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Bakery products

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PRODOTTI DA FORNO

IMPASTI

FARCITURE(*)

LIEVITAZIONE FISICA O AD ARIA
LIEVITAZIONE CHIMICA
LIEVITAZIONE BIOLOGICA
LIEVITAZIONE PER LAMINAZIONE
LIEVITAZIONE MISTA : LAMINAZIONE – BIOLOGICA

PLASTIFICAZIONE GRASSI PER IMPASTI E FARCITURE

CREME ANIDRE
CREME IDRATE
CREME PASTORIZZATE
CREME COTTE
* Con aW coerente alle diverse tipologie di impasto

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BAKERY PRODUCTS

BAKERY DOUGH

FILLINGS (*)

SPONGE OR AIR LEAVENING
CHEMICAL LEAVENING
BIOLOGICAL LEAVENING
LEAVENING BY LAMINATION
MIXED BIOLOGICAL / LAMINATION LEAVENING

FATS PLASTICISATION FOR DOUGH AND FILLINGS

ANHYDROUS CREAMS
HYDRATE CREAMS
PASTEURIZED CREAMS
COOKED CREAMS
* With aW consequent to different kind of dough

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Brioche

Brioche

Millefoglie Cake

Millefoglie Cake

Bakery Stable Custard Cream

Bakery Stable Custard Cream

Pandan Chiffon Roll Cake

Pandan Chiffon Roll Cake

Cup Cake

Cup Cake

Meringue

Meringue

Jam and Jelly

Jam and Jelly

Layer Cake Chocolate Coated

Layer Cake Chocolate Coated

Bakery Stable Jam

Bakery Stable Jam

Chiffon Cake

Chiffon Cake

Cannoncini – Puff Pastry

Cannoncini – Puff Pastry

Anhydrous Cream Bakery Stable

Anhydrous Cream Bakery Stable

Danish pastry

Danish pastry

Christmas Cake with Natural Yeast

Christmas Cake with Natural Yeast

Sandwich Biscuits with Jelly Filling

Sandwich Biscuits with Jelly Filling

Croissant

Croissant

Croissant

Croissant

Éclaires

Éclaires

Pound Cake

Pound Cake

Caprese Chocolate Cake

Caprese Chocolate Cake

Sponge Cake with Natural Yeast

Sponge Cake with Natural Yeast

Danish Pastry

Danish Pastry

Cup Cake

Cup Cake

Sandwich Biscuits

Sandwich Biscuits

Pizza

Pizza

Pasticized and Nitrogenized Shortening

Pasticized and Nitrogenized Shortening

Mini Éclaire

Mini Éclaire

Swiss Roll

Swiss Roll

Wafers Anhydrous Cream

Wafers Anhydrous Cream

Shortening Plasticization

Shortening Plasticization

Cup Cake

Cup Cake

Plasticized Butter

Plasticized Butter

Sponge Cake

Sponge Cake

Puff Pastry

Puff Pastry

After Baking Cream

After Baking Cream

Layer Cake

Layer Cake

Chiffon – Mamon Cake

Chiffon – Mamon Cake

Three-Layer Cake

Three-Layer Cake

Puff Pastry with Jam Filling

Puff Pastry with Jam Filling

Waffle

Waffle

CHIFFON LINE

CHIFFON LINE

Bread

Bread

Bigné Dough Dosing

Bigné Dough Dosing

Cake

Cake

Roll Sponge

Roll Sponge

Pasteurized Cream for Layer Cake

Pasteurized Cream for Layer Cake

Muffin

Muffin

Chocolate Chiffon Cake

Chocolate Chiffon Cake

Swiss Roll

Swiss Roll

After Baking Custard Cream

After Baking Custard Cream

Cakes with Natural Yeast

Cakes with Natural Yeast

Bigné – Puffs Cream

Bigné – Puffs Cream

Paris Brest

Paris Brest

Chocolate Layer Cake

Chocolate Layer Cake

Filled brioche

Filled brioche

Plasticized Margarine

Plasticized Margarine

Brownies- Gateau

Brownies- Gateau

Bakery Stable Vanilla Cream

Bakery Stable Vanilla Cream

Pizza

Pizza

Jam Bakery Stable

Jam Bakery Stable

Sandwich Biscuits with Marshmallow Filling

Sandwich Biscuits with Marshmallow Filling

After Baking Jam

After Baking Jam

Sandwich Biscuits with Marshmallow Filling

Sandwich Biscuits with Marshmallow Filling

Cup Cake

Cup Cake

Danish Pastry

Danish Pastry

Sponge Cake

Sponge Cake

Macaron

Macaron

Whipped Dairy Cream

Whipped Dairy Cream

Croissant

Croissant

Bread

Bread

Christmas Cake with Natural Yeast

Christmas Cake with Natural Yeast

Puff Pastry Dough

Puff Pastry Dough

(Italiano) Pizza Snack – Stick

(Italiano) Pizza Snack – Stick

Savoiardi Biscuits

Savoiardi Biscuits

Custard Cream

Custard Cream

Biscuits with Cereals

Biscuits with Cereals

Mini Tartre

Mini Tartre

Filled Biscuits

Filled Biscuits

Cup cake

Cup cake

After Baking Custard Cream

After Baking Custard Cream

Hydrate Cream for Layer Cake

Hydrate Cream for Layer Cake

CHIFFON

CHIFFON

Vol-Au-Vent

Vol-Au-Vent

Jelly  for Sandwich Biscuits

Jelly for Sandwich Biscuits

BAKERY PRODUCTS

BAKERY DOUGH

FILLINGS (*)

SPONGE OR AIR LEAVENING
CHEMICAL LEAVENING
BIOLOGICAL LEAVENING
LEAVENING BY LAMINATION
MIXED BIOLOGICAL / LAMINATION LEAVENING

FATS PLASTICISATION FOR DOUGH AND FILLINGS

ANHYDROUS CREAMS
HYDRATE CREAMS
PASTEURIZED CREAMS
COOKED CREAMS
* With aW consequent to different kind of dough

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