Venexiana with Apricot
The traditional sourdough dough is enriched by the sweetness of apricot drops, reminiscent of freshly picked sweet and juicy fruit, and a delicious, slightly crunchy almond and sugar glaze. Made with sourdough starter.
In the new 200 g size: the perfect size for a taste that becomes a gift.
€15,00
Price per 1 pc.
Unit weight: 200 g – Box
Out of stock
Packaging
Individually packaged in a cast polypropylene food-grade bag.
Storage
Store in a cool, dry place avoiding direct exposure to light and heat sources. We recommend consuming within 90 days of packaging.
Preparation
Ready to use product.
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).
Highlighted ingredients may cause reactions in allergic or intolerant individuals.
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 |
| Fibre | 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.