Page 78 - Demo

| CREAMS AND COATINGS
CREAMS
CLOE ZEROP
PISTACHIO PASTE
15%
STRUCTURE
Soft spreadable cream.
Total Fat
34%
CODE 7564
RECOMMENDED USES
.
ZEROP FILLMILK
LACTIC MATTER
22%
STRUCTURE
Solid spreadable cream.
Total Fat
34%
CODE 7552
RECOMMENDED USES
ZEROP
DARK CREAM
LOW FAT COCOA Total HAZELNUT POWDER average Fat paste
25% 37% 6%
STRUCTURE CODE 7550
Soft spreadable cream.
RECOMMENDED USES
No No No
hydrogenated fats
DESCRIPTION
Pronounced cocoa flavour rounded and softened by the presence of hazelnut paste. Colour of dark chocolate. The exclusive use of karitè and sun- flower oil provides a clean taste.
Use pure as a filling or as an additional element, suitable for reinforcing the flavour of creams and fil- lings, for the preparation of Italian style semifreddi, parfaits, soufflé and glassé.
hydrogenated fats
DESCRIPTION
Basic cream with a delicate milky taste which per- fectly blends with spices, essential oils, fat soluble flavourings. Contains karitè oil. Specific for praline fillings, to be used pure or together with added chocolate. Well indicated with the addition of inclu- sions. In pastry: excellent for cake glazing.
hydrogenated fats
DESCRIPTION
Pistachio cream with the distinctive flavour of the fruit, round, with delicate notes of white chocolate, easy melt in mouth. The absence of palm oil ma- kes it a premium proposal. Soft texture with bright appearance. In positive showcase it maintains the brilliance.
Perfect for filling croissants, cakes and mono. In pa- stry, as a filling to use alone or with the addition of cocoa butter or white chocolate to enhance structu- re. Interesting as profiterole or “rocher” glaze. It can be used in the oven, with the attention of cove- ring it. If personalized with inclusions and additional pistachio paste, it can also represent a proposal to pack in jars or a premium filling for Italian Easter Co- lomba and other festive leavened desserts. In ice cream, it can be used as a sauce, glaze in combina- tion with cocoa butter and / or oils.
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