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L'etoile Chocolate
Spread
L'etoile Chocolate Spread, PMC's most recent
product, is a sublime blend of the purest chocolate with rich
hazelnut, and no preservatives. Being a true labor of love, the soft,
smooth texture of L'etoile combined with highest quality ingredients,
guarantees the consumer one of the highest quality chocolate spreads
in the markets
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PMC participated in the Gulf
Food Exibition 2006 which was held in Dubai
PMC Participated in a trip to the
USA by JEDCO to promote Exporting to USA Markets
PMC participated in the
International Hospitality Forum 2005 which was held in Amman
PMC participated in the Coupe du
Monde de la Patisserie (World Pastry Cup 2005)
PMC obtained HACCAP
certification. The HACCAP system is applicable to: Production of
Chocolate & Confectionary items.
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Royal
| Description: |
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Real Chocolate based on cocoa butter
and cocoa mass |
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Royal Real Cocoa Butter Dark Chocolate
70% |
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Royal Real Cocoa Butter Dark Chocolate
60% |
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Royal Real Cocoa Butter Dark Chocolate
55% |
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Royal Real Cocoa Butter Milk Chocolate
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Royal Real Cocoa Butter White
Chocolate
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| Working
Instructions: |
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Melting: Melt the chocolate at a temperature of
45- 50 C (113-122F) in a Microwave or Bain-marie. |
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Tempering: Temper on a marble table. Melt the
chocolate by 45- 50 C (113-122F). Spread 2/3 of the
chocolate on a marble table to cool down to 25 C (77F). |
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To
cool, spread and scrape the chocolate continuously. Once
cooled, mix the chocolate vigorously with the remainder
of the hot chocolate to obtain a final temperature not
exceeding 28-29C (82.4-84.2 F).
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| Size: |
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Total Weight: 2500 gr.
Total Weight: 250 gr.
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| Storage: |
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Chocolate must be stored at a temperature of
18-20°C(64-68°F), with a relative humidity < 60%. Avoid
exposure to sunlight or any external smells. |
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Classic
| Description: |
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Compound coating based on replacement of fats and cocoa
powder, can be used for enrobing of cakes, pastry and
petits-fours, for brushing dough shells. |
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Classic Compound Dark Chocolate |
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Classic Compound Milk Chocolate |
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Classic Compound White Chocolate
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| Working
Instructions: |
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No
Tempering needed. |
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Melt the chocolate to a temperature of 45°C (113°F). Stir
frequently during the melting process. Once the working
temperature of 35-40°C (95-104°F) is reached the goods
can be coated or dipped.
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| Size: |
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Total Weight: 2500 gr.
Total Weight: 250 gr.
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| Storage: |
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Cool & Dry at 15 – 18°C (59 -65°F) . Avoid exposure to
sunlight or any external smells. |
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Delight
| Description: |
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Compound coating based on replacement
of fats and cocoa powder, can be used for enrobing of cakes,
pastry and petits-fours, for brushing dough shells. |
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Delight Compound Dark Chocolate |
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Delight Compound White Chocolate
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| Working
Instructions: |
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No
Tempering needed. |
| - |
Melt the chocolate to a temperature of 45°C(113°F). Stir
frequently during the melting process. Once the working
temperature of 35-40°C (95-104°F) is reached the goods
can be coated or dipped.
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| Size: |
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Total Weight: 2500 gr.
Total Weight: 250 gr.
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| Storage: |
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Cool & Dry at 15 – 18°C (59 -65°F) . Avoid exposure to
sunlight or any external smells. |
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