These praline spreads are manufactured to cover the needs of professionals within the bakery and pastry industries. They are divided in two major categories:

1. High quality praline spreads
2. General use praline spreads

Each category presents different characteristics in order to offer the best result.

Produced from 6% hazelnut paste, 5% cocoa, milk and sugar. Fats reaching up to 33-34%

100% vegetable praline cream with cocoa flavor, with no milk or animal fat content.

CHARACTERISTICS

A cream with strong cocoa flavor, velvety texture and traces of cocoa powder. Due to its sesame flour content it has a defined flavor of dry nuts.
With an initial sweet taste which slowly turns to the desired bitter flavor of chocolate. Medium fat content of about 32% and strong temperature resilience due to its zero content of milk and lactose.
It does not crystallize when frozen.

PACKAGING

Plastic buckets of 10Kg

MAINTENANCE – CONSUMPTION

APPLICATIONS

In its present form for coating or filling of sweets
As filling for pralines and chocolate shells.
Ideal for producing sweets to be consumed by people with low tolerance to lactose.
During fasting period it can replace all kinds of pralines.

ATTENTION! Avoid high temperature exposure or contact with water as it creates globs.

Produced from 13% hazelnut paste, 5% cocoa, milk and sugar. Fat content up to 33-34%

CHARACTERISTICS

A cream with a very strong aroma and taste of roasted hazelnut, an exquisite and full mouth texture and long aftertaste. In an ambient environment of 20 degrees, the cream has a thick runny texture.
In high temperatures it reveals its aroma, turns shiny, liquefies and returns to its initial state when it cools down. Very resilient it can also be used for coating.
In the fridge it gets firm and can be applied by a piping bag.
Although it does not crystallize in the freezer, it gets ‘wave marks’ on its surface. In such occasions it is suggested to be used as a middle layer and not as surface.
Unification is lost in temperatures over 80 degrees and the product does not recover..

PACKAGING

Plastic buckets of 10Kg and 20Kg

MAINTENANCE – CONSUMPTION

APPLICATIONS

Ideal as filling for croissants and crepes.
When strong aroma and flavor are desired, we and mix the praline with crème patisserie, and use it as filling for éclair, cakes, and millefeuille.
For the production of ganach to fill wafers or biscuit cups and pralines.
It can be mixed with milk or ice-cream to create milk shakes or hazelnut drinks which must be served and consumed shortly.
It can be used in its present condition as a filling for tartlets or cakes, or as coating to attach dry nuts.
Finally it can be used as base for the production of hazelnut ice-cream in the final freezing stage of production.

ATTENTION! Avoid high temperature exposure or contact with water as it creates globs

Praline cream with milk in various flavors: hazelnut, vanilla, strawberry, banana and cocoa.

CHARACTERISTICS

Rich aroma, thick runny texture, balanced flavour, and an exquisite color – identity mark of each flavour. Fat content up to 33-34%. Mixing these pralines into products widens the variety of finished goods.

PACKAGING

Plastic buckets of 2Kg (hazelnut)
Plastic buckets of 10Kg (vanilla, strawberry, banana, cocoa)
Plastic buckets of 20Kg (cocoa)

MAINTENANCE – CONSUMPTION

APPLICATIONS

Suitable as filling for croissants and crepes, tartlets and cakes.
Ideal as decoration for children’s food at birthday parties.
As coating to attach dry nuts and finally for aromatizing and coloring final products.

ATTENTION! Avoid high temperature exposure or contact with water as it creates globs.

An excellent praline cream with cocoa (5%), and 38% fat contents which provide a soft texture.

CHARACTERISTICS

With a distinct hazelnut aroma and flavour, balanced flavor and runny structure enabling the use for filling.

PACKAGING

Plastic buckets of 10Kg and 20Kg

MAINTENANCE – CONSUMPTION

APPLICATIONS

Can be used for coating of croissants, crepes, scones and cakes.
When frozen the cocoa creates “waves”, which can be used for ice cream decoration.
A suitable substitute for chocolate on served ice creams and fruits.

ATTENTION! Avoid high temperature exposure or contact with water as it creates globs.