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Fortini chestnut and corn biscuits
Fortini Chestnut and Corn Frollini are obtained by adding chestnut flour and yellow "formenton ottofile" corn flour to the traditional shortcrust pastry, both produced and processed and stone-ground in the upper Garfagnana.
The shortcrust pastry, as with all Fortini biscuits, is produced with a "plunging arm" mixer which massages the dough without stressing it; it is then rolled by hand as in the past and after a long pause of about 48 hours and the correct cooking, the biscuits are packaged one by one, thus allowing their fragrance to be maintained for a long time despite not having antioxidants, preservatives, emulsifiers and food additives .
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Product Details
Ingredients, nutritional values
Nutrition facts
Nutrition facts per 100g
| Energy | 1982/474 kJ/kcal |
| Fat | 25 g |
| Saturates | 15 g |
| Carbohydrate | 57 g |
| Sugars | 23 g |
| Protein | 4.4 g |
| Salt | 0.013 g |
| 1.7 g |
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