
20 kg block [GB] in a reusable box
44
We reserve the right to change the packagings. 2013/1
Length x Width x Height
Number of packages per pallet
Pallet height (cm, incl. pallet)
16
39 x 26 x 21
54
134
15
39 x 26 x 21
54
134
9 10 16.5 17.1 20 20 20
54 x 45 x 13 54 x 45 x 12 72 x 48 x 12 72 x 48 x 12 72 x 48 x 12 72 x 48 x 12 72 x 48 x 12
40 40 20 20 20 25 30
30 110 95 95 100 110 120
250
100 x 80 x 75
1
90
1.5 3 5 6 7 7 8 8
30 x 20 x 15 30 x 20 x 15 30 x 20 x 15 38 x 25 x 12 38 x 26 x 14 39 x 26 x 20 38 x 26 x 13 39 x 26 x 14
160 80 80 72 81 54 81 63
171 94 94 119 132 141 132 118
3.76
38.5 x 29.5 x 15
80
148
20 20 25
59 x 48 x 14 59 x 48 x 14 59 x 48 x 14
21 25 30
85 105 100
16.5 20
90 x 38 x 14 90 x 38 x 14
23 23
87 87
Mass per package in cm
Description
Weight per package (kg)
Packaging
Box for 8 x 2 kg blocks [B]. Every block is individually packed in a sealed sachet.
Box with an internal PE bag for 100 g bars [T]
Bag with an internal PE liner for broken goods [G], splinters, croquants, hazelnuts, almonds
Big Bag [BB1]
Box with an internal PE bag [K] (for fingers, cubes, dragees, vermicelli, rondini)
Reusable box
Valve bag with an internal PE liner for powder
PE / PET Bag for broken goods [G] and splinters
We reserve the right to change the packagings. 2013/1
45
Notes
Chocolat Frey AG 46
Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group
Chocolat Frey AG Bresteneggstrasse 4 – CH-5033 Buchs – Phone +41 (0)62-836 26 26 – Fax +41 (0)62-836 23 19 – www.chocolatfrey.ch
A company of the MIGROS group