Page 71 - Demo

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CREAMS
FARCINETTE
VANINI CREAM
LOW FAT COCOA POWDER average
1% STRUCTURE
ELISA CREAM
LOW FAT COCOA POWDER average
8%
STRUCTURE Spreadable cream for filling.
FAT total
HAZELNUT paste
FAT total
HAZELNUT paste
LOW FAT COCOA FAT
HAZELNUT paste
WEIGHT - 6 kg
Gluten FREE
DESCRIPTION
CREAMS
AND HAZELNUT PASTE
38% 7% CODE 7556
RECOMMENDED USES
43% 22%
total
37% 6%
CODE 7557
RECOMMENDED USES
Spreadable hazelnut cream, with a compact and shiny texture. As a filling to use pure or with the addition of chocolate to enhance the structure. Excellent with the addition of inclusions.
In pastry, suitable as a flavouring when combined with creams. Perfect for filling croissants, cakes and mono. It can be used in the oven, with the attention of covering it. It can be used as an ingre- dient in the “Fast ice cream” technique.
It contains 7% of lactic matter.
Cream characterised by a high percentage of ha- zelnuts. This confers a very delicate taste of pra- lined hazelnuts and an extreme cleanliness on the palate. Clear brown colour.
Excellent heat resistance. May be whipped in a mixer for a softer structure. May be used pure as filling or with extra chocolate to add higher struc- ture. Excellent with the addition of inclusions. May be used as a topping, a filling for pralines, in cremini, and for glazing of small pastries. It works well when combined with other flavourings and characteristic oily pastes. May also be used in mixtures for oven-based preparations and as variegations.
Contains 3% lactic matter.
Pronounced cocoa flavour; the use of hazelnut paste softens and rounds off the flavour profile. Colour of dark chocolate.
May be used pure as a filling or with extra choco- late to make a stronger texture. Excellent with the addition of inclusions. Adapt for seasoning. May also be used for cake and small pastries glazing.
Compact and meltable cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION
CODE 7562
RECOMMENDED USES
POWDER average
25%
STRUCTURE Soft spreadable cream.
WEIGHT - 6 kg
Gluten FREE
No hydrogenated fats
DESCRIPTION