Chcocolat Frey halbfabrikate sortiment 2013 en

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