Apricot Venexiana
The traditional sourdough dough is enriched with the sweetness of apricot drops, reminiscent of fresh-picked juicy fruit, and a delicious, slightly crunchy almond and sugar glaze. Made with sourdough starter.
€38,00
Price for 1 pc.
Unit weight: 800 g – Box
Il prodotto sarà disponibile per la spedizione dal 23 febbraio. Se desideri riceverlo entro Pasqua, ordinalo entro e non oltre il 23 marzo.
Packaging
Individually wrapped in a food-grade cast polypropylene bag.
Storage
Store in a cool, dry place, away from direct light and heat sources. Best enjoyed within 90 days of packaging.
Serving Suggestion
Ready to eat.
Ingredients
Type "00" soft WHEAT flour, BUTTER, Apricot Granules (Fruit, Apricot Puree, Apple Puree, Sucrose, Fructose syrup, Rice flour, Cocoa Butter, Thickener: Pectin, Acidity Regulator: Citric Acid, Natural Apricot Flavor) (14%), EGG yolk, Water, Sourdough starter (contains WHEAT), Granulated sugar, Candied orange (Navel orange peel, sugar, glucose syrup), Granular dehydrated skimmed MILK, Salt, Orange zest, BARLEY malt flour, Lemon zest, Madagascar Bourbon vanilla bean paste.
Glaze Coating: (Granulated sugar, EGG white, ALMOND flour, Sunflower oil, Potato starch, Corn starch).
Decoration: (Pearl sugar).
The highlighted ingredients may cause reactions in people with allergies or intolerances.
Dichiarazione Allergeni
Nel nostro laboratorio utilizziamo materie prime con i seguenti allergeni: CEREALI, NOCI, NOCCIOLE, MANDORLE, PISTACCHI, SESAMO, SOIA, LATTE, UOVA, SENAPE.
Product subject to weight loss.
Nutritional values
Average Nutritional Values per 100g
| Energy | 357 kcal 1494 kJ |
| Total Fat | 16 g |
| Of which saturates | 8.9 g |
| Total Carbohydrates | 46 g |
| Of which sugars | 29 g |
| Fiber | 1.2 g |
| Protein | 6.2 g |
| Salt | 0.17 g |
| Alcohol | 0 g |
Sei un professionista del settore Food Service?
Abbiamo creato la linea Food Service per soddisfare le esigenze di chef, baristi e artigiani del settore alimentare che desiderano offrire un cestino del pane di alta qualità, o creare imbottiti a regola d’arte dove il pane non sia semplicemente un contenitore, ma concorra con la sua qualità ad elevare l’esperienza gustativa complessiva.