Galup Panettone filled with Streglio gianduia cream

It was 1922. Galup was born in Pietro Ferrua's bakery in Pinerolo. Two years later, Pietro Arturo Streglio's laboratory opened in Turin and soon became famous for the mixture of his extraordinary Giandujotti. Today, the two confectionery excellences are found 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.

Panettone without raisins and without candied fruit, filled with Streglio gianduja cream and garnished covered with chocolate and garnished with chopped hazelnuts - Naturally leavened baked product - Ingredients: Type "0" soft wheat flour - Fresh category A eggs from hens free-range 22% - Butter ( Milk ) - Sugar - Orange fruit paste 5% (Glucose/fructose syrup - Orange peels - Sucrose - Natural flavors - Concentrated lemon juice) - Emulsifiers: mono and diglycerides of fatty acids - Yeast natural (type “0” soft wheat flour - Water) - Fresh whole milk - Cocoa butter - Salt - Brewer's yeast - Natural flavors - Flavoring (Vanillin). GIANDUIA STREGLIO FILLING CREAM 13% (Gianduja): Glucose syrup - Water - Sugar - Dextrose - Hazelnut paste 4.5% - Low-fat cocoa powder - Skimmed milk powder - Vegetable fat (sunflower, coconut, cocoa butter) - Ethyl alcohol 1.5% - Gelling agent: pectin - Preservative: Potassium sorbate - Flavourings. COVERING CHOCOLATE 15%: Cocoa mass - Sugar - Cocoa butter - Emulsifier: lecithins ( soya) - Natural vanilla flavouring. GARNISHED WITH PRALINED HAZELNUT GRAINS 3%: Sugar - Hazelnut 40% - Rice starch - Maltodextrins - Thickeners: gum arabic - Glazing 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 was 1922. Galup was born in Pietro Ferrua's bakery in Pinerolo. Two years later, in Turin, Pietro Arturo Streglio's laboratory opened, and he soon became famous for the paste used to make his extraordinary Giandujotti. Today, the two sweet excellences
can be found in the in the Gran Galup filled with Streglio Gianduja cream, covered with dark chocolate and praline grains of Italian hazelnut “Tonda Gentile Trilobata”. A century of great pastry tradition for a surprisingly sweet encounter.

Panettone witout sultanas and candied fruit, filled with Streglio hazelnut and chocolate cream, covered in chocolate and topped with caramelized hazelnut grain - Product baked naturally leavened - Ingredients: Wheat flour - Egg of class A from free range hens 22% - Butter ( Milk ) - Sugar - Orange fruit paste 5% (Glucose/fructose syrup – Orange zest - Sucrose - Natural flavorings - Concentrated lemon juice) - Emulsifiers: mono and diglycerides of fatty acids - Natural yeast ( Wheat flour - Water) - Whole milk - Cocoa butter - Salt - brewer's yeast - Natural Flavor - Flavor (Vanillin). STREGLIO 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 15%: Cocoa paste - Sugar - Cocoa butter - Emulsifier: ( soy) lecithin - Natural vanilla flavouring. TOPPED WITH CARAMELIZED HAZELNUT GRAIN 3%: Sugar – Hazelnut 40% - Rice starch – Maltodextrin - Thickeners: gum arabic – Glazing agent: carnauba wax - Flavourings. May contain other nuts, mustard and soy.

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 1826 Kj / 437 Kcal; Fat / Fat 24 g, of which saturated fatty acids/ of which saturates 15 g; Carbohydrates/ Carbohydrate 47 g, of which sugars 23 g; Protein / Protein 5.9 g; salt/salt 0.59 g