For a rich and different breakfast, sultana kranzetti are a must among the Forno in Fiore leavening products: a soft and fragrant flaky puff pastry dough becomes a product with an excellent and fresh taste, easy to use and with consistent results.

For these products, simply leave them to rise at a temperature of 20/23°C for 8/10 hours; then simply brush them with a beaten whole egg or sugar syrup and bake them for a quarter of an hour at 180/190°C. Customers will thus be able to enjoy an exceptional, good and digestible proposal, which is also naturally leavened just before baking. All establishments – bars, hotels or pastry shops – can dose the amount of product they wish to thaw according to estimated demand, even the most imminent, without waste: deep-freezing guarantees long and safe preservation.

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