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Gluten free
Hazelnut Spread, 200 g
8,90 €
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The Pancake Bundle is packed for a perfect breakfast or dinner. In the package, you will find BAM Vanilla Paste which adds the intense flavor of Madagascar's bourbon vanilla to pancakes, and two jars of BAM Hazelnut Spread, which, with its creamy texture and authentic taste of roasted Piedmontese hazelnuts, will indulge your taste buds. The pancake pack can also be used to make a fluffy Caesar roast or a "schmorn," and the two products can quickly become part of your daily routine as they quickly find their place in other desserts such as biscuits, custards, cake, or croissant fillings, smoothies or other sweet snacks. The products are gluten-free.
The BAM brand was created to bring premium chocolates and other baking products closer to households. So far, a carefully selected line of high-quality confectionery products has only been available to top pastry chefs, but now you can create with them too. Become a pastry chef with us!
The Pancake Pack contains BAM Hazelnut Spread and BAM Vanilla Paste (50 ml), which is versatile enough to find a place in almost any dessert. The paste is infused with vanilla seeds, adding extra spice to your desserts, such as panna cotta, creme brulee, or vanilla ice cream. The paste is also great in other sweet snacks such as biscuits, cookies, sponge cakes, various custards, and of course, pancakes. Together with the BAM Hazelnut Spread (200 ml), they will quickly become part of your daily routine. BAM Hazelnut Spread with its authentic taste of roasted Piemonte hazelnuts will delight even the most demanding gourmets, and its creamy texture makes it easy to spread on warm pancakes, a slice of bread, or to fill croissants with it.
BAM baking products are for all home bakers and professional pastry chefs who want to add the icing on the cake.
BAM products should be stored between 15 and 20°C in a dry and dark place. The room temperature should never exceed 25°C, and the products should not be exposed to direct light. Avoid refrigerated storage.
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