In our triple chocolate cookie we have everything what we love: milk chocolate, white and dark chocolate and the most important thing what makes a good cookie: crispness!
Type / flavor:
Packing / weight:
1 egg (small size), 60 g butter on room temperature
Stir the butter till it’s light and fluffy then mix it with the things from the bottle. Take 8 equal portions and shape your cookies. Let it rest in the fridge for half an hour then put it on a lined or greased pan. Bake it for 16-18 minutes at 170 degrees Celsius until it is at.
Wheat flour, sugar, brown sugar, dark chocolate (cocoa mass, sugar, cocoabutter, emulsifier: soy lecithin, natural vanilla flavour), milk chocolate (sugar, cocoabutter, whole milk powder, cocoa mass, skimmed milk powder, emulsifier: soy lecithin, natural vanilla flavour), white chocolate (sugar, cocoabutter, whole milk powder, whey powder, skimmed milk powder, emulsifier: soy lecithin, natural vanilla flavour), sugar, sodium-bicarbonate, salt
The HACCP food safety system has been in practice since 2002, serving food safety and traceability obligations. IFS management system was introduced in 2007. The company has its own laboratory, which forms the basis of internal quality control.
Anuga, one of the largest trade fairs regarding the number of exhibitors and exhibition space, opens its doors at the fair grounds of Koelnmesse on 9 October.
As in all international markets, Felfoldi Ltd is also trying to compete for the mercy of foreign partners, so it’s very important to us to be present at most major exhibitions of the food industry every year.
Last Friday, our Chief Financial Officer, Réka Tóth, PhD was on Dehir’s Esti Közelkép. She was asked about the new and strict environmental regulations and the ever-changing consumer demands.