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Products
Lauretta - thermostable fillings
Cream fillings
Smooth fruit fillings
Fillings with fruit pieces
Paris delice - fillings with reduced sugar content
Cristalli - decorative gels
Ascanio - mirror glazes
Pectin jellies
Candied fruits
Components for the food industry
Dairy industry
Confectionery industry
Ice cream industry
Recipes
Articles
Ways to use cream and fruit confectionery fillings
Characteristics of cakes in which confectionery fillings can be used
History of candied fruits
Water activity in confectionery goods
Fruit power
Donuts
Puff pastry
How to apply a hot glaze Cristalli
How to apply a hot glaze concentrate Cristalli
How to use a jelly sprayer
About us
Awards
Kandy history
Photo gallery
40 years of Kandy
For distributors
Contact
Caramel shortbread
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Recipes
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Caramel shortbread
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Recipes
Caramel shortbread
Ingredients
500 g flour
½ tsp baking powder
3 tbsp powdered sugar
300 g cold butter
2 egg yolks
3 tbsp 18% cream
caramel flavored Parisian filling
Our products
Caramel-flavored filling
Preparation
Products
Lauretta - thermostable fillings
Cream fillings
Smooth fruit fillings
Fillings with fruit pieces
Paris delice - fillings with reduced sugar content
Cristalli - decorative gels
Ascanio - mirror glazes
Pectin jellies
Candied fruits
Components for the food industry
Dairy industry
Confectionery industry
Ice cream industry
Recipes
Articles
Ways to use cream and fruit confectionery fillings
Characteristics of cakes in which confectionery fillings can be used
History of candied fruits
Water activity in confectionery goods
Fruit power
Donuts
Puff pastry
How to apply a hot glaze Cristalli
How to apply a hot glaze concentrate Cristalli
How to use a jelly sprayer
About us
Awards
Kandy history
Photo gallery
40 years of Kandy
For distributors
Contact
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