> Professional Pastry
A broad and diverse range of versatile products created to meet the needs of professional bakers, caterers and restaurateurs. A range dedicated to food professionals who want to offer their customers outstanding quality and freshness.
Find the ideal product in one click: filter our selection by filling or size and let their quality win you over.
Filling
Weight
Plain brioche
Info
| Weight (g): | 100 |
| Code: | B0101 |
| Quantity: | 80 pcs |
| Per layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 15–17’ |
| Temperature: | 175° / 180° C |
| Humidity: | 70–75% |
| Proofing time: | 3–5 h |
Plain cornetto
Info
| Code | Weight | Quantity | Time |
|---|---|---|---|
| C0440 | 120 g | 80 pcs | 18/20 min |
| C0439 | 80 g | 100 pcs | 15/17 min |
| C0421 | 70 g | 100 pcs | 15/17 min |
| C0404 | 70 g | 100 pcs | 15/17 min |
| Temperature: 175° / 180°C | |||
Large cornetto
Info
| Code | Weight | Quantity | |
|---|---|---|---|
| Apricot Apricot |
C0220 | 85 g | 100 pcs |
| Cream Custard |
C0112 | 85 g | 100 pcs |
| Ciok Hazelnut cream |
C0315 | 85 g | 100 pcs |
| Temperature: 175° / 180°C | |||
| Baking time: 15 / 17 min | |||
Plain mini croissant
Info
| Weight (g): | 40 | 30 |
| Code: | C0441 | C0406 |
| Quantity: | 4 kg | 6 kg |
| Per layer: | 9 | |
| Pallet: | 90 | |
| Cooking times: | 13–15′ | |
| Temperature: | 175° / 180° C | |
| Humidity: | 70–75% | |
| Proofing time: | 3–5 h | |
Whole-wheat croissant with honey
Info
| Weight (g): | 70 |
| Code: | C2003 |
| Quantity: | 100 pcs |
| Per layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 15–17’ |
| Temperature: | 175° / 180° C |
| Filling: | honey |
| Humidity: | 70–75% |
| Proofing time: | 3–5 h |
Plain whole-wheat croissant
Info
| Weight (g): | 70 |
| Code: | C2004 |
| Quantity: | 100 pcs |
| Per layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 15–17’ |
| Temperature: | 175° / 180° C |
| Humidity: | 70–75% |
| Proofing time: | 3–5 h |
Chocolate puff pastry parcel
Info
| Weight (g): | 80 |
| Code: | F0101 |
| Quantity: | 100 pcs |
| Per layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 15–17’ |
| Temperature: | 175° / 180° C |
| Filling: | chocolate |
| Humidity: | 70–75% |
Puff pastry
Info
| Weight (g): | 1000 |
| Code: | P1201 |
| Quantity: | 10 pcs |
| Per layer: | 4 |
| Pallet: | – |
| Preparation method: | whole |
Filling
Weight
Ischia-style cornetto
Info
| Weight (g): | 90 |
| Code: | CIO11 |
| Quantity: | 50 |
| Per layer: | 9 |
| Pallet: | 72 |
| Cooking times: | 23/25 min |
| Temperature: | 165/170° |
| Preparation method: | A bottle of glaze is included in the box to apply to the product after baking. |
Filling
Weight
Plain round mini choux pastry
Info
| Weight (g): | 4 |
| Code: | B0303 |
| Quantity: | 11,3 kg |
| Per layer: | 9 |
| Pallet: | 72 |
| Preparation method: | 30’ |
Tappi
Info
| Code | Weight | Quantity | |
|---|---|---|---|
| Santa Rosa | R0103 | 70 g | 8,5 kg |
| Large | R0112 | 60 g | 8 kg |
| Medium | R0113 | 25 g | 6 kg |
| Mignon | R0105 | 18 g | 6 kg |
| Proofing time: 12 h | |||
Laminated puff pastry
Info
| Weight (g): | 1000 |
| Code: | S1101 |
| Quantity: | 10 pcs |
| Per layer: | 4 |
| Pallet: | – |
| Preparation method: | whole |
Plain baked zeppola
Info
| Weight (g): | 40 | 6 |
| Code: | Z0101 | Z0102 |
| Quantity: | 45 pcs | 1 kg |
| Per layer: | 8 | |
| Pallet: | 56 | |
| Preparation method: | 30′ | |
Lobster tail
Info
| Code | Weight | Quantity | Time | |
|---|---|---|---|---|
| Maxi | A0204 | 135 g | 60 pcs | 35/40 min |
| Large | A0201 | 120 g | 50 pcs | 35/40 min |
| Medium | A0202 | 75 g | 100 pcs | 30/35 min |
| Medium | A0203 | 58 g | 100 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 | ||||
Puff pastry
Info
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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.