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Hazelnut-Cocoa Filling - Painchoc Noisette

Bake-stable hazelnut-cocoa filling. Delicate hints of hazelnut. With non-hydrogenated fats. Suitable for croissants, brioche, and flaky pastries as well as for mechanical processing. Freeze-stable.

Chocolate filling - Painchoc

Bake-stable chocolate filling. Delicate chocolate flavour. With non-hydrogenated fats. Suitable for croissants, brioche and flaky pastries as well as for mechanical processing. Freeze-stable.

Hazelnut-Cocoa Filling - Painchoc Noisettes Branches

Hazelnut-cocoa filling with small almond chunks. 

Pear and Quince Filling - Poirisse

Filling made from quince and ripe pear. Intense fruit mix (pear, quince, sultanas, candied orange peel). Can be used as filling for risolle de Genève and other puff pastry specialities.

Dark compound coating, soft, block

Original Vanil NH 5kg Coins
  • Cocoa content
    19%
    Cocoa butter
    0%
    Fat free cocoa
    0%
Glasura Vanil
  • Cocoa content
    15%
    Cocoa butter
    0%
    Fat free cocoa
    0%
Original Milk 5kg Coins
  • Cocoa content
    3%
    Cocoa butter
    0%
    Fat free cocoa
    3%
  • Fat content
    58.8%
    Cocoa butter
    0%
    Milk fat
    0%
Original White NH 5kg Coins
Glasura White

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Your Nearest Sales Representatives

Maureen Shanahan
  • Artisans & Chefs
1-312-496-7346

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Barry Callebaut USA LLC
903 Industrial Highway
Eddystone, 19022
United States

+1 610 872 4528