CONFECTIONARY INDUSTRY

Thanks to the development of new production techniques, both industrial and handicraft, G. Mariani & C. Spa have created new natural and natural identical flavours that reproduce exactly the typical tastes of the confectionery industry.
They have also produced aromatic combinations that may improve the taste of the products.

 

 

 

 

 

 

 

 

Aromatic fragrance

Flavour

Natural 

flavour

FLAVOURS for “BAGNE” for PASTRIES

Alchermes

*

 

Amaretto

*

 

Benevento

*

*

Coffee

*

 

Creola

*

 

Curacao

 

*

Limoncello

 

*

Maraschino

*

 

Vanilla

*

 

LIQUID FLAVOURS for BAKERY PRODUCTS

 

Orange

 

*

Brioche

*

 

Butter

*

 

Coffee

*

*

Cocoa – Chocolate

*

 

“Colomba” (Italian Easter cake in the form of a dove)

*

 

Cream sauce

*

 

Croissant

*

 

Milk

*

 

Lemon

*

*

Hazel-nut

*

 

“Pandoro” (Italian Christmas cake)

*

 

“Panettone” (Italian Christmas cake)

*

 

Vanilla

*

*

PASTE FLAVOURS for PASTRIES

Citrus fruits

*

 

Brushwood fruits

*

 

Traditional fruits

*

 

Tropical fruits

*

 

Vanilla

*

 

EMULSION FLAVOURS for PASTRIES

Orange

 

*

Butter

*

 

Croissant

*

 

Lemon

 

*

Vanilla

*

 

FLAVOURS for CANDIES

Citrus fruits tastes

*

 

Brushwood fruits tastes

*

 

Traditional fruits tastes

*

 

Tropical tastes

*

 

Fancy Fruits tastes

*

 

FLAVOURS for ICE-CREAMS

Citrus fruits tastes

*

 

Brushwood fruits tastes

*

 

Traditional fruits tastes

*

 

Tropical tastes

*

 

Cream tastes (custard-cream, chocolate, coffee, fiordilatte, chocolate cream, Malaga, hazel-nut, yogurt, zabaglione, trifle, etc.)

*

 

Extra coffee

 

*