Cheese

Cheese
  • Formaggio
  • Beverages
  • Butter
  • Cheese
  • For cooking
  • For whipping and cooking
  • Hoplà
  • Low moisture mozzarella
  • Low moisture mozzarella, 100% Italian milk
  • Mascarpone
  • Milk
  • Mozzarella in whey
  • Ricotta
  • Skinless burrata
  • Spray
  • Spray cream
  • Stracchino
  • Stracciatella
  • Sweetened for whipping
  • Traditional T.S.G mozzarella fresh
  • Trevalli
  • Whipping and cooking cream
  • Yoghurt

Fresh high-quality milk

Fresh pasteurised cream

Mascarpone Mix

Mascarpone

High-temperature pasteurised cream

Butter

Fiordineve Spray Cream 32%

Yoghurt

Cow’s milk ricotta

UHT Whipping and Cooking Cream LA 35 Lactose-Free

Mixed-milk ricotta

UHT Whipping and Cooking Cream LA 38

Fresh spreadable cheese

Creamy stracchino

Barista Soya drink

100% Plant-Based Spray

Plant Based Cooking

Cooking & Dressing Sauce

Stracciatella, 100% Italian milk

Burrata (no knot), 100% Italian milk

T.S.G. Mozzarella, 100% Italian milk

Mozzarella bites, 100% Italian milk

Pizza mozzarella loaf, 100% Italian milk

Pizza mozzarella, 100% Italian milk

Pizza mozzarella, Naples-style julienne

Pizza mozzarella, julienne

Pizza mozzarella, diced

Whipping and cooking cream

For whipping and cooking, Dual Top 90/10

For whipping with sugar, EASY TOP

For whipping with sugar 100% VEG

For whipping with sugar

Fresh whole milk

Barista whole milk

UHT Whipping and Cooking Cream LA 35

NEWS AND TIPS FOR PROFESSIONALS

INSPIRATION

Hoplà Professional Easy Top: A Revolution in Cake Decorating, Combining Stability and Performance
Tips

Hoplà Professional Easy Top: A Revolution in Cake Decorating, Combining Stability and Performance

DISCOVER
Per pasta frolla al cacao: setacciare le polveri (farina, cacao amaro, zucchero a velo), aggiungere il burro Trevalli Professional ammorbidito tagliato a tocchetti, i semi di vaniglia e i tuorli. Formare un panetto, avvolgere con pellicola e far riposare in frigorifero per 30 minuti. Dopo il raffreddamento stendere la frolla a 3 mm, inserirla nello stampo, bucherellare il fondo e cuocere a 175 °C per 15 minuti. Sfornare e lasciare raffreddare.
Recipes

Hazelnut and Apricot Roulade with Mascarpone Cream

DISCOVER

WOULD YOU LIKE MORE INFORMATION?

WOULD YOU LIKE MORE INFORMATION?