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PANETTONE & PANDORE NEW VINCENTE DARK CHOCOLATE & RED ORANGE
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VINCENTE DARK CHOCOLATE & RED ORANGE

€45.00

Lo Scrittore - Panettone Covered with Dark Chocolate and Red Orange

INGREDIENTS

Flour of FRUMENTO, candied orange peel 20% (orange peel, glucose-fructose syrup, sugar, acidifier: citric acid E330), BUTTER, Sugar, Egg yolkEGG, Natural yeast (flour FRUMENTO, water), Extra Dark Chocolate Drops 6% (cocoa paste, sugar, dextrose, emulsifier: cocoa lecithin SOYA), Emulsifiers: mono and diglycerides of fatty acids, Glucose syrup, MILK skimmed cocoa powder, cocoa butter, honey, natural flavouring, salt. Coating: Extra dark chocolate 8% (cocoa mass, sugar, low-fat cocoa powder, emulsifier: cocoa lecithin), natural flavouring, Salt. SOYA, natural vanilla flavouring), candied orange cubes 1% (orange cubes, glucose-fructose syrup, sugar, acidifier: citric acid E330), granulated sugar.

MAY CONTAIN PISTACHIOS, ALMONDS, HAZELNUTS, MUSTARD AND LUPINS.

STORAGE

Store in a cool, dry place. Do not expose to sunlight. Avoid temperature fluctuations.

Quantity:
Add to Cart

Lo Scrittore - Panettone Covered with Dark Chocolate and Red Orange

INGREDIENTS

Flour of FRUMENTO, candied orange peel 20% (orange peel, glucose-fructose syrup, sugar, acidifier: citric acid E330), BUTTER, Sugar, Egg yolkEGG, Natural yeast (flour FRUMENTO, water), Extra Dark Chocolate Drops 6% (cocoa paste, sugar, dextrose, emulsifier: cocoa lecithin SOYA), Emulsifiers: mono and diglycerides of fatty acids, Glucose syrup, MILK skimmed cocoa powder, cocoa butter, honey, natural flavouring, salt. Coating: Extra dark chocolate 8% (cocoa mass, sugar, low-fat cocoa powder, emulsifier: cocoa lecithin), natural flavouring, Salt. SOYA, natural vanilla flavouring), candied orange cubes 1% (orange cubes, glucose-fructose syrup, sugar, acidifier: citric acid E330), granulated sugar.

MAY CONTAIN PISTACHIOS, ALMONDS, HAZELNUTS, MUSTARD AND LUPINS.

STORAGE

Store in a cool, dry place. Do not expose to sunlight. Avoid temperature fluctuations.

OLIVIERI 1882 Apricot and Salted Caramel Panettone
OLIVIERI 1882 Apricot and Salted Caramel Panettone
€50.00
OLIVIERI 1882 PANDORO PANATONE  750G
OLIVIERI 1882 PANDORO PANATONE 750G
€45.00
OLIVIERI 1882 CLASSIC PANATONE  1KG
OLIVIERI 1882 CLASSIC PANATONE 1KG
€45.00

Lo Scrittore - Panettone Covered with Dark Chocolate and Red Orange

INGREDIENTS

Flour of FRUMENTO, candied orange peel 20% (orange peel, glucose-fructose syrup, sugar, acidifier: citric acid E330), BUTTER, Sugar, Egg yolkEGG, Natural yeast (flour FRUMENTO, water), Extra Dark Chocolate Drops 6% (cocoa paste, sugar, dextrose, emulsifier: cocoa lecithin SOYA), Emulsifiers: mono and diglycerides of fatty acids, Glucose syrup, MILK skimmed cocoa powder, cocoa butter, honey, natural flavouring, salt. Coating: Extra dark chocolate 8% (cocoa mass, sugar, low-fat cocoa powder, emulsifier: cocoa lecithin), natural flavouring, Salt. SOYA, natural vanilla flavouring), candied orange cubes 1% (orange cubes, glucose-fructose syrup, sugar, acidifier: citric acid E330), granulated sugar.

MAY CONTAIN PISTACHIOS, ALMONDS, HAZELNUTS, MUSTARD AND LUPINS.

STORAGE

Store in a cool, dry place. Do not expose to sunlight. Avoid temperature fluctuations.

 

MNUTRITIONAL VALUES

10 servings per container , Serving sizeSlice (100g), Calories per serving 420, Amount/serving % Daily Value* Total Fat 20g 26%Saturated Fat 11g 55%Trans Fat 0.49g Cholesterol 190mg 63% Sodium 230mg 10% Amount/serving % Daily Value* Total Carbohydrate 53g 19% Dietary Fiber < 1g 3% Total Sugars 29gIncludes 10g Added Sugars 20% Protein 8g 16% Vitamin D 1.01mcg 6% • Calcium 36.3mg 2% • Iron 0.77mg 4% Potassium 167mg 4% *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.


It all begins with an idea. Maybe you want to launch a business.

 

★★★★★

 

SERVICE

It is recommended to best enjoy the soft texture of the panettone and enhance the balance of aromas and flavors, to warm it in the oven at 150° for 2 minutes.

 

 

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