Carma Product Selection

Product Guide 2021 The CARMA® Product Range from Chocolate to Massa Ticino™ Sugarpaste, Compounds, Decorations, and Nut Products

Couverture & Chocolate

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Item Code

Product description

Unit

*

very viscous

Taste profile

medium

very fluid

Notes

Cocoa

8016251

Dark Grenada 70 % Origin Rare

Sweet

Bitter

1.5 kg bag

coins

24

70

• 44.0

•

•

•

•

•

•

30°C–32°C

Roasted

Fruity Aromatic Cocoa

8016161

Dark Madagascar 64 % Origin Rare

Sweet

Bitter

1.5 kg bag

coins

24

64

• 40.2

•

•

•

•

•

•

30°C–32°C

Once well tempered, the «Origin Rare» range is suitable for a variety of applications: – For casting of hollow moulds – For center fillings – For ganaches and mousses Halal & Kosher certified

Roasted

Fruity Aromatic Cocoa

8016381

Dark Joukuk 70% coins

Bitter

1.5 kg bag

24

70

45.9

•

•

•

•

•

•

•

Sweet

30-32°C Roasted

Fruity Aromatic Cocoa

8016361

Dark Koutek™ 60% coins

Bitter

1.5 kg bag

24

60

39.9

•

•

•

•

•

•

•

30-32°C

Sweet

Roasted

Fruity Aromatic Cocoa

8016352

Dark Fahey™ 52% coins

Bitter

5 kg bag

24

52

36.3

•

•

•

•

•

•

•

Sweet

31-33°C Roasted

Fruity Aromatic

8014012

Milk Des Alpes 35% coins

5 kg bag

18

35

37.0

19.2

•

•

•

•

•

•

•

29-31°C Fruity

Caramel

Sweet

– For ganaches and mousses

Milk

– For machine and hand processing

Cocoa

8000394

Milk Claire 33% coins

5 kg bag

18

33

36.3

20.5

•

•

•

•

•

•

•

29-31°C

Aromatic

Sweet

Fruity

Milk Caramel

8012092

White Ivoire 35 % coins

Milk

5 kg bag

18

35

40.3

19.3

•

•

•

•

•

•

•

29-31°C

Fruity Caramel

– For casting of hollow moulds – For center fillings

Cocoa Aromatic

The Edel Couvertures are suitable for a variety of applications:

Sweet Vanilla

– For the seeding method during tempering Halal, Kosher, and UTZ certified

Cocoa Products & Compounds s)

nth

elf

Sh

Item Code 8062129 8025015

Product description

life

o in m

(

%

.c

min

8035621 8035091

coins

Cocoa Powder 22 – 24% fat

3 kg pail

24

100

1 kg bag

24

100

Product description

life

8045701

nd

Ha

pro

ro al p

nic

cha

Me

g-p

kin

Ba

ing

rk Wo

er mp

te

• •

(in

nt mo

.

%

min

t

ten

on ac

o coc

ady

Re

to

use

n

cha

Me

ica

For

30 – 32 °C

•

-

ing

ess

oc l pr

•

des

ts ser

For

dec

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Fre

For making biscuit mixtures, confectionery, cakes and pastries. For sprinkling.

e

nb

Ca

ing

rk Wo

p tem

Application

5 kg bag

18

5 kg bag

18

19

Melt at a temperature of 40 – 45 °C. For glazing cakes, patisserie and confectionery. For brushing on sweet

•

•

•

•

•

•

40 – 45 °C pastry bases. For making decorations.

•

•

•

•

•

•

38 – 42 °C pastry bases. For making decorations.

Original White NH White compound coating, soft, coins

Product description

Praliné 1:1 NH dark Hazelnut paste 1:1

Pralina NH Firm Hazelnut filling

Product description

Almond Paste 1:1 Bake stable almond paste

e

tur

era

red

ou flav

As an addition to couvertures, fillings, desserts and ice specialities to enhance cocoa taste.

Original Vanil NH Dark compound coating, soft, coins

re

atu

f roo

Unit

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Melt at a temperature of 38 – 42 °C. For glazing cakes, patisserie and confectionery. For brushing on sweet

re

atu

per

em gt

in

rk Wo

Unit

Application

6 kg pail

6 kg pail

12 12

2.7

Sh

Item Code

in

per

Tem

g

sin

ces

ng

si ces

Cocoa Mass

Nut Products Item Code

ee gn

Application

elf

8022002

to

ady

Re

ded

use

Unit

Sh

8000444

ity*

cos

Vis

hs)

Item Code

t

ten

con

a oco

el f

44

•

27

•

li f

• •

s nt h

)

d on

con

ten

20 – 24 °C

•

22 – 26 °C cakes and pastries.

For filling for cakes, pastries, petits fours and pralines. Addition of nuts and dried fruits possible. Can also be used as coating for

t

le re d ab lm s e n g r e a d av o u r o o f e t /a i u u p n sp e fl g-p abl y t o hi p n. mi a d o r w a s il y C a n b a k i n r e e z F B E F Re %

in e(

mo

Unit 12.5 kg pail

For praline and chocolate specialities. For flavouring and colouring ice creams, creams and desserts.

•

Application 9

47

•

•

•

•

For almond confectionery, almond crescents, cakes and tarts with almond filling, holland and sponge mixtures. Especially suitable for almond confectionery.

Decorations hs)

elf

Sh

Item Code

8017434 8062107

Product description

life

(in

nt mo

%

oco

.c

min

t

ten

on ac

to

ady

Re

use

line

Pra

ter

in

s

ng

filli

s/ ior

ad

pre

s To

For

s ert

s

des

For

ion rat

o

dec

ble

eza

Fre

f roo

g-p

kin

Ba

ing

rk Wo

Unit

Application

Vermicelli Dark Chocolate vermicelli, 3 – 5 mm Croquant Flakes Medium Caramelized puffed rice, 1 – 2 mm

e

tur

era

p tem

1 kg bag

24

2 kg box

12

40.9

•

•

•

•

•

•

•

•

•

•

12 – 24 °C

For sprinkling and decorating pralines, truffles, pastries, biscuits and ice creams. Suitable for decorating baking pastries.

20 – 24 °C

For different kind of crumbles, for decorating of chocolates, ice creams and desserts. Can be mixed with couvertures and gianduja to make crispy chocolate specialities. Suitable for decorating baking pastries.

Massa Ticino™ Sugarpaste Fondant s)

nth

Item Code

8001123

Product description

Massa Ticino™ Tropic White decorating paste

e(

f lf li

e

Sh

o in m %

co in.

m

ent

ont

c coa

ad

y to

Re

use

line

Pra

int

gs

llin

s/fi

or eri

s To

ad pre

For

des

ts ser

For

dec

e

nb

Ca

d

o flav

ing

rk Wo

tem

Unit 7 kg pail

re

atu

per

ure

n

tio ora

Suitable for vegans.

NON AZO

Free of azo dyes.

Application

12

•

•

•

•

24-28°C

Pass through dough sheeter or roll out by hand. Roll out in icing sugar. Can be used at room temperature.

Can be flavoured with aroma paste.

CARMA® invented Massa Ticino™ Sugarpaste, the overall favorite white decoration paste in the industry. It is unmatched for covering and colouring, for flavoring special-­occasion cakes and modelling.

CARMA®: Swiss by nature, international by virtue @carmachocolate @massa_ticino_sugarpaste 9455 NW 40th Street Road Miami, FL 33178-2377 + 1-800-347-9477

Vegan

Visit us at www.carma.ch!