685 TECHNOICE (Agent that increases volume, structure and emulsion) - powder preparation 20 x 1 kg
This agent binds the water, fat and air molecules together bringing more structure to gelato. It allows gelato to take in more air (overrun) and avoids water deposits on Gelato. In pastry, it increases emulsion allowing Sponge Cake dough to take in more air. It is odourless and tasteless. (Hot and Cold process)
Gelato recipe: 5gr Technoice, 1000gr White or Fruit base mix
Pastry recipe: can be used in making sponge cake, beignets, biscuits and other types of pastry
118 BASE 786 (Tasteless and Colorless Industrial Honey) - liquid preparation 12 x 1,5 kg
This is a mixture made from particular types of sugar whose characteristics are not to sweeten but to keep certain gelato flavors creamy instead of thick and hard. In pastry making, this product gives a long lasting softness to oven-baked products such as biscuits, sponge cakes etc.
Gelato usage: 30gr Base786, 100gr base mix
Pastry usage: In your recipe replace 1000gr. Of saccharose with 100gr. of Base 786 and 900gr. of saccharose.
351 MIGLIORATORE PER CREME (Agent that improves Creaminess) - powder preparation 20 x 1 kg
This product is added to the base mix to improve its creaminess and how long the gelato keeps.
Quantity: An extra 30gr for the ingredients that normally make the basic cream.
354 MONTELENKA (Vegetable Cream) - powder preparation 20 x 1 kg
Vegetable cream is warmer to the palate, has more structure and allows you to display high gelato. This is a substitute for fresh or long life cream. (Hot and Cold process)
Gelato recipe: When substituting fresh or long life cream use 50% Montelenka.
Pastry recipe: Very cold full-cream milk 1000g, add Montelenka 500g and beat for 4 minutes as if whipping cream.
694 PANNOSA (Increases Heavy Cream Flavour) - powder preparation 20 x 1 kg
Used to increase Heavy cream flavour of base.
Gelato recipe: An extra 20-30gr Pannosa, 1000gr White base mix
471 SETTOVO (Seven Eggs)- paste preparation 4 x 1 kg
Sugared Egg Yolks. 100gr of Settovo is equivalent to 7 egg yolks.
Gelato usage: To make personalised White base flavours
Pastry usage: Integrate into Biscotti, creams, bavaresi, semifreddi and all light creams