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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 -
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 -
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′ -
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′ -
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 -
Grantortellone® with ricotta and spinach
Ingredients: durum wheat semolina, barn eggs.
Ingredients (filling): Ricotta 70%, spinach 17%, Grana Padano DOP, breadcrumbs, salt.
Product Information
Storage time (-18 ° C): 24 months Weight per piece: +-15,3 g Portion yield after cooking 25 Percentage of pasta(%): 48 Percentage of filling (%): 52 -
Gusto Gianduia
Gusto Gianduia con Pasta di nocciole, 2.5 lt
Abbinamenti consigliati:
Granella nocciole tostata Fragole
