#CONGIUSOPUOI ACCESS A WORLD OF PRODUCTS FOR BAKING AND ICE CREAM. GENERAL CATALOGUE

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1 #CONGIUSOPUOI ACCESS A WORLD OF S FOR BAKING AND ICE CREAM. GENERAL CATALOGUE

2 A CENTURY OF INNOVATION. Since 1919 Giuso has upheld the following Mission Statement as a guide and reference: to produce semi-finished and mixed ingredients for confectionery artisans and small businesses, passionately committing itself to a constant search for innovative solutions and placing the interests of the customers at the heart of everything we do. This long road twists and turns through its founding values, which have been upheld daily for almost 100 years: quality, in terms of very careful selection of raw materials, production processes that are consolidated and monitored constantly, and special product lines marked by an absence of added preservatives, aromas, colourants and oils; innovation; tradition; integrity and transparency; passion. We are ready for a new century of innovation.

3 #CONGIUSOPUOI TURN YOUR INSPIRATION INTO FANTASTIC DESSERTS. CANDIED AND SEMI CANDIED FRUIT AMORDIFRUTTA LINE DRAINED CANDIED FRUIT CANDIED FRUIT IN SYRUP SEMI CANDIED FRUIT IN SYRUP WHOLE CANDIED FRUIT DRAINED CANDIED FRUIT CANDIED FRUIT IN SYRUP OTHER CANDIED FRUIT S ORANGE PEEL DIAMANTE CITRON OTHER CANDIED FRUIT SPIRITUAL LINE TANTOFRUTTO AMARENA & AMARENATA CHERRIES CHESTNUTS FRUIT BASED READY MIXES ORO PURÉE SPECIALITIES AMORDIFRUTTA EXTRA JAMS NEW&FRU JELLY READY MADE MIXES FOR BAKING

4 TRADITIONAL PASTRY CANDIED AND SEMI CANDIED FRUIT AMORDIFRUTTA LINE Giuso excellence introduces this line of products, the fruit of experience and company philosophy inspired by quality and innovation of production processes gained over 100 years in close contact with the world of Italian craft baking. Select fresh fruit, no preservatives, no colourants and no sulphur dioxide. DRAINED CANDIED FRUIT Put through a natural draining process and rigorous quality control, which is still carried out by hand, guaranteeing the utmost quality over time. They are carefully measured in order to ensure the size consistency and uniformity of each individual piece. To be stored at room temperature, does not freeze in the freezer, and suitable for cooking in the oven. Apricot Cubes 12x12 Sour cherries Pineapple Segments Diamante Citron Cubes 9x9 Diamante Citron Cups Kumquat Apple Cubes 12x12 Tropical Mix Orange Paste Citron Paste Lemon Paste Pear Cubes 12x12 Orange Peel Cubes 9x9 Orange Peel Strips sized 6x80 Orange Peel Quarters Lemon Peel Cubes 9x9 Lemon Peel Strips sized 6x60 Lemon Peel Quarters Ginger Cubes 9x9 CANDIED FRUIT IN SYRUP Orange Wheels Orange Peel Quarters PACKAGING: TIN SEMI CANDIED FRUIT IN SYRUP Semi candying, at a degree of sugar no higher than 65 brix, allows the original sensorial characteristics of the fruit to be maintained, especially the freshness of taste and distinguishing undertones. Stored at a temperature of +4 and is suitable for cooking in the oven. Shelf life: 3 years from date of production. Whole Tonda di Costigliole Apricots Pineapple Segments Pear Cubes 12x12 Apple Cubes 12x12 Lemon Cubes 9x9 Fruits of the Forest in syrup (strawberry, blackberry, blueberry) Diamante Citron Cubes 9x9 Orange Peel Cubes 9x9 PACKAGING: TIN WHOLE CANDIED FRUIT Giuso Candied Fruit distinguishes itself to this day with its traditional French style candying process, its refined quality of raw materials and selection of area of origin of the fruit. DRAINED CANDIED FRUIT Large Apricots W/Pit Medium Apricots W/Pit Sliced Pineapple Whole Oranges Diamante Citron Cups Clementines White Pears Small White Pears Red Pears Small Red Pears Green Pears White Pumpkin Slices cm 20x9 Red Pumpkin Slices cm 20x9 Green Pumpkin Slices cm 20x9 Whole Assorted Fruit PACKAGING: LOOSE IN CARTON CANDIED FRUIT IN SYRUP Figs Small Figs Mandarins PACKAGING: TIN OTHER CANDIED FRUIT S ORANGE PEEL Riviera Orange Peel Cubes 6x6 Tutta Essenza Riviera Orange Peel Quarters 6x6 Tutta Essenza Riviera Orange Peel Cubes 9x9 Tutta Essenza Orange Peel Rounds (Little oranges) Tutta Essenza Orange Peel Strips Tutta Essenza DIAMANTE CITRON Diamante Citron Cubes 6x6 Diamante Citron Cubes 9x9 OTHER CANDIED FRUIT Rainbow Assortment Angel Hair Citron White Cubes mm 6x6 Mixed Citrus Purée White Purée PACKAGING: LOOSE IN CARTON PACKAGING: LOOSE IN CARTON

5 TRADITIONAL PASTRY SPIRITUAL LINE A line of semi candied fruit defined by its real liquor flavouring. This gives the fruit a unique and identifiable taste and fragrance, making it an invaluable ingredient for unique and original recipes. All of these products lend themselves to being used both in baking and in high-end chocolate making. Cherries in Maraschino Cherries in Marsala Orange Strips in Cointreau Chilean Raisins in Rum PACKAGING: TIN TANTOFRUTTO AMARENA & AMARENATA TANTOFRUTTO AMARENA FOR PASTRY Real, soft, reddish purple sour cherry, size 18/20. Distinguished by its 90% fruit volume, which makes it perfect for use in many baked goods, such as ovenbaked biscuits, fillings for cakes and the decoration of mini pastries. TANTOFRUTTO AMARENATA FOR PASTRY Made with cherries to satisfy the requests of those who prefer plumper, crunchier fruit. Distinguished by its 90% fruit volume, which makes it perfect for use in many baked goods, such as oven-baked biscuits, fillings for cakes and the decoration of mini pastries. PACKAGING: TIN CHERRIES Giuso cherries have always been a fundamental ingredient for the creation of staples from Italian baking tradition. Production scrupulously adheres to the rules developed by our company over the years, in other words: careful selection of raw materials, exclusively originating in the best areas of national production, and French candying, a special style of candying inspired by the minimal processing principle, which stabilises the fruit over time and does not alter its main sensorial qualities, maintaining its softness and taste. Careful removal of the pit from the fruit keeps it whole. SOUR CHERRIES Size 18/20 RED CHERRIES Size 18/20 Size 20/22 Size 22/24 GREEN CHERRIES Size 18/20 Size 20/22 PIECES Sour Cherries PACKAGING: LOOSE IN CARTON CHESTNUTS All Giuso chestnuts are prepared: without preservatives; without colourants; with only natural flavourings, where flavourings are present. PIEDMONT CHESTNUTS The fruit used for the Piedmont Chestnuts are of the Marron, Horehound, red and black Garron varieties, grown all over the Piedmont region. The Piedmont Chestnut has a very mixed and delicate taste and its structure is defined by its slightly crunchy effect on the palate. Giant Piedmont Chestnuts Large Piedmont Chestnuts Medium Piedmont Chestnuts Medium-Small Piedmont Chestnuts NAPLES CHESTNUTS What defines this product is its significant sugar content which makes it enjoyable to eat fresh, as well as its crunchy and non-floury texture. Large Naples Chestnuts Medium Naples Chestnuts PGI MUGELLO CHESTNUTS Fresh Mugello chestnuts in their shells are medium-large in size, predominantly ellipsoidal in shape with a not very pronounced top, and normally have one side which tends to be flat and the other markedly convex. PGI Mugello Chestnuts CHESTNUT PIECES AND SMALL CHESTNUTS This product contains lots of slightly cracked whole chestnuts as well as actual broken chestnut pieces. On the other hand, the Non Selected Chestnut Pieces contain only pieces of candied chestnuts and no whole fruit. The Small Chestnuts, to conclude, are those which are too small to be included in the category of Chestnuts. Select Chestnut Pieces Non select Chestnut Pieces Small Chestnuts FRUIT BASED PREPARATIONS ORO PURÉE Oro Purée has always been a flagship product for Giuso. What makes this line special is above all the production process: the purée is made by concentrating the fruit in a vacuum at low temperatures in order to reduce it slowly, therefore concentrating the fruit without damaging it. This procedure guarantees maximum results both in terms of sensory qualities and structure, making Oro Purées tasty and extremely high performing. ORO APRICOT PURÉE OVEN This product is dense in structure, yet easily workable, it does not lose its shape in cooking, nor does it bubble up and leak from croissants or biscuits. Made using a high percentage (50%) of fresh apricots from the Campania and Basilicata regions, and cane sugar ORO APRICOT PURÉE POST-OVEN A particularly creamy purée, perfect for use with a piping bag and provides impressive results in post-oven fillings. Made using a high percentage (50%) of fresh apricots from the Campania and Basilicata regions, and cane sugar. ORO UNICA APRICOT PURÉE A purée for universal use with high performance both in pre-oven uses and post-oven fillings: great resistance combined with excellent workability. Made using a high percentage (50%) of fresh apricots from the Campania and Basilicata regions, and cane sugar. ORO UNICA CHERRY PURÉE Enhanced by its high fruit content (50%), use of cane sugar, and by high performance in both pre-and post-oven applications. ORO UNICA FRUITS OF THE FOREST PURÉE Enhanced by its high fruit content (50%), use of cane sugar, and by high performance in both pre-and post-oven applications. ORO UNICA BLACKBERRY PURÉE Can be used both pre- and post-oven. Has a very high fruit content (35%) and does not contain preservatives. PACKAGING: TIN

6 TRADITIONAL PASTRY SPECIALITIES The products in this line were developed as a response to particular needs linked to local traditions and territory. SOUR CHERRY COMPOTE Made using only IQF (Individually Quick Frozen) fruit, it is very rich in fruit (more than 120% of the quantity of fruit used), with a pronounced sour taste and near purple colour. Ideal for pre- and post-oven processes. VISCIOLA CHERRY COMPOTE Characterised by its typical Visciola Cherry taste, up to 100% content. The acidulous, rather sour and low sweetness notes of the fruit are evoked. The structure is compact, yet soft and spreadable. It boasts excellent resistance to cooking and is highly suitable for both pre oven and uncooked fillings. PUGLIA VISCIOLA CHERRY PRESERVE Created to satisfy the specific demands of local bakers in search of a product which is particularly sour, a characteristic of visciola cherries. Defined by its high fruit content, 125%, it is a reddish cherry colour and has a dry structure, with slightly crushed fruit. SETTECOLLI VISCIOLA CHERRY PRESERVE Characterised by its less sour taste and smooth structure with fruit pieces. Bright red in colour, with a fruit content of 45%. AMORDIFRUTTA EXTRA JAMS The recipe for Amordifrutta Extra Jams is designed to maximise the sensorial qualities of fruit, as they are made with: a lot of fruit, always above 50% and as much as 70% for Apricots and Peaches. Amordifrutta Extra Jams ensure excellent technical performance: resistance to cooking, a structure suited to the numerous applications in pastry and pleasant to the palate for cold uses. Tonda di Costigliole Apricots Classic Apricot Navel Oranges Cherries Classic Cherries Senga Sengana Strawberries Classic Strawberries Willamette Raspberries Classic Raspberries Blueberries Classic Blueberries Rome Star Peaches Chestnut Cream JELLY GIUSOGEL APRICOT Used hot. This product is used by adding 25-30% water and is then activated through cooking at about 85. Ideal for pouring directly onto the fruit with a spoon or brush and sets at a temperature that varies between 67 and 70. GIUSOGEL NEUTRAL Used hot. This product is used by adding 25-30% water and is then activated through cooking at about 85. Ideal for pouring directly onto the fruit with a spoon or brush and sets at a temperature that varies between 67 and 70 C. Due to the reversibility of the system of thickeners, it can be reheated many times without losing its sensory and functional properties. GIUSOGEL READY TO USE Used cold. Characterised by marked adhesion power, which makes it ideal for more demanding applications like fruit stored at +4 or the glazing of vertical creations, at both positive and negative temperatures. Covers the product in a compact, creamy and transparent layer, enhancing to the full the natural sheen of the fruit. READY MADE MIXES FOR BAKING INTEGRACREMA A supplement for Crème Patissière, it is made with egg yolk, and carries out numerous important functions to optimise the product itself, as it improves the structure of the crème, it is resistant to cycles of freezing and defrosting, it intensifies egg colour and flavour, and preserves it for longer. Amount g/kg: 40/50 PER CREMA PASTICCERA Semi-processed product for traditional hot method Crème Patissière. Simplifies preparation. Amount g/kg: 70 PRONTACREMA Ready to use semi-processed product for the preparation of cold method Crème Patissière, with added water or milk. Amount g/kg: 260/310 PLUM PRESERVE EXTRA Made with a very high percentage of fruit, which reaches up to 200%, and no flavourings. It is stabilised with apple pectin and has a low sugar content, making the product softer, less sweet and giving it a fresher, more sour plum flavour. In structure it is compact yet soft, easy to work with either using a spatula or piping bag. High resistance performance in cooking. NEW & FRU Creamy mix with whole fruit or fruit pieces for use as a filling and/or decoration in cold or baked desserts. Fruit content 70%. GIUSOGEL APRICOT SPRAY For use with applicators. Not diluted with water, but heated to 86 /90 with pressure ranging between 0.8 and 3 bars. Allows you to create a soft film, which slowly turns to jelly, giving the product maximum shine. PACKAGING: DRUM Pineapple Cherries Strawberry Apple Blueberry Pear Berries PACKAGING: TIN

7 #CONGIUSOPUOI CREATE SIMPLE AND IRRESISTIBLE CRAFT ICE CREAM. NEUTRALS ICE CREAM BASES CREAM ICE CREAM BASES FRUIT ICE CREAM BASES ALCOHOLIC ICE CREAM BASE CHOCOLATE ICE CREAM BASES COMPLET BASE EVOLUZIONE BASE ASSOLUTA BASE VEGAN BASE SUPPLEMENTS CUZCO LINE FLAVOURINGS GOLD LINE ESPRESSO SUPERPREMIUM PASTE LINE CLASSIC PASTES FRUIT PASTES TANTOFRUTTO LINE YOGHURT OTHER FLAVOURINGS RIPPLE LINE PASTE RIPPLE BOTTLED RIPPLES AMORDIFRUTTA RIPPLES COATINGS CHOCOBUONI LINE COLD CREAM LINE VOLUTTUOSA CREAM WORLD DESSERTS READY MIX FLASHLINE LINEA SO-SOFT LINE GRANITOSA DECORATIONS TOPPINGS I GRANELLOSI (SPRINKLES) AMARENA & AMARENATA FOR ICE CREAM

8 GELATERIA ICE CREAM NEUTRALS ICE CREAM BASES NEUTRO 4 A very low concentration Neutro which promotes stabilisation. Does not contain flavourings or emulsifiers and can be used both hot and cold. Amount g/kg: 2,8 NEUTROCREM 4 Recommended for hot use in milk-based ice creams, does not contain flavourings Ensures the ice cream has good resistance in the display cabinet thanks to its emulsifiers. Amount g/kg: 2,8 NEUTRO 10 Recommended for hot use in milk-based ice creams, contains stabilisers and emulsifiers, for optimum ice cream structure which lasts for a longer time. Does not contain flavourings. Amount g/kg: 7,0 FRUIT ICE CREAM BASES MULTIBASE 50 Defined by the fact that it does not contain milk derivatives or added fats. Suitable for making both milk-based and water-based ice cream. In water-based fruit ice cream, it guarantees a sorbet-like structure, an intense colour and a clean and pronounced taste. Neutral flavour. SETAFRÙ 50 Thanks to its emulsifier content it can develop a very intense overrun, giving the ice cream an excellent creamy quality. Does not contain fats or milk derivatives. Neutral flavour. FRUICREM 50 The fruit base with the creamiest of effects. The structure of the ice cream is very smooth and dry with a very high overrun, and this enables the ice cream to be kept for a long time without the risk of wells forming within the pans. Does not contain fats or milk derivatives. Neutral flavour. FRUICREM 100 The fruit base with the creamiest of effects. The structure of the ice cream is very smooth and dry with a very high overrun, and this enables the ice cream to be kept for a long time without the risk of wells forming within the pans. Does not contain fats or milk derivatives. Neutral flavour. FRUTTOSIOMIX A product rich in quality ingredients for creating excellent fruit ice cream. The recipe is simple: just use Fruttosiomix, water and lots of fresh or frozen fruit. Its main feature is that it allows you to make ice cream with no saccharose and no milk derivatives with a sorbet-like structure. Amount g/kg mix: 270/300 CREAM ICE CREAM BASES BRIOGEL MP C/F Does not contain fats or flavourings. Neutral flavour. BRIOGEL 50 Does not contain fats or flavourings and gives the ice cream a dry and creamy structure. Neutral flavour. BASE CREMOSA 50 With no fats, for very stable ice creams. Neutral flavour. BASE 50 FIORDILATTE C/F With refined fats, gives the ice cream excellent creaminess. And good resistance in the display cabinet. Milk and cream flavour. BASE 50 MILK C/F BASE High in low-fat milk solids. Milk and cream flavour. MATYGEL 50 C/F Ideal for those who love ice cream with a delicate milk flavour and a smooth structure. With no fats. With a milk and cream flavour. MILKAGEL 50 Does not contain fats and gives the ice cream a dry and creamy structure, with flavourings. MILKAPAN 50 C/F Contains cream and provides the base mix with significant fat content, adding to the creation of a particularly pleasant and rich flavour. Intense milk flavour. VANILLA 50 C/F Vanilla flavoured base. With pods. BASE CREMOSA 100 C/F High in milk fats. Milk-vanilla flavour. CREAM ICE CREAM BASES BASE PURA NATURA 100 Free of emulsifiers and flavourings, with a neutral flavour and an opaque and creamy structure, due to the presence of grape sugar, vegetable fibres and milk proteins. To ensure optimal preservation on display for many days, the exclusively vegetable origin stabilisers guar and carob are used, providing the ice cream with even more silkiness and warmth to the palate. Amount g/kg mix: 70 BASE SUPERSTABILE 100 Especially researched for the stability of mountain effect ice cream in the display cabinet. BASE SUPREMA 100 Distinguished by its delicate milk flavour, this base is high in fat (50%) and ideal for making particularly voluminous and warm to the palate ice cream. Milk flavour. BASE VB 100 With refined fats. Milk-cream flavour. BASE SUPER PANNA 150 C/F Contains milk fats enriched with protein and fibre. BASE VENEZIA 150 A complete base with low-fat milk solids and fractionated milk fats. No flavourings. Amount g/kg mix: 110 MILKAPAN 150 Ideal for those who want an easily personalised ice cream and defined by mild dairy fat, which makes you want more. Contains a generous amount of powdered cream. Milk- cream flavour. Amount g/kg mix: 110 BASE MILK 250 C/F Contains milk fats, complete with low-fat solids for use with water. Milk- cream flavour. Amount g/kg mix: 167

9 GELATERIA ICE CREAM ALCOHOLIC ICE CREAM BASE COMPLET BASES EVOLUZIONE BASE VEGAN BASE BASE DOC The ideal base for making alcoholic sorbets in general. Its special formula makes it possible to use up to 40% or more wine (lower percentages for spirits) in the mixture and to obtain ice cream with great stability and workability. The low sugar content also allows the aromatic notes of the wines and liqueurs to be enhanced, due also to the absence of milk derivatives and of fats. Amount g/kg mix: 70/80 CHOCOLATE ICE CREAM BASES COMPLET CIOCCOLATO 100 A base that allows you to obtain a chocolate ice cream characterised by a rather light colour. No flavourings. Amount g/kg: 65/70 COMPLET CIOCCOLATO 150 An ideal base for those looking for chocolate ice cream with an intense and marked taste, and a compact and creamy structure. The recipe does not contain sugar or milk. No flavourings. Amount g/kg mix: 110 COMPLET 100 C Distinguished by its fresh and delicate milk flavour, it guarantees ice cream with excellent spoonability and a very fine, warm and velvety structure. Rich in refined fats, it gives the ice cream great creaminess and good resistance on display. Milk - cream flavour. COMPLET 100 F Contains a core of stabilisers and emulsifiers which also work cold. The high percentage of low-fat milk solids also makes it possible to create high quality ice cream. Milk - cream flavour. SUPERCOMPLET 100 Rich in low-fat milk solids and made using only non hydrogenated vegetable fats, making it possible to obtain ice cream with body and easy to scoop. Milk - cream flavour. COMPLET LCD Defined by its fresh taste of milk, with milk fats. COMPLET LFD Contains a core of stabilisers and emulsifiers which also work cold, with milk fats. Gusto latte. COMPLET PLUS C/F Defined by its fresh and delicate milk flavour, it is made using refined vegetable fats and with added fibre and milk protein, which enable good resistance on display for long periods. The core of stabilisers and emulsifiers work effectively, even cold, making it possible to obtain superior quality ice cream using just milk and sugar. Amount g/kg mix: 95 COMPLET 300 C/F A complete base with vegetable fats and low-fat milk solids for use with water. Milk - cream flavour. Amount g/kg mix: 200 EVOLUZIONE 50 A complete base with fractionated milk fats, natural flavouring and tasting of milk for use with milk. EVOLUZIONE 100 A complete base with fractionated milk fats, natural flavouring and tasting of milk for use with milk. EVOLUZIONE 150 A complete base with low-fat milk solids and fractionated milk fats, natural flavouring and tasting of milk. Amount g/kg mix: 110 ASSOLUTA BASE ASSOLUTA FRUTTA 50 Five essential ingredients: Vegetable fibres, which absorb water and stabilise; Fructose, natural fruit sugar, acts as an anti-freezing agent; Dehydrated Lemon Juice, natural acidifier; Vegetable Proteins (soya), which provide creaminess; Maltodextrins, which absorb water and provide structure. Amount g/kg mix: 35 ASSOLUTA LATTE 75 Assoluta Milk Base is made with: Milk proteins, which give warmth and structure; Vegetable Fibres, which absorb water and stabilise; Spray Skimmed Milk, with helps to improve structure and warmth; Maltodextrins, which absorb water and provide structure; Starch, which plays an important role as a stabiliser. BASE CREMA VEGAN PIÙ 250 Made without using fats, other animal by-products, or palm oil, thereby fully respecting the vegan philosophy; it is enhanced with grape sugar and vegetable fibres. By adding just sugar ( g) and water or plant milk (soy, almond, rice, ) you get ice cream that is creamy, easy to scoop and warm to the palate. Its flavour is delicate cream/vanilla. Amount g/kg mix: 160 COMPLET 550 C/F Defined by its fresh and delicate milk flavour, just add a litre of water to 550 gr of product for ice creams that are balanced, warm to the palate, easily scooped and long lasting on display. Amount g/kg mix: 350

10 GELATERIA ICE CREAM SUPPLEMENTS CUZCO LINE FIBRAMIX Used both in fruit- and cream-based ice creams to improve the structure of the ice cream. Using Fibramix makes the ice cream more compact and pleasant on the palate, preventing the drip effect. Amount g/kg mix: 10/30 GLUCOMIX A dehydrated glucose syrup- and fibre- based improver which ensures perfect spoonability of the ice cream, increasing body but not sweetness. MATY Defined by its ability to substitute or supplement whipped cream, giving body and volume. Also useful in ice cream to warm the mixture, providing added creaminess. Used with milk, milk/cream or an ice cream mix. /330 MORBIDÒ A mixture of non-freezing sugars to improve creaminess in all types of ice cream, preventing hardening. PROTEINMIX The proteins this supplement contains help to increase the incorporation of air into the ice cream mixture (known as overrun), giving the structure volume, making the ice cream warmer to the palate, and improving its preservation. Amount g/kg mix: 20/40 Cuzco, made with Real Chocolate which is powdered using an exclusive, patented procedure, enables you to make Real Chocolate ice cream in an easy and sure way. Cuzco also offers every ice cream maker great personalisation possibilities, both in the basic recipes and in the composition of creative pans to rouse the curiosity of customers. CUZCO WHITE CHOCOLATE With real white chocolate and only natural flavourings, for ice cream with a delicate flavour of cocoa butter and milk. Amount g/kg mix: 315 CUZCO FINE MILK CHOCOLATE With real chocolate, for ice cream that is light and delicate but strong in character. Amount g/kg mix: 285 CUZCO DARK CHOCOLATE With real dark chocolate, for ice cream that is dark in colour with a pronounced cocoa flavour. Amount g/kg mix: 375 CUZCO SUPERIOR DARK CHOCOLATE With real dark chocolate, for ice cream that is dark in colour with a flavour that brings to mind the most precious bars of dark chocolate. Amount g/kg mix: 375 CUZCO EXTRA DARK With real dark chocolate, making it possible to create dairy free chocolate ice cream with a very dark colour, and flavour that is highly defined, yet balanced and full. Suitable for all those who are lactose intolerant. Amount g/kg mix: 400 CUZCO DARK ORIGIN With real dark chocolate and cocoa from the Dominican Republic, making it possible to create ice cream with a defined, persistent and gratifying flavour, suitable for those who love very dark chocolate. Amount g/kg mix: 400 CUZCO DARK RAW With real dark chocolate and raw cocoa, it enables you to make ice cream that is brown, but not too dark, and has an original flavour in which you can pleasantly detect the typical acidity of unroasted cocoa. Amount g/kg mix: 400 CUZCO SAO TOMÉ WITH COCOA MASS A product made with real dark chocolate, with natural cocoa from Sao Tomé and a high percentage of cocoa mass. Makes ice cream with a unique highly defined, balanced and full flavour, with fruity notes and a slightly acidic hint, typical of natural cocoa. Amount g/kg mix: 400 SOFTELLA This is a monoglyceride-based emulsifier used to provide volume, especially in fruit ice cream, but it can also be used in milk-based ice cream.

11 GELATERIA ICE CREAM FLAVOURINGS GOLD LINE Characterised by their very high level of excellence and wholesomeness, as they: do not contain flavourings; do not contain colourants or only natural colourants; do not contain preservatives; do not contain added oils. Quality is further increased by the careful selection of areas to source raw materials: Sicily for the Pistachios and Almonds; Piedmont for the Hazelnuts; Tuscany for the Pine nuts; Madagascar for the Vanilla. ESPRESSO Made with 100% Arabica, the noblest of raw materials, from Columbia. It is a freeze-dried coffee and is in the form of little shavings. Using Espresso coffee guarantees a persistent and pleasant coffee flavour; makes ice cream with a decisive and appealing colour; facilitates the balancing of the ice cream as it does not contain water or fats; it is economically beneficial compared to ice cream produced with coffee made in a stove-top espresso machine. TIRAMISÙ PASTE CLASSIC VANILLA PASTE Amount g/kg mix: 25 PREMIUM MADAGASCAR VANILLA PASTE Amount g/kg mix: 25 ZABAGLIONE PASTE FOR ICE CREAM ZABAGLIONE PASTE FOR PASTRY RUM CRUNCH PASTE FIOCCO AZZURRO (BLUE) PASTE BLUE BUBBLE PASTE ICE BUBBLE PASTE MALAGA (RUM & RAISIN) PASTE MASCOTTA (MASCARPONE & RICOTTA CHEESE) PASTE /120 GOLD BACIO PASTE /150 GOLD GIANDUJA PASTE GOLD ALMOND PASTE GOLD PIEDMONT HAZELNUT CREAM PGI GOLD DARK PIEDMONT HAZELNUT CREAM PGI GOLD PIEDMONT HAZELNUT PASTE PGI GOLD DARK PIEDMONT HAZELNUT PASTE PGI GOLD PINE NUT PASTE GOLD 100% GREEN BRONTE PISTACHIO PDO PASTE GOLD SICILIAN PISTACHIO PASTE /120 GOLD WHOLE SICILIAN PISTACHIO PASTE GOLD MEDITERRANEAN PISTACHIO PASTE GOLD MEDITERRANEAN PISTACHIO PASTE WITHOUT COLOURS GOLD VANILLA (PURE GROUND) Amount g/kg mix: 1,5/2,00 PACKAGING: JAR 100% ARABICA ESPRESSO COFFEE Amount g/kg mix: 15/35 SUPERPREMIUM PASTE LINE The selection of raw materials and the accuracy of the transformation processes of all the products in the Superpremium Line are the foundation of the excellence of this range of products. SUPER PREMIUM COCONUT PASTE Dosaggio g/kg mix: 60/70 PEANUT PASTE WHITE CHOCOLATE PASTE PREMIUM ALMOND PASTE MARRON GLACÉ (CANDIED CHESTNUT) PASTE PREMIUM HAZELNUT CREAM PREMIUM HAZELNUT PASTE DARK PREMIUM HAZELNUT PASTE EXTRA PREMIUM PISTACHIO PASTE CLASSIC PASTES They have countless applications in many types of ready mixes: they disperse extremely well in in ice cream base mixtures and are very easy to balance; they optimise yield in the final product in cream-based items (mousse, semifreddos, Bavarian creams) leaving the cream soft and whipped; they are excellent in baking mixtures for the production of biscuits, shortcrust pastries and various types of leavened goods. CREMINO PASTE Amount g/kg mix: 200 GIANDUJA PASTE NAPOLITANER CREAM Amount g/kg mix:100 AMARETTO PASTE BISCUIT PASTE COFFEE PASTE Amount g/kg mix: 35 COFFEE PASTE FOR ICE CREAM Amount g/kg mix: 35 CARAMEL PASTE SICILIAN CASSATA PASTE Amount g/kg mix: 200 COCONUT PASTE CATALAN CREAM PASTE MINT PASTE Amount g/kg mix: 35 MUFFIN PASTE WALNUT PASTE PANNA COTTA PASTE PINOLADA (PINE NUT) PASTE Amount g/kg mix: 130 PISTACHIO PASTE ALCOHOL FREE TIRAMISÙ PASTE NOUGAT PASTE Amount g/kg mix:: 60/70 YELLOW VANILLA PASTE Amount g/kg mix: 25/35 GOURMET VANILLA PASTE Amount g/kg mix: 25 LOVERS VANILLA PASTE Amount g/kg mix: 25 WALDMEISTER (SWEET-SCENTED BEDSTRAW) PASTE TRIFLE PASTE WHISKY PASTE CONCENTRATED TOFFEE (BUTTERSCOTCH) PASTE Amount g/kg mix: 30 PACKAGING: JAR

12 GELATERIA ICE CREAM FRUIT PASTES These pastes are produced by cooking at a low temperature using a vacuum concentration system. Another important characteristic is the high fruit content of the product; up to 40%. Giuso Fruit Pastes are excellent as a substitute for fruit in ice cream, but they are also recommended to enhance the flavour where fresh or frozen fruit is used. ORANGE PASTE BANANA PASTE BLACKCURRANT PASTE KIWI PASTE RASPBERRY PASTE MANGO PASTE BLUEBERRY PASTE TANTOFRUTTO LINE A gentle method is used to produce these pastes to leave the fruit s sensorial qualities unaltered: in fact it is cooked at a low temperature with a vacuum concentration system. Tantofrutto line fruit pastes stand out for their high fruit content (1 kg of fruit per 1 kg of paste). APRICOT PASTE SOUR CHERRY PASTE PINEAPPLE PASTE Amount g/kg mix:: 60/70 STRAWBERRY PASTE TYPE E STRAWBERRY PASTE WILD STRAWBERRY PASTE GREEN APPLE PASTE MELON PASTE PEACH PASTE BERRIES PASTE YOGHURT Giuso s response to artisan demand is to formulate this line of products which make excellent yoghurt ice cream using different procedures. PERYO A high quality product that can be used to add yoghurt flavour to the ice cream base mix. Gives the ice cream a pleasant, persistent and vaguely acidic taste and is also ideal for making sorbet and granita. Contains real freeze-dried yoghurt and is used cold. Amount g/kg mix: 30 PERYO AC Flavour enhancer for ice cream mix base with a marked acidic yoghurt taste. Amount g/kg mix: 30 PERYO BASE 50 This product is a little more than a flavour enhancer: it is a real 50 g per litre milk base, with the addition of freeze-dried yoghurt. Flavouring is delicate with a round aromatic note. Does not contain fats and enables you to make ice cream with a dry and compact structure. Amount g/kg mix: 30 PERYO INTENSE FLAVOUR An intense flavouring powder, for customers in search of a decisive, strong aroma. Amount g/kg mix: 30 PERYO OMEGA 3 FLASH Complete ready mix for yoghurt ice cream with omega 3 and real yoghurt. Amount g/kg mix: 300 PERYO FLASH The only complete mix using water that completely simplifies the production of yoghurt flavour. Distinguished by its intense flavour which is more acidic than the other products in the range. Amount g/kg mix: 30 PERYO FLASH LIGHT Complete ready mix for low-fat yoghurt ice cream, with no sugars or fats, with fibre and maltitol. The product is contained in 1.250Kg bags to which just 2.5/2.8 litres of water are added. Amount g/kg mix: 330 SOSOFT YOGURT Complete product with powdered yoghurt for the preparation of soft yoghurt ice cream: to 800g of SoSoft Yogurt you add 500g of low-fat yoghurt every 2 litres of milk. Amount g/kg mix: 240 OTHER FLAVOURINGS BASE CHEESECAKE For milk based ice cream with a great cream cheese flavour and light yellow colour. No hydrogenated vegetable fats. SOLUBLE BITTER COCOA 22/24% Select cocoa powder, with a cocoa butter content of 22/24%. Amount g/kg mix: 70 CIOCCOLATO SUPER 120 A cocoa and chocolate flavouring mix, characterised by its excellent solubilisation, for a really creamy ice cream. Ideal for both hot and cold processing. LATTE & PANNA In line with current market trends, where there is more and more demand for products with an intense and natural flavour, LATTE & PANNA contains only natural flavourings. As the recipe contains powdered cream, it gives the ice cream a delicate and pleasant taste of cream, while also increasing its creamy texture. LIMONE LIMONE A complete base with lemon juice to make 20% fruit ice cream. LIMONE 50 A product made of dehydrated lemon juice with the addition of other ingredients which make it water soluble. Perfect for making ice cream, sorbet and granita. Does not contain fats or milk derivatives. MASCARPONE 30 Powdered flavour enhancer for cold use, to be added to a milk base to provide the ice cream with the characteristic mascarpone taste. Amount g/kg mix: 30 MASTICA MIX Powdered flavour enhancer to give the ice cream or bakery products the characteristic taste of mastic. Amount g/kg mix: 30

13 GELATERIA ICE CREAM RIPPLE LINE The range of ripples by Giuso is defined by its vast assortment, the quality of its raw materials and the viscosity of the product, which does not form annoying wells in the ice cream. It makes the display more attractive, freeing the imagination of the artisan ice cream maker. PASTE RIPPLES SOUR CHERRY RIPPLE SOUR CHERRY AZO RIPPLE TYPE E SOUR CHERRY RIPPLE COFFEE RIPPLE CARAMEL RIPPLE BUTTERSCOTCH (TOFFEE) RIPPLE STRAWBERRY RIPPLE RASPBERRY RIPPLE MANGO RIPPLE POMEGRANATE RIPPLE BLUEBERRY RIPPLE PEACH-ORANGE RIPPLE PISTACHIO RIPPLE BERRIES RIPPLE BOTTLED RIPPLES APRICOT RIPPLE SOUR CHERRY RIPPLE BIANCA RIPPLE CARAMEL RIPPLE MANGO RIPPLE NERELLA RIPPLE ELDERBERRY RIPPLE STRACCIATELLA RIPPLE PACKAGING: BOTTLE AMORDIFRUTTA RIPPLES A line of Ripples that can boast clearly noble ingredients, enriched by the quality and the quantity of the candied- and semi-candied fruit it contains. With no preservatives; no colourants; with only natural origin flavourings. ORANGE AMORDIFRUTTA CHERRY AMORDIFRUTTA GINGER AMORDIFRUTTA COATINGS A highly specialised and top performing range of products for garnishing or coating ice cream. DARK CHOCONOBLE A real dark chocolate (85%) based coating of the highest quality, it is rich and satisfying. Dark Choconoble, with its strong, fragrant and aromatic taste, guarantees a thicker coating and an accentuated and pleasant crack effect. WHITE CHOCONOBLE A real white chocolate (85%) based coating of the highest quality. It guarantees a thicker coating and an accentuated and pleasant crack effect. MILK CHOCONOBLE A real milk chocolate (85%) based coating of the highest quality. It guarantees a thicker coating and an accentuated and pleasant crack effect. STRACCIATELLA Cocoa based paste coating for making Stracciatella flavour in pans or for coating ice cream bars. CHOCOBUONI LINE Chocobuoni is a line of chocolate ripples that can enrich and enhance the taste, appearance and consistency of ice cream. BISCHOCO CREAM CHOCOBELLO CREAM CHOCOCOCCO CREAM CHOCOCRUNCH CREAM CHOCOMUFFIN CREAM CHOCOPEANUT CREAM CHOCORÈ CREAM CHOCOWAFER CREAM

14 GELATERIA ICE CREAM COLD CREAM LINE VOLUTTUOSA CREAMS WORLD DESSERTS Just three products and a touch of imagination: this is Giuso s recipe for creating infinite variations of the traditional Cold Cream. Ideal for all ice cream makers who want to enrich their ice cream displays with ideas that offer variety in consistency and taste. Can be used: pure, by simply pouring into an ice cream pan and placing it into the chilled storage container or into the blast chiller until the right consistency is reached; diluted by 50% with milk and then frozen in the batch freezer like a normal ice cream mixture. BIANCA Bianca is a White Chocolate based cream, for those in search of a delicate and well-rounded taste. CHIARA Chiara is a Hazelnut and Milk based cream, for those in search of a more mellow and luscious taste. NERELLA Nerella is a Hazelnut and Cocoa based cream, for those in search of a full and gratifying taste. Voluttuosa creams are special fruit compotes for creating tasty combinations and allow you to show your ice cream display in a new light, especially during all those off season months when demand for traditional ice cream tends to fall. FIG & RUM STRUDEL A range of products based on an interpretation of cakes from international bakery tradition. So all the products in the line are a combination of: a paste base, ripples and garnishes; designed in order to offer the idea of the cake through their balanced union. KIT CATALANA (CRÈME BRULÉE) CATALAN CREAM PASTE Amount g/kg: 50 Packaging 1 Pail CARAMELISED SUGAR SPRINKLES Amount g/kg: 20 Packaging 1 Pail CARAMEL RIPPLE Amount g/kg: 100 Packaging 1 Bottle KIT CHEESECAKE CHEESECAKE BASE Amount g/kg: 70/75 Packaging 1 Bag CARAMELISED BISCUIT SPRINKLES Packaging 1 Pail KIT MUFFIN MUFFIN PASTE Amount g/kg: 50 Packaging 1 Bag CHOCOMUFFIN CREAM Packaging 1 Bag BLUEBERRRY RIPPLE Packaging 1 Bag KIT TORTA VIENNESE (VIENNESE CAKE) CUZCO SUPERIOR DARK CHOCOLATE Amount g/kg: 375 Packaging 2 Bags APRICOT RIPPLE Amount g/kg: 50/65 Packaging 1 Bottle STRACCIATELLA RIPPLE Amount g/kg: 50/65 Packaging 1 Bottle KIT STRUDEL BISCUIT PASTE Amount g/kg: 50 Packaging 1 Pail VOLUTTUOSA CREAM STRUDEL Amount g/kg: 100 Packaging 1 Pail KIT MACARON PREMIUM ALMOND PASTE Amount g/kg: 50/100 Packaging 1 Pail PISTACHIO RIPPLE Packaging 1 Pail MACARONS Decoration Packaging 1 Bag

15 GELATERIA ICE CREAM READY MIX FLASH LINE Key word: speed and simplification of the production process. These are ready to use products, just add water. Apart from being easy to use, they make it possible to produce certain ice cream flavours whose traditional raw materials may be difficult to manage and source. FRUIT VARIEGATO AMARENA WATERMELON RED ORANGE BANANA LEMON STRAWBERRY RASPBERRY LIME MANDARIN CREAMS VARIEGATO AMARENA EXTRA DARK CHOCOLATE DAIRY-FREE Amount g/kg: 400 Use: Water CHOCOLATE Dosaggio g/kg: 333 Use: Water/Milk COCONUT /Milk FIORDILATTE (LACTOSE FREE) /Milk FIORDILATTE /Milk LICORICE /Milk HAZELNUT /Milk PERYO OMEGA 3 /Milk PERYO PISTACHIO /Milk VANILLA /Milk SO-SOFT LINE A complete line of pre-flavoured products, designed for the production of excellent soft ice cream. VARIEGATO AMARENA CHOCOLATE STRAWBERRY VANILLA YOGHURT Amount g/kg: 240 Use: Water GRANITOSE A line of functional, simple and complete products, for making excellent granita. Can be used both in the granita machine and in the batch freezer, according to the artisan s production habits. VARIEGATO AMARENA LEMON GRANITOSA Amount g/kg: 140/280 MINT GRANITOSA Amount g/kg: 140/280 NEUTRAL GRANITOSA Amount g/kg: 140/280 GREEN APPLE POMEGRANATE MELON YELLOW PEACH PINK GRAPEFRUIT ELDERBERRY TROPICAL LIGHT VARIEGATO AMARENA LIGHT ACE (ORANGE, CARROT, LEMON) LIGHT TROPICAL ALOE VERA LIGHT PINEAPPLE LIGHT COCOA LIGHT FIORDILATTE LIGHT STRAWBERRY LIGHT LEMON LIGHT PERYO LIGHT VANILLA

16 GELATERIA ICE CREAM DECORATIONS TOPPINGS First-rate sauces, with an intense and velvety flavour, made with honest, excellent quality raw materials, created using modern production technologies. The fruit based toppings also have a very high fruit content, about 40%. VARIEGATO AMARENA SOUR CHERRY COFFEE CARAMEL CHOCOLATE STRAWBERRY KIWI RASPBERRY BLUEBERRY HAZELNUT TROPICAL BERRIES PACKAGING: BOTTLE I GRANELLOSI (SPRINKLES) Products designed to help the artisan to decorate and garnish desserts and ice cream. All ingredients have been carefully selected to guarantee maximum quality. VARIEGATO AMARENA MULTI-COLOUR CHOCO SPRINKLES MILK CIOCCOCEREALI WHITE CIOCCOCEREALI. AMARETTO SPRINKLES CARAMELISED BISCUIT SPRINKLES MERINGUE SPRINKLES HAZELNUT SPRINKLES PRALINE HAZELNUT SPRINKLES NOUGAT SPRINKLES CARAMELISED SUGAR SPRINKLES SELECT TOASTED HAZELNUTS AMARENA & AMARENATA FOR ICE CREAM VARIEGATO AMARENA AMARENA Made with real, soft, red to purple sour cherry, size 18/20 and distinguished by its 75% fruit volume. AMARENATA Made with cherries to satisfy the requests of those who prefer plumper, crunchier fruit. Defined by its 75% fruit volume. SOUR CHERRY SYRUP For garnishing cups of ice cream, in a 6.5kg can. PACKAGING: TIN

17 #CONGIUSOPUOI BROADEN THE HORIZONS OF YOUR CONFECTIONERY SKILL. LARGE SCALE BASE PREPARATION S FOR LARGE SCALE BASE PREPARATION UNICO LINE FLAVOURINGS GUSTOPAN LINE GLAZES GLASSAPIÙ LINE FARCITOP LINE SPLENDIDEE LINE OTHER S

18 PASTICCERIA MODERN PASTRY MODERNA LARGE SCALE BASE PREPARATION S FOR LARGE SCALE BASE PREPARATION BASE SEMIFREDDO This is a highly innovative and representative base, which can optimise the yield, structure and resistance of semifreddos in display pans (ice cream counter). Using a low quantity, with only 150 g per litre of cream in a mixer you can easily create a soft, creamy and delicately flavoured cream. It contains: no fats no emulsifiers only natural flavourings Amount g/kg mix: 115 CHARM This is a texturiser and stabiliser for cream-based products to be served at a positive temperature (0 /+4 ). An effective substitute for the traditional gelatine (isinglass), as it is easier to use because heat activation is not necessary. Made with no added fats. Amount g/kg mix: 140 CUZCOMOUSSE This product combines the best chocolate and raw materials with the most modern technology in order to make a pure chocolate mousse. It is distinguished by its use of pure chocolate spray and contains dark chocolate 60%. It is made with no added flavourings or fats and is used with cream. Uses: mousse, spoon desserts, displayed desserts, plated desserts. Amount g/kg mix: 230/330 BIANCO CUZCOMOUSSE This product combines the best chocolate and raw materials with the most modern technology in order to make a pure chocolate mousse. It is distinguished by its use of pure chocolate spray and contains white chocolate 30%. It is made with no added fats and only natural flavourings, and you can make a white chocolate mousse with a unique taste: delicate, sweet, yet not filling. Uses: mousse, spoon desserts, displayed desserts, plated desserts. Amount g/kg mix: 230/330 L AMERINGA A product originating in the great Italian baking tradition. This is a mix for the production of an excellent Italian meringue that is practical, reliable and fast. It contains no flavourings and is used with water. Uses: producing classic semifreddos, to lighten cream, decorations. Amount g/kg mix: 120/330 PERFETTO -18 This is a texturiser and stabiliser for whipped cream, which makes cutting it possible even at a temperature of -18. For creating high quality, high impact semifreddos that are quick to make. Can be used with or without egg, and is suitable for use both with a cream whipper and with a mixer. No added fats. Amount g/kg mix: 110/166 PERMOUSSE A product designed specifically for the production of mousse served at the counter, and in a glass. Easy to prepare, using just milk and PerMousse, its formula means you can make a soft neutral mousse that you can flavour in various ways in a very short time (2 minutes). It is also ideal for making hot ice cream. Made with no added hydrogenated vegetable fats. Amount g/kg mix: 286/375 PREMIAPANNA Cream improver, as it keeps cream soft and maintains its structure for a long time. It also solves the problem of syneresis (water/fat separation) and is ideal where cream structure with long lasting resistance is required. Can be used in a cream whipper and in a mixer and is made without flavourings. Uses: cream for the production of semifreddos, cream for decorating cakes, cream for garnishing bowls. Amount g/kg mix: 40/80 GG OVO Modern legislation and demand for consistent quality and hygiene make this egg yolk and sugar-based product an invaluable ingredient in recipes. The special pasteurisation process using mild technology preserves the natural sensory characteristics of the very high quality egg yolks used in the recipe. Made only with egg yolk and sugar, no flavourings or preservatives. Amount g/kg mix: As required UNICO LINE Simplicity, wide range and flexibility, come to life in the form of new structuring bases. Different levels of product/service that can be used equally for both positive temperature applications (mousse, Bavarian cream) and/or negative temperature applications (semifreddos). Thanks to various options and other complementary ingredients, it is possible to create more and more unique desserts, with just one product. UNICO 1 Neutral structuring stabiliser for cream, made with natural additives (gelatine and starch) which are active cold; contains grape sugar, no flavourings. Perfect for applications in positive temperature products and also ideal in semifreddos to be stored and served at -18 (reduced amount). UNICO 2 Structuring stabiliser base for cream, made with natural additives (gelatine and starch) which are active cold; enriched with vegetable fibres and dairy proteins, enables the production of stable, creamy and smooth mass quantities, even in simplified recipes. Contains grape sugar and does not contain flavourings. Perfect in products to be served in positive temperatures and in many others. Provides structure to semifreddos to be stored and served at -18 (reduced amount), making them easily cut into portions even straight out of the freezer, not to mention stable in sudden temperature changes. UNICO 3 Complete semifreddo base (for use with milk), made with non-hydrogenated vegetable fats; with only natural flavourings, contains grape sugar. Ideal for quick and easy production of mass quantities of semifreddo base that are light and airy, perfectly neutral and highly stable when it comes to temperature changes (for example in transit). Amount g/kg mix: 330 FLAVOURINGS GUSTOPAN LINE A range of fruit purée based flavourings for adding aroma to whisked or liquid mass quantities, formulated in order to preserve their structure (cream, crème patissiere or butter creams, ganaches, semifreddos, desserts ). In fact their acidity level allows them to be added directly to cream without compromising the final result. ORANGE Amount g/kg mix: 25/35 STRAWBERRY Amount g/kg mix: 25/35 LEMON Amount g/kg mix: 25/35 PACKAGING: GLASS BOTTLE

19 PASTICCERIA MODERN PASTRY MODERNA GLAZES OTHER S GLASSAPIÙ LINE Ready made products ideal for glazing at both positive and negative temperatures. GlassaPiù Bianca can be flavoured and coloured at will. BIANCA CHOCOLATE FARCITOP LINE Products for glazing cold desserts, applied with a spatula or poured. Also ideal for fillings, they contain 40% fruit. ORANGE STRAWBERRY LEMON BERRIES PACKAGING: EASY-OPEN TIN SPLENDIDEE LINE This is a new line of glazes usable both at positive and negative temperatures. These glazes guarantee uniform coverage, both on flat surfaces and on vertical edges; strong hold even in the defrosting stage; an always neat and clean slice; the total absence of freezing or opacification at low temperatures. To optimise its use, we recommend heating the product on a bain-marie or in the microwave to a temperature of between 42 and 46. We also recommend not mixing the product before heating it, to prevent the incorporation of air and the resulting formation of lumps. SOUR CHERRY ORANGE WHITE CARAMEL CHOCOLATE STRAWBERRY LEMON PISTACHIO GELOSA JELLY Suitable for glazing at temperatures from -18 to +4, does not become opaque or freeze, remains workable and spreadable at all times. PACKAGING: TIN ISOMALT This is a technological sugar for the production of decorations made of exceptionally transparent and humidity resistant pulled sugar. With effects like bubbles, marbling, curling and anything the creative artisan could possibly imagine.

20 N O T E S

21 Giuso Guido S.p.A. Reg. Cartesio Bistagno (AL) giuso.it