Cacao Barry Dark Coating Pate A Glacer Brune 24 February 2016 4/5 · kg · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC) 51105
Guittard Dark Coating A’Peels 24 February 2016 25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 9760
Cacao Noel Dark Coating Buttons 24 February 2016 5 · kg · Case Cool & Dry (68 – 72ºF · 20 – 22ºC) NOE656
Cacao Barry Milk Coating Pate A Glacer Blonde 24 February 2016 4/5 · kg · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC) 51207
Guittard Milk Coating A’Peels 24 February 2016 25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 9757
Cacao Barry White Coating Pate A Glacer Ivory 24 February 2016 4/5 · kg · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC) 51310
Guittard Vanilla Coating A’Peels 24 February 2016 25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 9756
Cacao Noel White Coating Buttons 24 February 2016 5 · kg · Case Cool & Dry (68 – 72ºF · 20 – 22ºC) NOE642
Signature Dark Fountain Chocolate 24 February 2016 17.5 · lb · Case Cool & Dry (68 – 72ºF · 20 – 22ºC) SFS-DC-20
Barry Callebaut Chips White Ultimate 1000ct 24 February 2016 30 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 700860-136
Van Leer Chunks White 600ct 24 February 2016 30 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 724350
Guittard Chips Butterscotch 1000ct 24 February 2016 25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 9718
Cacao Barry Baton Boulanger 300ct 44% 24 February 2016 15/300 · pc · Box D Cool & Dry (68 – 72ºF · 20 – 22ºC) CHDBB308BY357
Cacao Noel Batons Chocolat 300ct 40% 24 February 2016 15/300 · pc · Box Cool & Dry (68 – 72ºF · 20 – 22ºC) NOE204
Cacao Noel Batons Chocolat 500ct 40% 24 February 2016 15/500 · pc · Box Cool & Dry (68 – 72ºF · 20 – 22ºC) NOE206
Cacao Barry Block Dark Coating Prima Glazing 24 February 2016 5/5 · kg · Block D Cool & Dry (68 – 72ºF · 20 – 22ºC) 51174
Barry Callebaut Chips White Ultimate 4000ct 24 February 2016 30 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 700850-436
Cacao Barry Cocoa Nibs Grue 24 February 2016 4/1 · kg · Box P Cool & Dry (68 – 72ºF · 20 – 22ºC) NIBS609
Cacao Noel Cocoa Nibs Roasted Fine 24 February 2016 6/2.2 · lb · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC) NOE990
Callebaut Block Coco Mass Liquor 100% 24 February 2016 5/5 · kg · Block P Cool & Dry (68 – 72ºF · 20 – 22ºC) CM
Barry Callebaut Chunks Dark Liquor 100% 24 February 2016 45 · lb · Case P Cool & Dry (68 – 72ºF · 20 – 22ºC) 804020
Guittard Wafers Oban Unsweeten 100% 24 February 2016 25 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 6022
Barry Callebaut Chips Dark 10000ct 24 February 2016 30 · lb · Case D Cool & Dry (68 – 72ºF · 20 – 22ºC) 701290
Barry Callebaut Chips Dark Sugar Free 4000ct 24 February 2016 50 · lb · Case D Dry (68 – 77ºF · 20 – 25ºC) 0995000-047
Barry Callebaut Chips Dark 4000ct Parve 24 February 2016 30 · lb · Case P Cool & Dry (68 – 72ºF · 20 – 22ºC) 70-136
Barry Callebaut Chips Dark 1000ct Parve 24 February 2016 30 · lb · Case P Cool & Dry (68 – 72ºF · 20 – 22ºC) 70-128
Van Leer Chunks Dark Gourmet 600ct 24 February 2016 30 · lb · Case P Cool & Dry (68 – 72ºF · 20 – 22ºC) 936020
Cacao Barry Cocoa Butter 24 February 2016 4/3 · kg · Pail D Cool & Dry (68 – 72ºF · 20 – 22ºC) 531041
Cacao Barry Cocoa Butter Mycryo Powder 24 February 2016 8/550 · gr · Each Cool & Dry (68 – 72ºF · 20 – 22ºC) 531076
Cacao Noel Cocoa Butter Buttons 24 February 2016 6/3 · lb · Pail Cool & Dry (68 – 72ºF · 20 – 22ºC) NOE200
Cacao Barry Gianduja Plaisir Lenotre 24 February 2016 8/2.5 · kg · Pail D Cool & Dry (68 – 72ºF · 20 – 22ºC) GIM606
Cacao Barry Cocoa Powder Brut 22-24% 24 February 2016 6/1 · kg · Bag P Dry (68 – 77ºF · 20 – 25ºC) 39025
Cacao Barry Cocoa Powder Plein 22-24% 24 February 2016 6/1 · kg · Bag P Dry (68 – 77ºF · 20 – 25ºC) 39016
