fillings presentation

8/17/2019 Fillings Presentation

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Fillingsfor Confectionery,Bakery and Ice Cream

Feije De Bruycker

Product Manager Compounds & Fillings

FM Western Europe



Confectionery FillingsDsir

!intoretto

Creamy Filling

Cr"me # la Carte

Caramel Filling

$%M Caramel

$%M Coee'Caramel



Confectionery Fillings '

(eidifavored chocolates:

)*$+E'-./

0EM)+'-./

(Coloured CB based

confectionery)

Tintoretto lling:

F+W'0..2.'-2- 3asic 45ite

F+M'0./2.'-2- 3asic milk

F%W'0..2.M$0'-2- 4it5out

added sugarF+F'0./2.)*'-2- orange

F+F'0..2.M)'-2- mocca

F+F'0..2.C)'-2- coconut

F+F'0..2.C$'-2- caramel

Easyll:

FMW'+-678'-2-

Desir:

FMW'M722.+9'-2-

Creamy ll (nonhydrogenated):

FMW'..2:+(C*'-2-



Confectionery Fillings

Mostly to 3e used in com3ination 4it5;c5ocolate s5ells, 3ars, pralines <

Fat based recipes: %5ould 3e compati3le 4it5 cocoa 3utter

%5ould 3e not too soft, to a=oid migration

%5ouldn>t 5a=e a too 5ig5 total fat content

Will gi=e a pleasant and smoot5 melting 3e5a=iour

Water based recipes:

+eed to 3e 3alanced in order to a=oidte?tural @dryingA and micro3iological c5anges



%pecialty Fillings Confectionery

Désir Tintoretto Creamy Filling

Caramel Fillings Crme ! la

Carte



"ich inchocolate

Delight#$l

sensation%mooth bite



%tr$ct$re (&'C) taste

Contains dark @2/A or 45ite @72A c5ocolate 9ery intense c5ocolate taste

*roperties Premium, 5ig5 uality lling (ig5ly compati3le 4it5 c5ocolate, lo4 risk on fat 3loom

Precrystalliation reuired For personaliation fat 3ased a=ors can 3e added Can 3e com3ined 4it5 inclusions @protection against 5umidityA

+pplication Easy to use

Ideal for confectionery applications

DsirIntense c5ocolate lling

,+"D

%,-"T

%-FT

.-/0



Fat composition Mi? of lauric and non lauric fats

+on 5ydro, lo4 in trans fatty acids

0ong s5elf life @fat 3loomGmigrationA

1tili2ation %olid; slig5tly 4arm up to 62'6:HC, easy to use

0iuid;

• ust melt , precrystallie @6/'6:HCA, and use againJ

• Don>t use at lo4 temperatures @K62HCA

• Don>t apply 4it5out precrystalliation Don>t mi? 4it5 4ater 3ased a=ors

%hel# li#e

%torage -6'6.HC in a dry, odorless and clean en=ironment

DsirIntense c5ocolate lling

%,-"T .-/0



Dsir !5e assortment

White Désir

White chocolate taste

F3W43566'/7

Dar8 Désir

9ntense dar8 chocolate taste

F3D4366'/7



%olid



!intoretto*eady to use fat 3ased lling


*ange of dierent tastes a=aila3le;

from milky to intense cocoa to orange, coconut, LLL

*roperties

Clean cut at room temperature

0o4 risk on fat 3loom

Can 3e aerated to a lig5t, airy te?ture

For personaliation fat 3ased a=ors can 3e added

Can 3e com3ined 4it5 inclusions @protection against 5umidityA

+pplication

*eady to use


%uita3le for post 3aking applications

,+"D

%,-"T

%-FT

.-/0



!intoretto*eady to use fat 3ased lling

Fat composition +on lauric


0ong s5elf life @fat 3loomGmigrationA

1tili2ation %olid; slig5tly 4arm up @softeningA at room temperature

0iuid;

• (eat till 2.'2/HC, precrystallie at 6/ ' 6HC

• Don>t 4ork 4it5 t5e lling N 6HC Insta3le & coarsecrystalliation

•Don>t mi? 4it5 4ater 3ased a=ors

Can 3e aerated till 7.

• W5en aerated, pecrystallie at lo4er temperatures @6/HCA

Don>t use dark !intoretto in open applications

%hel# li#e%torage: -6'6.HC in a dry, odorless and clean en=ironment

%,-"T .-/0



!intoretto !5e assortment

Tintoretto WhiteW5ite 4it5 neutral, milky

a=orF+W'0..2.

3il8 Tinto ;ith

orange favorF+F'0./2.)*

White Tinto ;ith co<eefavorF+F'0..2.M)

Tintoretto 3il8 Bro4n 4it5 mild cocoa a=or

F+M'0./2.

Tintoretto Dar8 Dark 3ro4n 4it5 intense cocoa

a=orF+D'0-62-

White Tinto ;ith cocon$tfavorF+F'0..2.C)

White Tinto ;ith

caramel favorF+F'0..2.C$

Tinto ;ith &=> ha2eln$tsF++'!6-7/0!)P

White Tinto ;itho$tadded s$garF%W'0..2.M$0




Intense milky a=or %oft lling 4it5 creamy mout5feel

*roperties Ideal to 3e aerated to o3tain a lig5t te?ture +on aerated, s5elf life 4ill 3e reduced

For personaliation fat 3ased a=ors can 3e added

Can 3e com3ined 4it5 inclusions @protection against5umidityA

+pplication: *eady to use Ideal for confectionery applications


Creamy FillingButter cream alternati=e 4it5 longer s5elf life

,+"D

%,-"T

%-FT

.-/0



Fat composition Mi?ed lauric O non lauric (ydro and non 5ydro =ersion a=aila3le, 3ot5 lo4 in trans fatty acids

1tili2ation %olid; use at room temperature @62'6HCA

0iuid; 5eat up till 2.'2/HC, precrystallie to 6/'6HC Can 3e aerated till /.

• W5en aerated; 3etter fat3loom sta3ility, nicer melting, lo4er caloriesper =olume

!5ick c5ocolate s5ell ad=ised, dark c5ocolates contain prefera3ly 3utteroil

$=oid t5in c5ocolate layer, fat 3loom risk in products 4it5 longer s5elf life

The assortment Creamy Filling; %oft milky lling, FMW'B../.C* Creamy Filling +on (ydro; %moot5 milky lling, FMW'..2:+(C*

%hel# li#e%torage -6'6.HC in a dry, odorless and clean en=ironment

Creamy FillingButter cream alternati=e 4it5 longer s5elf

life

%,-"T .-/0




Water 3ased lling 4it5 =ery smoot5 structure

+eutral and C5ampagne tasting ganac5es a=aila3le

*roperties 0ong s5elf life ganac5e due to alco5ol Made out of only no3le ingredients; 45ite c5ocolate, alco5olic cream For personaliation a=ors can 3e added to t5e neutral lling

+pplication *eady to use


%uita3le for ice cream applications;for a=oring, glaing sauce or in ice pralines

Cr"me # la CarteC5ocolate'3ased ganac5e 4it5 alco5ol

,+"D

%,-"T

%-FT

.-/0



1tili2ation

%lig5tly 4arm up @softeningA to 66 ' 6HC

$dd a=ors @fat or 4ater 3asedA 3y gentle mi?ing

Don>t aerate; risk on loss of crystal structure

Qse in closed applications for long s5elf life

Don>t 5eat a3o=e 6 ' 7.HC;

• color can c5ange @MaillardA

• crystal structure can 3ecome unsta3le

.abelling

alco5ol in ingredient list

The assortment

+eutral tasting B$%E'R*EM

C5ampagne tasting C($MP'R*EM @Marc de C5ampagneA

%hel# li#e


Cr"me # la CarteC5ocolate'3ased ganac5e 4it5 alco5ol

%,-"T .-/0




%oft, creamy te?ture

!aste is s4eet 3utter toee or more roasted caramel

*roperties Water 3ased llings, made from condensed milk and sugar Can 3e mi?ed 4it5 alco5ol, glucose, c5ocolate, cream, <L @s5elf lifeJA Can easily 3e softened 3y adding / O -. 4ater @s5elf lifeJA

+pplication De=eloped for confectionery

%uita3le for non 3ake sta3le applications or a=oring

InGon ice cream;

W5en adding / of 4ater or milk, soft structure is retained

For dipping, a=oring or glaing sauce

Caramel FillingCreamy, s4eet caramel

,+"D

%,-"T

%-FT

.-/0



1tili2ation (eating up for softening

Be e?tra carefull to4ards MP 4it5 a 4ater 3ased lling

The assortment FWF'S6C$*$ longer te?ture

FWF'S/C$*$ s5orter te?ture, natural a=ors, non 5ydro

%hel# li#e


Caramel FillingCreamy, s4eet caramel

%,-"T .-/0




%oft and s5ort te?ture

%4eet 3utter caramel taste or intense coee'caramel taste

*roperties %5ort te?ture; ideal for one's5ot Coee lling; made 4it5 natural a=ors Water 3ased llings

+pplication De=eloped for confectionery


InGon ice cream;

W5en adding / of 4ater or milk, soft te?ture is retained

For dipping, a=oring or glaing sauce

Water3ased llings 4it5 s5ort te?tureCaramel and Coee'caramel lling from $%M

,+"D

%,-"T

%-FT

.-/0



Caramel Fillings 4it5 s5ort te?tureCaramel and Coee'caramel lling from $%M

1tili2ation Working temperature is ideally close to t5e c5ocolate temperature

@6 O 76HCA

Be e?tra carefull to4ards MP 4it5 a 4ater 3ased lling

The assortment Caramel lling Buttery toee taste

/-276

Coee'caramel lling Intense coee taste, 4it5 a 5int ofcaramel, only 4it5 natural a=ors

/-277.

%hel# li#e

%torage $m3ient transport and cooled storage @HCA

%,-"T .-/0




Warm cocoa and 5aelnut a=or

%moot5 mout5feel

*roperties Made 4it5 milled 5aelnuts and t5e nest cocoa po4der Clean cut after application

+pplication Multi'use lling;

ice cream, confectionery & 3akery @post 3akingA Can also 3e used as a spread Easy to use

Cocoa (aelnut FillingMulti'use $%M lling

,+"D

%,-"T

%-FT

.-/0



Cocoa (aelnut FillingMulti'use $%M lling

%hel# li#e

%torage $m3ient transport and storage

Fat composition Mi?ed fats @+onA(ydro, lo4 in trans fatty acids

1tili2ation (eat till 7'26HC, apply at 7HC Qse at room temperature as a spread Don>t 5eat a3o=e 2/HC

*rod$ct code /-2776 $%M product code

%,-"T .-/0




Cool melting 3e5a=ior

%teep and s5ort melting prole

*roperties Can 3e aerated till 2.

For personaliation fat 3ased a=ors can 3e added Can 3e com3ined 4it5 inclusions @protection against 5umidityA

+pplication Ideal for confectionery truTes rolled in cocoa po4der

Due to soft melting 3e5a=ior ideal in ice cream applications

!ruUllingCool melting 4it5 e?uisite taste

,+"D

%,-"T

%-FT

.-/0



Fat composition 0auric fats for cool melting 3e5a=ior +on 5ydro =ersions a=aila3le, lo4 in trans fatty acids

1tili2ation %olid; %oftening at room temperature @66'67HCA V aerate @if 4antedA 0iuid; 5eat till 2.'2/HC, pre crystallie to 62HC Compati3le 4it5 cocoa po4der W5en com3ined 4it5 c5ocolate; t5ick layer enro3ing BQ! s5orter s5elf

life

@faster migration, s5ell softening and fat 3loomA Do not com3ine 4it5 moisture, e?cept in ice cream applications

%hel# li#e


!ruUllingCool melting 4it5 e?uisite taste

%,-"T .-/0



W5en a non lauric truTe lling is needed; some options to create softer llings

8. C5ocolate V 7. $MFGButter )il

Important; needs precrystalliation

"e#erence Description ,ydro ? /on4hydro

F.W4*@6AA W5ite truTe lling +on (ydro

F.34F6B66/,

Milk truTe lling +on (ydro

F.D40=666/,

Dark truTe lling, nice cocoa taste +on (ydro

T==4,'/7 Dark truTe lling, mild cocoa taste (ydro

!ruUlling !5e assortment




W5ite 3ase lling 4it5 s4eet taste and milky notes %5ort te?tural prole

*roperties 0o4 risk on fat3loom Clean cut at room temperature For personaliation fat 3ased a=ors can 3e added

Can 3e com3ined 4it5 inclusions @protection against 5umidityA

+pplication *eady to use Ideal for confectionery applications


EasyllBudget friendly 3ase lling

,+"D

%,-"T

%-FT

.-/0



Fat composition Mi?ed fat composition @lauric V non lauricA


0ong s5elf life @fat3loomGmigrationA

1tili2ation %olid; %lig5tly 4arming up @softeningA at 6/ O 6:HC

0iuid; 5eat till 2.'2/HC, precrystalliation at 6/' 6:HC

*rod$ct code: FMW'F..-6'./'-2-

%hel# li#e


EasyllBudget friendly 3ase lling

%,-"T .-/0



Bakery Fillings

!intorettoCreamy FillingCrema dell>$rtigianoCaramel FillingCr"me # la Carte

$%M Blue3erry lling$%M 0emon lling$%M cocoa 5aelnutlling



Bakery Fillings

Mostly used in 3iscuits, 4afers, cakes, 3rioc5e, pastry,=iennoiserie, <

Bakery llings t5at are used 3efore or after 3aking, reuire

dierent lling properties and processingL

/on ba8estable llings post ba8ing $pplication after 3aking and t5us no inuence 3y t5e

3aking process

eLgL lling in 3iscuitsG4afers, lled @panAcakes, glaing of

pastry,< Qsed as

• !opping soft XcoatingY• Filling in a product

Can 3e fat 3ased or 4ater 3ased



Bakery Fillings

a8estable llings pre ba8ing

%ta3ility during t5e 3aking process to4ards taste, color, te?ture &s5ape

eLgL croissants, lled 3iscuitsGtartelettes @co'e?trusionA, lled3rioc5es,<L

(ig5ly depending on 3aking process and product concept

eLgL openGclosed product, 3aking time, temperature, doug5composition,<

Can 3e fat 3ased or 4ater 3ased



%pecialty Fillings Bakery

Blue3erry lling 0emon lling Cocoa (aelnut lling Cr"me #

la Carte

Crema dell>$rtigiano !intoretto Creamy lling Caramel lling




%moot5 and intense tasting llings $ range of dierent tastes and colors is a=aila3le %oft, spreada3le te?ture

*roperties Direct applica3le, 4it5out 5eating Can 3e com3ined 4it5 inclusions @protection against 5umidityA For personaliation fat 3ased a=ors can 3e added

+pplication De=eloped specially for 3akery applications Depending on type → 3ake sta3le or not Because of oil content suita3le in ice cream applications

Crema Dell>$rtigianoBakery lling for =arious applications

,+"D

%,-"T

%-FT

.-/0



Fat composition +on lauric +on 5ydro lling range, lo4 in trans fatty acids

1tili2ation $s lling; direct dosing 4it5out 4arming up $s topping; 4arming up @ma?L 2.HCA , and t5en dosing W5ite Crema can 3e used as a coating $=oid mec5anical impact, aerationZ ot5er4ise re'precrystallie

@ 5eat to 8.HC, t5en ll o at 7/HCA

%hel# li#e


Crema Dell>$rtigianoBakery lling for =arious applications

%,-"T .-/0



7''4-,54

9TW/7Bianca @milk po4derA

7&=4-,5 E?tra 3itter @cocoaA

/=B4-,6'(/7) Fondente @cocoa and 5aelnut, /A

/'4-,6' +occiola @5aelnut, -6A

/'=4-,6' Mandorla @almond, -/A

Crema dell>$rtigiano !5e assortment

+ot 3ake sta3le references; 45en 3aked• risk of 3urning , color c5ange• c5ange in te?ture @grainyA

3ost re#erences are ba8e stable:




%oft and s5ort te?ture

Intense 3lue3erry taste Water 3ased lling 4it5 deep red'3ro4n color

*roperties Made 4it5 more t5en /. fruits Perfectly 3ake sta3le, e=en after freeing

%5ort te?ture

+pplication Ideally used in 3akery applications;

post and pre 3aking

Easy to use

Blue3erry FillingPerfectly 3ake sta3le $%M lling

,+"D

%,-"T

%-FT

.-/0



Blue3erry FillingPerfectly 3ake sta3le $%M lling

1tili2ation ust 5eat a 3it up @ma?imum 7/HCA and dose Be e?tra carefull to4ards MP 4it5 a 4ater 3ased lling Don>t use on 3iscuits @5ig5 a4 =alueA

*rod$ct code

/-26.6

%hel# li#e

%torage; $m3ient transport and cooled storage @HCA

%,-"T .-/0




%moot5 mout5feel and s5ort te?ture

Fres5 lemon a=or

*roperties %5ort te?ture +atural colors & a=ors

Water 3ased lling

+pplication Ideal for post 3aking applications $lso spreada3le Easy to use

0emon FillingFres5 tasting $%M lling

,+"D

%,-"T

%-FT

.-/0



0emon FillingFres5 tasting $%M lling

1tili2ation ust 5eat a 3it up and dose Working temperature 3et4een and 66HC Be e?tra carefull to4ards MP 4it5 a 4ater 3ased lling

*rod$ct code

/-2777

%hel# li#e


%,-"T .-/0




Warm cocoa and 5aelnut a=or

%moot5 mout5feel

*roperties Made 4it5 milled 5aelnuts and t5e nest cocoa po4der Clean cut after application

+pplication Multi'use lling;

ice cream, confectionery & 3akery @post 3akingA Can also 3e used as a spread Easy to use

(aelnut Cocoa FillingMulti'use $%M lling

,+"D

%,-"T

%-FT

.-/0



(aelnut Cocoa FillingMulti'use $%M lling

%hel# li#e

%torage $m3ient transport and storage

Fat composition Mi?ed fats @+onA (ydro, lo4 in trans fatty acids

1tili2ation

(eat till 7'26HC, apply at 7HC Qse at room temperature as a spread Don>t 5eat a3o=e 2/HC

*rod$ct code /-2776 $%M product code

%,-"T .-/0



Ice Cream Fillings !ruUllingCrema dell>$rtigianoCaramel FillingCr"me # la Carte

$%M Cocoa center lling$%M *asp3erry center lling$%M C5erry center lling



Ice Cream Fillings

Because of t5e lo4 application temperatures, t5e llings

s5ould remain soft and smoot5

s5ould 3e easy melting

Ice cream llings can 3e fat 3ased or 4ater 3ased



%pecialty Ice Cream Fillings

Crema dell>$rtigiano Cr"me # la CarteCaramel lling

*asp3erry Center lling C5erry lling 4it5 c5ocotinos CocoaCenter lling




Fres5 rasp3erry taste 4it5 =i=id color

%moot5 mout5feel

*roperties +atural a=ors [uite liuid at cold temperatures

+pplication Ideally to 3e used in ice cream applications

• as lling in a product• as topping on an ice cream

Easy to use

*asp3erry Center FillingPure $%M lling

,+"D

%,-"T

%-FT

.-/0



*asp3erry Center FillingPure $%M lling

%,-"T .-/0

1tili2ation Reep t5e dosing temperature K 6.HC Be e?tra carefull to4ards MP 4it5 a 4ater 3ased lling Don>t aerate

*rod$ct code /-277-

%hel# li#e





Intense and natural c5erry a=or

-. c5ocolate inclusions %moot5 mout5feel

*roperties +atural a=ors [uite liuid at cold temperatures

+pplication Ideally to 3e in ice cream applications

• as lling in a product• as topping on an ice cream

Easy to use

C5erry Filling 4it5 C5ocotinos$%M lling 4it5 inclusions

,+"D

%,-"T

%-FT

.-/0



C5erry Filling 4it5 C5ocotinos$%M lling 4it5 inclusions

%,-"T .-/0

1tili2ation Reep t5e dosing temperature K 6.HC Be e?tra carefull to4ards MP 4it5 a 4ater 3ased lling Don>t aerate Inclusions are free oat5ing, t5ey don>t sink or rise

*rod$ct code

/-2727

%hel# li#e




Cocoa Center Filling$%M lling t5at 3rings cocoa into ice cream


Intense cocoa a=or

%moot5 mout5feel

*roperties Made 4it5 t5e nest cocoa po4der [uite liuid at cold temperatures

+pplication Ideally to 3e in ice cream applications

• as lling in t5e center or to create a straciatella eect• as topping on a product

Easy to use

,+"D

%,-"T

%-FT

.-/0



1tili2ation Reep t5e dosing temperature K 6.HC Be e?tra carefull to4ards MP 4it5 a 4ater 3ased lling Don>t aerate

*rod$ct code /-2-8-

%hel# li#e

%torage $m3ient transport and cooled storage @-6HCA

Cocoa Center Filling$%M lling t5at 3rings cocoa into ice cream

%,-"T .-/0



C5ocolate and +utmi?tures

+ut pastes

Pralines and nut creamsianduja

anac5es



\

\ \

\ \ \

\ \

\ \

Pure nut paste

Pralins

+ut cream

ianduja

anac5e

+ut and c5ocolate 3asedproducts



+ut and c5ocolate 3asedproducts

*emark;

most are not specialties

Pure nut pastes +ut creams Pralinsiandujas




Delicately roasted and 5omogeneously grinded nuts

Intense nutty a=or, dierent degrees of roasting

9ery liuid ne paste

+o sugar added

*roperties +pplications

Can 3e mi?ed 4it5 c5ocolate, fats, cream etc<to make gianduja>s or nut creams

Creates an intense nut taste in

doug5s, 3a=arois, parfaits, <

%uita3le for ice cream applications due to t5e

softness of t5e nuts

+ut PastesPure nuts, pure delig5t

,+"D %-FT



"emar8

Because t5e oil is not 3ound, t5e product can separate in t5e

packaging;

mi?ing 3efore use is needed to render 5omogeneous

Do not use as suc5 as a lling; nut oil 4ill migrate


+ut PastesPure nuts, pure delig5t




Delicately roasted and 5omogeneously grinded nuts @minL /.A,

mi?ed 4it5 sugar or caramelised sugar

Intense roasted a=or, 4it5 a s4eet touc5

+pplications Ideal to 3e used in com3ination 4it5 c5ocolate

Customise your ice cream toppings and a=or your ice cream

Creates an intense nut taste in doug5s, 3a=arois, parfaits, <


,+"D %-FT

PralinPure nuts, perfectly caramelied




%oft creams made 4it5 more t5en 2. nuts %moot5 te?ture, intense 5aelnut taste

"emar8 $ 5ig5er nut content accelerates t5e fat migration in t5e end product !5e 5ig5er t5e nut content, t5e lo4er t5e tempering temperature

+pplications Can 3e used in confectionery applications

4it5 a s5orter s5elf life ood use in ice cream or 4it5 3iscuits

+ut CreamsPure nuts, 4it5 a touc5 of cocoa

,+"D %-FT



1tili2ation %olid; soften during stirring, t5en ready to use 0iuid; precrystallie to 6/HC, t5en ll o !5ick c5ocolate s5ell ad=ised, dark c5ocolates contain prefera3ly 3utter

oil

$=oid t5in c5ocolate layer, fat 3loom risk in products 4it5 longer s5elf'life W5en lled o at a too 5ig5 temperature;

3ad crystalliation, grainy te?ture, risk on fat 3loom increases

"ange

+CB @nut cream paleA; 5aelnuts, sugar and cocoa 3utter +CD @nut cream darkA; 5aelnuts, sugar, cocoa 3utter and cocoa liour

%hel# li#e

%torage; -6'6.HC in a dry, odorless and clean en=ironment

+ut CreamsPure nuts, 4it5 a touc5 of cocoa

%,-"T .-/0




Firm paste 4it5 an intense c5ocolate an nuttaste

+o3le ingredients; c5ocolate & nely ground5aelnuts

+pplications *eady to use, no need to melt and temper Ideal to e?trude

Can 3e enro3ed Easy to cut Can 3e aerated ood in confectionery and 3akery applications

iandujaC5ocolate and nuts com3ined

,+"D %-FT

i d j



1tili2ation %olid; soften during stirring, t5en ready to use 0iuid; precrystallie to 6: ' 68HC, t5en ll o !5ick c5ocolate s5ell ad=ised, dark c5ocolates contain

prefera3ly 3utter oil $=oid t5in c5ocolate layer, fat 3loom risk in products 4it5

longer s5elf' life W5en lled o at a too 5ig5 temperature;

3ad crystalliation, grainy te?ture, risk on fat 3loomincreases

"ange ia; milk c5ocolate a=or

ia'D6; intense dark c5ocolate a=orZ slig5tly rmer te?ture

%hel# li#e


ianduja+ut llings 4it5 inclusions for te?tural eect

%,-"T .-/0



E\CE00E+CE B] +$!Q*E

$ %!)*] $B)Q! E\PE*!I%E, P$%%I)+$+D DEDIC$!I)+ F)* +Q!%



C)MP$+] (I%!)*]



C)MP$+] (I%!)*]

• -: Founded 3y oaG$im arriach in %pain

0ocated in Falset @7.. m^A 3et4een almonds and 5aelnuts elds

!5e rst transformations of nuts 4ere de=eloped

roasting, c5opping, grinding and rening

*$re n$t products

• -- $ ne4 plant in Castellvell del camp 4as 3uilt @6... m^A

+e4 carameli2ation processes 4ere introduced @sugar introductionA +e4 lines on c5ocolate coatings, lling creams , pralines , etcL

%pecialiation on con#ectionery started

C)MP$+] (I%!)*]



C)MP$+] (I%!)*]

_ 6... $ ne4 plant in=estment in "e$s @... m^A Capacity of lines 4as increased Impro=ement of G$ality reuirements and food safety

_ 6../ "D in=estments on a 5ig5ly euipped la3oratory and

fundamentel *&D personnel +e4 technologies 5a=e 3een ac5ie=ed

_ 6.-6 $cuisition 3y Barry Calle3aut, a perfect pair for nuts &

chocolate !5e Barriac5 #amily culture 4it5 strong nut e?pertise



!5e B$**I$C( Family



!5e B$**I$C( Family

!5e 3elie=er and founder since -:

• ,eritage; Family of 5aelnut gro4ers

• *assion; Continuation of a family tradition to

do e=en 3etter• Dedication; Doing t5ings dierently toget5er

4it5 t5e family and t5e la Morella team

• EHcellence; Education to uplift t5e nuts

e?perience



D)I+ !(I+% DIFFE*E+!0]



D)I+ !(I+% DIFFE*E+!0]

• !aste 0ig5t, natural

Detail for fruitiness, s4eetness, fres5ness

• E?cellence in-L %ourcing

6L Fres5ness

7L *oasting

2L Carameliation

•

Wide range of nuts. From 5aelnuts to pecan

. From pure pastes to decorations



- %)Q*CI+ !(E BE%! +Q!%



-L %)Q*CI+ !(E BE%! +Q!%

• First selection on Fres5ness

!aste

Color

%ie

• 0ocal and 4orld4ide selection Fine %panis5 =arieties; Marcona almonds & la Morella 5aelnuts

)t5er regions; Italy, California, Iran,<

$udits of nut plantations to c5eck superiority

• !ypes (aelnuts, almonds, pistac5io, 4alnut, pecan, pine nut & macadamia



6 Q0!IM$!E F*E%(+E%%



6L Q0!IM$!E F*E%(+E%%

• +ut farmers 3ring 5ar=est to collection centersand nut crackers

• %torage for ma?imum one season in perfect

conditions• +o stock at la Morella nuts

$t e=ery customer order, nuts are des5elled just 3efores5ipment

Immediately, nuts are processed , packed and sealed

$ll nalied products lea=e *eus in 625



7 !(E FI+E $*! )F *)$%!I+



7L !(E FI+E $*! )F *)$%!I+

• Important step for nal color and optimala=ors

• !5e 3est roasting parameter per nut =ariety !emperature and time are 4ell dened



2L %WEE! %EC*E!% ofC$*$ME0IS$!I)+



C$*$ME0IS$!I)+

• $ mild s4eetness com3ined 4it5 a naturalfruitiness from fres5 nuts

• Dierent degrees of carameliation From lig5t to 5ea=y



WE0C)ME !) !(I% W)+DE*FQ0W)*0D



W)*0D

Dierent te?tures for a 4ide range of applications

-L Pure c5opped nuts

6L Crocants7L %a3lages

2L +ougatine

/L Pure nut pastes

:L Pralins

8L +ut creams



eneral o=er=ie4



$pplication grid

!astings a=aila3le on t5e 3oot5




E?ploration 3o?

W5ite Crystal *u3y ade Carmelian

/ame DescriptionChocolate

Filling 9ncl$sionDeco4ration

%hape

W5iteCrystal

W5ite c5ocolate praline 4it5 gianduja,creamy lling and almond sticks

W+9

I$ &FMW'..2:+(C*

+$+'%Q'$0:8

' manon

*u3y

%uare 45ite c5ocolate praline 4it5

nut cream and paillet feuilletine,decorated 4it5 a transfers5eet

W+9 +CD M'8pail !ransfers5eet suare

ade%uarette lled 4it5 cr"me # la carte@c5ampagneA, 45ite c5ocolate andsplitters

%uarette& W+9

C($MP'R*EM

'C(D'%P'-

suarette @cupA

Carmelian Milk praline 4it5 caramel llingC(M'%26!E**

$

FWF'S/cara

' ' suare




as gs a a a3 e o e 3oo

E?ploration 3o?

$gate Black Pearl$m3er )ny?

/ame Description Chocolate Filling 9ncl$sionDeco4ration

%hape

$gatePale milk c5ocolate praline 4it5 agianduja and tricolore miniCrispearls`

::/+9C$M I$ '

CEM'CC'minimi?

suare

$m3erPale milk c5ocolate praline 4it5 adark Dsir c5ocolate lling andnougatine inclusions

::/+9C$MFMD'

M2/2.+9

+$+'+'

$07.-/' turtle

)ny?)=al dark c5ocolate praline 4it5 !intoretto coconut lling

C(D'):8!E**$

F+F'0..2.C)

' ' o=al

BlackPearl

Dark c5ocolate praline 4it5 45itec5ocolate Dsir lling and ni3s

C(D'):8!E**$

FMW'M722.+9

+IB%'\% 'diamond




g

Dsir 3o?

/ame Description Chocolate Filling 9ncl$sionDeco4ration

Myst"reMilk c5ocolate praline 4it5 a 45iteDsir c5ocolate lling and ni3sinside, co=ered 3y milk 3lossoms

C(M'%26!E**$

FMW'M722.+9

+IB%'\%C(M'B%'-2.8

0iaison

Dark c5ocolate praline 4it5 a moc5a

c5ocolate lling, decorated 4it5coee splitters

C(D'P//!E**$

FMW'

M722.+9 &moc5a paste

' M'8PC

$mourMilk c5ocolate praline 4it5 a darkDsir c5ocolate lling, co=ered 4it5

C(M'%26!E**$

FMD'M2/2.+9

' /-2/

Myst"re 0iaison $mour Passion

fillings presentation

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