CLOVER HILL FOOD INGREDIENTS LTD. Christmas Catalogue 2018

CLOVER HILL FOOD INGREDIENTS LTD. Christmas Catalogue 2018

CLOVER HILL FOOD INGREDIENTS LTD. Mountleader Industrial Estate, Millstreet, Co. Cork. P51 E8PY Tel: 029-21844 Fax: 029-21845 Email: sales@cloverhill.ie Web: www.cloverhill.ie Dear Customer, Clover Hill is delighted to present our 2018 Christmas Catalogue with edible and non-edible decorations, packaging solutions and recipe suggestions. We have Special Offers on certain product codes, which are highlighted in the Catalogue. Our Christmas Catalogue will help you deliver an exciting range to delight your customers and drive your own sales & profit. Orders can be placed from now, right up to Christmas week, with deliveries available from Monday 29th October 2018. Order before Friday 28th September 2018 to ensure 100% supply. Orders placed after this date are subject to availability. Final orders for the Christmas lines will be accepted up until the 14th December 2018. Why not place your Orders Online? Our website is set up for easy browsing and orders can be placed 24 hours a day. Please contact Marie, Kathleen or Anneka in our Customer Service team to get your Website Login Details and to answer any queries you may have regarding your Christmas orders. Wishing you a very happy and prosperous Christmas. Contact us today at: T: (029) 21844 F: (029) 21845 E: sales@cloverhill.ie W: www.cloverhill.ie

CLOVER HILL FOOD INGREDIENTS LTD. Mountleader Industrial Estate, Millstreet, Co. Cork. P51 E8PY Tel: 029-21844 Fax: 029-21845 Email: sales@cloverhill.ie Web: www.cloverhill.ie Contents Sugarette Decorations 1 Chocolate Decorations 1 Non Edible Decorations 2 Icings, Frostings, Glaze, Fillings, Truffles & Coatings 2-3 Gingerbread Men / Trees 3 Mocha Beans 3 Muffin, Cupcake Cases and Packaging Options 4 Christmas Essentials 5-6 Christmas Recipes 7-13 Order Form 14-19 Thank You 20

Sugarette Decorations DECX120 Assorted Christmas Friends Sugar Piping s 200 Pack, 25-30mm DECX119 Santa Head Sugar Piping s 196 Pack 35mm DECX118 Assorted Christmas Sugar Piping s 250 Pack 30mm Chocolate Decorations DECX121 Metallic Red (White Chocolate) Ball 66 Pack, 20mm DECX122 Metallic Gold (White Chocolate) Ball 66 Pack, 20mm DECX123 Red (White Chocolate) Christmas Baubles 135 Pack, 30x25mm DECX124 Assorted White Chocolate Mittens 96 Pack, 35.5x25mm DECX115 Assorted White Chocolate Square Decorations 135 Pack, 29x29mm DECX114 White Chocolate Reindeer 54 Pack, 48x45.5mm DECX112 Round White Chocolate Holly 198 Pack, 24mm DECX111 White Chocolate Assorted Christmas Trees 135 Pack, 34x27mm DECX110 Chocolate Christmas Strip Ho Ho Ho 198 Pack, 40x12mm DECX109 Chocolate Santa Claus 72 Pack, 46x35.6mm DECX108 Oval Chocolate Merry Christmas Motto 60 Pack, 55x35mm WHILE STOCKS LAST WHILE STOCKS LAST DECX107 Chocolate Christmas Puzzles 198 Pack, 21x27mm DECX106 Triangle Chocolate Christmas Tree 153 Pack, 30x47mm DECX105 Assorted Chocolate Christmas Plaques 72 Pack, 44x35mm DECX104 Chocolate Christmas Baubles 72 Pack, 39x45mm DECX103 Chocolate Christmas Tree 135 Pack, 29-19mm 1

Non-Edible Decorations DECX084 Plastic Red Berry Holly and Merry Christmas 50 Pack, 38mm DECX085 Plastic Happy Christmas Red and Gold 100 Pack, 70mm DECX056 Happy Christmas Green and Gold Paper Motto 100 Pack, 70mm DECX082 Small Plastic Holly with Red Berries 200 Pack, 38mm WHILE STOCKS LAST WHILE STOCKS LAST DECX042 Medium Plastic Holly with Red Berries 144 Pack, 50x20mm DECX039 Plastic Green Christmas Fir Tree 50 Pack 6.5cm DECX024 Plastic Robin on Peg 50 Pack 23mm DECX116 Plastic Assorted Reindeer and Santa Rings 144 Pack, 46x40mm Icings, Frostings, Glazes, Fillings, Truffles & Coatings TOFI040 Almond Paste 5Kg TOFI034 Renshaws Ready to Roll White Icing 5Kg TOFI205 Clover Hill Vanilla Frosting 11Kg TOFI131 Springel Neutral Glaze Pail 6Kg TOFI146 Milk Nookie Truffle and Ganache Mix 6Kg TOFI148 Sacher Supreme Chocolate Coating 6Kg TOFI151 Decorar Blanco (White) Chocolate Coating 6Kg TOFI150 Decorar Milk Chocolate Coating 6Kg 2

Icings, Frostings, Glazes, Fillings, Truffles & Coatings TOFI149 Nocciola Vela Hazelnut Praline Filling 6Kg TOFI238 Crema Vela Bianca 6Kg JAFR044 Black Cherry Pie Filling with Kirsch 6Kg TOFI173 Apollo Vanilla Custard 6Kg JAFR042 Moorea Orange Flavour Fruit Filling 6Kg FOCO077 Crème De Menthe Flavour Paste 1Kg FOCO078 Latte Macchiato Flavour Paste 1Kg FOCO095 Irish Cream Flavour Paste 1Kg TOFI055 Caramel Fudge Icing 12.5Kg TOFI056 Chocolate Fudge Icing 12.5Kg TOFI058 Dark Chocolate Fudge Icing 12.5Kg TOFI059 Lemon Fudge Icing 12.5Kg TOFI060 Strawberry Fudge Icing 12.5Kg TOFI061 Vanilla Fudge Icing 12.5Kg Gingerbread Men / Trees Mocha Beans DECS017 Plain Gingerbread Men 105 Pack, 163x77mm DECS016 Plain Gingerbread Trees 105 Pack, 135x110mm TOFI253 Mocha Beans Dark (Large) 12mm(h) x 18mm(w) x 5mm(d) 3

Muffin, Cupcake Cases and Packaging Options BACA090/BACA091 Red Cupcake Cases/ Red Queen Cake Cases 50x38mm/ 45x25mm 360 Pack / 1000 Pack BACA085 Multi Coloured Muffin Wraps 160x160x50mm 4800 Pack BACA114/BACA035 Plain Queen Cake Cases/ Muffin Cases 45x25mm/50x38mm (500 Pack) BACA086 Éclair Cases 86x32x25 (2000) SPECIAL SPECIAL SPECIAL SPECIAL BACA104/BACA105 Snow Scene Queen Cake Cases/ Muffin Cases 45x25mm/50x38mm 500 Pack BACA102/BACA103 Christmas Wreath Queen Cake Cases/ Muffin Cases 45x25mm/50x38mm 500 Pack BACA100/BACA101 Season Greetings Queen Cake Cases/ Muffin Cases 45x25mm/50x38mm 500 Pack BACA106/BACA107 Merry Christmas Characters Queen Cake Cases/ Muffin Cases 45x25mm/50x38mm 500 Pack WHILE STOCKS LAST Box Sleeve (Min) CONT217 (300) / CONT220 (50) 1lb Plastic Puddling Bowls & Lids CONT218 (160) / CONT221 (40) 2lb Plastic Puddling Bowls & Lids CONT219 (108) / CONT222 (27) 3lb Plastic Puddling Bowls & Lids PACK002 Christmas Log Box 25 Pack, 8 x4 x4 PACK906 Christmas Log Box 20 Pack, 8 x4 x4 SPECIAL PACK907 Christmas 6 Cupcake Window Box 20 Pack, 240x165x75mm PACK905 Christmas Square Cake Box 20 Pack, 8 x8 x4 Cake Boards Selection of Cake Boards Round and Square PACK032 Petit Four Box 24 Pack 195x140x38mm PACK907 Christmas Log Cards 25 Pack 8 x4 DECX121 Red / Gold Holly Cake Frill 64mmx22m FR12 Foil Cases Selection of Foil cases Available 4

Christmas Essentials DRIED FRUIT & MINCEMEAT Code Product Unit/Size FRDR043 Sweetened Sliced Cranberries 11.34Kg FRDR013/015 Mixed Peel 10Kg/1Kg FRDR002 Currants/Gem Pack Currants 12.5Kg FRDR012 Raisins 12.5Kg FRDR016/020/040 Natural/Whole & Broken/Whole Cherries 10Kg/10Kg/5Kg FRDR034 Turkish Sultanas 12.5Kg NUOT010 Coconut Medium 2Kg JAFR010 Mincemeat 12.5Kg SPICES Code Product Unit/Size HESP041/044 Mixed Spice 2.5Kg/25Kg HESP011/100 Ground Cinnamon 2.5Kg/25Kg HESP025/026 Ground Ginger 2.5Kg/25Kg COLOURS, FLAVOURS AND COMPOUNDS Code Product Unit/Size FOCO063 Clover Hill Chocolate Flavour Compound 1L FOCO072 CH Red Velvet Flavour and Colour 1L FOCO020 CH Green Colour 500ml FOCO079 Orange Flavour Paste 1Kg FOCO077 Crème de Menthe Flavour Paste 1Kg FOCO078 Latte Macchiato Flavour Paste 1Kg FOCO095 Irish Cream Flavour Paste 1Kg NUTS Code Product Unit/Size NUOT009 Light Amber Broken Walnuts 10Kg NUAL002 Flaked Almonds 11.34Kg NUAL004 Ground Almonds 10Kg CAKES MIXES AND BASES Code Product Unit/Size BRMX048 Clover Hill Luxury Scone Mix 12.5Kg CAMX098 Clover Hill Farmhouse Fruit Cake 12.5Kg CAMX034 Clover Hill Complete Sponge Mix 12.5Kg CAMX047 Clover Hill Crème Cake Mix 12.5Kg CAMX048 Clover Hill Chocolate Crème Cake Mix 12.5Kg CAMX023 Clover Hill Complete Madeira Mix 12.5Kg CAMX061 Clover Hill Toffee Cake Mix 12.5Kg CAMX102 Clover Hill Ex Moist Madeira Mix 12.5Kg CAMX103 Clover Hill Chocolate Sponge Mix 12Kg CAMX064 Clover Hill Berliner 100 Plus 25Kg CAMX096 Clover Hill Coconut Mix 12.5Kg CAMX036 Clover Hill Swiss Roll Mix 12.5Kg CAMX049 Clover Hill Lemon Zest Mix 12.5Kg CAMX050 Clover Hill Ginger Cake Mix 12.5Kg CAMX053 Clover Hill Choux (Éclair) Mix 6Kg CAMX083 Clover Hill Orange Zest Mix 12.5Kg 5

Christmas Essentials CAKES MIXES AND BASES Code Product Unit/Size CAMX086 Clover Hill Carrot Cake Mix 12.5Kg CAMX099 Clover Hill Simply Muffin Mix 12.5Kg CAMX066/069 Brownie Mix 25Kg/12.5Kg CAMX013/077 Digestive Crumb 25Kg/5Kg ICINGS, FROSTINGS, GLAZE, FILLINGS, TRUFFLES & COATINGS Code Product Unit/Size TOFI149 Nocciola Vela Hazelnut Praline Filling 6Kg TOFI238 Crema Vela Bianca 6Kg TOFI148 Sacher Supreme Chocolate Coating 6Kg TOFI151 Decorar White Chocolate Coating 6Kg TOFI150 Decorar Milk Chocolate Coating 6Kg JAFR044 Black Cherry Pie Filling with Kirsch 6Kg TOFI146 Milk Nookie Truffle and Ganache Mix 6Kg TOFI034 Renshaws Icing White 5Kg TOFI055 Caramel Fudge Icing 12.5Kg TOFI056 Chocolate Fudge Icing 12.5Kg TOFI058 Dark Chocolate Fudge Icing 12.5Kg TOFI059 Lemon Fudge Icing 12.5Kg TOFI060 Strawberry Fudge Icing 12.5Kg TOFI061 Vanilla Fudge Icing 12.5Kg OTHER ACCESSORIES Code Product Unit/Size PAPE001 Baking Parchment 450mm x 50Mt PAPE003 Greaseproof Paper 450x750 Ream PAPE004 Silicone Paper 450x750 Ream PIBA002 21" Disposable Piping Bags 100 PIBA004/PIBA005 Medium / Large Piping Bags 5cm 50cm/ 7cm-60cm GROI025 Clover Hill Vegetable Oil 20L SYGL002 Black Treacle 7.257Kg REFR023/022 Yeast 2.5Kg/10Kg TOFI053 Sweet & White Dec Sugar 15Kg SUSW009 Icing Sugar 25Kg 6

Christmas Recipes CHRISTMAS FRUIT CAKE Code Product Weight CAMX098 Clover Hill Farmhouse Fruit Cake Mix 12.5Kg N/A Water 6.25Kg GROI025 Clover Hill Vegetable Oil 4.50Kg FRDR034 Sultanas 10.78Kg FRDR016 Natural Colour Cherries 2.015Kg FRDR013 Mixed Peel 475g SYGL002 Black Treacle 400g TOFI131 Springel Neutral Glaze 1.56Kg (for 52 x 700g cakes) TOFI040 Almond Paste (optional) 24Kg (for 52 x 700g cakes) TOFI034 Renshaws Ready to Roll White Icing (optional) 41.6Kg (for 52 x 700g cakes) YIELD - ROUND YIELD - LARGE *Optional - add whiskey and/or mixed spice as desired 52 x 700g Round Christmas Fruit Cakes 27 x 1325g Large Christmas Fruit Cakes RECIPE 1. Place all fruit into a bowl, cover in water and soak overnight (Whiskey may be added to the fruit at this stage, if desired) 2. Mix together water, oil & black treacle into a bowl fitted with a beater. Mix on slow speed for 1 minute. 3. Add in the Clover Hill Farmhouse Fruit Cake Mix (mixed spice may be added if desired). 4. Mix on slow speed for 2 minutes. Scrape down and mix on medium speed for 3 minutes. 5. Add in fruit to the mix and mix on slow speed until evenly distributed. Do not mix for longer than 1 minute. 6. For a Round Christmas Cake, spray tin with pancoating spray and place double layer greaseproof paper in a brack tin and deposit 700g batter into it. 7. For a Large Christmas Cake, spray tin with pancoating spray and place double layer greaseproof paper into a soda slab tin and deposit 5.3Kg batter into it. This will be cut into 4 equal pieces once cooled. 8. Round Christmas Cake bake @ 165 C for 60-70 minutes. 9. Large Christmas Cake bake at 165 C for 100-120 minutes. 10. Before cutting the Large Christmas Cake, allow to cool. Then cut into 4 equal 1325g pieces. 11. Roll out almond paste to approx 5mm thick. Cut piece 2 larger than the diameter of the cake. Brush springel neutral glaze onto the cake. 12. Roll almond paste layer onto the top of the cake and smooth from centre down to edges. Trim excess almond paste. 13. Roll out the Renshaws Ready to Roll White Icing to approx. 10mm thick. 14. Brush almond paste with a little water and roll white icing layer onto the top of the cake and smooth from centre down to edges. Trim excess white icing. For a more comprehensive range of Christmas recipes, please contact customer service. We would be delighted to share our recipes with you. 7

Christmas Recipes CRANBERRY, ORANGE & CUSTARD TEAR & SHARE BREAD Code Product Weight CAMX064 Berliner 100 Plus 3kg N/A Water 640g REFR020 Buttermilk 640g GROI025 Clover Hill Vegetable Oil 218g REFR022 Yeast 220g FRDR043 Dried Cranberries 400g (Main) + 195g (Topping) FRDR013 Mixed Peel 250g (Main) + 105g (Topping) TOFI061 Vanilla Fudge Icing 390g FOCO056 Vanilla Essence 10g TOFI173 Apollo Custard 780g TOFI131 Springel Neutral Glaze 390g YIELD 13 x 360g Cranberry, Orange & Custard Tear & Share Bread RECIPE 1. Mix berliner 100, buttermilk, water, yeast, oil and vanilla essence on slow speed for 2 minutes and fast speed for 7 minutes. 2. Mix in the cranberries and mixed peel through the dough on slow speed. Rest the dough for 10 minutes. 3. Scale at 60g pieces and mould into round buns. 4. Place 6 round buns, approx 2cm apart, in a tray in a triangular tree shape. 5. Proof for 40-45 minutes. 6. Bake at 210 C for 30-35 minutes. 7. When cooled, inject each bun with 10g apollo custard, glaze, drizzle with vanilla fudge icing and sprinkle with 15g cranberries and 8g mixed peel over the entire tree before the icing dries. For a more comprehensive range of Christmas recipes, please contact customer service. We would be delighted to share our recipes with you. 8

Christmas Recipes MINT CHOCOLATE BROWNIE MUFFIN Code Product Weight CAMX066 Chocolate Brownie Mix 2Kg N/A Water 550g REFR005 Pasteurised Liquid Egg 350g GROI025 Clover Hill Vegetable Oil 750g TOFI061 Vanilla Fudge Icing 1.26Kg FOCO077 Crème de Menthe Paste 40g FOCO020 Green Colour 8g BACA090 Red Queen Cake Cases 45 cases DECX112 White Chocolate Holly Disc 45 pieces YIELD 45 x 80g Mint Chocolate Brownie Muffins RECIPE 1. Weight out dry ingredients into a machine bowl fitted with a beater. 2. Add water, egg, oil and mix at medium speed for 1 minute. 3. Scrape down sides and base of bowl. Mix for 3 mins at medium speed. 4. Line cupcake tray with Queen cake cases (50 x 38mm). 5. Scale each muffin to 80g. Bake for 20-25 min at 180 C. 6. For the topping, place vanilla fudge icing, crème de menthe paste and green colour in a bowl and whip until light and fluffy. 7. Once brownie muffins are cooled, transfer icing into a piping bag with a small to medium nozzle. Apply a small rosette of 25g to the top of each muffin. 8. Apply a White Chocolate Holly Disc decoration to each muffin. IRISH CREAM BROWNIE MUFFIN Code Product Weight CAMX066 Chocolate Brownie Mix 2Kg N/A Water 550g REFR005 Pasteurised Liquid Egg 350g GROI025 Clover Hill Vegetable Oil 750g FOCO095 Irish Cream Paste 70g TOFI061 Vanilla Fudge Icing 1.26Kg BACA104 Snow Scene Queen Cake Cases 45 cases DECX111 White Chocolate Assorted Christmas Tree 45 pieces YIELD 45 x 80g Irish Cream Brownie Muffins RECIPE 1. Weight out dry ingredients into a machine bowl fitted with a beater. 2. Add water, egg, oil and mix at medium speed for 1 minute. 3. Scrape down sides and base of bowl. Mix for 3 mins at medium speed. 4. Line cupcake tray with Queen cake cases (50 x 38mm). 5. Scale each muffin to 80g. Bake for 20-25 min at 180 C. 6. For the topping, place vanilla fudge icing and Irish cream paste in a bowl and whip until light and fluffy. Transfer icing into a piping bag with a small to medium nozzle. 7. Once brownie muffins are cooled, apply a small rosette of 25g of Irish cream fudge icing to the top of each muffin. 8. Apply a White Chocolate Assorted Christmas Tree decoration to each muffin. For a more comprehensive range of Christmas recipes, please contact customer service. We would be delighted to share our recipes with you. 9

Christmas Recipes BLACK FOREST BROWNIE MUFFIN Code Product Weight CAMX066 Chocolate Brownie Mix 2Kg N/A Water 550g REFR005 Pasteurised Liquid Egg 350g GROI025 Clover Hill Vegetable Oil 750g TOFI061 Vanilla Fudge Icing 1.26g JAFR044 Black Cherry Pie Filling with kirsch 1.125g BACA090 Red Queen Cake Cases 45 cases DECX110 Chocolate Christmas Strip Ho Ho Ho 45 pieces YIELD 45 x 80g Black Forest Brownie Muffins RECIPE 1. Weight out dry ingredients into a machine bowl fitted with a beater. 2. Add water, egg, oil and mix at medium speed for 1 minute. 3. Scrape down sides and base of bowl. Mix for 3 mins at medium speed. 4. Line cupcake tray with Queen cake cases (50 x 38mm). 5. Scale each muffin to 80g. Bake for 20-25 min at 180 C. 6. For the topping, place vanilla fudge icing into a bowl and whip until light and fluffy. Transfer icing into a piping bag with a small to medium nozzle. 7. Once brownie muffins are cooled, cut off the domed top of each muffin. 8. Apply small shells of vanilla fudge icing around the top edge of each muffin. 9. Place the black cherry pie filling with kirsch into a piping bag and place 25g in the centre of each muffin. 10. Apply a Chocolate Christmas Strip Ho Ho Ho decoration to each muffin. CHOCOLATE ORANGE BROWNIE MUFFIN Code Product Weight CAMX066 Chocolate Brownie Mix 2Kg N/A Water 550g REFR005 Pasteurised Liquid Egg 350g GROI025 Clover Hill Vegetable Oil 750g JAFR042 Moorea Orange Flavour Fruit Filling 370g TOFI061 Vanilla Fudge Icing 1.26g FOCO079 Orange Flavour Paste 40g BACA104 Snow Scene Queen Cake Cases 45 cases DECX111 White Chocolate Assorted Christmas Tree 45 pieces YIELD 45 x 80g Chocolate Orange Brownie Muffins RECIPE 1. Weight out dry ingredients into a machine bowl fitted with a beater. 2. Add water, egg, oil and mix at medium speed for 1 minute. 3. Scrape down sides and base of bowl. Mix for 3 mins at medium speed. 4. Line cupcake tray with Queen cake cases (50 x 38mm). 5. Scale each muffin to 80g. Bake for 20-25 min at 180 C. 6. For the topping, place vanilla fudge icing and orange paste in a bowl and whip until light and fluffy. Transfer icing into a piping bag with a small to medium nozzle. 7. Once brownie muffins are cooled, pierce a hole in the top of each muffin with a skewer and inject 8g Moorea Orange Fruit filling into the centre. 8. Apply small rosette of 25g of orange fudge icing to the top of each muffin. 9. Apply a White Chocolate Assorted Christmas Tree decoration to each muffin. For a more comprehensive range of Christmas recipes, please contact customer service. We would be delighted to share our recipes with you. 10

Christmas Recipes CHOCOLATE ORANGE ÉCLAIR Code Product Weight CAMX053 Cloverhill Choux Mix 500g N/A Warm Water (60 ⁰C) 675g N/A Fresh Cream 1Kg TOFI083 Sahnissimo Chocolate 200g N/A Water 200g FOCO079 Natural Orange Flavour Paste 45g TOFI061 Vanilla Fudge Icing 350g TOFI150 Decora Cacao (Milk) Chocolate Coating 52g BACA086 Éclair cases 26 cases DECX106 Triangle Chocolate Christmas Tree 26 pieces YIELD 26 x 45g Chocolate Orange Éclairs RECIPE 1. Place the choux mix into a mixing bowl fitted with a beater. Stream in warm water (60 ⁰C) at a slow rate for 2 minutes. Then mix for 4 minutes on medium speed until smooth and glossy. 2. Line the tray with silicone sheets. Scoop the batter into a piping bag with a nozzle. For a rustic finish use a small to medium size star nozzle for a more even finish use a small to medium sized round nozzle. 3. Pipe into lengths of max. 45g choux pastry. Preheat oven to 210 ⁰C. Bake at 180 C for 35-40 minutes. Inject 5 secs of steam at the start of the bake as this prevents a skin from forming and results in less cracking during the bake. Éclairs will become soft and may collapse on cooling if they are not properly dried out (All times are approximate depending on ovens). 4. Shells should be golden amber colour, crisp and hallow with a relatively dry core. 5. Melt the fudge icing in a bowl in the microwave and swirl in the orange flavour paste to make the orange fudge icing. 6. Dip the éclair into the orange fudge icing. Run a finger along the edges to clean. 7. To make the orange cream, mix the sahnissimo chocolate and water together, flavour with the orange paste, then fold in the whipped cream. 8. When set, cut lengthways and with a star nozzle, pipe each éclair with 55g of orange cream. 9. Melt the decorar cacao in a microware and transfer to a piping bag. Drizzle thin lines across the éclair. 10. To finish, apply Triangle Chocolate Christmas Tree decoration to each éclair. IRISH CREAM ÉCLAIR Code Product Weight CAMX053 Cloverhill Choux Mix 500g N/A Warm Water (60 ⁰C) 675g N/A Fresh Cream 1Kg TOFI084 Sahnissimo Neutral 200g N/A Water 200g FOCO095 Irish Cream Flavour Paste 50g TOFI151 Decora Blanco (White) Chocolate Coating 260g TOFI160 White Choco Parles 52g BACA086 Éclair cases 26 cases DECX107 Chocolate Christmas Puzzles 52-78 pieces YIELD 26 x 45g Irish Cream Éclairs RECIPE 1. Place the choux mix into a mixing bowl fitted with a beater. Stream in warm water (60 ⁰C) at a slow rate for 2 minutes. Then mix for 4 minutes on medium speed until smooth and glossy. 2. Line the tray with silicone sheets. Scoop the batter into a piping bag with a nozzle. For a rustic finish use a small to medium size star nozzle for a more even finish use a small to medium sized round nozzle. 3. Pipe into lengths of max. 45g choux pastry. Preheat oven to 210 ⁰C. Bake at 180 C for 35-40 minutes. Inject 5 secs of steam at the start of the bake as this prevents a skin from forming and results in less cracking during the bake. Éclairs will become soft and may collapse on cooling if they are not properly dried out (All times are approximate depending on ovens). 4. Shells should be golden amber colour, crisp and hallow with a relatively dry core. 5. When cooled, dip the Éclair in the melted Decorar blanco (white) chocolate coating. Sprinkle with white choco parles. 6. To make the Irish Cream flavour filling, mix the Sahnissimo neutral and water together, flavour with the Irish Cream paste, then fold in the whipped cream. 7. When set, cut lengthways and fill with a star nozzle and pipe each éclair with 55g of Irish cream flavour filling. 8. To finish, with a little melted decorar blanco (white) chocolate coating, apply 2-3 Chocolate Christmas Puzzle decorations to each éclair. 11

Christmas Recipes MINT CHOCOLATE ÉCLAIR Code Product Weight CAMX053 Cloverhill Choux Mix 500g N/A Warm Water (60 ⁰C) 675g TOFI083 Sahnissimo Chocolate 200g N/A Water 200g N/A Fresh Cream 1Kg FOCO077 Mint Flavour Paste 25g TOFI151 Decorar Blanco (White) Chocolate Coating 260g TOFI150 Decorar Cacao (Milk) Chocolate Coating 104g TOFI160 White Choco Parles 52g BACA086 Éclair cases 26 cases DECX103 Chocolate Christmas Tree 26 pieces YIELD 26 x 45g Mint Chocolate Éclairs RECIPE 1. Place the choux mix into a mixing bowl fitted with a beater. Stream in warm water (60 ⁰C) at a slow rate for 2 minutes. Then mix for 4 minutes on medium speed until smooth and glossy. 2. Line the tray with silicone sheets. Scoop the batter into a piping bag with a nozzle. For a rustic finish use a small to medium size star nozzle for a more even finish use a small to medium sized round nozzle. 3. Pipe into lengths of max. 45g choux pastry. Preheat oven to 210 ⁰C. Bake at 180 C for 35-40 minutes. Inject 5 secs of steam at the start of the bake as this prevents a skin from forming and results in less cracking during the bake. Éclairs will become soft and may collapse on cooling if they are not properly dried out. (All times are approximate depending on ovens). 4. Shells should be golden amber colour, crisp and hallow with a relatively dry core. 5. When cooled, dip the Éclair in the melted Decorar Blanco (White) Chocolate Coating. Drizzle with Decorar Cacao (Milk) Chocolate coating and sprinkle with White Choco Parles. 6. To make the mint flavour cream, mix the sahnissimo chocolate and water together, flavour with the mint paste, then fold in the whipped cream. 7. When set, cut lengthways and with a star nozzle, pipe each éclair with 55g of mint cream. 8. To finish, apply Chocolate Christmas Tree decoration to each éclair. LATTE MACCHIATO ÉCLAIR Code Product Weight CAMX053 Cloverhill Choux Mix 500g N/A Warm Water (60 ⁰C) 675g N/A Fresh Cream 1Kg TOFI084 Sahnissimo Neutral 200g N/A Water 200g FOCO078 Latte Macchiato Flavour Paste 50g TOFI151 Decora Blanco (White) Chocolate Coating 260g COCO005 Cocoa Powder 26g BACA086 Éclair cases 26 cases DECX108 Oval Chocolate Merry Christmas Motto 26 pieces YIELD 26 x 45g Latte Macchiato Éclairs RECIPE 1. Place the choux mix into a mixing bowl fitted with a beater. Stream in warm water (60 ⁰C) at a slow rate for 2 minutes. Then mix for 4 minutes on medium speed until smooth and glossy. 2. Line the tray with silicone sheets. Scoop the batter into a piping bag with a nozzle. For a rustic finish use a small to medium size star nozzle for a more even finish use a small to medium sized round nozzle. 3. Pipe into lengths of max. 45g choux pastry. Preheat oven to 210 ⁰C. Bake at 180 C for 35-40 minutes. Inject 5 secs of steam at the start of the bake as this prevents a skin from forming and results in less cracking during the bake. Éclairs will become soft and may collapse on cooling if they are not properly dried out (All times are approximate depending on ovens). 4. Shells should be golden amber colour, crisp and hallow with a relatively dry core. 5. When cooled, dip the Éclair in the melted decorar blanco (white) chocolate coating. 6. To make the Latte Macchiato flavour filling, mix the sahnissimo neutral and water together, flavour with the Latte Macchiato paste, then fold in the whipped cream. 7. When set, cut lengthways and fill with a star nozzle and pipe each éclair with 55g of Latte Macchiato cream. 8. Dust the top of the éclair with cocoa powder and to finish, with a little melted decorar blanco (white) chocolate coating, apply Oval Chocolate Merry Christmas Motto decoration to each éclair. 12

Christmas Recipes MINT CHOCOLATE GATEAUX Code Product Weight CAMX034 Clover Hill Sponge Mix 2Kg N/A Water 1.2Kg N/A Fresh Cream 5Kg TOFI083 Sahnissimo Chocolate 100 FOCO077 Crème de Menthe flavour Paste 80 TOFI151 Decorar Blanco (White) Choc Coating 320 N/A Mint Aero, Crushed TOFI148 Sacher Supreme Dark Choc Coating 360 DECX108 Oval Chocolate Merry Christmas Motto 9 pieces YIELD 9 x 800g Mint Chocolate Gateaux RECIPE 1. Weigh out the sponge mix into a mixing bowl fitted with a whisk. Add directed quantity of water to the bowl and mix on slow speed for 1 minute. 2. Scrape down the sides and bottom of the bowl. Whisk for 12 minutes on fast speed until batter is thick and aerated. 3. Grease the 6 cake tins with pan coating. Scale at 180g into the sponge tins. 4. Bake at 190ºC for 18-22 minutes. Remove from the tins and cool on a wire rack. 5. Mix together the Sahnisimo Chocolate and water, add the crème de menthe paste. Fold in the whipped fresh cream. 6. Pipe in an evenly spaced spiral 100g of the mint cream onto the middle layer and replace the lid. Apply 200g of mint cream around the edges and 100g to the top. 7. Using a clean palette knife or ruler smooth off the sides first and then the top. Place cake into the freezer for approx. 20 mins before applying the Decorar Blanco (White) topping. 8. Melt the Decorar Blanco (White) in the microwave for 15-30 seconds to soften. Stir until just melted and spread over the top of the cake. 9. Use a piping bag with a small hole to apply a drizzle affect to the sides of the cake. 10. Apply 8 small rosettes of mint cream to the perimeter of the cake. 11. Sprinkle with crushed pieces of mint aero and apply Oval Chocolate Merry Christmas Motto to the top of the cake. For a more comprehensive range of Christmas recipes, please contact customer service. We would be delighted to share our recipes with you. 13

Store Name: ORDER FORM Order Online, by phone, by fax or by email Website: www.cloverhill.ie Phone: +353 (0) 29 21844 Fax: +353 (0) 29 21845 Email: sales@cloverhill.ie Store Number: Code Product Size Pack Order Packaging - Muffin Cases BACA085 Multi Coloured Muffin Wraps 160 x 160 x 50mm 4800 BACA101 Season Greetings Muffin Cases 50 x 38mm 500 BACA103 Christmas Wreath Muffin Cases 50 x 38mm 500 BACA105 Snow Scene Muffin Cases 50 x 38mm 500 BACA107 Merry Christmas Characters Muffin Cases 50 x 38mm 500 BACA035 Plain Muffin Cases 50 x 38mm 500 Packaging Queen Cake Cases BACA090 Red Cupcake Cases 50 x 38mm 360 BACA091 Red Queen Cake Cases 45 x 25mm 1000 BACA100 Season Greetings Queen Cake Cases 45 x 25mm 500 BACA102 Christmas Wreath Queen Cake Cases 45 x 25mm 500 BACA104 Snow Scene Queen Cake Cases 45 x 25mm 500 BACA106 Merry Christmas Characters Queen Cases 45 x 25mm 500 BACA114 Plain Queen Cake Cases 45 x 25mm 500 Éclair Cases BACA086 Éclair Cases 86 x 32 x 25mm 2000 Packaging Round Cake Drums CAKB012 Round Cake Drum 8 5 CAKB050 Round Cake Drum 12 5 CAKB069 Round Cake Drum 14 5 CAKB080 Round Cake Drum Gold 15 5 CAKB085 Round Gold Cake Drum 16 5 Packaging Square Cake Drums CAKB107 Square Cake Drum Gold 8 5 CAKB035 Square Cake Drum 10 5 CAKB055 Square Cake Drum 12 5 CAKB073 Square Cake Drum 14 5 CAKB087 Square Cake Drum 16 5 CAKB094 Square Cake Drum 18 5 Packaging Round Cut Edge Cards CAKB003 Round Cut Edge Cards 6 100 CAKB014 Round Cut Edge Cards 8 100 CAKB024 Round Cut Edge Cards 9 100 CAKB032 Round Cut Edge Cards 10 50 ** SPECIAL ** SPECIAL **SPECIAL ** SPECIAL ** SPECIAL ** SPECIAL ** SPECIAL ** SPECIAL 14

Store Name: Store Number: Code Product Size Pack Order Packaging Round Cut Edge Cards CAKB052 Round Cut Edge Cards 12 50 Packaging Square Cut Edge Cards CAKB037 Square Cut Edge Cards 10 100 CAKB122 Square Cut Edge Cards 12 100 Packaging Round Single Thick Shrink CAKB015 Round Single Thick Shrink 8 25 CAKB025 Round Single Thick Shrink 9 25 CAKB034 Round Single Thick Shrink 10 25 CAKB054 Round Single Thick Shrink 12 25 Packaging Square Single Thick Shrink CAKB038 Square Single Thick Shrink 10 25 CAKB058 Square Single Thick Shrink 12 25 CAKB077 Square Single Thick Shrink 14 25 Packaging Square Double Thick Shrink CAKB116 Square Double Thick Shrink 14 10 Packaging Strawboards & Log Cards CAKB020 Strawboard 8 x 4 25 CAKB109 Round D/T Strawboards 18 10 Packaging Foil CONT014 Mr Kipling Mini Foil Cases 2.5 250 CONT010 Deep Custard Cups 3 217 CONT012 3 Patty Pans 3 375 CONT210 Deep Foils 8 650 CONT009 Foil Plates 9 1000 CONT216 Tart Foil Plates 9 50 Packaging Cakeboxes CONT212 Round Clear Cake Lid 8 210 CONT213 Round Black Cake Base 8 210 CONT214 Round Clear Cake Lid 10 180 CONT215 Round Black Cake Base 10 180 CONT186 Rectangular Container Clear Lid 207 x 113 x 70mm 450 CONT185 Rectangular Container Black Base 198 x 100 x 25mm 450 CONT211 Hinged 1lb Plastic Container 1lb 240 CONT184 Container Swiss Roll Hinged 268 x 155 x 103mm 280 CONT201 2 Pack Cupcake Container 158 x 164 x 83mm 510 CONT182 Two Compartment Hinged Tray 198 x 100 x 25mm 200 CONT194 2 Slice Cake Hinge Containers 29 x 269mm 680 CONT209 4 Division Plastic Hinged Muffin Container 200 x 190 x 75mm 320 CONT190 6 Division Hinged Plastic Queen Cake Containers 208 x 140 x 79mm 110 15

Store Name: Store Number: Code Product Size Pack Order Packaging Cardboard Cakeboxes CONT187 Tart Window Box 9 x 9 x 2 150 PACK002 Christmas Log Box 8 x 4 x 4 25 WHILE STOCKS LAST PACK906 Christmas Log Box 8 x 4 x 4 20 CAKB021 Christmas Log Cards 8 x 4 25 PACK907 Christmas 6 Cupcake Window Box 240 x 165 x 75mm 20 PACK032 Petit Four Box 195 x 140 x 38mm 24 ** SPECIAL PACK905 Christmas Square Cake Box 8 x 8 x 4 20 Packaging Accessories PAPE001 Baking Parchment 450mm x 50mt 1 PAPE003 Greaseproof Paper 450 x 750 Ream 1 PAPE004 Silicone Paper 450 x 750 Ream 1 PIBA002 Disposable Piping Bags 21 100 PIBA004 Medium Piping Bags 5cm 50cm 6 PIBA005 Large Piping Bags 7cm-60cm 6 PIBA011 Piping Tubes Plain 13mm 6 PIBA012 Piping Tubes Star 13mm 6 PIBA016 Steel Piping Tubes Plain 5mm 6 CONT217 Pudding Bowls and Lids 1lb 300 CONT220 Pudding Bowls and Lids 1lb 50 CONT218 Pudding Bowls and Lids 2lb 160 CONT221 Pudding Bowls and Lids 2lb 40 CONT219 Pudding Bowls and Lids 3lb 108 CONT222 Pudding Bowls and Lids 3lb 27 CONT138 Tin Foil 18 90m 1 Confectionery Mixes CAMX098 Clover Hill Farmhouse Fruit Cake Mix 12.5Kg 1 CAMX023 Clover Hill Complete Madeira Mix 12.5Kg 1 CAMX102 Clover Hill Extra Moist Madeira Mix 12.5Kg 1 CAMX034 Clover Hill Complete Sponge Mix 12.5Kg 1 CAMX047 Clover Hill Crème Cake Mix 12.5Kg 1 CAMX048 Clover Hill Chocolate Crème Cake Mix 12.5Kg 1 TOFI061 Clover Hill Toffee Cake Mix 12.5Kg 1 CAMX064 Berliner 100 Plus 25Kg 1 CAMX096 Clover Hill Coconut Mix 12.5Kg 1 CAMX103 Clover Hill Chocolate Sponge Mix 12Kg 1 BRMX048 Clover Hill Luxury Scone Mix 1Kg 1 CAMX036 Clover Hill Swiss Roll Mix 12.5Kg 1 CAMX049 Clover Hill Lemon Zest Cake Mix 12.5Kg 1 CAMX050 Clover Hill Complete Ginger Cake Mix 12.5 Kg 1 CAMX053 Clover Hill Choux (Éclair) Mix 6 Kg 1 16

Store Name: Store Number: Code Product Size Pack Order Confectionery Mixes CAMX066 Brownie Mix 25Kg 1 CAMX069 Brownie Mix 12.5Kg 1 CAMX083 Clover Hill Orange Zest Cake Mix 12.5 Kg 1 CAMX086 Clover Hill Golden Carrot Cake Mix 12.5 Kg 1 CAMX099 Clover Hill Simply Muffin Mix 12.5 Kg 1 Biscuits & Desserts CAMX013 Digestive Crumb (Coarse) 25Kg 1 CAMX077 Digestive Crumb 5Kg 1 DECS016 Plain Gingerbread Trees 135 x 110mm 105 DECS017 Plain Gingerbread Men 163 X 77mm 105 TOFI142 Eisan Meringue Powder 2Kg 1 TOFI082 Sahnissimo Deluxe Strawberry Cheesecake Mix 1Kg 1 TOFI083 Sahnissimo Deluxe Chocolate Cheesecake Mix 1Kg 1 TOFI084 Sahnissimo Deluxe Neutral Cheesecake Mix 1Kg 1 Non-Edible Decorations DECX121 Red / Gold Holly Cake Frill - 64mm x 22m 22m 1 DECX039 Plastic Green Christmas Fir Tree. 6.5cm 50 WHILE STOCKS LAST DECX024 Plastic Robin on Peg 23mm 50 DECX082 Small Plastic Holly with Red Berries 38mm 200 DECX042 Medium Plastic Holly with Red Berries 5cm x 2cm 144 DECX056 Happy Christmas Green & Gold Paper Motto 70mm 100 DECX084 Plastic Red Berry Holly & Merry Christmas 38mm 50 DECX085 Plastic Happy Christmas Red & Gold 70mm 100 DECX116 Plastic Assorted Reindeer and Santa Rings 46 x 40mm 144 WHILE STOCKS LAST Edible Decorations - Sugarettes DECX118 Assorted Christmas Sugar Piping s 30mm 250 DECX119 Santa Head Sugar Piping s 35mm 196 DECX120 Assorted Children s Friend s Sugar Piping s 25-30mm 200 Edible Decorations - Chocolate DECX103 Chocolate Christmas Tree 29-19mm 135 WHILE STOCKS LAST DECX104 Chocolate Christmas Baubles 39 x 45mm 72 DECX105 Assorted Chocolate Christmas Plaques 44 x 35mm 72 DECX106 Triangle Chocolate Christmas Tree 30 x 47mm 153 DECX107 Chocolate Christmas Puzzles 21 x 27mm 198 WHILE STOCKS LAST DECX108 Oval Chocolate Merry Christmas Motto 55 x 35mm 60 DECX109 Chocolate Santa Claus 46 x 35.6mm 72 DECX110 Chocolate Christmas Strip Ho Ho Ho 40 x 12mm 198 DECX111 White Chocolate Assorted Christmas Trees 34 x 27mm 135 DECX112 Round White Chocolate Holly 24mm 198 17

Store Name: Store Number: Code Product Size Pack Order Edible Decorations - Chocolate DECX114 White Chocolate Reindeer 48 x 45.5mm 54 DECX115 Assorted White Chocolate Square Decorations 29 x 29mm 135 DECX121 Metallic Red (White Choc) Ball 20mm 66 DECX122 Metallic Gold (White Choc) Ball 20mm 66 DECX123 Red (White Choc) Christmas Baubles 30x25mm 135 DECX124 Assorted (White Choc) Mittens 35.5x25mm 96 Colours / Flavours / Pastes FOCO063 Clover Hill Chocolate Flavour Compound 1L 1 FOCO020 Clover Hill Green Colour 500ml 1 FOCO056 Vanilla Essence 1L 1 FOCO063 Clover Hill Chocolate Flavour Compound 1L 1 FOCO072 Clover Hill Red Velvet Flavour and Colour 1L 1 FOCO076 Banana Flavour Paste 1Kg 1 FOCO079 Orange Flavour Paste 1Kg 1 FOCO077 Crème De Menthe Paste 1Kg 1 FOCO078 Latte Macchiato Flavour Paste 1Kg 1 FOCO095 Irish Cream Flavour Paste 1Kg 1 Dried Fruit & Mincemeat FRDR002 Currants 12.5Kg 1 FRDR012 Raisins 12.5Kg 1 FRDR013 Mixed Peel 10Kg 1 FRDR016 Natural Colour Cherries 10Kg 1 FRDR020 Whole and Broken Cherries 10Kg 1 FRDR040 Whole Cherries 5Kg 1 FRDR034 Turkish Sultanas 12.5Kg 1 FRDR043 Sweetened Sliced Cranberries 11.34Kg 1 TOFI137 Mini Orange Jelly Slices 2Kg 1 NUOT010 Coconut Medium 2Kg 1 JAFR010 Mincemeat 12.5Kg 1 Spices & Nuts HESP011 Ground Cinnamon 2.5Kg 1 HESP100 Ground Cinnamon 25Kg 1 HESP025 Ground Ginger 2.5Kg 1 HESP026 Ground Ginger 25Kg 1 HESP041 Mixed Spice 2.5Kg 1 HESP044 Mixed Spice 25Kg 1 NUAL002 Flaked Almonds 11.34Kg 1 NUAL004 Ground Almonds 10Kg 1 NUAL016 Flaked / Sliced Blanched Almonds 12.5Kg 1 NUOT009 Light Amber Broken Walnuts 10Kg 1 18

Store Name: Store Number: Code Product Size Pack Order Oils, Fats, Dairy, Egg REFR005 Pasteurised Liquid Egg 15Kg 1 REFR020 Buttermilk 20L 1 REFR022 Yeast 10Kg 1 REFR023 Yeast 2.5Kg 1 GROI025 Clover Hill Vegetable Oil 20L 1 MASH025 Clover Hill Premium Cake Margarine 12.5Kg 1 Frostings, Icings, Truffles & Coatings TOFI034 Renshaws Ready to Roll White Icing 5Kg 1 TOFI040 Almond Paste 5Kg 1 TOFI055 Caramel Fudge Icing 12.5Kg 1 TOFI056 Chocolate Fudge Icing 12.5Kg 1 TOFI058 Dark Chocolate Fudge Icing 12.5Kg 1 TOFI059 Lemon Fudge Icing 12.5Kg 1 TOFI060 Strawberry Fudge Icing 12.5Kg 1 TOFI061 Vanilla Fudge Icing 12.5Kg 1 TOFI205 Clover Hill Vanilla Frosting 11Kg 1 TOFI146 Milk Nookie Truffle and Ganache Mix 6Kg 1 TOFI148 Sacher Supreme Dark Chocolate Coating 6Kg 1 TOFI149 Nocciola Vela Hazelnut Praline Filling 6Kg 1 TOFI238 Crema Vela Bianca 6Kg 1 TOFI151 Decorar Blanco (White) Chocolate Coating 6Kg 1 TOFI150 Decorar Cocoa Milk Chocolate Coating 6Kg 1 JAFR044 Black Cherry Pie Filling with kirsch 6Kg 1 TOFI253 Mocha Beans Large Dark 1Kg 1 Sugar & Syrup TOFI053 Sweet & White Decoration Sugar 15Kg 1 SUSW009 Icing Sugar 25Kg 1 TOFI050 Sweetwhip 12 x 1L 1 Decorations CHOC023 Dark Chocolate Curls 2Kg 1 CHOC025 White Chocolate Curls 2Kg 1 TOFI209 Orange Curls 2.5Kg 1 TOFI160 Chocolate Parles White 2.5Kg 1 CHOC128 Scaglietta Compound Dark 5Kg 1 CHOC018 Dark Chocolate Shavings 2Kg 1 COCO001 Cocoa Powder 25Kg 1 COCO002 Cocoa Powder 5Kg 1 TOFI127 Mini Marshmallows Pink & White 1Kg 1 All orders can be placed via: Website: www.cloverhill.ie Phone: (029) 21844 Fax: (029) 21845 Email: sales@cloverhill.ie *Due to the seasonal nature, no return of decorations can be accepted. All orders subject to availability. Final orders for the Christmas lines will be accepted up until the 14th December 2018. 19

From all of us at Clover Hill we would like to thank you most sincerely for your continued business and wish you and yours a very Happy Christmas and a Prosperous New Year for 2019. 20

CLOVER HILL FOOD INGREDIENTS LTD. Mountleader Industrial Estate, Millstreet, Co. Cork. P51 E8PY Tel: 029-21844 Fax: 029-21845 Email: sales@cloverhill.ie Web: www.cloverhill.ie Kanturk Printers Ltd. 029 50103