delicious Italian treats

Transcription

1 Award-winning firm since 1873 s.r.l. More than 140 years of delicious Italian treats Artisan production for the bakery and confectionery industry and trade

2 "BREAD MIX" Name Quantities and directions for use ARABO Complete mix for making Arab bread 1000 g mix g water + 40 g yeast + 40 g olive oil ARABO AVENA Complete mix for making Arab bread with oat flakes 1000 g mix g water + 40 g yeast + 40 g olive oil CASARECCIO Complete mix for making dark wholemeal seed bread 1000 g mix g water + 35 g yeast + 40 g salt CEREALI Complete mix for making seed bread 1000 g mix g water + 35 g yeast 3-SAAT Complete mix for making very dark seed bread 1000 g mix g water + 40 g yeast + 10 g olive oil GRANO DURO Complete durum wheat mix for making pugliese type bread 1000 g mix g water + 40 g yeast + 40 g olive oil HAMBURGER Complete mix for making hamburger buns and savoury products in general 1000 g mix g water + 25 g yeast MAIS Concentrated corn flake mix for making bread 500 g mix g flour g water + 20 g yeast MALTO Complete mix for making malt bread 1000 g mix g water + 30 g yeast + 5 g olive oil MILK BROT Complete mix for making milk bread 1000 g mix g water + 25 g yeast PANCARRE Complete mix for making sandwich loaves 1000 g mix g water + 40 g yeast PIZZA CROCCANTE Complete mix for making pizza flavoured cracker SOIA FINA/GROSSA Complete mix for making soya bread TARTARUGA Concentrated mix for making turtle bread NATURALI "BREAD AND PASTRY IMPROVERS" 1000 g mix g water + 60 g yeast + 80 g olive oil + 10 g rosemary 1000 g mix g water + 40 g yeast + 40 g lard + 10 g salt 170 g mix g flour g water + 40 g yeast + 20 g salt BIO TOP For breadmaking without additives 1.5% by weight of flour TOP EMULGATOR Made with emulsifier additive NORMAL 1.5% by weight of flour PEKARNA 1% by weight of flour EXTRA For frozen bread and pastry 0.3/0.5 % by weight of flour Utilisation warm - à chaud cold - Utilisation à froid

3 "FRUIT COMPOTE AND PURÉE LINE" FARCITURA Smooth purées with soft, creamy texture; easily spread and injected when cold; very resistant even at high temperatures. Name APRICOT jar 15/30 PINEAPPLE jar 15/30 CHERRY jar 15/30 FRUITS OF THE FOREST jar 15/30 APPLE jar 15/30 HONEY jar 15/30 PEAR jar 15/30 UNIVERSALE Smooth purées with firm but creamy texture useable both before baking and for filling after. APRICOT jar 15/30 CHERRY jar 15/30 STRAWBERRY jar 15/30 FRUITS OF THE FOREST jar 15/30 APPLE jar 15/30 BLUEBERRY jar 15/30 PEAR jar 15/30 PEACH jar 15/30 PLUM jar 15/30 FAGOTTINO Smooth purées with very firm texture for use in making puff pastry parcels; high stability in oven APRICOT jar 15/30 FRUITS OF THE FOREST jar 15/30 APPLE jar 15/30 APPLE AND SULTANA jar 15/30 HONEY jar 15/30 BLUEBERRY jar 15/30 ARTIGIANE Fruit compotes studied for artisan use on tarts and all baked pastry products in general. APRICOT (with pieces of fruit) jar 3/6 CHESTNUT jar 3/6 CHERRY (with pieces of fruit) jar 3/6 STRAWBERRY (with pieces of fruit) jar 3/6 FRUITS OF THE FOREST (with pieces of fruit) jar 3/6 KIWI jar 3/6 RASPBERRY (with pieces of fruit) jar 3/6 LEMON jar 3/6 APPLE (with pieces of fruit) jar 3/6 BLUEBERRY (with pieces of fruit) jar 3/6 BLACKBERRY "S" jar 3/6 PEACH (with pieces of fruit) jar 3/6 REDCURRANT (with pieces of fruit) jar 3/6 "FRUIT COMPOTE AND PURÉE LINE" LE RICCHE Compotes with very high percentage of fruit; to be used both for cold filling and for baking. Name APRICOT jar 3/6 ORANGE jar 3/6 BANANA jar 3/6 CHERRY (with pieces of fruit) jar 3/6 FIG (with pieces of fruit) jar 3/6 STRAWBERRY (with pieces of fruit) jar 3/6 FRUITS OF THE FOREST (with pieces of fruit) jar 3/6 RASPBERRY (with pieces of fruit) jar 3/6 LEMON jar 3/6 HONEY jar 3/6 BLUEBERRY (with pieces of fruit) jar 3/6 BLACKBERRY (with pieces of fruit) jar 3/6 PRUNE (with pieces of fruit) jar 3/6 RED RADICCHIO (with pieces of vegetable) jar 3/6 JAPANESE PLUM (with pieces of fruit) jar 3/6 SOUR CHERRY (with pieces of fruit) jar 3/6 PASTICCERE Creamy compotes with very high percentage of fruit; easy to spread, excellent for fillings, good stability in oven; excellent resistance to freezing-thawing; all with whole fruit or fruit pieces. APRICOT jar 3/6 AMARENA CHERRY jar 3/6 PINEAPPLE jar 3/6 CHERRY jar 3/6 STRAWBERRY jar 3/6 FRUITS OF THE FOREST jar 3/6 APPLE jar 3/6 MELON jar 3/6 BLUEBERRY jar 3/6 PEAR jar 3/6 PEACH jar 3/6 BIO Smooth purées made with organically farmed ingredients; useable both cold and for baking. APRICOT jar 3/6 FRUITS OF THE FOREST jar 3/6 HONEY jar 3/6 warm - cold

4 Name LORGEL "GELATINE GLAZES LINE" NORMALE Classic gelatine to be used after boiling with water; brush on TORINO Classic gelatine to be used after boiling with water; brush on sets quickly LIQUIDO Gelatine to be sprayed without adding water TIPO "A" GLAZY Gelatine to be sprayed without adding water; excellent resistance on fruit Ideal gelatines for freezing Quantities and directions for use 1000 g lorgel + 250/300 g water bring to boil 1000 g lorgel + 250/300 g water bring to boil Measure out into relative equipment without any additive Measure out into relative equipment without any additive pot 15/20 pot 20 can 12 can/pot 12/19 NORMALE Classic gelatine to be used after boiling Bring to the boil without any additive pot 14 TIPO "A" Gelatine to be sprayed Ready to use pot 14 SPALMELLA Gelatines for cold decoration of freshly baked products NEUTRA To be coloured and flavoured and corrected with syrup CARAMEL STRAWBERRY Pour the required quantity over the surface to KIWI be decorated, then spread with a spatula LEMON PIPING GEL/SPECCHIO Gelatines for cold decoration of freshly baked products; to be used with piping bag or for mirror finish decoration of semifreddo cakes NEUTRA To be coloured and flavoured and corrected with syrup CARAMEL STRAWBERRY Measure into appropriate piping bag and squeeze out small drops of gelatine as KIWI decoration, or pour the required quantity over the surface to be decorated, then spread with LEMON a spatula until completely covered CHOCOLATE INSTANTANEE A FREDDO "POWDER CREAMS" KICKA Cream that is stable to cooking and to freezing 300 g Kicka g milk FIORENTINA Cream that is stable to cooking and to freezing CARMEN Very creamy; stable to cooking and to freezing 350 g Fiorentina g milk 400 g Fiorentina g water 350 g Carmen g milk 400 g Carmen g water CREMA CHANTILLY Cream for whipping; stable to freezing 480 g Chantilly g water ZHARA Cream for whipping when making cakes that need a highly stable cream; stable to freezing 400 g Zhara g water CANDIDA Vegetable cream powder for whipping 1000 g Candida g milk box 1 SEMIFREDDO Powder base for whipping; stable to freezing 300 g Semifreddo g milk g cream box 1 A CALDO LORCREM Cream for cooking without eggs LORCREM CON LATTE Cream for cooking without eggs; contains milk powder, so only needs water to be added BAVARESE Cream for cooking without eggs; contains food gelatine MOUSSE NEUTRA Mix for dissolving in warm to obtain classic mousse PANNACOTTA Mix to bring to the boil in milk and cream to obtain single portions BUDINO CACAO Mix to bring to the boil in milk and cream to obtain single portions 100 g Lorcrem g sugar g milk; bring to the boil 180 g Lorcrem g sugar g water; bring to the boil 150/160 g Bavarian cream milk g cream; bring to the boil 400 g Mousse g warm water g cream 200 g Cooked cream g whole milk g cream 200 g Pudding g whole milk g whipped cream bag 5 box 1 box 1 CREME CARAMEL Mix to bring to the boil in milk to obtain single portions 340 g Creme Caramel g whole milk box 1 CALDO CIOK Complete preparation for drinking chocolate 100 g Caldo Ciok g whole milk box 1 warm - cold

5 Name PAN DI SPAGNA E PASTE BATTUTE "CAKE MIXES" Quantities and directions for use PAN DI SPAGNA COMPLETO Complete mix for making sponge cake 1000 g Mix g eggs g water PAN DI SPAGNA CONCENTRATO Base for making sponge cake 600 g mix g flour g sugar g eggs g water PLUM CAKE Complete mix for making loaf cake 1000 g mix g eggs g butter bag 10 DOLCE MERANO Complete mix for making muffins 1000 g mix g eggs g butter + 50 g water bag 10 DOLCE CASTAGNA Complete mix for making soft chestnut cake 3000 g Mix g eggs g butter g water bag 10 COCCO MORBIDO Complete mix for making soft coconut cakes 1000 g mix g eggs g butter bag 10 CROISSANTS PASTE LIEVITO E LAMINATE CROISSANT AI SEMI Complete mix for making croissants; excellent for freezing Complete mix for making wholemeal croissants; excellent for freezing CROISSANT CONCENTRATO Base for making croissants; excellent for freezing MENEGHINA Base for making leavened dough and cakes for special occasions (Panettone, Pandoro, Focacce, etc.) 1250 g mix + 50 g eggs + 75 g yeast g water g margarine 1250 g mix + 50 g eggs + 75 g yeast g water g margarine 350 g mix g flour g sugar g eggs g yeast g water g margarine Recipe on request PASTA SFOGLIA Complete mix for making puff pastry 1000 g mix g water g margarine PASTE FRITTE KRAPFEN Complete mix for making doughnuts 1000 g mix +100 g eggs + 50 g yeast g water KRAPFEN CONCENTRATO Base for making doughnuts 500 g mix g flour g eggs + 50 g yeast g water FRITTELLE Complete mix for making filled fritters 1000 g mix g water or milk bag 10 BIGNOLI REALI Base for making filled fritters 800 g mix g oil g eggs g water MIX FRITT Base for making fritters PASTA FROLLA E BISCOTTERIA 1000 g mix g sugar g eggs g water g sultanas + 10 g salt bag 10/27 PASTA FROLLA Complete mix for making short crust pastry and biscuits 1000 g mix g butter + 90 g egg yolk bag 10 COCCOFUR Complete mix for making small coconut cakes 1000 g mix + 250/300 g water bag 10 DELGADO Powder mix for making small almond cakes 1000 g mix + 200/250 g fresh egg white bag 10 PASTA PERFUR Dough for making small almond cakes 1000 g mix + 100/150 g fresh egg white box 10 "ICING SUGARS" LIRKI LIRKI CACAO Mixture of micro-encapsulated sugars with vegetable fats for dusting moist or greasy surfaces Mixture of cocoa and micro-encapsulated sugars with vegetable fats for dusting freshly prepared pastries/ desserts (tiramisu) Ready to use Ready to use GHIACCIA CHIARA GHIACCIA SCURA PASTA MANDORLE "ALMOND DECORATIONS AND GLAZES" Mixture of sugars, starches and almonds for glazing baked cakes and cookies Mixture of sugars, starches and almonds for glazing baked cakes and cookies Almond paste for decorating cakes and to make marzipan decorations 100 g ice + 250/300 g liquid egg white 100 g ice + 250/300 g liquid egg white Ready to use pot 2,5 warm - cold

6 Name ANTE FORNO "DRIED INSTANT CREAMS" Quantities and directions for use LEMON CONFECTIONER S CUSTARD Instant cream that is stable to baking Ready to use pot 6 POST FORNO Instant creams for filling after baking of fresh pastries/cakes and cakes for special occasions FULL UP CIOCCOLATO pot 12/25 FULL UP GIANDUIA pot 12/25 FULL UP PASTICCERA pot 12/25 FULL UP ZABAGLIONE pot 12/25 Pack kg "DRIED CHOCOLATE AND HAZELNUT CREAMS" ANTE FORNO Instant cocoa and hazelnut creams for filling pastries/cakes before baking LORCIOK DA FORNO EXTRA High percentage of hazelnuts to fill tarts or to put into croissants LORCIOK DA FORNO E For large-scale production before cooking. The product is stable to baking and not dry POST FORNO Instant cocoa and hazelnut creams for filling pastries/cakes after baking LORCIOK High percentage of cocoa LORELLINA High percentage of cocoa and hazelnuts as desired to flavour confectioner s NOCCIOLINA High percentage of hazelnuts custard or cream or use as it is for filling croissants or other pastries/cakes NOCCIOLINA B High percentage of hazelnuts; very soft after baking NOCCIOLINA TDC For large workshops COPERTURE Creams for glazing Sacher cake and profiteroles SACHER High percentage of cocoa and cocoa butter Dissolve the required quantity over a /6 SACHER BIANCO Made from milk powder and milk derivatives bain-marie or in the microwave oven /6 SACHER DF For large workshops and pour over the surface to be glazed "THICKENERS AND STABILIZERS" STABILPANNA Stabilizer for whipped cream 5/7 g per 1000 g cream sachet 1 TOMATOMIX Thickener for tomato sauce 30 g per 1000 g tomato sachet 1 VENIXGEL PLUS Thickener and stabilizer for fruit 30/50 g per 1000 g fruit sachet 1 VENIXGEL Thickener and stabilizer for fruit 150/200 g per 1000 g fruit sachet/bag 1/10 "COADJUVANT EMULSIFIERS" BAKING POWDER Traditional chemical raising agent 15 g per 1 kg flour box/bag 5/25 BAKING POWDER "L" Chemical raising agent with slow release of gas 15 g per 1 kg flour box/bag 5/25 STACCANTE PER TEGLIE Non-stick mixture of vegetable oil and soya lecithin for trays As required pot 15/25 SIRIO Whipping emulsifier in gel for foam cakes 2% of total ingredients pot 5 ZUCRORO Inverted sugar syrup As required pot 15 warm - cold

7 Name "HEAT-STABLE FLAVOURINGS FOR BAKED PRODUCTS" Quantities and directions for use ORANGE Natural orange flavouring 1 g per 1000 g product to be flavoured bottle 0,5/0,85 BRIOCHES Mixture of natural citrus fruit flavours 1 g per 1000 g product to be flavoured bottle 0,5/0,85 B.R. Nature-identical emulsified flavouring of butter 1 g per 1000 g product to be flavoured bottle 0,5/0,85 LIME Natural lime flavouring 1 g per 1000 g product to be flavoured bottle 0,5/0,85 COLOMBA Mixture of natural citrus fruit and vanillin flavours 1 g per 1000 g product to be flavoured bottle 0,5/0,85 CREOLA Nature-identical flavour of non-alcoholic rum 1 g per 1000 g product to be flavoured bottle 0,5/0,85 FOCACCIA Mixture of natural citrus fruit and vanillin flavours 1 g per 1000 g product to be flavoured bottle 0,5/0,85 LEMON Natural lemon flavouring 1 g per 1000 g product to be flavoured bottle 0,5/0,85 TANGERINE Natural tangerine flavouring 1 g per 1000 g product to be flavoured bottle 0,5/0,85 BITTER ALMOND Nature-identical flavour of bitter almond 1 g per 1000 g product to be flavoured bottle 0,5/0,85 PANDORO - Q Mixture of natural citrus fruit and vanillin flavours 1 g per 1000 g product to be flavoured bottle 0,5/0,85 PANETTONE Mixture of natural citrus fruit and vanillin flavours 1 g per 1000 g product to be flavoured bottle 0,5/0,85 PANETTONE TANGERINE Mixture of natural citrus fruit and vanillin flavours 1 g per 1000 g product to be flavoured bottle 0,5/0,85 VANILLA PODS Natural vanilla flavouring As required sachet 0,3/0,5 LIQUID VANILLA Nature-identical flavouring of vanilla 1 g per 1000 g product to be flavoured bottle 0,5/0,85 PURE VANILLIN Natural vanilla flavouring 1 g per 1000 g product to be flavoured pot 0,5/0,85 "ALCOHOLATES To be mixed with water and sugar as desired according to dilution table ALCHERMES 70 Bot./can 2/5 AMARETTO 70 Bot./can 2/5 ORANGE 70 Bot./can 2/5 BENEVENTO 70 Bot./can 2/5 COFFEE 70 Bot./can 2/5 CURACAO 70 Bot./can 2/5 TANGERINE 70 Bot./can 2/5 MARASCHINO 70 Bot./can 2/5 RHUM 70 Bot./can 2/5 WHITE RUM 70 Bot./can 2/5 VANILLA 70 Bot./can 2/5 WIMAR S 70 Bot./can 2/5 VANILLA 95 Bot./can 2/5 "NON-ALCOHOLIC SYRUPS" To be diluted as desired with syrup COFFEE Bot./can 2,7/5 ALCHERMES Bot./can 2,7/5 COCKTAIL Bot./can 2,7/5 MARASCHINO Bot./can 2,7/5 RHUM Bot./can 2,7/5 VANILLA Bot./can 2,7/5 warm - cold

8 GIUSEPPE LORENZON C.I.E. s.r.l. Registered office, production of semi-processed powder products - Via Piave, Treviso (Italy) Tel Fax Administrative office, warehouse and production of creams, fruit compotes, flavourings and alcoholates Via Giacomo Bortolan, 11/ Vascon di Carbonera (TV) (Italy) Tel Fax Fotolia Fotografia Treviso Bepi Barbarotto Studio Grafico