-
Conchiglia al cioccolato
Sfoglia farcita con una crema al cacao e nocciole selezionata dai pasticceri Bindi, decorato con pepite di cioccolato.
Product Information
Weight: Pezzo: 90g – UdV: 3,60 Kg Portions: 40 Defrosting: Non scongelare Storage: 180°C/190°C per circa 25′ -
Conchiglia panna latte
Sfoglia farcita con una crema di panna e latte creata dai pasticceri Bindi. Decorato con cristalli di zucchero.
Product Information
Weight: Pezzo: 90g – UdV: 3,60 Kg Portions: 40 Defrosting: Non scongelare Storage: 180°C/190°C per circa 25′ -
Cornaretto Regina
Cornaretto Regina Crema – 3012103
Cornaretto Regina Albicocca – 3012104
Cornaretto Regina Cereali e Frutti di Bosco – 3012290
Cornaretto Regina Ciocream – 3012102Product Information
Weight: Portion: 75g Portions: 50 Defrosting: Do not defrost Oven: 175°C for about 20-22′ -
Cornetto Baby
Product Information
Weight: Portion: 25g Portions: 4kg Defrosting: Do not defrost Oven: 175°C for about 20-22′ -
Fagottino vegano ai cereali con frutti di bosco
Natural yeast dough with shea, which rests for 24 hours as in the artisanal method. Mixed berries filling selected by Bindi pastry chefs. Decorated with flax seed and oat flakes.
Product Information
Weight: Portion: 85g – UdV: 5,10 Kg Portions: 60 Defrosting: Do not defrost Oven: 180°C/190°C for about 25′ -
Gran croissant al cioccolato
Filled with a cocoa and hazelnut cream especially selected by Bindi pastry chefs, decorated with chocolate nuggets. Natural yeast dough.
Product Information
Weight: Portion: 95g – UdV: 4,75 Kg Portions: 50 Defrosting: Do not defrost Oven: 180°C/190°C for about 25′ -
Gran croissant crema
Filled with the famous Bindi patisserie cream. Bar tenders can put the finishing touch by sprinkling with powdered sugar. Natural yeast dough
Product Information
Weight: Portion: 95g – UdV: 4,75 Kg Portions: 50 Defrosting: Do not defrost Oven: 180°C/190°C for about 25′ -
Gran croissant crema e amarena
Gran Croissant filled with chopped black cherry and patisserie cream. A unique match between the black cherry filling and the patisserie cream. Natural yeast dough.
Product Information
Weight: Portion: 95g – UdV: 4,75 Kg Portions: 50 Defrosting: Do not defrost Oven: 180°C/190°C for about 25′ -
Gran croissant pistacchio
Natural yeast dough, filled with pistachio cream and decorated with oat flakes.
Product Information
Weight: Piece: 95 g – UdV: 4,75 Kg Portions: 50 Defrosting: Do not defrost Storage: 180°C/190°C for about 25′ -
Hotels Brioche
Soft dough, with natural yeast.
Product Information
Weight: Portion: 50g – UdV: 5,00 Kg Portions: 100 Defrosting: Do not defrost Oven: 180°C/190°C for about 25′ -
Hotels Brioche al cioccolato
Soft dough, with natural yeast. Filled with a cocoa and hazelnut cream selected by Bindi pastry chefs. Decorated with chocolate nuggets.
Product Information
Weight: Portion: 55g – UdV: 5,50 Kg Portions: 100 Defrosting: Do not defrost Oven: 180°C/190°C for about 25′ -
Hotels Brioche all’albicocca
Soft dough, with natural yeast. Apricot stuffing selected by Bindi pastry chefs.
Product Information
Weight: Portion: 55g – UdV: 5,50 Kg Portions: 100 Defrosting: Do not defrost Oven: 180°C/190°C for about 25′
