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. Perfect for refreshment Panzerotto with Tomatoes Prefried product. Rice with ragù meat sauce, lunch break 1CP01818 1CP01820 1CP01819 and Mozzarella peas and mozzarella. Fry at 180°C for about Muffin Yogurt Double Chocolate Muffin Neapolitan Classic paper cup Classic paper cup Pizza dough. Perfect for lunch break 4 minutes Specialties 100% Italian yogurt 100% Italian yogurt Dark Choco Eclair Vanilla Eclair Coffee Eclair biga Pain au Chocolat Custard and Raisins Swirl Danish Custard Cream Crown 125 36 20°C 120 min 25 230 180°C 10 min 130 40 20°C 120 min 15cm - Tray 15 pcs 15cm - Tray 15 pcs 15cm - Tray 15 pcs Filled with chocolate Filled with custard and raisins Filled with custard and sprinkled 57 30 20°C 60 min 57 30 20°C 60 min with sliced hazelnut and almond 1C7175 1C7167 1C8015 80 60 20°C 90 min 80 60 20°C 90 min 80 60 20°C 90 min 1F4172C 1F4173C 85 90 170°C 23-27 min 100 60 20°C 60 min 100 48 170°C 23-27 min Traditional Blueberry Granmuffin Traditional Double Chocolate Granmuffin 1CP61653 Assorted Bignè and Choux 1CP01873 Daisy shape paper cup Daisy shape paper cup 1B3142 1B3113 1T1017730 Mini assorted choux pastry: salted caramel with Chouquette Bignè Mini Potato Croquette NEW NEW NEW 100% Italian yogurt Mini Drop Shaped Rice Croquette Three Mini Croquettes 100% Italian yogurt caramelized hazelnut, Vanilla custard cream and 3,5/4 cm 14g chocolate flakes, mousse with crunchy decoration, Prefried product. Potato and Prefried product. Rice with tomato and Prefried product. Mixed Flavors: rice, coffee custard cream with coffee glaze, Chantilly mozzarella. Fry at 180°C for about mozzarella. Fry at 180°C for about 6-7 potato with mozzarella, pasta. 87 60 20°C 90 min 87 60 20°C 90 min cream with crisp decoration, Chocolate custard with Sprinkled with sugar grains 6-7 minutes minutes Fry at 180°C for about 4 minutes chocolate glaze, praline custard with almonds flakes and sugar. 14 540 170°C 18-22 min 25 230 180°C 10 min 25 230 180°C 10 min 25 230 180°C 10 min 1F2293 1F2252 1F4175BU 14 48 20°C 60 min ready to bake 100% Ideale per buffet e catering Ideale per buffet e catering Ideale per buffet e catering ITALIAN 1CP61512 Cupiello is the Food Service brand of FRESYSTEM spa, 1CP61500 Mirlitons Potato 1C7173 Drop Shaped 1C7163 leader in the production of sweet and savoury deep-frozen bakery products. Mini assorted tricks: chocolate sprinkled Croquette Rice Croquette Special Plain Hazelnut Shell Milk Cream Shell with chocolate nuggets, caramelized apple, Mini Macarons Shell Deluxe Multigrain Deluxe Apricot Muffin Deluxe Triple Chocolate Muffin pistachio and orange sprinkled with pistachio Prefried product. Potato and Prefried product. Rice with tomato mozzarella. Fry at 180°C for about and mozzarella. Fry at 180°C for Ideal to fill Sprinkled with sugar grains With light custard cream Soft Fruits Muffin nuggets, cococut, almond sprinkled with Filled with apricot jam, without added Sprinkled with dark chocolate chunks Tray with 36 pcs 13g (Ciok, Lime, 6-7 minutes about 6-7 minutes Sprinkled with oat flakes cherry, hazelnut sprinkled with caramelized 67 65 190°C 25-30 min 85 60 190°C 25-30 min 85 60 190°C 25-30 min flavourings, from the Vesuvius National Tulip paper cup Rapsberry, Coffee Pistachio, Vanilla) Tulip paper cup Park. Tulip paper cup. 100% Italian yogurt hazelnut’s pieces 60 100 200°C 15 min 60 100 200°C 15 min 13 144 20°C 60 min Riviera di Chiaia, 215 - 80121 Napoli, Italia - Tel. +39 081 400816 - fax +39 081 419059 - www.cupiello.com 90 24 20°C 120 min 90 24 20°C 120 min 112 24 20°C 120 min 12 48 20°C 60 min Perfect for lunch break Perfect for lunch break FRESH FRESH FRESH 100% natural FRESH SOURDOUGH SOURDOUGH SOURDOUGH NEW SOURDOUGH Madre The Kings Madre Margarine Madre All butter till 23% 1R8885ST 1R8881ST 1B8886ST MadreNatura 1B2465 1R3141 1R2264 Pastry 1R2126/N 1R2128/N 1R2104/N 1R2168N 1R2171N la colazione naturale

1R2530 1R2532 lievitazione madre FRESH Chantilly Cream Plain Sourdough SOURDOUGH no conservanti no mono-digliceridi no aromi arti ciali Special Grancroissant Curved Extrafilled Plain Curved Croissant Apricot Curved Croissant Custard Curved Croissant Glazed 1R2508 Grancroissant Plain Straight Croissant Hazelnut Straight Croissant Sprinkled with sugar flakes Hazelnut Croissant Multigrain And Honey Custard Treccia Gilded sugar Shined with sugar - filled with Sprinkled with carrare sugar 77 48 Plain Straight Shined Sprinkled with dark chocolate flakes Sprinkled with black chocolate fla- Sprinkled with cane sugar, oatmeal Shined with sugar Primino Hazelnut King Primino Soft Fruits King Glazed 97 48 Apricot Jam, without added kes and filled with hazelnut cream and buckwheat seeds grains and filled with custard King Of Hearts - 2 Colors dough Mini Croissant - 2 colors dough filled Mini Croissant - 2 colors dough flavourings, from the Vesuvius 75 60 White Chocolate Curved 1R2533 90 45 170°C 23-27 min 90 45 160°C 20-24 min 90 50 170°C 23-27 min with hazelnut cream and shined filled with soft fruits and shined National Park 63 60 170°C 23-27 min 80 60 170°C 23-27 min 1R2535 Hazelnut Curved Croissant with sugar with cane sugar 68 60 170°C 23-27 min 77 60 170°C 23-27 min 80 60 170°C 23-27 min Extrafilled Grancroissant 1R2531 Plain Straight Wholegrain Sprinkled with heart shaped sugar and filled with white chocolate Apricot Curved Multicereal Grancroissant FRESH Sprinkled with cocoa crispies SOURDOUGH Extrafilled Grancroissant 100% whole wheat flour Madre Vegan 101 36 170°C 18-22 min 33 80 170°C 18-22 min 33 80 170°C 18-22 min 97 48 Shined with crystalline sugar. Source of fibre Brewer’s Yeast Croissants 1R2368 1R2369 Apricot Jam, without added 77 48 1R2119/N 1R2118/N 1R2480 1R2474 1R2481 1R2523 flavourings, from the Vesuvius 1R2197 1R2198 1R2361 Cranberries and Multigrain Plain Multigrain National Park Buonsenso Buonsenso 97 48 Shined with cane sugar and Shined with cane sugar and buckwheat seeds buckwheat seeds

90 36 170°C 23-27 min 75 36 170°C 23-27 min Plain Straight Croissant Apricot Straight Croissant Custard Straight Croissant Custard Curved Plain Curved Grancroissant Apricot Curved Grancroissant Shined Shined and sprinkled with sugar Sprinkled with sugar strands less 30% sugar* less 50% sugar* Croissant Sprinkled with carrare sugar. Sprinkled with carrare sugar - filled *the cooked product contains on average 30% less of sugar compared to best seller puff pastry Cocoa King Hazelnut King Soft Fruits King NEW 47 75 170°C 18-22 min 52 75 170°C 18-22 min 52 75 170°C 18-22 min snacks - Source AIDEPI, for more info : www.aidepi.it/claimscomparativi Straight Croissant Straight Croissant Straight Croissant Sprinkled with carrare sugar with Apricot Jam, without added flavourings, from the Vesuvius Shined with sugar. 2 Colors Shined with sugar. 2 Colors Shined with sugar. 2 Colors National Park 1R2347 1R2304 1R2305 Dough Cocoa Dough Extra Filled Hazelnut Dough Soft Fruits 1R2362 1R2221 1R2108B 80 60 170°C 23-27 min 80 55 170°C 23-27 min 95 55 170°C 28-30 min 90 48 170°C 23-27 min 89 48 170°C 23-27 min 90 48 170°C 23-27 min

1R2116/N 1R2117N Plain Hotel Plain Sourdough Italian Croissant Apricot Sourdough Curved Croissant

FRESH Shined with cane sugar Shined with cane sugar Sprinkled with carrare sugar NEW Madre Classic SOURDOUGH Hazelnut Straight Croissant Plain Curved Grancroissant Plain Curved Grancroissant Sprinkled with cocoa strands Without topping Shined sugar 37 90 170°C 18-22 min 68 60 170°C 23-27 min 85 60 170°C 23-27 min Novità Apricot Jam, without added 52 75 170°C 18-22 min 77 55 170°C 23-27 min 72 55 170°C 23-27 min flavourings, from the Vesuvius 1R2570 1R2571 1R2572 HOW TO PREPARE National Park 1R2109B 1R2115B 1R2113B

170°C 23-27 min Custard Curved Grancroissant Hazelnut Curved Grancroissant 1R2365 1R2366 1R2397 FOR HOTEL FORMAT: Sprinkled with sugar strands Sprinkled with chocolate flakes Also available in Hotel format: 170°C 18-22 min 95 55 170°C 28-30 min 95 55 170°C 28-30 min 1R2584 Plain Straight Hotel Gilded sugar 37 80 1R2585 Apricot Straight Hotel Shined with crystalline 44 80 sugar. Apricot Jam, without added flavourings, from Apricot Grancroissant Custard Grancroissant Hazelnut Grancroissant Apricot Curved Extrafilled Custard Curved Extrafilled UTZ Hazelnut Curved FRESH the Vesuvius National Park Madre Butter Touch Italian Style SOURDOUGH Grancroissant Grancroissant Extrafilled Grancroissant Shined and sprinkled with Sprinkled with sugar strands Sprinkled with dark chocolate flakes 1R2586 Chantilly Cream Straight Hotel 44 80 Plain Sourdough Italian Apricot VeganOk Soft Fruit Multigrain sugar Sprinkled with sugar flakes VeganOk Croissant Croissant Croissant Shined with crystalline sugar. Sprinkled with sugar grains Sprinkled with chocolate grains Apricot Jam, without added 87 55 170°C 23-27 min 87 55 170°C 23-27 min 87 55 170°C 23-27 min 1R2587 Hazelnut Straight Hotel Sprinkled with 44 80 Shined with cane sugar Sprinkled with carrare sugar sprinkled with buckwheat grains cocoa crispies and cane sugar. Source of fibre. flavourings, from the Vesuvius National Park 1R2592 Wholegrain Multicereal Plain Straight 53 80 68 60 170°C 23-27 min 85 60 170°C 23-27 min 90 60 170°C 23-27 min Hotel 100% whole wheat flour Organic 95 54 170°C 23-27 min 95 54 170°C 23-27 min 95 54 170°C 23-27 min 1R3144 1R3146 1R3145 1R2457 1R2466

1R2496 1R2522 NEW NEW Plain Curved Croissant Rapsberry Curved Croissant Neapolis FRESH Madre “Pasticceria” SOURDOUGH Shined with sugar Shined with sugar 1R5555 Primino Plain Primino Apricot Primino Custard 69 60 170°C 18-22 min 84 60 170°C 18-22 min Your wellness breakfast MyBioma is rich in Fresh Sourdough Mini Croissant - Gilded sugar Mini Croissant shined with sugar Mini Croissant sprinkled with MadreCupiello and it is source of fibre from Realized according and filled with Apricot Jam, sugar strands THE ONLY CROISSANT DESIGNED ten different origins, to make your micro- Chocolate Croissant Soft Fruit VeganOk Croissant to the typical Neapolitan recipe, without added flavourings, Filled with soft fruit preparation, sprinkled from the Vesuvius National Park biome heterogeneous and rich in species. Sprinkled with black with Fresh Sourdough MadreCupiello chocolate flakes with wheat bran and seeds, cane sugar TO PROMOTE THE DIVERSITY 75 48 170°C 23-27 min and red sugar 22 80 170°C 18-22 min 27 80 170°C 18-22 min 27 80 170°C 18-22 min IN YOUR GUT MICROBIOME THANKS 85 60 170°C 23-27 min 85 60 170°C 23-27 min Control operator n° Q533W To respond to new market trends: vegetarian and 1R3140 1R3141 1R2264 Control body authorized by MIPAAFT Eu/non EU Agricolture IT-BIO-007 vegan. FRESH TO DIFFERENT SOURCES OF FIBRE SOURDOUGH

1R2377

FRESH Madre Multigrain SOURDOUGH Neapolis Plain Croissant Thaw & Serve Brioche dough, sprinkled with 1R2260 1R2138 1R2406 snowflakes shaped sugar Primino Cereals & Honey Primino Hazelnut King Primino Soft Fruits King 1C9204514 1C9204513 1C9204510 Mini Croissant - shined with Mini Croissant - 2 colors dough filled Mini Croissant - 2 colors dou- 75 40 160°C 20-24 min cane sugar with hazelnut cream and shined with gh filled with soft fruits and sugar shined with cane sugar Curved only at the tips FAST BAKE 170° 18-22 minutes 27 80 170°C 18-22 min 33 80 170°C 18-22 min 33 80 170°C 18-22 min

Soft Fruits Multigrain Hotel Plain Straight Apricot Straight Extra Filled Cocoa Hazelnut Straight Extra 5 Cereals Plain Croissant Plain Multigrains Croissant Croissant Croissant Thaw & Serve Croissant Thaw & Serve Filled Croissant Thaw & Serve With rye flour and shined with cane sugar Sprinkled with oatmeal Shined with cane sugar 1R1046051 1B2165/N 3 Ciok Shined Sprinkled with sugar Sprinkled with cocoa curls 42 90 170°C 18-22 min 69 70 170°C 18-22 min 75 55 170°C 18-22 min 3 Chocolate Extra-Filled 47 18 20-25°C 45 min 67 18 20-25°C 45 min 67 18 20-25°C 45 min

MULTI Cereali 1B2485 1R2399 1R2114/N 1R1046234 1R2398 ® SOURCES OF FIBRE Custard and Amarena Fabbri Plain Straight Croissant the amazing brioche Neapolis Croissant Plain Curved Croissant Brioche dough, Captivating intreccio, Fresh Sourdough MadreCupiello Brioche dough, shined with sugar Shined with sugar Shined sugar

Preview 69 70 170°C 18-22 min 72 55 170°C 23-27 min 1F2525 1B4446 NEW 94 36 160°C 20-24 min ® ® Spring 2020 “Overlaid fillings” - FAST BAKE 170° 18-22 minutes Briosa Madre Briosa Madre Plain - Thaw & Serve Plain - Ready To Bake wheat rye barley bamboo poppy citrus walnuts peas potatoes flax Cereals & Honey Straight Croissant Honey Multigrain Croissant Cereals & Honey Straight Croissant seeds seeds Sprinkled with sugar and almonds cloating Sprinkled with sugar and almonds cloating Sprinkled with cereals and sugar Sprinkled with oatmeal Sprinkled with toasted oatmeal 1R2265 1R2275N 60 12 20°C 120 min 65 50 170°C 18-22 min 79 60 170°C 23-27 min 90 60 170°C 18-22 min 79 60 170°C 23-27 min FRESH FRESH SOURDOUGH Madre Margarine SOURDOUGH thaw & serve ready to bake

1R8880ST 1R8882ST

1R2407 la colazione naturale Pastry la colazione naturale 1R2276N 1R2397 Plain Maxi Croissant 100%lievitazione natural madre no conservanti no mono-digliceridi no aromi arti ciali Movida Dritto Mandorle Pistacchio Triple Chocolate Curved The range forlievitazione consumers madre who Shined with sugar and eggs Rifinito con mandorle a fette Rifinito con granelle di mais Croissant Extra Filling 25g 1B2495 seek the highest quality in no conservanti no mono-digliceridi no aromi arti ciali color pistacchio Filled with white ciok , dark all aspects: rich and natural Dark Cereals Fagotto chocolate, milk chocolate drops ingredients, inimitable taste and 45 47 170°C 28-30 min ® Plain Croissant Apricot Croissant Soft Fruits Multigrain Croissant Soft Fruit Multigrain Vegan Croissant and sprinkled with dark chocolate Filled with irresistible Caffarel dark chocolate cream ECO-friendly packaging. Sprinkled with carrare sugar Shined with cane sugar Shined with cane sugar, with rye flour Filled with soft fruit, sprinkled flakes and sugar grains Sprinkled with crunchy Gold&Black. The perfect 100% natural with buckwheat grains 65 45 170°C 18-22 min 89 45 170°C 23-27 min 103 50 170°C 28-30 min breakfast NO preservatives - NO and cane sugar Maxi size, perfectly fit for the night-loving foodies, 90 55 170°C 23-27 min 85 55 170°C 23-27 min Fresh Sordough MadreCupiello. Vegan range. mono-diglycerides - NO artificial 89 55 170°C 23-27 min to customize with tasty fillings and charming finishings Apricot Jam, without added flavourings, 90 60 170°C 23-27 min flavourings from the Vesuvius National Park Extra Filling: 25g 101 32 190°C 25-30 min