An intuition of our pastry chefs for a breakfast that has all the flavour of a festive day. The Galup Pandoro and Panettone, sliced and baked in the oven.
Mix of Panettone and Pandoro - Product baked naturally leavened
INGREDIENTS: Soft wheat flour type “0” - Egg of fresh class A 23 %- Candied apple 21% (Apple - Glucose/fructose syrup - Sucrose - Concentrated lemon juice) – Sultanas 21% - Chocolate drops 19% (sugar, cocoa paste, cocoa butter, emulsifier: soy lecithin) - Semi-candied strawberries 18% (Strawberries - Glucose/fructose syrup - Sucrose – Concentrated lemon juice - Preservative: Potassium Sorbate) - Butter - Sugar - Water - Candied orange peel 8% (Orange peel - Glucose-fructose syrup - Sucrose - Concentrated lemon juice) - Egg yolk of fresh class A eggs - Natural yeast (Soft wheat flour type “0” - Water) – Moscato wine 4% - Whole fresh milk - Emulsifiers: mono- and diglycerides of fatty acids - Candied lime peel 3% (Lime peel - Glucose-fructose syrup – Sucrose - Concentrated lemon juice) - Cocoa butter - Salt - Malted barley extract - Honey - Flavourings.
FROSTING INGREDIENTS 11%: Sugar – Eggs white of fresh class A eggs - ‘’Nocciola Piemonte IGP‘’ flour (Piedmont Hazelnut) 9% - Rice flour - Sunflower seed oil - Rice starch - Flavouring. Topped with pearl sugar 5% and whole almonds 3%.
May contain traces of nuts.
Origin of ingredients:EU and non-EU
Nutrition information - Average values 100 g: Energy value 1809 kJ/ 432 kcal, Fats 21,0g - of which saturates 11,9g, Carbohydrates 58,3g - of which sugars 21,5g, Proteins 6,1g, Salt 0,05g.
Date of minimum durability: 6 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.