Bauli croissant
Company
Bauli SpA
Like Bauli’s holiday cakes, the Bauli croissants are made using a long natural leavening process.
Water and flour are progressively added to the natural yeast to create a croissant dough without the use of chemical additives, allowing it to rise naturally. After 18 hours of leavening the croissants have the right softness, flavor and unique aroma. They stay fresh for much longer than regular bread or cakes, without any preservatives inside.
This long fermentation process makes a huge difference, ensuring a long shelf life and making them easier to digest and surprisingly delicious!
Bauli croissants are available in 4 delicious fillings: Chocolate, Vanilla, Apricot, Cherry.
They are all individually wrapped: the perfect Italian breakfast or snack on the go!
Bauli chocolate cream filling croissant
Oven backed, Bauli croissants are made with high-quality ingredients, without artificial coloring nor hydrogenated fats.
The chocolate filling version is just delicious! That is why this moist cream-filled croissant is the most preferred by consumers in Italy and abroad.
Weight: 300 g or 500 g (6 pcs or 10 pcs)
Preservation: Keep in its own packing and in a cool place
Shelf life: 6 months
Bauli Panettone Nutrition facts label (average values per 100g)
Energy | 1747 kj 417 kcal |
Protein | 7,3 g |
Carbohydrate | 50 g |
Total Fat | 20 g |
CLAL focus on: Asiago PDO Product of the Mountain
- Name:
- Asiago PDO Product of the Mountain
- Consortium:
- Consorzio Tutela Formaggio Asiago
- Base:
- Vicenza, Italy
- Establishment year:
- 1979
- Products:
- Fresh Asiago, Mature Asiago, Asiago Product of the Mountain
It is the traditional cheese of the Asiago Plateau. Asiago Cheese, which boasts the name "Product of the Mountain", is produced and aged only by cheese-makers located in mountain territory lying at an altitude of over 600 metres, according to strict production guidelines that highlight the repetition of an ancient tradition that protects the environment, grazing livestock and the consumer.