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:
120g butter on room temperature, 1 egg
Stir 120g of butter until foam-flecked, then add a small size egg. Mix it with the content of the bottle. Wrap up the mixture in plastic wrap, in a roll shape, and let it rest in refrigerator for 30 minutes. Cut 1,1-5cm slices from the roll! Cover baking pan with baking paper, place the slices and bake them for 16-18 minutes at 170 degrees Celsius.
Wheat flour, dark chocolate (cocoa mass, sugar, cocoa butter, emulsifier: soy lecithin, natural vanilla flavour), milk chocolate (sugar, cocoa butter, whole milk powder, cocoa mass, skimmed milk powder, emulsifier: soy lecithin, natural vanilla flavour), white chocolate (sugar, cocoa butter, whole milk powder, whey powder, skimmed milk powder, emulsifier: soy lecithin, natural vanilla flavour) sugar, brown sugar, baking powder, 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.