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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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Bread

Bread

CHIFFON

CHIFFON

After Baking Cream

After Baking Cream

Christmas Cake with Natural Yeast

Christmas Cake with Natural Yeast

Croissant

Croissant

Plasticized Margarine

Plasticized Margarine

Three-Layer Cake

Three-Layer Cake

Pizza

Pizza

Macaron

Macaron

Bigné – Puffs Cream

Bigné – Puffs Cream

Croissant

Croissant

Pandan Chiffon Roll Cake

Pandan Chiffon Roll Cake

(Italiano) Pizza Snack – Stick

(Italiano) Pizza Snack – Stick

Paris Brest

Paris Brest

Sandwich Biscuits

Sandwich Biscuits

Shortening Plasticization

Shortening Plasticization

Pound Cake

Pound Cake

Christmas Cake with Natural Yeast

Christmas Cake with Natural Yeast

Waffle

Waffle

Cup Cake

Cup Cake

Plasticized Butter

Plasticized Butter

Bakery Stable Custard Cream

Bakery Stable Custard Cream

Cup cake

Cup cake

Croissant

Croissant

After Baking Custard Cream

After Baking Custard Cream

Chiffon Cake

Chiffon Cake

Swiss Roll

Swiss Roll

Cup Cake

Cup Cake

Puff Pastry Dough

Puff Pastry Dough

Jam Bakery Stable

Jam Bakery Stable

Chocolate Chiffon Cake

Chocolate Chiffon Cake

Danish pastry

Danish pastry

Bread

Bread

Jelly  for Sandwich Biscuits

Jelly for Sandwich Biscuits

Pizza

Pizza

Cakes with Natural Yeast

Cakes with Natural Yeast

Roll Sponge

Roll Sponge

Bakery Stable Jam

Bakery Stable Jam

Sponge Cake

Sponge Cake

After Baking Custard Cream

After Baking Custard Cream

Cannoncini – Puff Pastry

Cannoncini – Puff Pastry

Vol-Au-Vent

Vol-Au-Vent

Caprese Chocolate Cake

Caprese Chocolate Cake

Mini Éclaire

Mini Éclaire

Layer Cake Chocolate Coated

Layer Cake Chocolate Coated

Cake

Cake

Bakery Stable Vanilla Cream

Bakery Stable Vanilla Cream

Jam and Jelly

Jam and Jelly

Hydrate Cream for Layer Cake

Hydrate Cream for Layer Cake

Sandwich Biscuits with Marshmallow Filling

Sandwich Biscuits with Marshmallow Filling

Meringue

Meringue

Sponge Cake

Sponge Cake

Danish Pastry

Danish Pastry

Anhydrous Cream Bakery Stable

Anhydrous Cream Bakery Stable

Layer Cake

Layer Cake

Chocolate Layer Cake

Chocolate Layer Cake

Filled Biscuits

Filled Biscuits

Sponge Cake with Natural Yeast

Sponge Cake with Natural Yeast

After Baking Jam

After Baking Jam

CHIFFON LINE

CHIFFON LINE

Éclaires

Éclaires

Brioche

Brioche

Sandwich Biscuits with Jelly Filling

Sandwich Biscuits with Jelly Filling

Cup Cake

Cup Cake

Filled brioche

Filled brioche

Danish Pastry

Danish Pastry

Pasteurized Cream for Layer Cake

Pasteurized Cream for Layer Cake

Biscuits with Cereals

Biscuits with Cereals

Millefoglie Cake

Millefoglie Cake

Wafers Anhydrous Cream

Wafers Anhydrous Cream

Puff Pastry

Puff Pastry

Pasticized and Nitrogenized Shortening

Pasticized and Nitrogenized Shortening

Sandwich Biscuits with Marshmallow Filling

Sandwich Biscuits with Marshmallow Filling

Custard Cream

Custard Cream

Swiss Roll

Swiss Roll

Chiffon – Mamon Cake

Chiffon – Mamon Cake

Cup Cake

Cup Cake

Puff Pastry with Jam Filling

Puff Pastry with Jam Filling

Bigné Dough Dosing

Bigné Dough Dosing

Muffin

Muffin

Whipped Dairy Cream

Whipped Dairy Cream

Brownies- Gateau

Brownies- Gateau

Mini Tartre

Mini Tartre

Savoiardi Biscuits

Savoiardi 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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