Hazelnut shortcrust biscuits with a white chocolate and rum filling. Baci al Rum share the shape of the Baci range, with a different filling from the dark chocolate Classics.
The product
Serve them after a meal or as part of a selection of filled biscuits. Rum is an ingredient in the recipe; consult the technical information for product details.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto alla nocciola con cioccolato bianco al rum Jamaica.
BUTTER from the Piedmont Alps, sugar, type 0 soft WHEAT flour, HAZELNUT flour, white chocolate [sugar, cocoa butter, whole MILK powder, emulsifier: SOY lecithin, natural vanilla flavouring (origin: Belgium)], Piemonte IGP HAZELNUT flour (3.5%), Jamaica rum (1.4%) (origin: Italy)
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 | 2,274 kJ / 543 kcal |
|---|---|
| Fat | 37.4 g |
| of which saturates | 18.1 g |
| Carbohydrate | 48 g |
| of which sugars | 27.9 g |
| Fibre | 2.4 g |
| Protein | 5.8 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.
