march 2013 product guide fine dining pastry hospitality

74
COUVERTURE
carma
Carma is part of Barry Callebaut, the world’s leading manufacturer of high-quality
cocoa, chocolate and confectionery products.
Carma was created in 1931 by Carl Maentler (Carma) who decided to launch
high quality ready-to-use products in order to facilitate the work of pastry chefs.
The Carma couvertures’ superior quality is due to rigorous standards for
ingredients: quality cocoa beans, a unique cocoa butter that provides slower
crystallization and longer workability as well as only natural vanilla.
Code
Product Name
Weight
£
All products require tempering (manual or machine). Ideal for pouring hollow
forms, praline fillings and desserts. Freezable. Coins/pastils are easy to measure and
there is no need to cut or chop. Wide working range & constant flow behaviour
CARMA PASTILS – SWISS
COU11034 Venezuela Swiss Pastils (70%) 3kg
COU10894 Madagascar Pastils (64%) 3kg
COU10296 Edelbitter Swiss Top 70% Pastils 3kg
COU1141 Bourbon Vanilla Dark Pastils (50%) 8kg
COU10093 Des Alpes Milk Pastils (35%) 10093 1.5kg
COU1142 Swiss White Pastils 11091 8kg
CARMA BLOCK – SWISS
COU1028 Swiss Elite (70%) Block Edelbitter 2kg
COU1030 Swiss Bourbon Vanilla Block (50%) 2kg
COU1010 Swiss Des Alpes Milk Block (35%) 2kg
COU1045 Swiss Ivoire White Block 10461 2kg
Carma ® ’s product range includes all necessary preparations for the desserts sector. Whether Swiss chocolate couverture or pastry glazes,
fillings, instant products, dessert sauces, gels and bake stable marmalades or many other products. Vast know-how and high professionalism
are behind Carma ® ’s ready-to-use products reflecting the Swiss high quality image. For more information see pages 76- 83
TELEPHONE 0845 672 8000 SALES FAX 01753 691 774 EMAIL orders@tcfinefoods.co.uk