SKU: 3400432 מוּעֲתָק
Applications
For snacking
Eggs FREE
Non GMO
Milk chocolate (48%) (sugar, cocoa butter, milk powder, cocoa mass, emulsifiers (rapeseed lecithin, E476)), white chocolate (32%) (sugar, cocoa butter, milk powder, emulsifiers (rapeseed lecithin, E476)) , corn balls (19%) (corn flour, rice flour, sugar, salt), water, stabilizer (gum arabic), glucose syrup (sulfite in the product <10 (PPM)).
Total cocoa solids in milk chocolate: minimum 34%.
Total cocoa solids in white chocolate: minimum 36%.
59.3 gr
Energy
(kcal)
5.8 gr
Proteins
(gr)
59.3 gr
Carbohydrates
(gr)
44.6 gr
Sugars
(gr)
29.9 gr
Fats
(gr)
372 mg
Sodium
(mg)
Included allergens Milk
Product may include Almonds, Barley, Brazil nut, Cashew, Chestnut, Coconut, Hazelnuts, Macadamia Nuts, Nuts, Oatmeal, peanuts, Pecans, pine, Pistachio, Sesame, Soy, Walnuts, Wheat
80 cartons on pallet
*The information on the website is for general purposes only. The information appearing on the product packaging is the most up-to-date and will prevail in case of any discrepancies.
120g heavy cream
Vanilla bean
235g White Chocolate Buttons 29% “Carmit”
80g Pistachio Spread 15% “Carmit”
35g gelatin mass
300g whipped cream (soft peaks)
80g glucose
1. Melt the white chocolate using a double boiler (bain-marie).
2. Bring 120g of heavy cream and glucose to a boil, then pour over the melted chocolate.
3. Add the melted gelatin and pistachio spread, and blend with an immersion blender until you achieve an emulsion.
4. Allow to cool to a temperature of 40°C (104°F) and gently fold in the whipped cream until soft peaks form.
5. Pour the mixture into silicone molds and freeze for about 6 hours before serving.
190g butter
15g pistachio paste
100g powdered sugar
1.5g salt
250g all-purpose flour
15g almond flour
300g Pistachio Spread 15% “Carmit”
1. In a mixing bowl, combine the flour, pistachio spread, salt, and powdered sugar.
2. Cut the butter into cubes and add it to the mixture. Mix with a paddle attachment until a crumbly dough forms.
3. Roll out the dough between sheets of parchment paper to a thickness of 3 mm and freeze well.
4. Use a round cutter with a diameter of 5 cm to cut out cookies.
5. Bake at 160°C (320°F) for about 15 minutes on a silicone baking mat.
6. Immediately after baking, allow to cool completely, then fill with pistachio spread and sandwich two cookies together.
| Weight | 6653063 kg |
|---|---|
| Kosher Type | Dairy |
| Allergens | Milk |
| Brand | Carmit |
| Allergens might be included | Almonds, Barley, Brazil nut, Cashew, Chestnut, Coconut, Hazelnuts, Macadamia Nuts, Nuts, Oatmeal, peanuts, Pecans, pine, Pistachio, Sesame, Soy, Walnuts, Wheat |
| Diet | Eggs Free, Non GMO |
