> Professional Dessert
A wide and diverse range of versatile products designed to meet the needs of professional bakers, caterers, and restaurant owners. A line dedicated to culinary professionals who want to offer quality and freshness to their customers.
Find your perfect breakfast in just one click: filter our products by filling or format and let the quality win you over.
Filling
Weight
Brioche vuota
Info
| Weight (g): | 100 |
| Code: | B0101 |
| Quantity: | 80 pz |
| By layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 15–17’ |
| Temperature: | 175° / 180° C |
| % umidità: | 70–75% |
| Lievitazione: | 3–5 h |
cornetto vuoto
Info
| Codice | Weight | Quantità | Tempi |
|---|---|---|---|
| C0440 | 120 g | 80 pz/pcs | 18/20 min |
| C0439 | 80 g | 100 pz/pcs | 15/17 min |
| C0421 | 70 g | 100 pz/pcs | 15/17 min |
| C0404 | 70 g | 100 pz/pcs | 15/17 min |
| Temperatura: 175° / 180°C | |||
Gran cornetto
Info
| Codice | Weight | Quantità | |
|---|---|---|---|
| Albicocca Apricot |
C0220 | 85 g | 100 pz/pcs |
| Crema Custard |
C0112 | 85 g | 100 pz/pcs |
| Ciok Hazelnut cream |
C0315 | 85 g | 100 pz/pcs |
| Temperatura: 175° / 180°C | |||
| Tempi di cottura: 15 / 17 min | |||
Mini croissant vuoto
Info
| Weight (g): | 40/30 |
| Code: | C0441/C0406 |
| Quantity: | 4 kg/6 kg |
| By layer: | 9 |
| Pallet: | 90 |
| Cooking times: | 13–15’ |
| Temperature: | 175° / 180° C |
| % umidità: | 70–75% |
| Lievitazione: | 3–5 h |
Croissant integrale al miele
Info
| Weight (g): | 70 |
| Code: | C2003 |
| Quantity: | 100 pz |
| By layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 15–17’ |
| Temperature: | 175° / 180° C |
| Farcitura: | honey |
| % umidità: | 70–75% |
| Lievitazione: | 3–5 h |
Croissant integrale vuoto
Info
| Weight (g): | 70 |
| Code: | C2004 |
| Quantity: | 100 pz |
| By layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 15–17’ |
| Temperature: | 175° / 180° C |
| % umidità: | 70–75% |
| Lievitazione: | 3–5 h |
Fagottino ciock
Info
| Weight (g): | 80 |
| Code: | F0101 |
| Quantity: | 100 pz |
| By layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 15–17’ |
| Temperature: | 175° / 180° C |
| Farcitura: | chocolate |
| % umidità: | 70–75% |
pasta sfoglia
Info
| Weight (g): | 1000 |
| Code: | P1201 |
| Quantity: | 10 pz |
| By layer: | 4 |
| Pallet: | – |
| Modalità di Preparazione: | per intero |
Filling
Weight
Cornetto Ischitano
Info
| Weight (g): | 90 |
| Code: | CIO11 |
| Quantity: | 50 |
| By layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 23/25 min |
| Temperature: | 165/170° |
| Modalità di Preparazione: | All’interno del cartone c’è un flaconcino di glassa da applicare sul prodotto dopo averlo cotto. |
Filling
Weight
Bignè mignon tondo vuoto
Info
| Weight (g): | 4 |
| Code: | B0303 |
| Quantity: | 11,3 kg |
| By layer: | 9 |
| Pallet: | 72 |
| Modalità di Preparazione: | 30’ |
Tappi
Info
| Codice | Weight | Quantità | |
|---|---|---|---|
| Santa Rosa | R0103 | 70 g | 8,5 kg |
| Grandi | R0112 | 60 g | 8 kg |
| Medi | R0113 | 25 g | 6 kg |
| Mignon | R0105 | 18 g | 6 kg |
| Tempi di lievitazione: 12 h | |||
Sfoglia laminata
Info
| Weight (g): | 1000 |
| Code: | S1101 |
| Quantity: | 10 pz |
| By layer: | 4 |
| Pallet: | – |
| Modalità di Preparazione: | per intero |
Zeppola al forno vuota
Info
| Weight (g): | 40/6 |
| Code: | Z0101/Z0102 |
| Quantity: | 45 pz/1 kg |
| By layer: | 8 |
| Pallet: | 56 |
| Modalità di Preparazione: | 30′ |
Coda d’aragosta
Info
| Codice | Weight | Quantità | Tempi | |
|---|---|---|---|---|
| Maxi | A0204 | 135 g | 60 pz/pcs | 35/40 min |
| Grande | A0201 | 120 g | 50 pz/pcs | 35/40 min |
| Media | A0202 | 75 g | 100 pz/pcs | 30/35 min |
| Media | A0203 | 58 g | 100 pz/pcs | 30/35 min |
| Midi | A0103 | 6 kg | 25/30 min | |
| Mignon | A0106 | 6 kg | 25/30 min | |
| Micro | A0102 | 6 kg | 25/30 min | |
| Temperature: 190° / 200°C | ||||
pasta sfoglia
Info
You might also be interested in:
Discover all the offerings that make up the San Giorgio universe. From masterpieces of Italian and Campania-style pastries to international specialties, from fried foods and appetizers to bread and pizza.