PASSATA ALBICOCCA

Carefully selected apricot puree. Due to its texture, it particularly suits before-baking croissant filling operation. Discover all other apricot versions (Dura, Dulcania and Oro) and cherry variant too.

oven resistant apricot filling having spreadable consistency.

semifinished product for confectionery

the soft structure of the product allows the direct use with sache a poches or mechanical proportioners. The filling must be not mixed before using as this has a negative effect on oven stability.

Carefully selected apricot puree. Due to its texture, it particularly suits before-baking croissant filling operation. Discover all other apricot versions (Dura, Dulcania and Oro) and cherry variant too.

oven resistant apricot filling with a particularly hard structure

semi-finished product for confectionery use

the structure of the product allows its direct employment with pastry bags having right nozzle or with mechanical dosing machines. Do not mix or beat in planetary as this can cause negative effects on the oven stability.

Passata di albicocche da frutta accuratamente selezionata. Grazie alla sua consistenza, è particolarmente indicata per la farcitura ante forno di croissant. Scopri le varianti Albicocca Tipo Dura, Tipo Dulcania e Tipo Oro e la versione Ciliegia.

passata d'albicocca resistente alla cottura in forno ed avente una struttura relativamente morbida.

semilavorato per prodotti da forno fini.

la struttura morbida del prodotto ne consente
l'utilizzo diretto tramite sacchetti con adeguata
bocchetta o tramite dosatori meccanici. Si
raccomanda di non procedere mai a trattamenti
preliminari come la mescolazione o lo sbattimento
in planetaria che avrebbero conseguenze negative
sul comportamento in cottura.

Carefully selected apricot puree. Due to its texture, it particularly suits before-baking croissant filling operation. Discover all other apricot versions (Dura, Dulcania and Oro) and cherry variant too.

oven resistant apricot filling having spreadable consistency.

semifinished product for confectionery

the soft structure of the product allows the direct use with sache a poches or mechanical proportioners. The filling must be not mixed before using as this has a negative effect on oven stability.