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Bases for Semifreddo, Hot Gelato and Tub Cakes
Complete range for the preparation of semifreddos, spoon desserts, gelato pastry and mono portions.

Monrò
It’s the first product to prepare cakes, semifreddi, mono-portions and hot gelato free from hydrogenated vegetable fats, but with selected and high quality milk fats.
The milk fats give the semifreddos and the hot gelato a very clean taste and texture to the palate. Their slow and regular melting features are free from oiliness, which is characteristic of hydrogenated vegetable fats.
The powder has to be simply diluted with cold milk or cream and later whipped into a planetary mixer. The increase in volume is similar to that with vegetable fats (250-300%) and it features the same stability over time (it doesn’t collapse at room temperature). In the showcase it maintains a higher softness compared with the products with vegetable fats, both as take-away gelato or hot gelato, and also in the freeze room as a semifreddo.

Biancocream
Its production started many years ago with semifreddos and mono portions. Later it was adapted to some recipes aimed at producing the first “Hot Gelato” following the requests of some of our customers.
The whipped product is extremely stable, creamy and rich, featuring a clean taste. The selection of ingredients makes it very natural to the palate without the typical aftertaste of these products.

Fillings

SOUR CHERRY
AMBROGIO
ORANGE
WILD STRAWBERRIES
CARAMELIZED FIG
PRALICREM
SPALMARELLA
APPLE PIE

Cremì
A powder base to dilute with whole milk for excellent dessert custards. By adding any type of paste you can create endless flavours. Ideal to stuff the cannoli and the fruit cakes. The dessert can be stored at +4°C or below zero.

Granmousse
A range of vegetable fat free pastes, quick to prepare and ideal for semifreddi. Dilute 500 g of Granmousse with 1 litre of cream. Use either a planetary mixer or an electric whipping machine to obtain a ready-made semifreddo.

GRANMOUSSE CHANTILLY
Delicate cream flavour with eggs and with a note of vanilla bourbon.

GRANMOUSSE CHOCOLATE
A strong bitter chocolate flavour.

GRANMOUSSE PANNA
A well-balanced recipe to enhance the natural cream taste.

GRANMOUSSE NEUTRAL
A neutral taste as a base for your creativity.

Decorì
A special sugar for solid decorations to coat semifreddi, cakes, gelato and single portions; it melts easily in the microwave oven and crystallises acquiring the selected shape during the  cooling process forming pieces of sugar that can be used to decorate your dessert.

Glassé
A cake icing to decorate semifreddi for a simple, elegant and high-impact result.
GLASSÉ CHOCOLATE
GLASSÉ STRAWBERRY


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Via Verdi, 49 - 20090 Settala Milano
Tel. 0295770829 - Fax 02 95379118
P.Iva 07635090157
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