march 2013 product guide fine dining pastry hospitality

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Account Information Account Name Account Number Area Sales Manager Order Day Delivery Day Min Order Tele-sales office hours: INTRODUCTION As we enter the Spring we have been settled in our new premises for over a year now. During the last 14 months we have introduced almost 150 new products, the majority of which have been a huge success with you. Our La Rose Noire range goes from strength to strength as they introduce new and innovative tartelette shells. We have developed relationships with new chocolatiers, launching a new range from British Chocolatier, Damian Allsop as well as new selections from our Swiss Chocolatier Laederach and our Belgian Chocolatier Centho. This year we plan to increase our chocolate range as well as our range of ingredients so please keep a look out for our new product brochures throughout the year. Thank you for your business and support and we look forward to working with you this year. Judy Lyell, Paddy Lyell & David Bentley 9am - 5.30pm (Mon-Fri) Answer phone outside these hours. Please leave a clear message stating: Account Name, Account Number, Contact Details and contents of your order (with product codes). Calls may be recorded for training and development purposes. Quality Assurance/Environment We have been awarded ‘Higher Level’ of the CMi UKASaccredited Technical Standard for Food Wholesalers and Distributors. We are a Member of Leatherhead Food International, with access to high quality scientific, technical and legal information concerning the Food industry worldwide. We are a Member of the Society of Food Hygiene & Technology (SOFHT). We supply no product containing an ingredient or additive that requires a positive declaration as defined by EC Regulations. We are committed to the aims of the ‘Allergens Directive’ and maintain a database of product specifications to ensure prompt identification of the twelve most common food allergens. We have a documented Environmental Impact Management Policy. We are a member of the Environment Agency’s Producer Responsibility Obligations compliance scheme, submitting data and fees annually to the compliance agency Valpak, to ensure that our total annual packaging waste is matched by an equivalent volume of recycling and raw materials recovery. We maintain comprehensive supplier vetting and ongoing monitoring procedures. We have a comprehensive HACCP system. TELEPHONE 0845 672 8000 SALES FAX 01753 691 774 EMAIL orders@tcfinefoods.co.uk
Contents Finished 5-44 Biscuits (sweet, wrapped & savoury) Puddings Cakes Chocolates, Pralines & Truffles Conference Items Bar Nibbles Frozen Desserts Bespoke Chocolate Boxes Teas Semi-Prepared 45-68 Canapé Bases Savoury Tartelettes Petits Fours Sweet Tartelettes Chocolate Cups Decor Items Ingredients 69-89 Couvertures Glazes Pastes Fillings Glazing Gels Frozen & Ambient Fruit Purées Mousse Pre-mixes Vanilla Products Compounds & Flavourings Chef’s Specialities Accessories Utensils 17 March 2013 TELEPHONE 0845 672 8000 SALES FAX 01753 691 774 EMAIL orders@tcfinefoods.co.uk
Page 1: By Appointment to Her Majesty The Q
Page 5 and 6: Biscuits & Cakes Sweet, Wrapped & S
Page 7 and 8: 7 BISCUITS, SWEET U67.22 Viennese B
Page 9 and 10: 9 BISCUITS, WRAPPED U17.100 Lyell
Page 11 and 12: 11 PUDDINGS U15.16 Steamed Pudding
Page 13 and 14: 13 PREMIUM GRANOLAS U109.05 Lizi’
Page 15 and 16: 15 MASTER CHOCOLATIERS The chocolat
Page 17 and 18: 17 CHOCOLATES, TRUFFLES, PETITS FOU
Page 27 and 28: 27 INDIVIDUAL CHOCOLATE BARS, WRAPP
Page 29 and 30: 29 BURTS HAND FRIED CHIPS RT101001.
Page 31 and 32: 31 BAR NIBBLES H08.06 Tempura Seawe
Page 33 and 34: 33 frozen finished desserts - sweet
Page 35 and 36: 35 FINISHED BOXED CHOCOLATES E01.04
Page 37 and 38: 37 TWO CHOCOLATE BOXES Two Choc Box
Page 39 and 40: Speciality Tea Loose Tea & Speciali
Page 41 and 42: 41 SPECIALITY TEA BAGS - HOSPITALIT
Page 43 and 44: 43 TWININGS TEA ENVELOPES - INDIVID
Page 45 and 46: Semi-Prepared Sweet & Savoury Tarte
Page 47 and 48: 47 SEMI- PREPARED, SAVOURY, CANAPÉ
Page 49 and 50: 49 SEMI- PREPARED, SAVOURY, TARTELE
Page 51 and 52: 51 SEMI- PREPARED, SAVOURY, TARTELE
Page 53 and 54:
53 SEMI- PREPARED, SWEET, DESSERT B
Page 55 and 56:
55 SEMI- PREPARED, SWEET, DESSERT H
Page 57 and 58:
57 SEMI- PREPARED, SWEET, CHOCOLATE
Page 59 and 60:
59 SEMI- PREPARED, SWEET, CHOCOLATE
Page 61 and 62:
61 DECORATION ITEMS - SAVOURY B27.2
Page 63 and 64:
63 DECORATION ITEMS - SWEET Tornado
Page 65 and 66:
65 DECORATION ITEMS - SWEET DO97051
Page 67 and 68:
67 DECORATION ITEMS Elegance Milk -
Page 69 and 70:
Ingredients Couverture, Convenience
Page 71 and 72:
71 - FRENCH “We took 7 years to s
Page 73 and 74:
73 - SWISS % min. Cocoa % Sugar % F
Page 75 and 76:
75 - SWISS % min. Cocoa content % S
Page 77 and 78:
77 CHOCOLATE PASTRY GLAZES/COATINGS
Page 79 and 80:
79 FRUIT GLAZING GELS This essentia
Page 81 and 82:
81 FROZEN PURÉES & COULIS Ponthier
Page 83 and 84:
83 ALASKA EXPRESS CREAM STABILIZER
Page 85 and 86:
85 CHEF’S SPECIALITIES U94.01 23
Page 87 and 88:
87 ACCESSORIES & UTENSILS Card gate
Page 89 and 90:
89 LA ROSE NOIRE ACCESSORIES - LARG
Page 91 and 92:
91 in cm 13.2 Any statement or repr
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