Barry Callebaut Chef Biofach 2020 Germany

Biofach 2020
Nürnberg, Germany

Event program

Wednesday 12 February

9h-11h

CONFECTIONERY - Awesome Organic Bar
by Joel Perriard

11h-13h

BAKERY - Classic with an Organic Twist
by Leon Krohn

 

13h-15h

CONFECTIONERY - Indulgent Organic Bonbon
by Joel Perriard

15h-17h

BAKERY - Graze on the Go
by Leon Krohn

Thursday 13 February

9h-11h

BAKERY - Classic with an Organic Twist
by Leon Krohn

11h-13h

CONFECTIONERY - Organic Tablets Reloaded
by Joel Perriard

 

13h-15h

BAKERY - Classic with an Organic Twist
by Leon Krohn

15h-17h

CONFECTIONERY - Lovely Organic Pinata
by Joel Perriard

Friday 14 February

9h-11h

CONFECTIONERY - Lovely Organic Pinata
by Joel Perriard

11h-13h

BAKERY - Classic with an Organic Twist
by Leon Krohn

 

13h-15h

CONFECTIONERY - Indulgent Organic Bonbon
by Joel Perriard

15h-17h

BAKERY - Classic with an Organic Twist
by Leon Krohn

Saturday 15 February

9h-11h

CONFECTIONERY - Organic Tablets Reloaded
by Joel Perriard

11h-13h

BAKERY - Graze on the Go
by Leon Krohn

 

13h-15h

CONFECTIONERY - Awesome Organic Bar
by Joel Perriard

Discover our organic chocolate

Swiss Dark Chocolate Swiss for Molding

Swiss made chocolate perfect for molding, enrobing and hollow figures. This chocolate is made with only Swiss milk and sugar and has a low cocoa intensity.

  • Range
  • Fluidity
    Standard fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    55.1%
28,8% Organic White Chocolate

An organic white chocolate with a very low cocoa intensity. Use this chocolate for molding. It has a great natural taste.

  • Range
  • Fluidity
    Low fluidity
  • Min. % Dry cocoa solids
    28.8%
  • Min. % Dry milk solids
    22.8%
71,5% Organic dark chocolate without Lechitin

An organic dark chocolate with a strong cocoa flavor and without lecithin. This chocolate is perfect for enrobing and making hollow figures.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    3
  • Min. % Dry cocoa solids
    71.5%
Swiss Milk Chocolate for Molding

Milk chocolate made from only Swiss milk and sugar has a purity and finesse that is unmet. The chocolate is perfect for molding, enrobing and hollow figures.

  • Range
  • Fluidity
    High fluidity
  • Cocoa intensity
    1
  • Min. % Dry cocoa solids
    35.1%
  • Min. % Dry milk solids
    19.2%

Discover our organic nut products

Organic hazelnut crocant 50/50

Crunchy mix of small Spanish organic hazelnut pieces and organic caramelized sugar for the perfect balance of sweet and crunchy. Medium roasting brings out a delicately toasted, fresh hazelnut taste. In some markets, crocants are better known as ‘bresilienne’, 'pralin' or "praliné pieces". For this product, we only use premium quality Spanish organic hazelnuts.

La Morella
Organic blanched almond sablage

Chopped blanched organic almonds with a thin, crispy layer of organic caramelized sugar. Stripped off their skin and medium roasted, freshly-cracked Spanish organic almonds disclose a mild, fresh almond taste and subtle roasted flavors. Deliciously sweet & crunchy!

La Morella
Organic chopped hazelnut sablage

Chopped Spanish organic hazelnuts with a thin, crispy layer of caramelized sugar. Just-in-time cracking and medium roasting bring out a fresh nut taste, with light toasted flavors and a warm golden brown color. Deliciously sweet & crunchy!

La Morella
Organic hazelnut crocant 20/80

Crunchy mix of small Spanish organic hazelnut pieces and organic caramelized sugar for the perfect balance of sweet and crunchy. Medium roasting brings out a delicately toasted, fresh hazelnut taste. In some markets, crocants are better known as ‘bresilienne’, 'pralin' or "praliné pieces". For this product, we only use premium quality Spanish organic hazelnuts.

La Morella

Get in Touch

Your Nearest Sales Representatives

Victoria Pitters
  • Food & Beverage manufacturers
1-312-496-7444

Your Nearest Office

Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528