Why is it an absolute novelty by Prodotti Stella? Because our new semifreddo does not contain hydrogenated vegetable fats.

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1 Pastry 2009

2 Semifreddo Flexi GR Why is it an absolute novelty by Prodotti Stella? Because our new semifreddo does not contain hydrogenated vegetable fats. We created this product, as we always do, in respect of Flavour. Clean, so as to enhance added fl avours. The result is a pleasant, full-bodied semifreddo, which does not satiate and invites you to a new tasting: try the difference. Moreover, it has an excellent whipping capacity, constant outcome and an interesting overrun. Hold is considerable both at negative and positive temperatures and it ensures a regular cut. Thanks to its characteristics and potentialities, you can use it anywhere in the fi eld of cold processed pastry: to garnish cakes, to prepare your new desserts served in a glass, plated desserts or mousse in tub. To be tried with Crema Pasticciera, also prepared according to the classic recipes for excellent Chantilly Creams. Packing 8-bag carton 2 kg each Quantities in planetaria gr/lt milk You can prepare customised recipes by using fresh cream, gelato or pasteurised mix base for gelato. Water only or part water is also possible for fruit semifreddi. Only fats refined with wisdom

3 Moussemix It is a preparation in powder, best cold soluble, highly suitable to prepare: Semifreddo cakes and decorations/garnishing for cakes Single portions and small glasses Mousse in tub (often also called Warm Gelato ) Dessert to be served by a spoon, to be preserved at positive temperature (also in combination with MIX FOR CREAM+ ) Advantages It is easy-to-use and whips quickly Neutral/milk flavour, not concealing added flavours The mousse can be preserved at the same temperature as gelato The semifreddo cake will have a soft and regular to cut texture Customisable recipes The standard recipe is prepared with cold pasteurised milk (500 g per 1 liter milk). It can be enriched with fresh cream (e.g. 500 ml milk, 50 ml cream and g product). Other special recipes are possible by using gelato or mix base for gelato. Packing 8-bag carton 2 kg each Quantities in planetaria 500 gr/lt milk

4 Mix for cream + It is a base product studied to prepare plentiful whipped cream specialities: cakes, single portions and mignon, desserts also presented in small glasses and mignon glasses as well as in spoon, semifreddi, a.s.o. Advantages Desserts can be preserved at positive temperature and can be presented in pastry shops and catering as Buffet of Dessert and Trolley of Dessert specialities. Desserts particularly withstand temperature changes even if extreme, do not suffer liquid separation (syneresis) and do not collapse, which are typical features of natural whipped cream. It enables to prepare cakes with milk fats only (without vegetable fats). With MIX FOR CREAM + With fresh whipped cream only As soon as out of the freezer Stress test (after 12 hours at room temperature) Quattrostagioni It is a multipurpose product, highly versatile to be used for artisanal pastry and gelato. It is particularly suggested to prepare semifreddi (cakes and single portions) in planetaria, containing more fats and with a fuller body when compared to those prepared with Moussemix. Cream Base It is a preparation in paste containing fresh milk, sugar, egg yolks and stabilizers to be used: As a supplement in mixes for semifreddo to improve the texture of mousses in tub, semifreddi and gelato cakes. As total or partial substitute for sweetened condensed milk.

5 Cremalampo Pasticciera Ideal mix to prepare excellent dessert creams by cold processing. Advantages It is EASY-TO-USE. We suggest processing it in planetaria or by an electric whip, but it can also be prepared in a short time (2-3 minutes) by stirring milk and product by a whip. Creams have a smooth and velvety texture and a delicate pleasant cream flavour, which can be customized with plentiful Pastecreme. Packing 6-bag carton 2 kg each Quantities gr/lt milk

6 Le Pastecreme The wide range of semi finished products in paste is extremely versatile. It includes pastes ideal to flavour cream, custard, cakes and desserts as well as special pastes to fill and garnish many pastry specialities. Many among them are excellent in combination with chocolate, too. The range is dignified by Exclusive Trade Marks (among which Disaronno, Zabaione Florio, Blucaos, a.s.o.). SICILY PISTACHIO CREAM It is a top quality product for most demanding gelato and pastry makers, as it enables to prepare highly refined and very special gelato and pastry creations. It is a paste obtained thanks to the processing of carefully selected Sicily pistachios only, available also in the version without colourings. The 2006 World Gelato Champions used this prestigious paste for their winning composition. GIANDUIONE It is a paste made of hazelnuts (first ingredient) and blends of top quality cocoa to present the typical Gianduia flavour in artisanal pastry. The creaminess of the paste makes it easier to use it in pastry both as a filling for cakes and single portions as well as to flavour custard and whipped cream. ZABAIONE FLORIO Cantine Florio were established in 1833 in Marsala, in sunny Sicily. Since its very origins, Florio has linked its trade mark to highest quality and longest ageing Marsala. The Florio trade mark is the evidence of a product tied to genuineness and tradition. From the ancient tradition of Florio winery, absolute leader of Marsala wine, come our prestigious zabaione pastes: ZABAIONE GELATERIA and ZABAIONE PASTICCERIA. The presence of Marsala Florio as an exclusive ingredient makes their flavour unmistakable. The considerable content of eggs and egg yolks ensures body and marked colour. A special processing makes them perfectly blendable. Both are excellent to be used in pastry: the GELATERIA version features a brighter colour and is more concentrated; the PASTICCERIA version is darker in colour and less concentrated, it has a full and genuine flavour resembling that of zabaione prepared in an artisanal way, according to recipes of ancient tradition. They are an exclusive by Prodotti Stella.

7 BITTER CHOCOLATE PASTE It is a paste featuring a fine, soft texture and intense dark chocolate flavour. It is ideal for plentiful uses in cold process pastry: to prepare profiteroles, to garnish and decorate semifreddi, prepare single portions, mousse in tub, a.s.o. In pastry it ensures a considerable performance to flavour custard or Chantilly cream, to fill and garnish puffs, cakes, mignon, a.s.o. It has a creamy and velvety texture, making its processing easier. As a coating for profiteroles and in semifreddi it remains regular to cut, does not split and does not become dull. DISARONNO AMARETTO From one of the most appreciated and well-known liqueurs in the world, Disaronno Originale, Prodotti Stella has created a paste with creamy texture and an abundant content of pralined almonds and hazelnut chips, remaining crispy even at negative temperatures. It is an exclusive by Prodotti Stella. HAZELNUT PASTES A wide range of Hazelnut Pastes (6 different versions) among which you can choose the most suitable for you according to the degree of toasting and to the features of the hazelnuts used (for ex. Tonda Gentile delle Langhe Hazelnuts), mainly meant to enrich cakes, semifreddi and plentiful pastry recipes. Hazelnuts used by Prodotti Stella are of exclusive Italian origin

8 Other Pastecreme, special for pastry: Cacao Blend 20/22 Cheesecake Excellence Plain Chocolate Coating Toasted Almond Cream Crema di Nocciola Italiana Pineseeds Cream Pistachio Cream Frolly Bitter Gianduia Coffee (Gran Caffè) Mascarpone Sorrento Walnut Nougat Variegati Golosi: 4 different products Variegato Lemon Cream Paste Creative Paste Creative free your imagination in the field of pastry and catering. It is a range of pastes featuring the unexpected blend of two flavours. Ideal to customise chocolate, but not only. You can prepare new plated desserts, charlotte, cakes and biscuits or try them out to customise whipped cream and custard. The range: Orange & Pimento Cinnamon & Vanilla Lavender & Rosemary Hot Pepper & Cherry Rum & Coffee Ginger & Lemon Confezione 6-pot carton, also assorted 1,4 kg pot for each fl avour

9 Variegati Quattrostagioni It s a range of products, rich in whole fruit, specially studied to make semifreddi and mousse in tub as well as many pastry creations more appealing and appetising. Variegati Quattrostagioni originate from selected fruit and remain soft even after long preservation at negative temperatures. They are ideal to garnish, fill and decorate, for the pleasure to taste soft and perfumed fruit all the times. LITTLE STRAWBERRIES CONFECTIONERY and WILD BERRIES CONFECTIONERY are more fluid compared to the other products in the range. The range: Strawberries Little Strawberries Confectionery Wild Berries Wild Berries Confectionery Green Apple Peach Strawberry Grapevine Pastefrutta The wide range of PASTEFRUTTA of the two lines GELOSTELLA 200 and GELOSTELLA 100 are most proper in pastry and cold process pastry to flavour desserts and as decoration. 200 series is characterized by a high content in whole fruit. The products of the Gelostella 100 Range (except for Amarena) differ from the Gelostella 200 range as they are smoother and more concentrated. Pastefrutta 100 can be used both plain and in combination with fresh/frozen fruit to enhance the dessert in flavour and colour.

10 Salse Topping Prodotti Stella SALSE TOPPING stand out thanks to their organoleptic features and their texture, making them ideal for both artisanal gelato and pastry. They are excellent not only for the classic uses in gelateria but also to decorate and fill cakes, semifreddi, mousse in tub and plate desserts. They can be combined with FARCIFRUIT NEUTRO to have wonderful mirror-like effects. The range: Sourcherry Coffee Cocoa Cocoa and Hazelnut Caramel Strawberry Kiwi Raspberry Milkmint Milkmou Mandarinetto Isolabella Tropical Wild Berries Zabaione Prestige Range: Chocolate White Chocolate Nocciolato Pistachio

11 Granelle It is a range of products enabling the gelato and pastry maker to decorate and present their creations in a more appealing and attractive way according to their personal imagination. SCROKY CEREALS HARLEQUIN CONFETTI SMALL CEREALS CRISPIES WHITE CHOCOLATE DROPS AMARETTO GRANULES PRALINED ALMOND CHIPS HAZELNUT CHIPS PRALINED HAZELNUT CHIPS PRALINED PISTACHIO CHIPS WHOLE TOASTED HAZELNUTS PRALINED PINE-SEEDS Amarenata AMARENATA WHOLE FRUIT Top quality Amarenata Cherries in syrup. Thanks to their features of not too sweet flavour, colour and fruit compactness, they remarkably stand out from the products available on the market. They contain by weight 60% of drained fruit and 40% of syrup. They are excellent not only for the classic uses in gelateria but also to decorate and fill cakes, meringue cakes and short crust tartellette. Available in sizes: 18/20 20/22 Farcifruit Neutro Transparent jelly in paste excellent for plentiful recipes in artisanal gelato and pastry. It has a neutral flavour, making it ideal also in case of use with Pastecreme (e.g. to create a marble-like effect with Cocoa Sauce, Caramel Sauce a.s.o.) USES To prepare mirror-like effect for cakes and single portions: it keeps shiny and transparent even after preservation at negative temperatures. It is ideal to fill semifreddi, mousses in tub and cakes in combination with Variegati Quattrostagioni or Pastecreme, Pastefrutta and fresh fruit. It can be used to garnish fresh fruit both on a cake or even only on fruit salads and on fruit sauces.

12 Glaçages The glaçages have been studied to coat both in the surface and in the borders semifreddi, single portions, gelato cakes by a very simple and quick processing, ensuring marvellous decorative effects. ORANGE, STRAWBERRY and LEMON flavours are ready-to-use. For the flavours CHOCOLATE and WHITE CHOCOLATE we suggest, for a better and easier processing, to warm up the desired quantity in a hot water bath at 45 C and 30/35 C respectively and then let them cool down till lukewarm. Chocolate Glaçage, unique for its plain chocolate flavour, boasts chocolate in powder as first ingredient. Packing CHOCHOLATE: 6 kg plastic bucket WHITE CHOCOLATE: 3 kg plastic bucket ORANGE-STRAWBERRY-LEMON: 2,5 kg tin

13 Artistic Sugar Easy to use The colours are already there: yellow, blue and transparent. Combine them and prepare your perfect colour palette. You can now create any shape you like. Artisti Sugar will be easy to feature the stretched sugar effect, thanks to its low capacity of absorbing humidity, your decorations will remain shiny, crystal clear and they will not melt. Why not using it? Try Artistic Sugar Neutro instead of sugar for low-calories desserts The range: Artistic sugar neutro (transparent) Artistic sugar YELLOW Artistic sugar RED Artistic sugar BLUE Packing 10 kg carton, containing 5 bags of 2 kg each, also assorted The artistic sugar lighting your imagination

14 Fornogel The range of bakery semi finished products FORNOGEL is an excellent solution both in pastry and in gelato, as it enables to prepare top quality cakes and semifreddi in a practical and easy way. PAN DI SPAGNA Soft and perfect after cut, it has a texture soaking syrups without crumbling and up to double its weight. PAN DI SPAGNA AL CACAO Extremely soft and perfect after cut, it has a light and homogeneous texture, with fine alveoli. It is special to enrich several pastry and cold process pastry creations such as cakes, semifreddi, mousses in tub, black forest, Sacher, etc. DOBUS ROLL Thinner than Pan di Spagna (sponge cake), it is particulary soft, feature making it ideal for rollés, or as a precious ingredient for mousses and single portion desserts. BIGNE 45 MM Perfectly dry and crunchy, thanks to a peculiar drying process, they get gently softer after filling. Completely empty, they can be filled either by manual or by mechanical processing. ROTTURA DI MERINGA Very crumbly and delicate-tasting, it creates for your semifreddi a pleasant contrast between the soft filling and its fresh crunchiness. It is ideal for meringue cakes, fillings and decorations. TARTELLETTE MM. 45 They are characterized by the taste typically rich in butter and by the crumbliness of the pastry that make them the ideal base for pastry uses, above all to be filled with crèmes or fruits.

15 Bagne Fantasia It s a range of special not alcoholic syrups, to be used to soak Pan di Spagna (Sponge Cake) and Dobus Roll and therefore ideal for pastry. Pan di Spagna soaked with BAGNE FANTASIA does not freeze even at negative temperatures and is enhanced by the several flavours. Alkermes Coffee Strawberry Lemon Maraschino Rum The classic Lemon cake can be enriched by using Bagna Fantasia Lemon Alkermes is ideal to soak Pan di Spagna (sponge cake) for the preparation of English Trifl e Bagna Fantasia Coffee is perfect to prepare Italian Tiramisù Quantities Packing 100 gr of product with 50 gr of water 1,3 kg pot

16 Prodotti Stella spa Altavilla Vicentina (VI) - Italia - Via IV Novembre, 12 - Tel r.a. - Fax estero@prodottistella.it Ottobre 08 Progetto grafi co: It s Gut / Liquid Diamond - Limena PD