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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 -
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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 -
Garganelli from Romagna pre-cooked
Ingredients: Durum wheat semolina , soft wheat flour with egg 70% (durum wheat semolina , soft wheat flour type “00”, eggs 18.5%, water), water, salt.
May contain: mustard , soya .
Product Information
Storage time (-18 ° C): 24 months Weight per piece: 2,7 (+/-0.5) g Portion yield after cooking: 10 -
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 -
Gnocchi stuffed with Gorgonzola
Ingredients: Potato puree 47% (water, potato flakes 23% (potato 99%, emulsifiers: mono and diglycerides of fatty acids, spices), potato starch), soft wheat flour type “00”, Gorgonzola DOP 12% ( milk , salt, rennet), ricotta (whey , milk , salt, acidity regulator: citric acid), durum wheat semolina, corn starch, breadcrumbs (soft wheat flour type “0”, water, salt, brewer’s yeast), salt. Rice flour sprinkled on top.
May contain: mustard , soya .
Product Information
Storage time (-18 ° C): 24 months Weight per piece: +/-8.3g Portion yield after cooking: 6 -
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′
