Base for preparing a thick “Fior di Panna” ice cream, made with fresh milk and cream, free from vegetable fats, with a natural cream flavour. Excellent for preparing all kinds of cream-based ice creams, by adding the flavouring paste.
Base for preparing a thick “Fior di Panna” ice cream, made with fresh milk and cream, free from vegetable fats, with a natural cream flavour. Excellent for preparing all kinds of cream-based ice creams, by adding the flavouring paste.
| DOSAGE | FORMAT |
Fior di Panna: 3 l per tub/ice cream prepared
with pastes with semi-oleaginous contents: 3 l + 300 g of paste + 60 g of dextrose/ice cream prepared with sugar pastes: 3 l + 300 g of paste + 150 g of cream |
1 l Brik |
Base for preparing a white “Fior di Latte” flavour, characterised by a delicate hint of vanilla. Can be used for preparing all kinds of cream-based ice creams, by adding the flavouring paste.
Base for preparing a white “Fior di Latte” flavour, characterised by a delicate hint of vanilla. Can be used for preparing all kinds of cream-based ice creams, by adding the flavouring paste.
| DOSAGE | FORMAT |
Fior di Latte: 3 l per tub/
ice cream prepared with pastes with semi-oleaginous contents: 3 l + 300 g of paste + 60 g of
dextrose/ice cream prepared with sugar pastes: 3 l + 300 g of paste + 150 g of cream |
1 l Brik |
Base for preparing a white “Fior di Latte” flavour, characterised by a delicate hint of vanilla. Can be used for preparing all kinds of cream-based ice creams, by adding the flavouring paste.
Base for preparing a white “Fior di Latte” flavour, characterised by a delicate hint of vanilla. Can be used for preparing all kinds of cream-based ice creams, by adding the flavouring paste.
| DOSAGE | FORMAT |
Fior di Latte: 3 l per tub/
ice cream prepared with pastes with semi-oleaginous contents: 3 l + 300 g of paste + 60 g of
dextrose/ice cream prepared with sugar pastes: 3 l + 300 g of paste + 150 g of cream |
5 l Bag in Box |
Base for preparing a whiter “Fior di Latte” ice cream, which is warmer on the palate, with a more intense flavour and a better consistency. Excellent for preparing all kinds of cream-based ice creams, by adding the flavouring paste.
Base for preparing a whiter “Fior di Latte” ice cream, which is warmer on the palate, with a more intense flavour and a better consistency. Excellent for preparing all kinds of cream-based ice creams, by adding the flavouring paste.
| DOSAGE | FORMAT |
Fior di Latte: 3 l per tub/
ice cream prepared with pastes with semi-oleaginous contents: 3 l + 300 g of paste + 60 g of
dextrose/ice cream prepared with sugar pastes: 3 l + 300 g of paste + 150 g of cream |
1 l Brik |
Base prepared with milk and cream for an intense and natural taste.
Base prepared with milk and cream for an intense and natural taste.
| DOSAGE | FORMAT |
1,1 kg of product + 100 g of cream 33% m.g. + 100 g of whole milk. |
5 l |
Base for preparing fruit sorbet (ice cream). Free from milk and fats.
Base for preparing fruit sorbet (ice cream). Free from milk and fats.
| DOSAGE | FORMAT |
2 l + 1.1 kg of fresh fruit |
1 l Brik |
Base for preparing fruit sorbet (ice cream). Free from milk and fats.
Base for preparing fruit sorbet (ice cream). Free from milk and fats.
| DOSAGE | FORMAT |
2 l + 1.1 kg of fresh fruit |
5 l Bag in Box |
Base for creating chocolate ice cream, with a typical milk chocolate colour. Milk base.
Base for creating chocolate ice cream, with a typical milk chocolate colour. Milk base.
| DOSAGE | FORMAT |
3 l per tub |
1 l Brik |
Base characterised by a faint yellow colour and a delicate hint of vanilla. Milk base.
Base characterised by a faint yellow colour and a delicate hint of vanilla. Milk base.
| DOSAGE | FORMAT |
3 l per tub |
1 l Brik |
Base for creating “Crema” ice cream. With 3% egg yolk, it is characterised by an intense yellow colour and a pronounced custard taste. Milk base.
Base for creating “Crema” ice cream. With 3% egg yolk, it is characterised by an intense yellow colour and a pronounced custard taste. Milk base.
| DOSAGE | FORMAT |
3 l per tub |
1 l Brik |
