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DURUM WHEAT SEMOLINA SPAGHETTI PRECOOKED
Ingredients: durum wheat semolina, water
Product Information
Storage time (-18 ° C): 24 months Weight of a nest: 30 g Recommended serving by weight: 200 g Yield per serving after cooking (%): 12 Length of each piece: 245 mm Diameter of one piece 2.5 mm No. of servings per carton: 20 -
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′ -
Fior di Panna
Panna fresca 24%, 2.5 lt
Abbinamenti consigliati:
Gelato cioccolato Gocce cioccolato Fragole Salsa fragola Salsa cioccolato -
FOREST FRUITS BALLDOTS
An exotic combination of fruits of the forest and our softest, spongiest dough, lending a fresh new taste to a delicious treat. Filled with three injections of a light blend of fruits of the forest (strawberry, raspberry and black cherry). It is decorated with strawberry-flavoured mini pearls and with a cocoa half coating.
Product Information
Weight: 90g Portions: 36 Defrosting: Defrost at ambient for 75 minutes Storage: 60-75 -
FRUTTI DI BOSCO
Short pastry filled with custard cream and berries.
Product Information
Weight: 1.30 kg Portions: 14 Defrosting: Defrosting 4-5 hrs at room temperature Storage: 3 days -
GEOMETRIA DI CIOCCOLATO E PERE
Cream with dark chocolate with Madagascar’s cocoa seeds, pear puree and pieces of italian pear, decorated with dark chocolate.
Product Information
Weight: UdV: 0,54 Kg – Portion: 90 g Portions: 6 Defrosting: 1,5 / 2 hours at room temperature Service Suggestions: 2 days -
GIRASOLI WITH MASCARPONE AND WALNUTS
Ingredients: durum wheat semolina, barn eggs, water.
Ingredients (filling): ricotta, walnuts (15%), mascarpone (11%), Grana Padano DOP, breadcrumbs, salt, parsley.
Product Information
Storage time (-18 ° C): 24 months Weight per piece: 25 g Recommended serving by weight: 102 g Yield per serving after cooking (%): 20 Diameter of one piece: 66 mm Percentage of pasta (%): 39 Percentage of filling (%): 61 Packaging: loose-packed pasta No. of servings per carton: 29 -
GIROTONDO ALLE MANDORLE
Rhum soaked sponge and hazelnut crunch base. Cream with Sicilian almond paste and fresh cream. Covered with a soft layer of white chocolate.
Product Information
Weight: UdV: 0,54 Kg – Portion: 90 g Portions: 6 Defrosting: 1,5 / 2 hours at room temperature Storage in refrigerator: 2 days -
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′
