Bases for Semifreddo, hot gelato and tube cakes

Monrò

It is the first product for the preparation of cakes, semifreddos, single portions and Hot Gelato without hydrogenated vegetable fats, with selected high quality milk fats.

Milk fats give semifreddos and Hot Gelato a very clear taste and structure.

Melting during consumption is slow and regular,without the greasiness feeling typical of hydrogenated vegetable fats. Monrò is particularly suitable for the creation of "tub cakes", the ultimate trend in the gelato world.

The powder product is to be diluted in cold milk first, and then whipped with a planetary mixer. Its volume rises as it happens to products with vegetable fats (250-300%), and its stability through time too is quite similar (it does not collapse at room temperature).

It grants better softness than products with vegetable fats when used for display windows, cups, cones or Hot Gelato.

Biancocrem

It was initially introduced many years ago for the production of semifreddos and single portions (it is still a leader in this sector), and was then adapted to the recipes to produce the first Hot Gelatos, thanks to the advice we got from our customers.

The whipped product is extremely stable, creamy and rich, with a particularly clean taste. The choice of ingredients makes it very natural to the palate, without the aftertastes typical of such products.

Gelato Caldo

It is a line of powder products, specific for the preparation of a "Hot Gelato" which lasts for long in the display cabinet. Various tastes are available, its use is quick and easy. The fior di latte version can be used to create other flavours. The special combination of sugar allows producing a product which stays soft and creamy for a long time.

HOT GELATO CHOCOLATE
HOT GELATO FIOR DI LATTE
HOT GELATO TIRAMISÙ
HOT GELATO ZABAIONE