Showing 61–72 of 145 results

  • Gran gelato

     4.8 lt

    Flavours:

    Banana cod. 1419
    Chocolate cod. 0016
    Coconut cod. 0591
    Coffee cod. 0033
    Custard cod. 0013
    Dairy cream cod. 0027
    Dairy cream with choc.chips cod. 0031
    Forest fruits cod. 0589
    Hazelnut cod. 0025
    Lemon cod. 0585
    Nougat cod. 0012
    Sicilian pistachio cod. 0030
    Strawberry cod. 0586
    Tiramisù cod. 0032
    Yogurt cod. 1417
    Yogurt forest fruits cod. 0034

     

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  • Gusto Gianduia

    Gusto Gianduia con Pasta di nocciole, 2.5 lt

    Abbinamenti consigliati:

    Granella nocciole tostata
    Fragole

     

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  • HAZELNUT PASSION

    Short chocolate pastry with PGI Piedmont hazelnut cream. Decorated with pralinated hazelnut.

    Product Information

    Weight: 1.50 kg
    Portions: 14
    Defrosting: Defrosting 4-5 hrs at room temperature
    Storage: 3 days
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    HOTELS BRIOCH BURRO CEREALI

    Butter (19%) croissant with cereals (for hotel)

    Product Information

    Weight: Portion: 42 g – UdV: 3,78 Kg
    Portions: 90
    Defrosting: Do not defrost
    Oven: 180°C/190°C for about 20′

     

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  • ,

    HOTELS BRIOCH BURRO VUOTO

    Butter (22%) croissant (for hotels)

    Product Information

    Weight: Portion: 42 g – UdV: 3,78 Kg
    Portions: 90
    Defrosting: Do not defrost
    Oven: 180°C/190°C for about 20′

     

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  • ,

    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′

     

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  • ,

    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′

     

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  • ,

    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′

     

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  • ,

    Hotels Brioche alla crema

    Soft dough, with natural yeast. Filled with the famous Bindi patisserie cream. Decorated with granulated sugar.

    Product Information

    Weight: Portion: 55g – UdV: 5,50 Kg
    Portions: 100
    Defrosting: Do not defrost
    Oven: 180°C/190°C for about 25′

     

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  • ,

    Intreccio nocciola

    Hazelnut cream puff pastry

    Product Information

    Weight: Portion: 90g – UdV: 5,40 Kg
    Portions: 60
    Defrosting: Do not defrost
    Storage: 180°C/190°C for about 25′

     

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  • ,

    Ispirazione al cheesecake

    Classic pastry Cheesecake recipe with cream cheese and biscuit base, which will give the chef inspiration and creativity in decorating and serving.

    Product Information

    Weight: UdV: 0,81 Kg – Porzione: 90 g
    Portions: 9
    Defrosting: Defrosting 1,5-2 hrs at room temperature
    Storage: Storage in refrigerator 2 days

     

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  • ,

    KIT CANNOLO ALLA SICILIANA

    Cocoa wafer, ricotta cream, and candied orange peels.

    Product Information

    Weight: 1,72 Kg
    Portions: 12
    Defrosting: 1.5/2 hours at room temperature
    Storage in refrigerator: 2 days

     

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