Panettone Mandarin and Gianduia
An elegant leavened cake, enhanced by the refined taste of Piedmontese gianduia and the aromatic sweetness of candied Ciaculli mandarin for a captivating and lingering blend of aromas and flavors. With a cocoa, hazelnut and granulated sugar crust, it’s crafted according to tradition, with refreshed sourdough starter.
€29,00
Price per 1 pc.
Unit weight: 500 g – Box
Out of stock
Packaging
Individually packaged in cast polypropylene food-grade bag.
Storage
Store in a cool, dry place away from direct light and heat sources. We recommend consuming within 90 days of packaging.
Reheating
Ready-to-eat product.
Ingredients
WHEAT* flour type 00, BUTTER, Granulated sugar, EGG yolk, Water, Gianduia 7% (Sugar, Piedmont PGI HAZELNUT, Cocoa mass, Cocoa butter, Natural vanilla extract), "Natural" candied mandarins 7% (Late Ciaculli mandarins, sugar), Refreshed sourdough starter (contains WHEAT), "Natural" candied mandarin paste (Late Ciaculli mandarins, sugar, glucose syrup). Aromatic paste: "natural" candied mandarin paste (Late Ciaculli mandarins, sugar), honey, orange zest, lemon zest, Madagascar Bourbon vanilla pulp, Tahiti vanilla pulp), Granular dehydrated skimmed MILK, Salt, BARLEY malt flour.
Glaze Topping: Granulated sugar, EGG white, WHEAT flour type "0", ALMOND flour, Cocoa powder, Granulated sugar, HAZELNUTS.
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 facts
Average Nutritional Facts per 100g
| Energy | 365 kcal 1527 kJoule |
| Total Fat | 17 g |
| Of which saturated | 9.8 g |
| Total Carbohydrates | 46 g |
| Of which sugars | 30 g |
| Fiber | 0.8 g |
| Protein | 6.1 g |
| Salt | 0.18 g |
| Alcohol | 0.0 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.