Praline filling paste, "Pralipâte"

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Praline filling paste, "Pralipâte"

Technical characteristics

  • Composition: dry fruits (almonds, hazelnuts), caramel.
  • Taste: roasted dry fruits and caramel
  • Particularity: the paste can be crunchy
  • Color: from a clear brown to a dark one
  • No additives

 

Uses

  • Cakes filling
  • Dairy

 

Industries

  • Snacks : ex chocolate bars
  • Cakes : ex praline cakes
  • Ice creams
  • Chocolates
  • Dairy

 

Examples

  • 50% hazelnuts + 50% caramel praline paste used in for Easter eggs
  • 50% hazelnuts and almonds + 50% caramel praline paste used in yogurt