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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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Sandwich Biscuits with Marshmallow Filling

Sandwich Biscuits with Marshmallow Filling

Bread

Bread

Bread

Bread

Sandwich Biscuits

Sandwich Biscuits

Layer Cake

Layer Cake

Jelly  for Sandwich Biscuits

Jelly for Sandwich Biscuits

(Italiano) Pizza Snack – Stick

(Italiano) Pizza Snack – Stick

Danish Pastry

Danish Pastry

Pizza

Pizza

Chocolate Layer Cake

Chocolate Layer Cake

Pizza

Pizza

Puff Pastry with Jam Filling

Puff Pastry with Jam Filling

Waffle

Waffle

Whipped Dairy Cream

Whipped Dairy Cream

Cup cake

Cup cake

Jam and Jelly

Jam and Jelly

Bakery Stable Custard Cream

Bakery Stable Custard Cream

After Baking Jam

After Baking Jam

Wafers Anhydrous Cream

Wafers Anhydrous Cream

Filled Biscuits

Filled Biscuits

Hydrate Cream for Layer Cake

Hydrate Cream for Layer Cake

Bakery Stable Vanilla Cream

Bakery Stable Vanilla Cream

Cannoncini – Puff Pastry

Cannoncini – Puff Pastry

Roll Sponge

Roll Sponge

Anhydrous Cream Bakery Stable

Anhydrous Cream Bakery Stable

Pandan Chiffon Roll Cake

Pandan Chiffon Roll Cake

Cup Cake

Cup Cake

Paris Brest

Paris Brest

Cake

Cake

Pasticized and Nitrogenized Shortening

Pasticized and Nitrogenized Shortening

Mini Tartre

Mini Tartre

Cup Cake

Cup Cake

Swiss Roll

Swiss Roll

Pound Cake

Pound Cake

Plasticized Butter

Plasticized Butter

Sponge Cake

Sponge Cake

Shortening Plasticization

Shortening Plasticization

Danish Pastry

Danish Pastry

Croissant

Croissant

Danish pastry

Danish pastry

Bakery Stable Jam

Bakery Stable Jam

Swiss Roll

Swiss Roll

After Baking Custard Cream

After Baking Custard Cream

After Baking Custard Cream

After Baking Custard Cream

Croissant

Croissant

Brownies- Gateau

Brownies- Gateau

Plasticized Margarine

Plasticized Margarine

Cup Cake

Cup Cake

Bigné Dough Dosing

Bigné Dough Dosing

Filled brioche

Filled brioche

CHIFFON

CHIFFON

Croissant

Croissant

Puff Pastry Dough

Puff Pastry Dough

Sandwich Biscuits with Marshmallow Filling

Sandwich Biscuits with Marshmallow Filling

Cup Cake

Cup Cake

Jam Bakery Stable

Jam Bakery Stable

Custard Cream

Custard Cream

Mini Éclaire

Mini Éclaire

Pasteurized Cream for Layer Cake

Pasteurized Cream for Layer Cake

Sponge Cake with Natural Yeast

Sponge Cake with Natural Yeast

Sandwich Biscuits with Jelly Filling

Sandwich Biscuits with Jelly Filling

Cakes with Natural Yeast

Cakes with Natural Yeast

Christmas Cake with Natural Yeast

Christmas Cake with Natural Yeast

Éclaires

Éclaires

Chiffon Cake

Chiffon Cake

Puff Pastry

Puff Pastry

Meringue

Meringue

CHIFFON LINE

CHIFFON LINE

Three-Layer Cake

Three-Layer Cake

Savoiardi Biscuits

Savoiardi Biscuits

Sponge Cake

Sponge Cake

Vol-Au-Vent

Vol-Au-Vent

After Baking Cream

After Baking Cream

Chiffon – Mamon Cake

Chiffon – Mamon Cake

Brioche

Brioche

Christmas Cake with Natural Yeast

Christmas Cake with Natural Yeast

Layer Cake Chocolate Coated

Layer Cake Chocolate Coated

Biscuits with Cereals

Biscuits with Cereals

Caprese Chocolate Cake

Caprese Chocolate Cake

Bigné – Puffs Cream

Bigné – Puffs Cream

Millefoglie Cake

Millefoglie Cake

Macaron

Macaron

Muffin

Muffin

Chocolate Chiffon Cake

Chocolate Chiffon Cake

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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