Conchiglia Ciock is a shell-shaped Italian puff pastry with a chocolate cream filling, supplied raw and deep-frozen, ready to bake on site. Each piece weighs 95 g and the carton holds 60 pieces (5,700 g net). Made without hydrogenated fats and produced by San Giorgio Dolce e Salato in Castel San Giorgio (Salerno, Campania), it lets bars, hotels and pastry shops serve fragrant, just-baked viennoiserie with no laboratory work.
What Conchiglia Ciock is
Conchiglia Ciock belongs to the Italian frozen croissanterie tradition: a pre-laminated, pre-proofed puff pastry shaped like a sea shell (conchiglia) and filled with a chocolate cream. It is delivered crudo e surgelato, meaning raw and deep-frozen, so the dough develops its full flaky structure only when baked in your own oven. This format gives a fresh-baked result at the counter while removing the need for a pastry lab.
The producer: San Giorgio Dolce e Salato
San Giorgio is a specialist of frozen Italian croissanterie based in Castel San Giorgio, near Salerno in the Campania region. Founded in the 1980s by Sabato Bruno as a small pastry workshop, it has grown into an industrial food-service producer of pre-proofed sweet and savoury pastries, from Neapolitan sfogliatella to crisp puff-pastry specialities. The company works with modern lamination and blast-freezing lines that lock the dough at the optimal proofing stage.
Sensory profile
Once baked, Conchiglia Ciock develops a golden, crisp and flaky outer shell with the characteristic layered structure of good puff pastry. The chocolate cream filling stays soft and rich inside, contrasting with the crunchy sfoglia. The shell shape and a light sugar finish make it an elegant single-portion pastry for the breakfast and coffee-break service.
Technical specifications
Raw deep-frozen puff pastry, unit weight 95 g, 60 pieces per carton (5,700 g net), produced without hydrogenated fats. Store at a temperature of or below minus 18 degrees Celsius and never refreeze after thawing. Country of origin: Italy. Producer: San Giorgio Dolce e Salato, Castel San Giorgio (SA).
Professional uses
Bake directly from frozen, without thawing, in a preheated oven at about 175 to 185 degrees Celsius for roughly 16 to 20 minutes, until the pastry is golden and crisp; convection (fan) ovens give the most even result. Ideal for breakfast buffets in hotels, the morning counter of bars and cafes, pastry-shop display cases, brunch service and coffee breaks for catering. Serve warm for the best aroma and flaky texture, dusted with icing sugar if desired.
Pairings
Conchiglia Ciock pairs naturally with espresso, cappuccino and hot chocolate for the classic Italian breakfast, and works alongside other San Giorgio frozen pastries such as cream-filled or plain croissants to build a complete morning viennoiserie display.
Logistics and delivery
LAPA distributes Conchiglia Ciock under unbroken cold chain in Switzerland, with refrigerated and frozen delivery to bars, hotels, pastry shops, gelaterie and restaurants. Frozen logistics keep the product at or below minus 18 degrees Celsius from our warehouse to your kitchen.
Who it is for
Designed for food-service professionals who want a high-quality Italian breakfast pastry that is ready to bake: hotels, bars, cafes, pastry shops, bakeries, gelaterie and catering operators.
