BRAND GUIDELINES
Version 2 - 06/07/2006
Summary 1 • BRAND IDENTITY
page 3
2 • BRAND VALUES
page 4
3 • TONE OF VOICE
page 5
4 • Logo, Baseline and URL
4.1 • Logo and logo colors 4.2 • Logo position 4.3 • Baseline & text on adverts 4.4 • Space around the logo 4.5 • Positioning the distributor’s logo 4.6 • Positioning of URL
page 6 page 6-7 page 8-10 page 11 page 12 page 12 page 12
5 • MONOGRAM
page 13
6 • Brackets & texts
page 14 page 14 page 15-16
6.1 • How to use the brackets 6.2 • Brackets & texts colors
7 • TYPEFACES
page 17
8 • IMAGES
page 18 page 18 page 19-20 page 21
8.1 • Categories of images 8.2 • Recommendations for photography 8.3 • Packshots
9 • TEXT & LAYOUT
9.1 • Product category leaflet 9.2 • Product leaflet 9.3 • Recipe leaflet 9.4 • Promotional leaflet 9.5 • Other leaflets 9.6 • Packshot layout 9.7 • Advertisements
10 • COMMUNICATION MATERIALS
10.1 • CD & DVD 10.2 • Invitation to event 10.3 • Promotional items 10.4 • Microsoft PowerPoint presentations
11 • STATIONERY
11.1 • Letterhead & envelopes 11.2 • Business and note cards
page 22 page 22-23 page 24 page 25 page 26-28 page 29-30 page 31 page 32-33 page 34 page 34 page 35 page 36 page 37 page 38 page 38 page 39
1 Brand Identity Since 1842, Cacao Barry has been the Premium chocolate manufacturer preferred by artisans and chefs troughout the world. Who we are: • Cacao Barry, an expert in chocolate production, is attentive to the individual taste of its clients, stimulating their creative expression and enabling them to achieve fulfillment in the art of chocolate craftsmanship.
What we offer: • A rich range of only the best chocolate, guaranteed to satisfy the requirements and specific needs of every chef or artisan. • Chocolate with a fluid texture, the easiest to work with in obtaining the most elaborate creations. • A privileged and personalized partnership and an unequalled quality of service.
Reasons to believe in us: • Our 160 years of experience and passion. • From the raw bean to final creation, our 100% expertise in the cocoa industry. • Our undeniable expertise and innovation in every step of the process. • Our well-structured ranges, which facilitate choosing the perfect product. • Our range of unique services : - Individual chocolate solutions - Locally-based technical assistance teams - Chocolate Academy - Moulds
Our clientele: • Creative, demanding and ambitious chocolate craftsmen and chefs. • As well as a reliable chocolate supplier, all professionals looking for a partner to accompany them in their artistic and commercial success.
2 Brand Values • A passion for chocolate for over 160 years. • Cacao Barry regards the chocolate maker’s craft as an art and fosters all creative initiatives. • Cacao Barry’s desire is to revive innovative and creative values. • Cacao Barry inspires its clients deepest desires : we are at the service of the chocolate maker’s creativity. • Cacao Barry invents new standards for Premium chocolate : contemporary chocolate creators are worldwide ambassadors of our indisputable quality, not only influencing individual regions or processes. • Cacao Barry employs modern communication skills, since new positioning requires new semantics. Fundamentals of the brand’s new positioning
PASSION + CREATIVITY + PARTNERSHIP
3 Tone of Voice The “premium” hallmarks set forth in the house graphics guidelines include a number of nuances according to the purpose of the information or communication: For operational communication, packaging, print use or promotional use, the goal is to convey an informative, clear, premium and differentiated feel. Efficiency and professionalism are to be given priority for all types of information, with the goal of clearly stating Cacao Barry’s role as partner. All communication must bear the hallmarks of a luxury brand in order to convey the brand image without the need for long verbal explanations. For advertising, “luxury” hallmarks must also be used, not to convey an elitist image of the brand, but rather to highlight the premium aspect and the attention to artistry and creativity. Cacao Barry’s clients are considered culinary artists. Their talent takes centre stage; Cacao Barry contributes its own creativity and demand for excellence in order to maintain a client focus. Cacao Barry is the gourmet brand of Barry Callebault. All communication must reflect this positioning.
4 Logo, Baseline and URL 4.1 Logo and logo colors • You will find a complete set of eps-files for the logo on this CD-ROM
Full color positive version • The logo will be used in 4-color printing as long as the rest of the document is 4-color printing. The color scale is: C05 / M15 / Y50 / K05 PANTONE 7403 C C00 / M10 / Y35 / K00 PANTONE 1205 C C00 / M20 / Y70 / K00 PANTONE 135 C
2-color version • When 2 colors are used, select black & Pantone gold n°872C Pantone 872C
K100
ONE color version Positive
Negative
• Color to be used : Pantone 483C
Positive
Negative
• Color to be used for text title where brown is not possible : K100
4 Logo, Baseline and URL 4.1 Logo and logo colors (continued) • You will find a complete set of eps-files for the logo on this CD-ROM
Full color positive embossed versioN • For luxury documents use a gold leaf logo associated with an embossed pictogram (cocoa pod and since 1842), the text being black
Gold leaf
K100
EMBOSSMENT • Paper profile • Embossed part of the logo is in black • Aspect of the logo accompanying the embossment (2-tone and 4-color printing)
Full color positive version when embossment is impossible • For luxury documents if the other option is impossible, use the logo with gold leaf only. It must be used only when it is impossible to use embossing
Gold leaf
K100
4 Logo, Baseline and URL 4.2 Logo position > brochures, products sheets,
operational communication
• On the front cover of all documents (brochures, products sheets, operational communication, with the exception of posters) the logo is centred, at the top of the page at 1/5 of the page width (i.e. for an A4 format : the size will be 35 mm wide)
2 mm
Top : 1/5 of page width
• On the back of all documents concerning products, the logo is also centred at the bottom of the page at 1/7 of page width (i.e. for an A4 format : the size will be 30 mm wide)
Bottom : 1/7 of page width
2 mm
4 Logo, Baseline and URL 4.2 Logo position > all institutional communication documents and advertising • On all institutional communication documents and advertising, as well as on institutional or product posters, the logo is centred at the bottom of the page at 1/7 of page width (i.e. for an A4 format : the size will be 30 mm wide)
Bottom : 1/7 of page width
2 mm
• Example
Passion & Creativity Together
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4 Logos, Baseline and URL 4.2 Logo placements to avoid
• The logo must never be used other than centered in the page header or in the page footer • Examples
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Passion & Creativity Together
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Passion & Creativity Together
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Passion & Creativity Together
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Passion & Creativity Together
10
4 Logo, Baseline and URL 4.3 Baseline & text on adverts • Example of brand block for an A4 format
Passion & Creativity Together
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www.cacaobarry.com
Caslon 224 bold italic, type size 18 Caslon 224 book, type size 8 Caslon 224 bold, type size 10
• Example of the baseline in the brand block (corporate advertising)
The secret partner of your creativity Passion & Creativity Together.
Due to its passion for chocolate since 1842, Cacao Barry is the secret weapon of the most demanding and devoted chocolate creators throughout the world. Only Cacao Barry can match the talent of truly creative craftsmen who expect nothing but the best. www.cacaobarry.com
11
4 Logos, Baseline and URL 4.4 Space around the logo • A space measuring 1/5 of the logo’s size must be left around the logo
Passion & Creativity Together
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www.cacaobarry.com
1/5 of the logo width
4.5 Positioning the distributor’s logos • When a distributor’s logo is used, it replaces the baseline which goes with the Cacao Barry / Body Copy logo block
Passion and Creativity Together
DISTRIBUTOR LOGO
60% of the Cacao Barry logo size
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www.cacaobarry.com
4.6 Positioning of URL • URL Cacao Barry: www.cacaobarry.com comes after the body copy / Caslon 224 bold
Passion and Creativity Together
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www.cacaobarry.com
Position of the URL
12
5 Monogram • The monogram is a recall of the Cacao Barry brand and its luxurious universe. MONOGRAM
When using the monogram ? • Operational material • On covers : no monogram when full photo background • On back covers : monogram background on classic documents except when the amount of information does not allow visibility • Inside operational material : only in the brackets • Other potential uses : wrapping paper, special packaging, brochure cover pages and promotional and PR material
What size and what color for the monogram ? • The monogram is like a frame covering the document, the same size must be chosen for all uses Example: on a A4 format, 4
will appear on one row, that is to say 7,5mm x 10mm
The size of the monogram in brackets follows the same guidelines • The monogram must have a tone 20% darker or lighter than the background, regardless of the color Example :
Background
Background
Monogram
Monogram
DARK & FLAVORED CHOCOLATE COUVERTURE
DARK & FLAVORED CHOCOLATE COUVERTURE
D A R K C H O C O L AT E C O U V E RT U R E
Special recipe for fine molding, coatings, pastry ganache, mousse, pralines interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
U LT I M E
70%
TM
Cocoa Flavored
> Powerful and bitter cocoa with delicate woody and berry notes.
Fluidity
Cocoa
41,4%
Sweetness
Bitterness
SAP Code
% Fat
CHD-O70ULTI-126 Aromatic
FLEUR DE CAO
70%
Fluidity
Cocoa
TM
> Lingering cocoa taste with fruity and spicy notes.
% Fat
SAP Code
41,8%
CHD-O70FLEU-126 CHD-O70FLEU-587
Fruitiness
Cocoa Flavored Sweetness
Bitterness
Fruitiness
Aromatic
EXTRA-BITTER GUAYAQUIL > Intense bitterness for a strong and lingering couverture.
64% Cocoa
% Fat 40,5%
SAP Code
Bitterness
Aromatic
58%
Fluidity
Cocoa
% Fat
SAP Code
38,2%
CHD-Q58MIAM-126 CHD-Q58MIAM-587
Cocoa Flavored
Fluidity
Cocoa
% Fat
SAP Code
36,2%
CHD-R55EXEL-126 CHD-R55EXEL-587
Cocoa
SAP Code
35,8%
CHF-O532MO-126
Aromatic
Cocoa
% Fat
SAP Code
34,3%
CHF-R505OR-126
40-45°C
Item’s taste profile
29-30°C 25-26°C
Cocoa Flavored
104-113°F
84-86°F
Sweetness
68°F
Cocoa Flavored Sweetness
Bitterness
Aromatic
Orange
Packaging
SAP Code
Box of 10 2,5 kg bars Box of 4 x 5kg pastilles
CHD-O70FLEU-126 CHD-O70FLEU-587
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Packaging > Box of 10 blocks of 2.5 kg
Box of 4x5 kg packs of our exclusive PistolesTM
20°C
77-79°F
Coffee Flavored
The Average of Cacao Barry’s Dark Chocolate Couverture Item’s taste profile
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano
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FLEUR DE CAO, EXCEPTIONAL FLAVOR
Fruitiness
CRISTALLISATION CURVE Temperature guide +/-1°C (+/-2°F)
Bitterness
F A V O R I T E S O R A N G E > Dark chocolate with orange essential oil. Fluidity
Sweetness
Aromatized
Fruitiness
The Average of Cacao Barry’s Dark Chocolate Couverture
Aromatic
51%
Cocoa Flavored
Sweetness
Bitterness
Special recipe for fine molding, coatings, pastry ganache, mousse, praline interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
% Fat
”
Roberto Van Plumenkopf
PERSONALISED ADVICE
Bitterness
Cocoa Flavored
F A V O R I T E S C A F É > A harmonious blend of real roasted coffee and chocolate. Fluidity
41,8%
Cacao
FLAVOR PROFILE
Fruitiness
D A R K F L AV O R E D C H O C O L AT E C O U V E RT U R E
53%
Pure cocoa butter %
Fluidity
70%
Sweetness
Aromatic
55%
“
Long-lasting cocoa flavor with fruity and spicy notes
For fillings, fine moulding, coatings, biscuits, mousses, decorations, sauces, ice creams
Fruitiness
Bitterness
E X C E L L E N C E > Harmonious balance of sweetness and cocoa.
D A R K C O U V E RT U R E C H O C O L AT E
Sweetness
CHD-P64EXBG-126 CHD-P64EXBG-587
F A V O R I T E S M I - A M È R E S > Strong taste of delicately spiced cocoa.
FLEUR DE CAO
USES
Cocoa Flavored
Fluidity
Cacao Barry has built a reputation for unrivalled expertise in all stages of the chocolate manufacturing process, from rigorous selection of the best cocoa beans to balanced roasting and careful conching. Cacao Barry produces only the finest premium chocolates, offering consistent taste and fluidity that will ensure reliable results for all of your chocolate recipes.
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BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 67 55 98 22 - Fax : +65 67 55 83 22
BARRY CALLEBAUT Ibérica SL.
Calle Frederic Mompou n°3 - 5a 08960 Sant Just Desvern (Barcelona)
www.cacaobarry.com
13
6 Brackets & texts 6.1 How to use the brackets • On covers and back covers of operational material, use simple brackets without monogram
Lorem Ispum
Cover (No monogram)
Backcover (No monogram)
• Inside operational material, use brackets with the monogram only on text pages • On interior pages with complete photo background : no brackets DARK & FLAVORED CHOCOLATE COUVERTURE
DARK & CHOCOLATE C
D A R K C H O C O L AT E C O U V E RT U R E
DARK & FLAVORED CHOCOLATE COUVERTURE
Special recipe for fine molding, coatings, pastry ganache, mousse, pralines interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
DARK & FLAVORED > Powerful and bitter cocoa with delicate woody and berry notes. CHOCOLATE COUVERTURE
D A R K C H O C O L AT E C O U V E RT U R E
U LT I M E
Special recipe for fine molding, coatings, pastry ganache, mousse, pralines interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
U LT I M E
70%
TM
CHD-O70ULTI-126
41,4%
Aromatic
FLEUR DE CAO
70%
Fluidity
Cocoa
TM
> Lingering cocoa taste with fruity and spicy notes.
% Fat
SAP Code
41,8%
CHD-O70FLEU-126 CHD-O70FLEU-587
Fruitiness
Cocoa Flavored Sweetness
Bitterness
Fruitiness
Aromatic
64% Cocoa
SAP Code
40,5%
Fluidity
% Fat
SAP Code
38,2%
CHD-Q58MIAM-126 CHD-Q58MIAM-587
55% Cocoa
SAP Code
36,2%
CHD-R55EXEL-126 CHD-R55EXEL-587
Sweetness
58%
Fruitiness
% Fat
SAP Code
35,8%
CHF-O532MO-126
Fluidity
% Fat
SAP Code
34,3%
CHF-R505OR-126
Box of 4x5 kg packs of our exclusive PistolesTM
Fluidity
Cocoa
SAP Code
38,2%
CHD-Q58MIAM-126 CHD-Q58MIAM-587
Cocoa Flavored Sweetness
Bitterness
Fruitiness
% Fat
SAP Code
36,2%
CHD-R55EXEL-126 CHD-R55EXEL-587
Cocoa Flavored
Aromatic
Fruitiness
Special recipe for fine molding, coatings, pastry ganache, mousse, praline interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
Sweetness
Coffee Flavored
Cocoa Flavored
F A V O R I T E S C A F É > A harmonious blend of real roasted coffee and chocolate.
Sweetness
Bitterness
Sweetness
Bitterness
D A R K F L AV O R E D C H O C O L AT E C O U V E RT U R E
Cocoa Flavored
Aromatic
Packaging > Box of 10 blocks of 2.5 kg
% Fat
Fruitiness
Bitterness
F A V O R I T E S O R A N G E > Dark chocolate with orange essential oil. Cocoa
Fruitiness
Aromatic
55%
Aromatic
51%
Fluidity
E X C E L L E N C E > Harmonious balance of sweetness and cocoa. Aromatic
F A V O R I T E S C A F É > A harmonious blend of real roasted coffee and chocolate. Fluidity
Sweetness
Bitterness
CHD-P64EXBG-126 CHD-P64EXBG-587
Sweetness
Bitterness
Special recipe for fine molding, coatings, pastry ganache, mousse, praline interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
Cocoa
SAP Code
40,5%
Cocoa
Cocoa Flavored
D A R K F L AV O R E D C H O C O L AT E C O U V E RT U R E
53%
Sweetness
Fruitiness
Aromatic
F A V O R I T E S M I - A M È R E S > Strong taste of delicately spiced cocoa.
Cocoa Flavored
E X C E L L E N C E > Harmonious balance of sweetness and cocoa. % Fat
% Fat
Fruitiness
Bitterness
Aromatic
Fluidity
Cocoa Flavored
Aromatic
F A V O R I T E S M I - A M È R E S > Strong taste of delicately spiced cocoa. Cocoa
Fluidity
Cocoa
CHD-P64EXBG-126 CHD-P64EXBG-587 Aromatic
58%
64%
Sweetness
Bitterness
Fruitiness
Aromatic
Bitterness
Cocoa Flavored
Cocoa Flavored
% Fat
Sweetness
EXTRA-BITTER GUAYAQUIL > Intense bitterness for a strong and lingering couverture.
EXTRA-BITTER GUAYAQUIL > Intense bitterness for a strong and lingering couverture. Fluidity
Cacao Barry has built a reputation for in all stages of the chocolate ma from rigorous selection of the best coco roasting and careful conching. Cacao Bar finest premium chocolates, offering consiste that will ensure reliable results for all of you
Cocoa Flavored Bitterness
41,4%
in all stages of the chocolate manufacturing process, T M beans to balanced from rigorous selection of the best cocoa F L E U R D E C A O > Lingering cocoa taste with fruity and spicy notes. roasting and careful conching. Cacao Barry produces only the SAP Code % Fat taste and fluidity finest premium chocolates, offering 70% Fluidity consistent CHD-O70FLEU-126 Cocoa results for all of your 41,8%chocolate recipes. that will ensure reliable CHD-O70FLEU-587
Sweetness
Bitterness
SAP Code
% Fat
Cocoa
Cocoa Flavored
> Powerful and bitter cocoa with delicate woody and berry notes.
Fluidity
Cocoa
TM
Fluidity SAP Code % Fat Cacao Barry 70% has built a reputation for unrivalled expertiseCHD-O70ULTI-126
53%
Orange
Fluidity
Cocoa
% Fat
SAP Code
35,8%
CHF-O532MO-126
Cocoa Flavored Sweetness
Bitterness
Aromatic
The Average of Cacao Barry’s Dark Chocolate Couverture Item’s taste profile
F A V O R I T E S O R A N G E > Dark chocolate with orange essential oil.
51%
Fluidity
Cocoa
% Fat
SAP Code
34,3%
CHF-R505OR-126
Coffee Flavored
Cocoa Flavored Sweetness
Bitterness
Aromatic
Orange
• On double text pages, only 2 brackets to use on both sides : never put brackets in the middle Packaging > Box of 10 blocks of 2.5 kg
QUELQUES RECETTES
QUELQUES SUGGESTIONS SIMPLES Tat augait irit la feuisim zzriustrud tatem dignibh essi. Inim dolobortin henibh esequisi te consed tie conum quat, si. Minciduis accum velenim aut iriliquam nulput alit vulla cor summy nim etum zzriure magnismodit iriuscil in vero odolore raestio numsandip et luptat. Volobore te tet, vero ent alis eugait atet adipit wiscin utat. Facin vel illandre modolorem ese te dolutat. Nismodo conullaorem quisim augueros ea faccumsan alit vulla cor summy.
Restauration S U R P R I S E G L A C É E AU C H O C O L AT Um ing et vel iure ming endit ut ulluptat doloborem quat iure ea faccum dunt aut ad molore velenis molenim quisissis adigna feugueros dui blaorper iusci eum ver ipit inim accum il et, consect etuero exer sit dipit nosto doloreriusto do dio delestrud te commolor suscipsustie mincilit utem dolore volumsa ndionsed moloreet, con hent nit incinci erostis aci euiscidui tismodiam, quisl deliquatie vullandrem dunt adipisim in ulluptatio eu feugiam velesto duipsum deliquatie vullandrem dunt adipisim in ulluptatio eu feugiam velesto duipsum.
UNE SAUCE… SIMPLEMENT DÉLICIEUSE! Um ing et vel iure ming endit ut ulluptat doloborem quat iure ea faccum dunt aut ad molore velenis molenim quisissis adigna feugueros dui blaorper iusci eum ver ipit inim accum il et, consect etuero exer sit dipit nosto doloreriusto do dio delestrud te commolor suscipsustie mincilit utem dolore volumsa ndionsed moloreet, con hent nit incinci erostis aci euiscidui tismodiam, quisl deliquatie vullandrem dunt adipisim in ulluptatio ulluptatio eu feugiam velesto duipsum.
F O N D U E P O U R F R U I T : T R È S FA C I L E Um ing et vel iure ming endit ut ulluptat doloborem quat iure ea faccum dunt aut ad molore velenis molenim quisissis adigna feugueros dui blaorper iusci eum ver ipit inim accum il et, consect etuero exer sit dipit nosto doloreriusto do dio delestrud te commolor suscipsustie mincilit utem dolore volumsasum deliquatie vullandrem dunt adipisim in ulluptatio eu feugiam velesto duipsum.
Chocolaterie D É L I C I E U X C O C O L AT S F O U R É S Um ing et vel iure ming endit ut ulluptat doloborem quat iure ea faccum dunt aut ad molore velenis molenim quisissis adigna feugueros dui blaorper iusci eum ver ipit inim accum il et, consect etuero exer sit dipit nosto doloreriusto do dio delestrud te commolor suscipsustie mincilit utem dolore volumsa ndionsed moloreet, con hent nit incinci erostis aci euiscidui tismodiam, quisl deliquatie vullandrem dunt adipisim in ulluptatio eu feugiam duipsum deliquatie vullandrem dunt adipisim in ulluptatio eu feugiam velesto duipsum.
Pâtisserie C Œ U R D E C H O C O L AT Recette originale de Roberto Van Plumenkopf
Crème vanille mycryo Abricots poêlés
Esequiscing et ilis do ero eniametue tet nim dolorpe raessectem veliscil utpat. Dolore ea corting euguerostrud dolorti ncilis num iusci tis alisl er alit vel iniat ilit ut utpatum.
Biscuit cacao, recette pour 1 feuille de 600g
Crème chocolat lait 845
Préparation
Ingrédients
Préparation
Ingrédients
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Tamiser
40g farine
Tamiser
40g farine
Cuire 10min. à four ventilé à 200°
Cuire 10min. à four ventilé à 200°
Coreetue vullam, velenim at. Ugiam vel et dip eugiamcon et aliquissit et ute ming eumsan ute vulput ea con vulla consequ ipsustrud mod tem velis el ing ero ero dolor suscidunt dolore tem.
Crème vanille mycryo Abricots poêlés
Biscuit cacao, recette pour 1 feuille de 600g Préparation
Ingrédients
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Tamiser
40g farine
The Average of Cacao Barry’s Dark Chocolate Couverture Item’s taste profile
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Um ing et vel iure ming endit ut ulluptat doloborem quat iure ea faccum dunt aut ad molore velenis molenim quisissis adigna feugueros dui blaorper iusci eum ver ipit inim accum il et, consect etuero exer sit dipit nosto doloreriusto do dio delestrud te commolor suscipsustie mincilit utem dolore volumsa ndionsed moloreet, con hent nit incinci erostis aci euiscidui tismodiam, quisl deliquatie vullandrem dunt adipisim in ulluptatio ulluptatio eu feugiam velesto duipsum.
F O N D U E P O U R F R U I T : T R È S FA C I L E
les arômes, “ Tous toutes les notes du chocolat ”
Um ing et vel iure ming endit ut ulluptat doloborem quat iure ea faccum dunt aut ad molore velenis molenim quisissis adigna feugueros dui blaorper iusci eum ver ipit inim accum il et, consect etuero exer sit dipit nosto doloreriusto do dio delestrud te commolor suscipsustie mincilit utem dolore volumsasum deliquatie vullandrem dunt adipisim in ulluptatio eu feugiam velesto duipsum.
Juvenus Alberto, chef 4 étoiles
Cuire 10min. à four ventilé à 200°
LE CONSEIL DU CHEF Elissi. Equam vendio commy nit at, susto commy nullut lor inim quam, conse magna conse doloree tumsan et wisi tionullutat velese feum vercin hent praesto cor sis nulla faccummy niamet aut alit la facidunt lutat augait adio od tet er atio eu facincil ipsusci tat utpat. Ut alit auguer incilit ut nostrud tie et, veriusto eril deliqua mconull utpatue volum ea am nonsectet, venissi exer sit.
QUELQUES RECETTES
QUELQUES SUGGESTIONS SIMPLES
UNE SAUCE… SIMPLEMENT DÉLICIEUSE!
COUPELLE NOIRES ET BLANCHES Recette originale de Roberto Van Plumenkopf
Box of 4x5 kg packs of our exclusive PistolesTM
Chocolaterie D É L I C I E U X C O C O L AT S F O U R É S Um ing et vel iure ming endit ut ulluptat doloborem quat iure ea faccum dunt aut ad molore velenis molenim quisissis adigna feugueros dui blaorper iusci eum ver ipit inim accum il et, consect etuero exer sit dipit nosto doloreriusto do dio delestrud te commolor suscipsustie mincilit utem dolore volumsa ndionsed moloreet, con hent nit incinci erostis aci euiscidui tismodiam, quisl deliquatie vullandrem dunt adipisim in ulluptatio eu feugiam duipsum deliquatie vullandrem dunt adipisim in ulluptatio eu feugiam velesto duipsum.
Pâtisserie C Œ U R D E C H O C O L AT Recette originale de Roberto Van Plumenkopf
Crème vanille mycryo Abricots poêlés
Esequiscing et ilis do ero eniametue tet nim dolorpe raessectem veliscil utpat. Dolore ea corting euguerostrud dolorti ncilis num iusci tis alisl er alit vel iniat ilit ut utpatum.
Biscuit cacao, recette pour 1 feuille de 600g
Crème chocolat lait 845
Préparation
Ingrédients
Préparation
Ingrédients
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Tamiser
40g farine
Tamiser
40g farine
Cuire 10min. à four ventilé à 200°
Cuire 10min. à four ventilé à 200°
COUPELLE NOIRES ET BLANCHES Recette originale de Roberto Van Plumenkopf
Coreetue vullam, velenim at. Ugiam vel et dip eugiamcon et aliquissit et ute ming eumsan ute vulput ea con vulla consequ ipsustrud mod tem velis el ing ero ero dolor suscidunt dolore tem.
Crème vanille mycryo Abricots poêlés
Biscuit cacao, recette pour 1 feuille de 600g Préparation
Ingrédients
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Tamiser
40g farine
les arômes, “ Tous toutes les notes du chocolat ” Juvenus Alberto, chef 4 étoiles
Cuire 10min. à four ventilé à 200°
LE CONSEIL DU CHEF Elissi. Equam vendio commy nit at, susto commy nullut lor inim quam, conse magna conse doloree tumsan et wisi tionullutat velese feum vercin hent praesto cor sis nulla faccummy niamet aut alit la facidunt lutat augait adio od tet er atio eu facincil ipsusci tat utpat. Ut alit auguer incilit ut nostrud tie et, veriusto eril deliqua mconull utpatue volum ea am nonsectet, venissi exer sit.
14
6 Brackets & texts 6.2 Brackets & texts colors Colors use on all operational documents • On a light background use for texts and brackets
1
C00 / M80 / Y100 / K75
• On a dark background use for brackets
2
C00 / M40 / Y60 / K30
• On a dark background use for texts
3
C00 / M15 / Y60 / K00
When the text is too small (when size under type size 9) : on light background, use on dark background, use
Black White
LIGHT AND LIGHTLY-COLORED BACKGROUNDS Cover or poster
1
Text Backcover
DARK bAckGRounds Cover or poster DARK & FLAVORED CHOCOLATE COUVERTURE
Text
D A R K C H O C O L AT E C O U V E RT U R E
CHOCO
Special recipe for fine molding, coatings, pastry ganache, mousse, pralines interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
U LT I M E
70%
TM
Cocoa Flavored
> Powerful and bitter cocoa with delicate woody and berry notes.
Fluidity
Cocoa
SAP Code
% Fat 41,4%
Sweetness
Bitterness
CHD-O70ULTI-126 Aromatic
FLEUR DE CAO
70%
Fluidity
Cocoa
TM
> Lingering cocoa taste with fruity and spicy notes.
% Fat
SAP Code
41,8%
CHD-O70FLEU-126 CHD-O70FLEU-587
Fruitiness
Cocoa Flavored Sweetness
Bitterness
Cacao Barry has built a rep in all stages of the ch from rigorous selection of th roasting and careful conching finest premium chocolates, offer that will ensure reliable results f
Fruitiness
Aromatic
EXTRA-BITTER GUAYAQUIL > Intense bitterness for a strong and lingering couverture. Cocoa Flavored
64%
Fluidity
Cocoa
% Fat 40,5%
SAP Code
Sweetness
Bitterness
CHD-P64EXBG-126 CHD-P64EXBG-587 Aromatic
F A V O R I T E S M I - A M È R E S > Strong taste of delicately spiced cocoa.
58%
2
Fluidity
Cocoa
% Fat
SAP Code
38,2%
CHD-Q58MIAM-126 CHD-Q58MIAM-587
Sweetness
Bitterness
Aromatic
E X C E L L E N C E > Harmonious balance of sweetness and cocoa.
55%
Fluidity
Cocoa
% Fat
SAP Code
36,2%
CHD-R55EXEL-126 CHD-R55EXEL-587
Fruitiness
Cocoa Flavored
Fruitiness
Cocoa Flavored Sweetness
Bitterness
Aromatic
Fruitiness
D A R K F L AV O R E D C H O C O L AT E C O U V E RT U R E Special recipe for fine molding, coatings, pastry ganache, mousse, praline interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
3
F A V O R I T E S C A F É > A harmonious blend of real roasted coffee and chocolate.
53%
Fluidity
Cocoa
% Fat
SAP Code
35,8%
CHF-O532MO-126
Cocoa Flavored Sweetness
Bitterness
Aromatic
F A V O R I T E S O R A N G E > Dark chocolate with orange essential oil.
51%
Fluidity
Cocoa
% Fat
SAP Code
34,3%
CHF-R505OR-126
Coffee Flavored
Cocoa Flavored
Aromatic
Inside brochure
Packaging > Box of 10 blocks of 2.5 kg
Box of 4x5 kg packs of our exclusive PistolesTM
Sweetness
Bitterness
Orange
The Average of Cacao Barry’s Dark Chocolate Couverture Item’s taste profile
• To enhance legibility on photos, a projected shadow can be used when the background contrast makes the legibility difficult
15
6 Brackets & texts 6.2 Brackets & texts colors (continued) Other brackets colors on selected products Origins
C28/M100/J96/N00
PANTONE 1807C
Dark Chocolate Couvertures
C80/M53/Y00/K00
PANTONE 7455C
Milk Chocolate Couvertures
C43/M76/Y00/K00
PANTONE 258C
White Chocolates
C00/M4/Y18/K00
PANTONE 7401C
Dark Chocolates
C4/M100/Y99/K00
PANTONE 1797C
Pure Cocoa Product Range
C00/M21/Y48/K10
PANTONE 728C
Praline Range
C00/M19/Y51/K00
PANTONE 141C
Coloured and Flavoured Products
C00/M48/Y95/K00
PANTONE 151C
Service Product Range
C100/M00/Y00/K00
PANTONE PROCESS CYAN C
Bake-Stable Chocolate Range
C0/M100/Y63/K29
PANTONE 201C
Icing Pastes Range
C36/M00/Y49/K00
PANTONE 359C
• Examples (product sheets)
Brackets reflect the colors of the product lines
16
7 Typefaces Sober, simple typeface : ITC CASLON 224 Both classic and elegant, the Caslon 224 font quite appropriately reflects the high quality and prestigious universe of the Cacao Barry Brand. Its look suits particularly well the brand’s new packaging range while at the same time refreshing the message and giving it the timeless aspect which has been associated to Cacao Barry’s rich history since 1842.
book
ITC Caslon 224 Book abcdefghijklmnopqrstuvwxyz 1234567890 ABCDEFGHIJKLMNOPQRSTUVWXYZ @&é”’(§è!çà)*% ITC Caslon 224 Book Italic abcdefghijklmnopqrstuvwxyz 1234567890 ABCDEFGHIJKLMNOPQRSTUVWXYZ @&é”’(§è!çà)*% bold
ITC Caslon 224 Bold abcdefghijklmnopqrstuvwxyz 1234567890 ABCDEFGHIJKLMNOPQRSTUVWXYZ @&é”’(§è!çà)*% ITC Caslon 224 Bold Italic abcdefghijklmnopqrstuvwxyz 1234567890 ABCDEFGHIJKLMNOPQRSTUVWXYZ @&é”’(§è!çà)*%
Guidelines • Title : bold and uppercase
Passion & Creativity Together • Sub-title : bold and lowercase
Passion & Creativity Together • Text : roman
Passion & Creativity Together • Baseline : lowercase, bold, italic
Passion & Creativity Together 17
8 Images 8.1 Categories of images • Always show Cacao Barry products close up against a plain ebony or white background. • Action is the focus. • Philosophy : architectural uniformity (technique and skill) + core product features (flavor and sensitivity) • Composition guidelines : simple and symetrical • Photography angles : full front view or front view with a 30° to 45° angle • Backdrop for photography : dark brown, a slightly warm off-white or beige. • The background reference color is the same as for the house graphics guidelines : P483 Natural paper white P872 RAW PRODUCTS • Examples for raw products
PRODUCTS IN USE • Examples for products in use
APPLICATIONS • Examples for applications
18
8 Images 8.2 Recommendations for photography • Sample compositions :
PLATED DESSERTS
BISCUITS & CANDIES
19
8 Images 8.2 Recommendations for photography (continued) • Sample compositions : DESSERTS
20
8 Images 8.3 Packshots Packshots are shot so that TWO sides ARE VISIBLE
• Sample boxes
• Sample packs
21
9 Text & layout 9.1 Product category leaflet of 4 or more pages : double-sided • Front
CHOCOLATE & COUVERTURE
Full size visual in background Text centered Logo in header Brackets without monogram
Cacao Barry, the partner of creative craftsmen chocolate makers since 1842.
• Back
CACAO BARRY
We share your passion for chocolate. In 1842, starting out from tea and coffee, Charles Barry, a true innovator with a passion for chocolate, decided to go to Africa and seek out a selection of cocoa beans that would enable him to create his very first connoisseur’s chocolate. This passion for excellence can be seen today in Cacao Barry’s premium couverturechocolate recipes, which were developed by our own team of award-winning chefs. Cacao Barry chocolate innovations include Pailleté FeuilletineTM, PistolesTM chocolate pastilles and MycryoTM butter, which, like all of Cacao Barry’s products, will make your most unique and daring chocolate fantasies come true.
Cacao Barry is driven by excellence from the cocoa bean to the finished product. We share our long-standing passion for chocolate every day at our Chocolate Academies and our Ambassadors’ Club, where we work to provide the most exacting artisans with targeted solutions. At Cacao Barry, we keep the tradition of excellence alive by innovating and by constantly striving to improve our mastery of the most complex and subtle of all ingredients chocolate.
Monogrammed background Text centered with or without columns Set of images aligned in the squares with border or outline Logo in footer with addresses or other practical information Brackets without monogram
Exception: for a single double-sided sheet, the back follows the same layout
!
guidelines as for inside MILK & FLAVORED CHOCOLATE COUVERTURE
pages with the logo
M I L K C H O C O L AT E C O U V E RT U R E
centered in the footer
Special recipe for fine molding, coatings, pastry ganache, mousse, pralines interior ganache, sauce, decoration, ice cream and sorbet.
L A C T É E S U P É R I E U R E > Dark colored cocoa for a sweet and strong milk chocolate. Cocoa Flavored
38,2% 22,9% Cocoa
Fluidity
Milk
% Fat
Color Scale
TM
SAP Code
Sweetness
Aromatic
CHM-O38LSUP-126 CHM-O38LSUP-587
38,1%
A M B R E J AVA
> Milky sweetness for a light chocolate with subtle chestnut notes.*
Honey / Caramel Milk Flavored Cocoa Flavored
36% Cocoa
23,7%
Fluidity
Milk
% Fat
Color Scale
SAP Code
Sweetness
Aromatic
CHM-R36AMJA-126 CHM-R36AMJA-587
35,8%
Honey / Caramel
L A C T É E B A R R Y > Light colored milk chocolate for a fine biscuit flavored taste.
Milk Flavored
Cocoa Flavored
35,3% 21,2% Cocoa
Fluidity
Milk
% Fat
Color Scale
37,5%
SAP Code
Aromatic
CHM-P35LBAR-126 CHM-P35LBAR-587
1
Sweetness
with addresses and other general Cacao Barry
Honey / Caramel Milk Flavored
HARMONIE LACTÉE DE CACAO BARRY > Harmonious balance of cocoa and milk with slightly caramelized biscuit notes.
32,6% 27,4% Cocoa
Fluidity
Milk
% Fat
Color Scale
Cocoa Flavored
SAP Code CHM-Q32HARM-587
35,4%
L A C T É E O R A N G E > A warm, milky colour with a delicate orange flavor.
35% Cocoa
22,7%
Fluidity
Milk
Color Scale
% Fat 37,5%
1
Sweetness
Aromatic
SAP Code CHF-P350OR-126
Milk Flavored
Cocoa Flavored
Sweetness
Aromatic
Orange Flavored
L A C T É E C A R A M E L > Milk chocolate with a strong taste of real caramel.
31,4% 25,6% Cocoa
BARRY CALLEBAUT France
5,, boulevard Michelet - 78250 MEULAN - FRANCE Tél él : 01 30 22 85 13 / 86 6 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT C Italia ia SpA
Viale Milano Fiori- Strada 1 -Palazzo o E/2 20090 Assago-Milano Phone:+39 025 751 44 87 - 42 94 Fax:+39 025 779 07 83 - 45 51
BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 + 67 55 98 22 - Fax : +65 67 55 83 22
BARRY ARRY CALLEBAUT C Ibérica SL.
Callee Frederic Fre Mompou n°3 - 5a 08960 Sant Just Desvern (Barcelona) Phone:+34 93 470 56 73 Fax:+34 93 470 56 70
Fluidity
Milk
% Fat
Color Scale
35,6%
1
SAP Code
practical information
Honey / Caramel
Milk Flavored
Cocoa Flavored Aromatic
Sweetness
CHF-N3438CARA-587
Honey / Caramel
Milk Flavored
*Our Ambre Java chocolate does not contain vanilla. Packaging > Box of 10 blocks of 2.5 kg
Box of 4x5 kg packs of our exclusive PistolesTM
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano
The Average of Cacao Barry’s Dark Chocolate Couverture Item’s taste profile
BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 67 55 98 22 - Fax : +65 67 55 83 22
BARRY CALLEBAUT Ibérica SL.
Calle Frederic Mompou n°3 - 5a 08960 Sant Just Desvern (Barcelona)
www.cacaobarry.com
22
9 Text & layout 9.1 Product category leaflet of 4 or more pages: inside pages • Double-page spread with full-page image on facing page
DARK & FLAVORED CHOCOLATE COUVERTURE
DARK & FLAVORED CHOCOLATE COUVERTURE
D A R K C H O C O L AT E C O U V E RT U R E
Special recipe for fine molding, coatings, pastry ganache, mousse, pralines interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
U LT I M E
TM
70% Cocoa
Sweetness
Bitterness
SAP Code
% Fat
CHD-O70ULTI-126
41,4%
Aromatic
FLEUR DE CAO
70%
Fluidity
Cocoa
TM
Cacao Barry has built a reputation for unrivalled expertise in all stages of the chocolate manufacturing process, from rigorous selection of the best cocoa beans to balanced roasting and careful conching. Cacao Barry produces only the finest premium chocolates, offering consistent taste and fluidity that will ensure reliable results for all of your chocolate recipes.
Cocoa Flavored
> Powerful and bitter cocoa with delicate woody and berry notes.
Fluidity
> Lingering cocoa taste with fruity and spicy notes.
% Fat
SAP Code
41,8%
CHD-O70FLEU-126 CHD-O70FLEU-587
Fruitiness
Cocoa Flavored Sweetness
Bitterness
Fruitiness
Aromatic
EXTRA-BITTER GUAYAQUIL > Intense bitterness for a strong and lingering couverture. Cocoa Flavored
64%
Fluidity
Cocoa
% Fat
SAP Code
40,5%
Sweetness
Bitterness
CHD-P64EXBG-126 CHD-P64EXBG-587 Aromatic
F A V O R I T E S M I - A M È R E S > Strong taste of delicately spiced cocoa.
58%
Fluidity
Cocoa
% Fat
SAP Code
38,2%
CHD-Q58MIAM-126 CHD-Q58MIAM-587
Cocoa Flavored Sweetness
Bitterness
Aromatic
E X C E L L E N C E > Harmonious balance of sweetness and cocoa.
55%
Fluidity
Cocoa
% Fat
SAP Code
36,2%
CHD-R55EXEL-126 CHD-R55EXEL-587
Fruitiness
Fruitiness
Cocoa Flavored Sweetness
Bitterness
Aromatic
Fruitiness
D A R K F L AV O R E D C H O C O L AT E C O U V E RT U R E Special recipe for fine molding, coatings, pastry ganache, mousse, praline interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
F A V O R I T E S C A F É > A harmonious blend of real roasted coffee and chocolate.
53%
Fluidity
Cocoa
% Fat
SAP Code
35,8%
CHF-O532MO-126
Cocoa Flavored Sweetness
Bitterness
Aromatic
F A V O R I T E S O R A N G E > Dark chocolate with orange essential oil.
51%
Fluidity
Cocoa
% Fat
SAP Code
34,3%
CHF-R505OR-126
Coffee Flavored
Cocoa Flavored
Aromatic
Packaging > Box of 10 blocks of 2.5 kg
Box of 4x5 kg packs of our exclusive PistolesTM
Sweetness
Bitterness
Orange
The Average of Cacao Barry’s Dark Chocolate Couverture Item’s taste profile
Full-page background photo No brackets May include explanatory text or text introducing the product line
All-white background Brackets with monogram Texts with product information, descriptions and captions
Product titles along with the packs from the product line
DARK FLAVORED CHOCOLATE COVERTURE Uses of the product line
1
followed by unique characteristics
2
DARK F L A V ORED CHOCO L ATE CO U V ERT U RE Special recipe for fine molding, coatings, pastry ganache, mousse, praline interior ganache, biscuit, sauce, decoration, ice cream and sorbet.
1
F A V OR I TE S CA F É > A harmonious blend of real roasted coffee and chocolate.
2
53%
Fluidity
Cocoa
% Fat
SAP Code
35,8%
CHF-O532MO-126
Cocoa Flavored
Bitterness
Aromatic
Product description
Packaging
Sweetness
Coffee Flavored
Flavor profile
23
9 Text & layout 9.2 Product leaflet • Front
C H O C O L A T
D E
C O U V E R T U R E
N O I R
FLEUR DE CAO
“Fleur de Cao” is something special! If you’re looking for a lingering cocoa taste with both fruity and spicy notes, go now further: this is the Barry dark chocolate couverture for you. The product is roundly praised for just that, the ideal roundness that clients look
Full size visual in background Text centered Logo in header Brackets without monogram in the colors of the product line presented
for and have to be able to count on. Without a hint of astringency, “Fleur de Cao” has a bitter, acidic taste that finds generous compensation in a well balanced fruitiness, offering a dark chocolate couverture with just the right degree of character.
• Back : text in two columns with vertical line down the center; the left-hand column contains technical product information, the right-hand column contains product benefits, comments from chefs or recipes for the product Brackets with monogram in the colors of the product line presented
FLEUR DE CAO
41,8%
Cacao
“
USES
41,8%
Cacao
”
Roberto Van Plumenkopf
USES
PERSONALISED ADVICE For fillings, fine moulding, coatings, biscuits, mousses, decorations, sauces, ice creams FLAVOR PROFILE
Cocoa Flavored
Sweetness
Bitterness
Aromatized
Item’s taste profile
CRISTALLISATION CURVE Temperature guide +/-1°C (+/-2°F) 29-30°C 25-26°C 104-113°F
84-86°F
20°C
77-79°F 68°F
Packaging
SAP Code
Box of 10 2,5 kg bars Box of 4 x 5kg pastilles
CHD-O70FLEU-126 CHD-O70FLEU-587
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For fillings, fine moulding, coatings, biscuits, mousses, decorations, sauces, ice creams
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Uses
FLAVOR PROFILE
Cocoa Flavored
Sweetness
Bitterness
Flavor profile
FLEUR DE CAO, EXCEPTIONAL FLAVOR
Fruitiness
The Average of Cacao Barry’s Dark Chocolate Couverture
40-45°C
Product description
Pure cocoa butter %
Fluidity
70%
Pure cocoa butter %a
Fluidity
70%
D A R K C O U V E RT U R E C H O C O L AT E
Long-lasting cocoa flavor with fruity and spicy notes
Long-lasting cocoa flavor with fruity and spicy notes
Aromatized
Fruitiness Item’s taste profile
The Average of Cacao Barry’s Dark Chocolate Couverture
cristallisation CURVE Temperatures guide+/-1°C (+/-2°F) 40-45°C
29-30°C 25-26°C
104-113°F
84-86°F
20°C
Temperature curve
77-79°F 68°F
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano
BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 67 55 98 22 - Fax : +65 67 55 83 22
BARRY CALLEBAUT Ibérica SL.
Calle Frederic Mompou n°3 - 5a 08960 Sant Just Desvern (Barcelona)
www.cacaobarry.com
Packaging
SAP Code
Box of 10 2,5 kg bars Box of 4 x 5kg pastilles
CHD-O70FLEU-126 CHD-O70FLEU-587
Packaging
24
9 Text & layout 9.3 Recipe leaflet • Front
ROYAL CHOCOLAT
Gaston Lenôtre, des chefs «meilleurs ouvriers de France» travaillent aujourd’hui nos chocolats à travers le monde entier. Quelle que soit la recette, notre palette de produits a toujours une réponse précise à l’inspiration.
Full size visual Text centered Logo in header Brackets without monogram Photo of chef who created the recipe
Toute la gamme de couvertures, cho-
Une recette originale de Roberto Van Plumenkopf
colats et produits colorés et aromatisés de Cacao Barry vous offre une
Toute la gamme de couvertures,
large palette de choix.
chocolats et produits colorés .
• Back
ROYAL CHOCOLAT Dui bla commodip ercinisi. Magna faccum velenis nibh ea am dolorperos num do odo consequ issisl ullutem quiscil laorero esequat adionsectem exero dolorem do odoloborpero dolenis ea faccum iuscidu ismodolore feugiam, venim quat lutem iniamet volesto diam velit alit illum eugait laorperiurem.
Pa t i s s e r i e W I S I S A L I T I N I B H E U I TAT P R A E S S E Q U I S Iduis at. Se min hent wisit lor sisi tat. Dui blan volent laorperiusci tis del ilis autetue minis num nis nim vulla feum nibh ex et, secte moloreet vel ut adigna faccum in hent alisis enim zzriustio dolessi bla faccum at lore conse vero commodit veliquamet lorem zzrilit ad te tatissi bla consed tem iusciliquam nim quis nis essecte te vel ut ipsum vel in eu faccummy nulla consed tatin ulluptatie velit atisit.
“
NIBH ERILLUT DIAL O
Tous les arômes, toutes les notes du chocolat Gaston Lenôtre, chef 4 étoiles
Recette originale de Roberto Van Plumenkopf
”
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Biscuit cacao, recette pour 1 feuille de 600g
Crème chocolat lait 845
Préparation
Ingrédients
Préparation
Ingrédients
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Tamiser
40g farine
Tamiser
40g farine
Title of the recipe with photo of the recipe (with border) White background with recipe and advice Logo in footer with addresses or other practical information Brackets with monogram
Cuire 10min. à four ventilé à 200°
Cuire 10min. à four ventilé à 200°
LE CONSEIL DU CHEF Amconsequisis nibh eu faccum dio dunt loreet erat dolorperos aliqui ex eugait nim veliquat, sum vullute dunt ut nonsequisi. Volumsandit lorperaesto exer alisim dolobor sis erci blam ipsustrud eriusto dunt alisit nonse tet wis auguerat dolortie molorem ilis enim quat. Esectet praestrud diat augait am, qui tet, corpercipsum adit nim dolore tat, quat, volenit vel euismol. BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano
BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 67 55 98 22 - Fax : +65 67 55 83 22
BARRY CALLEBAUT Ibérica SL.
Calle Frederic Mompou n°3 - 5a 08960 Sant Just Desvern (Barcelona)
www.cacaobarry.com
25
9 Text & layout 9.4 Promotional leaflet : promotional emblem • To be used to advertise promotions and items that require maximum attention (new information, news, etc.). Preferably the emblem is in gold with brown typeface.
• Colors to use C05 / M15 / Y50 / K05 PANTONE 7403 C C00 / M10 / Y35 / K00 PANTONE 1205 C
Promo Offer
C00 / M20 / Y70 / K00 PANTONE 135 C C00 / M80 / Y100 / K75 PANTONE 483 C
• Example of use
• Sample emblems
Free Promo Offer
-10%
Promo Offer New information inside
reduction on all chocolates
Visit us at … 26
9 Text & layout 9.4 Promotional leaflet of 4 or more pages : double-sided • Front
Following the Easter DVD, discover the special “Summer Sweets” DVD
Monogrammed background Focus on packaging with promotional emblem 1 Logo in header Brackets without monogram Photo of promotional gift and text describing the promotion with no particular layout
Valid for Cacao Barry couverture products
Training DVD Minimum 100 kg Cacao Barry product purchase required. Offer valid from 15 May to 31 July 2006. Receive a free training DVD devoted to summer sweets.
1
Gift DVD
1
Cras tristique lacus eu metus. Curabitur feugiat. Nam fringilla accumsan augue. Donec vitae tellus. Aenean et libero in purus vehicula blandit.
DVD de formation
www.cacaobarry.com
• Back
CACAO BARRY
Liste des n u m é r o s d e tél é p h o n e d e l a f o r c e d e v e n te f ra n c e Région Sud-Est
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Région Sud-Est
Gue dip erat. Essim in exeraesto et, sim diamcom moloborem inim augait veliquis acing et nulluptat nullaor si. 0033 - 01 75 2165 19
Région Sud-Est
Gue dip erat. Essim in exeraesto et, sim diamcom moloborem inim augait veliquis acing et nulluptat nullaor si. 0033 - 01 75 2165 19
Région Sud-Est
Gue dip erat. Essim in exeraesto et, sim diamcom moloborem inim augait veliquis acing et nulluptat nullaor si. 0033 - 01 75 2165 19
Région Sud-Est
Région Sud-Est
Région Sud-Est
Région Sud-Est
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Région Sud-Est
Gue dip erat. Essim in exeraesto et, sim diamcom moloborem inim augait veliquis acing et nulluptat nullaor si. 0033 - 01 75 2165 19
Région Sud-Est
Gue dip erat. Essim in exeraesto et, sim diamcom moloborem inim augait veliquis acing et nulluptat nullaor si. 0033 - 01 75 2165 19
Gue dip erat. Essim in exeraesto et, sim diamcom moloborem inim augait veliquis acing et nulluptat nullaor si. 0033 - 01 75 2165 19 Gue dip erat. Essim in exeraesto et, sim diamcom moloborem inim augait veliquis acing et nulluptat nullaor si. 0033 - 01 75 2165 19
Région Sud-Est
Monogrammed background Text centered with or without columns Packaging with border and aligned Logo in footer with addresses or other practical information Brackets without monogram
Exception: for a single double-sided sheet, the back follows the same layout guidelines as for inside pages with the logo centered in the footer with addresses and other general Cacao Barry practical information
!
MILK & FLAVORED CHOCOLATE COUVERTURE
M I L K C H O C O L AT E C O U V E RT U R E
Special recipe for fine molding, coatings, pastry ganache, mousse, pralines interior ganache, sauce, decoration, ice cream and sorbet.
L A C T É E S U P É R I E U R E > Dark colored cocoa for a sweet and strong milk chocolate.
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A M B R E J AVA
Région Sud-Est
L A C T É E B A R R Y > Light colored milk chocolate for a fine biscuit flavored taste.
Gue dip erat. Essim in exeraesto et, sim diamcom moloborem inim augait veliquis acing et nulluptat nullaor si. 0033 - 01 75 2165 19
Cocoa Flavored
38,2% 22,9% Cocoa
Fluidity
Milk
% Fat
Color Scale
SAP Code
Sweetness
Aromatic
CHM-O38LSUP-126 CHM-O38LSUP-587
38,1%
TM
> Milky sweetness for a light chocolate with subtle chestnut notes.*
Honey / Caramel
Milk Flavored
Cocoa Flavored
36% Cocoa
23,7%
Fluidity
Milk
% Fat
Color Scale
SAP Code
35,8%
Sweetness
Aromatic
CHM-R36AMJA-126 CHM-R36AMJA-587
Honey / Caramel
Milk Flavored
Cocoa Flavored
35,3% 21,2% Cocoa
Fluidity
Milk
% Fat
Color Scale
37,5%
SAP Code
Sweetness
Aromatic
CHM-P35LBAR-126 CHM-P35LBAR-587
1
Honey / Caramel
Milk Flavored
HARMONIE LACTÉE DE CACAO BARRY > Harmonious balance of cocoa and milk with slightly caramelized biscuit notes.
32,6% 27,4% Cocoa
Fluidity
Milk
% Fat
Color Scale
Cocoa Flavored
SAP Code
CHM-Q32HARM-587
35,4%
35% Cocoa
22,7%
Fluidity
Milk
Color Scale
% Fat
37,5%
1
Sweetness
Aromatic
L A C T É E O R A N G E > A warm, milky colour with a delicate orange flavor. SAP Code
CHF-P350OR-126
Honey / Caramel
Milk Flavored
Cocoa Flavored
Sweetness
Aromatic
Orange Flavored
L A C T É E C A R A M E L > Milk chocolate with a strong taste of real caramel.
31,4% 25,6% Cocoa
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY Y CA CALLEBAUT Italia lia SpA
Viale Milano Fiori- Strada 1 -Palazzo zzo E/2 20090 Assago-Milano Milano Phone:+39 025 751 44 87 - 42 94 Fax:+39 025 779 07 83 - 45 51
BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 67 55 98 22 - Fax : +65 67 55 83 22
Fluidity
Milk
% Fat
Color Scale
35,6%
1
SAP Code
Milk Flavored
Cocoa Flavored Aromatic
Sweetness
CHF-N3438CARA-587
Honey / Caramel
Milk Flavored
*Our Ambre Java chocolate does not contain vanilla. Packaging > Box of 10 blocks of 2.5 kg
Box of 4x5 kg packs of our exclusive PistolesTM
The Average of Cacao Barry’s Dark Chocolate Couverture Item’s taste profile
BARRY CALLEBAUT Ibérica éric SL.
Calle lle Frederic Fred Mompou n°3 - 5a 08960 60 Sant Sa Just Desvern (Barcelona) Phone:+34 93 470 56 73 Fax:+34 93 470 56 70
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano
BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 67 55 98 22 - Fax : +65 67 55 83 22
BARRY CALLEBAUT Ibérica SL.
Calle Frederic Mompou n°3 - 5a 08960 Sant Just Desvern (Barcelona)
www.cacaobarry.com
27
9 Text & layout 9.4 Promotional leaflet of 4 or more pages: inside pages • Double-page spread with text on white background; brackets on each side of the double-page spread Product information with packaging on each line Text at top of page repeats key promotional message
CONTACT YOUR DISTRIBUTOR M I L K C O U V E RT U R E C H O C O L AT E
D A R K C O U V E RT U R E C H O C O L AT E Special recipe for fine moulding, coatings, pastry ganache, mousses, pralines interior ganache and ice cream and sorbet.
U LT I M E
TM
41,4%
FLEUR DE CAO Fluidity
Cocoa
TM
38,2% 22,9%
SAP Code
% Fat
Cocoa
70%
L A C T É E S U P É R I E U R E > Dark colored cocoa for a sweet and strong milk chocolate
> Powerful and bitter cocoa with delicate woody and berry notes.
Fluidity
70%
Cocoa
CHD-O70ULTI-126
SAP Code
41,8%
CHD-O70FLEU-126 CHD-O70FLEU-587
36% Cocoa
Fluidity
Cocoa
% Fat 40,5%
Fluidity
Cocoa
Fluidity
Cocoa
38,1%
TM
% Fat
SAP Code
38,2%
CHD-Q58MIAM-126 CHD-Q58MIAM-587
% Fat
SAP Code
36,2%
CHD-R55EXEL-126 CHD-R55EXEL-587
Colour Scale
SAP Code CHM-O38LSUP-126 CHM-O38LSUP-587
4
> Milky sweetness for a light chocolate with subtle chestnut notes.*
Fluidity
% Fat
Milk
Colour Scale
SAP Code CHM-R36AMJA-126 CHM-R36AMJA-587
35,8%
L A C T É E B A R R Y > Light colored milk chocolate for a fine biscuit flavored taste Cocoa
Fluidity
% Fat
Milk
Colour Scale
SAP Code CHM-P35LBAR-126 CHM-P35LBAR-587
37,5%
HARMONIE LACTÉE DE CACAO BARRY > Harmonious balance of cocoa and milk with slightly caramelized biscuit notes.
32,6% 27,4% Cocoa
E X C E L L E N C E > Harmonious balance of sweetness and cocoa
55%
% Fat
CHD-P64EXBG-126 CHD-P64EXBG-587
F A V O R I T E S M I - A M È R E S > Strong taste of delicately spiced cocoa.
58%
23,7%
35,3% 21,2%
SAP Code
Fluidity
Milk
A M B R E J AVA
> Lingering cocoa taste with fruity and spicy notes.
% Fat
EXTRA-BITTER GUAYAQUIL > Intense bitterness for a strong and lingering couverture.
64%
Special recipe for fine moulding, coatings, pastry ganaches, mousses, pralines interior ganaches and ice cream and sorbet.
Fluidity
% Fat
Milk
Colour Scale
SAP Code CHM-Q32HARM-587
35,4%
M I L K F L AV O R E D C O U V E RT U R E C H O C O L AT E Special recipe for fine moulding, coatings, pastry ganaches, mousses, pralines interior ganaches, novelties and small moulded candies. Also recommended for ice creams and sorbet.
L A C T É E O R A N G E > A warm, milky colour with a delicate orange flavor
D A R K F L AV O R E D C O U V E RT U R E C H O C O L AT E
35%
Special recipe for fine moulding, coatings, pastry ganaches, mousses, pralines interior ganache, novelties and small moulded candies.
Fluidity
Cocoa
% Fat
SAP Code
35,8%
CHF-O532MO-126
Fluidity
Cocoa
Packaging > Box of 10 blocks of 2.5 kg
% Fat
SAP Code
34,3%
CHF-R505OR-126
Fluidity
% Fat
Milk
31,4% 25,6% Cocoa
F A V O R I T E S O R A N G E > Dark chocolate with orange essential oil.
51%
22,7%
Colour Scale
SAP Code CHF-P350OR-126
37,5%
L A C T É E C A R A M E L > Milk chocolate with a strong taste of real caramel.
F A V O R I T E S C A F É > A harmonious blend of real roasted coffee and chocolate
53%
Cocoa
Fluidity
% Fat
Milk
Colour Scale
SAP Code CHF-N3438CARA-587
35,6%
P R O F I T E Z AU S S I D E N O S AU T R E S P R O D U I T S S E RV I C E S Pailleté feuilletine pur beurre : Ref BIG-PF-1BO-401 Beurre de cacao Mycryo® : Ref BIG-PF-1BO-401 Pâte à glacer brune : Ref BIG-PF-1BO-401 Barry glace fondant : Ref BIG-PF-1BO-401 Brillance noire : Ref BIG-PF-1BO-401
Packaging > Box of 10 blocks of 2.5 kg
Box of 4x5 kg packs of our exclusive PistolesTM
Box of 4x5 kg packs of our exclusive PistolesTM
Title of promotion: text in capital letters
SPECIAL PROMOTIONAL OFFER FROM 15 MAY TO 31 JULY 2006
Packaging, technical information, specifications and shipping quantities on one line
A M B R E J A VA
36% Cocoa
23,7% Milk
TM
> Milky sweetness for a light chocolate with subtle chestnut notes.
Fluidity
% Fat 35,8%
Color Scale 2
SAP Code CHM-R36AMJA-126 CHM-R36AMJA-587
28
9 Text & layout 9.5 Other leaflets • Front
TITRE
Full size visual Text centered Logo in header Brackets without monogram
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• Back
CACAO BARRY
We share your passion for chocolate. In 1842, starting out from tea and coffee, Charles Barry, a true innovator with a passion for chocolate, decided to go to Africa and seek out a selection of cocoa beans that would enable him to create his very first connoisseur’s chocolate. This passion for excellence can be seen today in Cacao Barry’s premium couverturechocolate recipes, which were developed by our own team of award-winning chefs. Cacao Barry chocolate innovations include Pailleté FeuilletineTM, PistolesTM chocolate pastilles and MycryoTM butter, which, like all of Cacao Barry’s products, will make your most unique and daring chocolate fantasies come true.
Cacao Barry is driven by excellence from the cocoa bean to the finished product. We share our long-standing passion for chocolate every day at our Chocolate Academies and our Ambassadors’ Club, where we work to provide the most exacting artisans with targeted solutions. At Cacao Barry, we keep the tradition of excellence alive by innovating and by constantly striving to improve our mastery of the most complex and subtle of all ingredients chocolate.
Monogrammed background Text centered with or without columns Set of packaging photos related to the promotion (with border) Logo in footer with addresses or other practical information Brackets without monogram
Exception: for a single double-sided sheet, the back follows the same layout guidelines as for inside pages with the logo centered
!
ROYAL CHOCOLAT
Dui bla commodip ercinisi. Magna faccum velenis nibh ea am dolorperos num do odo consequ issisl ullutem quiscil laorero esequat adionsectem exero dolorem do odoloborpero dolenis ea faccum iuscidu ismodolore feugiam, venim quat lutem iniamet volesto diam velit alit illum eugait laorperiurem.
Pa t i s s e r i e
W I S I S A L I T I N I B H E U I TAT P R A E S S E Q U I S Iduis at. Se min hent wisit lor sisi tat. Dui blan volent laorperiusci tis del ilis autetue minis num nis nim vulla feum nibh ex et, secte moloreet vel ut adigna faccum in hent alisis enim zzriustio dolessi bla faccum at lore conse vero commodit veliquamet lorem zzrilit ad te tatissi bla consed tem iusciliquam nim quis nis essecte te vel ut ipsum vel in eu faccummy nulla consed tatin ulluptatie velit atisit.
“
NIBH ERILLUT DIAL O
Tous les arômes, toutes les notes du chocolat Gaston Lenôtre, chef 4 étoiles
Recette originale de Roberto Van Plumenkopf
”
Delit volore doloreet lan eum autat, conullut at accummodit lor ing eu facil dolorem iustrud dunt lamcor ad tem etuero od ex exer sumsandre del dunt praesto do eugait dio dolorem vel ut lutem.
Biscuit cacao, recette pour 1 feuille de 600g
Crème chocolat lait 845
Préparation
Ingrédients
Préparation
Ingrédients
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter au fouet
70g jaunes d’œufs 170g œufs entiers 135g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Monter
110g blancs d’œufs 55g sucre semoule
Tamiser
40g farine
Tamiser
40g farine
in the footer with addresses and other general Cacao Barry practical information
Cuire 10min. à four ventilé à 200°
Cuire 10min. à four ventilé à 200°
LE CONSEIL DU CHEF
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano Phone:+39 025 751 44 87 - 42 94 Fax:+39 025 779 07 83 - 45 51
BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 67 55 98 22 - Fax : +65 67 55 83 22
BARRY CALLEBAUT Ibérica SL.
Calle Frederic Mompou n°3 - 5a 08960 Sant Just Desvern (Barcelona) Phone:+34 93 470 56 73 Fax:+34 93 470 56 70
Amconsequisis nibh eu faccum dio dunt loreet erat dolorperos aliqui ex eugait nim veliquat, sum vullute dunt ut nonsequisi. Volumsandit lorperaesto exer alisim dolobor sis erci blam ipsustrud eriusto dunt alisit nonse tet wis auguerat dolortie molorem ilis enim quat. Esectet praestrud diat augait am, qui tet, corpercipsum adit nim dolore tat, quat, volenit vel euismol. BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano
BARRY CALLEBAUT Asia Pacific Pte. Ltd 26 Senoko South Road - 258091 - SINGAPORE Tél : +65 67 55 98 22 - Fax : +65 67 55 83 22
BARRY CALLEBAUT Ibérica SL.
Calle Frederic Mompou n°3 - 5a 08960 Sant Just Desvern (Barcelona)
www.cacaobarry.com
29
9 Text & layout 9.5 Other leaflets : inside pages • Double-page spread with text on white background; brackets on each side of the double-page spread
TITLE
TitLe
Space to be used for communication
Space to be used for communication
Example of layout for technical advice Chocolaterie A g il h u i s u li u m a u da m e x m u s Factura auc iamdiensus, que comnostiam me fora de publint emoerei ssulto ventest atusce nihi, critus, porbis. Rompore atussol toratquemqua vit; Catil vis. Imursulate ca; nitrum unulicus publi coentrox nos prare pero contiu cerdi, fatiae ia ina, senam opota es re actus et, que ne perfeci ina, tuus et grae, di et; nostista viure publius ex num omprei it. Ifendii inclabem erit, nos cris, no. Verce terfic re consulegin am patid conducte a senicont L. Udem pris consi perobus, C. Ehebuntraedi sena, forae autum diemerfex se rebus omnimul iconsi sedi inemus publis occi for atumediorem ta nonsule studeo.
Example of recipe layout: Title of recipe A underlined Introduction to recipe B and technical details C Visuals to aid in preparation D and comments (tips or advice) E if any
A
TITLE An original recipe by Juvenus Mitral
B Specific answer ullaore faccummy nullut wis adigna at aute tat, core duisl ulputem zzrillamet
wis amcommod dolor acil ipsuscidunt utpat ulla commy nulla am veliquismod tem duisl iusci euiscil iquisis delendiat iliquisi etum iril enit wis alis doluptatem. Cocoa biscuit, recipe for one 600g sheet
C
Preparation
Ingredients
Beat with whisk
70g egg yolks 170g whole eggs 135g caster sugar
Beat
110g egg whites 55g caster sugar
sifted
40g flour, sifted
D
Vanille cream Mycryo Sauteed apricots
Giam quisim verostio odolobore facidunt at niamcon sequat aliscing eu feugait landre tet velesed tie tat.
E
Bake for 10 minutes in 200° C oven with fan on
30
9 Text & layout 9.6 Packshot layout • Packshots are shot so that 2 sides are visible • When 2 packs are represented, one is slightly behind the other, lying on a thin line or not
• Examples of packshots without text (promotional leaflets)
• Examples of packshots with title (category leaflets, product leaflets)
DARK CHOCOLATES • Examples of packshots with body copy (recipe leaflets, promotional ads)
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9 Text & layout 9.7 Advertisements: Promotional advertisements • Advertisements must use the layout with brackets and the Cacao Barry logo in the header • The rules are the same as for brochure covers • The packshots used are to be centered in the footer with the text
FLEUR DE CAO Dark couverture chocolate with long-lasting cocoa flavor with fruity and spicy notes
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano Phone:+39 025 751 44 87 - 42 94 Fax:+39 025 779 07 83 - 45 51
Full size visual Text centered Logo in header Brackets without monogram in the colors of the product line presented Packaging centered in the footer with additional promotional text
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www.cacaobarry.com
FLEUR DE CAO
• Full page
Dark couverture chocolate with long-lasting cocoa flavor with fruity and spicy notes
Use for half-pages • Half-page ads are based on the full-page version, keeping the full-sized, centered visual to the extent possible
FLEUR DE CAO
Dark couverture chocolate with long-lasting cocoa flavor with fruity and spicy notes
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
BARRY CALLEBAUT Italia SpA
Viale Milano Fiori- Strada 1 -Palazzo E/2 20090 Assago-Milano Phone:+39 025 751 44 87 - 42 94 Fax:+39 025 779 07 83 - 45 51
Suscipit eget, turpis. Nulla luctus condimentum turpis. Integer posuere venenatis libero. Nam scelerisque, lectus et malesuada congue, libero dui rhoncus eros, quis blandit nisi nisi nec metus. Nullam commodo turpis et dolor feugiat iaculis. Mauris faucibus arcu ac risus. Fusce dictum, ipsum sed tempus sagittis, velit neque luctus turpis, quis venenatis dolor pede at nulla.
www.cacaobarry.com
• Half-page horizontal
Suscipit eget, turpis. Nulla luctus condimentum turpis. Integer posuere venenatis libero. Nam scelerisque, lectus et malesuada congue, libero dui rhoncus eros, quis blandit nisi nisi nec metus. Nullam commodo turpis et dolor feugiat iaculis. Mauris faucibus arcu ac risus. Fusce dictum, ipsum sed tempus sagittis, velit neque luctus turpis, quis venenatis dolor pede at nulla. Morbi convallis, ipsum quis suscipit aliquam.
www.cacaobarry.com
• Half-page vertical
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9 Text & layout 9.7 Advertisements: Corporate advertisements • Corporate advertisements do not use the same features as promotional ads; therefore, the brackets should not be used
Full size visual Baseline positioned depending on the needs of the visual Logo in footer with the baseline (to the left of the logo) and the body copy as well as the Web site address (to the right of the logo) No brackets
The secret partner of your creativity Passion & Creativity Together.
Due to its passion for chocolate since 1842, Cacao Barry is the secret weapon of the most demanding and devoted chocolate creators throughout the world. Only Cacao Barry can match the talent of truly creative craftsmen who expect nothing but the best. www.cacaobarry.com
• Full page
Use for half-pages • Half-page corporate advertisements keep the full-sized visual and the same layout
The secret partner of your creativity The secret partner of your creativity Passion & Creativity Together.
• Half-page horizontal
Due to its passion for chocolate since 1842, Cacao Barry is the secret weapon of the most demanding and devoted chocolate creators throughout the world. Only Cacao Barry can match the talent of truly creative craftsmen who expect nothing but the best. www.cacaobarry.com
Passion & Creativity Together.
Due to its passion for chocolate since 1842, Cacao Barry is the secret weapon of the most demanding and devoted chocolate creators throughout the world. Only Cacao Barry can match the talent of truly creative craftsmen who expect nothing but the best.www.
• Half-page vertical
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10 Communication materials 10.1 CD & DVD CD jacket Front
Back
Index and contents TITLE
Barry Callebaut France nostodi ciereo, quid caus remum pon de addum se, sesilin sederis or pro publis hos diu cesili pont?
CD & DVD label one color (P483)
dvd jacket Front
Back
Training DVD “Easter Desserts and Moulded Sweets”
“Easter Desserts and Moulded Sweets” training DVD
1
“Easter Desserts and Moulded Sweets” training DVD
T
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eugait aliquipit ut lan ullum iustie erostomagnisl ing eugait adipsus ciduis alismod olesto doloboreetue faccum del ex ent lorem il eugiam esenibh To consequat, quat il in eros niatDolor ing eniatis molore magnisl ing eugait adipsus ciduis alismod olesto doloboreetue faccum del ex ent lorem il eugiam esenibh ex eugait aliquipit ut lan ullum iustie erosto magnisl ing eugait adipsus ciduis alismod olesto doloboreetue faccum del ex ent lorem il eugiam esenibh www.cacaobarry. com To consequat, quat il in eros niatDolor ing eniatis molore magnisl ing eugait adipsus ciduis alismod olesto doloboreetue faccum del ex ent lorem il eugiam esenibh ex eugait a liquipit ut lan ullum iustie erosto magnisl ing eugait adipsus ciduis alismod olesto doloboreetue faccum del ex ent lorem il eugiam esenibh www.cacaobarry.com To consequat, quat il in eros niatDolor ing eniatis molore magnisl ing eugait adipsus ciduis alismod olesto doloboreetue faccum del ex ent lorem il eugiam esenibh ex eugait aliquipit ut lan ullum iustie erosto magnisl ing eugait adipsus ciduis alismod olesto doloboreetue faccum del ex ent lorem
Durée: 90 min Zone: 5,6
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10 Communication materials 10.2 Invitation to event EXAMPLE OF INVITATION TO SPECIAL EVENT • Front
présente
Monogrammed background Event text centered and in all-caps Logo in header Brackets without monogram
LE RENDEZ-VOUS GASTRONOMIQUE DE LA PÂTISSERIE ET DU DESSERT DE RESTAURANT
• Inside Cacao Barry vous convie à son rendez-vous gastronomique à la société Appa Rhône Alpes à Saint Chamond
LE RENDEZ-VOUS GASTRONOMIQUE DE LA PÂTISSERIE ET DU DESSERT DE RESTAURANT
LE 13 OCTOBRE 2005 , JOURNÉE PÂTISSERIE ET RESTAURATION
Lorem ipsum dolor sit amet, consectetuer adipiscing elit. Suspendisse sed arcu lobortis justo dictum tristique. Donec quis tellus. Quisque convallis. Proin non mauris vel orci imperdiet accumsan. Nam in nulla. Class aptent taciti sociosqu ad litora torquent per conubia nostra, per inceptos hymenaeos. In hac habitasse platea dictumst. Praesent ut diam. Curabitur quis purus. Proin. Programme de la journée : 7h30 - 8h30 9h00 - 11h45 12h00 - 13h45 14h00 - 18h00
arrivée des participants et petit déjeuner démonstration déjeuner démonstration
Simon LeBon Restaurant «Le Clos des Cîmes» 3 macarons Michelin 2005
Arnold Sometimes Restaurant «Le Clos des Cîmes» 3 macarons Michelin 2005
Armand Sauvage Restaurant «Le Clos des Cîmes» 3 macarons Michelin 2005
Andrew Weisermüller Restaurant «Le Clos des Cîmes» 3 macarons Michelin 2005
Roberto Van Blom Restaurant «Le Clos des Cîmes» 3 macarons Michelin 2005
Solid, light-colored background (from white to beige or pale yellow
)
Full-size photo used as background (photomontage with background if necessary) No brackets Option of including event invitation and captions
• Back
LYON
GIVORS SAINT-CHAMOND
SAINT-ÉTIENNE
Cacao Barry. L’amour du métier, la passion du chocolat
VIENNE
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Monogrammed background Text and map centered Logo in footer with baseline and addresses
BARRY CALLEBAUT France
5, boulevard Michelet - 78250 MEULAN - FRANCE Tél : 01 30 22 85 13 / 86 22 - Fax : 01 30 22 87 54
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10 Communication materials 10.3 Promotional items • For promotional items, the colors are the same as those in the house graphics guidelines : P483
P872
P120
for the text
Example : Chocolate sampler gift box
Position of the URL • For promotional items that are not large enough to print the Cacao Barry logo, the monogram should be used as an all-over pattern only and should be used with the Web site URL : www.cacaobarry.com Examples : Pencils and pens
Position of the URL
• For promotional items with a larger surface area, the design should include, if possible, a monogrammed background with the logo and, depending on the item (to be determined on a case-by-case basis), the brackets should also be used Example : Bag
36
10 Communication materials 10.4 Microsoft PowerPoint presentation • First slide
• Title slide
• Text slides
37
11 Stationery 11.1 Letterhead & envelopes Letterhead 2
• my360° paper, natural, 90 g/m Printing : Four-color process offset
Logo in header Beige brackets without monogram C00 / M40 / Y60 / K30 Text centered in footer, font size 7
Barry Callebaut AG (Head Office) Mailing address : P.O. Box 8021 Zurich Office address : Westpark Pfingstweidstrasse 60 8005 Zurich Switzerland Phone: +41 43 204 04 04 Fax: +41 43 204 04 00
envelope 2
• my360° paper, natural, 150 g/m Printing : Four-color process offset
Logo in header on flap on the self-adhesive strip No brackets Text centered in footer, font size 7 Lining all-over monogram
Barry Callebaut France
Barry Callebaut France
5, boulevard michelet - 78250 meulan - France tél : +33 1 30 22 85 13 / 86 22 - fax : +33 1 30 22 87 54
5, boulevard michelet - 78250 meulan - France tél : +33 1 30 22 85 13 / 86 22 - fax : +33 1 30 22 87 54
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11 Stationery 11.2 Business and note cards Business card 2
• my360° paper, natural, 300 g/m Printing: Four-color process offset
Logo in header Beige brackets without monogram C00 / M40 / Y60 / K30 Text centered in footer, font size 7
Surname Name Job Title Barry Callebaut AG (Head Office) Westpark Pfingstweidstrasse 60 8005 Zurich Switzerland Phone: +41 43 204 04 04 Fax: +41 43 204 04 00
note cards 2
• my360° paper, natural, 300 g/m Printing: Four-color process offset
Barry Callebaut AG (Head Office) Westpark Pfingstweidstrasse 60 8005 Zurich Switzerland Phone: +41 43 204 04 04 Fax: +41 43 204 04 00
Logo in header Beige brackets without monogram C00 / M40 / Y60 / K30 Text centered in footer, font size 7
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