Customer service - Samples

The company Forno d'Asolo SpA is the answer given by more than twenty years by Fabio and Paolo Gallina to the changing tastes of the market of confectionery.

They have been active for several generations in bakery and confectionery and so, handing down tradition and experience, decided to present and combine established knowledge in the art of bakery with technological innovation of the cold. The result was to obtain a product with the quality of tradition and handiness of the service.

The goodness of choice is rewarded by the responses of customers who now exceed 20.000 units and are supplied on time and every week.

 

 

FORNO D’ASOLO S.P.A., is pleased to introduce its production:

 

SAMPLE TYPE A

 

CM60 APRICOT CORNETTO
 60g
CVD STRAIGHT EMPTY CORNETTO
 55g
SCIO CHOCO CREAM WITH HAZELNUTS AND ALMONDS SACCHETTINO
 65g

 

 

To get the best result in the baking of the product, we recommend the following baking instructions:

1. Remove the product from the freezer, place on baking tin spaced (8 pieces on baking tin oven Smeg A41).

2. Leave to rise the product for 10 hours at the temperature of 20/25 ° C.

3. Preheat the oven at a temperature of 175/180 ° C

4. Bake for 20 minutes. Remove from oven and glaze with sugar syrup to taste.

 

 

 

SAMPLE TYPE B


01213 CHOCO CORNETTO READY TO BAKE
90g
CVPR EMPTY STRAIGHT READY TO BAKE CORNETTO
 58g
SCRPR CREAM READY TO BAKE SACCHETTINO
 65g

 

 

To get the best result in the firing of the product, we recommend the following baking instructions:

1. Preheat the oven to 180 ° C.

2. Remove the product from the freezer, place on baking tin spaced (8 pieces on baking tins oven Smeg A41)

3. Bake for 20 minutes. Remove from oven and glaze to taste with sugar syrup.

 

 

 

 

SAMPLE TYPE C

 

06401 CREAM KRAPFEN
60g
06402 APRICOT KRAPFEN
60g
06403 CHOCO KRAPFEN
60g

 

To get the best result in the baking of the product, we recommend the following baking instructions:

1. Remove the product from the freezer at least 2 hours before service

2. Place on tray and cover with a film suitable to prevent the loss of softness

3. Before serving dust over with icing sugar

4. Consume within 24 hours after defrosting

5. The product is already baked. Please avoid any further use of a heat source for defrosting

 

 

 

SAMPLE TYPE D


SME APPLE STRUDELINO
70g
TRCI CHOCO CREAM PLAIT 70g
TRCR CREAM PLAIT
 70g
VMI BLUEBERRY PLAIT
 70g

 

 

To get the best result in the baking of the product, we recommend the following baking instructions:

1. Remove the product from the freezer, place on baking tin spaced (8 pieces on baking tin oven Smeg A41)

2. Defrost the product for at least 30 minutes

3. Preheat the oven to 200 ° C

4. (SME and VMI) bakefor 22/23 minutes. Remove from the oven.

(TRCI - TRCR) bake for 20 minutes. Remove from the oven.

 

 

 

SAMPLE TYPE E

 

PERCIO PERCIOKO WITH HAZELNUTS AND ALMONDS CREAM AND PEARS 80g
CIOLA CIOKOLATE' WITH MILK CREAM AND HAZELNUTS/ ALMONDS CREAM 90g
CONCI CONCHIGLIE WITH HAZELNUTS/ALMONDS CHOCO CREAM 90g
COLAP CONCHIGLIE WITH MILK CREAM
 90g

 

In order to obtain the best result in the baking of the product, we recommend the following baking instructions:

1. Remove the product from the freezer, place on baking tin spaced (8 pieces on baking tin oven Smeg A41).

2. Defrost the product for at least 30 minutes.

3. Preheat the oven at a temperature of 200 ° C and bake for 20/22 minutes. Remove from the oven.

 

 

 

SAMPLE TYPE F

 

CMP75 GLAZED APRICOT READY TO BAKE CORNARETTO
 75g
CVP65 GLAZED STRAIGHT EMPTY READY TO BAKE CORNARETTO
 65g
SCIOGO CHOCO CREAM SACCHETTINO WITH CHOCOLATE DROPS READY TO BAKE
65g
PCRE PANCREMA READY TO BAKE
70g

 

To get the best result in the baking of the product, we recommend the following baking instructions:

1. Preheat the oven at a temperature of 180 ° C

2. Defrost from the freezer, place on baking tin spaced (8 pieces on baking tins oven Smeg A41)

3. Bake for 20 minutes.