Nuts & Nut pastes - Hazelnut Gianduja - Carmaduja - 7kg tray

Dark hazelnut paste offers a well-balanced taste of chocolate and hazelnut with a rich and firm texture. With non-hydrogenated fats. Filling for chocolate truffles and confectionery specialities. Base for mousses. For covering cakes and pastries (rolled out). Do not heat above 30°C. Tip: For filling hollow chocolate truffles, Carmaduja needs to be tempered.

Quick and easy preparation of coconut macaroons, coconut cake bases and coconut cookies. Makes 3.9kg of dough or 78 coconut macaroons of 50g each.

Combine contents of 3kg pail with 900g cold water and mix with a strong flat beater for 5 minutes on speed two. Pipe onto baking paper with star nozzle and bake for approx. 15 minutes. Baking temperature: 200°C.

Quick and easy preparation of hazelnut macaroons, hazelnut bases and hazelnut cookies. Makes 3.65kg of dough or 73 hazelnut macaroons of 50g each.

Delicate bitter almond flavour. For amaretti, pastries, specialities and cookies. For amaretti, whip up with egg white and pipe. Dust with icing sugar and push down. Allow to dry for 12 hours. Bake at 210°C for approx. 10 minutes.