Page 42 - MonteBianco Gelato

OTHER PASTRY PRODUCTS

Dosage Hot/Cold
Code Item Packaging
(g / kg mix) Processing
140804 AMIDMIX 10 x 1 kg 80/100 W
With added stabilizers and maltodextrin, this starch can be used for making confectioner’s custard
and for thickening all mixtures that require the use of starch.
GELLY
228008 1,25 kg Tin To taste C
For temperatures below 0°C
This transparent gelatine is ideal for decorating semifreddo that will be stored at a temperature
below 0°C. It is also useful for adding shine to surfaces and decorative fruit that will be kept at
temperatures as low as -20°C.
GELO GELO
601002M 6 kg Tin To taste C
For temperatures above 0°C
This transparent gelatine with a neutral flavour is for use on products that will be kept at
temperatures above 0°C. It is highly recommended for garnishing Bavarian cream and glazing fruit
tarts and cakes. It is ready for use.
150 g + 110 g
106022M MERINGAMIX 10 x 1 kg C
hot water
This is a powdered mix for making classic Italian meringues.

147401 MOROMIL 8 x 2,5 kg 400 W

This is a powdered product for making semifreddo.

502501M OVOPIÙ 1,25 kg Tin To taste C

A mix of 50% pasteurized egg yolks and 50% sugar.
145001M PANNAFIX 10 x 1 kg To taste W / C

This powder is a white colour and it has a neutral flavour. It should be used in small doses (30-50 g/l)
and originated as a product for fixing cream but it can also add structure to Bavarian cream and
mousse.
501505M SEMIGEL 10 x 1 kg 500 C

This is a powdered product for making mousse to go in counter displays.

247016 TENACE PASTRY 6 kg Tin 150 - 250 W / C
This odourless, flavourless stabilized syrup contains fibre. Designed for semifreddo and mousse, it
ensures that products DEFROST QUICKLY and gives them great structural stability.

All our gelato products are GMO free Gluten free Vegan Halal

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