Product Offerings Customer Service and Technical Support That Each Customer Rightfully Deserves

Total Page：16

File Type：pdf, Size：1020Kb

Product Offerings Customer Service and Technical Support That Each Customer Rightfully Deserves

For 70 years and counting, Blommer Chocolate has prided itself on listening to the needs of our customers and responding with the finest in chocolate and chocolate ingredients, as well as a superior level of Product Offerings customer service and technical support that each customer rightfully deserves. CHICAGO, IL UNION CITY, CA EAST GREENVILLE, PA CAMPBELLFORD, ONTARIO, CANADA SHANGHAI, CHINA 800.825.8181 [email protected] www.blommer.com CHOCOLATE PRODUCTS COMPOUND & SPECIALTY CHOCOLATE INGREDIENTS PRODUCTS Chocolate Chocolate Liquor Milk Chocolate Coatings (Liquid/10 lb. Bars/Wafers) Compound Coatings Chocolate Liquor (Liquid/10 lb. Bars/Wafers) Milk Chocolate Drops & Chunks (Various Sizes) Milk Compound Coatings (Liquid/10 lb. Bars/Wafers) Organic Chocolate Liquor (Liquid/10 lb. Bars) Dark Chocolate Coatings (Liquid/10 lb. Bars/Wafers) Milk Compound Drops & Chunks Dark Chocolate Drops & Chunks (Various Sizes) Cocoa Powder Dark Compound Coatings (Liquid/10 lb. Bars/Wafers) Natural Cocoa Powders (50 lb. Bags/Totes) White Chocolate Coatings (Liquid/10 lb. Bars/Wafers) Dark Compound Drops & Chunks White Chocolate Drops & Chunks (Various Sizes) Light Alkalized Cocoa Powders (50 lb. Bags/Totes) White Compound Coatings (Liquid/10 lb. Bars/Wafers) Medium Alkalized Cocoa Powders (50 lb. Bags/Totes) Signature Line Premium Chocolate White Compound Drops & Chunks Red/Brown Alkalized Cocoa Powders (50 lb. Bags/Totes) Milk Chocolate Coatings (Liquid/10 lb. Bars/Wafers) Black Alkalized Cocoa Powders (50 lb. Bags/Totes) Colored and/or Flavored Drops Organic Cocoa Powders (50 lb. Bags/Totes) Milk Chocolate Drops & Chunks (Various Sizes) Colored and/or Flavored Wafers Dark Chocolate Coatings (Liquid/10 lb. Bars/Wafers) Cocoa Butter Dark Chocolate Drops & Chunks (Various Sizes) Ice Cream Coatings Natural Cocoa Butter (Liquid/Pails) Single Origin Dark Chocolates (Wafers) Milk Ice Cream Coatings (Liquid/Pails/Drums) Deodorized Cocoa Butter (Liquid/Pails) Organic Milk Chocolates (Wafers) Dark Ice Cream Coatings (Liquid/Pails/Drums) Organic Dark Chocolates (Wafers) White Ice Cream Coatings (Liquid/Pails/Drums) Packaging: Organic Dark Ice Cream Coating (Liquid/Pails/Drums) Drops / Chunks Pallet 2400 lbs. 50 lb. cartons 48 cases/pallet Sugar Free & NSA Products Pallet 1800 lbs. 25 lb. cartons 72 cases/pallet Specialty Products Milk Coating (Liquid/10 lb. Bars/Wafers) Cocoa Powder Panned Chocolate Pokies Pallet 2250 lbs. 50 lb. bags 45 bags/pallet Milk Drops Panned Compound Ernies Discs Dark Coating (Liquid/10 lb. Bars/Wafers) Pallet 1920 lbs. 40 lb. cases 48 cases/pallet Molded Dark Drops Carob Coatings (Liquid/10 lb. Bars/Wafers) Pallet 2500 lbs. 50 lb. cases 50 cases/pallet Carob Drops Jumbos 2000 lbs. Ice Cream Coating Pallet 1620 lbs. 45 lb. pails 36 pails/pallet For more information, contact your nearest Blommer Butter Pallet 1260 lbs. 35 lb. pails 36 pails/pallet Note: Some items are available in Passover and pareve. representative or email us at [email protected]. To place an order call 1-800-825-8181. (Minimum order: three full pallets, one SKU per pallet).

Copy Link

Recommended publications

Ediblesb Winter2011 12.Pdf
H S HOKE GHO HOKE S Nothing Like Chocolate A A FILM BY Kum-Kum Bhavnani by Jennifer LeMay here does chocolate come from? The simple answer enslaved in West Africa, she decided her next film would focus is that it comes from the fruit of an improbable on the chocolate industry and bring attention to their plight.* W plant (the cacao tree, Theobroma cacao) that bears Her approach would be to highlight examples of ethical and no resemblance to the finished product. The real answer is sustainable chocolate making and show how these practices are more complicated. so different from—and superior to—those of the mainstream chocolate industry. “I wanted to make a film that is not only about suffering, but about people who are doing things right,” explained Bhavnani, who is also a professor of sociology at UC Santa Barbara. In this way, her film Nothing Like Chocolate follows in the same vein as her award-winning earlier film The Shape of Water, which depicts intimate stories of women working for social justice around the world, and how some of them are making tremendous strides. In her search for exemplary chocolate-making operations, she hit filmmaker pay dirt when she came across the Grenada Chocolate Factory and its eccentric founder, who would become the focus of the film. Nestled in lush cocoa groves in STEVEN BROWN STEVEN Grenada’s pristine rainforest, the factory produces high-quality Filmmaker Kum-Kum Bhavnani. organic dark chocolate from its own world-famous cocoa beans. When filmmaker Kum-Kum Bhavnani learned that children Anarchist chocolate maker Mott Green, who founded the harvest much of the world’s cocoa (as the fruit of the cacao company in 1999, is magnetic on camera as he passionately is confusingly known), and that some are trafficked to and describes the bean-to-bar process that yields some of the world’s * A 2009 Tulane University study estimated that in the previous year, 819,921 children in the Ivory Coast and 997,357 children in Ghana worked on cocoa-related activities, and that only 5%–10% received pay for their labor.
[Show full text]
Chocolatiers and Chocolate Experiences in Flanders & Brussels
Inspiration guide for trade Chocolatiers and Chocolate Experiences IN FLANDERS & BRUSSELS 1 We are not a country of chocolate. We are a country of chocolatiers. And chocolate experiences. INTRODUCTION Belgian chocolatiers are famous and appreciated the world over for their excellent craftmanship and sense of innovation. What makes Belgian chocolatiers so special? Where can visitors buy a box of genuine pralines to delight their friends and family when they go back home? Where can chocolate lovers go for a chocolate experience like a workshop, a tasting or pairing? Every day, people ask VISITFLANDERS in Belgium and abroad these questions and many more. To answer the most frequently asked questions, we have produced this brochure. It covers all the main aspects of chocolate and chocolate experiences in Flanders and Brussels. 2 Discover Flanders ................................................. 4 Chocolatiers and shops .........................................7 Chocolate museums ........................................... 33 Chocolate experiences: > Chocolate demonstrations (with tastings) .. 39 > Chocolate workshops ................................... 43 > Chocolate tastings ........................................ 49 > Chocolate pairings ........................................ 53 Chocolate events ................................................ 56 Tearooms, cafés and bars .................................. 59 Guided chocolate walks ..................................... 65 Incoming operators and DMC‘s at your disposal .................................74
[Show full text]
The Story of Chocolate Classroom and School
Dear Educator, hocolate has been a delicious part of people’s diets for and cultures that produce this delicious product. Students more than 4,000 years. It’s been used to appease the will also learn the many different ways that cocoa and C chocolate can be included in a healthy lifestyle. In addition, gods, defend against illness, show love, celebrate holidays, ward off scorpions, and sustain warriors. Today, there is a colorful wall poster that contains valuable chocolate isn’t just for dessert or a snack—it information about the wide varieties and uses of chocolate. can be used in a wide range of dishes, including salads and main courses! We hope you will share this worthwhile program with other teachers in your school. Although the materials are copyrighted, you may make as many copies as you need for use in your is provided The Story of Chocolate classroom and school. by the National Confectioners Association’s Chocolate Council in Please return the enclosed reply card to let us know partnership with the award-winning your opinion of this program or comment online at www. curriculum specialists at Young Minds Inspired (YMI). ymiclassroom.com/chocolate.html. We depend on your Though this program is designed specifically for students feedback to continue providing free educational programs that in consumer sciences and culinary arts classes, the study of make a real difference in the classroom. chocolate involves math, history, social studies and cultural awareness, and you will find many elements of these topics Sincerely, in the program as well. The program’s activities will instill an appreciation for the history and development of cocoa and chocolate, Dr.
[Show full text]
Jean-Marie Auboine Chocolatier Chocolate Map
JEAN-MARIE AUBOINE CHOCOLATIER CHOCOLATE MAP www.jmauboinechocolates.com (702) 222-0535 PREMIUM, HAND-CRAFTED, AWARD-WINNING CHOCOLATE. Welcome to JMA Chocolates! Inside this box, you’ll find confections carefully handcrafted from pure origin beans, using the latest technology. Each product is made with internationally-sourced ingredients, and lacks any preservatives or artificial coloring. We invite you to indulge in flavors from around the world, created with special care from award-winning Master Chocolatier, Jean-Marie Auboine. Bon appetit! Jean-Marie Auboine Founder ALL NATURAL. NO PRESERVATIVES. OUR STORY NON-GMO. Master Chocolatier and Pastry Chef Jean-Marie Auboine won many awards and worked in several five-star restaurants before starting JMA Chocolates. Onev of his most notable roles includes: Executive Pastry Chef of the Bellagio AAA Five Diamond resort in 2009, where he oversaw the pastry, dessert, and chocolate creations for not only 19 gourmet and casual dining outlets, but also the hotel’s room service and catering departments. Chef Auboine’s fluency in English, Spanish, French, and Italian allowed him to effectively communicate with over 75 employees, who expertly produced over 15,000 pastries per day. Founded in 2011, and opened in 2012, Jean-Marie Auboine Chocolatier prides itself on three distinct factors: products made with only all-natural ingredients, sourced from around the globe; providing customers with the highest-quality products and customer service; and creating wildly unique flavors that look just as great as they taste. Beginning in December 2014, JMA Chocolates became one of the few chocolatiers in the world to produce their own chocolate directly from cacao beans in their Las Vegas facility, developing a unique Fair Trade program with cocoa producers internationally.
[Show full text]
In Italy, Chocolate Is a Form Of
IN ITALY, ICAM, 70 YEARS DEVOTED CHOCOLATE TO THE ART YOU LOVE. IS A FORM Ideas, creations and inventions that come from a long way away. OF ART Ideas that rise up from deep within your imagination. From Africa and the Americas, the lands where the Agostoni family selects the finest cocoa known to Man. From the plantation to your hands: a long journey that culminates time after time in a joy to behold and a delight for the palate. .F I 4 T 0 01 .1 .IT/1130 Visualizza il certificato su: View the certificate at: www.IT01.IT/1130.104.F Professional guide to products ICAM S.p.A. Uses Via Pescatori, 53 - 23900 Lecco - Italy • Tel. +39 0341 2901 Via Caio Plinio, 5/7 - 22030 Orsenigo (CO) - Italy • Tel. +39 031 634 6101 [email protected] - www.icamprofessionale.it www.icamprofessionale.it Uses CHOCOLATE PRODUCTS a b Moulding Hollow forms c d Enrobing Ganache / fillings e f One-shot Coating pan g Hot chocolate PASTRIES h i Creams and mousse Baking Bases j k Icing / glazing Decorations l Baking stable ICE - CREAM m n Ingredients Coatings o Stracciatella CHOCOLATE COUVERTURES, POWDER, MASS, DRIED FRUIT PRODUCTS CHOCOLATE COUVERTURES COCOA: POWDER, MASS, BUTTER CREAMS AND COATINGS INCLUSIONS DECORATIONS SHELLS, TRUFFLES AND MIGNON TOOLS 1 Why Icam? First class Italian chocolate ICAM has always embraced the values of Made in Italy: creativity, attention to detail and quality, to produce a first class Italian chocolate with a distinctive, intense, natural, exclusive taste that is never too strong and just right for every application, capable of inspiring chocolatiers, pastry chefs and ice-cream makers all over the world.
[Show full text]
By Matt Robinson Once Upon a Time, There Were Few Options for The
INSIGHTS IN HOSPITAL IT Y™ By Matt Robinson Once upon a time, there were few options for the romantically-inclined to express their feelings. A few colors of flowers and cardboard hearts of various sizes (filled with items of varying quality) were often all that could be found. These days, however, the options are almost overwhelming! That is why we at Santé have organized them so that you can make the most effective choice for wooing and winning the person(s) of your choice. While wining and dining can be a great way to woo, especially as we are all locked in and locked down these days and many of our relationships (including potentially romantic ones) are limited to digital interfaces, it might be a good year to try something more low-key. One great option is the “Crazy for You” pizza and wings combo from Chocolate Pizza Company (www.ChocolatePizza.com). This sweet set combines a gourmet chocolate pizza that is made with homemade English toffee and topped it with red, pink, and white chocolate candies and sugar sprinkles with a 16 oz. red tin of their famed peanut butter wings, which drench rippled potato chips in peanut butter and either milk or dark chocolate. If you are looking to get out and about without leaving home, the Boston Public Library’s Norman B. Leventhal Map Center is offering an online tour of some of the spots that have made Massachusetts a candy capitol for generations (www.leventhalmap.org/articles/candy-tour/). From Paul Revere’s house to the famed wafer-colored silo on the New England Confectionary Company (NECCO) building to the toll house in Whitman, MA where the eponymous cookie was invented, the BPL takes visitors on a tasty tour through history that will take many back to their own childhoods and also inspire them to use Valentine’s Day as an excuse to revisit some old favorites.
[Show full text]
Surprise-Flavors-120620.Pdf
BANANA CREAM PIE CHOCOHOLIC CHUNK COCONUT CREAM PIE banana ice cream with marshmallow ripple deep dark chocolate ice cream coconut ice cream with marshmallow ripple, and sugar cookie gems with dark chocolate chips coconut flakes and sugar cookie gems BIRTHDAY CAKE CHOCOLATE COFFEE CHOCOLATE CHIP cake batter ice cream chocolate coffee flavored ice cream with a blue butter cream ripple and sprinkles flavored ice cream with chocolate chips BLUE MONSTER CHOCOLATE CHIP COOKIE DOUGH COTTON CANDY blue vanilla ice cream with Oreo ® cookies vanilla ice cream with cookie dough pieces cotton candy flavored ice cream and Nestle ® chocolate chip cookies and chocolate chips with mini chocolate rainbow chips BLUEBERRY COBBLER CHOCOLATE MALT WITH CARAMEL DEEP DISH APPLE PIE vanilla ice cream malted chocolate ice cream apple flavored ice cream with apple sauce ripple with blueberry ripple and sugar cookie gems with caramel ripple and cinnamon crunch pieces BUCKEYE CHOCOLATE PEANUT BUTTER BROWNIE EGGNOG peanut butter ice cream chocolate ice cream with Reese’s Peanut Butter® ripple eggnog with fudge ripple and buckeye candy pieces and brownie chunks flavored ice cream BUTTER PECAN CHOCOLATE PECAN GRAHAM CENTRAL STATION butter pecan flavored ice cream chocolate ice cream graham flavored ice cream with a graham cracker ripple with whole roasted, buttered and salted pecans with whole, roasted, buttered and salted pecans and chocolate covered crunchies CARAMEL APPLE CINNAMON ROLL HEAVENLY HASH sour apple flavored ice cream cake batter flavored ice cream chocolate
[Show full text]
CHOCOLATE Contents
CHOCOLATE Contents CHOCOLATE Contents MAYANA ÅKESSON’S MIRZAM AMANO NAIVE AMEDEI OMNOM ARTISAN DU CHOCOLAT ORIGINAL BEANS BEYOND GOOD BY MADÉCASSE POTOMAC BLANXART PRALUS CACAO SAMPAKA PUMP STREET CHOCOLATE CACAOSUYO QANTU CARO RAAKA CHAPON RABITOS THE CHOCOLATE CONSPIRACY RANGER CUNA DE PIEDRA RITUAL DICK TAYLOR ROCOCO FOSSA RÓZSAVÖLGYI CSOKOLÁDÉ FRENCH BROAD SCALDAFERRO FRIIS-HOLM SOLSTICE FRUITION TAZA GOODIO TO’A K GOODNOW FARMS VALRHONA GUIDO GOBINO ZOKOKO LETTERPRESS CHOCOLATE BEYOND THE BAR LUISA ABRAM CHOCOLATE INSPIRED BITTERS MANOA BOOKS MARKHAM & FITZ MAROU Chocolate At A Priori, you will find an expansive collection of CRAFT CHOCOLATE from around the globe, where the single unifying theme is cacao beans of RESPECTABLE PROVENANCE. Dozens of illustrious brands, arriving in one shipment, on a SINGLE INVOICE, SAME PRICING AS BUYING DIRECT, and SHIPS FOR FREE. With A Priori, it is now easier than ever to become a part of CACAO CULTURE. Åkesson’s Guerville, France Bertil Åkesson is absolute chocolate royalty. His family’s estate in Madagascar is responsible for the defining terroir of that region because an overwhelming majority of top chocolate makers use Åkesson’s beans for their Madagascar origin. In addition to farming cacao, currently in multiple regions, Åkesson’s has its own line of chocolate, using the best of its harvest from all their origins. Do not miss the bars with inclusions, such as wild heirloom black pepper, grown on the very shade trees covering the cacao. Madagascar 100% Criollo Madagascar 75% Criollo Brazil 75%
[Show full text]
Chocolate Fudge
Chocolate Fudge www.RoamingRosie.com Ingredients: 1/2 cup whole milk 1/2 cup heavy whipping cream 1 ½ cups sugar 1/2 cup unsweetened cocoa powder 6 tablespoons butter, softened 1 teaspoon vanilla extract Prepare an 8x8-inch baking dish with foil and a light coating of butter or cooking spray. Whisk together the milk, cream, sugar, cocoa, and butter in a saucepan. Bring the mixture to a boil. Reduce the heat and simmer it without stirring. This is important: do NOT stir the mixture! After 15 minutes, test the temperature with a thermometer. Once it reaches 235°F or soft ball stage, remove from heat. Do NOT stop simmering until it reaches this temperature, or it will not set. It will be noticeably thicker at this point, but still slightly runny. Let it sit for a minute and then stir in the vanilla extract. Fill a large bowl with ice and place the saucepan into the bowl on top of the ice. Stir the fudge for a few minutes until it is very thick. Then (making sure not to let any of the melted ice get into your fudge) pour it into the prepared baking dish, spreading it smooth. Place baking dish on a wire rack and allow to completely set. This may take a half hour or a little longer, depending on the temperature and humidity of your home. Then carefully remove the fudge from the dish by pulling out the foil. Carefully invert it on a flat plate or platter and allow the bottom to dry. Again, this may only take a few minutes.
[Show full text]
Saveur Paris-Ile De France » French Tradition and “Savoir Faire”
GUYAUX Traditional French chocolatier since 1931 « Saveur Paris-Ile de France » French tradition and “savoir faire”: • Chocolaterie Guyaux was founded in 1931 by Florent Guyaux who learnt his chocolate making craft from his uncle. • Today, Chocolaterie Guyaux is still a family run company, headed by the second and third generations. Guyaux is one of the last remaining independent chocolate makers in the Paris area (I’Ile de France). • Chocolaterie Guyaux produces a range of high quality products : Truffles, specialty products and a wide assortment of chocolates in bulk, pre packed and also a range of organic chocolates. • Modern and well equipped, Chocolaterie Guyaux keeps its human size and taste for work well done. • Chocolaterie Guyaux sell in France and export worldwide. Your chocolate partner Guyaux offers you : • A wide assortment of bulk chocolate bonbons • Your distributor’s own brand (DOB) / Private label : recipe and packaging • Our range of Guyaux branded and pre-packed products Our expertise : 1.D.O.B / private label packs: flow packs, “ballotins”, sachets, boxes, gift boxes etc 2.New product development : tailor made recipes 3.Versatile and flexible production : chocolate coated, moulded chocolates, truffles, mini-bars, packaging etc. 4.A wide existing assortment & product range 1.D.O.B / private label products : We will pack our chocolates to your particular specifications and under your own brand. 2.Developping your own specific products : Your own recipes, in organic or traditional chocolate. 3.Flexible and versatile production : • A chocolate coating line (1 ton/day) • A moulded product line (1 ton/day) • Decorations by hand • Two truffle producing lines (4 ton/day) • An individual flow pack line • A “sachet” packing line • A packaging line 4.
[Show full text]
White Chocolate Chip Cookies USDA Recipe for Schools
United States Department of Agriculture White Chocolate Chip Cookies USDA Recipe for Schools Wouldn’t you love a White Chocolate Chip Cookie? White chocolate chips, applesauce, and vanilla are whipped into 100% whole-wheat fl our to create a sweet treat. NSLP CREDITING INFORMATION 1 cookie provides 0.5 oz equivalent grains. 50 SERVINGS 100 SERVINGS INGREDIENTS DIRECTIONS Weight Measure Weight Measure Brown sugar 8 oz 1 cup 1 lb 2 cup 1 Pour sugar and margarine into a commercial mixer (batch as needed). Using a paddle attachment, mix on medium speed until creamy. DO NOT OVERMIX. For 50 servings, mix for 2 minutes. For 100 servings, mix for 4 minutes. Sugar 4 oz ¹⁄2 cup 8 oz 1 cup Margarine, trans-fat free 6 oz ³⁄4 cup 12 oz 1¹⁄2 cups Frozen whole eggs, 6 oz ²⁄3 cup 12 oz 1¹⁄3 cups 2 Slowly add eggs and applesauce. Using a paddle thawed attachment, mix on medium speed. DO NOT OVERMIX. For 50 servings, mix for 2 minutes. For 100 servings, mix for 4 minutes. Food and Nutrition Service Page 1 of 3 United States Department of Agriculture White Chocolate Chip Cookies 50 SERVINGS 100 SERVINGS INGREDIENTS DIRECTIONS Weight Measure Weight Measure Canned applesauce 4 oz ¹⁄2 cup 8 oz 1 cup Whole-wheat fl our 1 lb 4 oz 1 qt ¹⁄2 cup 2 lb 8 oz 2 qt 1 cup 3 Add flour, baking soda, and salt. Using a paddle attachment, mix on medium speed. DO NOT OVERMIX. For 50 servings, mix for 6 minutes. For 100 servings, mix for 12 minutes.
[Show full text]
Safe Snack Guide
Commonly Available Foods Free of Peanuts and Tree Nuts Many Free of the Top 8 Allergens Content Updated: January 23, 2020 Valentine’s Day This copy was downloaded: January 28, 2020 Edition Do not use this copy after: February 11, 2020 After this date, download an updated copy from: snacksafely.com/download Please read and understand this entire page and the next before using this guide. Your use of this guide indicates that you have read and understand the disclaimer below and accept and agree to its limitations. DISCLAIMER: ALL INFORMATION REGARDING INGREDIENTS AND MANUFACTURING PROCESSES WERE COMPILED FROM CLAIMS MADE BY THE PRODUCTS’ RESPECTIVE MANUFACTURERS ON THEIR LABELS OR VIA OTHER MEANS AND MAY ALREADY BE OUT OF DATE. ALTHOUGH EVERY EFFORT HAS BEEN MADE TO BE AS ACCURATE AS POSSIBLE, WE DO NOT ACCEPT ANY LIABILITY FOR ERRORS OR OMISSIONS MADE BY US OR THE PRODUCTS’ RESPECTIVE MANUFACTURERS. THIS LIST IS FOR INFORMATIONAL PURPOSES ONLY AND IS INTENDED TO SERVE AS A GUIDE, NOT AS AN AUTHORITATIVE SOURCE, AND IS NOT INTENDED TO REPLACE THE ADVICE OF ANY MEDICAL PROFESSIONAL. PRIOR TO PURCHASING ANY LISTED FOOD ITEM, IT IS YOUR RESPONSIBILITY TO CHECK THE PRODUCT LABEL TO ENSURE THAT UNDESIRED ALLERGENS ARE NOT LISTED AS INGREDIENTS AND TO VERIFY WITH THE MANUFACTURER THAT TRACE AMOUNTS OF UNDESIRED ALLERGENS WERE NOT INTRODUCED DURING THE MANUFACTURING PROCESS. CURRENT FDA LABELING GUIDELINES DO NOT MANDATE MANUFACTURERS DISCLOSE POTENTIAL ALLERGENS THAT MAY BE INTRODUCED AS PART OF THE MANUFACTURING PROCESS. The symbols preceding each product listing indicate the specific allergens that are excluded for that product and are important for determining whether the product is suitable for specific dietary restric- tions.
[Show full text]