fu#y baked
Custard Ciok
Cod. 2358 70 28
Plain
Cod. 2383 50 28
Apricot jam
Cod. 2384 70 28
2017
MONOPORTION CAKESThaw and s-ve, Cu34lo 789: a ;< range ? mA8BCA caEs.
Mini Cake with less than 100 kcal
Mele rifinito con fiocchi d’avena
Cod. 2376 48 60
fresco
Dolcezza Amarena Fabbri
Cod. 2375 90 24
Orange Vegan Ciok
Cod. 2379 82 24
la bontà del cornetto
facilità di servizio del muffin
an easy of usemuffin
a deliciuouscroissant
Enhance its fragrance
in the microwave
Apricot JamWITHOUT ADDED FLAVOURINGS
Vesuvio National Park
Administrative & Sales Office: Riviera di Chiaia, 215 - 80121 Napoli - ITALY - ph. +39 081 400816 - fax +39 081 419059
Legal Head Office and Factory: Zona industriale Asi - Pascarola (NA) - ITALY - ph. +39 081 8349277 - fax. +39 081 8349294
fresystem.com - cupiello.com
Technology
Apricot jam
Palm Free, refined with sugar grains
and filled with apricot jam
Cod. 2366 85 60
Curved with multigrain and cranberries
Palm Free, refined with buckwheat and cane sugar
filled with cranberries
Cod. 2368 90 36
Plain Curved
Palm Free, refined
with buckwheat and cane sugar
Cod. 2369 75 36
Plain Madrevegano
Palm Free, refined with cane sugar
Cod. 2365 68 60
VIENNOISERIE
ready to bake
Granfagotto Lemons of Sicily and Almonds
Refined with sliced almonds
and oatmealCod. 2189N 115 40
Cod. 1049857 52 72
Soft fruit Swirl
Refined with sugar
Gr a cHIeJ ?Kr, Cu34lo range L rich and ;<, ;N baEry 7QucR.
S Tet V neWX trenY and V incrZ[ngly n\Y ? V new c9tuT], Cu34lo launch: a Vegan range.
A` V aabr ? V rZl cadlean tradeiA,s?t dfgh crghant ;N cuXard and iack ch-ry, and mBe...
The tradeiAal French crghant in “Cu34lo” Xyn
Cod. 2370 87 45
MAXI Plain multigrain
Refined with sugar and oatmeals
Custard and
Refined with sugar
Cod. 2399 95 36
nd
Plain
Refined with sugar
Cod. 2377 95 36
A` V WalN and toJ ? V prZl
Cuor di Luna
Two colours cocoa
filled with white chocolate
Cod. 2385 95 36
Cod. 2359 22 150
Mini Multigrain All Butter 18% PlainRefined with flax seed and sunflower seeds
Mini All Butter 22% PlainGilded eggCod. 2357 22 150
fresco
fresco
croissant soft dough
-30% of fats
-50 % of sugar
-30% of fats-30 % of sugar
brewer’syeast
ready to bake
