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14 Couvertures PDF
14 Couvertures PDF
couvertures
chocolate couvertures
chocolate couvertures
Take a look through the catalogue, where you will find the new
LP 1012
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chocolate couvertures
8300
1856
8401
8301
1905
8402
8302
Dark Chocolate
Single-Origin Dominicana
8403
8303
Dark Chocolate
Single-Origin Ecuador
8404
8304
Dark Chocolate
Single-Origin Madagascar
8405
8305
8310
8311
7897
8312
8413
8313
8314
8321
7650
8420
8320
7843
8330
7975
8329
7904
8336
7882
8337
7903
8338
8339
1860
1859
1903
7855
7858
7854
7852
7853
CODE
4 kg
3 pC
4 kg
3 pC
PRODUCT NAME
total fat
maltitol
bakery
ice cream
8400
sUGAR max
1855
1 kg
6 pC
PREV.
COCOA min
enrobing
hollow forms
forme cave
moulding
PACKAGE
CODE
LP 1012
Recommended
Usable
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chocolate couvertures
8343
8444
8344
8450
8350
7844
8360
7984
8359
ganache
8898
8342
1 kg
6 pC
8475
4 kg
3 pC
8375
7868
white
Bowl 2,5 kg x 4 pc
7857
package
code
7847
maltitol
4 kg
3 pC
product name
7899
Gianduia Chocolate
7894
37% 39%
decorations
ice cream
gianduia
7649
7829
sugar max
7856
8341
cocoa min
1857
PRODUCT NAME
bakery
ganache
4 kg
3 pC
ice cream
enrobing
enrobing
hollow forms
hollow forms
moulding
4 kg
3 pC
SUGAR max
7846
1 kg
6 pC
COCOA min
PREV.
CODE
moulding
PACKAGE
CODE
8472
8372
36% 36%
8370
41% 38%
LP 1012
LP 1012
Recommended
Usable
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chocolate couvertures
D.
PREV. CO
1855
DESCRIPTION
Fine dark couverture chocolate made exclusively
with cocoa from plantations in the Dominican
Republic. Los Palmaritos is a rare type of cocoa
grown in the mountains on a type of terrain that is
largely ungenerous, yet gives the plant a powerful
aroma and taste with plenty of distinctive, fragrant
character.
D.
PREV. CO
1856
composiTION
Total cocoa: min 75%
Cocoa butter: average 45%
Sugar: max 24%
DESCRIPTION
Fine dark couverture chocolate made exclusively
with cocoa from plantations in the Dominican
Republic. The cocoa from the Los Vasquez
plantation, adjacent to Los Palmaritos yet
different from it in terms of the conformation of
the ground and the shaded areas, displays its own
separate, distinctive characteristics: an intense body
and fruity, subtly acidic aromas.
composiTION
Total cocoa: min 75%
Cocoa butter: average 45%
Sugar: max 24%
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
D.
PREV. CO
1905
DESCRIPTION
Hispaniola cocoa is selected from some of
the most exclusive plantations in the province of
Duarte, making the very most of an outstanding
gene pool. The chocolate derived from these beans
has a pleasantly smooth, fruity taste, with a hint of
light tobacco and the characteristic full, rounded
aroma of cocoa.
D.
PREV. CO
1860
composiTION
Total cocoa: min 75%
Cocoa butter: average 47%
Sugar: max 24%
DESCRIPTION
In the province of Guayas one of the countrys
characteristic cocoa-growing areas - Icam has
selected a cocoa that preserves the characteristics
of traditional Ecuadorian Arriba.
This cocoa has a marked floral bouquet, with a
distinctive bitter flavour accompanied by minor
acidity and just a hint of astringency: full, perfectly
rounded, characteristic cocoa flavour culminating
in a particularly persistent floral aroma.
D.
PREV. CO
1859
composiTION
Total cocoa: min 74%
Cocoa butter: average 45%
Sugar: max 25%
DESCRIPTION
From the Sambirano region, in the north-east of
Madagascar, the distinctive characteristic of this
cocoa is an unexpected varietal richness: Trinitario,
Criollo and Forastero cocoas come together to
create an extremely pleasant tasting chocolate with
just the right balance of acidity and bitterness.
Soft, melt-in-the-mouth, fruity flavour, with the
full, rounded aroma typical of cocoa.
composiTION
Total cocoa: min 71%
Cocoa butter: average 42%
Sugar: max 29%
LP 1012
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
D.
PREV. CO
1903
DESCRIPTION
Taken from the valley of central Huallaga in the San
Martn region of central northern Per, ICAM has
selected the Pachiza cocoa. This is a cocoa which
enjoys a special level of attention in the plantation
during processing, and produces a particularly high
quality of chocolate.
This is a Grand Cru which offers an articulated
aroma combined with a particularly satisfying taste.
The aroma is deep, typical of that we would expect
from cocoa and chocolate. The flavours are a mix of
fruits, in particular red fruits, honey, and a pleasant
acidity which overrides the bitterness.
A hint of vanilla distinguishes it from the standard
Peruvian Single Origin cocoa.
D.
PREV. CO
7855
composiTION
Total cocoa: min 70%
Cocoa butter: average 40%
Sugar: max 29%
8310 4 KG BAGS
DESCRIPTION
A dark couverture chocolate of truly outstanding quality,
made using exclusively fine cocoa from South and Central America and Madagascar.
This is a chocolate with plenty of character, with an intense, soft, mildly acidic flavour and an aroma
reminiscent of fruit and spices. Exceptionally fluid and easy to work with. For the true connoisseur.
composiTION
Use
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
D.
PREV. CO
7858
cod.
cod.
DESCRIPTION
Top-quality couverture chocolate.
Intense cocoa aroma, soft, persistent taste, never aggressive.
For those who enjoy a clean, crisp flavour. Excellent fluidity.
composiTION
Use
D.
PREV. CO
7854
8312 4 KG BAGS
DESCRIPTION
Excellent-quality dark couverture chocolate, very similar
to Regina couverture in terms of composition, but with
a different balance between cocoa and cocoa butter, which gives it a more
marked character, with a distinct, persistent cocoa flavour.
composiTION
Use
LP 1012
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
D.
PREV. CO
7852
DESCRIPTION
Dark couverture chocolate with a pleasantly balanced character
created thanks to the perfect balance of sugar and cocoa.
Sweet and bitter tones blend together to create a surprisingly smooth result
able to satisfy even the most demanding and refined of palates.
composiTION
Use
D.
PREV. CO
7853
8314 4 KG BAGS
DESCRIPTION
Dark couverture chocolate similar to Madesimo, with a good balance
of sugar and cocoa, but with more cocoa paste and less cocoa butter
added to create a less fluid couverture chocolate with a more marked aroma.
composiTION
Use
8321 4 KG BAGS
DESCRIPTION
Dark couverture chocolate with the 4% addition of cows milk anhydrous
butter to make it softer and more ductile.
Tasting: right balance of intense cocoa aroma and sweet dark chocolate flavour,
never too bitter.
composiTION
Use
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
D.
PREV. CO
7650
DESCRIPTION
Dark couverture chocolate in which the sucrose is replaced by maltitol,
a synthetic sweetener with a pleasant taste.
Intense cocoa aroma, rounded, persistent flavour with no aftertaste.
composiTION
Use
D.
PREV. CO
7843
8330 4 KG BAGS
DESCRIPTION
Excellent-quality dark couverture chocolate, both as a result
of the selected organic farming ingredients used and for
the exceptionally rich recipe.
A covering chocolate with a strong personality and a truly intense cocoa aroma.
composiTION
Use
Aimed not only at those looking for a certified organic farming product,
but for all kinds of top pastry chefs and confectioners, as it can be used
for coating, moulding, shaping, creating top-flight ganaches and creams.
LP 1012
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
Use
Ideal for bakery products and raised dough products such as panettone, traditional Easter cakes, croissants, etc.
D.
PREV. CO
7904
D.
PREV. CO
7882
D.
PREV. CO
7903
8336 4 KG BAGS
DESCRIPTION
composiTION
~ 0,13 g drops.
8337 4 KG BAGS
DESCRIPTION
composiTION
~ 0,11 g drops.
8338 4 KG BAGS
DESCRIPTION
composiTION
~ 0,08 g drops.
8339 4 KG BAGS
DESCRIPTION
composiTION
~ 0,05 g drops.
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
D.
PREV. CO
7846
8341 4 KG BAGS
DESCRIPTION
Superior-quality milk chocolate, with unique organoleptic
characteristics enhanced by the perfect blend of milk and cocoa.
Very pale in colour.
composiTION
Use
DESCRIPTION
Excellent-quality milk couverture chocolate.
Extremely fluid, with a delicate flavour of
milk and cocoa.
composiTION
Use
LP 1012
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
D.
PREV. CO
1857
8342 4 KG BAGS
DESCRIPTION
Couverture chocolate with a particularly low cocoa paste
content, which explains the pale colour.
Particularly intense flavour of fresh milk, well-balanced and not
overly sweet.
EX COD.
7856
composiTION
Use
8343 4 KG BAGS
DESCRIPTION
Milk couverture chocolate with universal characteristics.
Marked milky taste.
D.
PREV. CO
7829
composiTION
Use
DESCRIPTION
Milk couverture chocolate characterised
by a smaller proportion of cocoa and a high
lactic matter content.
composiTION
Use
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
Coperture.indd 18
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chocolate couvertures
D.
PREV. CO
7649
DESCRIPTION
Milk couverture chocolate in which the sucrose is replaced
by maltitol, a synthetic sweetener with a pleasant taste.
Surprising natural, quality milk chocolate.
Intense flavour with no aftertaste.
D.
PREV. CO
7844
composiTION
Use
8360 4 KG BAGS
DESCRIPTION
Excellent-quality dark couverture chocolate,
both as a result of the selected organic farming
ingredients used and for the exceptionally rich recipe.
Intense, milky aroma and flavour.
composiTION
Use
LP 1012
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
D.
PREV. CO
7847
DESCRIPTION
Gianduja hazelnut chocolate made according to
the traditional recipe, characterised by the absence
of milk and the high proportion of hazelnut and cocoa paste.
composiTION
Use
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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chocolate couvertures
DESCRIPTION
White chocolate enriched with an the 8%
addition of cows milk anhydrous butter
to make it softer and more ductile and to give
it a distinctive, creamy, milky flavour.
Very pale ivory colour.
Very carefully packaged in a food plastic
resealable tub with lid.
D.
PREV. CO
7857
composiTION
Use
DESCRIPTION
Prime-quality white chocolate: intense, creamy, vanilla aroma,
glossy ivory colour, perfect fluidity.
composiTION
Use
For all types of pastry and confectionery uses: coatings, moulds, ganaches.
Also ideal for white chocolate ice cream.
LP 1012
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
Coperture.indd 21
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chocolate couvertures
D.
PREV. CO
7868
8370 4 KG BAGS
DESCRIPTION
White chocolate with plenty of character,
featuring a very high proportion of whole organic milk
and an irresistible fragrance of natural organic vanilla
from Madagascar, tiny pieces of which can be seen in
the white chocolate.
composiTION
Use
Aimed not only at those looking for a certified organic farming product,
but for all kinds of top pastry chefs and confectioners, as it can be used for
coating, moulding, shaping, creating top-flight ganaches and creams.
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
Coperture.indd 22
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FAIRTRADE PRODUCTS
Fairtrade Products.
Fairtrade is a commercial partnership based on dialogue, transparency and
respect, which pursues a fairer balance in international trade. It assists sustainable
development, offering better trading conditions for producers in the South of the
World.
The Fairtrade organisations (in cooperation with consumers) are actively committed
to supporting producers and to advocacy campaigns aimed at modifying the rules and
practices of conventional international trade.
The Fairtrade system subjects producers, importers and processing companies to
continual checks, guaranteeing that products featuring the Fairtrade brand label are
compliant with Fairtrade standards and thus help producers to grow and develop.
Companies are required to:
pay a fair price, which covers at least the cost of sustainable production;
pay an added value, to be invested in development projects for the benefit of the
organisation or the entire community to which it belongs;
entertain direct contact with the producers, without speculation on the part of
intermediaries;
be prepared to provide pre-financing;
undertake to pursue ongoing trade relations to plan production and future
development.
Producers are required to:
group together to form democratic, transparent associations, cooperatives or
other collective structures;
ensure the absence of discrimination in every shape or form;
use the added value received from trading partners for projects useful to the
whole community.
Icam belongs to the FLO (Fairtrade Labelling Organization), and has been
committed for some time now to cooperation with cocoa growers and
promotion, both directly and indirectly, on Fairtrade markets, providing various
kinds of Fairtrade-certified chocolate and cocoa to industries and distributors.
Through the ongoing support for improving farming practices, the cooperation
between Icam and farmers has yielded visible results in terms of the stability of
the harvests, thus improving both quality and productivity.
Icam also offers artisans and pastry chefs the chance to tale part in the Fairtrade
project, through the use of Fairtrade Bittra Dark Couverture Chocolate and
Fairtrade Prestige Milk Couverture Chocolate, as well as Fairtrade 20/22 Cocoa,
all of which are perfectly similar to conventional couverture chocolate in terms
LP 1012
LP 1012
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FAIRTRADE PRODUCTS
D.
PREV. CO
7975
cod.
8329 4 KG BAGS
DESCRIPTION
Excellent-quality dark couverture chocolate, perfectly similar
to conventional Bittra couverture. Made using cocoa from Central
and South America, in particular from the Dominican Republic, where for years now Icam
has been carrying out a front-line role in supporting and promoting the Fairtrade project.
composiTION
Use
D.
PREV. CO
7984
cod.
8359 4 KG BAGS
DESCRIPTION
Milk couverture chocolate with universal characteristics.
Marked milky taste. Made using cocoa from Central and
South America, in particular from the Dominican Republic, where for years now Icam has been
carrying out a front-line role in supporting and promoting the Fairtrade project.
composiTION
Use
4876 25 KG BAG
DESCRIPTION
Alkalized (ph 7.3) cocoa powder with
20/22% cocoa butter. Reddish-brown colour, intense aroma
and strong cocoa/chocolate taste. Made using selected cocoa
from Central and South America, in particular from the Dominican
Republic, where for years now Icam has been carrying out a front-line
role in supporting and promoting the Fairtrade project.
Use
Suitable for all kinds of uses for ice cream and pastry products.
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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organic PRODUCTS
Organic Products.
Respect for Nature.
Pioneers in Organic Products
U.S.A. Organic
Certification
AB-CDE-999
U.E. Organic
EU/non-EU Agriculture
Certification
Icam has been convinced right from the word go that the organic approach is the right
one, and was the first Italian chocolate company to take up the organic challenge.
For Icam, organic means a way of conceiving products with respect for nature.
This means more than just the absence of chemical and microbiological treatments;
from the way the cocoa is grown and throughout the preparation, storage and
processing stages, the pace and methods of nature are strictly adhered to.
Choosing to go organic also means ingredients must be fully traceable throughout
the production chain: for each Icam certified organic product, it is possible to create
a detailed, documented map of every stage of the process concerned.
D.
PREV. CO
7843
8330 4 KG BAGS
DESCRIPTION
Excellent-quality dark couverture chocolate, both as a
result of the selected organic farming ingredients used and for
the exceptionally rich recipe.
A covering chocolate with a strong personality and a truly intense cocoa aroma.
D.
PREV. CO
7844
composiTION
Use
8360 4 KG BAGS
DESCRIPTION
Excellent-quality milk couverture chocolate,
both as a result of the selected organic farming
ingredients used and for the exceptionally rich recipe.
Intense milky aroma and flavour.
composiTION
Use
LP 1012
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
Coperture.indd 25
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organic PRODUCTS
D.
PREV. CO
7868
cod.
8370 4 KG BAGS
DESCRIPTION
White chocolate with plenty of character,
featuring a very high proportion of whole organic milk
and an irresistible fragrance of natural organic vanilla
from Madagascar, tiny pieces of which can be seen in
the white chocolate.
composiTION
Use
Aimed not only at those looking for a certified organic farming product,
but for all kinds of top pastry chefs and confectioners, as it can be used for
coating, moulding, shaping, creating top-flight ganaches and creams.
4860 25 KG BAG
DESCRIPTION
Medium alkalised cocoa powder with 10/12%
of cocoa butter.
Reddish-brown colour, intense cocoa aroma and taste.
Made using cocoa beans grown organically in Central
America.
Use
Especially suitable for use in ice cream products, thanks to the greater
proportion of dry matter. Also recommended for leavened bakery products.
4861 25 KG BAG
DESCRIPTION
Medium alkalised (ph 7.3) cocoa powder with
20/22% cocoa butter.
Reddish-brown colour, intense aroma and strong
cocoa/chocolate taste.
Use
Suitable for all kinds of uses for ice cream and pastry products.
LP 1012
Store in a cool dry place (15 20 C) away from heat sources. Close the box after use.
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ICAM S.p.A.
Via Pescatori, 53 - 23900 Lecco (Italy)
Tel. +39 0341 2901 - Fax +39 0341 360176
[email protected] - www.icamprofessionale.it