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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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Cup Cake

Cup Cake

Christmas Cake with Natural Yeast

Christmas Cake with Natural Yeast

Whipped Dairy Cream

Whipped Dairy Cream

Macaron

Macaron

Bigné – Puffs Cream

Bigné – Puffs Cream

Bread

Bread

Pizza

Pizza

Pizza

Pizza

Layer Cake

Layer Cake

Éclaires

Éclaires

Puff Pastry with Jam Filling

Puff Pastry with Jam Filling

Puff Pastry Dough

Puff Pastry Dough

Anhydrous Cream Bakery Stable

Anhydrous Cream Bakery Stable

Jam Bakery Stable

Jam Bakery Stable

Cakes with Natural Yeast

Cakes with Natural Yeast

Bread

Bread

Three-Layer Cake

Three-Layer Cake

Croissant

Croissant

After Baking Custard Cream

After Baking Custard Cream

Sponge Cake

Sponge Cake

Sandwich Biscuits

Sandwich Biscuits

Danish pastry

Danish pastry

Jelly  for Sandwich Biscuits

Jelly for Sandwich Biscuits

Puff Pastry

Puff Pastry

Jam and Jelly

Jam and Jelly

After Baking Custard Cream

After Baking Custard Cream

Wafers Anhydrous Cream

Wafers Anhydrous Cream

Chocolate Chiffon Cake

Chocolate Chiffon Cake

Mini Éclaire

Mini Éclaire

Biscuits with Cereals

Biscuits with Cereals

Sponge Cake

Sponge Cake

Layer Cake Chocolate Coated

Layer Cake Chocolate Coated

Paris Brest

Paris Brest

Brioche

Brioche

Bakery Stable Jam

Bakery Stable Jam

Pandan Chiffon Roll Cake

Pandan Chiffon Roll Cake

Chiffon Cake

Chiffon Cake

(Italiano) Pizza Snack – Stick

(Italiano) Pizza Snack – Stick

Pound Cake

Pound Cake

Vol-Au-Vent

Vol-Au-Vent

Mini Tartre

Mini Tartre

CHIFFON LINE

CHIFFON LINE

Brownies- Gateau

Brownies- Gateau

Hydrate Cream for Layer Cake

Hydrate Cream for Layer Cake

Filled Biscuits

Filled Biscuits

Roll Sponge

Roll Sponge

Croissant

Croissant

After Baking Jam

After Baking Jam

Sponge Cake with Natural Yeast

Sponge Cake with Natural Yeast

Sandwich Biscuits with Jelly Filling

Sandwich Biscuits with Jelly Filling

Meringue

Meringue

Muffin

Muffin

Chocolate Layer Cake

Chocolate Layer Cake

Millefoglie Cake

Millefoglie Cake

Caprese Chocolate Cake

Caprese Chocolate Cake

CHIFFON

CHIFFON

Swiss Roll

Swiss Roll

Cup Cake

Cup Cake

Cake

Cake

Sandwich Biscuits with Marshmallow Filling

Sandwich Biscuits with Marshmallow Filling

Pasteurized Cream for Layer Cake

Pasteurized Cream for Layer Cake

Sandwich Biscuits with Marshmallow Filling

Sandwich Biscuits with Marshmallow Filling

Plasticized Butter

Plasticized Butter

Swiss Roll

Swiss Roll

Chiffon – Mamon Cake

Chiffon – Mamon Cake

Cannoncini – Puff Pastry

Cannoncini – Puff Pastry

After Baking Cream

After Baking Cream

Bakery Stable Custard Cream

Bakery Stable Custard Cream

Custard Cream

Custard Cream

Bigné Dough Dosing

Bigné Dough Dosing

Croissant

Croissant

Cup Cake

Cup Cake

Pasticized and Nitrogenized Shortening

Pasticized and Nitrogenized Shortening

Bakery Stable Vanilla Cream

Bakery Stable Vanilla Cream

Cup cake

Cup cake

Cup Cake

Cup Cake

Waffle

Waffle

Filled brioche

Filled brioche

Danish Pastry

Danish Pastry

Christmas Cake with Natural Yeast

Christmas Cake with Natural Yeast

Savoiardi Biscuits

Savoiardi Biscuits

Danish Pastry

Danish Pastry

Plasticized Margarine

Plasticized Margarine

Shortening Plasticization

Shortening Plasticization

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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