Parfaits and dessert products

A selection of products to make parfaits, soft serve desserts, frozen pastries and single portions easily and quickly.

CODE	NAME	DESCRIPTION	STATE	DOS	KG	PCS	FLAVOUR	H/C	VEGAN OK	VEGAN	GF	LF	HALAL
P006B	BIANCOCREAM	Powdered product to be diluted in cold milk. Whipped in a planetary mixer with a flavouring paste, it is ideal to make mousses for cakes and semi-frozen single portions, or for an excellent hot gelato with milk and whipped gelato. Added to the mix, it can give the gelato more creaminess, warmth and volume.	Powder	500g/l	2.5	4	Neutral	C			●		●
P1104	COLD GELÈE	A mixture of sugars and cold gelatine, perfect to create gels for cakes, semifreddo and gelato with ripples and fruit purées.	Powder	80-100g/l	1	10	Neutral	H			●	●
PC039P	FIOR DI LATTE (in pasta)	Paste to make parfaits for your gelato parlour. Dessert characterized by a rich milk flavour.	Paste	q.s.	3	2	Fior di latte	C			●
PC554	GRANMOUSSE NEUTRO	Paste to prepare parfaits in your gelato parlour. With flavourings pastes allows you to create multiple flavoured dessert. Paste to create parfaits characterized by a rich cream flavour.	Paste	400g/l	1	6	Neutral	C			●		●
PC553	GRANMOUSSE PANNA	Paste to prepare parfaits in your gelato parlour. With flavourings pastes allows you to create multiple flavoured dessert. Paste to create parfaits characterized by a rich cream flavour.	Paste	500g/l	1	6	Cream	C			●
P291	MONRO'	Product free of vegetable fats, designed to create semifreddo, walking desserts or hot gelato.	Powder	500g/l	2.5	4	Neutral	C			●		●
P1103	SEMIFREDDO ANIMA	All-natural base, ideal to prepare semifreddo. Free of vegetable fats and flavourings to retain the taste of the characterizing elements. Ideal to be used in combination with meringue or other egg products.	Powder	150g/l	2	4	Neutral	C			●	●
P1272	SEMIFREDDO LACTOSE FREE	Easy-to-use lactose-free preparation free of vegetable fats and emulsifiers. Enables to quickly make a stable and creamy semifreddo, cuttable at -18°C.	Powder	140g/l	2	4	Vanilla	C			●	●
P1052	SEMIFREDDO PERFETTO	Easy-to-use powdered preparation free of vegetable fats and emulsifiers. Enables to quickly make a stable and creamy semifreddo, cuttable at -18°C.	Powder	140g/l	2	4	Vanilla	C			●	●
P1000	SEMIFREDDO VEGAN	Powdered preparation to make vegan semifreddo, free of emulsifier and any animal-by product.	Powder	200g/l	1	10	Vanilla	C	●	●	●	●
PC670	SOLUZIONE FRUTTA GIUBILEO	Natural multi-purpose emulsifier-free fruit base to make sorbets, gremolata and semifreddos.	Paste	310g/l	1.25	10	Neutral	C	●	●	●	●
P1232	SPEEDY +4	Powdered product that, added to the products of the Speedy line, enables to create a stable mousse at positive temperature. Speedy +4 can be stored at a temperature of -18°C, without having to make undesired structure changes.	Powder	50-70g/l	1	8	Neutral	H			●

CODE	NAME	DESCRIPTION	STATE	DOS	KG	PCS	FLAVOUR	H/C	GF	LF
B901	CREAMOUSSE	Product in powder specific for the creation of mousses, Bavarians and panna cotta. It can be used as a cream fixer.	Powder	100g/l	1	10	Cream	H/C	●
P1235	CREMA PER TIRAMISÚ	Product in powder ideal to make a stable mascarpone cream at positive temperature. Mixed with other pastry products it can be used to make mousses, Bavarians, creamy dessert and other desserts with mascarpone cream.	Powder	180g/l cream – 15% of the mix	1	10	Mascarpone	C	●
P1233	CUSTARD CREAM BASE	Powdered product ideal to make custard easily and quickly. It is also excellent to make egg yolk-based products like creamy dessert, custard, Bavarian and semifreddo.	Powder	300g/l	1	10	Milk	H/C	●
B1015	EVULCREAM	Semi-finished powdered gelling and stabilizing product, ideal to make mousses, Bavarians, panna cotta, fruit inserts and aspic.	Powder	130-150g/l	1.5	10	Milk	dissolve the product in 35-40°C water	●	●
B908	FINICREAM	Clean label powdered product to make a panna cotta with a smooth and silky texture.	Powder	100g/l	0.6	15	Neutral	H	●	●
P138	MERINGA PIU'	Ideal for egg white-based products, such as meringues for semifreddoes, baked meringues, dacquoise and macaron.	Powder	400 g/l	2.5	4	Neutral	H/C	●	●
P1232	SPEEDY +4	Powdered product that, added to the products of the Speedy line, enables to create a stable mousse at positive temperature. Speedy +4 can be stored at a temperature of -18°C, without having to make undesired structure changes.	Powder	50-70g/l	1	8	Neutral	H	●
B907	STABCREAM VANILLE	Perfect product to fix whipped cream over time. It is characterized by a pleasant vanilla flavour.	Powder	80g/l	1	10	Vanilla	H/C	●	●