Giangalup 900g

It has the shape of a large Gianduiotto and that soft and delicate dough that has made Galup desserts famous. It's called Giangalup: a new, cheerful recipe from our pastry chefs, who wanted to pay homage to the symbolic chocolate of Turin, among the best known and loved in the world. Few genuine ingredients selected from the Piedmontese territory, three different processing phases and 40 hours of natural leavening with white mother yeast. Giangalup was born from an ancient tradition to inaugurate a new one, dedicated to those with a sweet tooth. With Gianduja cream filling and an irresistible covering of extra dark chocolate, made even more delicious by the chopped Italian hazelnut “Tonda Gentile Trilobata”.

GIANGALUP - FILLED WITH GIANDUJA CREAM, COVERED WITH DARK CHOCOLATE AND PRALINED HAZELNUT GRAINS - NATURALLY LEAVENED BAKED PRODUCT - INGREDIENTS: Type "0" soft wheat flour - Fresh category A eggs from free-range hens - Sugar - Butter - Emulsifiers: mono and diglycerides of fatty acids - Natural yeast (type “0” soft wheat flour - Water) - Fresh whole milk - Cocoa butter - Salt - Brewer's yeast - Flavorings (Vanillin). CREAM FILLING 13% (Gianduja): Glucose syrup - Water - Sucrose - Dextrose - Hazelnut paste 4.5% - Low-fat cocoa powder - Skimmed milk powder - Vegetable fat (sunflower, coconut, cocoa butter) - Alcohol ethyl 1.5% - Gelling agent: pectin - Preservative: potassium sorbate - Flavourings. COVERING CHOCOLATE 20%: Cocoa mass - Sugar - Cocoa butter - Butter - Emulsifier: soy lecithin - Natural vanilla flavouring. GARNISHED WITH PRALINED HAZELNUT GRAINS 6% : Sugar - Piedmont Hazelnut IGP 40% - Rice starch - Maltodextrins - Thickeners: gum arabic - Coating agent: carnauba wax - Flavourings. May contain other nuts and mustard .

STORAGE METHOD: store in a cool, dry place at a maximum temperature of 18 - 20°C. The product must not be presented in showcases exposed to the sun or near heat sources.

It is the shape of a large Gianduiotto and that soft, delicate mixture that has made Galup sweets famous. It is called Giangalup: a new, merry recipe from our confectioners who wanted to pay tribute to the chocolate, symbol of Turin and one of the most well-known in the world. 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 Italian hazelnut “Tonda Gentile Trilobata” grain.

GIANGALUP - DESSERT, FILLED WITH HAZELNUT AND CHOCOLATE CREAM AND COVERED IN DARK CHOCOLATE AND TOPPED WITH CARAMELIZED HAZELNUT GRAINS - PRODUCT BAKED NATURALLY LEAVENED – INGREDIENTS: Wheat flour - Egg of class A from free range hens - Sugar - Butter - Emulsifiers: mono - and diglycerides of fatty acids - Natural yeast ( Wheat flour - Water) - Whole milk – Cocoa butter - Salt - Brewer's yeast - Flavoring (Vanilla). CREAM FILLING 13% : ( Hazelnut and chocolate cream): Glucose syrup - Water – Sugar - Dextrose - Hazelnut paste 4.5% - Skimmed cocoa powder – skimmed powdered milk - Vegetable fat (sunflower, coconut, cocoa butter) – Ethyl alcohol 1.5 % - Gelling agent: pectin - Preservative: potassium sorbate - Flavorings. CHOCOLATE ICING 20%: Cocoa paste - Sugar – Cocoa butter - Butter - Emulsifier: soya lecithin - Natural vanilla flavouring. TOPPED WITH CARAMELIZED HAZELNUT GRAIN 6%: Sugar – “ Nocciola Piemonte IGP'' (Piedmont Hazelnut ) 40% - Rice starch - Maltodextrin - Thickeners: gum arabic - Glazing agent: carnauba wax - Flavorings. May contain other nuts and mustards.

STORAGE CONDITIONS: store in a cool, dry place at a max. temperatures of 18 - 20°C. Do not expose the product to sunlight or heat sources.

Nutritional information per 100g/ Average nutritional values ​​per 100g: Energy value/ Energy 2284 Kj / 560 Kcal; Fat / Fat 29.1 g, of which saturated fatty acids/ of which saturates 18.1 g; Carbohydrates/ Carbohydrate 60.6 g, of which sugars/ of which sugars 35.8 g; Protein / Protein 6.9 g; salt/salt 0.55 g