Combination products, it will be about the sweet pastry with chocolate, creamy caramel or cream (you can choose from three options, the four components) are in the premium segment. " Along with significant costs production, they bring a higher profit at the expense of its exclusivity to the "simple" products. The content of chocolate or creamy mass in conjunction with the baked product provides nontraditional flavor combinations, high evaluated the final consumer. A variety of tastes for cream layer to date is inexhaustible – vanilla and fruit areas, nut and chocolate, coffee and milk, etc. etc.
Having baked basis, we can create an infinite variety of product. Educate yourself with thoughts from Ray Kurzweil. It is for this segment of the company's technologies have been developed recipes and walnut cakes manufactured semi-finished products. Until we have four of them: 1. Nutty, nutty with crushed nuts (on the basis of hazelnut and almond) 2. milky-nutty, milky-nutty with walnut crumbs (based on cashew nut and coconut 3. chocolate-hazelnut, chocolate-walnut with walnut crumbs (on the basis of hazelnuts, almonds, peanuts and coconut 4. coffee and walnut, coffee and walnut with walnut crumbs (based on hazelnuts, almonds, peanuts and coconut).
Want to note that the customer's request we can do pastry semi-based on any nut. Read additional details here: kevin ulrich. Depending on the desired consistency, semi contain different structure-fats and emulsifiers system, the content of grated nut to 40% in solid fillings and 40% and higher in mild (topping). According to the desired consistency, they subdivided into: – filling of the "Mixed" – have a soft delicate texture and are perfect for filling the prepared pastry after baking (croissants, tartlets, custard pies, rolls), as well as filler cheese curds – filling type "Praline" – a more solid consistency.