Using preserves in home baking: filling and finishing
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Ready-made preserves can go into a dessert before baking or at the finishing stage. The recipe determines which approach to take: the same filling does not need the same treatment in every dessert.
- 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.
Tarts: follow the recipe and control the layer
For a baked filling, spread the preserve over the base as directed by your tart recipe. An overly generous layer can make the filling harder to manage; do not keep adding simply because the tin seems empty. Use the baking time and temperature specified for your pastry.
Biscuits: fill at the right stage
For biscuits baked with their filling, follow the dough recipe. When assembling biscuits after baking, allow the pieces to cool before joining them with preserve. Keep handling the pastry separate from the filling stage.
Cold desserts: keep a contrast
With ricotta or yoghurt, leave some preserve in separate layers rather than stirring it all in. The fruit remains distinct and you can adjust the quantity by tasting. Add crunchy toppings when serving to retain their texture.
Home baking and professional supply
Crostate & Dolci contains fig, strawberry, apricot and mixed berry preserves. This home-use selection does not replace a technical specification for baking performance. Pastry businesses can consult the separate professional baking range and request a trade price list for their application.
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
