T tempering C. packaging 5 kg drops. packaging. T tempering C. 10 (2x5) kg drops. 12 (6x2) kg blocks. packaging 5 kg drops

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2 Chocolate - RENO (with natural vanilla extract) RENO DARK Guayaquil Intense % fat 64% cocoa butter % C C bars pralines ganache RENO DARK Venezuela Supreme 58% % fat cocoa butter 36-38% C C 12 (6x2) kg blocks bars pralines ganache curls further applications: RENO MILK Java Superior 34% % total fat 37-39% C C bars pralines ganache RENO WHITE Sulawesi Imperial 31,5% % total fat 38-40% C C bars pralines ganache Chocolate for industrial DARK CHOCOLATE 57% cocoa butter - + % fat 36-38% C C bars pralines ganache further applications:

3 Bake-stable PEPITE dark type E 1100 % cocoa 47% min. 47% min. 47% min. 43,2% min. size 600 pcs/100 g 1100 pcs/100 g 1800 pcs/100 g 1100 pcs/100 g 10 kg cartons (2x) and 10 kg cartons (2x) 10 kg cartons (2x) 10 kg cartons (2x) short pastry leavened products cakes Compound NOBEL BITTER - without hydrogenated fats type and taste dark cocoa of C C NOBEL MILK - without hydrogenated fats type and taste milk powdered milk content of C C NOBEL WHITE - without hydrogenated fats type and taste powdered milk content of C C

4 Oil based/water based s for flavouring IRCA CAO (without sugar) flavouring: Seduction Line % cocoa 50% NO PASTA GIANDUIA % giandujahazelnut 43% oil based oil based g g flavouring: custard custard butter butter Oil based s for and PASTA BITTER before and after ideal temperature C % 33% contains and almonds cakes and profiteroles cakes and croissants custard, butter s or s flavouring other applications: before of tarts, flaky pastry and shortbread praline Oil based s for NOUGATY GIANDUIA before cocoa croissants and pain au chocolat CHOCOBAKE CHOCOLAT before NO % powdered 35% 24 kg croissants and pain au chocolat Oil based s for /pastry NOCCIOLATA ICE CROCK with pieces of butter crepês other applications: after ice and swirls cakes, and for cake crêpes PRALIN DELICRISP CLASSIC other applications: after praline cakes, and for swirls

5 Sugar pastes PASTA DAMA TOP % almonds 0% colour taste may be coloured with food colourings hydrosoluble creating flowers,, monumental cake coverings other applications creating tableaux, with silicone molds Jellies HOT PREPARATION ROYAL JELLY dilution % MIRAGEL SPRAY dilution 0% taste neutral taste neutral, strawberry and apricot min. heating temperature 70 C ideal at 90 C min. heating temperature 90 C gelification gelification 14 kg tank 12 kg COLD PREPARATION BLITZ ICE TOP taste neutral y freezing optimal 6 kg Custard es - cold preparation IMPERIALE powdered milk powder colour ingredients to be added water or milk with milk with water 300/350 g 350/400 g colour light yellow freezing preparation with whisk - in planet. er 10 kg EMILY CREAM contains whey powder colour ingredients to be added water or milk with milk with water 350/400 g 400/450 g colour yellow freezing preparation with whisk - by hand - in planet. er 10 kg

6 Lilly LILLY NEUTRAL dosage g water 200 g 200 g method direct or indirect contains pieces of fruit NO bavaroise, semifreddi and 6 kg cartons (6 x 1 kg) LILLY STRAWBERRY g water 300 g 200 g direct or indirect YES bavaroise, semifreddi and 6 kg cartons (6 x 1 kg) Zuccheri REVOLUTION CREAM - anti-crystallization and anti-freeze dosage every 50 g of sugar in the recipe should be syrup substituted with 70 g of product up to a max. 30% REVOLUTION FRUIT - anti-crystallization and anti-freeze thick syrup dosage every 100 g of sugar in the recipe should be substituted with 120 g of product up to a max. 30% tanks 6 kg pails 6 kg flavoured fruit flavoured Bread es VITASAN BREAD LGI whole wheat flour, sunflower seeds, linseeds, pumpkin seeds, soy germ, oat flakes, rye flours, barley malt flour, naturally fermented dried sourdough yes dark brown 10 kg multicereal and multiseed whole bread with low glicaemic index