Viennoiserie Minicakes Donuts Berliners Cakes

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Choc & White Drizzle Minidots Mini Donut Sugar White & Choc Drizzle Minidots Pear Cake 1B2145 Coated chocolate Refined with sugar Coated white ciok Normande Cake Apples Pack of 8 1B2189N 1B2323 Apple Cake And Custard Butter sablè pastry with Frangipane cream, Pain au Chocolat Apples mini vegan 36 60 20°C 60 minutes 22 75 20°C 60 minutes 40 60 20°C 60 minutes Pack of 8 Diameter 26 cm typical French recipe, made with 2/3 almond cream and 1/3 of custard, with half Gilded sugar cake 100Kcal Orange Veganciok cake Carrot Vegan Cake butter Short pastry filled with apple purée Short pastry filled with custard, fresh eggs Hazelnut Granpaffutella Hazelnut Gran Fagotto pears and pear cubes Refined with toasted oatmeal with chocolate and orange in pieces and apples in pieces and fresh apples in pieces Refined with sugar Refined with sliced hazelnuts and chocolate flakes 1C53120 1C15515P 1C23090 119* 24 20°C 120 minutes 75* 10 20°C 120 minutes 119* 24 20°C 120 minutes 79 55 170°C 23-27 minutes 91 60 170°C 28-30 minutes 73 70 170°C 23-27 rminutes 48 60 20°C 60 minutes 82 24 20°C 90 minutes 77 24 20°C 90 minutesi

Monoportion cake with 48% Italian 65% fresh apples 40% fresh apples 44% pear Butter Touch Italian Style Butter Touch Italian Style fresh apples in pieces In each with fresh carrots carton exhibition paper cup

1CP00107 1CP00488 1CP05203 1B3142 1F2375 1F2306 Black Choc Drizzle Donut Donut Sugar White & Choc Drizzle Donut Coated chocolate Refined with sugar Coated white ciok

Dolcezza AmarenaFabbri 63 36 20°C 60 minutes 49 36 20°C 60 minutes 75 36 20°C 90 minutes with AmarenaFabbri and AmarenaFabbri pieces 1C61640 1C60661 1C22026 1B2148 1B2125 Apple Tart Apricot Tart Flan Pack of 10 Pack of 10 Pack of 10 Milk & Hazelnut Cioccopan Dolcemele Puff pastry with fresh eggs filled Puff pastry with fresh eggs filled Puff pastry filled with custard and fresh eggs creams 2 flavors duble’ with black chocolate drops Strudel with apples and raisins Whit 1/2 apple with fresh apples purée with apricot purée with vanilla flavor Gilded sugar Refined with sugar Refined with sugar 75* 100 20°C 120 minutes 80* 60 20°C 120 minutes 110* 80 20°C 120 minutes 78 60 170°C 23-27 minutes 69 70 190°C 25-30 minutes 79 55 190°C 25-30 rminutes 92 24 20°C 90 minutes Tris: Ciok, Pinky & White Ciok & Hazelnut Donut 46% fresh apples 42% apricot Monoportion cake with 52% Ciok: half coated ciok and chocolate flakes Pink Donut Butter Touch Italian Style Butter Touch Italian Style 92 24 20°C 120 minutes Italian fresh apples in pieces Pinky: half coated pink chocolate and sugar. Coated pink chocolate and sugar Coated ciok and hazelnuts White: half coated white chocolate and sugar *weight related to the porsion

55 36 20°C 60 minutes 1T1017730 1B3113 1T3997 1C2416 1C1168335 1C2413 52 35 20°C 60 minutes 60 36 20°C 60 minutes Savoury

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Ricotta & Chocolate monoportion cake 4 Flavors Mini Savouries Apples Melizia Custard & Apples Melizia Hazelnut Treccia Monoportion cake filled with ricotta di Babà Struffoli Donut Ciok Mixed Flavors mini savouries: frankfurter, ham Refined with sugar Refined with sugar Refined with sugar bufala and black chocolate drops Monoportion Monoportion - covered with honey and candied fruits Choc Sprinkled Donut Filled hazelnut and coated chocolate Donut Caramel Primino Savoury Plain Mini Croissant Mini pizzas Puff Pastry 15g and ricotta, cheese and ricotta, olives and ricotta Half coated ciok and chocolate flakes Filled caramel and refined with glaze and 102 70 190°C 25-30 rminutes 100 70 190°C 25-30 rminutes 89 70 190°C 25-30 rminutes 90 12 4°C 240 mimuti 100 10 20°C 35 minutes 100 6 20°C 120 minutes chocolate flakes 22 80 170°C 18-22 minutes 15 333 170°C 23-27 minutes 12 230 170°C 18-22 minutes

64 24 20°C 60 minutes 75 24 20°C 90 minutes 73 36 20°C 90 minutes Ideal for happy hour Neapolitan Specialties Neapolitan Specialties Neapolitan Specialties Ideal for happy hour Ideal for happy hour Butter Touch Italian style

1C1152271 1C2190 1C1038959 1R2363 1C8163 1C8162 2018 1T3999 1B3135 1B3105 1C4139 1C4138 1CP00756 1C4101

Savoury Plain Straight Mini pizzas Puff Pastry 25g 6 Flavors Mini Savouries Custard & Soft fruit Custard and Cherry Pastry Neapolitan Pastierina Apple tarte tatin Hazelnut Pancannolo La Maxi Graffa/La Graffa Custard Mini Berliner Plain Berliner Refined with multigrain with sunflower seeds, Mixed Flavors mini savouries: ham and ricotta, olives Custard Treccia Shinining solution Monoportion cake “Short pastry” Wheat recipe Monoportion cake butter brisé pastry 2 flavors Cannolo Refined with sugar Refined with sugar Refined with sugar sesame seeds, linseeds and oatmeal and ricotta, spinach and ricotta, salami and ricotta, A daily miracle to make our products Refined with sugar Refined with sugar with custard and cherry jam with 78% of fresh apples frankfurter, savoury plain mini croissant

130 32 200°C 18-22 minutes 100 24 20°C 120 minutes 120 40 20°C 120 minutes 70/100 40/36 20°C 90 minutes 27 100 20°C 60 minutes 55 48 20°C 60 minutes 66 60 170°C 18-22 minutes 25 200 170°C 23-27 minutes 25 240 170°C 23-27 minutes more delicious, easier to digest, longer fresh january 2018 89 70 190°C 25-30 rminutes 83 70 190°C 25-30 rminutes 87 70 190°C 25-30 rminutes ready to bake Butter touch Italian style Neapolitan Specialties Neapolitan Specialties Ideal for happy hour Ideal for happy hour Butter Touch Italian Style Neapolitan Specialties Ideal for lunch break starter... 1F2251 1CP01017 1CP01018 1CP01020 1C4098 1C4099 1C4100 1C1171123 1C1168426 1T2146 1CP01873 1CP01817 . fi rst refreshment

+4hours

hours Apple tartellette Raspberry tartellette Lemon meringue tartellette Apricot Berliner Custard Berliner Ciok Berliner Soffice Courgettes Panzerotto with Tomatoes and Mozzarella Neapolitan Bread Roll ready to bake =36 . second refreshment Savoury Muffin with Grana Padano cheese and courgettes Pizza dough Pizza dough - Ventilated oven at 160 C° for . Natural leavening Monoportion cake butter short pastry Monoportion cake butter short pastry Monoportion cake butter short pastry Refined with sugar Refined with sugar Refined with sugar Hazelnut Conchiglia Chouquette bignè Pancake with 65% of fresh apples in pieces with almond cream, rapsberry puree with lemon cream and meringue about 10 minutes Refined with sugar Refined with sugar grains - 3,5/4cm Pack of 2 and apple purée and 37% of rapsberry 70 48 20°C 90 minutes 70 48 20°C 90 minutes 70 48 20°C 90 minutes 107 21 20°C 120 minutes 125 42 160°C 10 minutes 130 40 160°C 10 minutes +4hours +4hours 84 50 190°C 25-30 rminutes 14 540 170°C 18-22 rminutes 35 100 0-4°C 180 rminutes 120 40 20°C 120 minutes 110 30 20°C 120 minutes 100 30 20°C 120 minutes Fully baked Perfect for lunch break Perfect for lunch break ® fully baked French Tradition American Tradition Pâtisserie leavening. . third refreshment 1C7171 1C7175 1C7167 1C3119 1C1154954 1C3122 Muffins +4hours +2hours 1F4180 1F4182 Yogurt Muffin Double Chocolate Muffin dough biga 1CP01818 1CP01819 . . Classic paper cup Classic paper cup 1CP01820

+18hours Mini Neapolitan Mini Neapolitan Mini Lobster tail pastry 55 30 20°C 60 minutes 57 40 20°C 60 minutes Mini rice croquette Mini potato croquette Mini pear shaped rice croquette Dark Chocolate Eclair Vanilla Eclair Coffee Eclair Prefried products. Prefried products Prefried products riccia Sfogliatella frolla Sfogliatella 15cm 15cm 15cm Rise with ragù meat sauce, peas and mozzarella. Potatos and mozzarella cheese. Fryer at Rice with tomato and mozzarella. Natural Leavening obtained using Fresh Sourdough MadreCupiello, Stuffed with ricotta cheese and candied fruit Stuffed with ricotta cheese and candied fruit 1F4172C 1F4173C Fryer at 180°C for about 4 minutes 180°C for about 4 minutes Fryer at 180°C for about 6-7 minutes

guarded and refreshed in our Cupiello’s Motherhouse 35 176 200°C 25-30 rminutes 35 170 200°C 25-30 rminutes 30 166 200°C 25-30 rminutes Traditional Blueberry Granmuffin Traditional Double Chocolate Granmuffin 80 60 20°C 90 minutes 80 60 20°C 90 minutes 80 60 20°C 90 minutes 25 230 180°C 10 minutes 25 230 180°C 10 minutes 25 230 180°C 10 minutes Daisy shape paper cup Daisy shape paper cup

Perfect for happy hour Perfect for happy hour Perfect for happy hour Neapolitan Specialties Neapolitan Specialties Neapolitan Specialties 87 60 20°C 90 minutes 87 60 20°C 90 minutes Choux pastry with fresh eggs Choux pastry with fresh eggs Choux pastry with fresh eggs

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Is the Food Service brand of Fresystem Spa, Italian Market leader in the production of sweet and savoury deep-frozen bakery products Mirlitons Envies Sucrèes Assorted Tricks Deluxe Multigrain Assorted tricks: Lemon Tartellette, Chocolate Operà, Tris of mini croquettes Potato Crocchè Pear Shaped rice croquette Neapolitan riccia Mini Macarons Mini assorted tricks : chocolate refined with Soft Fruit Muffin Deluxe Apricot Muffin Deluxe Triple Chocolate chocolate nuggets, caramelized apple, pistachio Rapsberry Financier, Pistachio Rectangle, Coffee Prefried products. Mixed Flavors: rice, potato Prefried products. Prefried products. Sfogliatella Neapolitan frolla Sfogliatella Lobster tail pastry Tray with 36 pcs and orange refined with pistachio nuggets, cococut, Eclair, Chocolate Eclair, Black current Square, Refined with oatmeal - tulip paper cup With tulip paper cup Filled chocolate in pieces with mozzarella cheese, pasta. Potatoes and mozzarella cheese. Fryer at Rice with tomato and mozzarella. Fryer at Tecnology Stuffed with ricotta cheese and candied fruit Stuffed with ricotta cheese and candied fruit Tastes : Chocolate, Lemon, Rapsberry, almond refined with cherry, hazelnut refined with Apricot Flan, Chocolate Tartelette Fryer at 180°C for about 4 minutes 180°C for about 6-7 minutes 180°C for about 6-7 minutes tulip paper cup Coffee, Pistachio and Vanilla caramelized hazelnut’s pieces

fi ne italian pastry 110 60 200°C 30-35 rminutes 110 60 200°C 30-35 rminutes 60 60 200°C 30-35 rminutes 90 24 20°C 120 minutes 90 24 20°C 120 minutes 112 32 20°C 120 minutes 13 144 20°C 60 minutes 13 48 20°C 60 minutes 14 212 20°C 60 minutes 25 230 180°C 10 minutes 60 100 200°C 15 minutes 60 100 200°C 15 minutes

Apricot from Vesuvius National Park Neapolitan Specialties Neapolitan Specialties Neapolitan Specialties French Mini Pâtisserie French Mini Pâtisserie French Mini Pâtisserie Perfect for lunch break Perfect for lunch break Perfect for lunch break Riviera di Chiaia, 215 - 80121 Napoli - Tel. 081 400816 - fax 081 419059 - www.cupiello.com “Pellecchiella” variety New N ew New New New New New New New New New New New New New 100% natural Multigrain / Vegan Butter touch Italian style All butter

1C2359 MuesliCroc FagottoMadre 1R2347 1R2365 The benefi ts of pomegranate A mixture of ancient cereals 1R2304 1R2434 1R2435 1R2436 in a delicious multigrain cannolo stuffed with honey without fl owers 1R8889ST 1R8880ST 1R8882ST

1B2430

Mini multigrain plain Plain Vegan Hotel Plain Vegan Plain Vegan Plain hotel Apricot extra filled hotel with apricot Custards extra filled hotel Plain Lady Plain Apricot Jam without added flavourings Refined with carrare sugar Refined with linseeds and sunflower seeds Refined with cane sugar Refined with cane sugar Refined with cane sugar jam without added flavourings Refined with sugar Refined with sugar Refined with sugar grains Refined with cane sugar Refined with carrare sugar 53 60 170°C 18-22 minutes 65 45 170°C 18-22 minutes 89 45 170°C 23-27 minutes 37 90 170°C 18-22 minutes 68 60 170°C 23-27 minutes 68 60 170°C 23-27 minutes 40 100 170°C 18-22 minutes 48 100 170°C 18-22 minutes 48 100 170°C 18-22 minutes 22 150 170°C 18-22 minutes 1B2425 Apricot from Vesuvius National Park Dough with spelt fl our Dough with spelt fl our RSPO Segregated RSPO Segregated “ All Butter 18% “Pellecchiella” variety Apricot from Vesuvius National Park MuesliCroc Vegan with currants and pomegranate Fagotto Madre Deluxe with ancient grains and honey “Pellecchiella” variety no sourdough “ Refined with sunflower seeds, sesame seeds, linseeds and flax seeds Refined with cane sugar and buckwheat grains MadreNatura 85 36 170°C 23-27 minutes 85 36 170°C 23-27 rminutes in Viennoiserie 1R2397 1R2366 1R2305 1R2168N 1R2169N 1R2171N 1R8881ST 1R8885ST 1B8886ST 1R2437 1B2165/N 1R2173N “ New 2018 - Vegan “ New 2018 Dough with granola Ancient Grains “ & muesli 16% “

NoYeast Soft Fruit Multigrain Vegan Apricot jam Vegan without Apricot jam Vegan without Plain straight Apricot straight without Hazelnut straight Tris Coffee Break Multigrain and Honey Hazelnut Custard Treccia added flavourings added flavourings Hazelnut extra filled hotel Plain Extra filled apricot jam added flavourings Coffee Break Tris - Custard Intreccio, Refined with oatmeal, Refined with black chocolate flakes Refined with sugar Refined with buckwheat grains Refined with chocolate grains Gilded sugar without added flavourings cane sugar and buckwheat grains Refined with carrare sugar Refined with carrare sugar With shining solution Refined with sugar Refined with black chocolate flakes Apricot Intreccio, Fagotto Intreccio and cane sugar Refined with carrare sugar with dark chocolate drops 90 45 160°C 20-24 minutes 90 45 170°C 23-27 minutes 90 50 170°C 23-27 minutes 90 60 170°C 23-27 minutes 85 60 170°C 23-27 minutes 85 60 170°C 23-27 minutes 63 60 170°C 23-27 minutes 80 60 170°C 23-27 minutes 80 60 170°C 23-27 minutes 48 100 170°C 18-22 minutes 72 55 170°C 23-27 minutes 95 55 170°C 23-27 minutes Refined with sugar “Multigrain Apricot from Apricot from Vesuvius National Park All Butter 23% Custard with pasteurized whole milk, Multigrain dough Cocoa non-alkalized Sourse of fi ber Vesuvius National Park “Pellecchiella” variety All Butter 23% Apricot from Vesuvius National Park All Butter 23% 33 130 170°C 18-22 minutes egg yolk and natural vanilla fl avor Apricot from Vesuvius National Park “Pellecchiella” variety RSPO Segregated” “Pellecchiella” variety RSPO Segregated “Pellecchiella” variety 1B2423 “ New 2018 No yeast “ 1R2138 1R2406 1R2260 Neapolis 1R2172N 1R2174N 1R2275N The King

1B2424 1R3141 1R2264

® Briosa Plain Multigrain Plain Soft Fruit Multigrain Extra filled custard Extra filled hazelnut Pistachio Refined with sugar grains Refined with oatmeal Refined with cane sugar Hotel with rye flour Refined with sugar Refined with black chocolate flakes Refined with pistachio color corn grains 60 24 20°C 120 minutes “ Refined with cane sugar”

“New 2018 Innovative shape: 69 70 170°C 18-22 minutes 75 55 170°C 18-22 minutes 42 90 170°C 18-22 minutes 95 55 170°C 23-27 minutes 95 55 170°C 23-27 minutes 85 55 170°C 23-27 minutes Primino Cocoa king Primino Soft Fruit king Brioche Pastry Intreccio Madre Neapolis, mini croissant mini croissant fully baked with paper cup.” 1R2377 Multigrain Refined with sugar Refined with cane sugar Multigrain Source of fi ber Neapolis Plain 33 80 170°C 18-22 minutes 33 80 170°C 18-22 minutes Fully Baked - to defrost Refined with snowflakes shaped sugar Fresh Sourdough MadreCupiello 75 40 160°C 20-24 minutes 2 Colors Dough 2 Colors Dough 1R2276N 1R1046234 1R2265 1R2150/N 1B2153/N

The amazing brioche Captivating intreccio 1R2114/N Delight has no limits... Curved only at the tips FAST BAKE 170° 18-22 minutes 1R2158 1R2213N 1B2155 Dolcezza Paradiso The taste of the past… in a soft cake Soft Fruit Multigrain Cereals and Honey Almond straight Custard and hazelnut straight Custard and black cherry straight 1F2414 Cereals and Honey straight with rye flour Refined with toasted oatmeal Refined with sliced almonds Refined with chocolate flakes and sugar Refined with sugar grains Mini muffin ciok filled with white choc Refined with sugar and cereals Refined with cane sugar Cocoa dough refined with hazelnut grains Cocoa King Hazelnut King Soft Fruit King 1F2422 in Viennoiserie 31 40 20°C 60 minutes 89 55 170°C 23-27 minutes 77 65 170°C 23-27 minutes 79 60 170°C 23-27 minutes 90 55 170°C 23-27 minutes 101 55 170°C 28-30 minutes 90 55 170°C 28-30 minutes Refined with sugar Refined with sugar Refined with cane sugar

“ 2 Flavors “ 2 Flavors Multigrain 84 55 170°C 23-27 minutes 89 55 170°C 23-27 minutes 84 55 170°C 23-27 minutes overlaid fi lling “ overlaid fi lling “ 1R2385 1R2399 1B2386 2 Colors Dough 2 Colors Dough 3 Colors Dough 1F2415 1R2398 1R8881ST Mini muffin yogurt filled apricot jam, Dolcezza Paradiso Moonlight Custard and Veneziana Madre Margarine Refined with sugar grains - Without addes flavourings Refined with heart shaped sugar Refined with sugar Refined with almond glaze 57 24 20°C 90 minutes 29 40 20°C 60 minutes 99 36 160°C 20-24 minutes 94 36 160°C 20-24 minutes 68 45 160°C 20-24 minutes “Good” Range 1R2126/N 1R2128/N 1R2104/N Brioche cocoa dough “AmarenaFabbri - overlaid fi llings” Brioche dough DolceCocco Zenzerodose FAST BAKE 170° 18-22 minutes FAST BAKE 170° 18-22 minutes FAST BAKE 170° 18-22 minutes 1R2198 1R2197 1R2361 All the delicacy of chocolate combined with the unique The benefi ts of ginger in a new tasty ... Honey and Multigrain Multigrain and Honey and exotic fl avor of coconut. GLUTENNO- gluten-free recipe role, enriched with lemon and honey. Refined with oatmeal Refined with oatmeal and buckwheat seeds Dolcecocco GlutenNo Zenzerodose Apricot Jam without Multigrain / Vegan 90 60 170°C 23-27 minutes 90 45 160°C 20-24 minutes 77 24 20°C 90 minutes 50 30 20°C 60 minutes Plain added flavourings Custard Gilded sugar Refined with carrare sugar “ Multigrain Refined with sugar Madrenatura Apricot Plain Custard Source of fi ber “ 68 60 170°C 23-27 minutes 77 60 170°C 23-27 minutes 80 60 170°C 23-27 minutes Gilded and refined with sugar Gilded sugar Refined with sugar strands - fat* + Cranmberries 52 75 170°C 18-22 minutes 47 75 170°C 18-22 minutes 52 75 170°C 18-22 minutes Filled with 7g - sugar* Apricot from Vesuvius National of pure ginger + Fresh Sourdough MadreCupiello Park “pellecchiella” variety 1R3144 1R3146 1R3145

1R2369 1R2368 1R2407 1F2396 1F2431 1R2119/N 1R2362 1R2221 1R2108B Plain Multigrain Buonsenso Cranberries and Multigrain Buonsenso Refined with cane sugar Refined with cane sugar Maxi size, perfectly fi t for and buckwheat seeds and buckwheat seeds the night-loving foodies, Primino mini croissant with apricot to customize with tasty fi llings TrecciaTomatoMozzarella TrecciaSpinachRicotta and charming fi nishings 75 36 170°C 23-27 minutes 90 36 170°C 23-27 minutes Primino plain mini croissant jam without added flavourings Primino custard mini croissant More taste for your lunch break More taste for your lunch break Gilded sugar Refined with sugar Refined with sugar strands Plain Maxi Movida Plain - 50% of sugar* -30% of sugar* Refined with sugar Refined with carrare sugar Hazelnut Plain Grancroissant Plain Grancroissant - 30% of fats * - 30% of fats * 22 80 170°C 18-22 minutes 27 80 170°C 18-22 minutes 27 80 170°C 18-22 minutes 100 45 170°C 23/27 minutes Refined with chocolate strands Without topping Gilded sugar 80 55 170°C 23-27 minutes 52 75 170°C 18-22 minutes 77 55 170°C 23-27 minutes 72 55 170°C 23-27 minutes Apricot from Vesuvius National Park “Pellecchiella” variety 1R2118/N 1R2116/N 1R2117N

1R3141 1R3140 1R2264 1R2109B 1R2115B 1R2113B

1B2432 1B2433 Treccia Tomato and Mozzarella Treccia Spinach and Ricotta Apricot Grancroissant Custard Grancroissant Hazelnut grandcroissant Primino Cocoa king Primino Cereals & Honey Primino Soft Fruit king Refined with sugar strands Refined with chocolate flakes Filled with tomato and mozzarella - Refi ned with poppy seeds Filled with ricotta and spinach - Refi ned with sesame seeds mini croissant mini croissant mini croissant without added flavourings Refined with sugar Refined with cane sugar Refined with cane sugar Refined with carrare sugar Apricot Grancroissant Custard Grancroissant Hazelnut Grancroissant Gilded and refined with sugar Refined with sugar strands Refined with dark chocolate flakes 100 45 170°C 18-22 minutes 100 45 170°C 18-22 minutes 33 80 170°C 18-22 minutes 27 80 170°C 18-22 minutes 33 80 170°C 18-22 minutes 95 55 170°C 28-30 minutes 95 55 170°C 28-30 minutes 95 55 170°C 28-30 minutes

87 55 170°C 23-27 minutes 87 55 170°C 23-27 minutes 87 55 170°C 23-27 minutes New 2018 New 2018 Apricot from Vesuvius National Park 2 color dough 2 colors dough *The cooked product contains on average 30% less of fats and 30% “pellecchiella” variety Ideal for lunch break Ideal for lunch break less of sugar compared to best seller puff pastry snacks - Source

AIDEPI, for more info : www.aidepi.it/claimscomparativi

New New New New New New New New New New New New New New New New New New New New New New New New New New N ew