WORLDWIDE. Product List Proud Partner of the MOF Chocolatier

Transcription

1 WORLDWIDE Product List 2018 Proud Partner of the MOF Chocolatier

2 To create exceptional products Contents Felchlin s passion is to create the most exceptional products with great dedication to obtain the maximum indulgence in a product. This leads us to the fact that we strive the highest amount of fine raw materials in our products in order to reduce sugar. Today s awareness for sustainable and healthy food is certainly not a new topic for Felchlin, it is and has always been Felchlin s philosophy to offer a unique range of high-end products for the purpose of being a reliable and supportive partner for our customers to ensure their success. Although we offer premium varieties of chocolate, we also provide an outstanding midline product line for the professional users, such as pastry chefs, chocolatiers, caterers, hotels and restaurants for diverse applications, including ready-to-use coatings, giandujas, natural fillings, and products for decorations. We have the flexibility to produce, innovate or to adapt products to meet customer s needs. Quality Assurance is for Felchlin an essential factor. We specialise in quality, not quantity. This strategy places high demands on raw ingredients, production technologies but most of all, its people. Knowing that we work with true quality ingredients and that we adhere to strict Swiss and international quality standards means that we are offering only the best. Our ongoing commitment is to grow our business with the same honesty and integrity we use to craft our high quality and reliable products, with sustainability. GRAND CRU COUVERTURES 4 5 GRAND CRU DE TERROIR COUVERTURES 4 7 COUVERTURES & CHOCOLATES 8 9 BEAN TO BAR / LIFESTYLE COUVERTURES YOUR PERSONALISED SWISS COUVERTURE 12 FELCHLIN S WORLD OF FLAVOURS 13 CACAO PRODUCTS, GLAZES, COATINGS & MOULDINGS GIANDUJAS, PRALINE PASTES & GIANDUJA BASES SUSTAINABILITY AT FELCHLIN FILLINGS CARAMEL CREAMS, NATURAL FLAVOURINGS, FILLINGS TO BAKE MARZIPAN, PRODUCTS FOR DECORATION, MOUSSE, CREAM POWDER TARTLET SHELLS CHART FOR PERSONALISED MARACAIBO COUVERTURE 30 FELCHLIN TRAINING CENTRE: CONDIRAMA 31 INDICATION FOR TEMPERING OF COUVERTURES 32 CONVERSION CHART 33 OUR PARTNERS 34 CERTIFICATE FELCHLIN COUVERTURE STANDARDS 35 CHRISTIAN ASCHWANDEN CEO of Felchlin Proud Partner of the MOF Chocolatier Kosher Parve Kosher Dairy All information in this catalogue is subject to change without prior notice, based on Swiss food law specifications. 2 3

3 Grand Cru Couvertures Origin Cacaobean Total Cacao fat % Total Milk fat % Total Sugars % Viscosity drops one shot coating machine moulding hand moulding interiors seeding Min. Cacao Grand Cru Sauvage Couvertures CS93E Bolivia 68 % 60 h, Couverture Dark Rondo, HCS, KD 2) Bolivia ct mth Cacao kernel (Bolivia), sugar, cacao butter. 68 % CS95E Bolivia 38 % 48 h, Couverture Milk Rondo, HCS, KD 2) Bolivia ct mth Sugar, cacao butter, cacao kernel (Bolivia), skimmed MILK powder, whole MILK powder, CREAM powder, vanilla* Madagascar. 38 % Grand Cru Couvertures CS87E Arriba 72 % 72 h, Couverture Dark Rondo, HCS, KD 2) Ecuador ct mth Cacao kernel (Ecuador), sugar, cacao butter, vanilla* Madagascar. 72 % Bolivia, Venezuela, CR12E Centenario Concha 70 % 48 h, Couverture Dark Rondo, HCS, KD 2) ct mth Cacao kernel (Bolivia, Venezuela, Ecuador), cane sugar* (origin: South America), cacao butter. Ecuador 70 % Bolivia, Venezuela, CR13E Centenario Crudo 70 %, Couverture Dark Bar Rustical, HCS, KD 2) ct mth Cacao kernel (Bolivia, Venezuela, Ecuador), cane sugar* (origin: South America), cacao butter. Ecuador 70 % CO27E Costa Rica 70 % 72 h, Couverture Dark Rondo, HCS, KD 2) Costa Rica ct mth Cacao kernel (Costa Rica), cane sugar* (origin: South America), cacao butter. 70 % CO28E Costa Rica 40 % 36 h, Couverture Milk Rondo, HCS, KD 2) Costa Rica ct mth Cane sugar* (origin: South America), cacao butter, whole MILK powder, cacao kernel (Costa Rica), skimmed MILK powder. 40 % Dominican CR74E Elvesia Rep. Dom. 74 % 72 h, Couverture Dark Rondo, HCS, KD 2), Organic 3) Republic Dominican CR49E Elvesia Rep. Dom. 42 % 30 h, Couverture Milk Rondo, HCS, KD 2), Organic 3) Republic ct mth ct mth Cacao kernel from cacao beans* (origin: Dominican Republic), cane sugar* (origin: South America), cacao butter from cacao beans* (origin: Dominican Republic). Cane sugar* (origin: South America), cacao butter from cacao beans* (origin: Dominican Republic), cacao kernel from cacao beans* (origin: Dominican Republic), whole MILK powder* (origin: ), emulsifier (E322: sunflower lecithin). 74 % 42 % CR44E Grenada 65 %, Couverture Dark Rondo, HCS, KD 2) Grenada ct mth Cacao kernel (Grenada), sugar, cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 65 % Sugar, cacao butter, cacao kernel (Grenada), skimmed MILK powder, whole MILK powder, CREAM powder, emulsifier (E322: SOYA CR29E Grenada 38 %, Couverture Milk Rondo, HCS, KD 2) Grenada ct mth % lecithin), vanilla* Madagascar. CS88E Madagascar 64 % 72 h, Couverture Dark Rondo, HCS, KD 2) Madagascar ct mth Cacao kernel (Madagascar), sugar, cacao butter, vanilla* Madagascar. 64 % CR88E Maracaibo Intenso, Couverture Dark Rondo, HCS, KD 2) Venezuela ct mth Cacao kernel (Venezuela), sugar, cacao butter. 66 % CO88E Maracaibo 88 %, Couverture Dark Rondo, HCS, KD 2) Venezuela ct mth Cacao kernel (Venezuela), sugar, cacao butter. 88 % CS59E Maracaibo Clasificado 65 %*, Couverture Dark Rondo, HCS, KD 2) Venezuela ct mth CL59E Maracaibo Clasificado 65 %*, Couverture Dark Bar 500 g, HCS, KD 2) Venezuela ct mth Please refer to p. 32 for further information on tempering Cacao kernel (Venezuela), sugar, cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 65 % CS29E Maracaibo Clasificado 65%, Couverture Dark Grated, HCS, KD 2) Venezuela pail 5 24 mth CS58E Maracaibo Créole 49 %, Couverture Milk Rondo, HCS, KD 2) Venezuela ct mth CS36E Maracaibo Criolait 38 %, Couverture Milk Rondo, HCS, KD 2) Venezuela ct mth CL92E Maracaibo Criolait 38 %, Couverture Milk Bar 500g, HCS, KD 2) Venezuela ct mth CS34E Maracaibo Crème 33 %, Couverture Milk Rondo, HCS, KD 2) Venezuela ct mth Sugar, cacao kernel (Venezuela), cacao butter, CREAM powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. Sugar, cacao butter, cacao kernel (Venezuela), skimmed MILK powder, whole MILK powder, CREAM powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. Sugar, cacao butter, whole MILK powder, skimmed MILK powder, partially skimmed MILK powder, cacao kernel (Venezuela), emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 49 % 38 % 33 % CR60E Rio Huimbi 62 %, Couverture Dark Rondo, HCS, KD 2) Ecuador ct mth Cacao kernel (Ecuador), sugar, cacao butter. 62 % CR40E Rio Huimbi 42 %, Couverture Milk Rondo, HCS, KD 2) Ecuador ct mth Sugar, cacao butter, cacao kernel (Ecuador), skimmed MILK powder, whole MILK powder, CREAM powder. 42 % Grand Cru de Terroir Couvertures with Lait de Terroir from the UNESCO Biosphere Entlebuch CO22E CO35E Opus Lait 38 %, Lait de Terroir, Couverture with UNESCO Biosphere Meadow-Milk, Rondo, HCS, KD 2) Madagascar ct mth Halal Certification Services, * Awarded for the best couverture in the world by the renowned Accademia Maestri Pasticceri Italiani Sugar, cacao butter from cacao beans* (origin: Dominican Republic), whole MILK powder, cacao kernel (Madagascar), emulsifier (E322: sunflower lecithin). Opus Blanc 35 %, Lait de Terroir, Couverture with UNESCO Biosphere Meadow-Milk, Rondo, HCS, KD 2) ct mth Sugar, cacao butter from cacao beans* (origin: Dominican Republic), whole MILK powder, emulsifier (E322: sunflower lecithin). 35 % vegans 2) Kosher Parve / Kosher Dairy 3) Organic Programme certification: bio.inspecta AG Couverture or chocolate for baking or making ganaches Standard fluid couverture for making ganaches, mechanised/ manual moulding and coating High fluid couverture for making ganaches, mechanised/ manual moulding and coating Application: = possible / = ideal * Certified organic ingredient Proud Partner of the MOF Chocolatier 38 % 4 5

4 Grand Cru de Terroir Couvertures Opus Blanc 35%, Lait de terroir, white couverture & Opus Lait 38%, Lait de terroir, milk couverture Pure Mountain Meadow Milk rich milk flavours, smooth taste Exclusive Swiss milk couvertures of certified origin with mountain meadow milk from the UNESCO Biosphere. Produced with Trinitario and Criollo noble cacao beans grown in the area near Sambirano, Madagascar, noble cacao butter originating in the Dominican Republic and milk from the biosphere Entlebuch,. Opus Lait 38 % Cacao Intensity [Scale 1 to 10] Flavour/Intensity [Chronological perception] Cacao Forest honey Pear Opus Blanc 35 % Milk Intensity [Scale 1 to 10] Flavour/Intensity [Chronological perception] Cream Floral honey Almond paste Vanilla UNESCO BIOSPHERE ENTLEBUCH LUCERNE SWITZERLAND 6 7

5 Couvertures & Chocolates Origin Cacaobean Total Cacao fat % Total Milk fat % Total Sugars % Viscosity drops one shot coating machine moulding hand moulding interiors seeding Min. Cacao Dark Couvertures, Chocolates CR26E Accra Intenso, Couverture Dark Rondo, HCS, KD 2) Ghana ct mth Cacao kernel (Ghana), sugar, cacao butter, emulsifier (E322: SOYA lecithin). 64 % CS73E Accra 62 %, Couverture Dark Rondo, HCS, KD 2) Ghana ct mth Cacao kernel (Ghana), sugar, cacao butter, low-fat cacao powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 62 % CS66E Chocolini 44 %, Chocolate Dark Rondo 0.18 g, bake proof, HCS, KD 2) Ghana ct mth Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: SOYA lecithin). 44 % CS61E Felcor extra-bitter 73 %, Couverture Dark Rondo, HCS, KD 2) Ecuador, ct mth Cacao kernel (Ecuador, Colombia, Ghana), sugar, cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 73 % CS60E Felcor 52 %, Couverture Dark Rondo, extra-fine, HCS, KD 2) ct mth Colombia, Ghana CL86E Felcor 52 %, Couverture Dark Bar, HCS, KD 2) ct mth CS86E Felcor 52 %, Couverture Dark Rondo, HCS, KD 2) ct mth Please refer to p. 32 for further information on tempering Sugar, cacao kernel (Ecuador, Colombia, Ghana), cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 52 % CS70E Gastro 58 %, Couverture Dark Rondo, HCS, KD 2) Ghana ct mth Cacao kernel (Ghana), sugar, cacao butter, dextrose, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 58 % CP20E Lord 49 %, Couverture Dark Bar, HCS, KD 2) Ghana ct mth Sugar, cacao kernel (Ghana), cacao butter, dextrose, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 49 % CO31E Sambesi Dark 55 %, Chocolat Dark Bar, HCS, KD 2) ) ct mth Cacao kernel, sugar, cacao butter, emulsifier (E322: SOYA lecithin). 55 % CO45E Sao Palme 75 %, Couverture Dark Rondo, HCS, KD 2) Sao Tomé ct mth Cacao kernel (Sao Tomé), sugar, cacao butter, emulsifier (E322: SOYA lecithin). 75 % CR19E Sao Palme 60 %, Couverture Dark Rondo, HCS, KD 2) Ghana ct mth Cacao kernel (Ghana), sugar, cacao butter, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. 60 % CL72E Supremo 62 %, Couverture Dark Bar 500 g, SUGAR, HCS, KD 2) Ghana ct mth 41 0 Cacao kernel (Ghana), sweetener (E965: maltitol), cacao butter, vanilla* Madagascar, emulsifier (E322: sunflower lecithin). 62 % Milk Couvertures, Chocolates CS49E Accra Lait 42 %, Couverture Milk Rondo, HCS, KD 2) Ghana ct mth CL85E Ambra 38 %, Couverture Milk Bar, HCS, KD 2) ct mth Ecuador, Ghana CS85E Ambra 38 %, Couverture Milk Rondo, HCS, KD 2) ct mth CO38E Caramelito 36 %, Couverture Milk, Caramel Rondo, HCS, KD 2) Ghana ct mth CL71E Lacta 38%, Couverture Milk Bar 500g, NO ADDED SUGAR, LACTOSE, HCS, KD 2) Ecuador, Ghana ct mth Sugar, cacao kernel (Ghana), cacao butter, partially skimmed MILK powder, emulsifier (E322: SOYA lecithin), BUTTERFAT, vanilla* Madagascar. Sugar, partially skimmed MILK powder, cacao butter, cacao kernel (Ecuador, Ghana), emulsifier (E322: SOYA lecithin), MALT extract powder, vanilla* Madagascar. Sugar, cacao butter, cacao kernel (Ghana), WHEY powder, BUTTERFAT, maltodextrin, whole MILK powder, skimmed MILK powder, 36 % emulsifier (E322: SOYA lecithin), flavor, vanilla* Madagascar. Sweetener (E965: maltitol), whole MILK powder, cacao butter, cacao kernel (Ecuador, Ghana), emulsifier (E322.: 38 % sunflower lecithin), vanilla* Madagascar. CO32E Sambesi Milk 32 %, Chocolate Milk Bar, HCS, KD 2) ct mth Sugar, cacao butter, whole MILK powder, cacao kernel, emulsifier (E322: SOYA lecithin). 32 % CR18E Sao Palme 36 %, Couverture Milk Rondo, HCS, KD 2) Ghana ct mth White Couvertures CL79E Alba 36 %, Couverture White Bar, NO ADDED SUGAR, HCS, KD 2) ct mth CO49E Bionda 36 %, Couverture White Caramel Rondo, HCS ct mth FE36E Edelweiss 36 %, Couverture White Bar, HCS, KD 2) ct mth CS84E Edelweiss 36 %, Couverture White Rondo, HCS, KD 2) ct mth CS78E Mont-Blanc 31 %, Couverture White Rondo, HCS, KD 2) ct mth Sugar, cacao butter, cacao kernel (Ghana), partially skimmed MILK powder, whole MILK powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. Sweetener (E965: maltitol), cacao butter, whole MILK powder, skimmed MILK powder, vanilla extract* Madagascar, emulsifier (E322: SOYA lecithin). 36 % Sugar, cacao butter, whole MILK powder, BUTTERFAT, WHEY powder, maltodextrin, skimmed MILK powder, emulsifier (E322: SOYA lecithin), caramel. 36 % Sugar, cacao butter, whole MILK powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Sugar, cacao butter, whole MILK powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. CO30E Sambesi White 30 %, Chocolat White Bar, HCS, KD 2) ct mth Sugar, cacao butter, whole MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. 30 % CR17E Sao Palme 30 %, Couverture White Rondo, HCS, KD 2) ct mth Vegan Confectionery Mass DF69E Vegan Choc Brun 44%, Vegan confectionary mass Brown, HCS, Organic 3) Ghana pail 6 18 mth DF64E Vegan Choc Blanc 38%, Vegan confectionary mass White, HCS, Organic 3) pail 6 18 mth Sugar, cacao butter, partially skimmed MILK powder, whole MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Cacao butter from cacao beans* (origin: Dominican Republic), cane sugar* (origin: South America), rice syrup powder* (origin: Pakistan), cacao kernel from cacao beans* (origin: Ghana), grated coconut* (origin: Sri Lanka), HAZELNUTS* (origin: Turkey), vanilla extract* Madagascar, fleur de sel (sea salt), emulsifier (E322.: sunflower lecithin). Cacao butter from cacao beans* (origin: Dominican Republic), cane sugar* (origin: South America), rice syrup powder* (origin: Pakistan), ALMONDS* (origin: EEC), grated coconut* (origin: Sri Lanka), emulsifier (E322.: sunflower lecithin), vanilla extract* Madagascar, fleur de sel (sea salt). Couverture or chocolate for baking or making ganaches Halal Certification Services, 2) * Certified organic ingredient Proud Kosher Parve / Kosher Dairy Partner Standard fluid couverture for making ganaches, mechanised/ of the MOF manual moulding and coating Chocolatier vegans 3) Organic Programme certification: bio.inspecta AG High fluid couverture for making ganaches, mechanised/ manual moulding and coating 8 Application: = possible / = ideal 9 Please refer to specific technical sheet for VeganChoc application. 42 % 38 % 36 % 36 % 31 % 30 % 44 % 38 %

6 Bean to Bar Profit from Felchlin s excellent raw materials and create your own personal chocolate. Lifestyle Couvertures Sugar free, no added sugar, low in sugar, vegan Felchlin s passion is to create the most exceptional products with great dedication to obtain the maximum indulgence in a product. This leads us to the fact that we strive the highest amount of fine raw materials in our products in order to reduce sugar. Today s awareness for sustainable and healthy food is certainly not a new topic for Felchlin, it is and has always been Felchlin s philosophy to offer a unique range of high-end products for the purpose of being a reliable and supportive partner for our customers to ensure their success. Art. No. CS04E Cacaomass Grand Gru, 100% Maracaibo, Rondo Cacao origin: Venezuela; Cacao Min. 99% Art. No. CS05E Cacaomass 100% Ghana, Rondo Cacao origin: Ghana, Cacao Min. 99% SUGAR, sweetener: maltitol Art. No. Product Packaging Cacao Content Sugar Content CL72E Supremo 62%Couverture Dark ct % (Ghana) 0% Bar 500g, HCS, KD 2) NO ADDED SUGAR, sweetener: maltitol Art. No. Product Packaging Cacao Content Sugar Content CL71E Lacta 38%, Couverture Milk Bar 500g, lactose free*, HCS, KD 2) ct % (Ecuador, Ghana) 8% (from milk) CL79E Alba 36%, Couverture White Bar 2.5, HCS, KD 2) ct 2 10 Cacao fat 36% (Dominican Republic) 11% (from milk) LOW IN SUGAR Art. No. Product Packaging Cacao Content Sugar Content C088E Maracaibo 88% Grand Cru Dark Rondo, contains only: ct % (Venezuela) 11% cacao kernel, sugar, cacao butter HCS, KD 2) Art. No. CA23E Cacao Nibs Ghana 3 4mm, roasted Cacao origin: Ghana, Cacao beans in pieces, Cacao Min. 100% Art. No. CA19E Cacao Nibs Croquant Ghana 2 3mm, roasted & caramelized Cacao origin: Ghana, Cacao beans in pieces, sugar, wheat glucose syrup, water. Art. No. CS11E Cacao butter 100%, grated Following cacaomasses: delivery time upon request Minimum order quantity: 500 per origin : to flavour creams, glazes, mixtures and doughs Art. Nr. Product Packaging Cacao Content CA53E Cacaomass Grand Cru, 100% Arriba Pail in Box à 5 minimum 99% (Ecuador) CA03E Cacaomass Grand Cru, 100% Bolivia Pail in Box à 5 minimum 99% (Bolivia) CA42E Cacaomass Grand Cru, 100% Ghana Pail in Box à 5 minimum 99% (Ghana) CA57E Cacaomass Grand Cru, 100% Madagascar Pail in Box à 5 minimum 99% (Madacascar) CA56E Cacaomass Grand Cru, 100% Maracaibo Pail in Box à 5 minimum 99% (Venezuela) CA43E Cacaomass Grand Cru, 100% Sao Tomé Pail in Box à 5 minimum 99% (Sao Tomé) V Art. No. Product Packaging Cacao Content Sugar Content DF69E Vegan Choc Brun 44% pail 6 44% (Ghana) 38% (cane sugar) Confectionery mass Brown, organic cert. (bio.inspecta AG), HCS DF64E Vegan Choc Blanc 38% Confectionery mass White, organic cert. (bio.inspecta AG), HCS CL72E CL71E CL79E C088E pail 6 Cacao fat 38% (Dominican Republic) DF69E 43% (cane sugar) DF64E All these products are: 2) Halal Certification Services, Kosher Parve / Kosher Dairy * lactose free within the Swiss foodlaw specifications: less then 0.1% lactose per 100 g Kosher Parve Kosher Dairy 10 11

7 100 % Customised Your Personalised Swiss Couverture Felchlin s World of Flavours Choose from over 35 different flavour directions. From roasted, spicy, nutty to flowery and fruity cacao notes all 100 % tailored to your individual needs. Outstanding Sensory Expertise, results in outstanding products Your benefits: Based on your flavour prerequisites, our experienced Felchlin team will find you the perfect beans or blend that match your customer s needs: over 15 different origins and 35 flavour directions to choose from, as well as 4 different base chocolates (dark, milk, white and caramel). From an already tasteful blend to an exclusive Grand Cru chocolate. For you Felchlin is overseeing the sourcing and manufacturing of the chocolate, from the cultivation to the conching and is offering you a superior product. To experience the diversity of flavours, the adventure, the taste of our Cacao-Selection requires awareness and time. We accompany our cacao from the blossom to the finsihed product and are unique in that we offer such a wide range of fine cacao beans with multifaceted and intensive flavour from the origin. In every processing step we treat the raw ingredients with care in order to maintain the distinctive characters and offer the maximum indulgence in the products. When degustating couverture, do as the «Felchlins» do and take your time while experiencing our Flavour World Judge the colour & surface of the chocolate. Key strengths when working with Felchlin: Unique: the customised chocolate (recipe) is exclusively developed and created for you Over 15 bean origins and 35 different flavour directions, pure and very distinctive Conching: our unique and traditional longitudinal conche for additional flavour development and modern production methods Slowly and gently roasting in small batches. Used temperature and time depends on the characteristics of the cacao beans and the desired roast flavour of the chocolate. The process occurs without time restrictions. Recipes: our R&D department and team of corporate pastry chefs will assist you with technical support and recipes/suggestions for you and your customers All Felchlin products are: 100 % manufactured in pure and of the highest quality cacao butter, ensuring best workability traceable cacao beans Cream, milk and sugar exclusively of Swiss origin except stated otherwise in compliance with the farmers, the cooperatives and the environment 3. Break the chocolate & listen to the snap. We do assess our couverture in four categories to provide you with a detailed and clear overview. Our sensory panel consists of 25 people, whereas 13 belong to the core panel (experts who also test cacao beans). While attending 4. Rub the chocolate between two fingers, feel the fineness & smell the fragrances. Let the chocolate melt in your mouth. regular training sessions held during the year, the panel stays updated and sensitised. There are over 600 different flavours present in cacao beans. We do focus on about of them. Cacao Intensity S Emotion Flavour and Intensity Possible Grand Cru Maracaibo Venezuela Maracaibo Sur del LagoCombinations Legal aspects: Please note that you are responsible to ensure compliance of the imported products with your national food regulations, food safety and food defence guidelines. All ingredients and subsequently the information on all labels have to be approved by our partner. NOTE: During a blind degustation conducted by the renowned and independent Accademia Maestri Pasticceri Italiani, Maracaibo Clasificado 65% was awarded the title of World s Best Couverture. Cacao Intensity Flavour/ Intensity [Scale 1 to 10] Maracaibo Clasificado 65% Emotion [Chronological perception] [Character] noble passionate Orangeblossom Contact your sales person for further details. authentic Cinnamon Possible Combinations [Inspiration] fruity roasted nutty spicy flowery... others apple pear strawberry mango blackberry lemon coffee caramel black tea hazelnut almond pistachio coconut cinnamon tonka bean rose lavender cream honey kirsch mint green tea lemon balm violet red wine grappa williams whisky honey orange Maracaibo Créole 49% lime pistachio cayenne pepper harmonious caramel Have a look at our separate Cacao Selection Felchlin brochure for the entire Grand Crus. mango overview of our hazelnut chilli warm hearted 12 Vanilla Raspberry gentle quince plum pear coffee nougat walnut almond ginger saffron 13

8 Cacao Products, Glazes, Coatings & Mouldings Cacao Products to use to... C to... F sprinkling decoration deepfreezing Cacaomass Grand Cru, 100 % Maracaibo, CS04E ct mth Cacao kernel 100 % (Venezuela). Cacao minimum 99 %. Rondo, HCS, KP 2) To flavour creams, glazes, mixtures and doughs. CS05E Cacaomass 100 % Ghana, Rondo, HCS, KP 2) ct mth Cacao kernel 100 % (Ghana). Cacao minimum 99 %. CA23E Cacao Nibs Ghana 3 4 mm, Roasted, HCS, KP 2) ct mth Cacao beans in pieces (Ghana). Cacao minimum 100 %. For decoration of cakes and pastries. Sprinkle on ice cream and Cacao Nibs Croqant Ghana 2 3 mm, desserts. Ingredient in pralines, fillings, giandujas, etc. CA19E ct mth Cacao beans in pieces (Ghana), sugar, wheat glucose syrup, water. Roasted & Caramelized, HCS, KP 2) CS11E Cacaobutter 100 %, Grated, HCS, KP 2) ct mth To adjust viscosity of couvertures or chocolates. To stabilise creams. Cacao butter 100 %. Cacao minimum 100 %. HA01E Cacaopowder %, HCS, KP 2) ct mth For chocolate sponges, doughs, ice cream, fondant, dusting. Cacao powder, vanilla. Glazes TM99E Choco Brillant Dark, Coating, HCS pail 6 18 mth TM98E Choco Brillant White, Coating, HCS pail 6 18 mth To cover pastries, cakes, entremets and desserts (can be diluted using max. 5 % water or sugar syrup). Wheat glucose syrup, sugar, water, palm kernel oil, low-fat cacao powder, palm oil, gelatine, maize glucose syrup, sunflower oil, acidifier (E330: citric acid), preservative (E200: sorbic acid, E202: potassium sorbate), emulsifier (E322: SOYA lecithin), edible salt, vanilla* Madagascar. Wheat glucose syrup, sugar, water, palm kernel oil, maize glucose syrup, skimmed MILK powder, palm oil, color (E171: titanium dioxide), dextrose, whole MILK powder, gelatine, sunflower oil, vanilla extract* Madagascar, acidifier (E330: citric acid), preservative (E200: sorbic acid, E202: potassium sorbate), emulsifier (E322: SOYA lecithin), edible salt. Halal Certification Services, 2) Kosher Parve / Kosher Dairy Application: = possible / = ideal * Certified organic ingredient Proud Partner of the MOF Chocolatier vegans mechanised coatings manual moulding microwave method Coatings & Mouldings NEW NEW NEW CS91E Ultra Dark M, Coating Dark Rondo, HCS mth Sugar, hardened palm kernel oil, low-fat cacao powder, dextrose, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. CP52E Ultra Dark M, Coating Dark Bar, HCS mth CU51E Ultra Dark, Coating Dark Rondo, HCS mth Sugar, coconut oil, low-fat cacao powder, shea butter, illipe butter, sunflower oil, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. CU50E Ultra Milk, Coating Milk Rondo, HCS mth Sugar, coconut oil, whole MILK powder, low-fat cacao powder, shea butter, illipe butter, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. CS96E Ultra White, Coating White Rondo, HCS mth Sugar, coconut oil, skimmed MILK powder, dextrose, whole MILK powder, shea butter, illipe butter, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. CS97E Ultra White M, Coating White Rondo, HCS mth FE53E Ultra White M, Coating White Bar, HCS mth Sugar, hardened coconut fat, hardened palm kernel oil, skimmed MILK powder, dextrose, whole MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Halal Certification Services, Application: = possible / = ideal * Certified organic ingredient vegans Palmfree CP52E TM99E Did you know that our quality requirements for cacao butter are over and above the industry standard? This ensures that the workability of our products remains at the highest level

9 Giandujas, Praline Pastes & Gianduja Bases to... C to... F whipping rolling piping coating one shot Giandujas CP82E Gianduja D, Gianduja Dark Hazelnuts Bar, HCS, KD 2) ct mth CP84E Gianduja M, Gianduja Milk Almonds Bar, HCS, KD 2) ct mth FE56E Gianduja W, Gianduja White Almonds, Extra fine, Bar, HCS, KD 2) ct mth FE93E Cocos Gianduja, Gianduja White Shredded Coconuts, HCS pail 6 18 mth mechanised moulding Pralines, specialities, confectioneries, pastries, ice cream. Sugar, HAZELNUTS, cacao kernel, cacao butter, WHEY powder, dextrose, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. Sugar, ALMONDS, cacao butter, whole MILK powder, cacao kernel, WHEY powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. Sugar, ALMONDS, cacao butter, whole MILK powder, WHEY powder, skimmed MILK powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Sugar, grated coconut 35 %, cacao butter, palm kernel oil, skimmed MILK powder, whole MILK powder, palm oil, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Halal Certification Services, * Certified organic ingredient 2) Kosher Parve / Kosher Dairy to... C to... F one shot Praline Pastes, Gianduja Bases DC46E Praline Paste 1:1, Praline Paste Hazelnuts, HCS pail 5 18 mth HAZELNUTS 47 %, sugar, cacao butter. DC44E Rustica Noble Piemontese 60 %, Base Gianduja Hazelnuts Rustica, HCS pail 5 18 mth HAZELNUTS 60 %, sugar, cacao butter. Sponges, ganaches, pralines, giandujas, DC54E Rustica Noble Valencia 60 %, Base Gianduja Almonds Rustica, HCS pail 5 18 mth mechanised marzipan, doughs, cookies, cakes, mousses, ALMONDS 60 %, sugar, cacao butter. moulding sorbets, ice cream, sauces. DC74E Fina Noble Piemontese 60 %, Base Gianduja Hazelnuts, HCS pail 5 18 mth HAZELNUTS 60 %, sugar, cacao butter. DC78E Fina Noble Valencia 60 %, Base Gianduja Almonds, HCS pail 5 18 mth ALMONDS 60 %, sugar, cacao butter. Halal Certification Services, vegans Did you know that we use the best cacao butter to naturally stabilise our gianduja basis mass, in order to avoid the separation of nut oil?... that the stabilisation of our praline pastes and giandujas helps to prevent fat bloom on pralines or chocolate confectionery, compared to most other nut pastes?... that the stabilisation process leads to a longer preservation of the taste from the freshly roasted nuts? CP82E DC46E 16 17

10 Sustainable relationships a long-term perspective We view sustainability as a long-term commitment and perspective for cacao farmers, their families and the environment. Felchlin contributes to sustainability by adhering to strict guidelines when procuring cacao. Felchlin promotes and works closely with farmers and partners in the countries of origin, with the aim of acquiring sustainable, high quality cacao, while securing work places. Cacao charter Max Felchlin AG has defined strict guidelines to ensure the sustainability and traceability of the cacao it purchases. We are proud to say that we know where all our beans are coming from, as we only import cacao with origin designation. We know farmers personally We remain in close contact with both the cacao farmers who cultivate the cacao beans we buy, as well as our local partners by visiting them on a regular basis. This contact and the regular visits allow us to be familiar with their work and the production conditions, thereby ensuring that we receive the highest quality of our cacao beans. Fair price We believe in rewarding our highly committed farmers and partners for their additional efforts and know-how. Therefore we pay prices well above those recommended by Fairtrade. We place a strong emphasis on the fact that cacao cultivation should be produced in harmony with nature, as well as be financially beneficial for the farmers and their families. Moreover, our long-term commitment should ensure the livelihood of future generations of cacao farmers. We love nature We respect nature and therefore take related environmentally sensitive issues very seriously. We constantly strive for improvement, for example when it comes to the optimal use of natural resources during both, our transportation and manufacturing processes. Projects Please have a look into our various Cacao projects we support:

11 Fillings to... C to... F whipping piping coating one shot Fillings - nut free with flaky wafers DK21E Choco Croquantine, Cacao Crème with Flaky Wafers, HCS mth mechanised moulding For pralines, pastries, cakes and desserts. Sugar, sunflower oil, coconut oil, WHEAT flour, skimmed MILK powder, cacao powder, cacao kernel, shea butter, illipe butter, rapeseed oil, water, BUTTERFAT, flavor, edible salt, emulsifiers (E322: SOYA lecithin, E322,: rapeseed lecithin), BARLEY malt extract, paprika. Halal Certification Services, Palmfree to... C to... F Fillings - nut based with flaky wafers DC14E Praline Croquantine, Praline Cream Almonds Flaky wafers, HCS 5 18 mth For pralines, pastries, cakes and desserts Halal Certification Services, Sugar, ALMONDS 30 %, WHEAT flour, cacao butter, palm oil, cacao kernel, whole MILK powder, coconut oil, rapeseed oil, water, skimmed MILK powder, BUTTERFAT, flavor, edible salt, emulsifier (E322,: rapeseed lecithin), BARLEY malt extract, paprika. to... C to... F whipping piping coating one shot Fillings nut based DC56E Almonosa F, Praline Cream Almonds Firm, HCS pail 5 18 mth DK07E Almonosa F, Praline Cream Almonds Firm, HCS pail mth Sugar, ALMONDS 38 %, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E322: SOYA lecithin), vanilla* Madagascar. DC53E Pistachiosa F, Praline Cream Pistachio Firm, HCS pail 5 18 mth DK06E Pistachiosa F, Praline Cream Pistachio Firm, HCS pail mth DC01E Pralinosa W, Praline Cream Hazelnuts Soft, HCS pail 5 18 mth mechanised moulding For pralines, pastries, cakes and desserts. Sugar, PISTACHIO 17 %, ALMONDS, hardened coconut fat, hardened palm kernel oil, sunflower oil, stinging nettle extract, emulsifier (E322: SOYA lecithin), flavor, color (E160a: beta-carotene). Sugar, HAZELNUTS 37 %, palm oil, palm kernel oil, cacao kernel (Ghana), SOYA flour, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. DC04E Pralinosa F, Praline Cream Hazelnuts Firm, HCS pail mth DC03E Pralinosa F, Praline Cream Hazelnuts Firm, HCS pail 5 18 mth Sugar, HAZELNUTS 36 %, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E471: mono- and diglycerides of vegetable fatty acids), vanilla* Madagascar. DK04E Pralinosa F, Praline Cream Hazelnuts Firm, HCS pail mth DC09E Praline F, Praline Cream Hazelnuts, Firm, NO ADDED SUGAR, HCS pail 5 18 mth Halal Certification Services, vegans Sweetener (E965: maltitol), HAZELNUTS 36 %, hardened coconut fat, hardened palm kernel oil, cacao kernel (Ghana), emulsifier (E471: mono- and diglycerides of vegetable fatty acids), vanilla* Madagascar. * Certified organic ingredient Did you know... that our fillings are made of all natural ingredients, allowing for intense flavours? that we add our nuts to our fillings right after they are freshly roasted? that our fillings and bases are ready? DC14E DC56E 20 21

12 Fillings Fillings DK16E Apricosa, Filling Apricots, HCS pail mth DF41E Blueberrynosa, Filling Blueberry, HCS pail 6 18 mth to... C to... F whipping filling & piping coating one shot Sugar, palm kernel oil, sunflower oil, palm oil, apricot fruit powder 6.5 %, maltodextrin, whole MILK powder, emulsifier (E322: SOYA lecithin), color (E160a: beta-carotene), apricot natural flavor, beetroot red concentrate. Sugar, palm kernel oil, sunflower oil, palm oil, skimmed MILK powder, blueberry fruit powder 3.5 %, maltodextrin, whole MILK powder, emulsifier (E322: SOYA lecithin), natural blueberry flavor. DC57E Cappuccino, Filling Coffee, HCS pail 5 18 mth DK08E Cappuccino, Filling Coffee, HCS pail mth Hardened coconut fat, sugar, skimmed MILK powder, whole MILK powder, roasted coffee 2.5%, cacao powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. NEW DK28E Caramelosa, Filling Caramel, HCS pail mth DF09E Cardamomosa F, Filling Cardamom, HCS pail 6 18 mth DK12E Cardamomosa F, Filling Cardamom, HCS pail mth DK20E Choconosa, Filling with Cacao, HCS pail mth DF37E Coffeenosa, Filling Coffee, HCS pail 6 18 mth DK17E Coffeenosa, Filling Coffee, HCS pail mth DC75E Fraganosa, Filling Strawberry, HCS pail 5 18 mth Sugar, coconut oil, sunflower oil, whole MILK powder, BUTTERFAT, WHEY powder, shea butter, illipe butter, maltodextrin, skimmed MILK powder, caramel, fleur de sel (sea salt), emulsifier (E322: SOYA lecithin), caramel natural flavor. Sugar, palm kernel oil, palm oil, sunflower oil, whole MILK powder, cacao butter, skimmed MILK powder, stinging nettle extract, cardamom, emulsifier (E322: SOYA lecithin), cardamom oil. Sugar, coconut oil, sunflower oil, skimmed MILK powder, low-fat cacao powder 6 %, cacao kernel 6 %, whole MILK powder, cacao powder 3.5 %, shea butter, illipe butter, emulsifier (E322: SOYA lecithin). Sugar, palm kernel oil, whole MILK powder, palm oil, sunflower oil, roasted coffee 6 %, skimmed MILK powder, emulsifier (E322: SOYA lecithin). Sugar, coconut oil, sunflower oil, skimmed MILK powder, skimmed YOGURT powder, whole MILK powder, shea butter, illipe butter, maltodextrin, strawberry fruit powder 0.5%, beetroot red concentrate, emulsifier (E322: SOYA lecithin), flavor, lemon fruit powder. DC76E Frambonosa, Filling Raspberry, HCS pail 6 18 mth DK10E Frambonosa, Filling Raspberry, HCS pail mth DK25E Lemonosa, Filling Lemon, HCS pail mth mechanised moulding For pralines, pastries, cakes and desserts Sugar, coconut oil, sunflower oil, maltodextrin, LACTOSE, raspberry fruit powder 5 %, whole MILK powder, shea butter, illipe butter, emulsifier (E322: SOYA lecithin), beetroot red concentrate, flavor. Sugar, coconut oil, sunflower oil, skimmed MILK powder, whole MILK powder, shea butter, illipe butter, lemon juice powder 2.5 %, maltodextrin, lemon fruit powder 1 %, emulsifier (E322: SOYA lecithin), lemon flavor natural, lemon oil, colors (E100: turmeric oleoresin, E160a: beta-carotene). DC77E Mangonosa, Filling Mango Passionfruit, HCS pail 6 18 mth DK11E Mangonosa, Filling Mango Passionfruit, HCS pail mth Sugar, coconut oil, sunflower oil, maltodextrin, LACTOSE, mango fruit powder 6 %, whole MILK powder, passionfruit powder 2.5 %, shea butter, illipe butter, emulsifier (E322: SOYA lecithin), flavor, color (E160a: beta-carotene). DF33E Mascarponosa, Filling Mascarpone flavour, HCS pail 6 18 mth DK15E Mascarponosa, Filling Mascarpone flavour, HCS pail mth Sugar, palm kernel oil, CREAM powder, sunflower oil, palm oil, skimmed MILK powder, WHEY powder, emulsifier (E322: SOYA lecithin), flavor. DF62E Mintosa, Filling Mint, HCS pail 6 18 mth Sugar, coconut oil, sunflower oil, whole MILK powder, dextrose, shea butter, illipe butter, peppermint oil, emulsifier (E322: SOYA lecithin). Sugar, coconut oil, sunflower oil, skimmed MILK powder, maltodextrin, orange juice powder 3.5 %, whole MILK powder, shea butter, illipe butter, lemon juice DK26E Orangeosa, Filling Orange, HCS pail mth powder, emulsifier (E322: SOYA lecithin), orange flavor natural, orange oil, color (E160a: beta-carotene). DF19E Rosanosa, Filling Rose, HCS pail 6 18 mth DK13E Rosanosa, Filling Rose, HCS pail mth Sugar, palm kernel oil, sunflower oil, palm oil, whole MILK powder, skimmed MILK powder, beetroot red concentrate, emulsifier (E322: SOYA lecithin), rose oil. DF31E Saffronosa, Filling Saffron, HCS pail 6 18 mth DK14E Saffronosa, Filling Saffron, HCS pail mth Halal Certification Services, Palmfree Sugar, palm kernel oil, whole MILK powder, palm oil, sunflower oil, skimmed MILK powder, emulsifier (E322: SOYA lecithin), flavor, saffron, color (E160a: betacarotene). * Certified organic ingredient Did you know... that we use real fruit powders and exclusive essential oils? that our fillings have a long shelf, due to the waterless base? DK26E DK28E for more details on the use and application of our fillings, take a look at our separate OSA -booklet

13 Caramel Creams, Natural Flavourings, Fillings to Bake piping one shot Caramel Creams TM30E Cara-Molla, Cream Caramel, HCS pail mth Sugar (origin: EU), water, CREAM powder, humectant (E420: sorbitol), edible salt, vanilla extract* Madagascar. TM01E Caramel brûlé fleur de sel, Cream Caramel Salt, HCS pail mth mechanised moulding For pralines, pastries, cakes, desserts and ice cream Sugar (origin: EU), whole CREAM, wheat glucose syrup, BUTTER, water, fleur de sel (sea salt). TM52E Caramel, Caramel Cream, HCS pail mth Halal Certification Services, Sugar (origin: EU), water, humectant (E420: sorbitol), palm kernel oil, skimmed MILK powder, palm oil, emulsifier (E471: mono- and diglycerides of vegetable fatty acids) edible salt, vanilla extract* Madagascar. * Certified organic ingredient to... C to... F Natural Flavourings FE64E Gusto Ricco, Paste Mocca concentrate, Waterfree, HCS ct mth Roasted coffee 29 %, sunflower oil, SOYA flour, palm kernel oil, palm oil, emulsifier (E322: SOYA lecithin). For creams and ice creams DF18E Pistacia Vera, Paste Pistachio, Waterfree, HCS ct mth PISTACHIO, sugar, pistachio natural flavour. RA50E Lemon Peel, HCS ct mth For sponges, ganaches, couvertures Lemon peel 76 %, sugar, water, lemon flavor natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), color (E160a: beta-carotene). creams, mousses, marzipan, doughs, cookies, cheese RA51E Orange Peel, HCS ct mth cakes, cream, pies, sorbets, ice cream, sauces Orange peel 76 %, sugar, water, orange flavor natural, acidifier (E330: citric acid), preservative (E202: potassium sorbate), color (E101: riboflavin). Halal Certification Services, vegans piping spreading rolling Fillings to Bake KK43E California 1:1, Almond paste, HCS, KP 2) pail mth KK44E California 1:1, Almond paste, HCS, KP 2) pail mth For almond confectioneries, pastries and as a filling for almond specialites ALMONDS 47 %, sugar, water, preservative (E200: sorbic acid, E202: potassium sorbate), edible salt. Halal Certification Services, 2) Kosher Parve / Kosher Dairy vegans TM30E DF18E 24 25

14 Marzipan, Products for Decoration, Mousse, Cream Powder rolling coating Marzipan KK05E Luebeck, Marzipan Raw mass, HCS, KP 2) ct mth For centres of pralines, chocolate specialities, almond confectionery and pastries. ALMONDS 52%, sugar (origin: EU), water, invert sugar syrup, preservative (E202: potassium sorbate). KK06E Modelliermarzipan, Marzipan for modelling, White, HCS ct mth For modelling figures and flowers, covering cakes and pastries. Sugar, ALMONDS 29 %, humectant (E1103: invertase, E420: sorbitol), glucose syrup, water Halal Certification Services, 2) Kosher Parve / Kosher Dairy vegans Products for Decoration HA20B Croquantine, Flaky wafers, HCS ct mth Modelling paste for all kind of decorations and show pieces. to C/ F sprinkling rolling decoration WHEAT flour, sugar, coconut oil, rapeseed oil, water, skimmed MILK powder, BUTTERFAT, flavor, edible salt, emulsifier (E322,: rapeseed lecithin), BARLEY malt extract, paprika. TM83E Deco Magic, Covering mass White, HCS pail 6 18 mth For covering wedding cakes and as decoration. Sugar, hardened palm kernel oil, wheat glucose syrup, maltodextrin, humectant (E422: glycerin), water, vanillin TM81E Deco Roma, Covering mass White, HCS pail mth Sugar, wheat glucose syrup, water, palm kernel oil, thickening agent (E413: tragacanth), palm oil, humectant (E422: glycerin), acidifier (E330: citric acid), vanillin CS10E Decorta F, Chocolate shavings Dark, HCS, KP 2) ct mth For decorating cakes (Black Forest gateau), pastries. Sugar, cacao kernel, cacao butter, dextrose, emulsifier (E322: SOYA lecithin). Cacao minimum 44 %. CS01E Decorta M, Chocolate shavings Milk, HCS ct mth Sugar, whole MILK powder, cacao butter, cacao kernel, WHEY powder, emulsifier (E322: SOYA lecithin), vanilla* Madagascar. Cacao minimum 30 %. CS30E Decorta W, Chocolate shavings White, HCS, KP 2) ct mth HA09E Pâtisserie Vermicelles D, Patisserie vermicelli Dark ct mth For decorating on cakes, petits fours, pralines, ice cream and all kinds of baked pastries. Sugar, cacao butter, whole MILK powder, WHEY powder, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Cacao minimum 25 %. Sugar, cacao powder, cacao butter, palm oil, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Cacao minimum 35 %. HA08E Vermicelles D, Chocolate vermicelli Dark ct mth Sugar, cacao powder, cacao butter, emulsifier (E322: SOYA lecithin), vanilla extract* Madagascar. Cacao minimum 40 %. NU01E Qroqant, Croquants Caramelized Granulated, HCS, KP 2) ct mth Sugar, puffed rice, water, wheat glucose syrup. For decorating or writing on cakes, pastries confectioneries, cookies. CA04E Scrivosa B, Writing chocolate Dark,HCS ct mth Sugar, low-fat cacao powder, palm kernel oil, palm oil, emulsifier (E322: SOYA lecithin). FE08E Scrivosa W, Writing chocolate White, HCS ct mth HA45B Xocoflakes Grand Cru Grenada 38 %, Flaky wafers Covered, HCS ct mth Halal Certification Services, 2) Kosher Parve / Kosher Dairy For decorating on cakes, petits fours, pralines, ice cream and all kinds of baked pastries. Sugar, hardened coconut fat, hardened palm kernel oil, skimmed MILK powder, color (E170: calcium carbonates), emulsifier (E322: SOYA lecithin). Sugar, cacao butter, WHEAT flour, cacao kernel, skimmed MILK powder, whole MILK powder, CREAM powder, coconut oil, rapeseed oil, wheat glucose syrup, water, BUTTERFAT, flavor, glazing agent (E414: gum arabic), edible salt, emulsifier (E322;: SOYA and rapeseed lecithin), BARLEY malt extract, paprika, vanilla* Madagascar. * Certified organic ingredient vegans Mousse, Cream Powder UE03E Cream Powder, Vanilla cream powder, warm pail 6 15 mth For vanilla cream in pastries, cakes and desserts. decoration TM77E Maracaibo Mousse, Chocolate Mousse, HCS ct g 24 mth For pastries, cakes and desserts. Halal Certification Services, Maize starch, colors (E101: riboflavin, E110: sunset yellow FCF, E160a: beta-carotene), wheat glucose syrup, thickening agent (E410: carob gum, E412: guar gum), vanilla extract* Madagascar, vanilla seeds. Cacao kernel, sugar, cacao butter, maize glucose syrup, gelling agent (E407: carrageenan), emulsifier (E322: SOYA lecithin), vanilla* Madagascar. Cacao minimum 61 %. * Certified organic ingredient 26 27

15 Tartlet Shells Shell Protected with a coating Bake-stable Deep-freezing Tartlet Shells Savoury HD95E Friandise Ø 38 mm, tartlet shells with butter, neutral shortbread-dough, coated, round 2 ct 378 pcs (14 blisters of 54 pcs) 15 mth Flour (WHEAT, RYE, SPELT), palm oil, WHEAT starch, BUTTER 13 %, maltodextrin, SOYA flour, WHEAT fibers, skimmed MILK powder, edible salt, emulsifier (E322: SOYA lecithin). HD96E Friandise mm, tartlet shells with butter, neutral shortbread-dough, coated, square 2 ct 378 pcs (14 blisters of 54 pcs) 15 mth Flour (WHEAT, RYE, SPELT), palm oil, WHEAT starch, BUTTER 13 %, maltodextrin, SOYA flour, WHEAT fibers, skimmed MILK powder, edible salt, emulsifier (E322: SOYA lecithin). Tartlet Shells Sweet HD47E Dessert Pâtisse Ø 90 mm, tartlet shells with butter, sweet shortbread-dough, coated, round & jagged 2 ct 66 pcs (12 blisters of 11 pcs) 15 mth WHEAT flour, sugar, palm oil, BUTTER 13 %, skimmed MILK powder, emulsifier (E322: SOYA lecithin), edible salt. HD80E Friandise Ø 38 mm, tartlet shells with butter, sweet shortbread-dough, coated, round 2 ct 378 pcs (14 blisters of 54 pcs) 15 mth WHEAT flour, sugar, palm oil, BUTTER 12 %, skimmed MILK powder, emulsifier (E322: SOYA lecithin), edible salt. HD49E Mignardise Ø 50 mm, tartlet shells with butter, sweet shortbread-dough, coated, flower shape 2 ct 135 pcs (10 blisters of 27 pcs) 15 mth WHEAT flour, sugar, BUTTER 12 %, palm oil, skimmed MILK powder, emulsifier (E322: SOYA lecithin), edible salt. HD40E Pâtisse Ø 68 mm, tartlet shells with butter, sweet shortbread-dough, coated, round 2 ct 126 pcs (14 blisters of 18 pcs) 15 mth WHEAT flour, sugar, palm oil, BUTTER 12 %, skimmed MILK powder, emulsifier (E322: SOYA lecithin), edible salt. HD80E Friandise HD49E Mignardise HD40E Pâtisse 28 29

16 Chart for Personalised Maracaibo Couverture Felchlin Training Centre: Condirama* Calculation cacao content Proud Partner of the MOF Chocolatier Requested couverture cacao content Maracaibo Clasificado 65 % Maracaibo 88 % gramme oz gramme oz 66 % % % % We offer a variety of courses for bakers, pastry chefs and industry professionals in the beautiful heart of : at the Condirama* in Schwyz. Courses are held by renowed industry professionals such as Olivier Bajard, Jordi Bordas, Jean-François Castagné, based on individuals preferences and skills. It is not only to learn from the experts, but also to exchange ideas and share valuable knowledge among participants, which is during our hands-on workshops. In addition, our inhouse experts are available to share their great expertise on a variety of topics, ranging from production, technical or product specific questions, over to hands-on applications. Our vast experience in the different segments allows us to bring in the required expert be it a chocolatier, confectioner, a food technology expert or a technician not to just only answer your questions, but to provide you with precise tailored solutions to your challenges. 71 % % % % % % Are you interested to participate in a course with us? Contact our worldwide distribution partners for further information about the next courses available. Quite often, we also provide local workshops, in collaboration with our partners (refer to page 34). 78 % % % % % % % % The new Condirama* the new Condirama* will be on the roof top of the office building right next to our manufacture. We are looking forward to have the whole Felchlin family at one place in Ibach. *Combination of: CONfectionery and panorama (view of the famous mountain "Mythen", overlooking the town of Schwyz) photo images zürich 87 %

17 Indication for Tempering of Couvertures Conversion Chart Tempering Proud Partner of the MOF Chocolatier 1 Mastercase (MC) consists of the following units () 1 Mastercase (MC) consists of the following units (lbs) Total units in 1 MC Applies specifically to the following product Arriba 72 % 72 h Melting temperature Working temperature Vaccination method: for 1 / 1 lbs couverture at 48 C / F Temperature Rondos (coins): C / F C F 350 g 12 oz Bionda 36% C F 450 g 15 oz Bolivia 68 % 60 h C F 350 g 12 oz Bolivia 38 % 48 h C F 450 g 15 oz Caramelito 36% C F 450 g 15 oz Centenario Concha 70 % 48 h C F 350 g 12 oz Centenario Crudo 70 % C F 350 g 12 oz Costa Rica 70 % 72h C F 350 g 12 oz Costa Rica 40 % 36h C F 450 g 15 oz Elvesia Dom. Rep. 74 % 72 h C F 350 g 12 oz Elvesia Dom. Rep. 42 % 30 h C F 450 g 15 oz Grenada 65 % C F C F 350 g 12 oz Grenada 38 % C F 450 g 15 oz Madagascar 64 % 72 h C F 350 g 12 oz Maracaibo 88 % C F 350 g 12 oz Maracaibo Clasificado 65 % C F 350 g 12 oz Maracaibo Creole 49 % C F 450 g 15 oz Maracaibo Criolait 38 % C F 450 g 15 oz Maracaibo Crème 33 % C F 450 g 15 oz Opus Lait 38 % Lait de terroir C F 450 g 15 oz Opus Blanc 35 % Lait de terroir C F 450 g 15 oz Rio Huimbi 62 % C F 350 g 12 oz Rio Huimbi 42 % C F 450 g 15 oz Vegan Choc Brun 44 % Marbeling method C F Vegan Choc Blanc 35% Marbeling method C F Dark Couvertures C F 350 g 12 oz C Milk Couvertures F C F 450 g 15 oz White Couvertures C F 450 g 15 oz Couvertures & Chocolates Rondos ct 1 20 ct 1 44 lbs 10 bags 2 (4.4 lbs) Accra, Sao Palme Rondos ct 2 8 ct lbs 8 bags 2 (4.4 lbs) Chocolini Rondos ct 2 6 ct lbs 6 bags 2 (4.4 lbs) Bars ct 1 25 ct 1 55 lbs 10 bars (2.7 lbs) Sambesi Bars ct 2 10 ct 2 22 lbs 8 bars 2.5 (5.5 lbs) Alba Bars ct 2 10 ct 2 22 lbs 10 bars 2 (4.4 lbs) Lord Bars ct 2 10 ct 2 22 lbs 8 bars (2.7 lbs) Ambra, Edelweiss, Felcor Bars ct 2 10 ct 2 22 lbs 40 bars 500 g (17.6 oz) Lacta 38 %, Clasificado 65 %, Criolait 38 %, Supremo 62 % Grated pail 5 pail 11 lbs Cacao Products & Glazes Rondos ct 2 6 ct lbs 6 bags 2 (4.4 lbs) ct 1 10 ct 1 22 lbs 4 bags 2.5 (5.5 lbs) Nibs ct 2 6 ct lbs 12 bags 1 (2.2 lbs) Powder ct 1 6 ct lbs 6 bags 1 (2.2 lbs) pail 6 pail 13.2 lbs Coatings & Mouldings Rondos ct 2 6 ct lbs 6 bags 2 (4.4 lbs) Bars ct 2 10 ct 2 22 lbs 10 blocks 2 (4.4 lbs) Giandujas Bars ct 3 6 ct lbs 9 bars 2 (4.4 lbs) pail 6 pail 13.2 lbs Praline Paste pail 5 pail 11 lbs Fillings pail 11 pail 24.2 lbs pail 6 pail 13.2 lbs pail 5 pail 11 lbs pail 2.5 pail 5.5 lbs Caramel Creams, Flavourings, Fillings to bake Peel ct 1 4 ct lbs 4 pails 1 (2.2 lbs) ct 1 6 ct lbs 6 pails 1 (2.2 lbs) pail 12 pail 26.4 lbs pail 6.5 pail 14.4 lbs pail 5.5 pail 12 lbs Marzipan, Products for Decoration, Mousse, Cream Powder Vermicelli ct 2 4 ct lbs 2 bags 4 (8.8 lbs) Granulate ct ct lbs 2 bags 2.5 (5.5 lbs) Mass ct 2 7 ct lbs 2 blocks 7 (15.4 lbs) Mass ct 2 5 ct 2 11 lbs 10 blocks 1 (2.2 lbs) Mass ct ct lbs 6 pails 1.25 (2.7 lbs) Mousse ct g ct lbs 9 bags 750 g (1.6 lbs) Shavings ct 2 3 ct lbs 2 bags 3 (6.6 lbs) Xocoflakes Grenada ct 1x3 ct lbs 1 bag 3 (6.6 lbs) 32 33

18 Our Partners Africa Certificate Felchlin Couverture Standards Mauritius The Chocolate Block Co Ltd Americas Canada Primeco Group Corp. Canada H.U.H. Imports Inc. USA AUI Fine Foods Asia China Shanghai Berrytree Company Hong Kong Gourmet House Ltd India Bake Kraft Japan DKSH Japan K.K. Macau Gourmet House Macau Ltd Malaysia Pastry Pro Sdn Bhd Philippines Werdenberg International Corporation Singapore Indoguna (S) PTE LTD South Korea Sun-In Co. Ltd Taiwan Esprit International Co. Ltd Australia Australia Top Food Distributor PTY Ltd, Trading as Culina Europe Austria Hermann Ratzinger Belgium Cnudde NV Belgium Antwerpen Markelbach & Corne Denmark KageButikken England Town & Country Fine Foods France Maison des métiers de bouche Germany Hermann Ratzinger Ireland Artisan Foods Limited Italy Maison Dolci SRL Luxembourg Marilux s.a.r.l. Netherlands Vipam International BV Norway BAKO Norway Frukthagen Norge AS Spain Calidulce Sweden ÅSÖ AB Original and authentic quality is Felchlin s commitment to manufacture superior cacao specialities. The Felchlin Couverture Standards guarantee the uniqueness and purity of every individual product: Cacao & Sustainability - Noble grade cacao beans Criollo & Trinitario for our Grand Cru Couvertures - Superior aromatic Forastero cacao beans for our Surfine & Classic Couvertures Orginating from Maracaibo (Venezuela), Sambirano (Madagascar), Arriba Esmeraldas (Ecuador), Java (Indonesia), Amazon region Beni (Bolivia), Samaná (Dominican Republic), Suhum-Kraboa-Coaltar-District (Ghana), and many more. - Guaranteed and fair prices for the cacao producers - Socially responsible and sustainable working and production conditions - Close and regular contact with the individual farmers - Respect for environmentally sensitive issues and the optimal use of natural resources Finest Raw Materials - Cacao butter of pure first prime pressing with No additional vegetable fat - Cream, milk and sugar of Swiss origin - Certified GMO-free and pure soy lecithin, 100% natural - Authentic, natural Bourbon vanilla originating from Mananara, Madagascar Traditional Processing - Traditional gentle production methods - Technical know-how and cutting-edge innovation - Complete production from the finest cacao beans to exclusive couverture (bean to bar) in Schwyz, Middle East Kingdom of Bahrain Masterbaker Trading Co WLL info@uae.switzgroup.com Kuwait Kuwait Proteins Co. W.L.L. hassan@kuwaitproteins.com Lebanon Ste Le Farinier SAL info@lefarinier.com Saudi Arabia Islam Commercial Enterprises ice@iceww.com State of Qatar Adinsa Trading & Cont. Est. info@uae.switzgroup.com Sultanate of Oman Masterbaker Marketing LLC info@uae.switzgroup.com United Arab Emirates Masterbaker Marketing FZCO info@uae.switzgroup.com Schwyz in, January 2018 Christian Aschwanden CEO 34 35