Innovative range of toppings with a high resistance to the oven studied by the in-house Research and Development Centre.
The special processing of FarciForno exploits the fibres naturally present in fruits without exasperating the sugar concentration (° Brix), thus solving the problems linked to the transfer of moisture from the filling to the container, whether it be short pastry or puff pastry. The result is a soft filling, with an optimal organoleptic aspect that preserves the friability and crispness of the finished product over the time, thanks to the limited water activity.
In cooking FarciForno does not expand, it is free from the formation of small whole bubbles, does not gel at high temperatures and does not tend to evaporate.
Measurable with piping bag
Ready to use
Biscuits, croissants, pains au chocolat, bakery products
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