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Home
Chocolat-Couverture
Cacao products
Fillings to bake
Products for decoration
Fillings
Tools
Specialties
Recipe Book
Gutscheine
News
Show all Chocolat-Couverture
Chocolates
Chocolats dark
Chocolats milk
Chocolats white
Couvertures
Couverture dark
Couverture milk
Couverture white
Cru Couvertures
Couverture Cru dark
Couverture Cru milk
Couverture Cru white
Grand Cru Couvertures
Couverture Grand Cru dark
Couverture Grand Cru milk
Couverture Grand Cru white
Special Couvertures
Special Couverture dark
Special Couverture white
Special Couverture milk
Show all Cacao products
Cacao bean
Cacaobutter
Cacao fruit juice
Cacao masses
Cacao nibs
Cacao nibs Qroqant
Cacao powder
Cacao shells
Show all Fillings to bake
Pastry specialties
Fruit baking masses
Hazelnut baking masses
Almond baking masses
Show all Products for decoration
Decorta
Qroqant
Marzipan
Modelling mass
Streusel Flakes Nougat
Crisp
Scrivosa
Caramel
Glaze dark
Show all Fillings
Cream fillings
Base cream
Giandujas
Giandujas
Caramels
Mousse
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Back Show all categories Cream fillings
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Pralinosa F
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*
Mangonosa
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*
Pralinosa W
Pralinosa W
The classic - coveted praline crème since 1937. To fill pralines, pastries and confectioneries, etc.

CHF 18.30*
Choco-Pain-Praliné
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*
Mascarponosa
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*
Choco Pain Noisette
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*
Frambonosa
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*

* All prices incl. VAT plus shipping costs and possible delivery charges, if not stated otherwise.

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Max Felchlin AG

Address

Max Felchlin AG

Gotthardstrasse 11

6438 Ibach

Switzerland

Switzerland

T +41 41 819 65 00

verkauf@felchlin.com

Export

T +41 41 819 65 00

export@felchlin.com

INDUSTRIAL SALES CH/EU

T +41 41 819 65 00

industry@felchlin.com

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