Pan brioche with Pistachio Sciara is a naturally leavened artisan cake, covered with white chocolate icing and pistachio grains, enriched inside with delicious pistachio cream.
Made with a handmade process and strictly with sourdough, Pan brioche is now even more delicious
. Our Pistachio Pan brioche, in fact, has a soft and fragrant dough, which contains a pistachio cream with an intense taste.
The Pan brioche Sciara is also embellished with a delicious coating made with white chocolate and Pistachio grains.
This baked dessert is ideal to enjoy at the end of a meal or to enrich your delicious break.
The Pan brioche Sciara is also a great gift idea that no Pistachio lover will be able to resist
! Our Pan brioche is a handmade product that reflects the canons of the best baked desserts and is then hand wrapped with care to give you all the pleasure of the best handmade pastry creations.
Suggestions for use: slightly warm the Pan Brioche before consuming it and you will be able to enjoy its fragrance to the fullest!
Wheat flour, butter, egg yolk, sugar, pistachio cream (11.2%) [pistachio 40%, non-hydrogenated vegetable oils and fats (sunflower oil, coconut oil, cocoa butter), sugar, skimmed milk powder, emulsifier: sunflower lecithin, antioxidant: E300 ascorbic acid, preservative: E202 potassium sorbate, flavour: vanillin, colourings: copper chlorophyllin and curcumin], natural yeast, honey, invert sugar, salt, emulsifier: E471 mono and diglycerides of fatty acids, natural vanilla flavour, flavourings.
Coating: white chocolate (sugar, cocoa butter, milk powder, whey powder, emulsifier: soy lecithin, vanilla extract), pistachio nuts (5%).
(Allergens present are highlighted in italics).
Net weight: 400 g
Nutritional characteristics (average values per 100 g):
Calories 490 Kcal/2049 Kj, Fat 27 g, Saturated fatty acids 10,3 g, Carbohydrates 42,6 g, Sugars 26,7 g, Protein 18,3 g, Dietary fibre 1,7 g, Salt 0,6 g.
Expiry date: 4 months from the date of production.
Store in a cool and dry place.
Once opened, consume quickly.