Page 73 - Demo

CARAMEL CREAM
LOW FAT COCOA POWDER average
3%
STRUCTURE
Compact and melting cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
HAZELNUT PASTE
HAZELNUT paste
100%
STRUCTURE
Smooth and uniform hazelnut paste.
WEIGHT - 5 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
LACTIC MATTER average
FAT total
CARAMEL POWDER
FAT total
65%
CODE 1862
RECOMMENDED USES
11% 41% 8%
Anhydrous cream which remains soft when cut. Intense taste of caramel and toffee.
Wide range of uses: filling, glazing, decorations. Excellent for glazing cakes and big leavened products, mignons and ice cream sticks.
As a filling for pralines, with the addition of chocolate for a greater structure, even with the addition of inclusions. Interesting when used for flavouring creams, mousses, ga- naches and fillings.
For a softer structure, it can be whipped in a planetary mix- er: excellent for decorating and as a frosting for cupcakes.
The exclusive use of high quality hazelnuts, the uniform roasting and the absence of any residual peel provide the characteristics of this high quality hazelnut paste.
Specialised for praline, ganache, cremini and fill- ings.
May be used in the composition of baking prepa- rations, cream flavourings, foams and mousses. May also be used to create semifreddi, variega- tions and ice cream bases.
NOCCIOCHIARA CREAM
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THE NEW PRODUCT
CODE 7568
RECOMMENDED USES
HAZELNUT PASTE
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