What it is
Mignon cocoa tartlet shells are ready-to-fill pastry bases with a 44 mm diameter and cocoa at 4%. The shortcrust shell gives pastry teams a consistent small format for individual desserts and buffet service.
Producer and format
The MIO line is associated with Innovaction and is supplied in a 2 kg case. The documented ingredients include wheat flour, vegetable margarine, icing sugar, cocoa powder and pasteurised whole egg; the product contains wheat gluten and egg.
Organoleptic profile
The shell has a crisp, dry bite with a distinct cocoa colour and a restrained cocoa aroma. Its neutral sweetness leaves room for pastry cream, ganache, fruit or mousse.
Professional uses and quantities
Fill one shell per individual portion and adapt the filling quantity to the recipe and presentation. Use them for pastry counters, plated petits fours, dessert buffets and catering assortments.
Errors to avoid
Do not fill too far in advance with a wet preparation, expose the shells to humidity or crush the rim during handling. Avoid overbaking, which can make the small base dry and brittle.
Storage and handling
Store the 2 kg case at room temperature in a dry place, protected from humidity. Close the packaging after opening and follow the best-before and handling instructions on the pack.
LAPA logistics in Switzerland
LAPA distributes the MIO pastry-base format across Switzerland to pastry shops, restaurants, hotels and caterers. The defined case weight supports stock planning for regular production.
Who it is for
For professional pastry teams that need consistent 44 mm cocoa shells ready for filling, portioned desserts, buffets and small-format catering.
