2021 CHOCOLATE & PASTRY CATALOG CHOCOLATE, CHOCOLADE, CHOCOLAT, SCHOKOLADE, HOKOLADE, CHOKLAD, LA CIOCCOLATA
Who knew that the many shades of chocolate are determined by brightly colored pods that grow 10 to 20 degrees north and south of the equator! A few years back we had the amazing opportunity to visit cocoa fields on a farm near Upala, Costa Rica, where I saw the very cocoa pods pictured on the cover of this catalog being handpicked. Moments after this photo was taken, the cocoa farmer carefully cracked a pod in two to unveil the beginning of what would become smooth, decadent chocolate, with flavor notes as vibrant as the colorful pods themselves!
The catalog in your hand is a menu of our extensive inventory of chocolates and pastry ingredients, which we source from around the world. Enjoy browsing our collection of boutique couvertures, specialty pastry ingredients, décor, and inclusions. I hope it will inspire you to test new ideas and keep pushing the limits of your craft! From cacao butter to cacao mass, your mise en place can be found at Peterson.
Enjoy! Suzanne Dervaes
2 CONTENTS
04 COUVERTURE 22 SPECIALTY FRUIT 04 Valrhona PRODUCTS 06 Cacao Barry 22 Frozen Fruit 07 Cacao Noel 23 Dried Fruit 07 Callebaut 23 Freeze Dried Fruit 08 Kakao Berlin 23 Candied Fruit 08 Guittard 24 Fruit Puree 09 Chocovic 24 Fruit Compote 09 Cordillera 25 NEUTRAL GLAZE 10 GRATED COUVERTURE 11 COCOA BUTTER, MASS 25 FRUIT GLAZE & JAM & NIBS 26 FILLINGS, CHOCOLATE 11 CHOCOLATE COATING & GLAZE & GANACHE COMPOUND 27 SPECIALTY DOUGHS 12 BATONS 27 Pre-Sheeted Frozen 27 Raw Bulk Frozen 12 COCOA POWDER 28 Raw Croissants & Pastry
13 CHOCOLATE CUPS 30 SPECIALTY DAIRY
14 CHOCOLATE DÉCOR 31 BONBONS & TRUFFLES 15 Shavings & Curls 15 Crispearls 31 PASTRY ITEMS MISC.
16 PASTRY SHELLS 32 SYRUPS & SAUCES 16 Un-Baked 17 Pre-Baked 32 PETERSON BULK SPICES
18 VANILLA EXTRACT 34 CHOCOLATE GLOSSARY & BEANS 36 KITCHEN CONVERSIONS 19 FLAVOR COMPOUNDS & EXTRACTS
19 FONDANT & PASTE
19 SPECIALTY SUGAR
20 SPECIALTY MIXES
20 SPECIALTY FLOUR
22 SPECIALTY NUTS
3 VALRHONA
Valrhona has been producing the world’s finest chocolate in the small village of Tain L’Hermitage, France since 1922. From the beginning, company founder and Pastry Chef Albéric Guironnet was dedicated to the creation of unique, artisan chocolate with complex, balanced & consistent flavors. For almost a century, Valrhona has created a range of unique and recognizable aromatic profiles by perfecting techniques for enhancing the flavor of rare cocoa beans, grown on land masterfully selected for its terroir.
Bulk Chocolate TROPILIA NOIRE 70% SATILIA NOIRE 62% TROPILIA NOIRE 53% SATILIA LACTEE 35% #26989 · 26.4lb case #26991 · 26.4lb case #26990 · 26.4lb case #26992 · 26.4lb case With its high cocoa A simple-to-use yet Extra Noire 53% is A simple-to-use yet percentage, Tropilia Dark highly technical coating appreciated for its highly technical coating 70% will give chocolate couverture specifically pronounced chocolate couverture specifically intensity to your creations created for coating taste and its low cocoa created for coating while remaining multi- chocolate bonbons. Bitter butter content. Ideal for chocolate bonbons. purpose and easy to use. on the attack, followed by interiors and fillings. Dominant chocolate taste Ideal for interiors and subtle aromas of sweet with a hint of biscuit and fillings. almond and long roasted, slight sweetness. chocolaty notes. ARIAGA 30% #24160 · 11lb case Delicately sweet with a hint of vanilla, Ariaga Blanche 30% is a classic and balanced white chocolate.
Inspiration Feves Valrhona’s Inspiration line is an innovation that combines the technical performance of chocolate with high quality, concentrated flavors of fruit and nuts.
STRAWBERRY ALMOND PASSIONFRUIT INSPIRATION #29871 · 6.6lb bag #29872 · 6.6lb bag #30351 · 6.6lb bag A natural biscuit/latte Passionfruit Inspiration Strawberry Inspiration color combined with combines the intense, combines the intense, chocolate’s unique texture gourmet flavor of tangy gourmet flavor of and flavor of fresh raw passionfruit with the strawberry confit with almond. unique texture of the unique texture of chocolate. chocolate. YUZU RASPBERRY #25401 · 6.6lb bag #25866 · 6.6lb bag Yuzu is an iconic citrus Bright and jammy with fruit found in the vibrant color. Naturally mountains of southeast dairy free. Japan. Its flavor is highly prized and bursts onto the palate with a unique citrus flavor. 100% natural flavor and naturally dairy free.
4 Chocolate Feves ABINAO 85% MANJARI 64% ORIZABA 39% #24154 · 6.6lb bag #26398 · 6.6lb bag #29626 · 6.6lb bag Powerful & Tannic: A Tang and Red Fruits: Milky & Creamy: Like milk high cocoa content and This single-origin dark from the mountaintops, a skillful blend of the chocolate is made from Orizaba Lactée has purity finest cocoa beans from rare cocoa beans from and exquisite creaminess, Africa make Abinao 85% Madagascar, giving it with intense lingering a “Marriage of Grands a fresh, acidic, sharp milky notes. Crus”, characterized by bouquet with red fruit powerful tannins with a notes. strong, lingering intensity. ARAGUANI 72% ILLANKA 63% CARAMÉLIA 36% #29627 · 6.6lb bag #24153 · 6.6lb bag #24157 · 6.6lb bag Chocolatey & Full-Bodied: Fruity & Velvety: This Caramel & Salted Butter: Made from rare Venezue- distinctive chocolate Soft, rich and voluptuous, lan cocoa beans, Araguani delivers exceptional Caramélia stands out with 72% can be compared creaminess with strong its rich milky flavor and to great wines with high tang and complex notes compelling taste of salted tannins and a long lasting of sun-ripened black- butter caramel. finish. It has flavors of berries, blueberries, and currants, chestnuts, and black grapes with hints of hints of honey & fresh roasted peanuts. baked bread. GUANAJA 70% EXTRA BITTER 61% IVOIRE 35% #04855 · 6.6lb bag #04854 · 6.6lb bag #26397 · 6.6lb bag Bittersweet & Elegant: Chocolatey & Intense: Smooth & a hint of Vanilla: Guanaja 70% develops This Extra Bitter grand cru A lightly sweet white extraordinary blend is a well-balanced chocolate with delicate bitterness in this masterful combination of powerful flavors of warm milk and blend of grand cru cocoa, cocoa beans that results vanilla. which reveals a whole in a full-bodied and aromatic and complex powerful chocolate. range of fruit, coffee, molasses, and floral notes.
ORGANIC ORGANIC ORIADO OPALYS 33% ANDOA NOIRE 70% 60% #24155 · 6.6lb bag #29629 · 6.6lb bag #29630 · 6.6lb bag Milky & Delicate: This Citrus & Intense Bitterness: Soft & Balanced: A white chocolate with Tasting starts with a blended-origin grand cru a pure, light color and burst of freshness and a chocolate made of cocoa velvety texture has a powerful bitterness which beans from Peru & the unique flavor profile, with becomes more nuanced Dominican Republic. Ori- a delicately sweet taste over time. Made from the ado 60% embodies the that reveals harmonious finest organic & fair trade fullness and intensity of aromas of fresh milk and certified cocoa beans cacao, then evolves into natural vanilla. from Peru. aromas of ripe, acidic fruit. CARAÏBE 66% BAHIBE 46% DULCEY BLOND 32% #24161 · 6.6lb bag #29628 · 6.6lb bag #26396 · 6.6lb bag Balanced & Roasted: Cocoa Intensity & Milky: Creamy & Toasty: Blond CaraÏbe 66% is made of This rich milk chocolate’s Dulcey chocolate boasts the finest cocoa beans high cocoa content an enticingly creamy tex- from small plantations perfectly balances the ture. The intense biscuit in the Caribbean islands. smoothness of the milk flavor is sweet, yet not too Aromatic with a long before revealing a fruity sugary and finishes with finish, its fruity and tanginess and slight generous notes of barely-sweet taste reveals bitterness. shortbread and a dash of the delicate flavors of salt. almonds and coffee, with JIVARA 40% an oaky finish. # 04849 · 6.6lb bag Creamy & Chocolatey: This exceptional milk chocolate has a pro- nounced cocoa taste, which reveals notes of malt and vanilla.
5 CACAO BARRY
Cacao Barry French chocolate has been produced for over 175 years, and a commitment to quality, terroir, sustainability, and innovation lie at the heart of the brand’s expertise. Each Cacao Barry chocolate offers a bouquet of aromas that are unique to a specific region, country, or plantation, and each chocolate range offers specific benefits such as distinctive flavour characteristics and optimized fluidity.
Chocolate Pistoles OCOA 70% DARK AMERE 60% LACTEE EQUILIBRE #27081 · 1/11 lb Bag #26460 · 1/11 lb case 36% Distinctive dark chocolate Intense cocoa taste #26459 · 1/11lb Bag with good cocoa taste complimented by subtle Pale milk couverture and a hint of acidity. herbaceous and fruity chocolate with an intense notes. creamy dairy flavor and delightful biscuit notes.
FLEUR DE CAO 70% DARK MI-AMERE 58% ZEPHYR 34% #26461 · 1/11 lb Bag #26458 · 1/11 lb Bag #26218 1/11 lb Bag Dark couverture chocolate Dark couverture chocolate This very fluid and less- with a powerful cocoa with a delicately roasted sweet white chocolate has flavor enriched with cocoa taste reveals subtle a smooth texture and subtle floral and fruity- sour, vegetal hints. an intense whole milk sour notes. taste.
INAYA 65% DARK MI-AMERE 58% BLANC SATIN 29% #27647 · 1/11 lb Bag #04035 · 1/44 lb Bag #26457 · 1/11 lb Bag Intense cocoa taste with Intense cocoa taste Deliciously creamy white a good balance between complimented by subtle chocolate with a fabulous bitterness and acidic herbaceous and fruity sweet intensity and notes notes. notes. of caramel and vanilla.
EXTRA BITTER ALUNGA 41% GUAYAQUIL 64% #26690 1/11 lb Bag #24379 · 1/11lb Bag Slightly sweet milk Bitter dark couverture chocolate with a chocolate with roasted dominant taste of cocoa notes and a powerful and milk. cocoa flavor delicately lifted with a hint of coffee and chestnut.
6 CALLEBAUT
Crafted in Belgium from bean to chocolate since 1911, using only the finest ingredients and sustainable cocoa. The quality and consistency of Callebaut enables chocolatiers and pastry chefs to deliver perfect results every time.
Chocolate Blocks MILK 34% WHITE 26% SEMI SWEET 58.4% #04950 · 1/11lb #04960 · 1/11lb #25878 · 1/11lb
Chocolate Callets SEMI SWEET 60/40 BITTERSWEET CALLEBAUT GOLD WHITE #04931 · 1/22lb Bag DARK 52% #30758 · 5.5lb Bag #04963 · 1/22lb Bag #04942 · 1/22lb Bag Creamy, caramelized SEMI SWEET MICRO white chocolate. CHIP MILK #30757 · 1/30lb Box #04962 · 1/22lb Bag RUBY 47.3% 10,000 count per pound. #24313 · 5.5lb Bag Vibrant, natural pink hue with fruity notes.
CACAO NOEL
Carefully grown and selected Equatorial beans from the Ivory Coast are blended by a centu- ry-old manufacturer in France to produce the sophisticated Cacao Noel chocolate couverture line. The intense, rich, complex flavors are well-suited to the applications of chocolatiers and pastry chefs; hence, “Equatorial Beans, European Craftsmanship for the Professional.” Cacao Noel offers luxurious European chocolate at an affordable price point, and the quality, flavor and consistency make it a valuable staple in professional kitchens throughout North America.
ARRIBA BITTER- NOIR 72% MOROGORO ROYAL 64% SWEET 72% #27547 · 11lb Bag BITTERSWEET 68% #27549 · 22lb Bag #29750 · 4.4lb Bag Touches of fine cocoa and #29749 · 4.4lb Bag Harmoniously combines Dark couverture made banana notes along with Dark couverture made bitterness of best from Ecuadorean cocoa spicy and woody notes. from Tanzanian cocoa traditional recipes with beans. Fresh and delicate beans. Typical cacao pleasant cocoa and flavor with hints of walnut, flavor with spicy and chocolate notes. A slight banana, and citrus. woody notes. coffee note perfects the taste of this chocolate. LAIT 36.8% PEMBE WHITE 35% BLANC WHITE 30% #27548 · 22lb Bag #29748 · 4.4lb Bag #27550 · 22lb Bag A milky character White couverture made creamy notes make for dominates the palate of from pure cocoa butter. a full-bodied chocolate. flavors. Very easy to use The rich cocoa butter Beautiful pearly white due to its high fluidity. flavor carries hints of color makes it an essential dairy cream. ingredient for your creations and decorations. Natural vanilla flavor notes.
7 GUITTARD
Since 1868 the Guittard family has crafted quality chocolate in the San Francisco Bay Area. The fifth-generation continues to maintain the traditional methods used to create high quality ingredients for pastry chefs across the US.
Chocolate Chips & Wafers COUCHER DU SOLEIL SEMI-SWEET COOKIE CRÈME FRANCAISE WHITE CHIPS 900 72% DROP 31% COUNT #04317 · 6.6lb #28229 · 25lb Case #25298 · 6.6lb #27438 · 25lb Case Dark, rich, smooth Deep chocolate flavor French-style white A creamy and milky white chocolate with a creamy with a unique shape for a chocolate with a sweet chocolate with the mouthfeel and full-bodied distinct cookie. fresh cream flavor, nutty essence of real vanilla. flavor that finishes clean undertones, and a Fair Trade Certified and fresh. lingering hint of citrus. Fair Trade Certified Fair Trade Certified ORGANIC DARK 66% #28971 · 25lb Case Deep chocolate base with notes of fresh berries, spice, and a lingering jasmine accent. Perfect for baking, enrobing, and other confectionery applications.
Chocolate Blocks GOURMET BITTER- SWEET 64% #04321 · 1/10lb Block
8 CHOCOVIC
Chocovic’s origins can be traced to the city of Vic, in the province of Barcelona. The company specializes in artisan pastry making and confectionery.
Chocolate Drops TOBADO 64% #04753 · 1/11lb Bag Mild cocoa flavor with a sweet & bitter balance.
CORDILLERA
Referring to the mountain range, the name Cordillera honors the rich soil of Latin America countries, where their beans are hand-harvested. Cordillera has been leading the charge in sustainable, quality chocolate production since 1920.
Chocolate Blocks EXTRA BITTER SUMAPAZ 65% COCUY 70% #04685 · 1/5.5 Block #04689 · 1/5.5lb Block Fruity and floral aromas Distinguished by an define this delicious intense, balanced flavor. chocolate with soft Aromas of roasted nuts, bitter hints. red fruits, vanilla, and flowers form a great bouquet to indulge the palate.
Chocolate Disks EXTRA BITTER SUMAPAZ 65% PURACE 36% COCUY 70% #04684 · 1/11lb Box #04688 · 1/11lb Box #04687 · 1/11lb Box Fruity and floral aromas Balanced soft chocolate Distinguished by an define this delicious flavors with notes of nuts, intense, balanced flavor. chocolate with soft milk, butter, and vanilla to Aromas of roasted nuts, bitter hints. delight the palate. red fruits, vanilla, and flowers form a great bouquet to indulge the palate. SIERRA NEVADA WHITE #24585 · 1/11lb Box Soft and balanced with intense milky notes.
9 GRATED COUVERTURE Our exclusive grated chocolate blends are made with pure, premium couverture imported from France. Like all premium couverture chocolate, each product offers a range of unique aromas and flavor notes. With no fillers or additives, these high-quality grated blends yield a deeply satisfying and indulgent sipping chocolate, and hand-crafted espresso drinks with concentrated, well-balanced cocoa flavor.
70% GRATED 53% GRATED CHOCOLATE CHOCOLATE COUVERATURE COUVERATURE #30207 · 13lbs #30208 · 13lbs 70% couverture with 53% couverture with balanced, intense cocoa balanced, versatile flavor. Great for sipping chocolate flavor. Best chocolate, grated used in sipping chocolate, tempering, espresso grated tempering, drinks, and cake layers. espresso drinks, and cake layers.
10 COCOA BUTTER, NIBS & MASS
Cocoa Butter COCOA BUTTER MYCRYO COCOA BUTTONS BUTTER POWER #24212 · 1/3lb Pail #04212 · 1/550GR Each Noel Cacao Barry
Cocoa Mass & Liquor CACAO GRAND CARAQUE WAFER #24422 · 1/6.6lb Tub Unsweetened Cacao Barry
Cocoa Nibs COCOA NIBS COCOA NIBS FINE COCOA NIBS #26395 · 1kg Bag #30728 · 1kg Pail #12688 · 1kg Pail Valrhona Noel Cocoa Barry Roasted and crushed Cracked, roasted cocoa Flakes of pure cocoa, cocoa beans provide a beans. 2-4mm in size carefully roasted pure, bitter, acidulous Imported from France. according to tradition, taste and crunchy texture. 2.8-3.7 mm in size. Imported from France. Imported from France.
CHOCOLATE COATING & COMPOUND
Some or all of the cocoa butter is removed from the chocolate liquor and is replaced with less expensive vegetable fat such as palm or coconut oil to produce a replacement for real chocolate. This product does not require tempering.
DARK PENNIES, CHIP DARK BRUNE, PAIL PRIMA DARK, BAR WHITE, CHIP #30572 · 4/2.5kg Case #04140 · 4/11lb Case #04190 · 5/11lb Case #29955 · 1/22lb Case Cacao Barry Cacao Barry Cacao Barry Master Martini DARK CHIPS SUPER-BRILL DARK WHITE PENNIES, IVORY BRUNE, PAIL #29954 · 1/22lb Case #04747 · 1/10kg Case CHIP #04141 · 4/11lb Case Master Martini Chocovic #30573 · 4/2.5kg Case Cacao Barry Cacao Barry
11 BATONS
DARK CHOCOLATE BATONS BOULANGER BATONS 44.5% 44% #21758 · 300ct Carton #04283 · 300ct Carton ChocoVic Cacao Barry 3.15” length 3.15” length Imported from Spain Imported from France
COCOA POWDER
Dutch-processed, alkalized, and European-style cocoa powders are all processed in the same way. These terms refer to the method of washing cocoa beans with a potassium carbonate solution, which neutralizes the acid level to a pH of 7. This method also alters the color of the cocoa powder to a darker, richer hue, and changes the way it reacts with other ingredients. Dutch cocoa is mainly paired with recipes that use baking powder; because the cocoa isn’t acidic, it doesn’t react with alkaline leaveners like baking soda to produce carbon dioxide. When used properly, the neutral pH of the cocoa combines with baking powder to create a darker color, and in most cases, a tighter texture—perfect for that rich, dense fudge cake! Natural cocoa powder means just that. It is a powder that is made from roasted and pulverized cocoa beans. Since this powder is not alkalized, it is mainly paired with baking soda in recipes to achieve the perfect pH level. Most domestic cocoa powders are not Dutch-processed, and over the decades classic American recipes like devil’s food and red velvet cake have become distinctive because of the reddish-brown color this creates.
COCOA POWDER COCOA POWDER COCOA POWDER COCOA ROUGE #04858 · 3/2.2lb #04262 · 1/5lb Bag in Box #00495 · 1/50lb bag #25794 · 2/5lb bag in box Bags per each Gerken Cacao Gerken Cacao Guittard Valrhona High fat cocoa. 22-24% High fat cocoa. 22-24% Bittersweet and robust A very pure and intense fat; processed with alkali. fat; processed with alkali. with a high fat content. cocoa taste, with a warm Imported from Imported from 22-24% fat; processed mahogany color. 20-22% Amsterdam Amsterdam with alkali. Domestic. fat; processed with alkali. Imported from France.
COCOA POWDER BRUTE #04200 · 1/2.2lb Bag Cocoa Barry Extra brute powder with exceptional dark color. 22-24% fat; processed with alkali. Imported from France.
12 CHOCOLATE CUPS
Assorted Cups PETIT FOUR DARK CHOCOLATE ASSORTED CUPS #04430 · 168 per case Dobla
MINI DARK CUP ASSORTMENT #09890 · 200 per Case Mona Lisa
MOONCAKE CUPS ASSORTMENT #30352 · 72 per Case Dobla
Individual Cups DARK PISA CUP MINI DARK MINI DARK COFFEE #28955 · 168 per Case CHOCOLATE CUP CUP Dobla #04560 · 210 per Case #04657 · 45 per Case Dobla Mona Lisa
LARGE DARK COFFEE PETIT FOUR DARK PETIT FOUR CUP CROCUS CUP MARBLED TULIP CUP #04744 · 36 per Case #04742 · 72 per Case #04743 · 152 per Case Mona Lisa Mona Lisa Mona Lisa
MEDIUM MARBLED PLAIN MICRO ROUND PLAIN SMALL ROUND TULIP CUP CHOCOLATE CUP CHOCOLATE CUP #04745 · 36 per Case #30765 · 900 per Case #30763 · 100 per Case Mona Lisa La Rose Noire La Rose Noire Philippines Philippines Single Origin 69% Single Origin 69% 0.87” x 0.40” 3. 1.89” x 0.67” PLAIN MEDIUM MINI RECTANGLE MEDIUM RECTANGLE ROUND #30766 · 400 per Case CHOCOLATE CUP CHOCOLATE CUP La Rose Noire #30767 · 270 per Case #30764 · 210 per Case Philippines La Rose Noire La Rose Noire Single Origin 69% Philippines Philippines 0.40” x 1.75” x 0.83” Single Origin 69% Single Origin 69% 0.40” x 3.50” x 0.83” 2.17” x 0.39” MINI ROUND WAVE CHOCOLATE DARK DESSERT CUP CHOCOLATE CUP CUP #04440 · 42 per Case #30769 · 168 per Case #30768 · 324 per Case Dobla La Rose Noire La Rose Noire Philippines Philippines Single Origin 69% Single Origin 69% 1.30” x 0.75” 0.40” x 2.44” x 0.94”
13 CHOCOLATE DECOR
DOMINO SQUARE DIABLO TRIANGLE DARK & WHITE PINK & WHITE #12871 · 290 per Carton SUNFLOWER #12867 · 300 per Carton Dobla 2” x 1/3” ASSORTMENT Dobla 1.4” x 1.4” #06022 · 235 per Carton Dobla 1.4” diameter
DUO ROSE DARK DUO ROSE WHITE PUCCINI WITH WHITE WITH DARK ASSORTMENT #06012 · 180 per Carton #06047 · 180 per Carton #29937 · 295 per Carton Dobla Small – under 1.6” Dobla Small – under 1.6” Dobla 1.9” x 1.3”
DARK CURVY ARTISANAL FEATHER WHITE FLOWER ELEGANCE #29952 · 126 per Carton #30267 · 76 per Carton #29918 · 128 per Carton Dobla 1” x 3” 1.2” diameter Dobla 1.6” x 2.8”
FILIGRAMS DARK ASSORTED FLAT SPOTS DARK VERMICELLI EXCLUSIVE #29951 · 420 per Carton / #27054 · 2.2lb per Carton #06010 · 310 per Carton 140 per Shade Cacao Barry Dobla 1.8”/1” Dobla 1.5”-1.1”-0.9”-0.7” diameter 17 mm
WHITE VERMICELLI COFFEE FINE CHOCOLATE FLAKES #25252 · 2.2lb per Tub GLITTER PAILLETES Smet #24777 · 2.2lb per Carton #27056 · 2.2lb per Carton Cacao Barry Cacao Barry
DARK PAILLETE FIN ASSORTED DARK CHOCOLATE COFFEE #30602 · 11lb Case CHOCOLATE LEAVES BEANS NOEL #25197 · 432 per Case #05090 · 2.2lb Pail La Rose Noire Cacao Barry 69% single origin Philippines Coffee flavored garnish
DARK TRUFFLE MILK TRUFFLE SHELL WHITE TRUFFLE SHELL #12774 · 504 per Case SHELL #12775 ·504 per Case Dobla 3. 1” #08251 · 504 per Case Dobla 3. 1” Dobla 3. 1”
DARK CHOCOLATE MILK CHOCOLATE WHITE CHOCOLATE FLAKES FLAKES FLAKES #25465 · 2.2lb per Carton #25471 · 11lb Case #25464 · 11lb Case IN2food IN2food IN2Food
CIGARILLOS DARK CIGARILLOS WHITE PANATELLA ALL WITH WHITE STRIPE WITH DARK STRIPE DARK #05180 · 200 per Carton #05181 · 200 per Carton #06103 · 110 per Carton Dobla 3. 6” x 0.2” Dobla 6” x 0.2” Dobla 8” x 0.2”
DARK CHOCOLATTOS PANATELLA ALL IVORY CHOCOLATTOS #06044 · 100 per Carton WHITE #06046 · 100 per Carton Mona Lisa 4.2” #06104 · 110 per Carton Mona Lisa 4.2” Mona Lisa 8” x 0.2”
DARK AND IVORY DUO CHOCOLATTOS #06048 · 100 per Carton Mona Lisa 4.2”
14 Shavings & Curls WHITE SHAVINGS DARK SHAVINGS LARGE SEMI SWEET #05140 · 5.5lb Case #05150 · 5.5lb Case FLAT SHAVINGS Dobla Dobla #05161 · 4lb Case Mona Lisa
LARGE MARBLED LARGE DARK CURLED LARGE IVORY FLAT SHAVINGS SHAVINGS CURLED SHAVINGS #05171 · 4lb Case #05172 · 5lb Case #05173 · 5lb Case Mona Lisa Mona Lisa Mona Lisa
SMALL DARK CURLS DARK CHOCOLATE WHITE BLOSSOM #05163 · 10lb Case BLOSSOM CURLS CURLS Mona Lisa #06024 · 12lb Case #06085 · 12lb Case Dobla Dobla
ORANGE COLORED SPAGHETTI SHAVINGS #06016 · 5.5lb Case Dobla All Natural Coloring
Crispearls WHITE CHOCOLATE DARK CHOCOLATE SALTED CARAMEL CRISPEARL CRISPEARL CRISPEARL #46056 · 1.76lb per Bag #06835 · 1.76lb per Bag #25955 · 1.76lb per Bag Callebaut Callebaut Callebaut Enrobed wheat biscuit Enrobed wheat biscuit Enrobed wheat biscuit
15 PASTRY SHELLS
Un Baked RAW PIE SHELL RAW PIE SHELL RAW TART SHELL RAW CUICHE SHELL #51689 · 240 per Case #12689 · 120 per Case #51680 · 144 per Case #25526 · 56 per Case LBA LBA LBA White Toque Locally made Locally made Locally made 4.7” diameter 2” diameter 4” diameter 4” diameter
RAW PIE SHELL RAW PIE SHELL #51690 · 84 per Case #45237 · 24/6oz per Case LBA LBA Locally made 9” diameter 5” diameter
16 Pre-Baked SAVORY TART SHELL VANILLA TART SHELL NEUTRAL FILO SHELL - ROUND - SQUARE #50684 · 100 per Case #00874 · 210 per Case #01010 · 216 per Case White Toque La Rose Noire La Rose Noire 1.5” diameter 1.3” diameter 1.3”x1.3” SWEET MINI BUTTER VANILLA TART SHELL CONE BLACK SESAME TARTLET - ROUND #05506 · 83 per Case #24959 · 240 per Case #25415 · 96 per Case La Rose Noire Pruve La Rose Noire 1.75” diameter 1.89” diameter SAVORY TART SHELL SAVORY TART SHELL SWEET TART SHELL - ROUND #25345 · 144 per Case - ROUND #25414 · 36 per Case MODA #29659 · 144 per Case La Rose Noire 1.9” diameter MODA 1.89” diameter 2” diameter SWEET CHOCOLATE CHOCOLATE TART SMALL CANNOLI TART SHELL - ROUND SHELL - ROUND SHELL #29653 · 144 per Case #25523 · 100 per Case #30720 · 360 per Case MODA La Rose Noire MODA 2” diameter 2” diameter 2.36” SWEET TART SHELL NEUTRAL AMUSETTE GRAHAM CRACKER - SQUARE EDIBLE SPOON TART SHELL ROUND #29477 · 72 per Case #01810 · 252 per Case #30628 · 72 per Case MODA PIDY MODA 2.8” 3” long 3.1” diameter MEDIUM CANNOLI CHOCOLATE TART VANILLA TART SHELL SHELL SHELL - ROUND - ROUND #29935 · 200 per Case #10982 · 100 per Case #01086 · 45 per Case MODA La Rose Noire La Rose Noire 3.15” 3.19” diameter 3.19” diameter SWEET CHOCOLATE SAVORY TART SHELL SWEET TART SHELL - TART SHELL - ROUND - ROUND ROUND #29713 · 72 per Case #29652 · 72 per Case #29665 · 72 per Case MODA MODA MODA 3.2” diameter 3.23” diameter 3.25” diameter FLOWER SHELL SWEET TART SHELL BUTTER TARTLET #24299 · 90 per Case - RECTANGLE #06141 · 96 per Case Pruve #29746 · 108 per Case Pruve Made from all butter puff MODA 4” diameter dough. 3.5” diameter 4” Long DARK CHOCOLATE LARGE CANNOLI CREAM HORN SHELL DIPPED CANNOLI SHELL #46345 · 108 per Case SHELL #29934 · 100 per Case Pruve #00488 · 36 per Case MODA Made from all butter puff Bindi 4” 4.72” dough. 4.75” long CANNOLI SHELL LARGE TARTLET - HALF MOON SHELL #54076 SQUARE #24300 · 20 per Case Bindi #25101 · 12 per Case Pruve 5” Pruve Made from all butter puff 7” x 7” dough. 8” Long LARGE TART SHELL - FLAN SHELL RECTANGLE #06251 · 10 per Case #24472 · 24 per Case PIDY Pruve 9” diameter 8.8” x3.35”
17 P ROVA
Prova has been a leader in vanilla production since 1946. In addition to producing the very best pure vanilla, they operate with a vision for long term sustainability that is demonstrated by a commitment to their farmers and communities.
Vanilla Extracts & Beans PURE INDONESIAN PURE MADAGASCAR PURE MADAGASCAR BLACK GOURMET VANILLA EXTRACT BOURBON BOURBON WITH BEANS NO SUGAR ADDED #21736 · 33.8oz Bottle SEEDS #21739 · 1/8oz #24437 · 33.8oz Bottle Offers typical aromatic #27093 · 33.8oz Bottle Vacuum Bag All typical complexity of intensity of Madagascar We use only the finest Harvested and prepared Indonesian vanilla with Bourbon vanilla with Bourbon vanilla beans in Madagascar using the fruity, rummy & woody balsamic, phenolic, and from Madagascar to traditional method. notes. Ready to use & woody notes. This produce this unique and Prova’s Madagascar easy to measure out, it single-origin vanilla is highly performing ingre- Bourbon Vanilla Beans can be poured directly ready to use, easy to dient for the discerning enrich your creations into preparations, without measure out, and can chef. Our ALCOHOL FREE with the intensity of their prior infusion. be poured directly into products eliminate loss by aromatic notes, including preparations without evaporation and therefore balsamic, phenolic, and TAHITENSIS VANILLA prior infusion. retain all vanilla flavor in woody undertones. BEANS your end product. This, #24337 · 1/8oz combined with high con- Vacuum Bag centration of vanilla beans Harvested and prepared per unit, increases the in Tahiti using the tradi- yield and achieves a very tional method. Prova’s clean and smooth flavor. Tahitian Vanilla Beans enrich your creations with the intensity of their aromatic notes, including anise, almond, and pow- dery undertones.
FLAVOR COMPOUNDS & EXTRACTS
ORANGE EXTRACT LEMON EXTRACT COFFEE EXTRACT PISTACHIO PURO #27854 · 44oz each #27853 · 16.9oz each #27839 · 34oz each PASTE Gahara Gahara Trablit #24912 · 1/6.6lb Bucket Made from the oil of Adds a delightful, Premium French coffee Gelatech orange zest to capture the refreshing flavor to a extract without excess Roasted and ground essence of orange flavor. variety of sweet & savory bitterness. Since 1845 Kerman pistachios with a This extract compliments dishes. Use it in cakes, TRABLIT has selected the hint of sea salt. Imported juice and can replace cookies, muffins, icing, best coffees in the world from France zest in any recipe. Pairs cream fillings & sorbets for extraction. well with vanilla and to bring out true lemon COLUMBIAN COFFEE chocolate. flavor. COFFEE AROMA EXTRACT #27838 · 33.8oz #24527 · 33.8oz Bottle Pastry 1 Prova Intense liquid coffee 100% Arabica extract flavoring. reveals vegetal notes. without bitterness.
18 Concentrated fruit compound has everything you love about real fruit in a quality dessert ingredient that is as convenient as it is delicious. You can use Hero Compounds to flavor batters, creams, custards, cream cheese, ice cream and gelato. The convenient resealable container makes it easy to use in large or small quantities.
RASPBERRY STRAWBERRY LEMON COMPOUND ORANGE COMPOUND COMPOUND COMPOUND #30723 · 2.76lb Jar/each #30724 · 2.76lb Jar/each
#30721 · 2.76lb Jar/each #30722 · 2.76lb Jar/each HERO HERO HERO HERO
FONDANT & PASTE
PATISSIER FONDANT MASSA SUGAR PASTE ALMOND PASTE CLASSIC WHITE #27305 · 1/17.6lb Bucket ROLLING FONDANT #03620 · 1/10.5lb Bucket MARZIPAN Pastry1 #25239 · 1/15.4lb Case Mandelin #29896 · 1/10.5lb Bucket Liquid white fondant for Carma 66% blanched almonds Mandelin glazing and enrobing Humidity-resistant white and 34% sugar with no 66% sugar & 34% fine pastry. Imported from rolling fondant for preservatives added. blanched almonds make France decorations and cakes. California Almonds up this firm, moldable Imported from paste. California Almonds WHITE ROLLING Switzerland FONDANT #30727 · 1/10lb Bucket Pastry 1 White rolling fondant for enrobing cakes and molding decorations.
SPECIALTY SUGAR
HAIL SUGAR MAPLE SUGAR DECOMALT GOLDEN BROWN #24583 · 1/22lb Bag #30714 · 1/5lb Bag #27302 · 1/15lb Bucket #27362 · 1/25lb Bag Opaque, oven stable, Made from pure maple Granulated, humidi- C&H granulated cane white extruded sugar tree sap from Bissell Farm ty-resistant sugar with sugar combined with crunchies. Uniform grains in Ohio. Can replace cane long-lasting flexibility and molasses. of 2-3mm. Sugar grains sugar in any recipe. superior shine. No stabiliz- obtained through caking, ing acids needed, will not GRANULATED CANE grinding, and sifting of TRIMOLIN crystallize. Great for sugar SUGAR crystal sugar. #26970 · 1/15.5lb Bucket work and takes color well. #27360 · 1/25lb Bag Invert sugar syrup paste; SWEET SNOW very concentrated and GLUCOSE GRANULATED CANE #09990 · 1/10lb Bag thick. Trimolin is used to #26998 · 1/11lb Bucket SUGAR Abel & Schafer prevent crystallization. It Low relative sweetness, #27363 · 1/50lb Bag A patented transfat-free, resists humidity; acts as medium viscosity, medium non-melting decorating an anti-oxidant; increases freezing point. Acts as a sugar ideal for dusting caramelization; improves bodying agent and cookies, donuts, fruit, texture; and preserves prevents lactose cakes, and holiday breads. aroma, flavor, and color. crystallization. Sweet Snow will not melt in water, butter, the freezer, or the refrigerator.
19 SPECIALTY MIXES
LILLY NEUTRAL LILLY WHITE GENOISE MIX, DELI MACARON MIX #26138 ·1/1kg Bag CHOCOLATE GLUTEN-FREE #26137 · 1/1kg Bag IRCA #26139 · 1/1kg Bag #30415 · 1/11lb DOBLA Quick & easy vanilla IRCA PASTRY 1 Complete mix for flavored cold process Quick & easy white choco- Instant cold process Macarons. Very easy powdered mousse mix. late flavored cold process preparation for gluten free to use mix for classic Freeze-stable, guaranteed powdered mousse mix. sponge cake. French style macarons. clean-cut results. Can also Freeze-stable, guaranteed be used to make fresh clean-cut results. TOP FROLLA MACAROON MIX liquid cream stable and #26135 · 1/10kg Bag #24940 · 1/40lb firmer when whipped. LILLY DARK IRCA IRCA CHOCOLATE Powdered cookie mix. A #26142 · 1/1kg Bag simple mix ideal for tart PASTRY CREAM IRCA shells, pastry bases & COLD PROCESS MIX Quick & easy chocolate cookie base. #26976 · 1/11lb flavored cold process PASTRY 1 powdered mousse mix. Insant cold process prepr- Freeze-stable, guaranteed aration for Pastry Cream. clean-cut results.
SPECIALTY FLOUR
Nut Flour BLANCHED ALMOND ALMOND MEAL FLOUR #00500 · 1/11lb Bucket #27970 ·1/25lb Nutley Farms Bag in a Box Spanish blanched ground Nutley Farms almonds. California almonds refined to a fine powder; perfect for French macarons.
Wheat & Gluten Free Flour ALL PURPOSE ALL PURPOSE ALL MONTANA COMMANDER #27174 · 1/50lb Bag #27171 · 1/50lb Bag #26997 · 1/50lb Bag #26996 Pendleton Pendleton ADM With medium protein High quality flour milled High quality flour milled Milled from a combination content, this flour is a from a selected blend of from a selected blend of of hard red winter and versatile base for hearth wheat. wheat. soft wheats; produces breads, pizza crust, and Unbleached Bleached reliable results with hoagies. consistently high volume Unbleached and even texture.
20 HIGH GLUTEN MULTI-PURPOSE PIZZA FLOUR SEMOLINA #26995 · 1/50lb Bag GLUTEN FREE SPECIAL BLEND #27165 · 1/50lb Bag Shepherd’s Grain #26011 · 1/5lb Bag #00244 · 1/42lb Bag Pendleton High in protein, Manini’s Pendleton A course grind, high Shepherd’s Grain All natural, vegan, and Milled from a blend of protein durum wheat that Hi-Gluten Flour is a rice-free, this tapioca- northern winter and delivers great flavor and a premium strong flour based flour is ready for spring wheat for optimum pleasing color. When used made from a blend of recipes, cup to cup. pizza dough; consistent in baked goods such as Dark Northern Spring mixing time and water breads and pizzas, it can wheat varieties. Spring MONDAKO absorption is ensured by produce a crisper, thicker wheats are the stron- #27163 · 1/32lb Bag a careful patent stream product. gest produced and are #27162 · 1/50lb Bag selection. Though this is described by bakers as Pendleton not a mix, this flour is well SEMOLINA “bucky” (reminiscent of Milled from a blend of suited for hand-tossed #27202 · 1/50lb Bag a long-horned sheep in northern winter and and medium crust Shepherd’s Grain the spring season). Its spring wheat. Consistent applications. Grown in southern Alberta complexity is best served mixing time and water Bleached near Lethbridge, which is in bagels, traditional absorption is ensured known for growing some pretzels, and other treats by careful patent steam ORGANIC ‘00’ of the best durum in the that need a strong dough selection. Known as the #27105 · 1/55lb Bag world. Produced with high and/or a long foremost flour for pizza Molino Grassi water absorption, a lovely fermentation. production, Mondako is Molino Grassi ‘00’ flour golden color, and Unbleached also favored by bakers for is recognized by the consistent results, Non GMO-Verified its high tolerance in Associazione Verace Pizza especially for high-quality laminated and frozen Napoletana and is perfect pastas. LOW GLUTEN baked goods. for extra thin pizza and Non GMO-Verified #26994 · 1/50lb Bag Bleached focaccia with direct Shepherd’s Grain kneading and middle Produced from Hard PASTRY FLOUR rising. Imported from Italy. Red Winter Wheat, #27169 · 1/50lb Bag Certified BIO Shepherd’s Grain White Spear Low-Gluten Flour is a Preferred by cookie MOLINO GRASSI ‘00’ unique premium flour. bakers for its spread #27301 · 1/55lb Bag Used as an “all purpose” characteristics and as a Molino Grassi flour, the flavor and blending flour for donuts, Molino Grassi soft wheat forgiveness of the pastries, rolls, and breads ‘00’ flour is recognized Low-Gluten Flour is that require a softer by the Associazione great for high-hydration texture. Also excellent for Verace Pizza Napoletana fermented products and flaky pie crusts, muffins, and is perfect for extra most baked goods. and cracker-type thin pizza and focaccia Unbleached products. with direct kneading and Non GMO-Verified Unbleached middle rising. Imported from Italy. ALL TRUMPS POWER FLOUR #27104 · 1/50lb Bag #27164 · 1/25lb Bag CAPUTO ‘00’ General Mills #86030 · 1/50lb Bag #86075 · 1/55lb Bag A high quality spring Pendleton Caputo wheat high gluten flour Premium, high gluten Caputo ‘00’ pizza flour milled from a select blend flour milled from northern is milled slowly, of hard wheat. hard red spring wheat. specifically to be used at Bleached Designed to produce temperatures above 700 baked products that degrees. Imported from HARD WHITE WHOLE require long fermentation Italy. WHEAT FINE and retardation periods. #27080 · 1/50lb Bag Power flour is also Pendleton blended for pan or A high quality whole grain thick-crust pizza doughs. flour milled from a Bleached selected blend of hard white wheat. WHOLE WHEAT Untreated INTEGRALE #27307 · 1/55lb Bag BLENDAKO WHEAT Molino Grassi #86002 · 1/50lb Bag Very fine wheat bran; Pendleton perfect for all whole Wheat grown in rich wheat recipes, or can be volcanic soil in the Rocky used in a 10% ratio to Mountain Foothills of increase the flavor of Idaho. Ideal for making pizza dough, bread, and Neapolitan-style pizza. pasta. Imported from Italy. Bleached
21 SPECIALTY NUTS
Nuts SLIVERED BLANCHED PECAN HALVES FRIED & SALTED FRIED & SALTED ALMONDS #27217 · 1/5lb Tub MARCONA ALMONDS MARCONA ALMONDS #27088 · 1/5lb Tub San Francisco Nut #57903 · 1/5kg Tub #28138 · 1/11lb Tub San Francisco Nut Company Mitica Matiz Company From Valencia; fried and From Andalucia; fried and PINE NUTS salted with sunflower oil salted with olive oil and THIN SLICED NATURAL #27215 · 1/5lb Tub and sea salt. sea salt. ALMONDS San Francisco Nut #27218 · 1/5lb Tub Company RAW MARCONA PEELED WHOLE San Francisco Nut ALMONDS CHESTNUTS Company WALNUT HALVES #28803 · 1/11lb Tub #07551 · 1/2.2lb Bag &PIECES Mitica White Toque WHOLE RAW #09737 · 1/5lb Tub Raw marcona almonds; IQF select whole ALMONDS San Francisco Nut ready to be roasted or chestnuts; blanched and #27099 · 1/5lb Tub Company used as an ingredient. peeled. Imported from San Francisco Nut France. Company BLANCHED WHOLE SICILIAN HAZELNUTS PISTACHIOS WHOLE RAW #27216 · 1/5lb Tub #27311 · 1/ 2.2lb Tub CASHEWS San Francisco Nut Nutley Farms #27091 · 1/5lb Tub Company Whole bright green San Francisco Nut Sicilian pistachios. Company CARAMELIZED WALNUTS WHOLE PISTACHIO #57900 · 1/8.38lb Tub KERNELS Mitica #27229 · 1/5lb Tub Spanish walnuts candied San Francisco Nut with cane sugar. Company
SPECIALTY FRUIT PRODUCTS
Frozen Fruit FOREST FRUITS SUMMER BERRY BLACKBERRIES IQF MARIONBERRIES IQF #24479 · 5/2.2lb Bags BLEND IQF #06513 · 30lb Bag in Box #26875 · 6/2.5lb Bags White Toque #26878 · 6/2.5lb Bags Columbia Fruit Columbia Fruit Mix of black currants, red Columbia Fruit Northwest-grown whole Northwest-grown whole currants, blackberries, Northwest-grown blackberries. marionberries. blueberries, and wild strawberries, blueberries, strawberries. France. blackberries, and BLUEBERRIES IQF RASPBERRIES IQF raspberries. #26509 · 6/2.5lb Bags #26877 · 6/2.5lb Bags Columbia Fruit Columbia Fruit Northwest-grown whole Northwest-grown whole blueberries. raspberries.
22 Dried Fruit DRIED TURKISH DRIED CRANBERRIES DRIED BLACK SHREDDED COCONUT APRICOTS #27212 · 1/5lb Tub MISSION FIGS #27214 · 1/5lb Tub #27211 · 1/5lb Tub San Francisco Nut #27094 · 1/5lb Tub San Francisco Nut San Francisco Nut Company San Francisco Nut Company Company Whole dried cranberries Company Medium shred with no Whole dried apricots Whole dried Black added sugar. Mission Figs. DRIED TART CHERRIES #27213 · 1/5lb Tub San Francisco Nut Company Whole dried cherries
Freeze-Dried Fruit Freeze-dried food has been around for decades and is used in military rations and space expeditions. But only recently has this practical preservation method taken a gourmet turn and earned the attention of pastry chefs, chocolatiers, and chefs for its versatility and innovative use! The results are achieved using a technique called lyophilisation, which is a low temp dehydration process that can take up to several days. Perishable foods are prepped and then cooled to their triple point (the lowest temp at which the solid, liquid, and gas phases can coexist). Next, low heat is applied and ice is removed by sublimation (a transition from solid to gas without passing through the liquid stage). About 95% of the moisture is gone at this point, and a second phase of drying is used to remove any unfrozen water molecules. This process allows fruit and vegetables to maintain their original shape, color, and flavor profile, and results in a crispy, melt-in-your-mouth texture that is quite different from dehydration.
FREEZE DRIED WHOLE FREEZE WHOLE FREEZE FREEZE DRIED CORN STRAWBERRY SLICES DRIED DRIED #27309 · 1/3lb Bucket #26981 · 1/2lb Bucket RASPBERRIES BLUEBERRIES Amifruit with Silica Packet #27310 · 1/2lb Bucket with #27324 · 1/2lb Bucket Amifruit Silica Packet with Silica Packet Amifruit Amifruit
Candied Fruit CANDIED LEMON CANDIED ORANGE CANDIED GINGER PEEL STRIPS PEEL STRIPS STRIPS #27829 · 1/2.2lb Tray #27830 · 1/2.2lb Tray #10532 · 1/5lb Tub Amifruit Amifruit San Francisco Nut Using the traditional glacé Using the traditional glacé Company method, strips of peel are method, strips of peel are Candied fresh ginger slowly candied in sugar slowly candied in sugar strips coated in crystal syrup. Made in France. syrup. Made in France. sugar.
23 Fruit Puree PASSION FRUIT COCONUT MILK STRAWBERRY PUREE PUREE PUREE #29230 · 1/2.2lb Tub #29228 · 1/2.2lb Tub #29229 · 1/2.2lb Tub Andros Andros Andros All Natural; 90% Fruit, All Natural; 90% Fruit, All Natural; 88% Fruit, 10% Beet sugar. Made in 10% Beet sugar. Made in 12% Beet sugar. Made in France. France. France. RASPBERRY PUREE WHITE PEACH PUREE WILD BLACKBERRY #29231 · 1/2.2lb Tub #29232 · 1/2.2lb Tub PUREE Andros Andros #29233 · 1/2.2lb Tub All Natural; 90% Fruit, All Natural; 90% Fruit, Andros 10% Beet sugar. Made in 10% Beet sugar. Made in All Natural; 90% Fruit, France. France. 10% Beet sugar. Made in France.
WILD BLUEBERRY MANGO PUREE MORELLO CHERRY PUREE #29235 · 1/2.2lb Tub PUREE #29234 · 1/2.2lb Tub Andros #29662 · 1/2.2lb Tub Andros All Natural; 90% Fruit, Andros All Natural; 90% Fruit, 10% Beet sugar. Made in All Natural; 90% Fruit, 10% Beet sugar. Made in France. 10% Beet sugar. Made in France. France. LEMON PUREE BLACK CURRANT BLOOD ORANGE #29663 · 1/2.2lb Tub PUREE PUREE Andros #29664 · 1/2.2lb Tub #29808 · 1/2.2lb Tub All Natural; 90% Fruit, Andros Andros 10% Beet sugar. Made in All Natural; 90% Fruit, All Natural; 100% Fruit. France. 10% Beet sugar. Made in Made in France. France. GREEN APPLE PUREE WATERMELON PUREE #24764 · 1/2.2lb Tub #24763 · 1/2.2lb Tub La Fruitiere La Fruitiere All Natural; 100% Fruit. All Natural; 100% Fruit. Made in France. Made in France.
24 NEUTRAL GLAZE
NAPMIROIR COLD NEUTRAL MIRROR NEUTRAL GLAZE GLAZE GLAZE #06652 · 1/15.4lb Tub #08911 · 1/11lb Bucket #24879 · 1/6.6lb Tub Matisse Hero Master Martini Hot process, natural Clear neutral glaze; ready Ready to use, no dilution neutral glaze. Jellifies to use from bucket; cold required. Heat to 104/113 immediately on product. application. Made in degrees F. This glaze stays Switzerland. elastic and soft, doesn’t freeze or turn matte down to -30 degrees F. Excel- lent freeze/thaw stability. Made in Italy.
FRUIT GLAZE & JAM
APRICOT GLAZE SEEDLESS RASPBERRY STRAWBERRY JAM BLACKBERRY BAKING #26969 · 1/27.5lb Tub BAKING JAM #24434 · 1/4lb Bag JAM Hero #28280 · 1/9.9lb Tub Andros #28279 · 1/9.9lb Tub Ready to use in cold or Andros 50% Fruit; all natural Andros hot applications. All natural French bake French jam for bakery All natural French bake Made in Switzerland. stable jam. fillings and toppings. stable jams.
APRICOT BAKERY SEEDLESS RASPBERRY STRAWBERRY BAKERY JAM BAKERY JAM JAM #27296 · 1/27.5lb Tub #26967 · 1/27.5lb Tub #27083 · 1/27.5lb Tub Hero Hero Hero Bake stable. Made in Bake stable. Made in Bake stable. Made in Switzerland. Switzerland. Switzerland. RASPBERRY JAM ORANGE MARMALADE RASPBERRY JAM WITH SEEDS #27299 · 1/12lb Tub #24433 · 1/4lb Bag #27298 · 1/27.5lb Tub Hero Andros Hero Bake stable. Made in 50% Fruit; all natural Bake Stable. Made in Switzerland. French jam for bakery Switzerland. fillings and toppings.
25 FILLINGS, CHOCOLATE GLAZE & GANACHE
Fillings PRALINE AMANDE PRALINEL 50% DELICRISP CLASSIC DULCE DE LECHE NOISETTE #29957 · 1/11lb Bucket #26132 · 1/5kg Pail SPREAD #26136 · 1/5kg Bag NOEL IRCA #30616 · 1/11lb Bucket IRCA Traditional hazelnut Ready to use milk choco- Pastry 1 Fine paste of caramelized praline paste made with late ganache with crunchy Traditional heat-treated sugar, roasted hazelnuts 50% hazelnuts & 50% crepe pieces for added composition of sugar & roasted almonds. Ideal sugar. Imported from texture and interest, ideal and milk that creates a for chocolate bon bon France for filling tarts, bon bons, creamy spreadable filling filling, crème ganaches, cakes or pastry. for crepes, gelato & baked truffles, creamy fillings & DELICRISP FRUIT pastry. Imported from ice cream. ROUGES DELICRISP NOIR Spain #26134 ·1/5kg Pail #26133 · 1/5kg Pail HAZELNUT IRCA IRCA BAKESTABLE FILLING White chocolate ganache Ready to use dark choco- #26494 · 1/6.6lb with raspberry and late ganache with crunchy strawberry and crunchy crepe pieces for added crepe pieces, ideal as a texture and interest, ideal filling for adding flavor for filling tarts, bon bons, and texture to bon bons, cakes or pastry. cakes, tarts or gelato.
Glaze DARK CHOCOLATE WHITE CHOCOLATE MIRROR GLAZE MIRROR GLAZE #24877 · 1/6.6lb Tub #24878 · 1/6.6lb Tub Master Martini Master Martini Mirror glaze can be used Mirror glaze can be used White chocolate mirror straight from the buck- straight from the buck- glaze can be colored to et, but works best when et, but works best when create an opaque color on heated to about 104/113F. heated to about 104/113F. cakes and desserts. Once Once heated gently mix Once heated gently mix set it maintains a beautiful and pour over desired and pour over desired mirror like shine that will dessert. Once set it main- dessert. This product can last for the life of your tains a beautiful mirror also be brushed over fruit dessert. Imported from like shine that will last for to keep it fresh and shiny. Italy. the life of your dessert. Imported from Italy.
Ganache DARK CHOCOLATE These ganache are GANACHE spreadable and pipeable #24220 · 1/11lb Tub straight from the Master Martini bucket. When heated, they become pourable WHITE CHOCOLATE to cover cake or dip GANACHE fruit. These products are non-hydrogenated and #24296 · 1/11lb Tub naturally flavored. Master Martini Imported from Italy.
26 SPECIALTY DOUGH
Pre-Sheeted Laminated Frozen Dough CROISSANT SHEETS DANISH SHEETS PUFF PASTRY SHEETS PUFF PASTRY #50645 · 5/64oz Sheets #08000 · 8/40oz Sheets #51520 · 20/15oz Sheets SQUARES per Case per Case per Case #51560 · 120/2.5oz Les Boulangers Associés Les Boulangers Associés Les Boulangers Associés Squares per Case Northwest-made all butter Northwest-made all butter Northwest-made all butter Les Boulangers Associés 15”x22” croissant sheets; 15”x22” Danish sheets; 10”x15” (half sheet) puff Northwest-made all butter ready to cut into any ready to cut, form, and fill. pastry sheets for food 5”x5” squares precut for shape. service applications. easy food service prep. PUFF PASTRY SHEETS XL CROISSANT TRI- #51522 · 12/26.5oz Sheets PUFF PASTRY SHEETS ANGLES per Case #51519 · 10/32oz Sheets #50560 · 60/4oz per Case White Toque per Case Les Boulangers Associés All butter 15”x22” puff Les Boulangers Associés Northwest-made all butter pastry sheets for food Northwest-made all butter 4oz pre-formed triangles; service applications. 15”x22” puff pastry sheets ready to fill and roll. Imported from France. for food service applications.
Raw Bulk Frozen Dough BRIOCHE DOUGH FEUILLE DE BRICK TART FLAMBEE BULK SLAB #06000 · 25(10ct) #06004 · 1/30ct per Case #50662 · 2/5lb Packs per Case White Toque Slabs per Case White Toque Also known as Flamme- Les Boulangers Associés Paper thin sheets of kueche, this is an extra Northwest-made pre- dough, ideal for folded thin crust from the Alsace portioned 5lb dough pastry pies and triangles. region of France. slabs; ready to be shaped Sweet or savory. Excellent for sweet or and proofed. 11.8” in diameter per sheet savory applications. 11” Imported from France. diameter with folded edg- es. Imported from France.
27 Raw Croissants & Pastry PROOF & BAKE CROISSANTS HERITAGE BUTTER BUTTER CROISSANT CHOCOLATE CROISSANT #25664 · 140/2.82oz CROISSANT #30473 · 150/2.6oz Rolled Rolled Croissants per case #05623 · 150/2.8oz Croissants per Case Delifrance per Case White Toque All AOP Brittany butter White Toque All butter; ready to proof. from France; ready to Traditional all butter Made in France. proof. Made in France. croissant filled with dark chocolate; ready to proof. Made in France. LARGE RAISIN ROLL ALMOND TRIANGLE ALMOND TRIANGLE #30691 · 120/3.67oz #30762 · 50/3oz per Case #50573 · 84/3.4oz per per Case White Toque Case White Toque All butter All butter croissant dough Delifrance raisin rolls; egg-washed filled with frangipane; All butter croissant dough and ready to proof. Made ready to proof. filled with frangipane; in France. Made in France. egg-washed and ready to proof. Made in France.
FREEZER TO OVEN CROISSANTS HERITAGE CROISSANT HERITAGE CROISSANT LARGE CHOCOLATE #30420 · 60/2.62oz #24369 · 60/2.47oz CROISSANT per Case per Case #24370 · 60/2.64oz White Toque Delifrance per Case All butter; pre-proofed All AOP Brittany butter; Delifrance and egg-washed. Made in pre-proofed and egg- All AOP Brittany butter France. washed. Made in France. croissant filled with dark chocolate; pre-proofed and egg-washed. Made in France. HERITAGE CHOCOLATE HERITAGE MINI HERITAGE MINI CROISSANT CROISSANT CROISSANT #30416 · 70/2.8oz #30417 · 220/0.88oz #24790 · 180/1.08oz per Case per Case per Case White Toque White Toque Delifrance All butter and filled with All butter; pre-proofed All AOP Brittany butter; dark chocolate; pre- and egg washed. Made in pre-proofed and egg- proofed and egg-washed. France. washed. Made in France. Made in France. MINI CHOCOLATE MINI CHOCOLATE HERITAGE MULTIGRAIN CROISSANT CROISSANT CROISSANT #30418 · 220/0.87oz #24791 · 180/1.05oz #30419 · 54/2.8oz per Case per Case per Case White Toque Delifrance White Toque Heritage. All butter and Heritage. All AOP Brittany All butter; pre-proofed filled with dark chocolate; butter croissant filled and egg-washed with pre-proofed and egg- with dark chocolate; pre- linseed, sunflower, poppy, washed. Made in France. proofed and egg-washed. yellow linseed, sesame, Made in France. and pumpkin seeds. Made in France.
28 FREEZER TO OVEN BAKE-UP CROISSANTS / CROISSANTS THAT PROOF IN THE OVEN BUTTER CROISSANT MINI BUTTER MINI CHOCOLATE #05537 · 70/2.82oz CROISSANT CROISSANT per Case #00634 · 200/0.88oz #00836 · 180/1.06oz White Toque per Case per Case All butter; egg-washed. White Toque White Toque Made in France. All butter, egg-washed. All butter, egg-washed. Made in France. Made in France. BUTTER CROISSANT CHOCOLATE #25219 · 130/1.14oz CROISSANT per Case #05536 · 70/2.64oz White Toque per Case All butter, egg-washed. White Toque Made in France. All butter, egg-washed. Made in France.
FREEZER TO OVEN PASTRIES HERITAGE MINI APPLE STRAWBERRY MINI RAISIN ROLL TURNOVER CHEESE DANISH #30709 · 100/1.24oz #05624 · 150/1.4oz CROWN per Case per Case #28527 · 48/3.5oz White Toque White Toque White Toque All butter dough rolled in Apple compote inside all Danish pastry; pre- pastry cream and raisins; butter puff pastry dough; proofed and egg-washed. ready to bake. Made in egg-washed. Made in Made in France. France. France. HERITAGE APPLE BLUEBERRY CHEESE TURNOVER DANISH CROWN #30761 · 54/3.5oz per Case #28528 · 48/3.5oz White Toque White Toque Apple compote inside all Danish pastry; pre- butter puff pastry dough; proofed and egg-washed. egg-washed. Made in Made in France. France. DUTCH APPLE TURNOVER #28183 · 72/4.5oz per Case White Toque Triangle shape, filled with diced apple compote. Egg-washed and dusted with granulated sugar. Made in France.
29 SPECIALTY DAIRY
Butter TOURAGE BUTTER BEURREMONT RUMIANO BUTTER 82% Sheets for BUTTER 83% 82% lamination dough #25424 · 55lb Block #24239 · 15/1lb #25164 · 10/2kg per Case Beurremont Prints per Case Beurremont Unsalted traditional Rumiano Cheese Tourage Butter is made European method recipe. Company from importer butter from Salted, Traditional Brittany, France with 82% BEURREMONT European style butter butterfat. It is specifically BUTTER 83% made in California. designed to make #24797 · 36/1lb Prints laminated dough per Case VEGAN BUTTER preparations such as Beurremont #29982 · 1/30lb case croissants, danishes, and Unsalted traditional Earth Balance puff pastry. Each sheet is European method recipe. 1:1 butter replacement for standardized to a melting commercial bakeries point of 93-96 degrees MOTHER CHOICE Easily incorporates in Farenheit (34-36 degrees ORGANIC 80% batter, dough and Celsius); weighs 2.2lbs frostings. Plant based fat. (1kg); and measures #10016 · 36/1lb Prints 11.75” x 7.25” (29.83cm x per Case Larsen’s Creamery 18.41cm). With a perfectly Unsalted, local Oregon homogenous, firm yet butter. pliable texture, an excellent creamy-fresh flavor, and an exceptional RUMIANO BUTTER rise, Tourage Butter is a 82% high-quality, high-per- #24238 · 15/1lb forming butter. It does not Prints per Case dry out when rising, and Rumiano Cheese yields a beautiful, even Company golden-yellow color.” Unsalted, traditional European style butter made in California.
30 BONBONS & TRUFFLES
PALET DARK GIANDUJA CRISP DULCY PEAR #30353 · 100 per case #29344 · 100 per case CINNAMON (5/20ct sleeves) (5/20ct sleeves) #30354 · 100 per case Valrhona Valrhona (5/20ct sleeves) Creamy dark chocolate Creamy vanilla ganache Valrhona ganache (Grand Cru on a bed of milk Pear and cinnamon tart- Guanaja 70%) coated Gianduja blended with style filling. Coated in in dark chocolate and “crêpe dentelle.” Coated Blond Dulcey and decorated with gold leaf. in Ivoire chocolate. Sweet decorated with milk Intense chocolate notes notes and a crunchy chocolate. with a bittersweet finish. texture. MILK CHOCOLATE MILK CHOCOLATE DARK CHOCOLATE SALTED CARAMEL NUT SALTED CARAMEL #29345 · 100 per case CLUSTERS #25399 · 100 per case (5/20ct sleeves) #25400 · 100 per case (5/20ct sleeves) Valrhona (5/20ct sleeves) Valrhona Soft & creamy salted cara- Valrhona Salty Jivara-caramel mel ganache (Jivara 40%) Milk chocolate ganache ganache coated in dark coated in milk chocolate coated with milk chocolate and decorated and decorated with sugar chocolate and decorated with sugar crystals. crystals. Gourmet com- with chopped almonds. bination of salted butter caramel and cream notes from the milk chocolate. TRADITIONAL FRENCH TRUFFLES #29409 · 15/7.05oz boxes Noel Hand-rolled dark choc- olate truffles coated in cocoa powder.
PASTRY ITEMS—MISC.
APPLE PECTIN FRESH YEAST DRY RED STAR YEAST EDIBLE GOLD LEAF YELLOW #86290 · 1/1lb Loaf #86280 · 1/2lb Bag #27322 · 25 sheets per Tin #27562 · 1/1lb Container Fleischmann’s Fleishmans Noel Cuisine Tech Fresh yeast is used by Designed as a special 25 sheets of 23 Karat gold A high methylester type bakers in a wide variety of strain of Baker’s yeast leaf for surface gilding. of apple pectin that has bakery applications from for hardiness, uniformity, been standardized with low-sugar French breads strength and stability. No SILVER GELATIN dextrose and is typically to high-sugar sweet rolls. need to refrigerate. SHEETS used as a gelifier for pate It has excellent activity #27837 · 1/2.2lb box 400ct de fruit and glazes that that works well with Pastry 1 results in a slowly set, automated bakery spreadable gel texture. equipment because it reduces variance and narrows proofing windows.
31 1883
Craftsman and creator, 1883, draws upon a heritage of boldness and a never-ending pursuit of perfection. For over 130 years, Maison Routin has been a committed maker of flavouring syrups, sharing their unbridled epicurean inspirations with beverage professionals all over the world. Brilliance inspires excellence, and emotions, like the finest syrup.
Syrups & Sauces CHERRY SYRUP PEPPERMINT SYRUP ALMOND SYRUP SUGAR-FREE #26442 · 1/1 Ltr Bottle #26466 · 1/1 Ltr Bottle #26471 · 1/1 Ltr Bottle VANILLA SYRUP #26456 · 1/1 Ltr Bottle HAZELNUT SYRUP RASPBERRY SYRUP BLOOD ORANGE #26465 · 1/1 Ltr Bottle #26464 · 1/1 Ltr Bottle SYRUP SUGAR-FREE #26751 · 1/1 Ltr Bottle HAZELNUT SYRUP BLACKBERRY SYRUP ORGANIC AGAVE #26462 · 1/1 Ltr Bottle #26445 · 1/1 Ltr Bottle SYRUP IRISH CREAM SYRUP #26444 · 1/1 Ltr Bottle #26472 · 1/1 Ltr Bottle WHITE CHOCOLATE SUGAR CANE SYRUP SAUCE #26447 · 1/1 Ltr Bottle VANILLA SYRUP LAVENDER SYRUP #26474 · 1/64 oz #26463 · 1/1 Ltr Bottle #26500 · 1/1 Ltr Bottle CARDAMOM SYRUP DARK CHOCOLATE #26448 · 1/1 Ltr Bottle COCONUT SYRUP SUGAR-FREE SAUCE #26467 · 1/1 Ltr Bottle CARAMEL SYRUP #26475 · 1/64 oz STRAWBERRY SYRUP #26455 · 1/1 Ltr Bottle #26454 · 1/1 Ltr Bottle CARAMEL SYRUP CARAMEL SAUCE #26470 · 1/1 Ltr Bottle #26473 · 1/64 oz
PETERSON BULK SPICES
P C-1 Spices NUTMEG, WHOLE CUMIN SEED, WHOLE CELERY SALT FIVE SPICE, CHEESE #26790 · 1.25lb each #26763 · 0.93lb each #26765 · 2.25lb each TYPE #26767 · 1lb each ALLSPICE, GROUND TURMERIC, GROUND CURRY POWDER, MILD #26757 · 1.12lb each #26764 · 1lb each #26766 · 1lb each GARAM MASALA #26768 · 1lb each
32 HERBES DE SESAME SEEDS, PAPRIKA, HUNGARIAN CHILI PEPPER, PROVENCE BLACK #26794 · 1lb each CRUSHED #26769 · 0.37lb each #26783 · 1.25lb each #26806 · 0.75lb each PAPRIKA, SMOKED ITALIAN HERB BLEND SESAME SEEDS, #26795 · 1lb each CHILI PEPPER, MILD #26770 · 0.43lb each WHITE HULLED #26807 · 1.25lb each #26783 · 1.25lb each CORIANDER SEED, JUNIPER BERRIES GROUND ANISE STAR, WHOLE #26772 · 0.75lb THYME, C&S #26796 · 0.81lb each #26808 · 0.37lb each #26784 · 0.43lb each PARSLEY, FLAKES CORIANDER SEED, BASIL, C&S #26773 · 0.68lb each GINGER ROOT, WHOLE #26809 · 0.37lb each POWDER #26797 · 0.56lb each BLACK PEPPER, 10 M #26785 · 0.87lb each BAY LEAVES, WHOLE COARSE FENNEL SEED, #26810 · 0.093lb each #26774 · 1lb each LAVENDER, FRENCH, WHOLE WHOLE #26798 · 0.87lb each CAYENNE PEPPER, BLACK PEPPER, 18 M #26786 · 0.25lb each 40,000 HU COARSE GARLIC POWDER, #26811 · 1lb each #26775 · 1lb each MUSTARD POWDER, PREMIUM YELLOW #26799 · 1.37lb each CHILI PEPPER, ANCHO PEPPER, BLACK, #26787 · 0.87lb each #26812 · 1lb each WHOLE CINNAMON, #26776 · 1.12lb each MUSTARD SEED, SAIGON 5% CHILI PEPPER, WHOLE, YELLOW #26800 · 0.87lb each CHIPOTLE, GROUND PEPPER, WHITE, #26788 · 1.5lb each #26813 · 1.25lb each GROUND CINNAMON STICKS #26777 · 1.12lb each NUTMEG, GROUND 2-3/4" ANISE SEED, WHOLE #26789 · 1.12lb each #26801 · 0.5lb each #26814 · 1.25lb each PEPPERCORNS, PINK #26778 · 0.62lb each ONION POWDER, CLOVES, GROUND LEMON PEPPER PREMIUM #26802 · 0.87lb each #26846 · 1.25lb each POPPY SEEDS #26791 · 1.37lb each #26779 · 1.12lb each CUMIN SEED, GROUND SESAME SEEDS, OREGANO, C&S, #26803 · 1lb each WHITE, TOASTED ROSEMARY LEAVES, MEDITERRANEAN #26847 · 1.25lb each WHOLE #26792 · 0.37lb each DILL SEED, WHOLE #26780 · 0.37lb each #26804 · 0.75lb each PAPRIKA, 100 ASTA SAGE, GROUND #26793 · 1lb each GARLIC, GRANULES #26781 · 0.62lb each #26805 · 1.5lb each
P C-5 Spices BASIL, CUT & SIFTED GROUND BLACK MONTREAL HOT CRUSHED RED #57170 · 1.75lb each REST PEPPER SEASONING CHILES #57070 · 5lb each #26771 · 8lb each #57680 · 3.5lb each OREGANO, WHOLE #57250 · 1.75lb each
33 CHOCOLATE GLOSSARY
ARTISAN CHOCOLATE: This term refers to COCOA NIBS: The broken pieces of the fermented, chocolate produced by small chocolate makers dried, and usually roasted cocoa bean, after the shell-- & artisans who understand their craft intimately. actually the thin seed coat of the cocoa bean--has Artisan chocolate must be made under the care and been removed via a process called winnowing. Cocoa supervision of a knowledgeable chocolate maker who nibs may be eaten out of hand, or ground into could be defined as an artisan. If there is no artisan at chocolate liquor, which itself may be used for a company, then the chocolate cannot accurately be chocolate making or pressing to extract the fat of the called artisanal. cocoa bean, called cocoa butter. CACAO: Refers to Theobroma cacao tree, and the COCOA POWDER: Once the cocoa butter has been fruits it produces, as well as their seeds. The fermented hydraulically pressed from chocolate liquor, the and dried cacao seeds are also often referred to as remaining material is a compressed cocoa cake. This cocoa beans. cocoa cake is then reground and sifted until it is a fine cocoa powder. Cocoa powder, though lower in CHOCOLATE LIQUOR: Ground up cocoa nibs, cocoa butter than the initial chocolate liquor from whether in molten liquid or solid block form. The term which it is made, will still have from 10-22% cocoa chocolate liquor has nothing to do with alcohol in any butter content as defined by the FDA in Title 21 way but refers to the nibs being in the liquid state section 163.113. As mentioned under the term "cocoa when they are ground. butter percentage", in the FCIA Glossary, more CHOCOLATE OR COCOA PERCENTAGE: The flavorful fine cocoa powder will generally have a higher percentage of chocolate liquor + cocoa butter + cocoa cocoa butter percentage. powder in a chocolate. A higher cocoa percentage CONCHING: Conching is a texture and flavor has little bearing on the quality. For example, a 70% improvement process carried out by any of a variety of chocolate may range from excellent to terrible. The different machines called conches or refiner-conches. only specific thing that we can say about a 70% The process, which generally follows refining, chocolate bar with any certainty prior to tasting it, is takes place over the course of several hours to three that it has about 30% sugar in the formulation. days or more depending upon the machine, the COATING CHOCOLATE OR CHOCOLATE- chocolate maker's vision regarding chocolate flavor and texture, and the particular cacao from which the Some or all of the cocoa FLAVORED COATING: chocolate is made. It is still not well-understood what butter is removed from the chocolate liquor and is causes the significant flavor changes that occur replaced with less expensive vegetable fat…to produce within conched chocolate, though various food an inexpensive product to replace real chocolate. scientists throughout the 20th century have suggested COCOA BUTTER: Cocoa butter is rare among that volatilization of certain flavor compounds, vegetable fats because it is mostly solid at room oxidation of others, and even the process of coating temperature, though it starts to very noticeably soften cocoa particles with cocoa butter, may play roles. and melt at just a few degrees beneath body Fine couverture is made with care temperature, leading to its unique melting mouthfeel. COUVERTURE: from fine cacao beans that are fermented and dried These interesting qualities are due to the fact properly, then roasted, refined, and conched with that cocoa butter is polymorphic, with about six concern for the overall flavor and texture of the somewhat overlapping crystallization and melting chocolate. Couverture is generally used by chocolatiers ranges. Cocoa butter is also rare in that it resists to coat ganache or in molded chocolate bonbons, rancidity, and can be stored for much longer periods of though it may also be molded into bar form, or used in time than most vegetable fats without spoilage. cooking and baking. Additional uses include pharmaceutical and cosmetic purposes. DARK CHOCOLATE: Though not all of the following ingredients are necessary in a fine dark chocolate Mass market COCOA BUTTER PERCENTAGE: formulation, the chocolate should not contain any chocolates and cocoa powders often have much lower ingredients beyond: cacao liquor, sugar, cacao cocoa butter percentages than fine chocolate and (cocoa) butter, lecithin, and vanilla. high-quality cocoa powders because cocoa butter is an expensive ingredient. The higher percentages of FEVE: From the French language meaning “bean”. cocoa butter in fine chocolate and fine cocoa powders The Feve is a bean shaped piece of couverture with have a positive impact on mouthfeel and flavor. a thinner center. This allows the chocolatier to melt chocolate with even temperature control from the inside out.
34 LECITHIN: Lecithin, when added, is generally added TEMPERING: Tempering is a process in which the during the end of the conching process. Lecithin is an temperature of the chocolate is manipulated to allow emulsifier, and decreases the viscosity of chocolate. It for a controlled crystallization of the cocoa butter to is generally used within mass-market chocolate to occur, thus allowing the cooled chocolate to have a allow a reduction in the amount of necessary cocoa good 'snap', glossy sheen, and proper mouthfeel. In butter for a given formulation. Some fine chocolate addition to book knowledge, fine chocolatiers must makers use lecithin while others do not - that is the develop a highly refined understanding of the personal choice of the chocolate maker. tempering process through experience, because only this experience ensures that each chocolate product is MILK CHOCOLATE: Fine milk chocolate should perfectly tempered, even when automatic or semi- only contain: cacao liquor, sugar, cacao (cocoa) butter, automatic tempering equipment is used. milk solids, milk fat, lecithin, vanilla. TERROIR: The French term terroir has been used in PISTOLES: Originally this French word referred to the wine industry for ages and is also relevant when gold coins in use in European countries until the late speaking of cacao. It refers to the various ways a 19th century. Now, in the world of chocolate, pistole particular place can have an impact on a given refers to coin-shaped pieces of couverture. population of cacao, such as the effect of general and ROASTING: Cocoa beans are roasted to develop the micro-climates in the area, soil composition, and characteristic aroma and taste of chocolate. The even the unique microbiology of the growing area and length of the roasting process and its temperatures fermentary. vary, though for those familiar with coffee roasting, WHITE CHOCOLATE: Fine white chocolate should cocoa roasting times and temperatures can generally only contain: sugar, cacao (cocoa) butter, milk solids, be said to be significantly longer and lower. Fine milk fat, lecithin, vanilla. chocolate manufacturers generally do not roast every origin of cocoa beans in the same way, but try to find the combination of time and temperature that best enhances a particular origin's flavor.
Source: Fine Chocolate Glossary. Fine Chocolate Industry Association, www.finechocolateindustry.org/chocolate-glossary.
35 1 mm 1 cm 1 in 2 3 4 5 6 7
METRIC CUPS OUNCES METRIC CUPS OUNCES
15g 1 tablespoon 1/2 ounce 15ml 1 tablespoon 1/2 fl. oz
30g 1/8 cup 1 ounce 30ml 2 tablespoons 1 fl. oz
60g 1/4 cup 2 ounces 60ml 1/4 cup 2 fl. oz
115g 1/2 cup 4 ounces 120ml 1/2 cup 4 fl. oz
170g 3/4 cup 6 ounces 180ml 3/4 cup 6 fl. oz
225g 1 cup 8 ounces 240ml 1 cup 8 fl. oz Weight Conversions Weight 450g 2 cups 16 ounces Volume Conversions 475ml 2 cups 16 fl. oz
1000ml 4 cups 1 quart
METRIC IMPERIAL CELSIUS FAHRENHEIT
3mm 1/8 inch 95°C 200°F Length 6mm 1/4 inch 130°C 250°F
2.5cm 1 inch 150°C 300°F
3cm 1 1/4 inch 160°C 325°F
5cm 2 inches 175°C 350°F
10cm 4 inches 190°C 375°F Oven Temperatures 15cm 6 inches 200°C 400°F
20cm 8 inches 230°C 450°F
22.5cm 9 inches
25cm 10 inches
28cm 11 inches
36 8 9 10 11 12 13 14 15
37 NOTES
38 NOTES
39 1102 D St. NE Auburn, WA 98002 @petersoncheese (800) 735-031 3 www.petersoncheese.com