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Info Coquard @ C a t a l o g u e 2 0 1 8 Tel. : 00 33 (0) 4 74 62 81 44 – Fax 00 33 (0) 4 74 62 81 69 Mails : info@ coquard,fr – export@ coquard,fr 69400 Villefranche-sur-Saône – FRANCE - www,coquard,fr Etablissements COQUARD 478 rue Alexandre Richetta 69400 VILLEFRANCHE SUR SAÔNE For export To contact us 00 33 (0)4.74.62.81.44 00 33 (0)4.74.62.96.89 00 33 (0)4.74.62.81.69 00 33 (0)4.74.62.93.61 [email protected] [email protected] Our shop Our website 478 rue Alexandre Richetta 69400 VILLEFRANCHE SUR SAONE In three languages : French, English and Spanish Opening hours: From monday to thursday From 8h to 12h30 and 13h30 to 17h20 www.coquard.fr Friday From 8h to 12h30 and 13h30 to 16h Paris Cordonnées GPS : Lyon N 45°59'19.954'' E 004°44'08.084'' Ets COQUARD propose you a complete range of ingredients, equipments and supplies for farm dairy Rennets, cultures, ingredients and additives for cheeses Page 3 to 28 and yoghurts Cooling and milk transfer Page 29 to 41 Separators and butter Kneading churns, Pasteurizer Milk and yoghurt packaging equipments Page 42 to 45 Curdling and moulding equipment Page 46 to 50 Pasteurisation and cheese vats Page 51 to 53 Moulds, Block-moulds and distributors Page 54 to 67 Pressing, Salting, Ripening Page 68 to 77 Ripening, sweating and cooling cupboard Milk, cheeses and yoghurts packaging Page 78 to 92 Hygiene and cleaning Page 93 to 104 Transport and sale equipment Page 105 à 107 Control and laboratory equipment Page 108 à 109 Water treatment for cheese dairy Page 110 à 112 2 E Pot for yoghurt 81 TABLE OF CONTENTS Powder (milk) 28 Emulsifying salt 19 Powder for cauldrons 95 A Eutectic plate 106 Acid curd bag 54 Pressing equipment 68 Acidimeter 108 F Pressing table 68 Agitator 46 Filling and packaging machine 44 Pricking machine 72 Pump (for transfer) 32 Air disinfection 95 Filling dosing unit for milk and yoghurt 43 Alveolated trays 78 Flag (stainless steel) 37 Anti-listeria-Anti-butyrics 12 Foaming gun 96 R Anti-moulds-Anti-yeasts 12 Forage cap 102 Refrigerator box for transport 107 Apron 102-103 Fruits preparation 26-27 Rennet 3-4 Aroma (natural) 24 Retention container 95 Ash 20 G Ripening frame 72 Automatic power supply 38-39 Roll (wiping paper) 103 Gantry for moulding 67 Ring (stainless steel ) 33 B Gloves (disposable) 103 Ripening cellar 73 Balance 61-109 Gloves for washing 103 Ripening support 72 Basket for yoghurt pots 83 Grate (stainless steel) 71 S Grid for cheese 71 Bibliography , 112 Salt 19 Block-mould (plastic) 62-63 Sealing film 87 Blotting disc 79 H Sealing machine 45-86 Boots 101 Hand towel paper 103 Separator (cream ) 38 Bottle for milk 84 Handbasin 97 Shelf for table support 70 Bowl and vat 47 Handscraper 46 Shelf 70-92 Box for cheese 88-89 Hansen range 14-15 Showcase 107 Box for transport 105 Harp for cheese 46-48 Shovel for curd 46 Box (refrigerated) 106 Heater-cooler 37 Small box for cheese 105 Brining equipment 69 Heating ramp 77 Soaking vat 97 Broom-Brush 100 Hose 34 Soap distributor 94 Buckets 47 Humidifier 74 Spatula 40-61 Butter mould 40 Hygrometer 109 Spices 21-22-23 Sprayer 96 C I Stand for buckets 47 Calcium chloride 4 Incubation and cooling unit 75 Stand for curdling vat 47-48 Can for milk 29 Incubation cupboard 75 Stand for table 70 Caramel 25 Incubator cupboard for laboratory 109 Stirring equipment /system 46-50 Casein plate 20 Ink pad 90 Stockpot (stainless-steel) 49 Cauldron (copper/stainless-steel) 49-50 Insects exterminator 104 Strap for cheese 20 Central washing unit 96 Isothermal box / container 106-107 Straw mat 85 Cheddar mould 69 Stretch film 85 Cheese cloth 54 Support for hoses 34 Cheese dish and packing 88 J Sweating & cooling cupboard 75 Cheese harp 46-48 Jacket 102 Sweating & curdling cupboard 75 Cheese mould 56 to 59 Sweating cupboard for laboratory 109 Cheese vat 52-53 L Churn 39-40 Labelling machine 91 T Cleaning product 93 to 96 Label for price 91 Tank for milk (horizontal -vertical) 30-31 Cleaning vat 97 Laboratory (equipment) 108-109 Tasters for cheeses 109 Cling film drive 85 Ladle 46 Tee-shirt 102 Clog 101 Lid for yoghurts 81-82 Tensioner (stainless steel) 46 Coagulant 3-4 Test tube 109 Coagulation vats 47-48 M Thermometer (recording) 108-109 Coating 28 Manual sealing machine 45 Trailer 107 Colouring for cheese 18 Mask (paper) 103 Transfer pump 32 Cold group 76-77 Measure for milk 42 Transport cistern 36 Collecting basin 95 Milk bags 45 Tray (stainless steel) 63 Connection 35-97 Milk filter 29-31 Trestle (stainless steel) 70 Consolidator for yoghurts 83 Milk powder 28 Trier for cheese 109 Container for transport 36 Milk strainer 29 Trolley (stainless steel) 71 Cooling cupboard 75 Mixer 61 Trolley (sliding) 71 Cream dessert preparations 25 Mobcap 103 Tube for turning out (stainless) 63 CSL range 13 Moulding equipment 46 Tubular flexible brush 100 Cultures (for ripening) 16 to 19 Moulding machine for butter 40 Cultures (lactic cultures) 5 to 12 Moulding system 60 to 67 Curd knife (stainless) 46-48 Moulding plate 61 to 63 Curdling - vat 47-48 U Multimoulds 61 to 67 Curd scoop 46 UV treatment 110 to 112 Cutting and stirring equipment 46-50 O V D Overshoes 103 Valve 33 Densimeter 109 P Vat for cheese making 52-53 Deshumidifier 74 Packaging and filling machine 44 Dish for cheese 88 Packing bag 90 W Disinfectant 94 Packaging paper 86-87 Washing ball 32 Disinfectant wipes 94 Packaging table 70 Washing gun 97 Dispenser of wiping reel 86 Packaging for cheeses 79-88 Washing machine 98-99 Display box 105 Paint 95 Washing vat 97 Disposable coat 102 Pants 102 Water treatment 110 to 112 Distributor (stainless) 60 Pasteurization vat 51-53 Weight for pressing 68 Dornic soda 108 Pasteurizer (20l) 41 Wheel 49 Dosing unit 42-43 PH-meter 108 Whip 46 Draining bag 54 Piston funnel 42 White coat 102 Draining box 61-105 Plastic block moulds 64-65 Wipes 94 Draining mat 55 Plate heat exchanger 37 Wiping paper 103 Draining table 70 Platform (rolling) 71 Wire for cheese harp 46 Dryer 73 Platform for vat 67 Wood box for cheeses 88-89 Drying and sweating ramp 77 Plunging cane pump 32 Working clothes 102-103 Pot for cream / fresh cheese 79-80 Y Yeast 16-18 Etablissements COQUARD - 69400 Villefranche sur Saône RENNETS AND COAGULANTS 3 LIQUID RENNET 001AAA BEAUGEL 500 Coagulant extracted from calf's stomach Strength 1/10 000 Liquid rennet 500 mg of active chymosine IMCU ≥ 140 001AGA BEAUGEL 50 Coagulant extracted from calf's stomach Strength 1/1000 Liquid rennet (simple) 50 mg of active chymosine 14 IMCU 001BJC MARET 50MG RENNET Coagulant extracted from calf's stomach Strength 1/1000 Liquid rennet (simple) 14 IMCU 001EAC BEAUGEL 5 Coagulant extracted from kid goat's stomach Strength 1/3000 Recommended for Goat's milk 150 mg of active chymosine 001DAC BEAUGEL 6 Coagulant extracted from lamb's stomach Strength 1/4000 Recommended for ewe's milk 200 mg of active chymosine 001VBC BEAUGEL CHARDON 100 % vegetable coagulant (thistle) X 1 L 6.7 Equivalent to For cow-goat-ewe milk 50 mg of chymosine To expand your range, this coagulant allows : - A finer cheese paste - Different and stronger flavours MORE TASTY MORE FLAVOURS Etablissements COQUARD - 69400 Villefranche sur Saône 4 POWDER RENNETS / EXPORT 001FDH/FDK BEAUGEL P1100V Coagulant extracted from calf's stomach Strength 1/100 000 4000 mg of active chymosine 1060 -1140 IMCU 001FDH Box of 500 g 001FDK Box of 60 g 001FDJ BEAUGEL G2200MM Coagulant. Box of 60 g to obtain 1 litre of coagulant, for about 4000 litres of milk for production of pressed cheese. Box of 60g MIXTURES OF RENNET AND CULTURES FOR SMALL PRODUCTION A range for private people and households, for your customers, your friends. BEAUGEL 8/9/10/11 Tube for 5 L of milk Distributed by « Le fromage à la maison » A complete range of ingredients and equipment for homemade cheese. Site: www.fromage-maison.fr Range for small farm producers. BEAUGEL 8/9/10/11 Complete mixing. Tube for 25 L of milk Sold in packaging of 10 tubes 001GDC BEAUGEL 8 tomette and small Gouda. Rennet + starter cultures + ripening cultures. 001HAC BEAUGEL 9 camembert Rennet + starter cultures + ripening cultures. 001HAE BEAUGEL 10 fresh cheese Rennet + starter cultures for pasteurized milk. 001HBB BEAUGEL 11 ripened lactic cheese Rennet + starter cultures + ripening cultures. CALCIUM CHLORIDE 003AAC DURCI-GEL Liquid preparation from CALCIUM CHLORIDE Improves cohesion of curdled milk Average dosis 2 to 4 ml / 10 L of milk 003ADC CALCIUM CHLORIDE POWDER (Export only ) Bag of 25 kg Etablissements COQUARD - 69400 Villefranche sur Saône LACTIC FREEZE-DRIED CULTURES 5 FOR DIRECT INOCULATION IN MILK Dose DL1 Dose DL 3.5 COQUARD designation, 2 packagings (for 100 to 200 L of milk) are available : DL1 and DL3.5 (for 300 to 600 L of milk) -Dose DL 1 : Direct Freeze-dried dose for 100 to 200 litres of milk (unless exception) -Dose DL 3,5 : Direct Freeze-dried dose for 300 to 600 litres of milk (unless exception) Preservation : 3 months at 4°C 2 years at -18°C PRICING CONDITIONS LACTIC CULTURES Discount from 60 tubes All references of cultures taken together 6% either DL1 or DL3.5 Discount from 120 tubes All references of cultures taken together 10% either DL1 or DL3.5 All our DL1 packagings are sold by 10 tubes POLYVALENT AND RUSTIC LACTIC CULTURES FOR TRADITIONAL PRODUCTIONS Strains References : References : OMEGA 1 DL1 002NAC DL3.5 002NAD OMEGA 2 DL1 002NBC DL3.5 002NBD OMEGA 3 DL1 002NCC DL3.5 002NCD OMEGA 4 DL1 002NDC DL3.5 002NDD OMEGA 5 DL1 002NFC DL3.5 002NFD OMEGA 6 DL1 002NEC DL3.5 002NED OMEGA 7 DL1 002NGC DL3.5 002NGD OMEGA 8 DL1 002NHC DL3.5 002NHD OMEGA 9 DL1 002NIC DL3.5 002NID OMEGA 10 DL1 002NJC DL3.5 002NJD Composition : Mixture of a great number of strains that are very phagic resistant and produce few gas.
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