OlCream post-baking Hazelnut Extra

OLCREAM HAZELNUT EXTRA is a spreadable cream for filling with low-fat cocoa and more than 11% select hazelnuts. Hydrogenated fat-free, easy to use, it guarantees very high performance and lends an elegant flavour of freshly toasted hazelnuts.

Decor Up Sugar Free

• 0% of sugar
• 27% fat
• Smooth and fluffy texture
• Excellent overrun
• Ideal for fillings and decorations. Also for cooking

Master Gourmet Chef

• For condiments and cooking use
• 24% fat
• Good resistance to acidity
• Excellent viscosity

Gioia

Gioia is the line of margarines dedicated to the production of creams, whipped and leavened doughs, shortbreads and fine biscuits distinguished by a delicate flavour of the highest quality.
Gioia Gold in particular makes it possible to obtain the same crispness as butter while eliminating its processing difficulties.

• Gluten-free
• Without hydrogenated fats
• Lactose-free

OlCream post-baking Pistachio

Post-baking cream for filling
Ready-to-use creams that are ideal for post-baking filling. New recipe OLCREAM PISTACHIO, spreadable cream for filling, with carefully selected pistachio nuts. The unmistakable flavour and colour of the nuts known as “green gold”. for a hydrogenated fat-free cream that is easy to work and perfect for filling brioches, cakes and croissants

Ariba Latte Discs 32% 34/36

Milk chocolate discs with 32% cocoa, 20% milk, and 34/36% fat content, formulated to deliver a balanced taste and versatile workability.
Ariba Milk 34/36 is characterized by sweet cream notes combined with the intensity of cocoa, creating a perfect balance on the palate.
Its pronounced fluidity (4/5) makes it especially suitable for pralines, molded shells, bars, and coatings.

• Cocoa 32%
• Milk 20%
• 34/36 MG
• Fluidity: 4/5
• Taste intensity: 3.5/5

Ariba Fondenti Discs

Dark chocolate discs with 60% of cocoa and 35/37% of fat content, offers a well-rounded and complete taste profile.
A pronounced cocoa aroma supports its intense astringency and marked acidity, resulting in a bold sensory experience (taste intensity: 4.5/5).
With a good fluidity (fluidity: 4/5), it is particularly suitable for shells, tablets, fillings and mousses.

• Cocoa 60%
• 35/37 MG
• Fluidity: 4/5
• Taste intensity: 4.5/5

Melange 2.5 Cream - cake

Melange 2.5 with anhydrous butter
Hydrogenated-fat-free high-quality blend ideal for creating products with outstanding performance. A high-quality blend with 25% butter and free of hydrogenated fats, MELANGE 2.5 is ideal for those looking to combine tradition and innovation. Delicately scented and naturally gluten-free, lactose-free and with high oleic sunflower oil, it is rich in Omega 9. In the cream-cake format it adds flavour to your creams and shortcrust pastries

La NAPOLETANA
Soft wheat flour TYPE 00

W 310
P/L 0.60
Bags of 1/5/10/25 Kg

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LaNapoletana: for a perfectly developed and golden crust, a soft and elastic dough. A genuine flour, just right for a true Neapolitan pizza maker!

SOFT
Soft wheat flour TYPE 00
W 320
P/L 0.50

BRIOCHE
Soft wheat flour TYPE 00
W 380
P/L 0.55
Bags of 5/25 Kg

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Ideal for the production of brioches, Danish pastries, croissants and puff pastry products.

The best of tradition for small leavened products: created by the expert hands of Master Pastry Chef Achille Zoia, the "SOFT" variety, gentler in terms of protein but strong, is created specifically to obtain well-developed, crumbly products that last longer over time.

Whole amarena cherries in syrup 720 ml Jar

PACKAGING: 6Jars for 890 g

APPLICATION: Yogurt, Gelato, Pastry