original ingredients for unrivaled ice creams.

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original ingredients for unrivaled ice creams.
Linea
Gelateria
O R I G I N A L I N G R E D I E N T S F O R U N R I VA L E D I C E C R E A M S .
- 2016 -
W W W. C R E S C O . I T
ORIGINAL INGREDIENTS FOR UNRIVALED ICE CREAMS.
Linea
Gelateria
Cresco Linea Gelateria
è pura passione italiana.
Cresco, con un’esperienza maturata in 40 anni nel settore della Pasticceria, crea una linea di Gelateria
di alta qualità che nasce dalla ricerca dei Laboratori Cresco: più di 200 prodotti per un assortimento e
una varietà di materie prime uniche, con cui i gelatieri possono realizzare un gelato artigianale dalle
eccellenti proprietà gustative e organolettiche. La Linea Gelateria è un’ulteriore dimostrazione della
filosofia Cresco, basata sull’innovazione, sull’attenzione alle esigenze del mercato, sulla qualità e affidabilità del servizio e sulla sperimentazione per lo sviluppo della produzione artigianale dei propri clienti.
Linea Gelateria of Cresco
is pure italian passion!
Cresco reverts to a profound knowledge, gained in 40 years of experience in the pastry field. This
know-how influences the creation of our premium quality products for the Italian gelato range. More
than 200 products confirm the variety of unique flavors with selected ingredients with which every ice
cream parlour is in a position to create its own artisan gelato, combining an extraordinary taste and
the best sensory characteristics. Our Linea Gelateria verifies once more our philosophy of growth,base
on innovation, attention to market needs, quality and reliability of service as well as the permanent
advancement in the sense of the handicraft production of our customers.
Un viaggio alla scoperta del gusto
Cresco coniuga nella Sua filosofia produttiva i gusti autentici della tradizione con i progressi
della tecnologia, la moderna scienza del gelato con la ricerca dei Sapori del Mondo. Cresco
fa crescere il gelato italiano nel mondo e racconta il mondo attraverso il gelato italiano. La
ricerca e l’appassionata selezione delle materie prime più raffinate garantiscono uno standard
qualitativo superiore ad ogni aspettativa.
On the trail of superior taste
Cresco, in its production philosophy, combines the authentic tastes coming from the tradition
with technological progress, the modern science of Gelato and the research of the flavours
from all over the world. For us there is no compromise about quality to secure the support
of excellent products worldwide. Technical service as well marketing and sales support are
naturally implemented in our forward-looking company philosophy.
ORIGINAL INGREDIENTS FOR UNRIVALED ICE CREAMS.
SAPORI DAL
MONDO
CACAO CRU - CAFFÈ - THE VERDE - COCCO
PISTACCHIO - NOCCIOLA - CASTAGNA - VANIGLIA
CACAO CRU - CAFFÈ - THE VERDE - COCCO
PISTACCHIO - NOCCIOLA - CASTAGNA - VANIGLIA
Cacao Cru Caraibi
Nocciola Piemonte igp
Caffè Arabica
Pistacchio Kerman
The Verde Matcha
Vaniglia Bourbon
Cocco di Sulù
Un viaggio alla scoperta del gusto
On the trail of superior taste
Cresco coniuga nella Sua filosofia produttiva i gusti autentici della tradizione con i progressi della tecnologia, la
moderna scienza del gelato con la ricerca dei Sapori del Mondo. Cresco fa crescere il gelato italiano nel mondo
e racconta il mondo attraverso il gelato italiano. La ricerca e l’appassionata selezione delle materie prime più
raffinate garantiscono uno standard qualitativo superiore ad ogni aspettativa.
Cresco, in its production philosophy, combines the authentic tastes coming from the tradition with technological
progress, the modern science of Gelato and the research of the flavours from all over the world. For us there is
no compromise about quality to secure the support of excellent products worldwide. Technical service as well
marketing and sales support are naturally implemented in our forward-looking company philosophy.
S ACPIOORBIA RD A L
MGOENLDAT
OO
- UN VIAGGIO ALLA SCOPERTA DEL GUSTO - ON THE TRAIL OF SUPERIOR TASTE -
Linea
Gelateria
Bases
The base is always the starting point of an Italian Gelato; stated this concept
Cresco has worked, over the years, to the development of a full range of bases
designed to meet every kind of requirement. Among them Perfetta line emerges
by quality and innovation: white bases with cocoa butter that grants an ice cream
extremely steady in the vitrine while remaining hot and creamy to the palate.
Bases Cresco; an accurate range granting a certain result for everyone.
bases
ORIGINAL INGREDIENTS FOR UNRIVALED ICE CREAMS.
Bases
Bases
CODE
P514.47
WEIGHT
Kg
PRODUCT
1X10 VENUS 50
D
MAIN FEATURES
White base for creamy and whipped texture, warm to the palate.
Cream taste.
P660.46
1X10 PERFETTA 50
White base for very creamy texture,
warm to the palate thanking to
cocoa butter.
P721.46
1X10 novarcon 100
P202.46
MIX
50 g
MILK
1 lt
O
S
SUGAR
A
G
CREAM
UNIVERSAL BASES
E
WATER
250 g
MILK
DERIVATES
VEGETABLE
FATS
yes
yes
50 g
1 lt
225 g
yes
yes
cocoa
butter
White base for gelato with high
overrun, fine and creamy texture.
100 g
1 lt
220 g
yes
yes
1X10 ANDROMEDA 100
White base for traditional Italian
gelato, neutral taste to enhance
used flavours.
100 g
1 lt
220 g
yes
yes
harden.
1X10 VENUS 100
White base for creamy and whipped texture, warm to the palate
with cream.
100 g
P261.46
1X10 CENTAURO 100
White base for creamy, thick and
whipped structure. Steady into
vitrine, milk taste.
100 g
1 lt
220 g
yes
yes
harden.
P236.46
1X10 IDRA 100
White base for traditional Italian
gelato, milk taste.
100 g
1 lt
220 g
yes
yes
P566.46
1X10 PERFETTA 100
White base for very creamy texture,
warm to the palate thanking to
cocoa butter.
100 g
1 lt
220 g
yes
yes
cocoa
butter
P704.47
1X10 BASE PURA L 100
White base with neither emulsifiers
nor stabilizers, cream taste. Natural 100 g
gelato.
1 lt
220 g
yes
no
P237.46
1,25
X10
White base with milk whipped and
steady structure.
yes
yes
harden.
P274.47
PEGASO 250
PREPARATION
CODE
250 g
220 g
yes
100 g
220 g
1 lt
CODE
WEIGHT
Kg
P510.46
PRODUCT
SUGAR
50 g
280 g
1 lt
130 g
no
no
White base without milk derivates steady
and creamy.
100 g
220 g
1 lt
130 g
no
no
White base for whipped ice cream.
100 g
220 g
1 lt
130 g
yes
yes
harden.
MAIN FEATURES
MIX
1X10 LYRA 50
White base without milk derivates steady
and creamy.
P374.46
1X10 LYRA 100
P311.46
1X10 SIRIO 100
O S A G E
FRUIT
MILK
PADERIVASTE
TES
VEGETABLE
FATS
MIX
100 g
O
S
SUGAR
A
G
E
MILK/WATER
MILK
DERIVATES
VEGETABLE
FATS
1 lt
yes
yes
harden.
White base for milk or fruit gelato, creamy
texture, warm to the palate.
P264.47
1X5
ANTARES 5
Stabililzer for milk and fruit gelato.
5g
1 lt
no
no
E002.V1
1X10
TUCANA 10
Nucleous for fruit and milk gelato. Without
milk derivates.
10 g
1 lt
no
no
250 g
PREPARATION
emulsifier and improvers
yes
D
WATER
D
MAIN FEATURES
1x10 BASE UNICA 100
WEIGHT
kg
PRODUCT
MAIN FEATURES
DEOSAGE
g\kg
A014.V1
5X1
SUPERSOFT
Emulsifier to be added before freezing. Increases gelato volume.
3/6 g
P742.46
1X10
STRUTTURA PLUS
It increases creaminess, overrun and warmness to the palate. Advisable as
improver of fats in addition or partial substitution of cream.
30/50 g
P512.V1
1,2X6 SMUTER
Mix of sugars it keeps gelato smooth, creamy and spreadable.
40/60 g
P740.46
1x10
KIBO PLUS
Increases fat phase, it can be used in partial or total substitution of cream.
30/60 g
P741.46
1x10
CRE FIBRA
It improves texture in fruit gelato increasing solids. No damping.
20/50 g
PRODUCT
MAIN FEATURES
DEOSAGE
g\kg
PREPARATION
MIX IN POWDER
CODE
fruit base
PRODUCT
E001.V1
CODE
1 lt
WEIGHT
kg
bases
WHITE BASES WITH MILK
PREPARATION
WEIGHT
kg
P269.46
1X5
CACAO GELATERIA
Suitable to prepare Italian gelato chocolate taste or to decorate desserts in general. 50/80 g
P676.46
1X5
CACAO NOBLESSE
With chocolate in powder. Suitable to prepare Italian gelato chocolate taste or to
decorate desserts in general.
50/80 g
M393.54 0,5X6 CRESCO CAFFÉ
To prepare coffee taste. In pastry suitable to flavor custard cream, dessert, mousse,
Italian semifreddo, bavaroise, chantilly, cream, etc.
15g/1000g
WATER
P273.47
1X5
COCCO DI SULÙ 100
To prepare coconut taste. In pastry suitable to flavor custard cream, dessert,
mousse, Italian semifreddo, bavaroise, chantilly, cream, etc.
80/100 g
P230.47
1X5
YOGURT TIPO GRECO
100
To prepare coconut taste. In pastry suitable to flavor custard cream, dessert,
mousse, Italian semifreddo, bavaroise, chantilly, cream, etc.
80/100 g
PREPARATION
Linea
Gelateria
Cream
paste
From the ancient pastry tradition, Cresco offers high quality pastas by
focusing on the use of fine ingredients that grant uniqueness to the ice
cream flavor. A clear example of this philosophy is the Sapori dal Mondo
Line, items manufactured starting from ingredients from certified origin.
Last but not least you should not forget innovation, one above all Pistachio
Originario Stb: thanking to a really particular technological process this
flavouring paste is to all effects as a ready-to-use cream.
cream
pa s t e
IORIGINAL INGREDIENTS FOR UNRIVALED ICE CREAMS.
PRODUCT CODE
ARACHIDI
E185.V1
BISCOTTO
E063.V1
CAFFÈ
ARABICA
COLOMBIA
APPLICATION/BASIC RECIPE
Cream paste
WEIGHT kg
DESCRIPTION
DOSAGE
g\kg
3X2
Peanuts paste
80/100g
3X2
Mix in paste form Cookies taste
40/60 g
E004.V1
CHOC’OR
P278.V1
CIOCCOLATO
P229.V1
FIORDILATTE
E012.V1
MACAO
FONDENTE
P288.V1
MASCARPONE
P222.V1
MENTA VERDE
E067.V1
3X2
70/100 g
Mix in paste form with coffee Arabica Colombia
3X2
Mix in paste form with caramelized sugar
70/100 g
3X2
Mix in paste form Gianduia taste with hazelnuts
100/130 g
3X2
70/100 g
Mix in paste form chocolate taste
3X2
3X2
Mix in paste form Fiordilatte taste
Mix in paste form for Italian stracciatella & pinguino
3X2
Mix in paste form with Mascarpone cheese
3X2
Mix in paste form Mint taste
In pastry to flavor custard cream, dessert,
mousse, Italian semifreddo, bavaroise,
chantilly, cream, etc.
Mix in paste form with 30% pistachios
3X2
Mix in paste form with pistachio 100% Kerman
PISTACCHIO
ORIGINARIO
STB
Add flavour to the mix, dissolve stirring well.
Let it stand 10 minutes then freeze.
TIRAMISU’
q.b.
80/100 g
40/60g
3X2
Stabilized mix in paste form with 70% Pistachios
P221.V1
VANIGLIA
CLASSICA
E068.V1
VANIGLIA
MADAGASCAR
40/50 g
70/100g
In pastry suitable to flavor custard cream,
dessert,
mousse,
Italian
semifreddo,
bavaroise, chantilly, cream, etc
Add flavour to the mix and dissolve stirring
well. Let it stand 10 minutes then freeze.
80/100g
80/100g
3X2
Mix in paste form with mascarpone cheese and coffee
70/100g
3X2
Mix in paste form vanilla taste
40/50g
3X2
Mix in paste form with vanilla beans 100% from Madagascar
40/50g
3X2
Mix in paste form with marsala wine and eggs
80/100g
P527.V1
3X2
Mix in paste form with hazelnuts
80/100g
3X2
Hazelnut paste with Hazelnuts Piemonte PGI
80/100g
3X2
Mix in paste form with almonds, hazelnuts and pistachios
100/130g
70/90g
ZABAIONE
P226.V1
P223.V1
P565.V1
3X2
30/40 g
NOCCIOLA
EXTRA
NOCCIOMANDORLACCHIO
PISTACCHIO
ITALIA
DOSAGE
g\kg
70/100g
Mix in paste form with chewingum taste, light blu color
3X2
PISTACCHIO
KERMAN
APPLICATION/BASIC RECIPE
Mix in paste form with chopped walnuts
P662.V1
Mix in paste form with roasted hazelnuts
NOCCIOLA
PIEMONTE
IGP
3X2
DESCRIPTION
P241.V1
3X2
P224.V1
WEIGHT kg
NUBE
P597.V1
NOCCIOLA
ITALIA MTA
P271.V1
NOCE
P220.V1
E103.V1
P252.V1
CARAMELLO
PRODUCT CODE
cream
pa s t e
Cream paste
Linea
Gelateria
Fruit
paste
This line offers a wide range of fruit flavours. From traditional options to the
most special and original ones. The fruit pastes contain the highest possible
percentage of fruit and fruit juice, no azo colorings, guaranteeing a high
quality and an artisanal flavor.
This concept finds its highest expression in compounds containing fruit pulp,
which gives freshness and authenticity to the ice cream.
Moreover they can be used to flavor all kinds of confectionary like cakes,
parfaits, semifreddi and pastries.
FRUIT
PA S T E &
PUREE
ORIGINAL INGREDIENTS FOR UNRIVALED ICE CREAMS.
Fruit paste
Fruit paste
CONFRUTTI NATUR 90% fruit puree
CONCENTRATED FRUIT PASTES
APRICOT
E071.V1
PASTE SOUR
CHERRY
E070.V1
WEIGHT kg
DESCRIPTION
APPLICATION/BASIC RECIPE
DOSAGE
g\kg
3X2
Compound in paste to arrange apricot taste
into ice-cream shops. With apricot cubes
3X2
Compound in paste to arrange sour cherry
taste into ice-cream shops. With sour cherries
70/100 g
70/100 g
Compound in paste to arrange pineapple
taste into ice-cream shops. With pineapple
70/100 g
ORANGE
3X2
Compound in paste to arrange orange taste
into ice-cream shops. With orange juice
70/100 g
3X2
Compound in paste to arrange banana taste
into ice-cream shops. With banana puree
70/100 g
BANANA
E074.V1
STRAWBERRY
E075.V1
RIPE
STRAWBERRY
P209.V1
WILD
STRAWBERRY
P585.V1
WILD BERRY
E076.V1
KIWI
E077.V1
3X2
3X2
3X2
3X2
3X2
70/100 g
Compound in paste to arrange kiwi taste
into ice-cream shops. With kiwi
70/100 g
It is suggested to use this paste to improve
and enrich the fruity taste of gelato made
with fresh or frozen fruit..
It can be used to flavour desserts, mousse,
semi-freddo, fillings etc
Add the compound to the base and mix.
Let it stand for about 10 minutes before
processing.
70/100 g
70/100 g
70/100 g
E079.V1
3X2
Compound in paste to arrange mango taste
into ice-cream shops. With mango pieces
70/100 g
MARACUJAPASSION
FRUIT
3X2
Compound in paste to arrange Maracuja
taste into ice-cream shops. With maracuja
70/100 g
GREEN
APPLE
3X2
Compound in paste to arrange green apple
taste into ice-cream shops. With apple.
70/100 g
MELON
3X2
Compound in paste to arrange melon taste
into ice-cream shops. With melon.
70/100 g
BLUEBERRY
3X2
Compound in paste to arrange blueberry
taste into ice-cream shops. With blueberries
70/100 g
PEACH
3X2
Compound in paste to arrange peach taste
into ice-cream shops. With peach.
70/100 g
E084.V1
E080.V1
E081.V1
E082.V1
E085.V1
SOUR
CHERRY
1X5
Pasteurized sweetened sour cherry puree
300/400
PINEAPPLE
1X5
Pasteurized sweetened pineapple puree
300/400
BANANA
1X5
Pasteurized sweetened banana puree
300/400
STRAWBERRY
1X5
Pasteurized sweetened strawberry puree
300/400
RASPBERRY
1X5
Pasteurized sweetened raspberry puree
Aseptic fruit puree suitable to arrange ice
creams, sorbets, ice-lolly.
300/400
TANGERINE
1X5
Pasteurized sweetened tangerine puree
300/400
MANGO
R147.V1
1X5
Pasteurized sweetened mango puree
Add the puree to the base and mix.
Let it stand for about 10 minutes before
processing.
MARACUJAPASSION
FRUIT
1X5
Pasteurized sweetened maracuja puree
300/400
1X5
Pasteurized sweetened Williams pear puree
300/400
1X5
Pasteurized sweetened white peach puree
300/400
1X5
Pasteurized sweetened red fruits puree
300/400
R143.V1
R144.V1
R145.V1
NEW
NEW
300/400
R149.V1
WHITE
PEACH
70/100 g
MANGO
300/400
PEAR
WILLIAMS
Compound in paste to arrange raspberry
taste into ice-cream shops. With raspberry
E078.V1
DOSAGE
g\kg
R148.V1
3X2
RASPBERRY
APPLICATION/BASIC RECIPE
Pasteurized sweetened apricoat puree
R153.V1
Compound in paste to arrange ripe strawberry
taste into ice-cream shops. With strawberries
Compound in paste to arrange wild berry taste
into ice-cream shops. With wild berries
DESCRIPTION
1X5
R142.V1
R146.V1
Compound in paste to arrange strawberry
taste into ice-cream shops. With strawberries
Compound in paste to arrange wild strawberry
taste into ice-cream shops. With strawberry
WEIGHT kg
R154.V1
3X2
E073.V1
APRICOT
NEW
PINEAPPLE
E072.V1
PRODUCT CODE
R150.V1
RED FRUITS
R151.V1
FRUIT
PA S T E &
PUREE
PRODUCT CODE
Linea
Gelateria
Ready line
Ready to go! Convenience, speed, simplicity, these are the ingredients that led to the success one of the most popular lines of the set
Cresco. A full range of mix to arrange cream taste or fruit ice cream,
whose purpose is to provide a quality service gelato undisputed that
will help them in their work. Only by adding milk or water you achieve delicious gelato, soft ice cream and shakes. You can always keep
well assorted your cabinet!
READY LINE
ORIGINAL INGREDIENTS FOR UNRIVALED ICE CREAMS.
Ready line
Ready line
READY LINE CREAM TASTE
WEIGHT kg
DESCRIPTION
CACAO CRU
CARAIBI
1,25X10
Full mix to arrange cocoa taste into Ice Cream shops. Cold or
warm working with milk
P371.46
CAFFE’
ARABICA
COLOMBIA
1,2X10
P352.46
WHITE
CHOCOLATE
P518.46
EXTRA DARK
CHOCOLATE
P537.46
DARK
CHOCOLATE
P347.46
COCCO DI
SULU’
P368.46
VANILLA
CREAM
P590.46
FIORDILATTE
P351.46
LIQUORICE
P532.46
YOGURT
P325.46
1,2X10
1,5X10
1,2X10
1,25X10
APPLICATION/BASIC RECIPE
330 g
Full mix to arrange coffee espresso into ice-cream shops
Cold working with milk/water.
Suitable also for sorbetto and soft ice cream
285 g
Full mix to arrange white chocolate taste into ice-cream
shops. Cold working with milk
285 g
Full mix to arrange dark chocolate taste into ice-cream.
Cold working with milk
PRODUCT CODE
WEIGHT kg
DESCRIPTION
WATERMELON
1,25X10
Full mix to arrange watermelon taste into ice-cream shops.
Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
330 g
RED
ORANGE
1,25X10
Full mix to arrange red orange taste into ice-cream shops.
Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
330 g
STRAWBERRY
1,25X10
Full mix to arrange strawberry taste into ice-cream shops.
Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
330 g
LIMONCELLO
1,25X10
Full mix to arrange Limoncello taste into ice-cream shops.
Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
330 g
LEMON
P231.46
1,25X10
Full mix to arrange Lemon taste into ice-cream shops.
Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
GREEN
APPLE
1,25X10
Full mix to arrange Green Apple taste into ice-cream shops.
Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
P581.46
1,25X10
Full mix to arrange Melon taste into ice-cream shops.
Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
330 g
PINK
GRAPEFRUIT
1,25X10
Full mix to arrange Pink Grapefruit taste into ice-cream
shops. Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
330 g
THE’ VERDE
MATCHA
1,25X10
Full mix to arrange Matcha Green Tea taste into ice-cream
shops. Cold working with water.
330 g
1,25X10
Full mix to arrange Tropical Fruits taste into ice-cream shops.
Cold working with water.
Suitable also for Italian sorbetto, slush, soft gelato
330 g
P632.46
P602.46
P582.46
P578.46
Full mix to arrange extra dark chocolate taste into ice-cream
shops. Cold or warm working with water
Full mix to arrange dark chocolate taste into ice-cream
shops. Cold or warm working with milk
DOSAGE
g\kg
375 g
Pour the mix into the liquid and
dissolve stirring well. Let it stand for
about 10 minutes then freeze.
330g
P592.46
Full mix to arrange Vanilla taste into ice cream shop.
Cold working with milk
285 g
P583.46
1,2X10
1,2X10
Full mix to arrange fiordilatte taste into ice cream shop.
Cold working with milk
Full mix to arrange liquorice taste into ice-cream shops.
Cold working with milk
Full mix to arrange yogurt taste into ice cream shop.
Cold work with milk and/or yogurt
330 g
330 g
285 g
285 g
P348.46
TROPICAL
1,2X10
Pour the mix into the water and dissolve
stirring well (add other ingredients for sorbet
drink). Let it stand for about 10 minutes and
go on as usual.
DOSAGE
g\kg
330 g
MELON
1,2X10
APPLICATION/BASIC RECIPE
285 g
P580.46
READY LINE
PRODUCT CODE
READY LINE FRUIT TASTE
Linea
Gelateria
Variegati &
decorations
You should also please the eye!
Cresco offers a huge range of item to add variety, to enrich, to enhance and decorate,
providing a complete service to its customer. Ready to use creams, excellent in the
Gelato cabinet because don’t freeze, grains of selected dried fruits, soft marshmallow,
sour cherries or chocolate in pieces. Our Topping have an high fruit content and carefully
selected ingredients. Decoration is subjective to creativity of each individual, but Cresco
provides products that will help you to make any irresistible and delicious creation.
VA R I E G AT I
& D E C O R AT I O N S
IORIGINAL INGREDIENTS FOR UNRIVALED ICE CREAMS.
Variegati & decorations
Variegati & decorations
VARIEGATI CREAM
PRODUCT CODE
WEIGHT kg
VARIEGO’
CARAMEL
3X2
P707.V1
NEW
VARIEGO’
CHOCOMILKY
& CEREALS
3X2
DESCRIPTION
GELATELLA cream
APPLICATION/BASIC RECIPE
DOSAGE
g\kg
Variegation paste for Italian gelato and pastry
products, caramel taste.
Variegation paste for Italian gelato and
pastry products with multicereals puffed
caramellized.
P526.V1
VARIEGO’
COOKIES
P525.V1
3X2
3X2
Variegation paste for Italian gelato and pastry
products, with biscuits in flakes and hazelnuts
grains.
Variegation paste for Italian gelato and pastry
products, with biscuits.
3X2
Variegation paste for italian gelato and pastry
products with popping grains.
VARIEGO’
GIANDUIA
3X2
Variegation paste for Italian gelato and pastry
products, gianduia taste.
VARIEGO’
MILLEVELI
3X2
Variegation paste for Italian gelato and pastry
products, with biscuits flakes.
3X2
Variegation paste for Italian gelato and pastry
products with pistachio grains.
3X2
Variegation paste for Italian gelato and pastry
products, with hazelnut, cream and milk.
VARIEGO’
FRIZZY
P531.V1
P201. V1
P564.V1
NEW
VARIEGO’
PISTACHIO
WEIGHT kg
GELATELLA
1+1
3X2
Full compound for gelato-cream “gianduia”
(hazelnut and cocoa taste).
Cold working with milk.
3X2
Ready to use spreadable fat cream, to be served
directly in basin; to use as it is in layers alternating
with gelato; as variegation, as insert in torte gelato,
semifreddi.
3X2
Ready to use spreadable fat cream with caramelized
almond grains and white chocolate, to be served
directly in basin; to use as it is in layers alternating
with gelato; as variegation, as insert in torte gelato,
semifreddi.
3X2
Ready to use spreadable fat cream with hazelnut
grains, to be served directly in basin; to use as it is
in layers alternating with gelato; as variegation, as
insert in torte gelato, semifreddi.
3X2
Ready to use spreadable fat cream with biscuit
flakes, to be served directly in basin; to use as it is
in layers alternating with gelato; as variegation, as
insert in torte gelato, semifreddi.
P659.V1
NEW
GELATELLA
CHOCOMILKY
P743.V1
VARIEGO’
CHOC’OR
PRODUCT CODE
P746.45
Ready to use variegation, decoration, filling
for italian gelato, filling of gelato tubs, cups,
for gelato cakes and plate served gelato and
desserts.
In pastry and for institutional catering as
Decoration of desserts, “panna cotta”,
puddings etc.
It does not freeze.
NEW
GELATELLA
PRALINWHITE
NEW
q.b.
GELATELLA
CRISPYNUT
NEW
GELATELLA
CRUNCHYCHOC
Pour the product on the ice cream while
extracting from the machine and stir..
DESCRIPTION
APPLICATION/BASIC RECIPE
DOSAGE
g\kg
Pour Gelatella into warm milk (ca. 60°C) and
dissolve stirring well. Let the mix stand for
about 10 minutes before freezing.
500g
Pour the product directly in the ice cream
basin and let it cool down in the vitrine for
about 2 hours or precool with a shock freezer
for about 30 min. before serving.
q.b.
P719.V1
VARIEGO’
TOFFEE
P718.V1
VARIEGATI FRUIT
WEIGHT kg
VARIEGO’
SOUR CHERRY
3X2
Variegation paste for Italian gelato and pastry
products with cherries.
VARIEGO’
ORANGE
3X2
Variegation paste for Italian gelato and pastry
products with oranges.
VARIEGO’
MANGOMARACUJA
3X2
Variegation paste for gelato and pastry with
pieces of mango - passion fruit.
VARIEGO’
GREEN
APPLE
3X2
Variegation paste for gelato and pastry with
pieces of green apple.
Ready to use variegation, decoration, filling
for italian gelato, filling of gelato tubs, cups,
for gelato cakes and plate served gelato and
desserts.
In pastry and for institutional catering as
decoration of desserts, “panna cotta”,
puddings etc.
It does not freeze.
VARIEGO’
STRAWBERRY
3X2
Variegation paste for gelato and pastry with
strawberries.
Pour the product on the ice cream while
extracting from the machine and stir.
VARIEGO’
WILD
BERRY
3X2
Variegation paste for gelato and pastry with
wildberries.
P587.V1
P588.V1
E112.V1
E154.V1
E111.V1
E178.V1
DESCRIPTION
APPLICATION/BASIC RECIPE
DOSAGE
g\kg
q.b.
VA R I E G AT I
& D E C O R AT I O N S
PRODUCT CODE
Variegati & decorations
Variegati & decorations
TOPPING
E086.V1
WEIGHT kg
1,2X6
product
MAIN FEATURES
APPLICATION
DOSAGE
g\kg
CODE
WEIGHT kg
product
MAIN FEATURES
APPLICATION
P589.V1
3X2
SOUR CHIERRY
Candied sour cherries (whole fruits) in
flavoured syrup
Garnishing of Gelato tubs, cups, for Gelato cakes, and plate
served gelato and desserts.
In pastry and for institutional catering as decoration of
desserts, plum cakes, panna cotta, petit fours.
P649.24
2X4
RED DROPS / STRAWBERRY
Jelly pearls for decoration
Decoration of Gelato cups, gelato cakes, Semifreddo.
In confectionary to decorate desserts, biscuits, Petit Fours
Plum Cakes., They do not get hard if baked. Freeze and
bake-stable.
TOPPING SOUR CHERRY
E087.V1
1,2X6
TOPPING ORANGE
E037.V1
1,2X6
TOPPING CARAMEL
E038.V1
1,2X6
TOPPING CHOCOLATE
E088.V1
1,2X6
TOPPING STRAWBERRY
E089.V1
1,2X6
TOPPING RED FRUITS
E092.V1
1,2X6
TOPPING MANGO
E091.V1
1,2X6
TOPPING MINT
E090.V1
1,2X6
TOPPING KIWI
E093.V1
1,2X6
TOPPING VANILLA
E095.V1
1,2X6
TOPPING RASPBERRY
Garnishing paste to decorate
ice-cream, cakes, milk-shakes
and yogurt.
Decoration of gelato cups,
semi-freddo desserts, cream
In pastry as decoration of
cakes, individual cakes, etc.
For restaurants: to decorate
plate-served desserts.
q.b.
DECORATIONS AND GRAINS
CODE
WEIGHT kg
product
MAIN FEATURES
APPLICATION
CHOCOOKIES
Chocolate biscuits in pieces
Decoration of ice cream and pastries. Maintain the
crispiness and color in the finished product. Excellent
stability of the product over time.
M457.45
1,2x2
E104.V1
1X8
DECONUBE
Marshmallow
Ready to use marshmallow, for decorating gelato,
semifreddo, cakes.
M426.27
1,5X6
MINI NIBS
Chocolate nibs coated with colored sugar
Ready to use for decorating and filling of ice cream and
pastries.
P331.46
1X5
MORELLA TOP
Powder mix with Non hygroscopic cocoa
For decoration of Italian gelato and semifreddo.
VA R I E G AT I
& D E C O R AT I O N S
CODE
SOUR CHERRY AND DROPS
Soft
ORIGINAL INGREDIENTS FOR UNRIVALED ICE CREAMS.
PRODUCT CODE
ARCOYOG
frozen yogurt
E060.V1
WEIGHT kg
1X10
DESCRIPTION
APPLICATION/BASIC RECIPE
Complete powder mix for frozen yogurt, soft
ice and yogurt slush.
DOSAGE
g\kg
Soft gelato: Dissolve Arcoyog in milk (and yogurt)
stirring well. Let it rest for about 20 minutes, go
200g
on as usual.
Slush: Dissolve Arcoyog in milk and water stirring
well. Go on as usual.
COLD CREAM
PRODUCT CODE
ICEMOUSSE
CAFFÉ
(CAFÉ ICE)
P661.46
WEIGHT kg
1,2X10
DESCRIPTION
APPLICATION/BASIC RECIPE
Full mix to arrange cold cream coffee taste.
To be prepared into slush machine.
DOSAGE
g\kg
Pour the mix into milk and dissolve with
constant stirring,; pour in the slush machine and 285 g
wait until the product is ready.
Slushes
CONCENTRATED LEMON SLUSH, suitable for Sicilian Slush
PRODUCT CODE
LEMON
PASTE gr-20
E165.V1
LEMON
JUICE gr-21
E166.V1
WEIGHT kg
DESCRIPTION
1X12
5X4
Concentrated product, suitable to arrange
slushes.
APPLICATION/BASIC RECIPE
Pour the product into water and dissolve with
constant stirring,; pour in the slush machine
and wait until the product is ready.
DOSAGE
g\kg
5g/lt
15g/lt
G E L AT O S O F T
& SLUSHES
Soft e
Slushes
FROZEN YOGURT
Italian
Semifreddi
INGREDIENTI ORIGINALI PER UN GELATO SENZA UGUALI.
pack
dosage
way to use
STABILIZERS FOR CREAM AND SEMIFREDDO
ALASKA EX. NEUTRAL
B027.V1
Powder mix , stabilizer for cream and semifreddi. Suitable to arrange cakes with cream, such as Bavaroise, Chantilly an so on.
1 kg x 5
150 g Alaska exp. Neutro
Melt Alaska express into water, finally incorporate whipped
+ 200 g water
cream.
+ 1000 g whipped cream
ALASKA ROYAL LEMON
B035.V1
Powder mix for mousse with cream, Lemon flavoured. Suitable to carry out cream mousse flavoured with chocolate. With obtained mousse it’s possible to arrange cakes, to fill bignè, to prepare single portions, etc.
400 g Alaska Royal Lemon
+ 400 g water ( 20/25°C) +
Melt Alaska Royal Lemon into water, finally incorporate the
1000 g whipped cream without whipped cream.
sugar
1 kg x 5
ALASKA ROYAL CHOCOLATE
B029.V1
Powder mix for mousse with cream, Chocolate flavoured. Suitable to carry out cream mousse flavoured with chocolate. With
obtained mousse it’s possible to arrange cakes, to fill bignè, to prepare single portions.
400 g Alaska Royal
Chocolate
+ 400 g water 20/25°C
+ 1000 g whipped cream without sugar
1 kg x 5
Melt Alaska Royal chocholate into water, finally incorporate the
whipped cream.
ALASKA ROYAL WILDBERRY
B036.V1
Powder mix for mousse with cream, wildberries flavoured. Suitable to carry out cream mousse flavoured with wildberries. With
obtained mousse it’s possible to arrange cakes, to fill bignè, to prepare single portions.
1 kg x 5
400 g Alaska Royal Frutti
di bosco
+ 400 g water 20/25°C
+ 1000 g whipped cream
without sugar
Melt Alaska Royal Wildberries into water, finally incorporate the
whipped cream.
70/80 g pANNApiù +
30/50 g sugar (if required)
+ 1000 g whipped cream
Using cream whipping machine, reduce the dosage of Pannapiù
up to 50%
PANNAPIU’
B025.V1
Powder mix, stabilizer for cream.
1 kg x 5
POWDER MIX FOR CHANTILLY CREAM
CHANTILLY CREAM TASTE
P002.48
Powder mix for garnishings, desserts, “Semifreddo”, Italian Gelato. Suitable as fat phase of gelato bases. Easy and fast
to be used. Stable and light whipping. Versatile product. It allows to rebalance gelato bases, obtaining better overrun
and creaminess. Suitable for adding fat to Gelato bases, maintaining the lightness.
500 g ChANtilly CREAM
TASTE +
1000 g milk (4°C)
Pour the mix into cold milk. Whip at max speed for about 4/5
min. The product is ready-to-use.
PURAPANNA CHANTILLY
Exctract -
Pastry Catalogue
P567.46
Powder mix with powder cream, suitable to arrange crema chantilly for a positive eating, freeze-stable.
1,5 kg x 5
400 g purApANNA ChANtilly Pour the mix into cold milk. . Whip at max speed for 1 minute.
+ 1000 g latte (4°C)
Obtained product is ready-to-use.
I TA L I A N
SEMIFREDDI
2,5 kg x 2
pack
dosage
way to use
MIX FOR SEMIFREDDI & BAVARESI
BAVARESE
taste
pack
dosage
way to use
MIRUAR
Glossy icing for semifreddo.
white
P147.47
Powder mix for bavaroise, semifreddo, desserts. Suitable to arrange bavaroise, semifreddo (for fridge), desserts, mousse,
garnishings, to be flavoured with cream. Instant mix with cold working. Freeze stable.
1 kg x 5
300 g Bavarese +
500 g cold water (4°C) +
1000 g cold cream (4°C) +
100 g Cresco Paste (Hazelnut
Chocolate, etc.)
Pour the mix into cold water 4°C mixed with cold cream (4°C).
Whip into a planetary engine or using an electric
whisk at max speed for about 3-4 minutes.
To be served cold.
P290.v1
Chocolate
P291.v1
3 kg x 2
Dosage at will
PISTACHIO
Heating the product in the microwave and
mix gently to avoid presence of air in the
product. Apply and enter semifreddo in the
freezer.
P615.v1
SPIEGEL
PARFAIT
P315.47
Glossy icing for mousse e semifreddo stable from + 4ºC a - 20ºC.
Powder mix for Italian semifreddo. Suitable to carry out “Italian semifreddo” to be flavoured with cream or fruit gelato. Suitable
for Mousses and garnishings. Instant mix with cold working.
NEUTRal
1 kg x 5
500 g Parfait +
600 g cold milk (4°C) +
Pour the mix into premixed cold milk &cream, add flavouring
600 g fresh or vegetable cold
paste and whip into planetary engine at max speed for about
cream (4°C)
4-5 minutes. The product is ready-to-use.
+ 130 g Paste (hazelnut,
tiramisù, pistachio, walnut, etc.)
E175.V1
sour cherry
E134.V1
strawberry
E135.V1
Lemon
SOFFICEPANNA
Dosage at will
3 kg x 2
Warm up into a microwave by 37/40°C,
stir softly then glaze the frozen dessert.
Preserve the glazed dessert at a
temperature ranging from +5°C/-20°C.
E136.V1
P563.47
Powder mix for Italian semifreddo and cream below zero. Suitable to carry out “Italian semifreddo” to be flavoured with cream
or fruit gelato. Instant mix with cold working. It keeps cream smooth below zero. To decorate Gelato into show cabinet.
Chocolate
500 g Sofficepanna +
Pour Sofficepanna into fresh cold cream, and whip at max
1000 g fresh cold cream (4°C) speed for about 4/5 min. The product is ready-to-use.
CRISTALINE
5 kg x 1
5 kg x 1
E137.V1
Shining gel ready to use, for glossy garnishes and fruits. To arrange mirror garnishing of the surface of cakes, polishing for
fruits, gelatin for decorations.
taste
pack
dosage
way to use
GLAZE AND E ICINGS
NEUTRal
B019.V1
Chocolate
4 kg x 1
B250.V1
white
E179.V1
DECOR
Pastry for decoration and variegation of frozen desserts, cakes and desserts. Moreover decoration and glazing of pastry
products.
Lemon
E180.V1
Dosage at will
blackberry
Ready to use. To be applied directly on the
desserts with a spatula
E181.V1
GOLD
CARAMEL
E192.V1
5 kg x 2
E183.V1
strawberry
SILVER
E191.V1
1,5 kg x 4
to glaze: 20g/100g
(Spiegel/Cristaline) to
decorate: direct use
E182.V1
Stir and apply
MARACUJA passion fruit
E184.V1
BRONZE
I TA L I A N
SEMIFREDDI
E190.V1
CRESCO Spa
PREPARATI PER PASTICCERIA E GELATERIA
Via Francesco Castagna, 39 - 25125 Brescia - Italy
Tel. +39 030.26 85 611 - Fax: + 39 030 35 82 187
www.cresco.it - [email protected]