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TUORLO D’UOVO:
Ottenuto da uova intere di gallina sgusciate senza altre aggiunte. Il contenuto corrisponde a circa 56 tuorli d’uovo.
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TUORLO D’UOVO PIU:
Ottenuto da uova intere di gallina sgusciate senza altre aggiunte. Il contenuto corrisponde a circa 56 tuorli d’uovo.
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MISTO UOVO:
Ottenuto da uova intere di gallina sgusciate senza altre aggiunte con colorazione più intensa. Il contenuto corrisponde a circa 20 uova.
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ALBUME:
Ottenuto da uova intere di gallina sgusciate senza altre aggiunte. Il contenuto corrisponde a circa 30 albumi d’uovo.
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Burro di sola panna ottenuta mediante centrifugazione. Si tratta di un prodotto di elevate prestazioni qualitative e tecnologiche. Il controllo totale della filiera e la particolare tecnica di lavorazione ne fanno un prodotto che mantiene nel tempo una ottima consistenza e una ottima lavorabilità. L’inoculo di ceppi di batteri lattici (mildgesäuert) avviene in maniera tale da favorire un aroma di burro (e non di sola panna)con caratteristiche marcate ma delicate. Ottimo per tutte le lavorazioni tradizionali. Punto di fusione 30-34°C.
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Burro all’82% di materia grassa speciale per ambienti caldi. Grazie al suo punto di fusione di 36-38°C è particolarmente indicato in ambienti caldi o nelle lavorazioni di croissanteria ove non sia possibile o difficile un condizionamento dei locali. La sua particolare plasticità e la sua eccellente laminabilità, oltre a un ottimo gusto di burro ne fanno un prodotto di versatilità elevata. Ottenuto dal frazionamento di burro di prima qualità e di burro concentrato è addizionato di una piccola percentuale di jogurth di latte magro che ne esalta e salvaguardia i sapori nel prodotto finito.
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La tradizione francese per il burro unita ai rigorosi controlli a cui il Gruppo Lactalis si sottopone costantemente: il risultato sono burri delicati di elevata qualità realizzati per soddisfare le diverse esigenze in laboratorio.
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Burro con materia grassa all’82% o 84% a seconda delle preparazioni che si intendono realizzare, per garantire morbidezza ed elasticità al prodotto finale.
CONSERVAZIONE: a temperatura tra 4° e 6° C
NUOVO FORMATO: i burri Tourage da 82% mg e 84% mg diventano più sottili e più facili da laminare.
Da 2,5 cm a 1,8 cm di ALTEZZA
CARATTERISTICHE:
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L’olio di semi di girasole altoleico 100% italiano, grazie al suo alto punto di fumo, è ideale per fritture leggere, dorate e croccanti con alta digeribilità. Ottimo anche come condimento a crudo.
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Ottenuto dalla raffinazione dell’olio estratto dai semi di arachide. Ha un colore giallo molto chiaro e un aspetto limpido.
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[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row custom_padding=”12px|0px|38.3984px|0px|false|false” custom_padding_phone=”0px|||” custom_padding_last_edited=”on|phone” _builder_version=”3.3.1″][et_pb_column type=”1_3″ _builder_version=”3.3.1″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”TORTA RICOTTA E MANDORLE KG 1,2″ image=”https://www.suddelizie.it/wp-content/uploads/2018/07/torta-ricotta-e-mandorle.jpg” _builder_version=”3.3.1″][/et_pb_blurb][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.3.1″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”TORTA PARFAIT PISTACCHIO KG 1″ image=”https://www.suddelizie.it/wp-content/uploads/2018/07/torta-ricotta-e-pistacchi.jpg” _builder_version=”3.3.1″][/et_pb_blurb][/et_pb_column][et_pb_column type=”1_3″ _builder_version=”3.3.1″ parallax=”off” parallax_method=”on”][et_pb_blurb title=”TORTA RICOTTA E PERE KG 1,2″ image=”https://www.suddelizie.it/wp-content/uploads/2018/07/Torta-ricotte-e-pere.jpg” image_max_width=”97%” _builder_version=”3.3.1″ custom_margin=”0px|||”][/et_pb_blurb][/et_pb_column][/et_pb_row][/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”3.3.1″ custom_padding=”82.0898px|0px|0|0px|false|false”][et_pb_row make_fullwidth=”on” _builder_version=”3.3.1″ module_alignment=”center”][et_pb_column type=”4_4″ _builder_version=”3.3.1″ parallax=”off” parallax_method=”on”][et_pb_text header_2_font_size=”30px” _builder_version=”3.3.1″ header_font=”||||||||” header_2_font=”||||||||” header_2_text_align=”center”]
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