Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
2 Totalbase® – Advanced
3 Totalbase® – Superior
4 Diamant 50 (Single Batch) – Advanced
5 Diamant 50 (Multiple Batches) – Advanced
6 Diamant 50 (Single Batch) – Superior
7 Diamant 50 (Multiple Batches) – Superior
8 Maximapan 150 (Single Batch) – Advanced
9 Maximapan 150 (Multiple Batches) – Advanced
10 Fruttosa® – 0% Fruit
11 Fruttosa® – 30% Fruit
12 Fruttosa® – Sugar Base
13 Base Allegra – Alcohol Base
14 Dietetic Milk Base
15 Dietetic Fruit Base
16 Neutral Soya Base
17 Flavoring Chart
Advanced Recipe
TOTALBASE
®
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour (optional).
4. Pour in batch freezer and freeze.
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pasteurize the mix at 85°C/185°F.
4. Pour in batch freezer and freeze.
METHOD OF PREPARATION
1. Pour milk into pasteurizer and begin pasteurization process
per machines specifications.
2. At 40°C/104°F, combine dry ingredients and add to pasteurizer.
3. Pasteurize the mix to 85°C/185°F; begin cooling process.
4. At 65°C/149°F, add heavy cream; pasteurizer will continue to
cool to 4°C/41°F.
5. Allow mix to age for 4 hours.
6. Extract desired quantity of base from the pasteurizer, add
Traditional Paste or Fortefrutto®, and blend with an
immersion blender.
7. Pour in batch freezer, and freeze.
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour, or pour the mix
in the pasteurizer and cook to 65°C/149°F (optional for Hot
Process).
4. Pour in batch freezer and freeze.
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Let the mix age and hydrate for ½ hour or pour the mix in the
pasteurizer and cook to 65°C/149°F (optional for hot process).
4. Pour in batch freezer and freeze.
METHOD OF PREPARATION
1. Combine water, sugar, PreGel Dextrose and PreGel Fruttosa®;
blend with immersion blender.
2. Pour the mix into pasteurizer and cook to 65°C/149°F.
3. Extract pasteurized base and add remaining ingredients.
4. Blend with immersion blender.
5. Let the mix age and hydrate for ½ hour (optional).
6. Pour into the batch freezer and freeze accordingly.
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Pour in batch freezer and freeze.
Suggested Flavorings:
350g 12.3oz PreGel Cacaopat
Traditional Paste
350g 12.3oz PreGel Hazelnut Piemonte
Traditional Paste
350g 12.3oz PreGel Pistachio Sicilia
Traditional Paste
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Add only the above-mentioned Traditional Pastes; blend with
an immersion blender.
4. Let the mix age and hydrate for ½ hour (optional).
5. Pour in batch freezer and freeze.
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Add only the above mentioned Traditional Pastes; blend with an
immersion blender.
4. Let the mix age and hydrate for ½ hour (optional).
5. Pour in batch freezer and freeze.
Suggested Flavorings:
350g 12.3oz PreGel Cacaopat
Traditional Paste
350g 12.3oz PreGel Hazelnut Piemonte
Traditional Paste
350g 12.3oz PreGel Pistachio Sicilia
Traditional Paste
METHOD OF PREPARATION
1. Mix all ingredients together.
2. Blend with immersion blender.
3. Add only the above mentioned Traditional Pastes; blend with an
immersion blender.
4. Let the mix age and hydrate for ½ hour (optional).
5. Pour in batch freezer and freeze.
GEL AT O F L AV OR S
25602 Biscotto Traditional Paste 200g (7.0oz) 55202 Roasted Almond Traditional Paste 280g (10.0oz)
(Cookie)
73202 Salted Peanut Traditional Paste 480g (17.0oz)
12372 Blue Angel Traditional Paste 140g (5.0oz)
(Fruity Banana) 51902 Tartufo al Bacio Traditional Paste 520g (18.3oz)
(Chocolate & Whole Hazelnuts)
53072 Bubble Gum Traditional Paste 140g (5.0oz)
52002 Tiramisù Traditional Paste 280g (10.0oz)
56522 Cacaopat Traditional Paste 400g (14.0oz) (Italian Cake)
(Chocolate − Unsweet)
52102 Torrone Traditional Paste 280g (10.0oz)
27502 Cappuccino Traditional Paste 200g (7.0oz) (Nougat)
50202 Caramel Traditional Paste 140g (5.0oz) 26402 Vanilla Mexico Superior 140 (5.0)
Traditional Paste
27406 Caramelllatte Traditional Paste 140g (5.0oz) (French Vanilla)
(Caramel & Milk)
23502 Vanilla Purissima Bean 140g (5.0oz)
54802 Chocolate-Hazelnut Traditional Paste 480g (17.0oz)
Traditional Paste
58472 Cinnamon Traditional Paste 140g (5.0oz) (Vanilla Bean)
50402 Coconut Traditional Paste 280g (10.0oz) 48902 Vanilla Velvet Traditional Paste 140g (5.0oz)
(American Vanilla)
28072 Coffee Costa d`Oro Traditional Paste 280g (10.0oz)
(Espresso) 55502 White Chocolate Traditional Paste 280 (10.0)
53702 Crema Pistachio Traditional Paste 280g (10.0oz) 04208 Yoggi 30 Powdered Flavor
®
120 (4.0)
(Pistachio & Almond) (Yogurt − KSA Dairy)
50702 Gianduia Traditional Paste 520g (18.3oz) 04281 Yoggi 30® Powdered Flavor 120 (4.0)
(Dark Chocolate Hazelnut) (Yogurt − KSA Dairy)
82702 Green Pure Pistachio 400g (14.0oz) 52305 Zabajone Vittoria Traditional Paste 350 (12.0)
Traditional Paste (Egg & Marsala)
(Slightly Roasted Pure Pistachio)
FR U I T F L AV OR S