Dust your work surface with a little powdered sugar and roll out the fondant with a rolling pin until it is evenly shaped (2-3 mm thick)

dark place (12-20°C)

burnt wheat flour is produced using a process in which the grains are shelled and toasted

with Lining

PANDORO SPECIAL. By Chef Giovanni Pantaleo. Pasqua Dust your work surface withKINDERINI Panettone. Kinderini Panettone weighing 1200 grams filled with artisanal hazelnut cream. Products made by the company of CHEF GIOVANNI PANTALEO tik toker entrepreneur and founder. website www. worldproductshop. com info. worldproductshop@gmail. com +39 3205735707 Google and social: CHEF GIOVANNI PANTALEO Google and social media: World products agency,