Gianduia Paste for Ice Cream and Pastry

A creamy hazelnut and cocoa gianduia paste for ice cream, custard, Chantilly cream, whipped cream, mousses, semifreddi, cake fillings and soft coatings. Its fluid texture helps reduce oil separation over time.

How to use

For ice cream, use 100–160 g per litre of white or yellow base mix, according to the required intensity. In pastry, adjust to the recipe. Finish with chopped or whole hazelnuts or cocoa if desired.

Ingredients

HAZELNUTS, sugar, refined sunflower and cocoa vegetable fats, low-fat cocoa powder, emulsifiers: SOYA and sunflower lecithins, E471; skimmed MILK powder, flavourings.

Allergens

Contains hazelnuts, soya and milk. May contain gluten, eggs, almonds, walnuts, cashews, pistachios, peanuts and sesame.

Storage

Store in the original sealed container in a cool, dry place.

Format

Select the available pack size.