Baci al Caramello combine wheat, almond and rice flour shortcrust biscuits with caramel chocolate. They are also known as Baci Gold.
The product
Their caramel filling distinguishes them from the dark chocolate recipes and the Baci POP flavours. Compare the product pages to select your assortment.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto alla mandola e cioccolato al caramello
type 00 soft WHEAT flour, BUTTER from the Piedmont Alps, sugar, ALMONDS, rice flour, Filling (9.1%): caramel chocolate [cocoa butter, sugar, whole MILK powder, MILK sugar, WHEY powder, skimmed MILK powder, caramelised sugar 2%, emulsifier: SOY lecithin, natural vanilla flavouring, salt (origin: Belgium)] (origin: EU)
Allergens are shown in bold.
May contain eggs, peanuts, mustard, sesame, sulphur dioxide and sulphites
Conservare in luogo fresco e asciutto, lontano da fonti di calore e dalla luce diretta
Shelf life 10 mesi dalla produzione, fine mese
| Energy | 2,238 kJ / 535 kcal |
|---|---|
| Fat | 33.6 g |
| of which saturates | 18.8 g |
| Carbohydrate | 51.4 g |
| of which sugars | 20.1 g |
| Fibre | 2.3 g |
| Protein | 7.8 g |
| Salt | 0 g |
Baci di Dama
Shortcrust biscuits made with wheat, almonds and rice flour, with a lemon filling and yellow shells. The safflower and lemon preparation listed in the ingredients gives the dough its colour.
Baci di Venere combine shortcrust dough made with Venere rice, wheat and almonds with a Ruby chocolate filling. They are a different recipe from the hazelnut Baci.
Orange and cinnamon in the filling; wheat, almonds and rice flour in the shortcrust dough. Beetroot and safflower preparations give these Baci POP their orange shells.
Green shortcrust biscuits made with wheat, almonds and rice flour, joined with a pistachio filling. Spirulina gives the shells their colour.
