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Panettone filled and covered with Gianduja Streglio Cream 1000gr
Panettone filled and covered with Gianduja Streglio Cream 1000gr

Panettone filled and covered with Gianduja Streglio Cream 1000gr

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It was 1922. In Pietro Ferrua's bakery in Pinerolo, Galup was born. Two years later, in Turin, Pietro Arturo Streglio's laboratory opened, which soon became famous for the dough of his extraordinary Giandujotti. Today, the two confectionery excellences meet in the Gran Galup filled with Gianduja Streglio cream, covered in dark chocolate and praline grains of Italian Hazelnut "Tonda Gentile Trilobata". A century of great pastry tradition for a meeting of surprising sweetness.
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Ingredients and allergens

Allergens are indicated in bold

Flour ofgraintender type “0” -Eggfresh category A from free-range hens 22% -Butter(Milk) - Sugar - Orange fruit paste 5% (Glucose/fructose syrup - Orange peel - Sucrose - Natural flavours - Concentrated lemon juice) - Emulsifiers: mono and diglycerides of fatty acids - Natural yeast (Orange flour)graintender type “0” - Water) -Milkfresh whole - Cocoa butter - Salt - Brewer's yeast - Natural flavours - Flavour (Vanillin).

GIANDUJA FILLING CREAM 15% (Gianduja):Glucose syrup - Water - Sugar - Dextrose - Glucose pastehazelnuts4.5% - Low fat cocoa powder -Milkskimmed powder - Vegetable fat (sunflower, coconut, cocoa butter) - Ethyl alcohol 1.5% - Gelling agent: pectin - Preservative: Potassium sorbate - Flavourings.

13% COUVERTURE CHOCOLATE:Cocoa mass - Sugar - Cocoa butter - Emulsifier: lecithins (soy)- Natural vanilla flavor.

GARNISHED WITH 3% PRALINED HAZELNUT GRANULES:Sugar -Hazelnut35% - Caramel E140b.

May contain other nuts, mustard and peanuts.
Origin of ingredients: EU and non-EU
Nutritional Values

Nutritional values ​​per 100g

  • Energy: 2273 kJ 543 kcal
  • Fat: 29 g
    of which saturated fatty acids: 18 g
  • Carbohydrates: 60 g
    of which sugars: 34 g
  • Protein: 6.9 g
  • Salt: 0.61 g

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GALUP IS MORE
THAN JUST A BRAND.
IT IS A STORY STORY.

A BEAUTIFUL ITALIAN STORY SINCE 1922