Biscuits with buckwheat · Nuvoleé Di Leo http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat Tue, 25 Jul 2017 14:49:19 +0000 Joomla! - Open Source Content Management en-gb i Nuvoleé http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat/389-i-nuvolee http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat/389-i-nuvolee

i Nuvoleé
 

Di Leo Nuvoleé

Original and appetizing, Di Leo’s new Nuvoleé range is great news if you are looking to add some flavour to those quick breaks during study, work and sport. Choose your favourite among the many flavours available, whether you are after a natural snack or a gourmet treat, and take them with you in 350g mini packs.

 
]]> staff@chimera.it (Super User) With buckwheat Fri, 20 Jun 2014 11:36:36 +0000 Ingredients http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat/390-ingredients http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat/390-ingredients

Ingredients
 

Tasty, healthy and wholesome ingredients

Our biscuits are full of tasty and wholesome ingredients. Discover the balance between taste and simplicity in our biscuits.

 
]]> staff@chimera.it (Super User) With buckwheat Fri, 20 Jun 2014 11:36:36 +0000 Naturally Di Leo http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat/391-naturally-di-leo http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat/391-naturally-di-leo

Naturally Di Leo
 

Here at Di Leo we use recyclable materials for our packaging
 
]]> staff@chimera.it (Super User) With buckwheat Fri, 20 Jun 2014 11:36:36 +0000 Cut a fine figure with our biscuits http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat/392-cut-a-fine-figure-with-our-biscuits http://www.dileo.it/web/en/products/113-nuvolee/with-buckwheat/392-cut-a-fine-figure-with-our-biscuits

Cut a fine figure with our biscuits
 

Di Leo biscuits are produced using a technique known as wire cutting.
The mix is poured into the mould, just like a pastry syringe, and then cut by a steel wire. This makes the surface of the biscuit rougher and more porous, which means it can be dunked into liquids for longer without breaking. This is a very popular feature for breakfast biscuits.

 
]]> staff@chimera.it (Super User) With buckwheat Fri, 20 Jun 2014 11:36:36 +0000