Produse pentru granulati donnini (6)

An accurate selection of high quality coffees from Central and South America, India and Africa roasted to perfection yields the De Roccis CREMOSO espresso. An extraordinary mild and smooth blend with a strong and yet delicate finish.

Misto uova pastorizzate, gocce di puro cioccolato, mandorle grezze, zucchero, burro, grassi e oli vegetali, farina di mandorle, cacao amaro 22/24%, baking.

W: 320 - 330. Patent flour obtained from selected italian, european and north american wheats. Suitable to produce doughs that require to be laminated, folded and rolled. Ideal to obtain layered, flaky and voluminous products. Recommended for brioches and croissants.

Mildly sweet blend from the best Arabica and Robusta coffees with strong flavor and fragrance. It is indeed the traditional and quintessential Italian Espresso! Brazil : Smooth and well-balanced coffee with pure and fine aroma. A very aromatic blend with a chocolaty finish. Costa Rica : High quality coffee with a rich hazelnut colored crema and apple and date fragrance. Light acidity. Indonesia : Rich and fine Robusta coffee with a light caramel fragrance ideal even for the most demanding coffee connoisseurs. Full and strong flavor with a persistent finish. Vietnam : Full bodied Robusta, eclectic and distinctive. Colombia : All Columbian coffees are of the Arabica variety with a rich aromatic fragrance, slightly fruity and a wonderful hazelnut and flowery finish.This coffee is the result of the perfect combination of select Arabica and Robusta coffees. Creamy, smooth and velvety, unique and surprising with a sweet flavor and a fruity finish.

Blend with a strong, distinctive and full all embracing flavor. A Coffee with a strong personality and persistent finish.

100% best Arabica coffees from Brazil, Columbia, Honduras, Costa Rica and Peru. Brazil: “Santos” is a smooth and balanced Brazilian coffee with a clean and fine aroma. A chocolaty flavor, a full body, intense aromas and a persistent finish define its essence. Columbia: Most Columbian coffees are of the Arabica variety: extremely aromatic and full-bodied defined by hazelnut and flowery finish and fragrance. Honduras: Balanced and full-bodied coffee with a sweet liquorish fragrance. Costarica: Excellent coffee with hazelnut-colored crema and a fragrance of apples and dates. Light acidity. Peru: Delicately structured coffee with a fruity and cocoa finish.The specific roast yields a very rich and textured coffee, full-bodied with a persistent finish of flowers and chocolate.