THE CREAMS

Are the result of years of research, but at last we have managed to obtain a range of products adapted for every type of use.
They can be used in oven products, both before and after cooking, and also on ice-creams creating a crisp chocolate covering or a soft variety of chocolate, of hazelnut or gianduja. .

The Creams can be divided into three main categories:

PRODUCTS FOR THE ICE-CREAMS:
Pasta Richard - Pasta Gianduja - Bacio Amaro (Bitter Kiss) - Bacio Bianco (White Kiss) - Variegato Gianduja - Stracciatella - Copertura Nocciola (Hazelnut coating).

PRODUCTS FOR PASTRIES AND CHOCOLATE: Crema Forno Gianduja (Oven Gianduja Cream) - Crema Forno Cacao (Cacao Oven Cream) - Pasta Nocciola Praliné 50/50 (Hazelnut Praline Cream 50/50) - Pasta Mandorla Praliné 50/50 (Almond Praline Cream 50/50).

PRODUCTS FOR ALL CATEGORIES: Pasta Mandorla (Almond Cream) - Pasta Pistacchio (Pistacchio Cream) - Crema Noce (Walnut Cream) - Crema Pinolo (Pine Kernel Cream) - Crema Caffè (Coffe Cream) - Crema Cappuccino (Cappuccino Cream) - Crema Caramello (Caramel Cream) - Crema Cocco (Coconut Cream).

Packaging:

• Printed tubs of 5, 10 and 25 Kg.
• Plain tubs of 5, 10 and 25 Kg.
• Boxes of 2 tubs of 10 Kg.
• Boxes of 2 or 4 tubs of 5 Kg.