Fresh Cannoli Cream - 6 lb. Bakery Pack – Made with Italian Ricotta
$ 98.98
[ COLD SHIPPING INCLUDED ] [ IMPORTED ITALIAN RICOTTA ]
Fresh Cannoli Cream - 6 lb Bakery Pack
Small-batch cream made with imported Italian Ricotta. Packaged in four 1.5 lb vacuum-sealed piping bags for portion control and freezer stability.
Product Logistics
- Total Volume: 6 lbs (Four 1.5 lb bags)
- Base: Whole Milk Italian Ricotta
- Format: Pre-filled piping bags
- Shipping: Expedited Cold Chain
Bakery Performance
- Yield per Bag: ~8 Large or 18 Mini shells
- Texture: High-stability pipe; no weeping
- Storage: Frozen (12 months) / Thawed (5 days)
- Best Use: Cannoli, Layer Cakes, Pastiera
Step-by-Step: How to Fill a Professional Cannoli
01. Defrost Slowly: Move the piping bag to the refrigerator 24 hours before use. Never microwave.
02. Prep the Bag: Massage the bag gently to ensure the Ricotta is unified. Snip 1/2 inch off the tip.
03. The "Middle-Out" Technique: Insert the tip into one end of the shell. Pipe until the cream reaches the center, then repeat from the other side. This prevents air pockets.
04. The Finish: Dip the exposed cream ends into Sicilian Pistachios or our Hand-Cubed Citron.
Baker's Technical FAQ
Why Italian Ricotta vs. domestic?
Imported Italian Ricotta features a finer curd and lower moisture content. This results in a naturally smoother finish and a superior "pipe" that holds its shape inside the shell longer than moisture-heavy domestic alternatives.