Fine praline paste - made from the finest Piedmontese hazelnuts. For making pralines, chocolate specialities, for filling cookies, to flavor creams and ice creams. 1000g ground mass, 500g white or milk couverture or 400g dark couverture for firm Gianduja. Mix the tempered couverture with the ground mass. Let it set, stir the mass slightly, pipe it.
The fine praline paste almond - made from the finest Valencia almonds. For making pralines, chocolate specialities, for filling cookies, to flavor creams and ice creams. Firm gianduja - 1000g basis mass, 500g white or milk couverture or 400 g dark couverture. Temper couverture, combine with basis mass, fill forms and let set. To decorate: beat for a short time and use.
Rasperry OSA fillings - incomparable quality, ready to use, only natural ingredients. To fill pralines, pastries and confectioneries, etc. For dressing: whip at 22 - 24°C. To dissolve: Melt to 28 - 32°C.
Backe stable filling hazelnut for Pain au Chocolat praline. Milk chocolate filling with hazelnuts for efficient production of chocolate- filled rolls, chocolate croissants and other pastry products with a chocolate filling, etc.
Ready to use. Our new Gianduja has less sugar, has a well balanced cacao taste and contains a high percentage of California Almonds. The result is a perfect texture medium-firm Gianduja with an intense, natural, fruity and nutty taste with a distinct caramel edge. Ideal for cut and moulded chocolates. Suitable for confectionery, pastry, flavouring and ice cream. Melt at 26 - 28°C / 79 - 82°F.