Our Gelato Ingredients Made in Thailand Our Bases

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Dennis Joseph
5 years ago
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Dream Cones Ltd. 170/1 Pahonyothin Soi 14 Bangkok, 10400 Thailand Phone: +662 616-9951 Fax: +662 616-9953 www.dreamcones.com Service@dreamcones.

Base. It contains everything needed including lots of delicious NZ whole milk powder and extra milk protein. No pasteurizer is needed!

Express base is perfect for startups because it is so easy to use. Add-a-Cow Base This is a classic base producing rich, creamy, fluffy gelato.

In countries where these items are inexpensive the savings can be considerable!

1 Dream Cones Ltd. 170/1 Pahonyothin Soi 14 Bangkok, Thailand Phone: Fax: Our Gelato Ingredients Made in Thailand Our Bases Gelato, Sherbet, Sorbet, Soy Regular or Sugar-Free Express Base Nothing could be easier to use than our Express Base. It contains everything needed including lots of delicious NZ whole milk powder and extra milk protein. No pasteurizer is needed! Just add bag contents to 2L just-boiled water, mix, chill, add to batch machine. Add flavor if needed. Many flavors come as a pre mix. Express base is perfect for startups because it is so easy to use. Add-a-Cow Base This is a classic base producing rich, creamy, fluffy gelato. It costs about 1/3 the cost of Express Base, saving you freight and duty. You add your own milk, cream and sugar. In countries where these items are inexpensive the savings can be considerable! Our Flavors Our all-natural flavors are made with lots of real fruit, real vanilla and premium quality nuts. The flavor concentrates and aroma is made in Italy. We use the same formulas as are used in Italy but labor is so much cheaper in Thailand we pass those savings on to you! Our of our bases and flavors are available in regular or sugar-free, which I suitable for the health-conscious and diabetics. YOU CAN T TELL THE DIFFERENCE!

Italian Bases Our seven Italian bases offer many choices for the sophisticated gelato chef. Hot and cold mixes, extra fat for richness and extra overrun choices are available.

2 Our Gelato Ingredients Made in Italy We have been going to ice cream trade shows for a decade and every ingredient manufacturer wants to sell us. Some have offered fabulous discounts, but we make our selection based only on quality. Some companies make some great flavors and the rest are OK. But our genuine Italian products are all first-class! Italian Bases Our seven Italian bases offer many choices for the sophisticated gelato chef. Hot and cold mixes, extra fat for richness and extra overrun choices are available. You can use either fresh milk or powdered plus hot water. Italian Flavors Our Italian flavors can t be beat! Many of the fruits flavors are made from fruit varieties specially deigned for use in ice cream. The northern Italian nuts such as hazelnut and pistachio are absolutely premium quality and are made in small batches for freshness. We have worked together with our Italian partners for years and get rock-bottom prices, which we pass to you! Thai-Italian Which to Choose? Before making your decision, ask your freight broker about freight rates and duty from Thailand and Italy. In some places such as Asia Thai products have a MUCH lower duty. In others, Italian products have a lower rate. Ingredients are shipped within two weeks of receiving your 50% deposit. Balance due when ready to ship. Warranty: 1-year.

3 WHICH BASE IS RIGHT FOR YOU?? We offer two gelato bases regular or sugar-free sugar free. Express base, is a complete mix including NZ whole milk powder add a bag to 2L just-boiled water, mix and chill. So easy to use! Your staff can learn to make great ice cream so quickly! Express base yields a rich, creamy gelato, 34% solids, rich in protein and low in sugar and fat. It is also available without the powdered milk and sugar. Add-a-Cow, is classic Italian, much less expensive. To make one 3 Kg tub you must add 2100 gr milk, 330 gr heavy whipping cream and 360 gr. of sugar to make a 31% solids mix. You can also substitute powdered milk and hot water in place of fresh. This may be more economical than Express base in countries where fresh milk is inexpensive. We usually recommend that new ice cream entrepreneurs start with Express base and use it at least 3-4 months during the startup phase of your business. It makes really delicious 6% fat gelato which can be boosted

Both of these bases come in the most popular flavors or you can buy the unflavored and add any of our delicious, all-natural flavor-pastes No matter which base

4 by the addition of heavy whipping cream. During startup you can start experimenting with the classic Add-a-Cow to see if it produces the savings and quality you desire. Both of these bases come in the most popular flavors or you can buy the unflavored and add any of our delicious, all-natural flavor-pastes No matter which base you use, you can be sure you will make the highest quality gelato in the world, rich, creamy and loaded with flavor. Dream Cones Ltd. 170/1 Pahonyothin Soi 14 Bangkok, Thailand Mobile: Phone: Fax: michael.greenwald

5 What is Sugar-Free Ice Cream? Table sugar, sucrose, is the primary sweetener used in ice cream and represents about 15-20% of its weight. In gelato, dextrose is also used to improve chew and it adds another 3-4%. From a taste standpoint sugar has long been by far the best sweetener, easy to use, cheap and has no aftertaste. But sugar can contribute to a number of health problems, especially, in this ever-fattening world, high blood pressure, obesity and diabetes. Scientists have been looking for a sugar substitute since the late 18 th century. The first alternative to be produced was saccharine, still a common table item you find in those little pink packets. In 1965 Aspartame, also known as NutraSweet was developed. It is about 200 times sweeter than sugar, so, while it has about the same calories per gram of sugar, so much less is needed. Over the years a number of other artificial sweeteners were developed but each had various problems including a negative aftertaste. Maltitol, a disaccharide made either from corn or tapioca starch, is used as a sugar substitute. It has 75-90% of the sweetness of sucrose (table sugar) and nearly identical taste properties. It is harder to digest than sugar, adding to its benefits. This poor absorption results in maltitol having about 60% less calories than table sugar. For ice cream manufactures, maltitol has a number of advantages. It has just half the calories of sugar but is less efficiently absorbed, giving it a total of 60% less absorbed calories. It does not promote tooth decay, and has a lesser effect on blood glucose, making it suitable for diabetics. It is slightly more expensive than sugar but not excessively so. It can be substituted 1:1 for sugar, so it is easy to work with. It has no aftertaste and in fact is impossible to distinguish from table sugar. If consumed in large quantities it has a slight laxative effect, but one would have to eat at least five large scoops of gelato/day before any possible effect might occur.

6 Since base made with maltitol contains no table sugar, it is considered sugar free. But our regular paste flavors are made with a small amount of dextrose, which is processed into fructose, a much sweeter sugar, by heating for many hours with lemon juice (citrate), which as you know also contains vitamin C. If you want to eliminate the fructose, please specify sugar-free paste. Some years ago, the European Union changed the classification of sugar-free fruit pastes to No sugar added. This is because there is of course some natural sugar in all fruit although most of it is dextrose. Aside from the EU, no other country requires this labeling, so we use the term Sugar-Free which we think is clearer. ALL DREAM CONES PRODUCTS ARE AVAILABLE IN SUGAR-FREE

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