Muffins Donuts Krapfen

1C2537 1C2545 1C2544 1F2415 1F2414 1F4180 1C22920 1C2630 1C1152271

1C7124 1C7008 1CP01817 Mini Muffin Yogurt Apricot Jam Mini Muffin Yogurt Muffin Yogurt Crêpes Pancakes deluxe Pancake Donut Ciok Graffa Gran Ciambella Bis La Graffa Sugar Donut Apricot jam, without added flavourings, filled with Whiteciok Classic paper cup Pack of 4 pcs - Pack of 2 pcs - Diameter: 27 cm from the Vesuvius National Park - sprin- Cocoa sprinkled with hazelnut 100% Italian yogurt. Thaw & serve Filled Hazelnut And Decoraded In a practical two-pieces flowpack With sugar on top diameter 12 cm diameter 10 cm kled with sugar grains. Thaw & serve grains - 100% Italian yogurt. Thaw & serve With 40 50 20°C 60 min 50 48 0-4°C 180 min 35 100 0-4°C 180 min Pain au Chocolat Raisin Swirl Danish Custard Cream Crown 29 40 20°C 60 min 31 40 20°C 60 min 57 30 20°C 60 min 75 24 20°C 90 min 63 48 20°C 90 min 70 40 20°C 90 min Filled with chocolate Filled with custard and raisins Filled with custard and sprinkled Neapolitan Neapolitan with sliced hazelnut and almond Specialties Specialties 1C1168335 1C2413 ITALIANO ITALIANO ITALIANO 100% 100% 100% 85 90 170°C 23-27 min 100 60 20°C 60 min 100 48 170°C 23-27 min 1C2190 1C4101 1C1038959 Babà Monoportion Typical Neapolitan Pastry Ricoperti di miele e frutta candita 1F4182 NEW 1F7575 1F4172C 1T2146 1C2499 1C2497 100 10 20°C 35 min 100 6 20°C 120 min

Tipicità Napoletane Tipicità Napoletane

La Graffa Maxi Ciambella Custard Mini Krapfen Plain Krapfen 1C3119 1C1154954 1C3122 With sugar on top Double Chocolate Muffin Muffin by Baci® Perugina® Traditional Blueberry Gran- 100 36 20°C 90 min 27 100 20°C 60 min 55 48 20°C 60 min muffin Classic paper cup, 100% Italian With hazelnut cream Baci® Neapolitan Mini Neapolitan Riccia Mini Neapolitan Frolla Sfogliatella Mini Lobster Tail Pastry ® Daisy shape paper cup Specialties Hazelnut Conchiglia Hazelnut Shell Light Custard Cream Shell yogurt. Thaw & serve Perugina and Stuffed with ricotta cheese and candied fruit Stuffed with ricotta cheese and candied fruit Perfect to fill cream Perugina® UTZ certified. 100% Italian yogurt. Shined with sugar Sprinkled with sugar grains With light custard cream 35 176 200°C 25-30 min 35 170 200°C 25-30 min 30 166 200°C 25-30 min Thaw & serve Thaw & serve 1C4098 1C4099 1C4100 Neapolitan Neapolitan Neapolitan 84 50 190°C 25-30 min 85 60 190°C 25-30 min 85 60 190°C 25-30 min 57 40 20°C 60 min 67 40 20°C 60 min 87 60 20°C 90 min ready to bake Specialties ready to bake Specialties ready to bake Specialties

100% ITALIAN

ITALIANO 100% 1C3117 Neapolitan Riccia Sfogliatella 1C3120 Neapolitan Frolla Sfogliatella

Stuffed with ricotta cheese Stuffed with ricotta cheese Monoportion Cakes and candied fruit and candied fruit Apricot Krapfen Custard Krapfen Choco Krapfen 1F4173C 1F2293 1F2252 110 60 200°C 30-35 min 110 60 200°C 30-35 min 70 48 20°C 90 min 70 48 20°C 90 min 70 48 20°C 90 min 1F2581 1F2396 1F2422 Neapolitan ready to bake Neapolitan ready to bake Specialties Specialties Pâtisserie and Cakes

1CP00436 1CP02370 1CP05203 NEW 1C2627 NEW 1C2574 NEW 1C2575 Traditional Double Chocolate Deluxe Multigrain Deluxe Apricot Jam Muffin Lemon Tart Apple Cake Flan Granmuffin Soft Fruits Muffin Filled with apricot jam, without added Daisy shape paper cup Sprinkled with oat flakes flavourings, from the Vesuvius National Butter short pastry filled Pack of 8 pcs - Butter Short pastry filled Short pastry filled with custard with 100% Italian yogurt. Tulip paper cup. Park. Tulip paper cup. 100% Italian yogurt with lemon with apple purée and apples in pieces fresh eggs and vanilla flavor. ® Thaw & serve Thaw & serve Sublime DolceCocco Cake GlutenNo Dolcezza Paradiso Thaw & serve Pack of 10 pcs Delicious heart of white 1 coconut rapé bag, With dispaly With display paper cup. Thaw & 87 60 20°C 90 min 90 24 20°C 120 min 90 24 20°C 120 min 800 6 20°C 120 min 119* 8x4cakes 20°C 120 min 110* 10x8cakes 20°C 120 min chocolate and biscuits wrapped paper cup. Thaw & serve serve in a soft dough with white chocolate and coconut on top. 77 24 20°C 90 min 57 24 20°C 90 min Mini Tart Wholegrain Mini Tart Wholegrain ITALIANO ITALIANO With Italian yogurt. Thaw & serve 100% 100% Sicilian Sweet Bread sour cherry apricot. 2020 Without topping. Wholegrain short pastry mini tart Wholegrain short pastry mini tart 125 16 20°C 120 min 1F2524R 1F2635 Thaw & serve with sour cherry with apricot. Granola & Pecan Vegan Muffin 1CP02360 1CP00107 1CP00488 Deluxe Triple Chocolate Sprinkled with oatmeal and seeds Pear Cake Apple Tart Apricot Tart Muffin mix, with fresh apples in pieces. 90 17 20°C 90 min 85 96 170°C 23-27 min 85 96 170°C 23-27 min Butter sablè pastry with Frangipane with fresh eggs filled with Puff pastry with fresh eggs filled with 1F2379 Sprinkled with dark chocolate Thaw & serve 1F2294 1F2376 cream, with half pears and pear cubes fresh apples purée. apricot purée. Pack of 10 pcs chunks. Tulip paper cup. 125 20 20°C 90 min NEW 1C2576 NEW 1C2577 1C2578 NEW Pack of 10 pcs Thaw & serve 119* 8x4cakes 20°C 120 min 75* 10x10cakes 20°C 120 min 80* 10x6torte 20°C 120 min A daily miracle to make our products 113 24 20°C 120 min more delicious, easier to digest, longer fresh. With 44% pear With 46% fresh apples With 42% apricots *weight referred to the portion November 2020 1F2506 Premium Yogurt Muffin 1F2507 Premium Chocolate Muffin Veganciok orange Carrots Vegan Cake Apples Mini Vegan Cake 100Kcal PasticceriaSavoury Chocolate and candied orange Fresh carrots - display paper cup. Fresh apples, sprinkled with oat Sprinkled with biscuit’s grains Filled with hazelnut cream Mini Tart sour cherry Mini Tart apricot. Tarte Pear And Chocolate pieces - display paper cup Thaw & serve flakes - display paper cup 100% Italian yogurt. Sprinkled with with biscuit’s grains. Short pastry mini tart with sour Short pastry mini tart with apricot. Short pastry tarte stuffed with 1R3143 Primino Savoury Plain 1R2363 Savoury Plain starter Thaw & serve Thaw & serve Thaw & serve Thaw & serve cherry pear and chocolate Straight 82 24 20°C 90 min 77 24 20°C 90 min 48 60 20°C 60 min 100 36 20°C 90 min 85 96 170°C 23-27 min 85 96 170°C 23-27 min 110 40 170°C 23-27 min Minicroissant - Fresh Sourdough Sprinkled with sunflower seeds, first MadreCupiello. Butter Touch Italian sesame seeds, linseeds and refreshment With fresh 48% fresh apples ITALIANO Style oatmeal carrots 100% Melinda 1C2579 1C2580 NEW NEW 22 80 170°C 18-22 min 66 60 170°C 18-22 min

1F1030410 1C2573 1C2453 Butter Touch Italian Style FRESH FRESH Donuts Krapfen SOURDOUGH SOURDOUGH ready to bake 36 hours second refreshment 1C49870 1C29930 1C29920 Tartellette Ricotta Cheese and Chocolate Tartellette Ricotta Cheese and sour cherry 1C8163 1C8162 1F2251 Short pastry tartellette stuffed with Short pastry stuffed with ricotta ricotta cheese and chocolate cheese and sour cherry Mini Pizzas Puff Soffice Courgettes DolceMele “Melinda” 6 Flavors Mini Savouries 120 45 170°C 23-27 min Pastry Buffet By Cupiello Mixed Flavors mini savouries: ham and ricotta, olives and Mini Donut Sugar Choc & White Drizzle Minidots White & Choc Drizzle Minidots 120 45 170°C 23-27 min 25g - Ideal for happy hour & catering ricotta, spinach and ricotta, salami and ricotta, frankfurter, Savoury Muffin with Grana Padano Cake with fresh apples from Val Cocoa Mini Capresina Refined with sugar Coated chocolate Coated white ciok savoury plain mini croissant cheese and courgettes. Thaw & serve Mini Neapolitan Pastierina leavening FRESH di Non (contains half apple) with With almonds and dark 25 200 170°C 23-27 min 25 240 170°C 23-27 min 107 21 20°C 120 min SOURDOUGH 22 75 20°C 60 min 36 60 20°C 60 min 40 60 20°C 60 min display paper cup. Thaw & serve chocolate Wheat recipe 1CP01818 1CP01820 1CP01819 90 50 20°C 90 min 26 80 170°C 15-20 min 27 80 200°C 15-20 min 1C15515P 1C53120 1C62930 1C2440 1C7171 1C1168426 Contains 1/2 Neapolitan ready to bake Neapolitan Dark Choco Eclair Vanilla Eclair Coffee Eclair Neapolitan apple Melinda ready to bake Specialties Specialties 15cm - Tray 15 pcs 15cm - Tray 15 pcs 15cm - Tray 15 pcs Bread Roll dough third Mini Rice Croquette Pizza dough. Perfect for 1C4138 1C4139 1CP00756 Prefried product. Rice with ragù meat sauce, refreshment Donut Sugar Black Choc Drizzle Donut Custard Donut Panzerotto with Tomatoes lunch break 80 60 20°C 90 min 80 60 20°C 90 min 80 60 20°C 90 min and Mozzarella peas and mozzarella. Fry at 180°C for about Shined with sugar Coated chocolate Filled with custard, shined with sugar Neapolitan Pizza dough. Perfect for lunch break 4 minutes Specialties biga 49 36 20°C 60 min 63 36 20°C 60 min 70 24 20°C 90 min 1CP61653 Assorted Bignè and Choux 125 36 20°C 120 min 25 230 180°C 10 min 130 40 20°C 120 min 1C61910 1C61220 1C65511 Mini assorted : salted caramel with caramelized hazelnut, 1C7175 1C7167 1C8015 Vanilla custard cream and chocolate 1CP01873 Neapolitan Pastierina Custard and Cherry Pastry Apple Tarte Tatin flakes, mousse with crunchy decoration, Chouquette Bignè Wheat recipe. Thaw & serve Short pastry Butter brisé pastry coffee custard cream with coffee glaze, 3,5/4 cm 14g with 78% of fresh apples. Donut Ciok Donut Strawberry Donut Sugar Glazed Chantilly cream with crisp decoration, Mini Potato Croquette 100 24 200°C 18-22 min Sprinkled with sugar grains Mini Drop Shaped Rice Croquette Three Mini Croquettes 130 32 200°C 18-22 min Chocolate custard with chocolate glaze, 120 40 20°C 120 min Prefried product. Potato and Prefried product. Rice with tomato and Prefried product. Mixed Flavors: rice, Filled with cocoa and sprinkled with Coated and sprinkled with strawberry Coated with glaze praline custard with almonds flakes and 14 540 170°C 18-22 min Neapolitan mozzarella. Fry at 180°C for about mozzarella. Fry at 180°C for about 6-7 potato with mozzarella, pasta. ready to bake coloured sugars’s strands decoration sugar. Specialties ready to bake 6-7 minutes minutes Fry at 180°C for about 4 minutes 75 24 20°C 90 min 75 24 20°C 90 min 52 72 20°C 90 min 14 48 20°C 60 min 25 230 180°C 10 min 25 230 180°C 10 min 25 230 180°C 10 min 1CP01017 1CP01018 1CP01020 1C61640 1C22026 1C60661 1CP61500 Mirlitons Cupiello is the Food Service brand of FRESYSTEM spa, Mini assorted tricks: chocolate sprinkled Potato 1C7173 Drop Shaped 1C7163 leader in the production of sweet and savoury deep-frozen products. with chocolate nuggets, caramelized Croquette Rice Croquette apple, pistachio and orange sprinkled 1CP61512 Apple Tartellette Raspberry Tartellette Lemon Meringue Tartellette Prefried product. Potato and Prefried product. Rice with tomato with pistachio nuggets, cococut, almond Mini Butter short pastry with 65% Butter short pastry Butter short pastry Tris: Choc, Pinky & White Choc Sprinkled Donut Pinky Donut sprinkled with cherry, hazelnut sprinkled mozzarella. Fry at 180°C for about and mozzarella. Fry at 180°C for of fresh apples with almond cream, rapsberry puree with lemon cream and meringue Choc Sprinkled Donut: half coated chocolate - Pinky: half Half coated ciok Half coated pink chocolate with caramelized hazelnut’s pieces Tray with 36 pcs 13g (Ciok, Lime, 6-7 minutes about 6-7 minutes in pieces and apple puree and 37% of rapsberry coated with pink chocolate and sugar sprinkles - White: half Rapsberry, Coffee Pistachio, Vanilla) 60 100 200°C 15 min 60 100 200°C 15 min coated with white chocolate and colored sugar sprinkles 13 144 20°C 60 min Riviera di Chiaia, 215 - 80121 Napoli, Italia - Tel. +39 081 400816 - fax +39 081 419059 - www.cupiello.com 120 40 20°C 120 min 110 30 20°C 120 min 100 30 20°C 120 min 52 36 20°C 60 min 55 36 20°C 60 min 60 36 20°C 60 min 12 48 20°C 60 min Perfect for lunch break Perfect for lunch break FRESH FRESH Madre Classic SOURDOUGH Madre Multigrain Madre Margarine SOURDOUGH Brewer’s Yeast

1R2570 1R2571 1R2572 1R2398 1R1046234 1R2276N Novità 1R2118/N 1R2116/N 1R2117N 1R2197 1R2198 1R2361

FRESH 1R2620 SOURDOUGH 1R2532 Plain Sourdough Chantilly Cream Plain Straight Croissant Apricot Straight Croissant Custard Straight Croissant Curved Extrafilled Special Grancroissant Honey Multigrain Croissant Cereals & Honey Straight Croissant Soft Fruits Multigrain Croissant Apricot Jam Curved Custard Curved Hazelnut Curved Shined Shined and sprinkled with sugar grains Sprinkled with sugar strands Glazed 1R2508 Grancroissant Sprinkled with oatmeal Sprinkled with oatmeal Shined with cane sugar, with rye flour Apricot Jam Curved Custard Curved Extrafilled UTZ Hazelnut Curved Grancroissant Grancroissant Grancroissant 47 75 170°C 18-22 min 52 75 170°C 18-22 min 52 75 170°C 18-22 min Sprinkled with sugar flakes and filled with honey 77 48 Plain Straight Extrafilled Grancroissant Grancroissant Extrafilled Grancroissant Sprinkled with carrare sugar - filled with Sprinkled with sugar strands Sprinkled with chocolate flakes Glazed 97 48 90 60 170°C 18-22 min 77 65 170°C 23-27 min 89 55 170°C 23-27 min Apricot Jam, without added flavourings, Sprinkled with crystalline sugar. Sprinkled with sugar grains Sprinkled with chocolate grains 75 60 from the Vesuvius National Park 1R2533 Apricot Jam, without added 1R2362 1R2221 1R2108B 1R2535 Hazelnut Curved flavourings, from the Vesuvius 95 55 170°C 28-30 min 95 55 170°C 28-30 min 95 55 170°C 28-30 min 1R2531 1R2397 Extrafilled Grancroissant NEW Plain Straight Wholegrain National Park Apricot Jam Curved Multicereal Grancroissant Soft Fruit Multigrain Vegan Croissant Sprinkled with cocoa crispies 95 54 170°C 23-27 min 95 54 170°C 23-27 min Extrafilled Grancroissant 100% whole wheat flour 95 54 170°C 23-27 min Filled with soft fruit, sprinkled 97 48 Sprinkled with crystalline sugar. Source of fibre with buckwheat grains and cane sugar FRESH Apricot Jam, without added 77 48 Madre Butter Touch Italian Style SOURDOUGH flavourings, from the Vesuvius 90 60 170°C 23-27 min Hazelnut Straight Croissant Plain Curved Grancroissant Plain Curved Grancroissant National Park Sprinkled with cocoa strands Without topping Shined sugar

97 48 FRESH 100% natural SOURDOUGH 52 75 170°C 18-22 min 77 55 170°C 23-27 min 72 55 170°C 23-27 min

FRESH The range for consumers who seek the highest quality in all aspects: rich and Madre The Kings SOURDOUGH 1R2109B 1R2115B 1R2113B natural ingredients, inimitable taste and ECO-friendly packaging. 1B2465 The perfect 100% natural NO preservatives - NO mono-diglycerides - 1R3141 1R2264 la colazione naturaleNO artificial flavourings 1R3144 1R3146 1R3145

la colazionelievitazione naturale madre 1R8880ST lievitazione madre 1R8882ST 1R8881ST no conservantino conservanti no mono-digliceridino mono-digliceridi no aromi arti ciali no aromi arti ciali Apricot Grancroissant Custard Grancroissant Hazelnut Grancroissant Primino Plain Primino Apricot Primino Custard Shined and sprinkled with Sprinkled with sugar strands Sprinkled with dark chocolate flakes Mini Croissant - Gilded sugar Mini Croissant shined with sugar Mini Croissant sprinkled with sugar grains Primino Hazelnut King Primino Soft Fruits King and filled with Apricot Jam, sugar strands 87 55 170°C 23-27 min 87 55 170°C 23-27 min 87 55 170°C 23-27 min King Of Hearts - 2 Colors dough without added flavourings, Mini Croissant - 2 colors dough filled Mini Croissant - 2 colors dough from the Vesuvius National Park Plain Croissant Apricot Jam Croissant Multigrain And Honey White Chocolate Curved with hazelnut cream and shined filled with soft fruits and shined Sprinkled with carrare sugar Shined with cane sugar Sprinkled with cane sugar, oatmeal Croissant with sugar with cane sugar 22 80 170°C 18-22 min 27 80 170°C 18-22 min 27 80 170°C 18-22 min and buckwheat seeds grains Sprinkled with heart shaped sugar Pastry and filled with white chocolate 65 45 170°C 18-22 min 89 45 170°C 23-27 min 90 45 160°C 20-24 min 1R3140 1R3141 1R2260 101 36 170°C 18-22 min 33 80 170°C 18-22 min 33 80 170°C 18-22 min Apricot Jam, without added flavourings, HOW TO PREPARE from the Vesuvius National Park NEW 1B2495 ® 170°C 23-27 min Caffarel FRESH Dark Cereals Fagotto SOURDOUGH 1R2480UTZ 1R2474 1R2481 FOR HOTEL FORMAT: Madre Vegan 1B2624 Also available in Hotel format: Filled with irresistible Caffarel® 170°C 18-22 min dark chocolate cream. 1R2368 1R2369 Primino Cereals & Honey Primino Hazelnut King Primino Soft Fruits King Vegan Fagotto Ace RSPO SG 1R2584 Plain Straight Hotel Sprinkled sugar 37 80 Mini Croissant - shined with Mini Croissant - 2 colors dough filled Mini Croissant - 2 colors dou- Sprinkled with crunchy With fresh carrots - extra filled with italian citrus 1R2585 Cranberries and Multigrain Plain Multigrain cane sugar with hazelnut cream and shined with gh filled with soft fruits and Gold&Black. Fresh Sordough Apricot Jam Straight Hotel Sprinkled 44 80 fruits fresh sourdough madrecupiello - sprinkled with crystalline sugar. Apricot Jam, without added Buonsenso Buonsenso sugar shined with cane sugar MadreCupiello. Vegan range. flavourings, from the Vesuvius National Park with cane sugar Shined with cane sugar and Shined with cane sugar and 27 80 170°C 18-22 min 33 80 170°C 18-22 min 33 80 170°C 18-22 min 101 32 190°C 25-30 min 1R2586 Chantilly Cream Straight Hotel 44 80 buckwheat seeds buckwheat seeds 95 60 170°C 23-27 min Sprinkled with sugar flakes Cocoa King Hazelnut King Soft Fruits King Straight Croissant Straight Croissant Straight Croissant 44 80 90 36 170°C 23-27 min 75 36 1R2587 Hazelnut Straight Hotel Sprinkled with 170°C 23-27 min FRESH FRESH SOURDOUGH SOURDOUGH cocoa crispies Shined with sugar. 2 Colors Shined with sugar. 2 Colors Shined with sugar. 2 Colors 1R1046051 1B2165/N 1R2275N Dough Cocoa Dough Extra Filled Hazelnut Dough Soft Fruits 1R2592 Wholegrain Multigrain Plain Straight 53 80 less 30% sugar* less 50% sugar* Hotel 100% whole wheat flour *the cooked product contains on average 30% less of sugar compared to best seller puff pastry 90 48 170°C 23-27 min 89 48 170°C 23-27 min 90 48 170°C 23-27 min snacks - Source AIDEPI, for more info : www.aidepi.it/claimscomparativi

1R2347 1R2304 1R2305

1B2425 1B2423 1F3102F

Neapolis FRESH Plain Curved Croissant Madre “Pasticceria” SOURDOUGH Plain Straight Croissant Pistacchio Rifinito con granelle di mais Shined with sugar Shined sugar Mueslicroc Vegan Bar Tris Coffee Break Hazelnut Maxi Fagotto Realized according to the typical Neapolitan recipe, with Fresh Sourdough MadreCupiello color pistacchio Plain Hotel Plain Sourdough Italian Croissant Apricot Jam Sourdough Curved Croissant with Currants and Pomegranate Custard mini sfoglia, Apricot Filled with hazelnut cream, sprinkled 69 70 170°C 18-22 min 72 55 170°C 23-27 min 85 55 170°C 23-27 min Shined with cane sugar Shined with cane sugar Sprinkled with carrare sugar Dough rich in granola and 16% muesli, Intreccio, Fagotto with dark with hazelnut and chocolate flakes THE ONLY CROISSANT DESIGNED TO PROMOTE sprinkled with sunflower seeds, sesame chocolate drops. Shined with 37 90 170°C 18-22 min 68 60 170°C 23-27 min 85 60 170°C 23-27 min seeds, linseeds and flax seeds. sugar. No yeast. THE DIVERSITY IN YOUR GUT MICROBIOME THANKS TO 1R2173N 1R2172N 1R2174N 115 40 170°C 28-30 min Apricot Jam, without added 90 36 170°C 23-27 min 35 130 170°C 18-22 min flavourings, from the Vesuvius National Park Apricot Jam, 1R2377 1R2399 without added FRESH FRESH SOURCES OF FIBRE SOURDOUGH flavourings. SOURDOUGH Custard and Amarena Fabbri 1R2365 1R2366 1R2397 Neapolis Plain Croissant Neapolis Croissant dough, sprinkled with snowflakes shaped sugar Brioche dough, shined with sugar Apricot Jam Extra Filled Custard Extra Filled Curved 75 40 160°C 20-24 min 94 36 160°C 20-24 min Curved Croissant Croissant Hazelnut Extra Filled Curved Croissant Curved only at the tips “Overlaid fillings” - FAST BAKE 170° 18-22 minutes filled with Apricot Jam, without added FAST BAKE 170° 18-22 minutes flavourings, from the Vesuvius National Sprinkled with sugar Sprinkled with dark chocolate 1B2125 1B2145 1B2189N Park and shined with carrare sugar. flakes - certified UTZ Plain Sourdough Italian Apricot Jam VeganOk Soft Fruit Multigrain wheat rye bamboo barley poppy seeds 95 55 170°C 28-30 min 95 55 170°C 28-30 min 95 55 170°C 28-30 min FRESH VeganOk Croissant Croissant Croissant Madre Margarina SOURDOUGH Shined with cane sugar Sprinkled with carrare sugar sprinkled with buckwheat grains Cioccopan with dark Pain au chocolat Hazelnut Gran Paffutella chocolate drops and cane sugar. Source of fibre. Shined with sugar 68 60 170°C 23-27 min 85 60 170°C 23-27 min 90 60 170°C 23-27 min Shined with sugar Shined with sugar Fresh Sourdough MadreCupiello 1R2407 1R2126/N 1R2128/N 3 Ciok 69 70 190°C 25-30 min 73 70 170°C 23-27 min 79 55 170°C 23-27 min citrus walnuts peas potatoes flax seeds 3 Chocolate Extra-Filled Butter Touch Italian Style 1R2496 FRESH 1R2522 SOURDOUGH 1B2485 1B3135 1T3999 1T3997 1R5555 MyBioma is rich in Fresh Sourdough MadreCupiello and it is source of fibre 1R2407 Triple Chocolate Curved Croissant Extra Filling 25g from ten different origins, to make your microbiome heterogeneous and rich in species. Plain Maxi Croissant Plain Curved Croissant Apricot Jam Curved Croissant Filled with white ciok , dark chocolate, milk chocolate drops and Movida Shined with sugar Shined with sugar - filled with sprinkled with dark chocolate flakes and sugar grains Shined with sugar and eggs. Maxi Apricot Jam, without added 75 48 170°C 23-27 min size, perfectly fit for the night-loving FRESH Soft Fruit VeganOk Croissant flavourings, from the Vesuvius SOURDOUGH Chocolate Croissant foodies, to customize with tasty National Park 103 50 170°C 28-30 min Sprinkled with black Filled with soft fruit preparation, sprinkled fillings and charming finishings with wheat bran and seeds, cane sugar chocolate flakes Extra Filling: 25g and red sugar 100 45 170°C 28-30 min 68 60 170°C 23-27 min 77 60 170°C 23-27 min Hazelnut Pancannolo Custard Treccia Hazelnut Treccia 85 60 170°C 23-27 min 85 60 170°C 23-27 min Shined with sugar Shined with sugar Shined with sugar

FRESH Madre All butter till 23% SOURDOUGH 83 70 190°C 25-30 min 89 70 190°C 25-30 min 89 70 190°C 25-30 min 1R2104/N 1R2523 1R2119/N 1R2168N 1R2171N 1B3142 1T1017730 1B3113 FRESH Madre Multigrain SOURDOUGH

1R2138 1R2406 1R2114/N

Custard Curved Croissant Custard Curved Plain Curved Grancroissant Croissant Plain Straight Croissant Hazelnut Straight Croissant Sprinkled with carrare sugar Sprinkled with with sugar flakes Sprinkled with carrare sugar. Shined Sprinkled with dark chocolate flakes with Apples and Raisins Apples Melizia Custard & Apples Melizia 5 Cereals Plain Croissant Plain Multigrains Croissant Cereals & Honey Straight Croissant Shined with sugar Shined with sugar Shined with sugar 80 60 170°C 23-27 min 85 60 170°C 23-27 min 80 55 170°C 23-27 min Sprinkled with oatmeal Shined with cane sugar Sprinkled with cereals and sugar 63 60 170°C 23-27 min 80 60 170°C 23-27 min 79 55 190°C 25-30 min 102 70 190°C 25-30 min 100 70 190°C 25-30 min 69 70 170°C 18-22 min 75 55 170°C 18-22 min 79 60 170°C 23-27 min Butter Touch Italian Style

MULTI Cereali