Baci Dark have cocoa in the hazelnut shortcrust dough, with a dark chocolate filling containing at least 73% cocoa.
The product
The cocoa in the dough distinguishes them from the classic recipe. Offer the two together to give customers a choice of flavours.
Codes, cases and prices in the catalogue reserved for retailers.
Legal name Biscotto di nocciola al cacao con cioccolato fondente
type 0 soft WHEAT flour, sugar, BUTTER from the Piedmont Alps, HAZELNUT flour (15.2%) (origin: Italy), Piemonte IGP HAZELNUT flour (3.7%) (origin: Italy), cocoa powder (1.6%) (origin: non_UE), Filling (9.1%): dark chocolate [Cocoa mass, sugar, cocoa butter, emulsifier: SOY lecithin, natural vanilla extract, (Cocoa min. 73%)] (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 | 2,328 kJ / 556 kcal |
|---|---|
| Fat | 34.7 g |
| of which saturates | 15.6 g |
| Carbohydrate | 57.6 g |
| of which sugars | 31.2 g |
| Fibre | 4 g |
| Protein | 7.2 g |
| Salt | 0.1 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.
