The Round White Paper Baking Cup No. 2 by BP Cartotecnica is the standard paper cup for pralines, chocolates, petit fours and mignon pastries, supplied in a 2000-piece carton (producer size code 25 x 62 mm, EAN 8052994000438). Made of white food-grade paper in Borgo a Buggiano (Pistoia), Tuscany, it guarantees hygiene, uniform display presentation and fast portioning in professional pastry labs, chocolateries and hotel kitchens.
What Is a Paper Baking Cup (Pirottino)?
In Italian pastry tradition the pirottino is the small pleated paper cup that holds a single praline, chocolate or mignon pastry. It was born in artisan workshops as a hygiene and presentation tool: the sweet never touches the tray, the customer never touches the neighbouring pieces, and the display counter stays clean and orderly. The number indicates the size; no. 2 is one of the smallest formats, sized for chocolates and bite-size petit fours.
The Producer: BP Cartotecnica, Tuscany
BP Cartotecnica Srl is a Tuscan paper-converting company based in Borgo a Buggiano, in the province of Pistoia. Founded by Paolo Bonelli, it has specialised in food paper packaging since 1993: pastry trays, baking cups, cake boxes and boards. Laminating, die-cutting and thermoforming are all carried out in-house, from pure board to finished product, and the company is a member of the Autenticamente Made in Tuscany network.
Technical Characteristics
Round cup format no. 2, white food-grade paper, producer size code 25 x 62 mm. Each carton contains 2000 pieces, a volume sized for professional use: a display counter with 40 pralines per tray uses around 200 cups per week, so one carton covers more than two months of service. The neutral white colour fits any visual identity, from classic pastry shop to contemporary chocolate boutique.
Professional Uses in Pastry and Chocolate Work
Use the no. 2 cup for hand-dipped pralines and truffles straight from the enrobing line, for mignon pastries on buffet mirrors, for portioning chocolates into gift boxes and take-away trays, and for keeping greasy or moist items separated on the counter. In banqueting it speeds up service: pieces are pre-portioned in cups and transferred to platters without tongs marking the glaze.
Common Mistakes to Avoid
Do not choose the size by eye: a no. 2 cup is for chocolates and bite-size pieces, while larger mignons need no. 4 or no. 5 formats, otherwise the cup deforms and the piece tips over. Do not store cartons in humid rooms: paper absorbs moisture and loses its shape and stiffness. Do not handle cups with wet or greasy gloves, as the paper marks easily and the white surface shows every stain.
Storage and Handling
Store in a dry place at room temperature, away from humidity, direct light and strong odours, which paper absorbs quickly. Keep the carton closed and take out only the sleeves needed for the day. No cold chain or expiry management is required, which makes this a stock item that can be ordered by full carton or pallet.
Distribution and Logistics in Switzerland
B2B and B2C delivery in Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution with the LAPA fleet across Zurich, Winterthur, Schaffhausen, St. Gallen, Aargau, Bern and Basel; for Ticino (Lugano, Bellinzona), French-speaking Switzerland (Geneva, Lausanne, Fribourg) and Graubuenden (Chur, Davos) shipping within 24-48 hours with partner couriers such as Swiss Post, Planzer and Galliker. No cold chain needed: ideal for full-carton stock orders together with food supplies.
Who Is It For
Pastry shops and chocolateries, bakeries with a sweet counter, hotels and banqueting services, caterers, gelaterias and Italian delicatessens that present and sell pralines, chocolates and mignon pastries. With LAPA, professionals order paper packaging together with mascarpone, chocolate and flour from a single supplier, in a single delivery.
