INDUSTRY SEMI-FINISHED PRODUCTS. Assortment Overview

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Albert Palmer
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1 INDUSTRY SEMI-FINISHED PRODUCTS Assortment Overview

2 Contents Couvertures 7 Dark couvertures 8 10 Milk couvertures White couvertures 16 EXQUISITE TASTE WITH TRADITION The cornerstone of the success story of Chocolat Frey AG was laid in 1887 by brothers Robert and Max Frey. For almost 130 years, their passion has lived on in every one of our products. What began with chocolate bars and chocolate powder has today given way to versatile creations of the highest sophistication. Every day, around 1000 employees are committed to the production and sale of first-class chocolate products and use all their know-how to create unforgettable chocolate moments - something that we have been doing for nearly 130 years with passion, heart and soul. From the carefully selected cocoa beans to the fine Swiss-sourced raw ingredients of milk and sugar, we ensure that we control every step of our production down to the smallest detail. From the beans to the chocolate, everything is refined and purified in Switzerland on site at Buchs AG by our expert chocolatiers. As the market leader in the Swiss retail sector, we know a thing or two about taste: it is the valuable tradition and the unbridled passion that makes it so unique. From the beginning - until the end. Maintaining the trust of our customers is vital for us, and shapes our image and our corporate culture. As a sustainable company, we think about tomorrow today and dedicate ourselves to acting reasonably and to taking responsibility. The idea of sustainability permeates our presence: ecologically, economically and socially sustainable actions are at the centre of all we do. In order to align the company with modern and effective principles of sustainability, Chocolat Frey has developed an intensive sustainability strategy The following pages will give you an overview of our strengths within the industry, as well as our full range of semi-finished products. Chocolat Frey AG Cocoa Liquors, Butter, Nibs 19 Cocoa liquors from noble beans 20 Cocoa liquors from ordinary beans 20 Cocoa butter 20 Cocoa nibs 20 Powder 23 Crumb 24 Chocolate powder 24 Cocoa powder 26 Chocolate Splinters 29 Chocolate Splinters Compound Coatings 35 Dark 36 Bright 36 White 36 Fillings 39 Cocoa 40 Cocoa-Hazelnut Cocoa-Almond-Hazelnut 42 Coffee 42 White 42 Fruity 42 Various 42 Fingers, Cubes, Vermicelli, Chocolate Coated Products 45 Fingers 46 Cubes 46 Vermicelli 46 Chocolate Coated Products 46 Hazelnuts, Croquants, Almonds 49 Croquants 50 Hazelnuts Almonds 52 Sugar Products and Special Products 55 Sugar products 56 Special products 56 Packaging 59 Packaging

Quality Our comprehensive quality assurance systems greatly exceed the statutory requirements. They are the guarantee that our products will be perfect.

Moreover, we continually undergo external inspection in accordance with the strictest quality standards to date.

Problem solving Thanks to our own development department and the know-how of our employees, we can address the wishes of the customers with focus.

management Through constant innovation, we will maintain and expand our leading positions, both in the market and concerning technology.

Chocolat Frey has more than 200 reusable containers for fast deliveries of liquid products and as to solid products, the company also practices proactive warehousing.

3 Quality Our comprehensive quality assurance systems greatly exceed the statutory requirements. They are the guarantee that our products will be perfect. It is only through long-term partnerships and proximity to the source that we are able to influence and guarantee the quality of our end products. Moreover, we continually undergo external inspection in accordance with the strictest quality standards to date. In this way, Chocolat Frey delivers incomparable taste experiences to demanding chocolate lovers in Switzerland and abroad. Just as Swiss chocolate should be. Problem solving Thanks to our own development department and the know-how of our employees, we can address the wishes of the customers with focus. Chocolat Frey s innovation is determined by: market know-how application-based expertise access to the most recent research findings a future-oriented technology platform and qualified innovation management Through constant innovation, we will maintain and expand our leading positions, both in the market and concerning technology. Readiness to deliver Large production capacities and very high process reliability are the bases for the high degree of supply availability in the area of semi-finished products. Chocolat Frey has more than 200 reusable containers for fast deliveries of liquid products and as to solid products, the company also practices proactive warehousing. Wide product range Our product range includes more than 200 items, which are available in a variety of different delivery types. We offer a full line of high-quality confectionery products, supplemented by useful services. Consistent market research and quality orientation guarantee our market success and therefore our ability to survive and develop in the long-term. Sustainability Sustainable development is a key concern for Chocolat Frey. We pursue this goal by considering economic, social and ecological criteria in order to achieve the best possible solution in every case. As part of an international network, we strive to operate sustainably in all areas along the entire value chain. Our key skills Sustainability Wide product range Quality Readiness to deliver Problem solving 4 5

4 Couvertures

5 COUVERTURES Article name Viscosity (1) Cocoa % (2) Milk % Saccharose % Nut content % Total fat % Cistern Container 10kg bag, broken 16.5kg bag, broken 20kg bag, broken 6kg bucket 10kg bucket 150 x 100g bar Shelf life in weeks Pour into mould Pour into hollow articles Dipping Spraying Flavouring Covering Making ganache Coating Storage temperature C Number of packages per pallet Dark Couvertures Couverture Marmor Very strong cocoa flavour. Pastries Couverture Noir 72 Distinctive cocoa flavour. Cocoa mass is more than 80% high-grade fine flavoured cocoa Couverture Noir 72 UTZ Couverture Avanta Noir 72 diabetics as part of a controlled diet (with polyols instead of sugar) Couverture Nuance 66 Distinctive cocoa flavour. Cocoa mass is more than 80% high-grade fine flavoured cocoa Couverture Ecuador thin UTZ Very runny couverture. Distinctive cocoa flavour. Cocoa mass is 100% from Ecuador, finest high grade cocoa flavour Couverture Nerocco 61 Cocoa mass is more than 60% high-grade fine flavoured cocoa Couverture Nerocco 61 UTZ Couverture Luceria Harmonic chocolate taste. No added flavourings Couverture Nobile 55 Distinctive high grade cocoa flavour. Cocoa mass is more than 80% high-grade fine flavoured cocoa Couverture extra thin Aromatic, bitter cocoa flavour. Very runny Couverture Crémant OL UTZ Excellent cocoa flavour, aromatic and bitter. No e-numbers or lecithin (1) Viscosity: very runny to thick (2) % Cocoa: Percentage of dry cocoa solids OL = lecithin free 8 9

6 COUVERTURES Article name Viscosity (1) Cocoa % (2) Milk % Saccharose % Nut content % Total fat % Cistern Container 10kg bag, broken 16.5kg bag, broken 20kg bag, broken 6kg bucket 10kg bucket 150 x 100g bar Shelf life in weeks Pour into mould Pour into hollow articles Dipping Spraying Flavouring Covering Making ganache Coating Storage temperature C Number of packages per pallet Couverture Crémant 50 Aromatic, bitter cocoa flavour. Excellent mix of cocoa masses. Cereal Couverture Crémant 50 UTZ Couverture Gordola UTZ Balanced cocoa flavour, relatively runny Couverture 248 UTZ Very runny, somewhat coarse texture and with no added flavourings * Couverture 98 UTZ Couverture with aromatic and bitter cocoa flavour. Cocoa mass is more than 83% high-grade fine flavoured cocoa Cooking Chocolate Bake stable and bitter. Pastries Cooking Chocolate UTZ Chocolate Crémant Robust UTZ Chocolate with hazelnut flavour and aromatic, bitter cocoa flavour. More fat bloom resistant than Couverture Crémant (1) Viscosity: very runny to thick (2) % Cocoa: Percentage of dry cocoa solids OL = lecithin free * 75g sachets (BT) in 3.75 kg box on pallet with 49 boxes = Item No Addition to baking set

7 COUVERTURES Article name Viscosity (1) Cocoa % (2) Milk % Saccharose % Nut content % Total fat % Cistern Container 10kg bag, broken 16.5kg bag, broken 20kg bag, broken 6kg bucket 10kg bucket 150 x 100g bar Shelf life in weeks Pour into mould Pour into hollow articles Dipping Spraying Flavouring Covering Making ganache Coating Storage temperature C Number of packages per pallet Milk Couvertures Double cream Chocolate OL UTZ Double cream chocolate, compliant with Swiss food legislation. Lecithin free Milkchoco-Coating 318 UTZ Very runny milk couverture Milk Couverture Intense 42 / 14 Milk chocolate with strong cocoa flavour. Cocoa mass is more than 42% high-grade fine flavoured cocoa Milk Couverture Ronco UTZ Milk couverture with distinctive milk chocolate flavour and extremely low viscosity Milk Couverture lactose free UTZ Whole milk chocolate without lactose. Slight caramel flavour, smooth Hay Milk Couverture UTZ Typical milk chocolate with approx. 14% dried Austrian hay milk (milk from cows not fed with silage) Milk Couverture Organic Havelaar From EU-certified organic production. With FAIRTRADE (Max Havelaar) certified ingredients Milk Couverture Classic 34 / 19 Milk Couverture Classic 34 / 19 UTZ Typical Swiss milk chocolate taste with a relatively strong cocoa flavour. Cocoa mass is made from more than 59% high grade fine flavoured cocoa Milk Couverture Topmilk 34 / 27 Distinctive milk taste. No added flavourings (1) Viscosity: very runny to thick (2) % Cocoa: Percentage of dry cocoa solids OL = lecithin free 12 13

8 COUVERTURES Article name Viscosity (1) Cocoa % (2) Milk % Saccharose % Nut content % Shelf life in weeks Total fat % Cistern Container 10kg bag, broken 16.5kg bag, broken 20kg bag, broken 6kg bucket 10kg bucket 150 x 100g bar Pour into mould Pour into hollow articles Dipping Spraying Flavouring Covering Making ganache Coating Storage temperature C Number of packages per pallet Milk Couverture 55 UTZ Milk couverture, very runny, somewhat coarse texture and with no additional flavourings Milk Couverture Splendid 35 / 26 Distinctive milk and cocoa flavour with a slightly sweet taste Milk Couverture Melide UTZ Milk chocolate with balanced cocoa and milk flavour Milk Couverture Bright 33 / 14 Typical milk flavour, relatively light colour Milk Couverture Lucerna UTZ Relatively raw- and sweet-tasting milk couverture Milk Couverture Extra 31 / 25 Extra-fine, light milk chocolate with typical milk taste, light hazelnut flavour and mild cocoa flavour. Cocoa mass is more than 55% high-grade fine flavoured cocoa Milk Couverture Avanta 30 / 25 diabetics as part of a controlled diet (with polyols instead of sugar). Cocoa mass is more than 54% high-grade fine flavoured cocoa Milk Couverture Lucia UTZ Relatively raw- and sweet-tasting milk chocolate Milk Couverture Eco Organic Havelaar From EU-certified organic production. With FAIRTRADE (Max Havelaar) certified ingredients (1) Viscosity: very runny to thick (2) % Cocoa: Percentage of dry cocoa solids OL = lecithin free 14 15

9 COUVERTURES Article name Viscosity (1) Cocoa % (2) Milk % Saccharose % Nut content % Total fat % Cistern Container 10kg bag, broken 16.5kg bag, broken 20kg bag, broken 6kg bucket 10kg bucket 150 x 100g bar Shelf life in weeks Pour into mould Pour into hollow articles Dipping Spraying Flavouring Covering Making ganache Coating Storage temperature C Number of packages per pallet White Couvertures White Couverture Blanca 35 / 21 White Couverture Blanca 35 / 21 UTZ Balanced milk flavour Chocolate Blond UTZ Creamy, smooth couverture. Incomparable taste with delicate caramel and biscuit flavour White Couverture 807 Very strong milk flavour, less sweet (contains lactose) White Couverture 807 UTZ White Couverture thin UTZ Very runny white couverture. Balanced milk flavour (1) Viscosity: very runny to thick (2) % Cocoa: Percentage of dry cocoa solids OL = lecithin free 16 17

10 Cocoa Liquors, Butter, Nibs

11 COCOA LIQUORS, BUTTER, NIBS Article name Cocoa Liquor from Noble Beans Cocoa Liquor Arriba Genuine, ground cocoa liquor. Noble beans, very bitter flavour.. Shelf life in weeks Storage temperature C Number of packages per pallet Chocolate Container 10kg bag 20kg bag 20kg bucket As chocolate component Decoration Flavouring As an additive Cocoa Liquor from Ordinary Beans Cocoa Liquor Ghana Genuine, ground cocoa liquor. Ordinary beans. Easier melting in splinters. Chocolate Cocoa Liquor Ivory Genuine, ground cocoa liquor. Chocolate Cocoa Liquor Soluble Solubilised (alkalised), very finely ground cocoa liquor. Chocolate Cocoa Liquor Soluble UTZ Cocoa Butter Cocoa Butter Pure cocoa butter. Shelf life liquid: 3 weeks. Chocolate Cocoa Butter UTZ Cocoa Nibs Cocoa Nibs roasted Crushed and roasted cocoa nibs

12 Powder

13 POWDER Product name Cocoa% (1) Saccharose% Cocoa butter% Total fat% Sieved in mm Additives 20kg bag 25kg bag As chocolate component Decoration Flavouring Shelf life in weeks Storage temperature C Number of packages per pallet Crumb Milk Choco Crumb Milk Choco Crumb 37 UTZ Chocolate Powder Pasteurised, vacuum-dried, then ground into a powder. Mixture of milk, sugar and cocoa mass. Creamy caramel flavour. Shelf life: 52 weeks. Pasteurised, vacuum-dried, then ground into a powder. Mixture of milk, sugar and cocoa mass. Creamy caramel flavour. Shelf life: 52 weeks. Chocolate Chocolate Chocolate Powder 59 Strong chocolate powder, very fine texture Chocolate Powder 59 UTZ Chocolate Powder 45 A Light brown colour, strong chocolate flavour, very fine texture Aroma Chocolate Powder 45 A UTZ Chocolate Powder 45 UTZ Light brown colour, strong chocolate flavour, very fine texture (1) % Cocoa: Percentage of dry cocoa solids None of our chocolate powders contain lecithin. A = flavouring 24 25

14 POWDER Product name Cocoa% (1) Saccharose% Cocoa butter% Total fat% Sieved in mm Additives 20kg bag 25kg bag As chocolate component Decoration Flavouring Shelf life in weeks Storage temperature C Number of packages per pallet Cocoa Powder Cocoa Powder Elena 20 / 22% Cocoa Powder Elena 20 / 22% UTZ Reddish-brown cocoa powder. Chocolate Cocoa Powder Elena 10 / 12 % Cocoa Powder Elena 10 / 12% UTZ Reddish-brown, fat-reduced cocoa powder. Chocolate Cocoa Powder D11B 10 / 12% Cocoa Powder D11B 10 / 12% UTZ Very dark colour and very bitter fat-reduced cocoa powder. Chocolate (1) % Cocoa: Percentage of dry cocoa solids None of our chocolate powders contain lecithin. A = flavouring 26 27

15 Chocolate Splinters

16 CHOCOLATE SPLINTERS Article name Stracciaforte Splinters High cocoa content for an intense flavour. Cocoa% (1) Saccharose% Total fat% Shelf life in weeks Storage temperature C Number of packages per pallet / L: Size in mm (2) 250kg Big bag 110kg Big bag 10kg bag 17.1kg bag 20kg bag 1.5kg box 5kg box 6kg box 7kg box Decoration Flavouring As an additive Friletti Noir UTZ Wafer-thin, irregularly broken pieces of extra-dark chocolate Couverture Ecuador Splinters UTZ Cocoa mass is 100% from Ecuador, finest high-grade cocoa flavour L: Nerocco Splinters Cocoa mass is 60% high-grade fine flavoured cocoa L: Premium Bitter Splinters OL UTZ Distinctive high-grade fine cocoa flavour, free from e-numbers and lecithin L: < Crémant Splinters OL UTZ Excellent cocoa flavour, aromatic and bitter. Free from e-numbers M L: < Crémant Splinters Excellent cocoa flavour, aromatic and bitter XL: (1) % Cocoa: Percentage of dry cocoa solids (2) Size in mm: Estimated size of approx. 80% of splinters. Some pieces may differ in size. XXS = extra extra small / XS = extra small / M = medium / L = large/ XL = extra large OL = lecithin free 30 31

17 CHOCOLATE SPLINTERS Article name Cooking Chocolate Splinters Cooking Chocolate Splinters UTZ Bake stable and bitter. Cocoa% (1) Saccharose% Total fat% Shelf life in weeks Storage temperature C Number of packages per pallet / Size in mm (2) XXS: <2.0 XS: XL: kg Big bag 110kg Big bag 10kg bag (XS) 17.1kg bag (XL) 20kg bag 1.5kg box 5kg box 6kg box 7kg box Decoration Flavouring As an additive Black Forest Splinters Flat cooking chocolate flakes/ shavings Splinters for foils Dark chocolate splinters. Splinters can be rolled into sheets for decorating confectionery L: > Chocolate Splinters 110 XXS: < Bake stable splinters Chocolate Splinters 110 UTZ L: (1) % Cocoa: Percentage of dry cocoa solids (2) Size in mm: Estimated size of approx. 80% of splinters. Some pieces may differ in size. XXS = extra extra small / XS = extra small / M = medium / L = large/ XL = extra large OL = lecithin free 32 33

18 Compound Coatings

19 COMPOUND COATINGS Article name Viscosity (1) Cocoa% (2) Milk% Saccharose% Total fat% Cistern Container 10kg bag, broken 20kg bag, broken 6kg bucket Shelf life in weeks Storage temperature C Number of packages per pallet Dark Dipping Spraying Covering Compound Coating Cornets UTZ Coating with high cocoa content Compound Coating dark Dark, excellent cocoa flavour. Compound Coating dark UTZ Compound Coating dark thin Dark, very runny compound coating, excellent cocoa flavour Compound Coating hard Mixture of light and dark coating. Relatively hard after crystallisation Compound Coating 802 UTZ Very thin and dark compound coating Light Compound Coating bright Light, excellent cocoa flavour Compound Coating Avellana UTZ Light compound coating with 6% hazelnuts White Icing White Very thin, solidifies quickly (30 weeks) (5kg / 52 weeks) (1) Viscosity: very runny to thick (2) % Cocoa: Percentage of dry cocoa solids 36 37

20 Fillings

21 FILLINGS Article name Cocoa% (2) Milk% Saccharose% Hazelnut% Almond% Total fat% Container 11kg bucket 25kg bucket 10kg block 20kg block 4x1kg can Extrusion Dipping Flavouring Filling Covering Shelf life in weeks Storage temperature C Number of packages per pallet Cocoa Filling Choco UTZ Sweet filling containing cocoa, with chocolate flavour Filling Tremona Sweet filling containing cocoa, with chocolate flavour Cocoa-Hazelnut Filling Gianduja Balanced nutty flavour. Milky taste Filling Sandwich Bitter and dark. Praline flavour. Remains paste-like at room temperature. Contains water. Shelf life in bucket: 40 weeks Filling Branches Nutty cocoa filling Filling Pralinor With intense nutty flavour Filling Firenze With 10% chocolate. Remains paste-like at room temperature Filling Japonais UTZ Nutty flavour. With non-hydrogenated fats and only natural flavourings Filling Cremisso UTZ baking. Remains paste-like at room temperature (1) % Cocoa: Percentage of dry cocoa solids 40 41

22 FILLINGS Article name Cocoa% (2) Milk% Saccharose% Hazelnut% Almond% Total fat% Container 11kg bucket 25kg bucket 10kg block 20kg block 4x1kg can Extrusion Dipping Flavouring Filling Covering Shelf life in weeks Storage temperature C Number of packages per pallet Filling Frelitta Nutty flavour. Remains paste-like at room temperature Filling Piemont UTZ Remains paste-like at room temperature Cocoa-Almond-Hazelnut Filling Giandor UTZ Nutty flavour and Kirsch flavouring Filling Giandor Robust UTZ With nutty flavour and Kirsch flavouring. More fat bloom resistant than Filling Giandor Coffee Mocca Paste Paste with distinctive coffee flavour. Contains 42.6% coffee White Filling neutral Neutral filling as a base for various flavourings Filling white Airolo Milky taste. Slightly cooling during consumption (dextrose) Fruity Filling Orange UTZ Cocoa-hazelnut-orange filling. Contains approx. 5.5% orange powder Slightly cooling during consumption (dextrose) Various Filling Marroni Chestnut filling with approx. 9% ground sweet chestnut (1) % Cocoa: Percentage of dry cocoa solids 42 43

23 Fingers, Cubes Vermicelli, Chocolate Coated Products

24 FINGERS, CUBES, VERMICELLI, CHOCOLATE COATED PRODUCTS Article name Fingers Comtesse Fingers 20gr Branches Fingers 10.5gr Branches Fingers 15gr Branches Fingers 23.5gr Branches Fingers 50gr Branches Fingers dark 27g Cubes Cooking Chocolate Cubes Praline fingers with almond and hazelnut. Praline fingers with hazelnut. Praline fingers with hazelnut. Praline fingers with hazelnut. Praline fingers with hazelnut. Praline fingers with hazelnut. Pastries Pastries Pastries Pastries Pastries Pastries Cocoa% (1) x17x x15x x17x x20x x20x x19x Bake stable and bitter. Pastries x6x5 Milk% Saccharose% Shelf life in weeks 78 52/ Storage temperature C Number of packages per pallet Nut content% Total fat% approx. LxBxH in mm 15kg bag 6kg box kg box 8kg box 6.4kg in a reusable box (2) 4x1kg bag Decoration As an additive Cooking Chocolate Cubes UTZ * Vermicelli Vermicelli Excellent bite, attractive sheen and fine cocoa flavour Chocolate Coated Products Chocolate Coated Raisins Raisins coated with milk couverture. Shelf life: 52 wks. 63 packages per pallet Chocolate Coated Raisins dark Raisins coated with dark couverture. Shelf life: 52 wks. 63 packages per pallet Chocolate Coated Almonds dark Almonds coated with dark couverture. Shelf life: 52 wks. 63 packages per pallet Chocolate Covered Pecan Splinters UTZ Chocolate coated pecan splinters. Shelf life: 52 wks. 63 packages per pallet. Pastries (1) % Cocoa: Percentage of dry cocoa solids (2) MWG= Reuseable box *50g sachet (BT) as addition to baking set. 54 packages per pallet

25 Hazelnuts, Croquants, Almonds

26 HAZELNUTS, CROQUANTS, ALMONDS Article name Croquant Hazelnut Croquant H Hazelnut Croquant D 3-4 Hazelnuts roasted with sugar, light-coloured variety. Hazelnuts roasted with sugar, dark-coloured variety. Shelf life in weeks Storage temperature C Number of packages per pallet kg bag 20kg bag kg box 20kg bucket Decoration Flavouring As an additive Coating Hazelnut Croquant D 4-8 Hazelnuts roasted with sugar, dark-coloured variety Hazelnuts Roasted Hazelnut STA Whole medium-roasted hazelnuts Roasted Hazelnut SST Whole dark-roasted hazelnuts Roasted Hazelnut 0-1 Roasted, shaved hazelnuts. Thickness approx. 0-1 mm Roasted Hazelnut 0-3 Roasted, chopped hazelnuts. Size approx. 0-3mm Roasted Hazelnut 1-4 Roasted hazelnut splinters (approx. 1-4 mm) STA = stark geröstet SST = sehr stark geröstet 50 51

27 HAZELNUTS, CROQUANTS, ALMONDS Article name Hazelnut Paste Almonds Roasted Almonds Roasted hazelnuts ground to a very fine paste. Whole almonds, medium-roasted. Shelf life in weeks Storage temperature C Number of packages per pallet kg bag 20kg bag kg box 20kg bucket Decoration Flavouring As an additive Coating Almondsticks small roasted Small almondsticks from blanched, lightly-roasted almonds Roasted Almonds 1-4 Blanched, roasted and chopped almonds. (Splinters approx. 1-4mm) Roasted Almonds 6-8 Blanched, roasted and chopped almonds. (Splinters approx. 6-8mm) Blanched Almonds ground Blanched and ground almonds STA = medium-roasted SST = dark-roasted 52 53

28 Sugar- and Special Products

29 SUGAR PRODUCTS AND SPECIAL PRODUCTS Article name Sugar Products Fondant white Caramelised sugar dark ground Caramelised sugar light ground White, sweet mixture. Roasted sugar, dark-coloured variety. Roasted sugar, light-coloured variety. Saccharose% Shelf life in weeks Storage temperature C Number of packages per pallet Container 20kg bag kg bag 12kg bucket 25kg bucket 15kg box As chocolate component Dipping Decoration Flavouring As an additive Covering Caramel sirup 76 / 77% TS Dark, caramel-like sirup with 76 / 77% dry solids. Patisserie & Dessert Special Products Potash 98 / 100 Pure potassium carbonate Soya lecithin Emulgator used to reduce the viscosity of chocolate or fillings. Chocolate

31 PACKAGING Name Mass per package (cm) LxBxH Number of packages per pallet Pallet height including pallet (cm) Name Mass per package (cm) LxBxH Number of packages per pallet Pallet height including pallet (cm) Cistern (approx. 6-20t) 10kg bucket Height 25 Ø Lid: 29 Ø Base: Container (approx. 1t) 124x84x171 6kg bucket 29x20x kg Big bag 60x100x kg box 29x19x kg Big bag 100x80x kg bag 77x37x kg box Various Chocolate coated products 39x26x13 39x26x kg bag Ground / Nibs Broken Splinters Splinters Powder 53x80x13 53x80x13 39x86x18 39x86x18 59x48x kg box 38x25x kg box Praline Fingers Splinters 39x26x kg bag 53x80x kg box Praline Fingers Splinters 39x26x13 39x25x kg bag 39x86x kg box 37x19x kg bag 45x81x kg bag Nuts Various 45x53x13 45x53x kg box 30x20x kg block 60x40x kg bucket Height: 42 Ø Lid: 34 Ø Base: kg block 60x40x kg bucket Height: 42 Ø Lid: 34 Ø Base: kg in reusable box 39x26x kg bucket Height: 25 Ø Lid 29 Ø Base: x 100g bars 39x26x x1kg can 39x26x kg bucket Height: 25 Ø Lid: 29 Ø Base: x1kg bag 30x20x

32 NOTE 100% Wood from wellmanaged forests FSC C Printed on paper that is awarded with the Blue Angel, the German environmental label. 63

33 Chocolat Frey AG CH-5033 Buchs Switzerland +41 (0) (0) Industry Contact: +41 (0)

Cocoa Mass Signature flavour for your chocolate

Cocoa Mass Signature flavour for your chocolate Mass Signature flavour for your chocolate A leading supplier of cocoa mass worldwide Olam mass processing Presence in cocoa-growing countries and proximity to farmers allows for optimal selection of cocoa