Preserve too runny or firm for your dessert?
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A preserve that spreads well on bread may behave differently in a biscuit or a layered dessert. Before changing the product, consider the result you want and the stage at which you are using it.
- Crostate & Dolci set for home baking
Fig, strawberry, apricot and mixed berries for tarts and biscuits. The professional baking range is a separate offer available through the trade price list.
When the filling leaks
Check whether the dessert is still warm, the layer is too thick or the recipe calls for filling before or after baking. Allow the cooling time specified in the recipe before judging a slice. Leakage alone does not prove a fault in the jar.
When spreading is difficult
Stir a small portion with a spoon first. On a delicate biscuit, spread with minimal pressure; in a dessert glass, use a separate layer. Avoid adding water or sugar to the jar to turn it into a different preserve.
Choose for the intended use
The linked baking guide compares baked fillings with cold finishing. Crostate & Dolci gives you four flavours for your recipes; this does not imply identical technical performance for all of them.
When to ask for professional advice
If your kitchen needs consistent fillings, processing or supply, describe the application when requesting a trade price list. Check format and suitability for the specific professional product, rather than inferring them from the name of a home baking set.
Choose the jars for your table
- Crostate & Dolci set for home baking
Fig, strawberry, apricot and mixed berries for tarts and biscuits. The professional baking range is a separate offer available through the trade price list.
Check each product page for current contents, price and availability. Follow the label on the individual jar for storage instructions.
Do you run a café, hotel or pastry shop?
Request the trade price list for current formats, quantities and terms. Pastry kitchens have a separate page for the made-to-order baking range.
Baking range for pastry professionals
