Scarpato Dolce Lievitato dal Dolce Cuore di cioccolato 1 kg

Panettone a lievitazione naturale farcito con crema al Cioccolato. Confezione: 1 panettone da 1 kgIngredienti: farina di FRUMENTO, farcitura cioccolato 18%, (acqua, zucchero, sciroppo di glucosio, BURRO, massa dicacao, cioccolato fondente [pasta di cacao, zucchero, cacao magro in polvere, emulsionante:lecitina di SOIA. Cacao70% minimo], cacao in polvere, addensanti: pectina e alginato di sodio, alcol, pasta NOCCIOLA [NOCCIOLE tostatemacinate raffinate 99%, aromi], aroma naturale, conservante: potassio sorbato), UOVA fresche, zucchero, BURRO, lievitonaturale (farina di FRUMENTO, acqua), sciroppo di glucosio, tuorlo d’UOVO fresco, emulsionanti: mono- e digliceridi degliacidi grassi di origine vegetale, LATTE intero, burro di cacao, sale, LATTE scremato in polvere, aromi naturali, Busta zuccheroa velo 30g: zucchero, amido di FRUMENTO, aromi.Contiene: uova, latte, soia, frumento (glutine), nocciole, Può contenere MANDORLE, PISTACCHI.Shelf life: Il prodotto mantiene le sue caratteristiche per 7 mesi nella sua confezione originale. Scadenza: 30.09.2021Conservazione: conservare in luogo fresco e asciutto al riparo da fonti di calore e luce diretta.



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Since 1888 Scarpato represents the true Veronese artisan pastry, a confectionery excellence on the Italian scene. Taste the products processed and kneaded by hand, unique for their softness, flavor and fragrance. The leavening and cooking are carried out with seriousness and passion, the result: delicious artifacts that come to life thanks to the care and respect for natural cycles. Panettone, Pandoro and Scarpato Dove. The law says that in order to be called panettone, a product must be made with sourdough. For this reason, in Scarpato we use only natural yeast from a white mother, handed down since 1888 and refreshed every day of the year by our pastry chefs, with the addition of water and flour, to always give new nourishment to the microorganisms that release the natural components and create the dough to rise.

Estimated between Monday 6 May and Tuesday 7 May.

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