Page 69 - Demo

ZEROP
HAZELNUT CREAM
NOSETTA ZEROP
LOW FAT COCOA POWDER average
6%
STRUCTURE
Soft spreadable cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
CLOE ZEROP
PISTACHIO paste
15%
STRUCTURE
Soft spreadable cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
LOW FAT COCOA POWDER average
8%
STRUCTURE
Spreadable cream
of excellent pliability.
WEIGHT - 10 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
FAT total
HAZELNUT paste
FAT total
HAZELNUT paste
FAT total
34%
CODE 7564
RECOMMENDED USES
32% 10%
34% 35%
Full and clean flavour of cocoa and hazelnut thanks to the hazelnut paste and the use of karitè and sunflower oil.
Use pure as a filling or as an additional element in confectionary for creating various fillings, in par- ticular for “post” baking recipes. May be used as variegation in ice cream.
8% lactic matter.
Premium cream with a refined and intense taste of gianduja, in a balanced mix of cocoa and roasted hazelnut, slightly sweet in the finish. Tender tex- ture, glossy appearance.
Excellent as a filling, topping, glazing of baked cakes and sponge cakes in general, to use as it is or with the addition of chocolate or cocoa butter to enhance the structure, even with the addition of inclusions. Perfect as a proposal in jars, as it is or customized.
In pastry, suitable for flavouring creams, filling baked cakes and sponge cakes. It can be used in the oven, with the attention of covering it. Ex- cellent for glazing small pastries and profiterole: in a positive display it maintains its brilliance. In ice cream, it can be used for marblings and sauc- es, both pure and with inclusions, suitable for fast and soft ice cream recipes. It contains 7% of lactic matter.
Pistachio cream with the distinctive flavour of the fruit, round, with delicate notes of white choco- late, easy melt in mouth. The absence of palm oil makes it a premium proposal. Soft texture with bright appearance. In positive showcase it main- tains the brilliance.
Perfect for filling croissants, cakes and mono. In pastry, as a filling to use alone or with the addition of cocoa butter or white chocolate to enhance structure. Interesting as profiterole or “rocher” glaze. It can be used in the oven, with the atten- tion of covering it. If personalized with inclusions and additional pistachio paste, it can also repre- sent a proposal to pack in jars or a premium fill- ing for Italian Easter Colomba and other festive leavened desserts. In ice cream, it can be used as a sauce, glaze in combination with cocoa butter and / or oils.
CODE 7551
RECOMMENDED USES
CODE 7553
RECOMMENDED USES
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