Bases. Glazes. Filling
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1 Pastry raw materials 4/2018-3/2019 Bases Glazes Filling Coatings Topping
2 Modecor presents a new range of raw materials for professional pastry Five product categories indispensable for your sweets daily creation: Bases and integrators to quick and improve the daily preparations Shiny ready to use glazes with intense colours Tasty and crunchy filling, suitable for cakes, parfaits and monoportions Coatings, that if combined with jelly preparations, become mirror glass glazes, extremely brilliant and dense Toppings in several tastes and suitable to decorate your creations Come in the raw materials Modecor world... Over the decoration, at the service of professional! The images are only intended to represent the products. All pictures in this catalogue are owned by Modecor Italiana S.r.l. Cod: pz: PR: ZU: Item Code Pieces per box Mix Sugar Made and produced by Modecor Italiana s.r.l. - Cuvio (VA) Copyright Modecor Italiana s.r.l. All rights reserved. No part of this catalogue can be copied or transmitted in any way, without written authorization by Modecor italiana s.r.l. Modecor is a registered trademark
3 Bases Stabilpanna Base Frutta Top Albumetta 2 Glazes Strawberry glaze Apricot glaze Lemon flavour glaze Orange glaze Cocoa flavour glaze Caramel flavour glaze 4 Filling Filling 5 cereals white Filling 5 cereals black Pistachio filling with grains Hazelnut and cocoa Filling Crock White chocolate flavour Filling Crock Pistachio Filling Crock Filling Supercrock 7 Coatings Coating cocoa flavour Coating white chocolate flavour Coating milk chocolate Neutral Jelly Gel Cake 9 Topping Topping cocoa flavour Topping hazelnut Topping coffee Topping caramel Topping strawberry Topping mixed berries Topping black cherries Sour cherries 12
4 Bases Bases and integrators indispensable for your daily sweets preparation Stabilpanna Cod: Powdered integrator, for stabilizing fresh cream during hot periods. Ideal for kitchen machine and cream whipper, it keeps the cream structure for long. Dosage: 80g of product + 1l of cream for preparation in the kitchen machine 40g of product + 1l of cream for preparation in the cream whipper Dosing and how to use instructions printed on label Base Frutta Top Cod: Semi-finished powder product used to prevent the fruit from oxidizing and as fruit gloss. It is also used to thicken syrups for fruit. Dosage for 1kg fruit: Fruit salad: 60g of base + 200g of sugar + 700g of boiling hot water Fruit for decoration: 120g of base + 300g of sugar + 700g of boiling hot water. A denser syrup will be obtained 2
5 Albumetta BASES Cod: mat: PR Lyophilized egg white, for the creation of spumini, meringue and Italian style meringue. Dosage: 15g of product + 100g of water g of extrathin sugar 3
6 Apricot glaze Glazes Shiny ready to use glazes They are as it is used at room temperature, for top coatings, on parfaits at -20 C. For glazing dome shapes it is recommended to bring the glaze to a temperature of +40 C, using a bain-marie or microwave. They are particularly tasty and with brilliant colours. Cod: g: 3kg Strawberry glaze Cod: g: 3kg 4
7 Lemon flavour glaze GLAZES Cod: g: 3kg Orange glaze Cod: g: 3kg 5
8 Glazes Shiny ready to use glazes They are as it is used at room temperature, for top coatings, on parfaits at -20 C. For glazing dome shapes it is recommended to bring the glaze to a temperature of +40 C, using a bain-marie or microwave. They are particularly tasty and with brilliant colours. Cocoa flavour glaze Cod: g: 3kg Caramel flavour glaze Cod: g: 3kg 6
9 Filling Semi-finished product for filling cakes, semifreddidesserts and single portions Ready to use as it is, at room temperature. With different levels of crunchiness, enriched with cereals, grains, wafer or extruded rice, according to the types. Filling 5 cereals black Cod: g: 2,5kg Enriched with rice, wheat, soy, barley and oats. Bases milk and crispies for the WHITE version; hazelnut and cocoa for the BLACK version Pistachio filling with grains Filling 5 cereals white Cod: g: 2,5kg FILLING Cod: g: 2,5kg Filling in pistachio paste with pralined pistachio grains inside 7
10 Filling Semi-finished product for filling cakes, semifreddidesserts and single portions Ready to use as it is, at room temperature. With different levels of crunchiness, enriched with cereals, grains, wafer or extruded rice, according to the types. Hazelnut and cocoa Filling Crock White chocolate flavour Filling Crock Cod: 16204* g: 2,3kg Cod: 16205* g: 2,3kg *Soft filling with extruded rice to give higher richness to the compound. In 3 types: cocoa and hazelnut, white chocolate and pistachio Filling Supecrock Pistachio Filling Crock Cod: g: 2,5kg Crunchy filling, enriched with wafer squares for a whole and filled result. HAZELNUT paste and hazelnut grains Cod: 16206* g: 2,3kg mat: PR 8
11 Coatings Semi-finished products chocolate taste By adding Neutral Jelly and Gel Cake, these coatings become mirror glass glazes, suitable to cover any kind of dessert, in positive and in negative temperature. Use as it is, they are ideal for pinguino coating or crunchy inserts. COATINGS 9
12 Coatings Semi-finished products chocolate taste By adding Neutral Jelly and Gel Cake, these coatings become mirror glass glazes, suitable to cover any kind of dessert, in positive and in negative temperature. Use as it is, they are ideal for pinguino coating or crunchy inserts. Coating cocoa flavour Cod: g: 2,5kg mat: PR Coating white chocolate flavour Cod: g: 2,5kg mat: PR 10
13 Coating milk chocolate Cod: g: 2,5kg mat: CC How to get your mirror glass glaze! Transparent mirror glass glaze: Neutral jelly 800g Gel Cake 40g Water 160g. Rehydrate Gel Cake with warm water, melting the product carefully. Then join it to Neutral Jelly, emulsifying with the mixer, without incorporating air. Mirror glass glazes with coatings: milk chocolate: Neutral Jelly 580g Gel Cake 20g Water 90g coating milk chocolate taste 310g Dark and white chocolate taste: Neutral Jelly 620g Gel Cake 30g Water 100g, coating dark or white chocolate taste 250g Rehydrate Gel Cake with warm water, melting the product carefully. Then join it to Neutral Jelly. In another pot, bring the coating up to +45 C, join both compounds, emulsifying with the mixer, without incorporating air. All mirror glass glazes can be re-used by heating them up. They can be kept in fridge at +4 C max 30 days. Neutral Jelly Cod: g: 3kg Gel Cake Cod: COATINGS Neutral paste shiny jelly Powder jelly 11
14 Topping Sauces for decorating cakes, semifreddi, single portions, gelato cups and desserts served on a plate Cocoa flavour Hazelnut Cod: Cod: g: 0,9kg Strawberry Caramel Cod: Cod: Coffee Mixed berries Cod: Cod: 16403
15 Black cherries Cod: Sour cherries Cod: g: 2,75kg pz: 3 Syrup candied whole cherries. Suitable for decorations and filling. TOPPING
16
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