FOTO_PANDOLCE AL MOSCATO_DOLCE LANGA
Pandolce Moscato Passito
October 8, 2015
FOTO_PANETTONE CLASSICO_DOLCE LANGA
Panettone
October 8, 2015
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Pandolce hazelnut

During Easter and Christmas are also turning out delicious leavened craft. A leavened dough for about 18 hours, whichIt comes from the passion and love for this job.

INGREDIENTS

Wheat flour, toasted hazelnuts Tonda Gentile Trilobata 15%, butter, egg yolk, sugar, hazelnut paste 4%, 3% dark chocolate chips, eggs, natural yeast powder, emulsifiers: mono-and diglycerides of fatty acids, milk powder, salt, natural flavors of vanilla, icing 10% of the total weight. Glaze: toasted hazelnuts Tonda Dear Trilobata 28%, egg whites, sugar, corn starch, natural aromas of vanilla.


. Best before 4 months from production.
. 500g.
. 750 g.
. 1kg.