Page 8 - MonteBianco Gelato
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STABILMIX




                                                                                   Dosage          Hot/Cold
                   Code       Item                                  Packaging
                                                                                   (g / kg mix)    Processing

                   119113      STABILCREAM                           8 x 2 kg      350             W / C
                               GMO-free, gluten-free and no added flavourings. Fresh cream from Piedmont is processed using
                               special extraction technology to ensure that this product has a natural milk flavour. It is extremely
                               simple to use and very stable on display.
                               STABILMIX ZEROLATTOSIO
                   119051                                            8 x 2 kg      360             W / C
                               (lactose free)
                               There is added fibre in this lactose-free, easily digestible base. It can be processed either hot or cold
                               and all of its exclusive characteristics will remain intact. Simply add water.

                   119320      STABILMIX PRE-ACTIVATED               8 x 2 kg      500 g/l water C
                               Thanks to a new and exclusive innovation tecnology from Montebianco, this is a new revolutionary
                               cold process base with which you can obtain a rich, smooth, silky and creamy gelato as the one
                               obtained with a warm process, without using a pasteurizer. To be used with water.
                               STABILMIX PRE-ACTIVATED
                   119318                                            8 x 2,1 kg    300 g/ l milk   C
                               Milk
                               Thanks to a new and exclusive innovation tecnology from Montebianco, this is a new revolutionary
                               cold process base with which you can obtain a rich, smooth, silky and creamy gelato as the one
                               obtained with a warm process, without using a pasteurizer. To be used with milk.



        MILK BASES




                                                                                   Dosage          Hot/Cold
                   Code       Item                                  Packaging
                                                                                   (g / kg mix)    Processing

                   160131      FUTURA 50                             10 x 1 kg     35              W/C
                               This fat-free base has a creamy, stable structure. The neutral aroma brings out the best in the flavour
                               of pastes.

                   160121      MONTCREM                              10 x 1 kg     35              W/C
                              This creamy, stable base has an exceptional, stable structure and a pleasant milky flavour.

                   101019M     PANPASTEUR                            10 x 1 kg     35              W/C
                               This fat-free base has a distinctive creamy flavour. It produces gelato with a creamy,
                               stable structure.

                   101020M     PASTERMILK                            10 x 1 kg     35              W/C

                               This base produces gelato with a creamy, stable structure and a distinctive milky flavour.
                   101014M     PASTERVAN D                           10 x 1 kg     35              W

                               This vanilla-flavoured base has a particularly creamy structure.

                   113312      FUTURA B                              10 x 0,7 kg   50              W

                               This base has a creamy, stable structure and it complements futura a.

                   113301      FUTURA A                              10 x 1 kg     70              W

                               This base has a creamy, stable structure and it complements futura b.



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