Chocolate - RENO (with natural vanilla extract)

RENO DARKGuayaquil Intense

min. cocoa64% fluidity

- +

T°melting

45-50°C

T°tempering

30-32°C

packaging

5 kg drops

% fat

cocoa butter41-43%

RENO DARK

min. cocoa

Venezuela Supreme

58% T°melting

45-50°C

T°tempering

30-32°Ccurls

fluidity- +

packaging10 (2x5) kg

drops12 (6x2) kg

blocks

% fat

cocoa butter36-38%

moldingmousseganachepralines

special for: furtherapplications:

bars

further applications:

pralinesbars coating

coating

special for:

ganache moussemolding

RENO MILK

Java Superior

min. cocoa34%

T°melting

45°C

T°tempering

28-30°C

packaging

5 kg drops10 (2x5) kg drops

fluidity- +

% total fat

37-39%pralinesbars coating

special for:

ganache moussemolding

further applications:

Sulawesi Imperial

min. cocoa31,5%

RENO WHITE

pralines coating

T°melting

45°C

T°tempering

28-30°C

packaging

5 kg drops10 (2x5) kg drops

special for:

fluidity- +

ganache moussemolding

further applications:

bars

% total fat

38-40%

Chocolate for industrial use

DARK CHOCOLATE

min. cocoa57% fluidity

- +

T°melting

45-50°C

T°tempering

30-32°C

packaging

10 (2x5) kgdrops

moldingmousseganachepralines coating

special for: furtherapplications:

bars

% fatcocoa butter

36-38%

ice-creamdecorations

further applications:PEPITE

% cocoa47% min.47% min.47% min.

43,2% min.

size600 pcs/100 g

1100 pcs/100 g1800 pcs/100 g1100 pcs/100 g

packaging10 kg cartons (2x5 kg)

5 kg and 10 kg cartons (2x5 kg)10 kg cartons (2x5 kg)10 kg cartons (2x5 kg)

darkchocolate

type60011001800

“E” 1100

special for:

cakesshortpastry

leavenedproducts

Bake-stable chocolate

Compound chocolate

NOBEL BITTER - without hydrogenated fats

T° of usetype and taste

darkcocoa

coating 40-45°Cmolding 35-38°C

packaging

10 (2x5) kgdrops

special for: further applications:

moldingcoating decorations

special for:

coating decorations

NOBEL WHITE - without hydrogenated fats

T° of usetype and tastewhite coating 40-45°C

molding 35-38°C

packaging

10 (2x5) kgdrops

powdered milkcontent

special for: further applications:

molding

further applications:

molding

coating decorations

NOBEL MILK - without hydrogenated fats

type and tastemilk

T° of usecoating 40-45°Cmolding 35-38°C

packaging

10 (2x5) kgdrops

powdered milkcontent

Oil based/water based creams for flavouringIRCA CAO (without sugar)

% cocoa50%

hazelnutsNO

packaging5 kg

ideal for flavouring:

custard cream

buttercream

ice-creamoil

baseddosage/1.000 g

100-150 g

Oil based creams for bakingNOUGATY GIANDUIA

usebeforebaking

ideal for:

croissants andpain au chocolat

packaging5 kg

consistencycocoahazelnuts

CHOCOBAKE CHOCOLATideal for:use

beforebaking

croissants andpain au chocolat

hazelnutsNO

packaging5 kg

24 kg

% powderedchocolate

35%

consistency

“Seduction Line”

Oil based creams for ice-cream/pastry

PRALIN DELICRISP CLASSIC

useafter baking

consistency packaging5 kg

pralinefilling

cakes, moussefilling and forspoon desserts

ice-creamswirls

other applications:

cakes, moussefilling and forspoon desserts

other applications:

crêpesfilling

useafter baking

NOCCIOLATA ICE CROCK with pieces of butter crepês

consistency packaging5 kg

cakefilling

ice creamand ice-creamswirls

ideal for:

ideal for:

creamice-cream

% gianduja-hazelnut chocolate

43%custard

buttercream

PASTA GIANDUIA

packaging5 kg

ideal for flavouring:

oilbased

dosage/1.000 g80-100 g

pralinefilling

Oil based creams for coating and fillingPASTA BITTER

usebefore and

after bakingpackaging

5 kg

consistencycakes andprofiterolescoating

cakes andcroissantsfilling

before bakingof tarts, flakypastry andshortbread

ideal for: other applications:custard, buttercreams or creamsflavouring

ideal coatingtemperature

35-40°C

% chocolate

33%containshazelnuts

andalmonds

Sugar pastes

PASTA DAMA TOP

% almonds

0%

whitecolour

consistency tastewhite

chocolate

packaging

5 kg

may be colouredwith food colourings

hydrosoluble

ideal forcreating flowers,

decorations, monumentalcake coverings

creating tableaux,molding withsilicone molds

other applications

Jellies

HO

T P

RE

PAR

AT

ION

COLD PREPARATION

MIRAGEL SPRAY

dilution0%

min. heatingtemperature

90°C

packagingtank12 kg

gelification

packaging14 kg

gelification

ROYAL JELLY

dilution70-100%

min. heatingtemperature

70°Cideal at 90°C

tasteneutral

tasteneutral,

strawberryand apricot

tasteneutral

resistance tofreezing

optimal

consistency

creamy

BLITZ ICE TOP

packaging

6 kg

Custard mixes - cold preparation

dosage/1.000 gwith waterwith milk

300/350 g 350/400 g

IMPERIALE

powdered milk powder colour

white

ingredientsto be added

water or milk

cream colour

light yellow

resistance tofreezing

resistance tobaking

EMILY CREAM

containswhey

packaging

10 kg

dosage/1.000 gwith waterwith milk

350/400 g 400/450 g

powder colour

white

cream colour

yellow

ingredientsto be added

water or milk

resistance tofreezing

resistance tobaking

packaging

10 kg- by hand- in planet. mixer

preparationwith whisk

- in planet. mixer

preparationwith whisk

mix mix

mix mix

Lilly

containspieces of

fruitmethod

LILLYNEUTRAL

dosage packagingideal for

NOdirect

orindirect

6 kgcartons

(6 x 1 kg)

bavaroise, moussesemifreddi andspoon desserts

cream 1.000 gwater 200 gmix 200 g

YESdirect

orindirect

6 kgcartons

(6 x 1 kg)

bavaroise, moussesemifreddi andspoon desserts

cream 1.000 gwater 300 gmix 200 g

LILLY STRAWBERRY

REVOLUTION CREAM - anti-crystallization and anti-freeze

ideal for“cream”flavouredice-cream

packaging tanks 6 kg

consistency

syrup

dosage

REVOLUTION FRUIT - anti-crystallization and anti-freeze

packagingpails 6 kg

consistency

thick syrup“fruit”flavouredice-cream

ideal for

every 50 g of sugar in the recipe should besubstituted with 70 g of product up to a

max. 30%

dosageevery 100 g of sugar in the recipe should besubstituted with 120 g of product up to a

max. 30%

Zuccheri

Bread mixes

VITASANBREADLGI

whole wheat flour, sunflower seeds, linseeds,pumpkin seeds, soy germ, oat flakes, rye flours,

barley malt flour, naturally fermenteddried sourdough

yes 10 kgdark brownmulticereal and multiseed

whole breadwith low glicaemic index