GOCCIOLONI CIOCCOLATO BIANCO

- They do not dissolve in the dough during baking, withstanding up to 200°C without melting;

- They do not stain the dough;

- After cooking they keep the typical "snap" of high-qiuality chocolate;

White chocolate chips, specifically formulated to maintain shape and consistency even after baking, withstanding up to a temperature of 200ºC without melting.

Designed to absorb less moisture, they allow to keep the dough elastic and to obtain a smother and softer finished product, with delicious inclusions for an intense taste experience.

Ideal for use both in large and medium leavened such us panettone and colombe, and baked goods such as cakes, cookies and muffins.

white chocolate drops stable to cooking, perfect to be included in leavened bakery products such as panettoni, colombe, cakes, muffins and cookies. Produced in shape of 200 pieces/100g.

white chocolate Directive 2000/36/EC

- They do not dissolve in the dough during baking, withstanding up to 200°C without melting;

- They do not stain the dough;

- After baking they keep the typical "snap" of high-qiuality chocolate;

White chocolate chips specifically formulated to maintain shape and consistency even after baking, withstanding up to a temperature of 200 ºC without melting.

Designed to absorb less moisture, they allow to keep the dough elastic and to obtain a smother and softer finished product, with delicious inclusions for an intense taste experience.

Ideal for use both in large and medium leavened such us panettone and colombe, and baked goods such as cakes, cookies and muffins.

white chocolate drops stable to cooking, perfect to be included in leavened bakery products such as panettoni, colombe, cakes, muffins and cookies. Produced in shape of 200 pieces/100g.

white chocolate Directive 2000/36/EC