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Monoportion Cakes Pasticceria Pâtisserie and Cakes Muffins

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Monoportion Cakes Pasticceria Pâtisserie and Cakes Muffins 1F2293 1F2252 1F4175BU Pastry Monoportion Cakes 1C7023 1C7124 1CP01817 NEW NEW 1F2422 Crêpes Breakfast Fluffy Crêpes Pancake 1B2430 1B2425 1B2423 1F2581 Pack of 2 pcs - ® Diameter: 20 cm- ideal for hotels Diameter: 27 cm Sublime diameter 10 cm 100% Delicious heart of white ITALIAN NEW chocolate and biscuits wrapped 35 100 0-4°C 180 min in a soft dough with white Premium Yogurt Muffin Premium Chocolate Muffin 1C7008 chocolate and coconut on top. Dolcezza Paradiso Granola & Pecan Vegan Muffin With Italian yogurt. With display paper cup Sprinkled with oatmeal and seeds Sprinkled with with biscuit’s grains Filled with hazelnut cream Pancake mix, with fresh apples in pieces. 100% Italian yogurt Sprinkled with with biscuit’s grains Fagotto Madre Ancient Grains Mueslicroc Vegan Bar Coffee Break Tris 125 16 20°C 120 min 57 24 20°C 90 min Pack of 4 pcs - diameter 12 cm and Honey Deluxe with Currants and Pomegranate Custard Intreccio, Apricot Intrec- 125 12 20°C 90 min 100 36 20°C 90 min 120 36 20°C 90 min Shined with cane sugar and Dough rich in granola and 16% mues- cio, Fagotto With Dark Chocola- 1F2379 1F2396 1F2431 15 180 20°C 60 min 40 50 20°C 60 min 35 100 0-4°C 180 min buckwheat grains, li, sprinkled with sunflower seeds, te Drops. Shined with sugar. sesame seeds, linseeds and flax seeds. No yeast. Donuts Krapfen 85 36 170°C 23-27 min 85 36 170°C 23-27 min 33 130 170°C 18-22 min 1C1168335 1C2413 Babà Monoportion Struffoli Typical Neapolitan Pastry Apricot Jam, without added 1C49870 1C29930 1C29920 Ricoperti di miele e frutta candita flavourings, from the Vesuvius DolceCocco Cake GlutenNo Gingerdose Veganciok all’arancia National Park 1 coconut rapé bag, Made with 7gr of pure ginger - Chocolate and candied orange 100 10 20°C 35 min 100 6 20°C 120 min with dispaly paper cup with Noberasco, dispaly paper cup pieces - display paper cup Mini Donut Sugar Choc & White Drizzle Minidots White & Choc Drizzle Minidots Tipicità Napoletane Tipicità Napoletane 77 24 20°C 90 min 50 30 20°C 60 min 82 24 20°C 90 min Refined with sugar Coated chocolate Coated white ciok 22 75 20°C 60 min 36 60 20°C 60 min 40 60 20°C 60 min 1C3119 1C1154954 1C3122 1C15515P 1C53120 1C62930 1F2294 1F2376 1F2306 NEW 1F3102F 1B2125 1B2145 NEW Mini Neapolitan Riccia Sfogliatella Mini Neapolitan Frolla Sfogliatella Mini Lobster Tail Pastry Stuffed with ricotta cheese and candied fruit Stuffed with ricotta cheese and candied fruit Perfect to fill Hazelnut Maxi Fagotto Cioccopan with dark Pain au chocolat 35 176 200°C 25-30 min 35 170 200°C 25-30 min 30 166 200°C 25-30 min Filled with hazelnut cream, sprinkled chocolate drops Donut Sugar Black Choc Drizzle Donut Custard Donut with sugar and almonds cloating with Refined with sugar Coated chocolate Filled with custard, shined with sugar Neapolitan Neapolitan Neapolitan Shined with sugar Shined with sugar ready to bake Specialties ready to bake Specialties ready to bake Specialties sliced hazelnut and chocolate flakes Carrots Vegan Cake Apples Mini Vegan Cake Dolcemele 49 36 20°C 60 min 63 36 20°C 60 min 70 24 20°C 90 min 115 40 170°C 28-30 min 69 70 190°C 25-30 min 73 70 170°C 23-27 min Fresh carrots - display paper cup Fresh apples, sprinkled with oat 50% of fresh apples from Val di Non 1C3117 1C3120 1C2214 flakes - display paper cup (contains half apple) 1C61910 1C61220 1C65511 Butter Touch Italian Style 77 24 20°C 90 min 48 60 20°C 60 min 92 24 20°C 90 min NEW NEW NEW With fresh Contains 1/2 48% fresh apples Melinda carrots apple Melinda Neapolitan Riccia Sfogliatella Neapolitan Frolla Sfogliatella Lobster Tail Pastry Donut Ciok Donut Pinky Donut Sugar Glazed Stuffed with ricotta cheese and candied fruit Stuffed with ricotta cheese and candied fruit Perfect to fill 1C2453 1C4138 1C2573 110 60 200°C 30-35 min 110 60 200°C 30-35 min 60 60 200°C 30-35 min Filled with cocoa and sprinkled with Coated and sprinkled with strawberry Coated with glaze NEW coloured sugars’s strands decoration Neapolitan Neapolitan Neapolitan ready to bake Specialties ready to bake Specialties ready to bake Specialties 1B2189N 1B3135 1B2323 75 24 20°C 90 min 68 24 20°C 90 min 52 72 20°C 90 min 1C22020 1C22920 1C61640 1CP00436 1CP02370 1CP05203 Hazelnut Gran Paffutella Mini Cocoa Capresina Hazelnut Pancannolo Hazelnut Gran Fagotto Lemon Tart Mini Neapolitan Pastierina Neapolitan Pastierina Apple Cake Flan Shined with sugar Shined with sugar Sprinkled with sliced hazelnut With almonds and dark Fresh Sourdough MadreCupiello and chocolate flakeso Wheat recipe Wheat recipe chocolate Butter short pastry filled Pack of 8 pcs - Butter Short pastry filled Short pastry filled with custard with with lemon with apple purée and apples in pieces fresh eggs and vanilla flavor. 26 80 200°C 15-20 min 100 24 200°C 18-22 min 26 80 170°C 15-20 min Choc & Hazelnut Donut Donut Ciok Tris: Choc, Pinky & White 79 55 170°C 23-27 min 83 70 190°C 25-30 min 91 60 170°C 28-30 min Pack of 10 pcs Filled hazelnut and decorated with Choc Sprinkled Donut: half coated chocolate - Pinky: half Neapolitan Neapolitan Neapolitan Coated chocolate and sprinkled coated with pink chocolate and sugar sprinkles - White: half 800 6 20°C 120 min 119* 8x4cakes 20°C 120 min 110* 10x8cakes 20°C 120 min ready to bake Specialties ready to bake Specialties ready to bake Specialties chocolate with hazelnuts grains coated with white chocolate and colored sugar sprinkles Butter Touch Italian Style 64 24 20°C 60 min 75 24 20°C 90 min 52 36 20°C 60 min 2020 1C4139 1C2416 1CP00756 1T2146 1T3999 1T3997 1C22026 1C60661 1C24260 1CP02360 1CP00107 1CP00488 Pear Cake Apple Tart Apricot Tart Butter sablè pastry with Frangipane Puff pastry with fresh eggs filled with Puff pastry with fresh eggs filled with cream, with half pears and pear cubes fresh apples purée. apricot purée. Pack of 10 pcs Ricotta Cheese & Chocolate Pack of 10 pcs Custard and Cherry Pastry Monoportion Cake Apple Tarte Tatin Choc Sprinkled Donut Pinky Donut Confetti Donut Short pastry With buffalo ricotta and dark Butter brisé pastry Half coated ciok Semiricoperta di cioccolato rosa Half coated with colored sugar 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 chocolate drops with 78% of fresh apples. e codette di zucchero sprinkles Hazelnut Conchiglia Custard Treccia Hazelnut Treccia With 44% pear With 46% fresh apples With 42% apricots *weight referred to the portion 55 36 20°C 60 min 60 36 20°C 60 min 55 36 20°C 60 min more delicious, easier to digest, longer fresh. Shined with sugar Shined with sugar Shined with sugar 130 32 200°C 18-22 min 90 12 4°C 240min 120 40 20°C 120 min gennaio 2020 ready to bake 1C1152271 1C2190 84 50 190°C 25-30 min 89 70 190°C 25-30 min 89 70 190°C 25-30 min PasticceriaSavoury La Graffa Sugar Donut La Graffa Maxi Ciambella 1CP01017 1CP01018 1CP01020 With sugar on top With sugar on top NEW 1B2432 1R3143 1R2363 starter 1B3142 1T1017730 1B3113 70 40 20°C 90 min 100 36 20°C 90 min Neapolitan Neapolitan Treccia Tomato Savoury Plain first Specialties Specialties Primino Savoury Plain refreshment and Mozzarella Straight Croissant 1C4101 1C1038959 Filled with tomato and mozzarella Minicroissant - Fresh Sourdough Madre- Sprinkled with sunflower seeds, sesame Sprinkled with poppy seeds seeds, linseeds and oatmeal Apple Tartellette Raspberry Tartellette Lemon Meringue Tartellette Custard Mini Krapfen Plain Krapfen Cupiello. Butter Touch Italian Style Butter short pastry with 65% Butter short pastry Butter short pastry 100 45 170°C 18-22 min 66 60 170°C 18-22 min of fresh apples with almond cream, rapsberry puree with lemon cream and meringue 22 80 170°C 18-22 min in pieces and apple puree and 37% of rapsberry 27 100 20°C 60 min 55 48 20°C 60 min Tocco di burro all’italiana 120 40 20°C 120 min 110 30 20°C 120 min 100 30 20°C 120 min ready to bake 36 hours second refreshment Strudel with Apples and Raisins Apples Melizia Custard & Apples Melizia 1C4098 1C4099 1C4100 1C8163 1C8162 1F2251 Shined with sugar Shined with sugar Shined with sugar Muffins Mini Pizzas Puff 79 55 190°C 25-30 min 102 70 190°C 25-30 min 100 70 190°C 25-30 min 6 Flavors Mini Savouries Pastry Buffet Soffice Courgettes 100% 100% 100% Mixed Flavors mini savouries: ham and ricotta, olives and ITALIAN ITALIAN ITALIAN Tocco di burro all’italiana 1F2498 1F2415 1F2414 25g - Ideal for happy hour & catering ricotta, spinach and ricotta, salami and ricotta, frankfurter, Savoury Muffin with Grana Padano Apricot Krapfen Custard Krapfen Choco Krapfen savoury plain mini croissant cheese and courgettes leavening FRESH Mini Muffin Yogurt Mini Muffin Yogurt Apricot Mini Muffin Yogurt 25 200 170°C 23-27 min 25 240 170°C 23-27 min 107 21 20°C 120 min SOURDOUGH 1B3142 1B3113 1T1017730 NEW NEW NEW 100% Italian yogurt Apricot jam, without added flavour- filled with Whiteciok ings, from the Vesuvius National Park Cocoa dough sprinkled with hazelnut 70 48 20°C 90 min 70 48 20°C 90 min 70 48 20°C 90 min - sprinkled with sugar grains grains - 100% Italian yogurt 1C2440 1C7171 1C1168426 21 40 20°C 60 min 29 40 20°C 60 min 31 40 20°C 60 min Neapolitan Pâtisserie and Cakes Bread Roll 100% 100% ITALIAN ITALIAN Mini Rice Croquette dough third 1F4180 1F4182 Pizza dough.
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