Skip to Content
CLASSIC CHOCOLATE CORNETTO 50PCSX120GR (SUR)

Price:

£ 42.40


FILETTO DI SALMONE NORV. TRIM D 1400/1800
FILETTO DI SALMONE NORV. TRIM D 1400/1800
£ 24.73
£ 24.73
POLPO T9 GREECE IQF OCT.VULG. FAO 37.3.1 10KG(SAV)
POLPO T9 GREECE IQF OCT.VULG. FAO 37.3.1 10KG(SAV)
£ 153.72
£ 153.72

CLASSIC CHOCOLATE CORNETTO 50PCSX120GR (SUR)

https://www.maasfood.co.uk/web/image/product.template/15896/image_1920?unique=f8a5b4e
15 sold in last 24 hours

£ 42.40 /Box 42.4 GBP

Not Available For Sale

3 people are viewing this right now

  • Conservation
  • Business

This combination does not exist.

You already have 0 Box in your cart.
Get notified when this product is back in stock
We'll send you a single email as soon as we receive new stock from our suppliers.
Conservation: Frozen
MAAS FOOD REFERENCE
MF12424

Terms and Conditions
30-day money-back guarantee
Shipping: 2-3 Business Days

Raw-frozen cornetto, a sweet baked pastry with an elongated shape and pale colour, filled with a hazelnut and cocoa cream making up 40% of the product. Baked to order, it is ideal for the breakfast buffet in hotels, coffee shops and pastry shops.

  • Format: pack of 50 pieces in a food-grade bag inside an outer box; single product weight 100 g
  • Sold as: sold by the case
  • Main ingredients: type 00 GRANO (wheat) flour, vegetable fats and oils (palm, coconut, sunflower), anhydrous BUTTER; hazelnut filling with HAZELNUTS (8%), low-fat cocoa powder and LACTOSE
  • Cooking: defrost in the fridge for at least 90 minutes, brush with egg, bake in a preheated oven at 200 °C for about 18-20 minutes
  • Storage: 8 months at -18 °C
  • Allergens: gluten (wheat), milk (butter, lactose), nuts (hazelnuts); made in a facility that also uses soya and sesame seeds
  • Origin: Surbador, Veglie (Lecce), Salento

Ideal for an Italian-style breakfast, served freshly baked and still warm. Suggested on the morning buffet alongside plain and custard-filled cornetti, or offered as a sweet treat with cappuccino and coffee. Perfect for the coffee shop break and for catering and banqueting service.

Scheda Tecnica CO02.pdf
Download