Dolce Trio
Cocoa biscuit, crocant caramel, white chocolate mousse, mousse of “equador” dark chocolade and mousse of “lacte caramel” chocolate coated with icing.
Details ingredients
specification
Eggs, sugar, cream (35% milk fat), caramel chocolate, white chocolate, “ecuador” dark chocolate (minimum cocoa share: 53%), milk chocolate, milk chocolate icing, milk (3.5% milk fat), cocoa (22-24% cocoa butter), hazelnut paste, crunchy Praline Feulatine, caramel, decoration of dark chocolate, glucose, cocoa grains, gelatin, additive on decorations: E171
Sizes
cake diameter: 27 - 28 cm cake height: 5.5 - 6 cm
Mass (net)
1600 - 1800 g
Number of portions (slices)
16 (cca. 110 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 4 - 6 °C. Use the cake within three days after defrosting. Lifetime of the frozen product (at the temperature of -18 °C) is six months from the production date.
Blanc Satin
Two cocoa biscuits pasted together with Madagascar “Tahiti” vanilla mousse and white chocolate mousse with ground raspberries in the middle.
Details ingredients
specification
Eggs, sugar, cream (35% milk fat), raspberries, milk (3.5% milk fat), white chocolate, decoration of dark chocolate, white chocolate icing, glucose, gelatin, cornstarch, natural vanilla “Tahiti’: additives on decorations: E171, E102, E110.
Sizes
cake diameter: 27 - 28 cm cake height: 5.5 - 6 cm
Mass (net)
1600 - 1800 g
Number of portions (slices)
16 (cca. 110 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 4 - 6 °C. Use the cake within three days after defrosting. Lifetime of the frozen product (at the temperature of -18 °C) is six months from the production date.
Chocolate Heaven
Two cocoa biscuits sodden with Cuban rum and rich cream of dark “equador” chocolate containing with 75% cocoa.
Details ingredients
specification
Eggs, sugar, cream (35% milk fat), “ecuador” dark chocolate (minimum cocoa share: 53%), butter, cocoa (22-24% cocoa butter), decoration of dark chocolate, cocoa mass, rum, gelatin, white chocholate, additives on decorations: E555, El72, E171.
Sizes
cake diameter: 27 - 28 cm cake height: 5.5 - 6 cm
Mass (net)
1600 - 1800 g
Number of portions (slices)
16 (cca. 110 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 4 - 6 °C. Use the cake within three days after defrosting. Lifetime of the frozen product (at the temperature of -18°C) is six months from the production date.
Italian Cheesecake Malina
Crisp crust made of biscuits, butter and “Demerara” brown sugar, Mascarpone mousse and raspberry topping.
Details ingredients
specification
Cream (35% milk fat), mascarpone cheese, sugar, raspberries, pasteurized egg yolks, butter, biscuits, gelatin, white chocolate.
Sizes
cake diameter: 27 - 28 cm cake height: 5.5 - 6 cm
Mass (net)
1600 g
Number of portions (slices)
16 (cca. 100 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 0 - 5 °C. Use the cake within five days after defrosting. Lifetime of the frozen product (at the temperature of -18°C) is 24 months from the production date.
Piemonte
Hazelnut biscuit with the Piedmont region hazelnut mousse, further refined with caramelized hazelnuts and caramel icing.
Details ingredients
specification
Eggs, sugar, cream (35% milk fat), milk (3.5% milk fat), milk chocolate, hazeinuts, “ecuador” dark chocolate (minimum cocoa share: 53%), milk chocolate icing, white flour, gelatin, caramel, butter, decoration of dark chocolate, glucose, natural vanilla, additives on decorations: E555, E172, E171.
Sizes
cake diameter: 27 - 28 cm cake height: 5,5 - 6 cm
Mass (net)
1600 - 1800 g
Number of portions (slices)
16 (cca. 110 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 4 - 6 °C. Use the cake within three days after defrosting. Lifetime of the frozen product (at the temperature of -18 °C) is six months from the production date.
Cheesecake Mango
Crisp crust made of biscuits, butter and “Demerara” brown sugar, Mascarpone mousse and mango topping.
Details ingredients
specification
Cream (35% milk fat), mascarpone cheese, sugar, mango, pasteurized egg yolks, butter, biscuits, gelatin, white chocolate.
Sizes
cake diameter: 27 - 28 cm cake height: 5.5 - 6 cm
Mass (net)
1600 - 1800 g
Number of portions (slices)
16 (cca. 100 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 0 - 5 °C. Use the cake within five days after defrosting. Lifetime of the frozen product (at the temperature of -18°C) is 24 months from the production date.
Coco Caramel
Dark biscuit pasted with Ivory Coast coconut mousse and caramel cream made of finest quality chocolate and whipped cream.
Details ingredients
specification
Cream (35% milk fat), eggs, sugar, chocolate caramel, coconut milk, milk chocolate, cocoa powder 22-24%, cocoa butter, milk chocolate for glazing, coconut flour, milk with 3.5% m.f., soy lecithin.
Sizes
cake diameter: 27 - 28 cm cake height: 5.5 - 6 cm
Mass (net)
1600 - 1800 g
Number of portions (slices)
16 (cca. 110 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 4 - 6 °C. Use the cake within three days after defrosting. Lifetime of the frozen product (at the temperature of -18°C) is six months from the production date.
Lea
Almond biscuit pasted together with caramel mousse, raspberry cream and white chocolate mousse with Madagascar vanilla.
Details ingredients
specification
Cream (35% milk fat), raspberries, eggs, sugar, white chocolate, butter, 60% dark chocolate, almonds, whole-wheat flour, Madagascar vanilla, gelatine.
Sizes
cake diameter: 27 - 28 cm cake height: 5.5 - 6 cm
Mass (net)
1600 - 1800 g
Number of portions (slices)
16 (cca. 110 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 4 - 6 °C. Use the cake within three days after defrosting. Lifetime of the frozen product (at the temperature of -18°C) is six months from the production date.
Tiramisu
The Italian classic soaked in arabica coffee with fresh mascarpone cheese, marsala wine, and rum.
Details ingredients
specification
Mascarpone cheese, cream (35% milk fat), eggs, sugar, flour, instant coffee, rum, gelatine, 22-24% cocoa powder, raising agents: sodium bicarbonate; ammonium bicarbonate, glucose syrup.
Sizes
cake diameter: 30 - 30 cm cake height: 3.5 cm
Mass (net)
1900 - 2000 g
Number of portions (slices)
20 (cca. 90 g per slice)
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Take the cake out from the deep freezer and leave it in the fridge at the temperature of 4 - 6 °C. Use the cake within three days after defrosting. Lifetime of the frozen product (at the temperature of -18°C) is six months from the production date.
Dolce Istra
Chocolate biscuit made of hazelnuts combined with walnut mousse and skuta mousse, coated with fig and orange jelly.
Details ingredients
specification
Cream (35% milk fat), cottage cheese (skuta), eggs, sugar, ground walnuts, orange juice, figs, cocoa, ground hazelnut, mistletoe brandy (biska), gelatine.
Sizes
30 x 30 x 4 cm
Mass (net)
2200 g
Number of portions (slices)
20 - 24
Packing
cardboard box 30 x 30 x 6 cm (frozen)
usage Shelf life: 18 months from date of manufacture at -18 °C. Once defrosted, keep at 0-6 °C and use within 4 days. Flash-frozen, once defrosted should not be refrozen.
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