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MINI TART SHELLS,Romania Eurocas price supplier

MINI TART SHELLS

FOB Price:Price can be negotiated

Production Capacity:Anytime, Everywhere

Payment Terms: Negotiable

Update Time:2023-03-06

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Product Description

• ready to use baked tarts, waiting to be filled with Eurocas Rhapsody creams, Eurocas fruit fillings, Dark Creole Chocolate, Vanilla Dream or Eurocas pastry fillings (hazelnut, walnut or poppy seeds); fresh fruits or chocolate decorations, can complete the final tart design

• mini tart shells are easy and very fast to be used and transformed in high added value pastry, confectionery and Horeca products

• the mini tart shells are available in three sizes:

- round 45mm

- oval 65mm

- round 80mm

• each size is available in three dough types:

- sweet dough

- cocoa sweet dough

- salted dough

• low individual cost and high financial results for your business.

Other Products

COLD GLAZES

MINI TART SHELLS

CHOCOLATE COMPOUNDS

CHOCOLATE COUVERTURE

Company Profile

Name: SC EUROCAS - Tehnica Alimentara SRL

Main Products: non dairy cream,mini tart shells,pastry margarine,cream margarine, ready to use creams,fruit fillings,chocolate couverture,vegetable whipping cream,chocolate compounds,spreadable cocoa creams

Business Type: Manufacture

Total Employees: 100 ~ 500

Established Year: 1994

Total Annual Revenue: US$10 Million - US$50 Million

Main Markets: North America,South America,Eastern Europe,Southeast Asia,Africa,Oceania,Mid East,Eastern Asia,Western Europe,

Address: Buziasului Street, No. 36J

House of European tradition and knowledge in the confectionery and pastry products, the Eurocas group of companies produces, distributes and exports high quality ingredients for the pastry and confectionery producers:

- non dairy cream

- vegetable whipping cream

- pastry margarine

- cream margarine

- ready to use creams

- chocolate couverture

- chocolate compounds

- spreadable cocoa creams

- Dutch cocoa powder

- fruit fillings

- mini tart shells

- cold glazes

- powder premixes

- puff pastry margarine

- bake stable creams

- compound chocolate.