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′ |
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′ |
