Genuine Italian Ingredients

Transcription

1 Dream Cones Genuine Italian Ingredients (Made in Italy) We attend many trade shows all over the world, particularly in Italy, always looking for the best products for our customers. There are many ingredient manufacturers and they ALL want us to sell their products, but we have selected only the very best for you. Price is important but it is quality that counts!

2 Genuine Italian Ingredients (Made in Italy) Our flavors are made with lots of real fruit and natural, never artificial components, aromas and other ingredients, made to European standards they can t be beat! Making really great gelato is not hard just use the best ingredients! Stabilizer/Emulsifiers (gr./l) Gelato 4/5 / L 1.5 / 2 Sorbet/Sherbet 8/10 / L 1.5 / 2 Universal 3/5 / L 1.5 / 2 Mono/diglicerides 3/5 / L 1.5 / 2 Balanced Bases for Milk/Cream A full range of cold and hot powder bases for the preparation of a creamy and rich ice cream Neve Latte 50 C 80/100 / L 2 / 8 Hot mix milk aroma Neve Latte 100 F 80/100 / L 2 / 8 Cold mix, milk aroma Neve Latte 100 C 80/100 / L 2 / 8 Cold mix no aroma Neve Latte 100 C classic 80/100 / L 2 / 8 Hot mix, milk aroma fat fortified Neve Latte 100 C special 80/100 / L 2 / 8 Hot mix, milk aroma Fiordi Latte 100 F 100 / L 2 / 8 cold mix dbl milk aroma w extra fat Fiordi Latte 100 C 80/100 / L 2 / 8 Hot mix dbl milk aroma w extra fat Paradice Base 125 / L 2 / 8 Hot mix, milk aroma, dbl overrun Bases for Fruits A /fect mi/ture powder, to be used cold, able to enhance the freshness and authenticity of fruit Fresca Frutta /100 / L 2 / 8 Sorbetto / L 2 / 8 Yoghurt Bases Yoghurt Gel /6 Yoghurt Mix /8 Soy Bases White Soya Base 500 L water 2 / 4 Soya Fruit Base 500 / kg. 2.3 / 4 Add fruits to taste 2

3 Classic Pastes Bacino 120/150 3 / 2 Egg Biscuit 80/100 3 / 2 Bubble Gum 80/100 3 / 2 Sicilian Ice Cream 150/ / 2 Choco-orange 150/200 3 / 2 Cream Caramel Roma 80/ / 2 Egg cream 80/100 3 / 2 Torino Gianduja 80/100 3 / 2 Licorice 80/100 3 / 2 Peppermint 40/ / 2 Walnut 80/100 3 / 2 Piedmont Hazelnut 80/100 5 / 2 Pure Clear Hazelnut 80/100 5 / 2 Pure Dark Hazelnut 80/100 / 2 Piedmont Pannacotta 40/ / 2 Pistacchio Oro di Sicilia 80/100 3 / 2 Pure Pistachio 80/100 3 / 2 Sicily Stracciatella to taste 2.5 / 2 Tiramisu 80/100 3 / 2 used with Madeira wine Torrone of Benevento 80/100 3 / 2 Ancient Vanilla 80/ / 2 Vaniglia bourbon 3 0/ / 2 Zabajone of Marsala 80/100 3 / 2 Zuppa Inglese (Trifle) 35/ / 2 Fruit Pastes Sour Black Cherry 80/100 + pieces 3.5 / 2 Gold Pineapple 80/100 + pieces 3.5 / 2 Watermelon 80/100 smooth 3.5 / 2 Mediterranean Orange / 2 *add 10 gr. lemon juice Banana 80/100 of puree 3.5 / 2 Asian Coconut 80/100 + pieces 3.5 / 2 Strawberry 80/100 + pieces 3.5 / 2 Little Strawberry 80/100+ pieces 3.5 / 2 Wild Little Strawberry 150/200 + pieces 3.5 / 2 Wild fruit 150/200 + pieces 3.5 / 2 Passion Fruit 80/100 + pieces 3.5 / 2 3

4 Campania Lemon / 2 add 15 gr. lemon juice Mandarin 80/ / 2 *add 10 gr. lemon juice Mango 80/100 + pieces 3.5 / 2 Apple 80/100 + pieces 3.5 / 2 Cantaloupe Watermelon 80/100 + pieces 3.5 / 2 Yellow Peach 80/100 + pieces 3.5 / 2 Variegated Variegated means swirled-in. Usually a good does is about gr./4.6l tub Sour Black Cherry to taste 3.5 / 2 Hazelnut Cream to taste 3 / 2 Dulce de lecheq. to taste 1.5 / 6 English Cookies to taste 3 / 2 English Choco Cookies to taste 3 / 2 Wild strawberries to taste 3.5 / 2 Wild berries to taste 3.5 / 2 Chocolate-orange to taste 3 / 2 Hazelnut to taste 3 / 2 Ice Cream Coverings These are dips meaning a hard covering for specialies such as ice cream bars Dark Chocolate to taste 3 / 2 White Chocolate to taste 3 / 2 Strawberry to taste 3 / 2 Lemon to taste 3 / 2 Pistachio to taste 3 / 2 Fast Line (1 pack makes 1 tub) Lemon 2.5 water L 1.2 / 10 Coffee 2.5 L water 1.4 / 10 Fiordilatte 2.5 L water 1.4 / 10 Chocolate 2.5 L water 1.4 / 10 Dark Chocolate 2.5 L cold water 1.75 / 10 Yoghurt1 2.5 L water 1.4 / 10 Strawberry 2.5 L water 1.2 / 10 Coconut1 2.5 L water 1.4 / 10 Zero Line Pannazero 1.4Kg L water 1.4 / 10 CioccoZero 1.4 Kg L water 1.6 / 10 FruttaZero 1.4 Kg L water 1.2 / 10 4

5 Slush Line Lemon 1 Kg. + 4/5 L water 1 / 10 Strawberry 1 Kg. + 4/5 L water 1 / 10 Topping Toppings are a bit thicker than pastes and also have larger lumps of fruit. We recommend refrigeration after opening Sour Black Cherry to taste 1 / 6 refrigerate after opening Coffee to taste 1 / 6 Caramel to taste 1 / 6 Chocolate to taste 1 / 6 Dark Chocolate to taste 1 / 6 Moucca Cream to taste 1 / 6 Strawberry to taste 1 / 6 refrigerate after opening Wild Berries to taste 1 / 6 refrigerate after opening Hazelnut Cream to taste 1 / 6 Pistachio to taste 1 / 6 Aromas Aromas are added because frozen foods have no smell. These aromas activate quickly in the mouth and add smell thru the nasal pharynx/ Orange 0,8 / 6 0,8 / 6 Croissant 0,8 / 6 0,8 / 6 Wild Strawberries 0,8 / 6 0,8 / 6 Lemon 0,8 / 6 0,8 / 6 Cacao CaldoCiocco 200/250 / L milk 2 / 8 5

6 Cocoa 22/24 60/80 in hot mi/ 1,5 / 8 Milk Low Fat Milk powder 1 / 10 Whole Milk powder 1 / 10 Technical Products Citrate 10/20 / L 0,9 / 6 Dextrose 5 / 4 Iso malt to taste 4 / 2 Sugar Soft 30/50 / L 4 / 2 Tuorlo zuccherato to taste 1,5 / 6 Integrators Mix Protein from / 4 Yoghurt Gel from ,9 / 6 Sugar Yolk from / 8 Special Mi/es Fiocco 500 / L 2 / 8 Fiber Cream 80/100 / L 2 / 8 Fruit fiber 80/100 / L 2 / 8 Lemon fruit 80/100 / L 2 / 8 Cacao Mix 180/200 / L 2 / 8 Decorations Sour Black Cherry in hazelnut syrup to taste 3,5 / 2 Granules to taste 2 / 6 Pistachio granules to taste 1 / 4 Calibrated Hazelnut to taste 2 / 6 6

7 Dream Cones Ld. 170/1 Pahonyothin Soi 14, Bangkok Fax: