march 2013 product guide fine dining pastry hospitality
march 2013 product guide fine dining pastry hospitality
march 2013 product guide fine dining pastry hospitality
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75<br />
- SWISS<br />
% min. Cocoa content<br />
% Sugar<br />
% Fat<br />
Working Temperature<br />
Tasting Notes<br />
70% 28% 44% 50ºC to 28ºC to 32ºC Produced with pure origin cocoa beans. The intense cocoa flavour has a bitterness and a hint of mocha.<br />
64% 33.9% 40.9% 50ºC to 28ºC to 32ºC<br />
Produced with pure origin cocoa beans. Subtle but exotic smoky wooded notes. The bite of ‘Madagascar’ is delicate & melts on the tongue.<br />
Its scent is between mild roasted nuts & dark bitter wood.<br />
70% 26.9% 42% 50ºC to 27ºC to 31ºC<br />
50% 44.6% 37.0% 50ºC to 27ºC to 31ºC<br />
35% 42.0% 37.0% 45ºC to 26ºC to 30ºC<br />
35% 42.2% 40.4% 45ºC to 26ºC to 30ºC<br />
70% 26.9% 42.5% 50ºC to 28ºC to 32ºC<br />
50% 44.6% 37.0% 50ºC to 27ºC to 31ºC<br />
35% 42.0% 37.0% 45ºC to 26ºC to 30ºC<br />
35% 42.2% 40.4% 45ºC to 26ºC to 30ºC<br />
No VAT applicable<br />
TELEPHONE 0845 672 8000 SALES FAX 01753 691 774 EMAIL orders@tc<strong>fine</strong>foods.co.uk
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