www.unitedvision.com.vn www.callebaut.com * Calculated according to EU directive 2000/36/EC 1 Add taste, texture and refinement to your confectionery products Finest Belgian Chocolates - the chocolates with their classic taste Dark chocolate Liquidity Description Composition* Cocoa ( .) Cocoa butter Packaging Order code Powerful 80-20NV Intense cocoa taste. 80.1% Callets™ - 2.5 80-20-44NV Strong 70-30NV Dark, extra bitter. High cocoa content 70.4% 38.8% block - 5 kg Callets™ - 2.5 70-30-38NV Dark, extra bitter. High 69.9% block - 5 kg 70-30-42NV Intense L-60-40NV Dark and bitter. High cocoa 60.3% block - 5 kg L60-40NV Intense 60-40NV Dark and bitter. High cocoa 60.1% block - 5 kg 60-40-38NV Dark and bitter. High cocoa 60.0% block - 5 kg 60-40-41NV Refined 835NV Subtle bitter cocoa taste 54.5% block - 5 kg 835NV Excellent 815NV Pronounced bitter cocoa 56.8% block - 5 kg 815NV Excellent 2815NV Pronounced bitter cocoa taste 57.8% 38.0% block - 5 kg Callets™ - 2.5 2815NV Select L811NV Well-balanced bitter cocoa taste 47.8% 27.6% block - 5 kg Callets™ - 2.5 L811NV Select D811NV Well-balanced bitter cocoa taste 51.8% 33.3% block - 5 kg D811NV Select C811NV Well-balanced bitter cocoa taste 52.3% 34.0% block - 5 kg Callets™ - 2.5 C811NV Select 811NV Well-balanced bitter cocoa taste 53.8% 36.2% block - 5 kg Callets™ - 2.5 811NV Select 7811NV Well-balanced bitter cocoa 56.9% block - 5 kg 7811NV Mild F805NV Well-rounded bitter cocoa 47.5% Callets™ - 10 F805NV Mild 805NV Well-rounded bitter cocoa taste 50.7% 36.2% block - 5 kg Callets™ - 2.5 805NV Mild 4805NV Well-rounded bitter cocoa 52.5% block - 5 kg 4805NV Smooth 2804NV Dark and sweet 54.1% block - 5 kg 2804NV very viscous very fluid Enrobing pralines Hollow figures Moulding pralines Fillings & ganaches Decorating
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Add taste, texture and refinement to your confectionery ... · Add taste, texture and refinement to your confectionery products Finest Belgian Chocolates - the chocolates with their
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www.unitedvision.com.vnwww.callebaut.com * Calculated according to EU directive 2000/36/EC
1
Add taste, texture and refinement to your confectionery products
Finest Belgian Chocolates - the chocolates with their classic taste
Hazelnut crèmes and giandujasDescription Composition Packaging Order code
Dark hazelnut crème Nut filling 42.5% hazelnuts cuvet – 5 kg NCD •Mixtureofchocolateandhazelnutpaste•Theidealcombinationoffinenessandconvenience•Cutandenrobeorbeatintoanaeratedfilling•CrèmesareslightlysofterintexturePale hazelnut crème Nut filling 40.5% hazelnuts cuvet – 5 kg NCB
Dark gianduja Nut filling 30.0% hazelnuts cuvet – 5 kg GIA-D2
Pale gianduja Nut filling 25.0% hazelnuts cuvet – 5 kg GIA
Shelf life: 18 months
Hazelnutcrèmes:Mixof40%chocolateand60%nutsGianduja: Mix of 30% chocolate and 70% nuts
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Fillings - exciting tastes and textures, ready to use
Ready to use ganachesDescription Composition Packaging Order code
Creme a la Carte Basic White chocolate ganache with neutral taste
60.0% chocolate4.5% alcohol
bucket – 5 kg BASE-KREM •Soft,richtexture•Readytousefillingformouldedconfectionery•Notemperingneeded,justheatslightly(<35°C)•UniquetechnicalstabilityCreme a la Carte
Marc de ChampagneWhite chocolate ganache with Marc de Champagne
60.0% chocolate4.5% alcohol
bucket – 5 kg CHAMP-KREM
Shelf life: 12 months
Ready to use fillingsDescription Composition Packaging Order code
Caramel Fill Real caramel 100% caramel bucket – 5 kg FWF-Z2CARA •CaramelFill:Realcaramelthatisreadytouse•Tintorettofillings: - Ready to use praline fillings - Ideal both for piping into
moulded pralines and for enrobing - Add crunchy textures (nibs,
bresilienne, pailleté feuilletine, ...) for a surprising effect
Tintoretto Basic White White praline filling with neutral taste
cuvet – 5 kg FNW-L0040
Tintoretto Basic Milk Brown praline filling with neutral taste
cuvet – 5 kg FNM-L0540
Tintoretto Coffee Brown praline filling with coffee taste
cuvet – 5 kg FNF-L0040MO
Tintoretto Coconut White praline filling with coconut taste
cuvet – 5 kg FNF-L0040CO
Tintoretto Orange Brown praline filling with orange taste
cuvet – 5 kg FNF-L0540OR
Shelf life: 12 months
Fillings with no added sugarDescription Composition Packaging Order code
Milk filling with no added sugar
Milk chocolate filling with sweetener
35.5% maltitol529 kcal/100 g (vs. 585 kcal/100 g ref. V05-H040)
cuvet – 5 kg FSM-L0540MAL •Idealforfilledchocolates,tabletsorbarswiththeclaim “no added sugar”
•Thesugarhasbeenreplacedwiththesweetenermaltitol
•Theirtasteisnearlyidenticaltothetraditionalproducts•ThesameguaranteedworkabilityWhite filling with no
added sugarWhite chocolate filling with sweetener
35.5% maltitol540 kcal/100 g (vs. 595 kcal/100 g ref. V00-H040-W)
cuvet – 5 kg FSW-L0040MAL
Hazelnut praliné with no added sugar
Hazelnut praline with sweetener 39.5% maltitol497 kcal/100 g (vs. 532 kcal/100 g ref. PRA-CLAS)
bucket – 30 kg MALPRA
Shelf life: 12 months
The finishing touch - with exciting decorations and crunchy textures
Crunchy texturesDescription Composition Packaging Shelf life Order code
Nibs Crushed cocoa bean kernels 100% cocoa beans
bag – 800 g 24 months NIBS-S502 •Atastethat’shighlycompatiblewithchocolate•Addmoredepthandrefinement to your creations
White White chocolate shells 30.0% cocoa (Min.)22.3% milk
504 pcs/box 1.56 kg
12 months CHW-TS-25
* Calculated according to EU directive 2000/36/EC
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Exclusively distributed by UNITED VISION •www.unitedvision.com.vnAddress:767LacLongQuanStr.,Ward10.DistTanBinh,HCM,VietNam•Tel:0839756374•Fax:0839756665.
Perfecting your chocolate skills online
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Semi-finished ingredients - for extra taste and colour
Cocoa massDescription Composition Packaging Shelf life Order code
Check out Callebaut TV, the online film channel for prosCallebaut TV shows chefs in a series of instruction films how to achieve excellent end results with Callebaut chocolate and other products. Check out the demo movies with how to prevent fat- and sugarbloom, how to make the perfect pralines, hollow figures, Mycryo® etc.
www.callebaut.tv
Further perfect your skills in the Chocolate AcademyIn its 12 Chocolate Academies located all over the world, Callebaut organises courses and training from chocolates experts in the field. Check on www.callebaut.com for a full overview of all courses.