Chocolate Labels Chocolate Labels Amaretto round dark choc white

Chocolate Labels 90305 90308 Chocolate Labels* 90308 90314 90305 90301 90306 90307 90302 90315 90311 90304 90303 90316 Amaretto (1” round) - dark choc/white print Cappuccino (1” round) - ivory choc/dark print Chocolate (1” round) - dark choc/white print Grand Marnier (1” round) - dark choc/white print Kahlua (1” round) - dark choc/white print Mint (1” round) - dark choc/white print Mocca (1” round) - dark choc/white print Mousse (1” round) - dark choc/white print Raspberry (1” round) - dark choc/white print Rum (1” round) - dark choc/white print Sacher (1” round) - dark choc/white print Tiramisu (1” round) - ivory choc/dark print 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs 1/560 ct/cs Personalized Chocolate Labels* 90301 90294 90295 90320 90297 90300 90341 90317 90339 Half Circle, small (1¼” x 2C\,”) Half Circle, large (1B\,” x 3¼”) Sail, medium (1B\,” x 1¼” Irregular Triangle) Sail, large (2” Irregular Triangle) Oval, small (1” x 1½”) Oval, large (2¼” x 1B\,”) Six Point Star (1½”) - dark choc/white print Six Point Star (1½”) - ivory choc/no print 1/252 ct/cs 1/144 ct/cs 1/240 ct/cs 1/192 ct/cs 1/504 ct/cs 1/192 ct/cs 1/240 ct/cs 1/240 ct/cs 90297 90295 * Heat Sensitive, see pg. 102. 90347 90348 90341 Seasonal Designs 90340 90571 90317 Seasonal designs are available for all major holidays. Please inquire with your Sales Representative for current designs. 80 1.800.34.SWISS ( 1.800.347.9477 ) Chocolate Labels Personalized Chocolate Labels* (continued) 90323 90324 90335 90349 90346 90344 90293 90326 90328 90330 90331 90363 90345 90329 90333 90337 90340 90347 90348 90360 90362 Custom Wrap Small Rectangle (1” x 2”) Business Card, wrapped (3½” x 2¼”) Business Card, unwrapped (3½” x 2¼”) Round (1”) Round (1½”) Round (2”) Round (2¾”) Round (3”) Round (4”) Wedge - plain / no writing (3”) Wedge - personalized (3”) Wedge 7 cm (2¾”) Rectangle (1” x 2”) Rectangle (1” x 4”) Rectangle (2Z\,” x 2M\,”) Heart (1” x 1¼”) Flower (1½”) Triangle (2” x 2” x 2”) Square (1½”) Playing Cards (1” x 1.4”) - rounded corners Teardrop 4 cm (1½”) 1/350 ct/cs 1/100 ct/cs 1/120 ct/cs 1/560 ct/cs 1/240 ct/cs 1/240 ct/cs 1/144 ct/cs 1/60 ct/cs 1/42 ct/cs 1/216 ct/cs 1/216 ct/cs 1/504 ct/cs 1/350 ct/cs 1/216 ct/cs 1/144 ct/cs 1/336 ct/cs 1/240 ct/cs 1/240 ct/cs 1/288 ct/cs 1/504 ct/cs 1/504 ct/cs 90324 90346 90293 90300 90331 90360 90326 90362 90335 Examples of Personalization All chocolate labels can be personalized with your logo or custom message. *Heat Sensitive, see pg. 102. www.scff.com 81 sweet Finishing Touches & Gelatin 21000 21001 Finishing Touches 21000 21001 21012 90062G 90062S Cocoa Butter Spray Food Shellac Spray Magic Freeze Spray - Coolant For Pastry Work Gold Leaf Sheets (3½” X 3½”) Silver Leaf Sheets (3½” X 3½”) 6/300 ml/cs 6/300 ml/cs 12/350 ml/cs 1/25 ct/ut 1/25 ct/ut Sheet Gelatin 90070BR Bronze Sheet Gelatin (1 Kg = 330 Sheets/3 grams) (Bloom = 125-155) 90070SI Silver Sheet Gelatin (1 Kg = 400 Sheets/2.5 grams) (Bloom = 160-190) 90070GO Gold Sheet Gelatin (1 Kg = 500 Sheets/2 grams) (Bloom = 190-220) 25/1 kg/cs 25/1 kg/cs 25/1 kg/cs 90062G 90062S Food Colors There are many food color options available to the pastry chef. Depending on your application, choose the food color that is appropriate for your use. Use cocoa butter colors for coloring chocolate, powdered chips and water-soluble colors for sugar, powdered colors for chocolate or sugar, airbrush colors and color emulsion gels for varied applications depending if the ingredient is water or fat-based. The cake shown here was designed by Team France at the 2006 World Pastry Team Championship in Arizona. It is decorated with hand-sculpted sugar pieces that have been colored in a bright yellow and red hue. Applications to molds: 1 2 1. Half-shell molds are used for chocolate truffles and are colored before filling with chocolate. Wearing protective gloves, paint in colors using the tip of your finger. Repeat with different colors for a marbled, streaky effect. 2. Use an airbrush for a graduated and more even look. Alternate colors for variety. Leave parts of the mold unpainted so that chocolate will show through on finished piece. 82 1.800.34.SWISS ( 1.800.347.9477 ) Food Colors & Sugars Food Colors 98100 Colored Cocoa Butter 1/200 g/ut ALWH = alabaster white, AUYE = aureolin yellow, CARE = cardinal red, CHBR = chocolate brown, CRRE = crimson red, ECBK = eclipse black, GIYE = gilded yellow, HAPU = harvest purple, INBL = indigo blue, JAGR = jade green, SUOR = sunrise orange 98150 Airbrush Color - Liquid Color 1/8 oz/ut BK = black, BL = blue, BR = brown, FL = flesh, GR = green, OR = orange, PE = peach, PI = pink, PU = purple, RE = red, TE = teal, WH = white, YL = yellow 98170 Liquid Candy Color - fat dispersible, Décor colors in alcohol solution 1/200 g/ut BL = blue, BK = black, GR = green, OR = orange, PI = pink, PU = purple, RE = red, YL = yellow 98180 Color Emulsion Gel - water-based color additive 1/200 g/ut BK = black, BL = blue, BR = brown, GR = green, GY = golden yellow, IV = ivory, OR = orange, PI = pink, PU = purple, RE = red, WH = white, YE = yellow 98120 Colored Chips for Sugar - add bits directly to hot sugar at end of cooking for colored sugar Powder Food Color - for water-based items including sugar BK = black , BL = blue, GR = green, OR = orange, PU = purple, RD = red, YL = yellow 1/50 g/ut BL = blue, BR = brown, GR = green, OR = orange, PI = pink, PU = purple, RE = red, YL = yellow 98110 1/50 g/ut 98130 98140 Powdered Colors for Chocolate - fat dispersible 1/50 g/ut BL = blue, GR = green, OR = orange, RD = red, YL = yellow, WH = white Powdered Pearl Color - fat and water soluble, 1/50 g/ut can be used with chocolate, sugar and for dusting BL = blue, GO = gold, GR = green, OR = orange, PU = purple, RD = red 98160 Décor Powders - for dusting BL = blue, BK = black, C = copper, G = gold, L = lavender, M = mint, S = silver, SG = super gold, P = pearl 1/50 g/ut Fast Fact All Powdered Pearl Colors (#98140) Non Hygroscopic Sugars & Accessories 99953 90431 90432 90435 70428 90429 Maltitol Sugar Substitute Isomalt Glucose, Brix Level 40C (at 20°C) is 84.6 Trimoline (Inverted Sugar) Bubble Paper - for sugar Quicklime (Limestone) Quicklime can become very dangerous to the skin and eyes if it comes in contact with water/humidity. When handling Quicklime we recommend wearing protective gloves. appear white before use, but change into the ingredient (i.e. chocolate or sugar). This is a quality of the pearlescent coloring. www.scff.com 83 sweet 1/1 kg/cs 1/27.5 lb/cs 1/7.5 kg/cs 2/7 kg/cs 1/10 ct/ut 1/5 kg/ut color as soon as they are incorporated Transfer Strips & Sheets Sample Designs Plastic Transfer Sheets* - 10” X 13” 70432 70435 70436 70438 Assorted Golf - Clubs, Bags, Greens Assorted Designs - Diamonds, Dust, Stars, Musical Notes Gold Dust Gold Stars 1/12 ct/cs 1/25 ct/cs 1/25 ct/cs 1/25 ct/cs Plastic Transfer Strips* - 1½” X 9¾” Musical Notes Stars 70439 Gold Stars Fits Items 70110, 70111, 70112, 70113, 70114 Seasonal and holiday transfer sheets are available for Valentine’s Day, Mother’s Day, St. Patrick’s Day, Easter, Secretary’s Day, Christmas and winter holidays. Please visit our website at www.scff. com for the most current designs. 24/400 ct/cs Dust Checkerboard Paint Squiggles Basket Fun Flowers Shards Glowing Spheres Roller Coaster Acetate, Rolls, Strips, Sheets - No Print 70447 70441 70448 70443NP Plastic Roll - 1¾” (4.5 cm) x 307 yards x .05 mm Plastic Roll - 2” (5 cm) x 100 yards x .1 mm Plastic Roll - 2C\,” (6 cm) x 307 yards x .05 mm Plastic Strip - 1½” x 10” (3.8 cm x 25.4 cm) Fits Items 70110, 70111, 70112, 70113, 70114 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 24/400 ct/cs 1/300 ct/cs 1/100 ct/cs 1/100 ct/cs 70441 70440 Plastic Strip - 2½” x 30” x .004” 70442 Acetate Sheet - 16” (40 cm) x 24” (60 cm) x .08mm 70567CR Guitar Sheets, full sheet pan size - 16” x 24” * Heat Sensitive, see pg. 102. 70440 84 1.800.34.SWISS ( 1.800.347.9477 ) Transfer Strips & Sheets Plastic Transfer Strips & Sheets* Pre-designed or Personalized 70598 70592 70595 70586 70599 70596 70574 70591 70576 70590 70584 70585 70443 70581 70593 70578 70597 70583 70582 70580 70594 70579 70588 70589 70445 70568 70567 1” x 5B\,” (Fits items 70120, 70122, 70125) 1¼” x 6½” 1C\,” x 6¾” 1C\,” x 9¾” 1½” x 1½” 1½” x 6” 1½” x 6¾” 1½” x 7½” 1½” x 7¾” 1½” x 8M\,” (Fits item 70110) 1½” x 9¼” 1½” x 9B\,” (Fits items 70112, 70115) 1½” x 9¾” 1¾” x 5” 1¾” x 5¼” 1¾” x 5¾” 1¾” x 9¾” 2” x 5½” 2” x 7¾” 2” x 8½” 2” x 9¾” 2” x 10¼” 5” x 10C\,” - center print ** 5” x 10C\,” - scatter print ** 10” x 13” 12” x 16” - Half Sheet 16” x 24” - Full Sheet 24/900 ct/cs 24/450 ct/cs 24/400 ct/cs 24/400 ct/cs 1/2400 ct/cs 24/400 ct/cs 24/400 ct/cs 24/400 ct/cs 24/500 ct/cs 24/400 ct/cs 24/400 ct/cs 24/300 ct/cs 24/400 ct/cs 24/500 ct/cs 24/500 ct/cs 24/500 ct/cs 24/350 ct/cs 24/400 ct/cs 24/300 ct/cs 24/300 ct/cs 24/300 ct/cs 24/200 ct/cs 1/100 ct/cs 1/100 ct/cs 1/25 ct/cs 1/25 ct/cs 1/25 ct/cs Sample Designs Honeycomb Stripes Mountain Berries Tropical Fish ** Can be used with magnetic chocolate molds. * Heat Sensitive, see pg. 102. Shamrock Scatterprint Barcode Threads City Lights Layers Wild Flowers Jungle Bead Necklace Personalize your desserts! Transfer Sheets can be custom designed using your company logo. Please inquire about different layout patterns available. www.scff.com 85 sweet Product Tip Stencils & Grills Stencils 70142 70143 70144 70145 70193 70194 70195 Decorline Stencil - Marguerita (set of 5 stencil sizes) Decorline Stencil - Star (set of 5 stencil sizes) Decorline Stencil - Primrose (set of 5 stencil sizes) Decorline Stencil - Dahlia (set of 5 stencil sizes) Geometrical Plastic Stencil (M1) - Fishnet Geometrical Plastic Stencil (M2) - Wavy Geometrical Plastic Stencil (M3) - Sunburst 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 70195 Plastic Grills For decorated biscuit/sponge cake and other decorations full sheet pan size 70151P 70152P 70153P 70154P 70155P 70156P 70157P 70158P 70159P 70160P Plastic Grill - Round, Small GD1 Plastic Grill - Round, Large GD2 Plastic Grill - Fantasy GD3 Plastic Grill - Oval GD10 Plastic Grill - Square GD6 Plastic Grill - Oblong GD7 Plastic Grill - Heart GD8 Plastic Grill - Hexagon GD9 Plastic Grill - Star GD12 Plastic Grill - Christmas Tree GD13 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 70193 70194 70151P 70152P 70142 70153P 70154P 70143 70144 70155P 70156P 70142 70157P 70158P 70145 70159P 70160P 70157P 86 1.800.34.SWISS ( 1.800.347.9477 ) Stencils & Grills The RECIPE The CHEF After Eight Mint Crémeux and Foam 720 g / 25 oz Heavy cream 32 g / 1 oz Fresh mint 115 g / 4 oz Sugar 240 g / 8.5 oz Yolks 8 g / 0.3 oz Gelatin 70 g / 2.5 oz Crème de mint Chocolate Crémeux 720 g / 25 oz Heavy cream 115 g / 4 oz Sugar 240 g / 8.5 oz Yolks 8 g / 0.3 oz Gelatin 350 g / 12.3 oz #31118 Felchlin-Swiss Maracaibo Classificado Rondo 65% Chocolate Fondant 1600 g / 56.4 oz #31118 Felchlin-Swiss Maracaibo Classificado Rondo 65% 200 g / 7 oz #31152 Felchlin-Swiss Cocoa Mass 1000 g / 35.3 oz Butter 1280 g / 45 oz Yolks 480 g / 17 oz Sugar 1920 g / 67.7 oz Egg white 50 g / 1.8 oz Egg white powder 440 g / 15.5 oz Sugar Mint Syrup 100 g / 3.5 oz 30 g / 1 oz 50 g / 1.8 oz 100 g / 3.5 oz Sugar Mint leaves Mint cream Water Mint Ice Cream 200 g / 7 oz Sugar (for mint syrup) 100 g / 3.5 oz Water 80 g / 2.8 oz Mint leaves 1036 g / 36.5 oz Milk 250 g / 8.8 oz Mint syrup 330 g / 11.6 oz Heavy cream 200 g / 7 oz Sugar 100 g / 3.5 oz Milk powder 100 g / 3.5 oz Glucose powder 8 g / 0.3 oz Stabilizer Chocolate Meringue 500 g / 17.6 oz Egg white 500 g / 17.6 oz Sugar 500 g / 17.6 oz 10x 150 g / 5.3 oz #31301 Felchlin-Swiss Cocoa Powder Chocolate Tuile 450 g / 15.9 oz Sugar 10 g / 0.4 oz Pectin 100 g / 3.5 oz Butter 40 g / 1.4 oz #31301 Felchlin-Swiss Cocoa Powder 150 g / 5.3 oz #31152 Felchlin-Swiss Cocoa Mass 120 g / 4.2 oz Glucose powder 240 g / 8.5 oz Water Chef Laurent Branlard Nominated as one of the ten Best Pastry Chefs in America by Pastry Art & Design and Chocolatier Magazines, Laurent Branlard is an accomplished professional with a great competitive spirit and passion for his art. He grew up in the Burgundy region of France, surrounded by cuisine and parents who both enjoyed cooking. At an early age, he knew he wanted to become a chef. He trained in Paris and spent the early part of his career at various establishments in the city. At 21, he became involved in pastry competitions, leading him to gold place victories at the 2000 and 2001 National and World Pastry Team Championships. Since 2004, he has dedicated his time to coaching the USA Team at other competitions. He is presently the Executive Pastry Chef of the Swan & Dolphin Hotels in Orlando where he oversees ten restaurants and keeps the menus updated on a seasonal basis. Laurent is a chocolate fanatic, FelchlinSwiss Maracaibo 65% being his personal favorite. He describes it as flavorful, refined and elegant. He also enjoyes working with fruit, especially Florida citrus. Mint Crémeux and Foam Boil cream and mint to achieve a good infusion of flavor. Strain and cook the remaining ingredients like a Crème Anglaise. Cool mixture and pour in fleximold. Chocolate Crémeux Use the same process as the Mint Crémeux. Chocolate Fondant Proceed as you would a chocolate mousse by melting chocolates and butter. Then add yolks blanched with sugar. Fold in whipped egg white / egg white powder / sugar combination. Mold. Bake 18 minutes at 370° F. Mint Syrup Cook ingredients until 58 brix, then strain. Mint Ice Cream Boil sugar, water and mint to create mint syrup. Combine 250 g of mint syrup, milk, and cream. Bring to a boil, then cool to 90° F. Add the dry ingredients and bring the temperature of the mixture back up to 185° F. Chocolate Tuile Mix all ingredients together. Bring to a boil and spread on a sheet pan. Cut and shape as desired. www.scff.com 87 sweet Filling Mats & Molds Accessories for Dessert & Mini Pastry Shells 70403 70404 70405 70410 70411 Rubber Filling Mat, round (Fits Items 31365, 31371) Rubber Filling Mat, square (Fits Item 31366) Rubber Filling Mat, boat (Fits Item 31367) Rubber Filling Mat for 3” Tartlette Shells (Fits Items 31363, 31380) 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 70410 70402 Filling Plate for 3” Tartlette Shells (Fits Items 31363, 31380) Accessories for Chocolate Cups & Confectionery Shells 70400 70401 70402 70407 70408 70412 70413 Aluminum Cups For Swiss Dream, Créme Brulée, Flan Felcomat (Filling Tray for 70400) Chocomat Filling Plate (Fits Items 40021, 40022, 40051, 40052) 1/500 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 70404 70405 Filling Mat for Truffles (Fits Items 40030, 40031, 40032) Filling Mat for Pralines (Fits Items 40061, 40063) Filling Mat for 5 cm Specialty Shells (Fits Items 40050, 40053) Filling Mat for Mini Truffles (Fits Items 40037, 40038, 40039) Cover Decorative Stencils 70396 70397 70398 70399 “Décor” Stencil Heart “Décor” Stencil Oval “Décor” Stencil Square “Décor” Stencil Round 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 70403 70407 Mono Molds 70110 70110E 70110C 70111 70111E 70111C 70112 70112E 70112C 70113 70113E 70113C 70114 70114E 70114C 70115 70115E 70115C 70115E 70412 70408 70115 Mono Round Mono Round - Extractor Mono Round - Cutter Mono Hexagon Mono Hexagon - Extractor Mono Hexagon - Cutter Mono Oval Mono Oval - Extractor Mono Oval - Cutter Mono Comma Mono Comma - Extractor Mono Comma - Cutter Mono Heart Mono Heart - Extractor Mono Heart - Cutter Mono Tear Drop Mono Tear Drop - Extractor Mono Tear Drop - Cutter 1/35 ct/cs 1/1 ct/cs 1/1 ct/cs 1/35 ct/cs 1/1 ct/cs 1/1 ct/cs 1/35 ct/cs 1/1 ct/cs 1/1 ct/cs 1/35 ct/cs 1/1 ct/cs 1/1 ct/cs 1/35 ct/cs 1/1 ct/cs 1/1 ct/cs 1/35 ct/cs 1/1 ct/cs 1/1 ct/cs One Set includes: - One section of 5 molds (7 sections in a case) Mold diameter: 65 mm (2½”), depth: 40 mm (1¼”), volume: 75 grams (2½ oz) - One Extractor, which fits one section extracting 5 molds at a time - One Cutter, which cuts a single mold at a time 70115C 88 1.800.34.SWISS ( 1.800.347.9477 ) Dessert Molds Mignon - Petits Fours Dessert Molds 70120 70120E 70120C 70121 70121E 70121C 70122 70122E 70122C 70123 70123E 70123C 70124 70124E 70124C 70125 70125E 70125C Mignon Round Mignon Round - Extractor Mignon Round - Cutter Mignon Hexagon Mignon Hexagon - Extractor Mignon Hexagon - Cutter Mignon Oval Mignon Oval - Extractor Mignon Oval - Cutter Mignon Comma Mignon Comma - Extractor Mignon Comma - Cutter Mignon Heart Mignon Heart - Extractor Mignon Heart - Cutter Mignon Tear Drop Mignon Tear Drop - Extractor Mignon Tear Drop - Cutter 1/96 ct/cs 1/1 ct/cs 1/1 ct/cs 1/96 ct/cs 1/1 ct/cs 1/1 ct/cs 1/96 ct/cs 1/1 ct/cs 1/1 ct/cs 1/96 ct/cs 1/1 ct/cs 1/1 ct/cs 1/96 ct/cs 1/1 ct/cs 1/1 ct/cs 1/96 ct/cs 1/1 ct/cs 1/1 ct/cs Round 70110C Hexagon 70111C 70112C Oval Comma 70113C 70114C Heart 70115C Tear One Set includes: - One section of 16 molds (6 sections in a case) Mold diameter: 40 mm (1¼”), depth: 25 mm (1”), volume: 20 grams (2/3 oz) - One Extractor, which fits one section extracting 16 molds at a time - One Cutter, which cuts a single mold at a time Streamlining Desserts With our dessert molds, there is no limit to your creativity. These plastic molds are ideal for creating single, or large production desserts. They are great for creating clean-edge, layered shapes with mouses, sponge cake, and other fillings. They can also be filled, frozen, and then demolded at a later time. And because you can fill 5 (Mono) to 16 (Mignon) molds at a time, you ensure a consistent look to your final product. Our molds are available in Mono or Mignon sizes in a multitude of shapes including round, hexagon, oval, comma, heart and teardrop. The plated dessert to the right is Mango Swiss Dream, which has been shaped using an Oval Mono Mold (#70112), glazed with Nap Miroir Glaze (#2341194), and topped with chocolate decorations and shavings cut with our Girolle Cutter (# 70429). Working with dessert molds: 2. Coat sides of mold with oil using a brush or line with plastic strip. Place cut genoise cake at bottom of mold, then pipe the prepared mango mousse into the mold. Place in freezer until set. 3. Glaze each dessert with Nap Miroir Glaze. Using the mold extractor (#70112E), carefully push out desserts so that glazed side faces up. Place on individual plates and decorate. www.scff.com 89 sweet 1 2 3 1. The bottom layer of the dessert is a genoise cake that has been cut to size using the matching oval cutter (#70112C). Molds Special Praline / Petit Four Forms, Felchlin-Swiss Ideal for use with Felchlin-Swiss Cream Fillings/Ganaches (16¼”L x 6¼”W x 1”H) - Chocolate guitar width 70415 70416 70417 Luna Hexagon Pyramid 1 ct/ut 1 ct/ut 1 ct/ut Log Molds 70416 70417 (19½” x 2½” x 2¾”) 70415 70190 70191 Log Mold - Triangle Log Mold - Semi Circle 1/1 ct/cs 1/1 ct/cs 70190 Silicone Molds, Franz Ziegler, Switzerland MFZ51 MFZ52 MFZ54 MFZ55 MFZ56 MFZ57 MFZ58 MFZ59 MFZ60 MFZ62 MFZ63 MFZ64 MFZ65 MFZ66 MFZ67 MFZ68 Frog Corn Pumpkin Santa Claus Caterpillar Bunny Rabbit Head Bear Cow Cat Butterfly Whale Fish Duck Head Mushroom Ghost 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 70191 MFZ51 MFZ54 MFZ67 Extremely robust and resistant to high temperature, Franz Ziegler Silicone Molds facilitate the making of small individual showpieces which look handcrafted. For additional ideas, add “Magic Chocolate” and “Fantasy Chocolate” to your libraries. Product Tip Franz Ziegler molds encourage creativity with marzipan, chocolate, sugar, rolled fondant, cheese, butter, and even wasabi (mix our wasabi powder (#1-107) with water to desired consistency). Chocolate Wasabi Marzipan 90 1.800.34.SWISS ( 1.800.347.9477 ) Relief Mats, Tips & Bags Relief Mats Create beautiful 3D designs for your cakes and desserts with these bakeable and freezable decorative mats. 70242 70243 70244 70245 70246 70247 70248 70249 Large Greek Key Dot Column Small Greek Key Freize Music Chess Fruits 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut Product Tip Plastic, disposable pastry bags are the quintessential solution to unsanitary and malodorous canvas pastry bags. Plastic bags ensure the well-being of your customer and make cleaning up easy. For added support, line a clean canvas bag with a disposable bag. Pastry Tips & Bags 70220 Set of 10 Piece Plain Tubes, mixed (No. 4 to No. 15) 70221 Set of 10 Piece Star Tubes, mixed (No. 4 to No. 15) 70230 Set of 5 Plain Tubes, Stainless Steel 10 mm 70231 Set of 5 Plain Tubes, Stainless Steel 12 mm 70232 Set of 5 Plain Tubes, Stainless Steel 14 mm 70233 Set of 5 Plain Tubes, Stainless Steel 16 mm 70234 Set of 5 Plain Tubes, Stainless Steel 18 mm 70235 Set of 5 Plain Tubes, Stainless Steel 20 mm 70365 Pastry Bags, Clear, Disposable - 18” 70365R Pastry Bags, Red, Disposable - 18”, For hot applications 70367 Pastry Bags, Clear, Disposable - 21” 70366 Pastry Bag, Canvas & Nylon - 18” 1/10 ct/ut 1/10 ct/ut 1/5 ct/ut 1/5 ct/ut 1/5 ct/ut 1/5 ct/ut 1/5 ct/ut 1/5 ct/ut 10/100 ct/cs 10/100 ct/cs 10/100 ct/cs 1/1 ct/ut 70366 70367 70221 70220 www.scff.com 91 sweet Tools Tools & Accessories 70140 70141 70406 70423 70422 70424 70425 70020 70430 Rapi Universal Comb Charlotte Comb Cake Cut Marker, 12-16 cuts Sugar Thermometer Basket Weave Rolling Pin with handle - 15” Fine Texture Basket Weave Rolling Pin - 10” Smocking Rolling Pin - ribbed 9½” Spray Gun Silicone Baking Mat Full Sheet Pan (18” X 26”) 70431 Silicone Baking Mat Half Sheet Pan (13” X 18”) IMFLNS Silicone Baking Pans 1/1 ct/cs 1/1 ct/cs 1/1 ct/ut 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/cs 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 70141 70140 70020 70406 Ask about our volume purchasing program (2 item minimum). Flexible Solutions Silicone Molds are the latest in culinary technology. These highly flexible molds have endless applications as they can resist high baking and low freezing temperatures. Here we feature Chef Rob Sobkowski’s recipe for Chestnut Ice Cream (visit www.scff.com for full recipe). Prepare chestnut ice cream and fill cone-shaped silicone molds. Place in freezer to set. See pg. 54 for finished dessert. More on Silicone Molds: Resistant to hot and cold temperatures, silicone molds can be used for baking as well as freezing, and are great for either savory or sweet applications. Their flexible quality allows cakes, ice cream, or your favorite product to be quickly extracted in a single, clean piece. Silicone molds are available in a multitude of shapes and sizes. Please contact your Sales Representative or our Customer Service department for available items. 92 1.800.34.SWISS ( 1.800.347.9477 ) Tools, Chef Jackets & Accessories Spatulas & Scrapers 70001 70004 70005 Wooden Spatula Scraper Medium - Blue, Hero-Swiss Scraper Small (RTP1) 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 70424 Basket Weave Roller Fine Texture 70422 Basket Weave Rolling Pin 70425 Smocking Rolling Pin Lemon Wraps 70360 70361 70362 70364 Lemon Wrap Ties Can be personalized Lemon Wraps, yellow with green ties Lemon Wraps, yellow with elastic Lemon Wraps, white with elastic 1/1000 ct/ut 6/1000 ct/cs 6/1000 ct/cs 6/1000 ct/cs 70423 Sugar Thermometer 70430 Silicone Baking Mat 70376 70377 Chef Jackets & Accessories 70370 70371 70373 70380 70374 70375 70376 70377 70378 Chef Jacket - Long Sleeve, Quilted Buttons Made from 100% Supima Cotton Includes two free lines of embroidery 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 6/50 ct/cs 1/12 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut Chef Jacket - Long Sleeve, Plastic Buttons Made from 100% Supima Cotton Includes two free lines of embroidery Chef Jacket - Short Sleeve, Snap Buttons Made from 100% Supima Cotton Includes two free lines of embroidery Chef Jacket - Long Sleeve, Snap Buttons Made from 100% Supima Cotton Includes two free lines of embroidery Chef’s Hat, Adjustable - non-woven material Plastic Buttons - for chef jacket #70371 Collars - for chef jackets Trim - for chef jackets Sleeve Pocket Please call us to check availability before ordering any chef jacket or accessory. www.scff.com 93 sweet Books Bakery and Confectionery Books 70451 70452 70453 70463 70454 70455 70456 70457 70469 70469CD 70470 Swiss Confectionery, Richemont Swiss Bakery, Richemont Swiss Confisseur, Richemont Swiss Art In Chocolate, Richemont Marzipan Book, Eggenschwiler Magic Chocolate Book, Ziegler Fantasy Chocolate, Ziegler Desserts Desserts Desserts, Boscolo Fantastic Modelage, Tonti Fantastic Modelage Décor 2000 CD, Tonti Sold In Conjunction with item #70469 Creative Compositions 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 1/1 ct/ut 70456 70455 70457 70463 70451 70454 70469 94 1.800.34.SWISS ( 1.800.347.9477 ) Index A Accra-Lait Couverture.......................... 49 Accra Couverture ................................ 49 Acetate Sheets .................................... 84 After Eight ........................................... 87 Airbrush Colors.................................... 83 Almond Almonosa, cream filling ................. 53 Extract .......................................... 75 Paste (California) ........................... 73 Purée, fruit .................................... 41 Almonds, chocolate covered Dark .............................................. 79 Milk ............................................... 79 Almonosa (Almond) Cream Filling......... 53 Ambra Couverture ............................... 49 Amenities, individually wrapped Napolitains .................................... 66 Ancho Base ........................................... 9 Anchovy Fillets..................................... 15 Angelica .............................................. 55 Anise Flavoring .................................... 75 Apple (Granny Smith) Purée, fruit ......... 41 Apri-Gel Firm ....................................... 38 Apricot Glazes........................................... 38 Halves, IQF ................................... 41 Marmalade .............................. 38, 69 Portion Preserve............................ 36 Preserve........................................ 37 Purée, fruit .............................. 41, 69 Apricot Mousse Dome ......................... 69 Armagnac, seasoned........................... 74 Arriba Couverture ................................ 69 Artichokes, grilled ................................ 29 Asparagus Soupmix .............................. 7 Aspic Jelly ........................................... 20 Au Jus Sauce ...................................... 10 Vegetable ........................................ 8 Basil, whole ......................................... 17 Bavarian Specialties............................. 15 Bay Leaves, whole............................... 17 Beans Mocca .......................................... 78 Vanilla. See Vanilla Béchamel Sauce ................................. 10 Beef Base ............................................... 8 Base, low sodium ......................... 13 Blackberry Purée, fruit ......................... 41 Black Cherry Portion Preserve............................ 36 Preserve........................................ 37 Whole ........................................... 43 Black Currant Preserve........................................ 37 Purée, fruit .............................. 40, 41 Black Pepper Coarse, ground ............................. 17 Cracked, ground ........................... 17 Restaurant, ground ....................... 17 Table, ground ................................ 17 Blossom Curls, chocolate Dark .............................................. 56 White ............................................ 56 Blueberry Preserve........................................ 37 Purée, fruit .................................... 40 Boletus in Oil and Herbs ...................... 30 Bolivia Couverture................................ 69 Books.................................................. 94 Bouillons Chicken .......................................... 9 Chinese Chicken Powder ................ 9 Fish ................................................. 9 Boyajian Oils & Flavorings .................... 75 Brandy, seasoned ................................ 74 Bread Mixes. See Mixes Bronze Sheet Gelatin ........................... 82 Broth Clam ............................................... 9 Bubble Sugar Paper ............................ 83 Castello, raspberry .............................. 39 Cauliflower Soupmix .............................. 7 Caviar, Mujjol ....................................... 19 Celery Soupmix ..................................... 7 Charlotte Comb ................................... 92 Chef’s Confetti Garnish ........................ 16 Chef Jackets ....................................... 93 Chef Macrina Liqueurs & Spirits .......................... 74 Chefs Branlard, Laurent .................... 52, 87 Martinelli, Aldo............................... 29 Mensinga, Fred ............................... 5 Monti, Frederic .............................. 45 Ramirez, David .............................. 35 Sobkowski, Rob............................ 69 Cherries, black. See Black Cherry Cherries, sour ...................................... 43 Cherries in Kirsch Brandy .................... 43 Chestnut Pieces ........................................... 43 Purée ............................................ 43 Whole ........................................... 43 Chicken Base ............................................... 8 Base, low sodium ......................... 13 Bouillon ........................................... 9 Consommé ..................................... 9 Noodle with Meat Soupmix ............. 7 Rice Cilantro Soupmix ..................... 7 Stock, NB ..................................... 12 Chili Powder ........................................ 16 Chinese Chicken Powder ...................... 9 Chinese Five Spice .............................. 16 Chipotle Base ........................................ 9 Chocobrillant ....................................... 50 Chocolate Almonds, covered ......................... 79 Amenities. See Amenities, individually wrapped Baton Boulanger (Choco Sticks).... 49 Chunks ......................................... 49 Coatings ....................................... 50 Chocobrillant.......................... 50 Ultra Blonde (Milk) .................... 50 Dark ................................. 50 White ............................... 50 Confections. See Truffles & Pralines Couvertures ............................ 46–49 Dark Accra ............................... 49 Cocoa Mass..................... 49 Felcor ............................... 49 Gastro .............................. 49 Lucerne............................ 49 Grand Cru Arriba, Dark ...................... 46 Bolivia, Dark ..................... 46 Cru Hacienda Elvesia, Dark (Organic) .................... 46 Madagascar, Dark ............ 46 Maracaibo Classificado, Dark .......................... 46 Maracaibo Creole, Dark.... 46 Maracaibo Criolait, Milk .... 46 B Baby Onions in Balsamic Vinegar ........ 30 Bags, pastry ........................................ 91 Banana Compound.................................... 40 Purée, fruit .............................. 40, 41 Bar BQ Rub ......................................... 16 Bar BQ Seasoning Mesquite................ 16 Bases ................................................ 8–9 Ancho ............................................. 9 Beef ................................................ 8 Chicken .......................................... 8 Chipotle .......................................... 9 Clam ............................................... 9 Crab ............................................... 9 Fish Bouillon.................................... 8 Ham ................................................ 9 Jalapeño ......................................... 9 Lobster ........................................... 9 Louisiana Creole Gumbo ................. 9 Mushroom ...................................... 9 Roasted Red Pepper ...................... 9 Seafood .......................................... 9 Shrimp ............................................ 9 Turkey ............................................. 9 C Cabbage, red ...................................... 15 Caddies, Portion Control Preserves ..... 36 Cajun Seasoning ................................. 16 Cake Cut Marker ................................. 92 Cake Mixes. See Mixes Calamata Olives................................... 14 Calvados Liqueur Gelified .......................................... 74 Seasoned ..................................... 74 Caper Berries in Vinegar ................ 15, 30 Capers in Salt............................................ 15 Non Pareilles ................................. 15 Cappuccino (Coffee) Cream Filling ....... 53 Caramel Cream ........................................... 72 Cream, Cara-Molla ........................ 72 Topping (Coulis) ............................ 54 Caraway Seeds, whole ........................ 17 Caribbean Jerk Seasoning ................... 16 www.scff.com 95 www.scff.com Index C (cont’d.) Chocolate, Couvertures (cont’d.) Milk Accra ............................... 49 Ambra .............................. 49 Matterhorn ....................... 49 White Edelweiss ......................... 49 Mont Blanc ...................... 49 Cups. See Shells Decorations. See Decorations Drops ............................................ 49 Giandujas Choc O’Rolles........................ 51 Dark with Hazelnuts ............... 51 Maracaibo Macadamia........... 51 Maracaibo with Piemont Hazelnuts ......................... 51 White with Almonds ............... 51 White with Blanched Almonds 51 White with Shredded Coconut 51 Golf Balls ...................................... 66 Labels ..................................... 80–81 Mousse ................................... 70, 71 Pralines. See Truffles & Pralines Quills Dark ....................................... 56 Marbled ................................. 56 White ..................................... 56 Shells. See Shells Spread, portion ............................. 36 Sugar Free (Diabetic) Lacta, Milk ............................. 52 Praline Cream F ..................... 52 Supremo, Dark....................... 52 Topping (Coulis) ............................ 54 Truffles & Pralines. See Truffles & Pralines Writing .......................................... 55 Chowder Soupmix ............................. 6, 7 Cigar Gaufrettes .................................. 78 Cinnamon Flavoring ....................................... 75 Ground ......................................... 17 Sticks, whole................................. 17 Citrus Juice ......................................... 75 Clam Base ............................................... 9 Broth............................................... 9 Cloves, whole ...................................... 17 Cocoa Butter ................................. 52, 72 Colors ........................................... 83 Spray ............................................ 82 Cocoa Nibs ................................... 55, 69 Coconut Purée, fruit .................................... 41 Rum, gelified ................................. 74 Coffee Cappuccino, cream filling .............. 53 Extract, Trablitt .............................. 75 Cognac Gelified .......................................... 74 Seasoned ..................................... 74 Colored Chips ..................................... 83 Color Emulsion Gel .............................. 83 Compounds, fruit................................. 39 Confections. See Truffles & Pralines Consommés Chicken .......................................... 9 Double Beef .................................... 9 Coriander, whole.................................. 17 Cornichons .......................................... 15 Coulis, fruit Exotic............................................ 41 Raspberry ..................................... 41 Couvertures Dark Accra ..................................... 49 Cocoa Mass .......................... 49 Felcor..................................... 49 Gastro.................................... 49 Lucerne ................................. 49 Grand Cru Arriba, Dark Couverture.......... 46 Bolivia, Dark Couverture ......... 46 Madagascar, Dark Couverture 46 Maracaibo Classificado, Dark Couverture ....................... 46 Maracaibo Creole, Dark Couverture ....................... 46 Maracaibo Criolait, Milk Couverture ....................... 46 Milk Accra ..................................... 49 Ambra.................................... 49 Matterhorn ............................. 49 Tempering ..................................... 48 White Edelweiss............................... 49 Mont Blanc ............................ 49 Crab Base ............................................. 9 Cream Fillings Almonosa (Almond) ....................... 53 Cappuccino (Coffee) ..................... 53 Fraganosa (Strawberry) ................. 53 Frambonosa (Raspberry) ............... 53 Macanosa (Macadamia) ................ 53 Mangonosa (Mango/Passion Fruit) 53 Pistachiosa (Pistachio)................... 53 Pralinosa (Hazelnut) ....................... 53 Cream of Chicken Soupmix ................... 7 Creams Arancia, orange ............................. 72 Caramel ........................................ 72 Cara-Molla ............................. 72 Limone, lemon .............................. 72 Vanilla ........................................... 72 Crème Brûlée. See Mixes Croquant Hazelnut........................................ 55 Struesel......................................... 55 Croquantine (Flaky Wafers) .................. 55 Praline ........................................... 55 Crystallized Violets ............................... 78 Cumin, ground .................................... 17 Cups, chocolate. See Shells Curry Powder ...................................... 16 Decorations Angelica ........................................ 55 Blossom Curls Dark ....................................... 56 White ..................................... 56 Candy Wedges Lemon ................................... 78 Lime....................................... 78 Orange................................... 78 Raspberry .............................. 78 Chocolate Labels .......................... 80 Chocolate Quills Dark ....................................... 56 Marbled ................................. 56 White ..................................... 56 Cigar Gaufrettes ............................ 78 Cocoa Nibs ................................... 55 Croquant Hazelnut ........................ 55 Croquantine (Flaky Wafers) ............ 55 Croquant Struesel ......................... 55 Crystallized Violets ........................ 78 Decor Chips .................................. 55 Decorta Chocolate Shavings Dark ....................................... 55 White ..................................... 55 Gaufrettes Wafers ......................... 78 Gumpaste Flowers ........................ 77 Holly Berries .................................. 79 Labels Chocolate .............................. 80 Marzipan ................................ 76 Lady Fingers ................................. 78 Marbled, chocolate ....................... 56 Marzipan ....................................... 76 Mimosa ......................................... 79 Mocca Beans ................................ 78 Praline Croquantine ....................... 55 Silhouettes, chocolate ................... 56 Silver Pearls .................................. 79 Vermicellis Blonde (Milk) .......................... 55 Dark ....................................... 55 White ..................................... 55 Decor Chips ........................................ 55 Decor Powder Colors .......................... 83 Decorta Chocolate Shavings Dark .............................................. 55 White ............................................ 55 Demi Glace Classique Sauce ............... 10 Demi Glace Sauce ............................... 10 Dessert Mixes. See Mixes Molds...................................... 88–90 Dill Weed, whole .................................. 17 Double Beef Consommé ....................... 9 E Edelweiss Couverture .......................... 49 Eggplant, grilled ................................... 31 Escargots ............................................ 18 Achatine Snails ............................. 18 Burgundy ...................................... 18 Shells ............................................ 18 Snail Plates ................................... 18 Espagnole Sauce ................................ 10 D Dark Chocolate Sponge ...................... 52 96 1.800.34.SWISS ( 1.800.347.9477 ) Index Exotic Coulis, Purée, fruit ......................... 41 Purée, fruit .................................... 41 Extracts Almond ......................................... 75 Coffee ........................................... 75 Vanilla ........................................... 75 Extra Virgin Olive Oil............................. 14 Infused with White Truffles ............. 14 Italian ............................................ 14 Pomace ........................................ 14 Liquid Candy ................................. 83 Powder ......................................... 83 Food Shellac Spray ............................. 82 Forest Berry Preserve........................................ 37 Topping (Coulis) ............................ 54 Fraganosa (Strawberry) Cream Filling ... 53 Franz Ziegler Molds ............................. 90 French Onion Soupmix .......................... 7 Fruit Candied Lemon Peel............................ 42 Lemon Strip ........................... 42 Mixed Peel ............................. 42 Orange Peel ........................... 42 Orange Strip .......................... 42 Castello ......................................... 39 Compounds ............................ 10, 40 Gels .............................................. 38 Glazes........................................... 38 IQF ................................................ 41 Juices Lime....................................... 42 Marmalades .................................. 38 Preserves ................................ 36–37 Purées .................................... 40–41 Rapés (Zests) Lemon ................................... 42 Orange................................... 42 Whole, imported ........................... 43 Black Cherries........................ 43 Cherries in Kirsch Brandy ....... 43 Sour Cherries ......................... 43 Wild Lingonberries ................. 43 Fruit of the Forest Purée, fruit............... 41 Strawberry .................................... 38 Glucose ............................................... 83 Gold Leaf............................................. 82 Gold Sheet Gelatin .............................. 82 Golf Balls, chocolate ............................ 66 Grains.................................................. 32 Grape Portion Preserve ....................... 36 Green Apple Purée, fruit ...................... 40 Green Peppercorns ............................. 16 Grills .................................................... 86 Guajillo Base.......................................... 9 Guava Purée, fruit ................................ 41 Guitar Sheets ...................................... 84 Gumbo, Louisiana Creole ...................... 9 Gumbo File .......................................... 17 Gumpaste Flowers .............................. 77 F Fantasy Peppers ................................. 31 Felchlin-Swiss................................ 44–56 Choc O’Rolles ............................... 51 Chocolate, Sugar Free .................. 52 Chocolate Mousses ...................... 71 Coatings ....................................... 43 Couvertures ............................ 46–49 Grand Cru .............................. 46 Cream Fillings/Ganaches............... 53 Decorations ............................ 55–56 Fondant ........................................ 73 Fruit Rapés (Zests) ........................ 42 Giandujas ...................................... 51 Modeling Paste ............................. 73 Toppings (Coulis) ........................... 54 Writing Chocolate.......................... 55 Felcor Couverture ................................ 49 Felcor Fluid Couverture ........................ 49 Fennel Seed, whole ............................. 16 Fig IQF, whole ..................................... 41 Purée, fruit .................................... 41 Filling Mats .......................................... 88 Fish Bouillon ...................................... 8–9 Flan. See Mixes Flavored Oils Hazelnut........................................ 14 Lemon .......................................... 75 Lime.............................................. 75 Orange.......................................... 75 Walnut .......................................... 14 Flavorings Anise............................................. 75 Extracts. See Extracts Juice, citrus............................. 42, 75 Peppermint ................................... 75 Florentine Mix ...................................... 73 Flours, nut Almond ......................................... 73 Hazelnut........................................ 73 Pistachio ....................................... 73 Flowers, gumpaste .............................. 77 Foie Gras ............................................. 20 Fondant Creme ........................................... 72 Deco Roma................................... 73 Powder ......................................... 72 Satin Ice ........................................ 73 Food Colors Airbrush ........................................ 83 Colored Chips ............................... 83 Colored Cocoa Butter ................... 83 Gel, color emulsion ....................... 83 H Haco-Swiss Bases ......................................... 8–9 Bouillons ......................................... 9 Consommés ................................... 9 Potato Croquette Mix .................... 22 Sauces & Gravies .................... 10–11 Seasonings ................................... 15 Soupmixes .................................. 6–7 Ham Base ............................................. 9 Hazelnut Mousse ......................................... 70 Oil ................................................. 14 Pralinosa, cream filling ................... 53 Herbs de Provence with Lavender ....... 16 Hero-Swiss Castello ......................................... 39 Compounds, fruit .................... 10, 40 Gels .............................................. 38 Glazes........................................... 38 Marmalades .................................. 38 Preserves, fruit .............................. 37 Preserves, Portion Control, fruit ..... 36 Purées, fruit................................... 40 Hero Gel Clear ..................................... 38 Hollandaise Sauce ............................... 10 Holly Berries ........................................ 79 Honey Portion Preserve ....................... 36 G Garam Masalas ................................... 16 Garlic, granulated ................................ 17 Garlic Powder ...................................... 17 Gastro Couverture ............................... 49 Gaufrettes Fan Wafers ......................... 78 Gel, color emulsion .............................. 83 Gelatin Bronze Sheet ................................ 82 Gold Sheet .................................... 82 Silver Sheet ................................... 82 Gels Apri-Gel Firm ................................. 38 Hero Gel Clear .............................. 38 Giandujas Choc O’Rolles ............................... 51 Dark with Hazelnuts ...................... 51 Girolle Cutter ................................. 51 Maracaibo Macadamia .................. 51 Maracaibo with Piemont Hazelnuts 51 Milk with Almonds ......................... 51 White with Blanched Almonds ....... 51 White with Shredded Coconut ...... 51 Girolle Cutter ....................................... 51 Glace de Viande Sauce ....................... 10 Glazes Apricot .......................................... 38 Napmiroir ...................................... 38 Spray Gun..................................... 38 Isomalt ................................................ 83 Italian Seasoning ................................. 16 J Jackets, chef ....................................... 93 Jalapeño Base....................................... 9 Jilk Emulsifier ....................................... 73 Juice, citrus ......................................... 75 K Key Lime Confection ........................... 47 Kirsch, gelified ..................................... 74 Kiwi Purée, fruit .................................... 40 Topping (Coulis) ............................ 54 www.scff.com 97 www.scff.com I Index L Labels Chocolate ............................... 80–81 Marzipan ....................................... 76 Lacta, sugar free chocolate ................. 52 Lady Fingers ........................................ 78 Leek Soupmix ................................... 6, 7 Lemon Compound.................................... 40 Fruit Rapé (Zest) ............................ 42 Marmalade .................................... 38 Mousse ......................................... 71 Oil ................................................. 75 Peel .............................................. 42 Pepper Seasoning......................... 16 Purée, fruit .................................... 41 Strip .............................................. 42 Wraps ........................................... 93 Lime Juice ............................................. 42 Oil ................................................. 75 Purée, fruit .............................. 41, 47 Lingonberries, Wild .............................. 43 Liqueurs & Spirits Gelified Calvados................................ 74 Coconut Rum ........................ 74 Cognac .................................. 74 Kirsch .................................... 74 Orange................................... 74 Rum....................................... 74 Seasoned Armagnac .............................. 74 Brandy ................................... 74 Calvados................................ 74 Cognac .................................. 74 Madeira.................................. 74 Marsala .................................. 74 Pastis..................................... 74 Porto Rouge .......................... 74 Red Wine ............................... 74 Rum....................................... 74 Sherry .................................... 74 Vermouth ............................... 74 Vodka .................................... 74 Whisky ................................... 74 White Port .............................. 74 White Wine ............................ 74 Liquid Candy Colors ............................ 83 Lobster/Seafood Bisque, Soupmix ........ 7 Lobster Base ......................................... 9 Log Mold ............................................. 90 Louisiana Creole Gumbo ....................... 9 Low Sodium Bases Beef .............................................. 13 Chicken ........................................ 13 Lucerne Couverture ............................. 49 Lychee Purée, fruit ............................... 41 Macaroon Mix...................................... 73 Madagascar Couverture ...................... 69 Madeira, seasoned .............................. 74 Magic Freeze Spray ............................. 82 Maltitol, sugar substitute ...................... 83 Mandarine Compound.................................... 40 Purée, fruit .................................... 41 Mango Cheesecake .................................. 35 Compound.................................... 40 Mangonosa, cream filling............... 53 Purée, fruit .............................. 40, 41 Topping (Coulis) ............................ 54 Mangonosa (Mango/Passion Fruit) Cream Filling ...................................... 53 Maple Syrup ........................................ 36 Maracaibo Classificado Couverture .......... 46, 47 Créole Couverture ......................... 46 Criolait Couverture ........................ 46 Dark Chocolate Mousse ................ 71 Marbled Decorations, chocolate .......... 56 Marjoram, ground ................................ 17 Marmalades Apricot .......................................... 38 Lemon .......................................... 38 Orange.......................................... 38 Raspberry ..................................... 38 Strawberry .................................... 38 Velvet Apricot/Passion Fruit ........... 38 Velvet Raspberry/Guava ................ 38 Velvet Strawberry/Vanilla ............... 38 Marsala, seasoned .............................. 74 Marzipan ............................................. 73 Decorations .................................. 76 Labels ........................................... 76 Mats Baking, silicone ............................. 92 Filling............................................. 88 Relief ............................................. 91 Matterhorn Couverture ........................ 49 Melon Purée, fruit ................................ 41 Menu Artichokes, prepared ..................... 31 Boletus in Oil and Herbs................ 30 Creams, special ............................ 30 Martinelli, Aldo............................... 29 Sauces.......................................... 30 Specialties in Vinegar & Salt .......... 30 Specialty Desserts ........................ 31 Vegetables, grilled ......................... 31 Vegetables, prepared .................... 31 Meringue Powder ......................................... 72 Milk Chocolate Sponge ....................... 52 Mimosa Decorations ............................ 79 Minestrone Soupmix .............................. 7 Mixed Peel........................................... 42 Mixes Bread Bistro Swiss ........................... 73 Multigrain ............................... 73 Rustica Swiss ........................ 73 Cake Chocolate Sponge ................. 73 Jilk Emulsifier ......................... 73 White Sponge ........................ 73 Crème Brûlée / Flan ...................... 72 No Bake Egg Custard ............ 72 Florentine ...................................... 73 Macaroon ..................................... 73 Peach Cobbler .............................. 73 Mix Grill Vegetables ............................. 31 Modeling Paste Deco Magic .................................. 73 Molds ............................................ 88–90 Log ............................................... 90 Mignon Dessert ............................. 89 Mono Dessert ............................... 88 Praline ........................................... 90 Silicone (Franz Ziegler)................... 90 Monchelle Lamoure ....................... 66–67 Mont Blanc Couverture ........................ 49 Mousses, dessert Grand Cru (Felchlin-Swiss) Maracaibo Dark Chocolate..... 71 White Chocolate .................... 71 Swissco Excellence Chocolate .............................. 71 Lemon ................................... 71 Strawberry ............................. 71 Vanilla .................................... 71 White Chocolate .................... 71 Swiss Dream Chocolate .............................. 70 Hazelnut ................................ 70 Neutral ................................... 70 Raspberry .............................. 70 Strawberry ............................. 70 Tiramisu ................................. 70 Müesli, breakfast cereal ....................... 33 Mushroom Base ............................................... 9 Cream with Truffle ......................... 30 Hunter Sauce ................................ 10 Mushrooms, Dry Cepes (Porcini) .............................. 18 Chanterelles .................................. 18 Forestière Mix................................ 18 Lobster ......................................... 18 Morels ........................................... 18 Shiitake ......................................... 18 Trompet de la Mort ........................ 18 Mustard Dijon ............................................. 14 Imported ....................................... 14 Whole Grain .................................. 14 N Napmiroir, glaze ................................... 38 Napolitains .......................................... 66 Neutral Mousse ................................... 70 Newburg Sauce................................... 10 Norman Love Confections ............. 62–65 Nut Flours. See Flours Pastes. See Pastes Marzipan ................................ 73 Nutmeg, ground .................................. 17 Nutmeg, whole .................................... 17 M Macadamia Macanosa, cream filling ................. 53 Macanosa (Macadamia) Cream Filling .. 53 98 1.800.34.SWISS ( 1.800.347.9477 ) Index Nutritionally Balanced Stocks & Sauces Chicken Stock .............................. 12 Demi Glace Sauce ........................ 12 Nuts Chestnuts ..................................... 43 Mélange ........................................ 17 White ............................................ 17 Peppermint Flavoring ........................... 75 Peppers, grilled ................................... 31 Pickles, dill........................................... 15 Pickling Spice ...................................... 16 Pineapple Compound.................................... 40 Purée, fruit .................................... 41 Pink Grapefruit Purée, fruit ................... 41 Pink Peppercorns ................................ 16 Pistachio Compound.................................... 40 Pistachiosa, cream filling ............... 53 Pistachiosa (Pistachio) Cream Filling .... 53 Plastic Rolls.............................................. 84 Sheets .......................................... 84 Strips ............................................ 84 Polenta ................................................ 32 Pomodorina (Neapolitan) Sauce........... 30 Portion Control Preserves .................... 36 Porto Rouge, seasoned ....................... 74 Potato Croquette Machine ................... 22 Potato Croquette Mix .......................... 22 Poultry Seasoning................................ 16 Powder Food Colors ........................... 83 Praline Cream, sugar free .................... 52 Praline Croquantine ............................. 55 Praline Mold ........................................ 90 Pralines. See Truffles & Pralines Pralinosa (Hazelnut) Cream Filling ........ 53 Preserves ...................................... 36–37 Prosciutto ............................................ 19 Purées, fruit ......................................... 40 Almond ......................................... 41 Apple , Granny Smith .................... 41 Apricot .................................... 41, 69 Banana ................................... 40, 41 Blackberry..................................... 41 Black Currant .......................... 40, 41 Blueberry ...................................... 40 Coconut ........................................ 41 Exotic............................................ 41 Exotic Coulis ................................. 41 Fig ................................................ 41 Fruit of the Forest .......................... 41 Green Apple .................................. 40 Guava ........................................... 41 Kiwi ............................................... 40 Lemon .......................................... 41 Lime........................................ 41, 47 Lychee .......................................... 41 Mandarine ..................................... 41 Mango .................................... 40, 41 Melon............................................ 41 Orange, Blood .............................. 41 Papaya ......................................... 41 Passion Fruit ........................... 40, 41 Pear .............................................. 40 Pear William .................................. 41 Pineapple ...................................... 41 Pink Grapefruit .............................. 41 Raspberry ............................... 40, 41 Raspberry Coulis........................... 41 Red Currant .................................. 41 Red Sour Cherry ........................... 41 Soursop (Guanabana) ................... 41 Strawberry .............................. 40, 41 White Peach ........................... 40, 41 O Oils, Flavored. See Flavored Oils Olive Cream, black .............................. 30 Olive Oil ............................................... 14 Olives Calamata ...................................... 14 Onion Chopped....................................... 17 Powder ......................................... 17 Soupmix, French ............................. 7 Onions and Orange Sauce ........................ 30 Baby, in balsamic vinegar .............. 30 Red, in vinegar .............................. 30 Orange Compound.................................... 40 Fruit Rapé (Zest) ............................ 42 Liqueur, gelified ............................. 74 Marmalade .................................... 38 Mousse ......................................... 70 Oil ................................................. 75 Peel .............................................. 42 Strip .............................................. 42 Zest .............................................. 42 Orange (Blood) Purée, fruit .................. 41 Orange Marmalade Portion Preserve............................ 36 Preserve........................................ 37 Oregano, whole ................................... 17 Q Quattro Formaggi Cream Sauce .......... 10 Quicklime ............................................ 83 R Rapi Universal Comb ........................... 92 Raspberry Castello ......................................... 39 Compound.................................... 40 Coulis, Purée, fruit ......................... 41 Frambonosa, cream filling ............. 53 Marmalade .................................... 38 Mousse ......................................... 70 Portion Preserve............................ 36 Preserve........................................ 37 Purée, fruit .............................. 40, 41 Sorbet & Ice Cream....................... 39 Topping (Coulis) ............................ 54 Red Currant Preserve........................................ 37 Purée, fruit .................................... 41 Red Pepper, crushed ........................... 17 Red Sour Cherries IQF, whole ..................................... 41 Purée, fruit .................................... 41 Red Wine, seasoned ........................... 74 Rice ..................................................... 32 Roasted Red Pepper Base .................... 9 Rolling Pins.......................................... 92 Rosemary, whole ................................. 17 Rum Compound.................................... 40 Liqueur, gelified ............................. 74 Liqueur, seasoned ......................... 74 P Panna Cotta ........................................ 31 Papaya Purée, fruit .............................. 41 Paprika, Hungarian .............................. 17 Paprika, Spanish ................................. 17 Passion Fruit Compound.................................... 40 Purée, fruit .............................. 40, 41 Pasta ................................................... 32 Pastes Gusto Ricco, mocca ..................... 73 Nut Almond .................................. 73 Marzipan ................................ 73 Praline Paste, hazelnut ........... 73 Pralissimo, hazelnut ............... 73 Vanilla ........................................... 75 Pastis, seasoned ................................. 74 Pastry Tips & Bags .............................. 91 Pâtés ............................................. 20–21 Peach Cobbler Mix .................................. 73 Compound.................................... 40 Pearls, silver ........................................ 79 Pear Purée, fruit................................... 40 Pear William Purée, fruit ....................... 41 Peppercorn Black ............................................ 17 S www.scff.com 99 www.scff.com Saffron 16, 17 Sage, whole ........................................ 17 Sauces Artichoke Heart, cold & hot preparation ............................. 30 Au Jus .......................................... 10 Béchamel...................................... 10 Demi Glace ................................... 10 Demi Glace Classique ................... 10 Espagnole ..................................... 10 Glace de Viande ............................ 10 Hollandaise ................................... 10 Mother Sauces.............................. 11 Mushroom Cream with Truffle........ 30 Mushroom Hunter ......................... 10 Neapolitan (Pomodorina) ............... 30 Newburg ....................................... 10 Pesto All Genovese ....................... 30 Quattro Formaggi Cream .............. 10 Sauce w/ Figs ............................... 30 Sauce w/ Green Tomatoes ............ 30 Index S (cont’d.) Sauces (cont’d.) Sauce w/ Onions and Orange ....... 30 Sauce w/ Strawberries in Balsamic Vinegar ................................... 30 Savory (Haco-Swiss) ............... 10–11 Spicy (Pizzicosa) ........................... 30 Supreme ....................................... 10 Veal Stock (Fond de Veau Lie) ....... 10 Sauerkraut with Wine........................... 15 Sausages ............................................ 19 Bockwurst .................................... 19 Bratwurst ...................................... 19 Bratwurst, Smoked ....................... 19 Chipolatas ..................................... 19 Garlic ............................................ 19 Knackwurst ................................... 19 Merguez........................................ 19 Wieners......................................... 19 Scrapers.............................................. 93 Scrivosa Writing Chocolate .................. 55 Seafood Base ........................................ 9 Seasonings.......................................... 15 Belarom Meat ............................... 15 Hacomat ....................................... 15 Herb ............................................. 15 Liquid ............................................ 15 Sesame Seeds, Black.......................... 17 Sesame Seeds, White ......................... 17 Shells Chocolate ............................... 57–61 Barquettes ............................. 57 Coffee Chocolate Cups .......... 60 Cylinder, marble ..................... 61 Dessert .................................. 57 Flower, dark ........................... 59 Golf Ball, half shells, white ...... 58 Half Cups, dark ...................... 58 Heart, dark............................. 59 Heart, white ........................... 59 Heart Shape, dark.................. 59 Heart Shape, white ................ 59 Hexagon ................................ 59 Leaf, dark............................... 59 Liqueur Cups Dark ................................. 58 Milk .................................. 58 White ............................... 58 Liqueur Shells, dark ............... 57 Mini Cups, dark...................... 61 Mini Cups, white .................... 61 Mini Truffle, dark ..................... 57 Mini Truffle, milk ..................... 57 Mini Truffle, white ................... 57 Morello Cherry ....................... 58 Oval, dark .............................. 58 Oval, white ............................. 58 Petit Fours ............................. 57 Praline Cups, dark ................. 58 Praline Cups, white ................ 58 Pyramide ............................... 59 Rose, dark ............................. 60 Rose, marbled ....................... 60 Rose, pastel ........................... 60 Sea Shells, dark ..................... 59 Sea Shells, white.................... 59 Snobinette Cups .................... 61 Specialty Shells, round, dark .. 58 Specialty Shells, round, white . 58 Square, dark .......................... 58 Square Cups.......................... 60 Tear Drop, marble .................. 61 Tear Drops ............................. 59 Timbales ................................ 57 Triangular, dark....................... 58 Truffle, dark ............................ 57 Truffle, milk ............................. 57 Truffle, white........................... 57 Tulip Cup, marbled ................. 60 Tulip Cup, pastel .................... 60 Victoria Cup ........................... 57 Pastry ..................................... 23–27 Babas .................................... 25 Bouchées .............................. 23 Cannoli .................................. 25 Choux Cream Puff.................. 25 Cornets (Cream Horns) .......... 25 Coupelles......................... 23, 24 Coupelles H ..................... 23, 24 Eclairs .................................... 25 Fish Bouchées ....................... 23 Friandise / Confectionery ....... 27 Spoon .............................. 23, 24 Tartelette .................... 24, 26, 27 Sherry, seasoned ................................. 74 Shrimp Base.......................................... 9 Shrimp Boil .......................................... 16 Silhouettes, chocolate ......................... 56 Silicone Baking Mats ........................... 92 Silicone Baking Pans ........................... 92 Silicone Molds (Franz Ziegler)............... 90 Silver Leaf ............................................ 82 Silver Pearls ......................................... 79 Silver Sheet Gelatin.............................. 82 Soupmixes ........................................ 6–7 Soursop (Guanabana) Purée, fruit ........ 41 Spaetzle Egg Noodle Dumplings.......... 15 Spatulas .............................................. 93 Specialty Accents ................................ 15 Spice Blends ....................................... 16 Bar BQ Rub .................................. 16 Bar BQ Seasoning Mesquite ......... 16 Cajun Seasoning ........................... 16 Caribbean Jerk Seasoning ............ 16 Chef’s Confetti Garnish ................. 16 Chili Powder.................................. 16 Chinese Five Spice ........................ 16 Curry Powder ................................ 16 Garam Masalas ............................. 16 Herbs de Provence with Lavender. 16 Italian Seasoning ........................... 16 Lemon Pepper Seasoning ............. 16 Pickling Spice ............................... 16 Poultry Seasoning ......................... 16 Shrimp Boil ................................... 16 Whole Fennel Seed ....................... 16 Spices & Herbs.............................. 16–17 Basil, whole................................... 17 Bay Leaves, whole ........................ 17 Black Pepper Coarse, ground ....... 17 Black Pepper Cracked, ground ..... 17 Black Pepper Restaurant, ground . 17 Black Pepper Table, ground .......... 17 Caraway Seeds, whole.................. 17 Cinnamon, ground ........................ 17 Cinnamon Sticks, whole ................ 17 Cloves, whole ............................... 17 Coriander, whole ........................... 17 Cumin, ground .............................. 17 Dill Weed, whole ........................... 17 Garlic & Onion ............................... 17 Green Peppercorns ....................... 16 Gumbo File ................................... 17 Marjoram, ground ......................... 17 Nutmeg, ground ............................ 17 Nutmeg, whole.............................. 17 Oregano, whole............................. 17 Paprika, Hungarian........................ 17 Paprika, Spanish ........................... 17 Peppercorn Mélange ..................... 17 Peppercorns, black ....................... 17 Peppercorns, white ....................... 17 Pink Peppercorns ......................... 16 Red Pepper, crushed .................... 17 Rosemary, whole........................... 17 Saffron .......................................... 16 Sage, whole .................................. 17 Sesame Seeds, black ................... 17 Sesame Seeds, white ................... 17 Star Anise ..................................... 17 Tarragon........................................ 17 Tarragon Leaves in Vinegar ........... 16 Thyme, whole ............................... 17 Turmeric ........................................ 17 Wasabi Powder ............................. 17 White Pepper, ground ................... 17 Whole & Ground ........................... 17 Spirits. See Liqueurs & Spirits Sponge Cake Chocolate ..................................... 73 White ............................................ 73 Spray Gun ........................................... 92 Sprays Cocoa Butter ................................ 82 Food Shellac ................................. 82 Magic Freeze ................................ 82 Star Anise ............................................ 17 Stencils ......................................... 86, 88 Strawberry Compound.................................... 40 Fraganosa, cream filling................. 53 Glaze ............................................ 38 Marmalade .................................... 38 Mousse ......................................... 71 Portion Preserve............................ 36 Preserve........................................ 37 Purée, fruit .............................. 40, 41 Topping (Coulis) ............................ 54 Sugar Bubble Paper ................................ 83 Glucose ........................................ 83 Isomalt .......................................... 83 Maltitol .......................................... 83 Snow, powder............................... 72 Thermometer ................................ 92 Trimoline ....................................... 83 100 1.800.34.SWISS ( 1.800.347.9477 ) Index Sugar Free Coffee Milk Chocolate Pecan Cake ............................................. 52 Supreme Sauce ................................... 10 Supremo, sugar free chocolate ............ 52 Swiss Chestnut Pudding...................... 43 Swissco Excellence Bases ............................................. 9 Dessert Mousses .......................... 71 Swiss Dream ...................................... 70. See also Mousses, dessert Cookies & Cream Praline ....... 64 Creme Caramel Praline .......... 64 Five Spice Praline ................... 64 Gianduja Truffle ...................... 63 Java Fudge Praline................. 64 Key Lime Pie Praline .............. 64 Lime Praline ........................... 64 Macadamia Praline................. 64 Milk Chocolate Truffle ............. 63 Mimosa Praline ...................... 64 Mojito Praline ......................... 64 Orange Praline ....................... 64 Palet D’Or Praline................... 64 Passion Fruit Praline ............... 64 Peanut Butter & Jelly Praline .. 64 Peanut Butter Banana Praline 64 Peanut Butter Praline ............. 64 Pecan Praline ......................... 64 Piña Colada Praline ................ 64 Pineapple Praline ................... 64 Pink Lemonade Praline .......... 64 Pistachio Praline..................... 64 Pistachio Truffle ...................... 63 Pot de Creme Praline ............. 64 Praline.................................... 64 Pumpkin Praline ..................... 64 Raspberry Praline................... 64 Strawberry Praline .................. 64 Tahitian Caramel Praline ......... 64 Tropical Praline ....................... 64 Vanilla Rum Praline................. 64 White Chocolate Truffle .......... 63 White Mocha Praline .............. 64 Truffles (France) ................................... 18 Turkey Base........................................... 9 Turmeric .............................................. 17 Velvet Raspberry/Guava Marmalade .... 38 Velvet Strawberry/Vanilla Marmalade.... 38 Vermicellis Blonde (Milk) ................................. 55 Dark .............................................. 55 White ............................................ 55 Vermouth, seasoned............................ 74 Very Low Sodium Bases Beef .............................................. 13 Chicken ........................................ 13 Vinegars Balsamic ....................................... 14 Doktorenhof (Germany) ................. 14 Fig Balsamic ................................. 14 Imported ....................................... 14 Pure Saba with Truffle Essence ..... 14 Raspberry ..................................... 14 Red Wine ...................................... 14 Sherry Wine .................................. 14 White Wine ................................... 14 Vodka, seasoned ................................. 74 T Tarragon .............................................. 17 Leaves in Vinegar .......................... 16 Tempering, couvertures ....................... 47 Thyme, whole ...................................... 17 Tips, pastry ......................................... 91 Tiramisu Mousse ................................. 70 Tomatoes, sun dried ............................ 32 Tomato Soupmix ................................... 7 Tools Assorted ....................................... 92 Books ........................................... 94 Chef Jackets ................................. 93 Filling Mats .................................... 88 Lemon Wraps ............................... 93 Molds...................................... 88–90 Pastry Tips & Bags........................ 91 Relief Mats .................................... 91 Spatulas & Scrapers ..................... 93 Stencils ................................... 86–87 Toppings (Coulis) Caramel ........................................ 54 Chocolate ..................................... 54 Forest Berry .................................. 54 Kiwi ............................................... 54 Mango .......................................... 54 Raspberry ..................................... 54 Strawberry .................................... 54 White Chocolate ........................... 54 Transfer Strips & Sheets ................ 84–85 Trimoline .............................................. 83 Tropical Portion Preserve............................ 36 Truffles & Pralines Monchelle Lamoure................. 66–67 Cappuccino Praline ................ 67 Champagne Truffle ................. 67 Chocolate Caramel Praline ..... 67 Coconut Praline ..................... 67 Dark Chocolate Truffle ............ 67 Grand Orange Truffle .............. 67 Hazelnut-Bailey’s Cream Praline67 Hazelnut Truffle ...................... 67 Milk Chocolate Truffle ............. 67 Orange Blossom Praline......... 67 Raspberry Praline................... 67 White Chocolate Truffle .......... 67 Norman Love Confections....... 62–65 Apple Praline.......................... 64 Banana Praline ....................... 64 Bittersweet Truffle .................. 63 Cinnamon Praline ................... 64 Coconut Truffle....................... 63 Coffee Truffle .......................... 63 W Walnut Oil ............................................ 14 Wasabi Powder ................................... 17 Whisky, seasoned ................................ 74 White and Dark Chocolate Mousse on Salted Caramel and Crispy Base, Port Reduction and Saffron Ice Cream ........................................... 45 White Chocolate Mousse ......................................... 71 Topping (Coulis) ............................ 54 White Peach Purée, fruit ................ 40, 41 White Pepper, ground .......................... 17 White Port, seasoned .......................... 74 White Roux Sauce ............................... 10 White Wine, seasoned ......................... 74 Wine, cooking. See Liqueurs & Spirits U Ultra Coating Blonde (Milk) ................................. 50 Dark .............................................. 50 White ............................................ 50 Ultra Gloss Coating Dark .............................................. 50 White ............................................ 50 Z Zests Lemon .......................................... 42 Orange.......................................... 42 V Vanilla Beans Ground .................................. 75 Madagascar ........................... 75 Papua New Guinea ................ 75 Tahitian .................................. 75 Compound.................................... 75 Cream. See Creams Extract .......................................... 75 Mousse ......................................... 71 Paste ............................................ 75 Vanilla Extract ...................................... 69 Veal Stock (Fond de Veau Lie).............. 10 Vegetable Base ........................................... 8–9 Soupmix ......................................... 7 Velvet Apricot/Passion Fruit Marmalade 38 www.scff.com 101 www.scff.com Ordering Information How to Order: By Phone: Kosher Items Please refer to our pricelist for items denoted as Kosher. 1 800 34-SWISS (1 800 347-9477) Hours: 8:30 AM - 5:30 PM (EST) Online: By Fax: By Email: Returns We offer a complete 100% money back guarantee on all our products. Simply contact our Customer Assistance Desk within 30 days of the invoice date and return any unused portion in its original container. Some of our products are delicate and heat sensitive. We kindly ask that they are kept in the best possible condition by not discarding any packaging materials and/or gel packs that aid in maintaining product quality. Some returns are subject to a 15% restocking fee. There are no returns on special order items. All returns must be authorized by our Customer Assistance Desk. www.scff.com 305-592-1651 info@scff.com Shipping & Handling We ship our orders through common carriers. Quicker shipping methods are available at an additional cost, and may incur an additional handling fee. A $15 handling fee applies on all orders under $300. Orders that are placed by 1PM local time will be processed that day. Special Order Items Orders are taken on an individual basis by our Customer Service Desk. Please note that artwork fees, setup fees and additional shipping fees may apply based on the product. There are no returns on special order items due to the nature of the order. Heat Sensitive Items An additional fee applies to any heat sensitive item that requires temperature sensitive packaging. It’s our way of ensuring that the product arrives in favorable condition. Shipping Territories Locations Northeast & East Swiss Chalet Fine Foods Corporate Headquarters 9455 NW 40th St. Rd. Doral, FL 33178-2377 Southwest Swiss Chalet Fine Foods 7200 Wynnpark Houston, TX 77008-6030 West Swiss Chalet Fine Foods 8956 Sorensen Avenue Santa Fe Springs, CA 90670-2639 Associated Distributors Midwest Mid-West Imports Ltd. (800) 621-3372 Washington D.C./Maryland Caldwell Food Group (202) 610-1335 Colorado Harvest Mountain Foods, Inc. (719) 532-1115 Northwest Hawaii King Food Service (808) 671-5464 Puerto Rico Caribe Fine Foods (787) 273-8237 The Peterson Co. (800) 833-7945 102 1.800.34.SWISS ( 1.800.347.9477 ) Swiss American Imports LLC Swiss American Imports LLC (SAIL) was created over 28 years ago to manage the licensing of the right to import and distribute Haco-Swiss, Hero-Swiss and Felchlin-Swiss products throughout the United States, the Caribbean, and South and Central America. SAIL holds each of its authorized licensees to extremely high standards, thus insuring a cohesive distribution and marketing network through the United States. SAIL is empowered to establish national programs for its product lines throughout the United States and Americas. Swiss Chalet Fine Foods, Inc. is one of the many proud importers and distributors affiliated with SAIL, representing Haco, Hero and Felchlin Swiss products in the United States. All products depicted in the Swiss Chalet Fine Foods catalog can be distributed through SAIL’s extensive distribution network. SAIL and its partners maintain the highest standards as they relate to quality provide its customers with the finest products to meet their ever changing trends and needs. For more information on SAIL: Visit www.swissamericanimports.com Or contact us via email: sail@scff.com Proud Member of www.scff.com of product and customer satisfaction. SAIL continues to