FOOD SERVICE PRODUCTS
CONTENT COUVERTURES Chocolates Rondini, page 4–5 Chocolates Bars, page 5 –7 Chocolates Blocks, page 7–8 Chocolate in buckets, page 9 COMPOUND COATINGS, page 9 FILLINGS Cocoa-Hazelnut-Fillings, page 10 Fillings with coffee, page 10 Fruity Fillings, page 11 Diverse Fillings, page 12 DECOR / FINGERS Chocolate splinters, page 13 Vermicelli, page 13 Croquants, page 13 Fingers, page 14 NAPOLITAINS, page 15 CHOCOBLOCS / TRUFFLE BALLS, page 16 LEGEND OF PICTOGRAMS, page 17
No. of units per pallet
10–15 °C (50–59 °F)
80
Rondinis (5 kg box)
40–45 °C 30–31°C 27–28 °C (104– (86–87.8 °F) (80.6– 82.4 °F) 113 °F)
66.3
-
104
10–15 °C (50–59 °F)
80
Rondinis (5 kg box)
40–45 °C 29–30°C 28–29 °C (104– (84.2–86 °F) (82.4– 84.2 °F) 113 °F)
61.2
-
104
10–15 °C (50–59 °F)
160
Rondinis (5 kg box)
40–45 °C (104– 113 °F)
30–31°C (86– 87.8 °F)
28–29 °C (82.4– 84.2 °F)
50.9
-
104
10–15 °C (50–59 °F)
160
Rondinis (5 kg box)
40–45 °C (104– 113 °F)
30–31°C (86– 87.8 °F)
28–29 °C (82.4– 84.2 °F)
34.7
20.2
78
10–15 °C (50–59 °F)
160
Rondinis (5 kg box)
40–45 °C (104– 113 °F)
29–30 °C (84.2– 86 °F)
27–28°C (80.6– 82.4 °F)
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
Processing temperature
COUVERTURES
Chocolate 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.
105589 COUVERTURE NUANCE 66 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.
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
We reserve the right to change the declaration and range. 2013/1
Melt at
Processing temperature
Precrystallisation temperature
25.8
78
10–15 °C (50–59 °F)
80
Rondinis (5 kg box)
40–45 °C (104– 113 °F)
29–30 °C (84.2– 86 °F)
26–27 °C (78.8– 80.6 °F)
35.9
21.3
65
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)
72.6
-
104
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C (104– bars (15 kg box) 113 °F)
30–31°C (86– 87.8 °F)
27–28 °C (80.6– 82.4 °F)
61.2
–
104
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C (104– bars (15 kg box) 113 °F)
30–31°C (86– 87.8 °F)
28–29 °C (82.4– 84.2 °F)
Viscosity 3
No. of units per pallet
31.2
Delivery form
Storage temperature
100844 WHITE COUVERTURE BLANCA 35 /21 R – Typical milk notes with fine vanilla flavour. – Moulded products, coatings and hollow articles.
Shelf life in weeks
105241 MILK COUVERTURE EXTRA 31/25 R – Extra fine, bright Milk couverture with typical milk flavour, slight hazelnut flavour and mild cocoa flavour. – Moulded products and coatings.
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
COUVERTURES
Chocolate Bars 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.
105884 COUVERTURE NEROCCO 61 T – Cocoa mass is made of more than 80 % high grad fine flavoured cocoa. – Moulded products and coatings.
% 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. 2013/1
2
5
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
6
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)
42.2
14.
78
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C (104– bars (15 kg box) 113 °F)
29–30 °C (84.2– 86 °F)
26–27 °C (78.8– 80.6 °F)
34.7
20.2
78
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C (104– bars (15 kg box) 113 °F)
29–30 °C (84.2– 86 °F)
27–28 °C (80.6– 82.4 °F)
34.6
27.7
78
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C (104– bars (15 kg box) 113 °F)
29–30 °C (84.2– 86 °F)
26–27 °C (78.8– 80.6 °F)
Viscosity 3
Precrystallisation temperature
-
Melt at
55.8
Delivery form
Processing temperature
107270417300 MILCH-COUVERTURE TOPMILK 34 /27 T – Typical Swiss milk chocolate taste with high milk content – Moulded products and coatings.
No. of units per pallet
107270517300 MILK-COUVERTURE CLASSIC 34 /19 T – Typical Swiss milk chocolate taste with harmonious cocoa flavour. – Moulded products, coatings and hollow articles.
Storage temperature
107258417300 MILK-COUVERTURE INTENSE 42/14 T – Milk chocolate with distinct cocoa flavour. – Moulded products and coatings.
Shelf life in weeks
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.
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
COUVERTURES
We reserve the right to change the declaration and range. 2013/1
Precrystallisation temperature
78
10–15 °C (50–59 °F)
54
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
29–30 °C (84.2– 86 °F)
27–28 °C (80.6– 82.4 °F)
31.2
25.8
78
10–15 °C (50–59 °F)
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)
35.9
21.3
65
54
150×100 g 40–45 °C bars (104– (15 kg box) 113 °F)
29 °C (84.2 °F)
25–26 °C (77– 78.8 °F)
72.6
-
104
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)
10–15 °C (50–59 °F)
Viscosity 3
Processing temperature
26.5
Melt at
34.5
Delivery form
No. of units per pallet
107253800000 WHITE COUVERTURE BLANCA 35 /21 T – Typical milk notes with fine vanilla flavour. – Moulded products, coatings and hollow articles.
Storage temperature
104798 MILK COUVERTURE EXTRA 31/25 T – Extra fine, bright Milk couverture with typical milk flavour, slight hazelnut flavour and mild cocoa flavour. – Moulded products and coatings.
Shelf life in weeks
105672 MILK COUVERTURE SPLENDID 35/21 T – Distinctive milk- and cocoa flavour with a low flavor of sweetness. – Moulded products and coatings.
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
COUVERTURES
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.
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
10–15 °C (50–59 °F)
We reserve the right to change the declaration and range. 2013/1
2
7
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
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)
50.9
-
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)
34.7
20.2
78
10–15 °C (50–59 °F)
54
Block 40–45 °C (8×2 kg box) (104– 113 °F)
29–30 °C (84.2– 86 °F)
27–28 °C (80.6– 82.4 °F)
34.6
27.7
78
10–15 °C (50–59 °F)
54
Block 40–45 °C (8×2 kg box) (104– 113 °F)
29–30 °C (84.2– 86 °F)
26–27 °C (78.8– 80.6 °F)
35.9
21.3
65
10–15 °C (50–59 °F)
54
Block 40–45 °C (8×2 kg box) (104– 113 °F)
29°C (84.2 °F)
25–26 °C (77– 78.8 °F)
Viscosity 3
-
Melt at
61.2
Delivery form
Precrystallisation temperature
107242000000 WHITE COUVERTURE BLANCA 35 /21 B – Typical milk notes with fine vanilla flavour. – Moulded products, coatings and hollow articles.
Processing temperature
107270117300 MILK-COUVERTURE TOPMILK 34 /27 B – Typical Swiss milk chocolate with high milk content. – Moulded products and coatings.
No. of units per pallet
107242500000 MILK-COUVERTURE CLASSIC 34 /19 B – Typical Swiss milk chocolate taste with harmonious cocoa flavour. – Moulded products, coatings and hollow articles.
Storage temperature
107251300000 COUVERTURE CREMANT 50 B – Distinctive, balanced cocoa flavour. – Moulded products and coatings.
Shelf life in weeks
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.
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
COUVERTURES
We reserve the right to change the declaration and range. 2013/1
Shelf life in weeks
Storage temperature
No. of units per pallet
Delivery form
Melt at
Processing temperature
Special ingredient
72.8
0.0
65
10–15 °C (50–59 °F)
80
6 kg bucket
40–45°C (104– 113 °F)
30–31°C (86– 87.8 °F)
27–28 °C (80.6– 82.4 °F)
30.9
25.6
65
10–15 °C (50–59 °F)
80
6 kg bucket
40–45°C (104– 113 °F)
29–30 °C (84.2– 86 °F)
27.5– 28.5 °C (81.5– 83.3 °F)
10.3
6.1
65
10–15 °C (50–59 °F)
80
6 kg bucket
40–45°C (104– 113 °F)
31–32°C (87.8– 89.6 °F)
–
0.0
12.3
52
10–15 °C (50–59 °F)
80
6 kg bucket
40–45°C (104– 113 °F)
31–32°C (87.8– 89.6 °F)
–
Viscosity 3
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
COUVERTURES / COMPOUND COATINGS
Chocolate in buckets 101899 COUVERTURE AVANTA NOIR 72 E – Dark couverture with sweetening agent. Suitable for diabetics. – Moulded products.
107243700000 MILK COUVERTURE AVANTA 30/25 E – Extra fine milk chocolate with sweetening agent. Suitable for diabetics. – Moulded product.
Compound coatings 104293 COMPOUND COATING HARD E – Dark brown compound coating. Relatively hard after crystallisation. – Coating for cakes and pastries.
104562 ICING WHITE E – Very thin, becomes quickly solid. – Coating for cakes and pastries or sticks.
% 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. 2013/1
2
9
Storage temperature
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)
18 % hazelnuts
16.2
10.5
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)
40 % hazelnuts
20.9
12.2
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)
4 % coffee
Special ingredient
Shelf life in weeks
10.4
Melt at
% Milk 2
18.1
Delivery form
% Cocoa 1
Article No. Name of article Product information Examples of application
Processing temperature
FILLINGS
Cocoa-Hazelnut-Fillings 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.
104101 FILLING PRALINOR E – Filling with intensive nut flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
Fillings with coffee 104103 FILLING MOCCA E – Filling with aromatic coffee 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
10
We reserve the right to change the declaration and range. 2013/1
Storage temperature
No. of units per pallet
Processing temperature
% Fruit content
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
–
6.4
52
10–15 °C (50–59 °F)
80
6 kg bucket 40–45 °C 20–25 °C (68–77 °F) (104– 113 °F)
5 % mango
–
14.8
52
10–15 °C (50–59 °F)
80
7 % 6 kg bucket 40–45 °C 20–25 °C (68–77 °F) strawberry (104– 113 °F)
–
14.8
52
10–15 °C (50–59 °F)
80
6 kg bucket 40–45 °C 20–25 °C 10 % raspberry (104– (68–77 °F) 113 °F)
Melt at
Shelf life in weeks
5.2
Delivery form
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
FILLINGS
Fruity Fillings 104104 FILLING ORANGE E – Dark filling with refreshing, fruity orange flavour. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
106086 FILLING MANGO E – Distinctive filling with fruity mango flavour. – Filling for cakes, pastries and confectionery.
106100 FILLING STRAWBERRY E – Distinctive filling with fruity strawberry-crisps. – Filling for cakes, pastries and confectionery.
106101 FILLING RASPBERRY E – Distinctive filling with fruity raspberry-crisps. – Filling for cakes, pastries and confectionery.
% 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. 2013/1
2
11
Storage temperature
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)
18 % walnuts
-
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
Special ingredient
Shelf life in weeks
12.3
Melt at
% Milk 2
16.0
Delivery form
% Cocoa 1
Article No. Name of article Product information Examples of application
Processing temperature
FILLINGS
Diverse Fillings 103693 FILLING ALLETTO E – Light filling with fine ground walnuts. – As filling for hollow balls, pralines, chocolate specialities, confectionary gateaux, patisserie and desserts.
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
2
12
We reserve the right to change the declaration and range. 2013/1
Storage temperature
No. of units per pallet
Delivery form
-
40
10–15 °C (50–59 °F)
160
1.5 kg box
27.1
-
78
10–15 °C (50–59 °F)
160
4×1kg bag in box
–
–
52
10–15 °C (50–59 °F)
72
7.5 kg box
% Hazelnuts
Shelf life in weeks
46.1
% Saccharose
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
DECOR / FINGERS
74.0
26.0
Chocolate splinters 103955 BLACK FOREST SPLINTERS 1.5 KG K – Wispy, flat chocolate flakes. – Decoration for Black Forest gateaux.
Vermicelli 103954 VERMICELLI 4×1KG BT – Firm, glazed sprinkles with fine cocoa flavour. – Decoration of patisserie articles.
Croquants 105772 HAZELNUT CROQUANT H 1.5 – 4 K – Hazelnuts roasted with sugar, golden brown color. – Used for decoration or in fillings, ice-cream ingredient.
% 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. 2013/1
2
13
Shelf life in weeks
Storage temperature
No. of units per pallet
Delivery form
46.1
-
104
10–15 °C (50–59 °F)
72
6 kg box
8.4 cm 3.31 in
13.2
14.4
52
10–15 °C (50–59 °F)
72
6 kg box
9.4 cm 3.7 in
21.9
11.6
52
10–15 °C (50–59 °F)
72
6 kg box
9.8 cm 3.86 in
21.6
13.3
52
10–15 °C (50–59 °F)
72
6 kg box
9 cm 3.54 in
Size
% Milk 2
Article No. Name of article Product information Examples of application
% Cocoa 1
DECOR / FINGERS
Fingers 107258500000 COOKING CHOCOLATE FINGERS 8.5GR K – Hard chocolate stems, suitable for baking. – Pain au chocolat.
107262000000 COMTESSE FINGERS 20 GR K – Milk chocolate with praline filling. – Chocolate croissants.
107251900000 BRANCHES FINGERS 15 GR K – Milk chocolate with hazelnut creme filling and scattered with hazelnut chips. – Chocolate croissants.
107247000000 BRANCHES FINGERS 23.5 GR K – Milk chocolate with hazelnut creme filling and scattered with hazelnut chips. – Chocolate croissants.
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
14
We reserve the right to change the declaration and range. 2013/1
No. of units per pallet
Delivery form
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
78
10–15 °C (50–59 °F)
54
7 kg box
Shelf life in weeks
Article No. Name of article Product information Examples of application
Storage temperature
NAPOLITAINS
Napolitains 104109 NAPOLITAINS ASSORTED FREY Range consisting of milk extra, nut and dark chocolate, approx. 7g per piece, approx. 1000 pieces per box. 104108 NAPOLITAINS MILK TOURIST Milk chocolate Napolitains, packed in 13 different Swiss motifs, approx. 7 g per piece, approx. 1000 pieces per box. 104107 NAPOLITAINS MILK FREY Milk chocolate Napolitains, packed in red paper with Frey logo, approx. 5.5 g per piece, 1270 pieces per box. 105088 NAPOLITAINS DARK FREY Napolitains made of dark chocolate, individually packed, with Frey logo, approx. 5.5 g per piece and approx. 1270 pieces per box.
% 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. 2013/1
2
15
No. of units per pallet
Delivery form
65
10–15 °C (50–59 °F)
80
3 kg box
65
10–15 °C (50–59 °F)
80
3 kg box
65
10–15 °C (50–59 °F)
80
3 kg box
42
10–13 °C (50– 55.4 °F)
90
3 kg box
Shelf life in weeks
Article No. Name of article Product information Examples of application
Storage temperature
CHOCOBLOCS / TRUFFLE BALLS
Chocoblocs 105320 CHOCOBLOC DARK MINI K Chocoblocs made of dark chocolate with honey-almond-nougat, individually packed, with Frey logo, approx. 12.5 g per piece, approx. 240 pieces per box. 105318 CHOCOBLOC MILK MINI K Chocoblocs made of fine milk chocolate with honey-almond-nougat, individually packed, with Frey logo, approx. 12.5 g per piece, approx. 240 pieces per box. 105317 CHOCOBLOC WHITE MINI K Chocoblocs made of fine white chocolate with honey-almond-nougat, individually packed, with Frey logo, approx. 12.5 g per piece, approx. 240 pieces per box.
Truffle balls 101555900000 CHOCOBLOC WHITE MINI K 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. 12 g per piece, approx. 247 pieces per box.
% Cocoa: Percentage of dry cocoa solids % Milk: Percentage of dry milk solids 3 Viscosity from (very runny) to (thick) 1
2
16
We reserve the right to change the declaration and range. 2013/1
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
17
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