Festinalente creams are a product line gained mixing our acacia honey with butter dry fruits. The combination of these two ingredients breeds delicious spreadable creams, suitable to be tasted in different moments of the day: for breakfast, spread on bread or mixed with hot milk, or just for a break during the day, or even while watching TV during the night.
Every cream has a different relation honey/dry fruits, which has been found studying the taste (none of the flavours has to prevail) and the consistency (the cream has to be both soft and thick in the same time in order to be spread and stay stuck on the bread). The percentage of dry fruits usually goes from 13,5% to 30%, depending on the kind of cream produced.
Creams with dry fruits are mixed only after keeping the product (honey and dry fruits paste) for a few hours at the temperature of 35° C. This is done in order to increase the mixing capacity and to avoid possible divisions among the ingredients, which could happen after a long time.
Products are mixed with a blender for a few minutes and then put in honey-pot when they are still warm and liquid enough to be transferred from the blander to the jar.
Cocoa Spread: with biological wild flower honey, butter nuts and cocoa powder.
Nuts Spread: with biological wild flower honey and butter nuts.
Pistachios Spread: with biological wild flower honey and pistachios paste.
Almonds Spread: with biological wild flower honey and almonds paste
Nuts: with biological wild flower honey and nuts.
Almonds: with biological wild flower honey and almonds.
Walnuts: with biological wild flower honey and walnuts.
Mix fruit: with biological wild flower honey and Mix dry fruit.