Cream fillings

Pralinosa F

The classic - coveted praline crème since 1937. To fill pralines, pastries and confectioneries, etc. For dressing: whip at 22 - 24°C. To dissolve: Melt to 28 - 32°C.

CHF 18.20*

Pralinosa W

The classic - coveted praline crème since 1937. To fill pralines, pastries and confectioneries, etc.

CHF 18.30*

Choco Pain Noisette

Our nut cacao spread. For production of chocolate-filled rolls, chocolate croissants and other pastry products with a chocolate filling, etc.

CHF 14.00*

Mascarponosa

Neutral Felchlin's 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.

CHF 16.60*

Mangonosa

Mango 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.

CHF 21.00*

Details

Choco-Pain-Praliné

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.

CHF 14.40*

Frambonosa

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.

CHF 20.80*