It is the shape of a large gianduiotto and that soft, delicate mixture that has made Galup sweets famous. A few natural ingredients selected in Piedmont, three different work stages and 40 hours of natural leavening with a mother yeast. The Giangalup was created from an old tradition to inaugurate a new one and is dedicated to the most sweet-toothed. It has Gianduja cream filling and an irresistible extra dark chocolate covering, made even more exquisite by the praline Hazelnut* granella.
*<< Product obtained exclusively from “Nocciola Piemonte IGP” (Piedmont Hazelnut)>>
DESSERT, FILLED WITH HAZELNUT AND CHOCOLATE CREAM AND COVERED IN CHOCOLATE AND TOPPED WITH CARAMELIZED HAZELNUT GRAIN - Naturally leavened oven baked product -INGREDIENTS: Wheat flour - Egg of fresh class A eggs - Butter - Sugar - Emulsifiers: mono - and diglycerides of fatty acids - Natural yeast (Wheat
flour - Water) - Whole milk - Cocoa butter - Salt - Brewer’s yeast - Flavouring (Vanilla). CREAM FILLING 25%: (Hazelnut and chocolate cream): Glucose syrup - Water – Sugar - Dextrose - Hazelnut paste 4,5% - Skimmed cocoa powder – skimmed powdered milk - Vegetable fat (sunfl ower, coconut, cocoa butter) – Ethyl alcohol 1.5% - Gelling agent: pectin - Preservative: potassium sorbate - Flavourings. CHOCOLATE ICING 15%: Cocoa paste - Sugar – Cocoa butter - Anhydrous milk fat - Emulsifier: soya lecithin - Natural vanilla fl avouring. TOPPED WITH CARAMELIZED HAZELNUT GRAIN 5%: Sugar – “Nocciola
Piemonte IGP‘’ (Piedmont Hazelnut) 40% - Rice starch - Maltodextrin - Thickeners: gum arabic - Glazing agent: carnauba wax - Flavourings. May contain traces of other nuts.
Origin of ingredients:EU and non-EU
Nutrition information - Average values 100 g: Energy value 1593 kJ/ 380 kcal, Fats 18,8g - of which saturates 9,5g, Carbohydrates 48,1g - of which sugars 31,4g, Proteins 4,8g, Salt 0,45g.
Date of minimum durability: 3 months
Store in a cool, dry place at a max. temperature of 18 ÷ 20°C. Do not expose the product to sunlight or heat sources.