D'Orsogna Dolciaria have a department for cream filling with cream being injected in the bignè by 18/20 mm
AVAILABLE FORMATS AND RECIPES
› AMARETTI › MACARON› COOKIES› BROWNIES, SOFT CUBES AND CRUNCHIES› MERINGUES› PRALINES, NOUGATINE, HONEYCOMB
› GLAZED COVERED PRODUCTS› POPPING CANDY› BISCUIT FOR ICE-CREAMS› SPONGE CAKE AND EGG BISCUITS› BIGNÈ
We are continually studying new recipes, new shapes, technology and solutions for the growing market.
› Packaging available
› Research and development