price list tech analisys

PRICE LIST TECH ANALISYS
INTRODUCTION
• COMPRITAL SpA is an
italian producer of ice
cream ingredients since
1984. Main market is
Europe but export covers
many non european
countries. Main factory is
based in Settala, in the
Milan outskirt, a few km
away from Linate Airport
RESEARCH
• COMPRITAL always
invested heavily in
research, developing
some of the most modern
and wellknown flavours
and structures in the
gelato field and having
partnerships with
wellknown international
companies
PURE STABILIZERS
•
•
•
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•
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•
•
Milk
Cream
Sugar
Dextrose
SMP
HCO
Stabilizer
Flavours
1,000
0,150
0,200
0,050
0,050
0,020
0,005
Q.S.
• A stabilizer is a mix of
gums and often
emulsifiers to lower
“free water” in ice
cream.
•
•
• Typical recipe with a pure
stabilizer. Limits are
inconsistency and short shelf
life
•
NEUMILK 5 C: emulsifiers: E471,
E473; stabilizers: E417, E466;
malt dextrines (5 g/l milk)
NEUTRO 3/5 LATTE: emulsifiers:
E471; stabilizers: E410, E466,
E412; milk proteins. (4 g/l milk)
NEUTRO 3/5 FRUTTA:
stabilizers: E410, E412, E466; soy
proteins (3g/l water)
INTEGRA LINE
• Definition
• Commercial value
• Psychological
approach to the
structure improver
sales
• Importance of
technical skills
What is a STRUCTURE IMPROVER (SI)
•
COMPRITAL thinks a SI is an ingredient or an ingredient mix that with a dosage of 10-30 g/l of
milk or water can significantly change the structure of an ice cream without altering the flavour
profile. They have to be cold or hot soluble and when added to the mix no other ingredient needs
to be changed (auto balancing ingredients). The INTEGRA LINE is our structure improvers
•
HOW TO TEST THE INTEGRA LINE
•
•
Freeze a tub of the standard ice cream
Freeze the same amount as above but adding 15/20 g/liter of milk of any INTEGRA (or a
combination of them) and mixing well with a high speed mixer
Compare the two products (with INTEGRA and without) for desired results
If result is positive add the structure improver directly in the pasteurizer with all the other solid
ingredients in next production
•
•
•
Up to today the integra line has 5 members:
Integra LATTE (binding milk proteins)
Integra FRUTTA (structural fats)
Integra STRUTTURA (reducing sugars)
Integra PANNA (structural fats)
Integra FIBRA (binding vegetal fibers)
STRUCTURE ENHANCERS
(INTEGRA LINE)
INTEGRA LINE
INTEGRA LATTE
Mix of milk proteins
Stabiliity/Creaminess
INTEGRA PANNA
Mix of vegetable fats
Vertical stability/richness
INTEGRA FRUTTA
Same as INTEGRA PANNA
W/o mikl proteins
INTEGRA FIBRA
Mix of vegetable fibers
Stability/Creaminess
INTEGRA STRUTTURA
Mix of special sugarsi
Spoonability/shelf life
Solution
Fast dripping
Cold feeling
Solution
mouthfeel
stability
Solution
mouthfeel
Stability
Solution
Fast dripping
Cold feeling
Solution
Hard ice cream
Short shelf life
INTEGRA LATTE
•
•
•
•
Product in powder based on dextrose and thermically modified whey proteins. Ratio
carbohydrate/protein is 65/35, obtaining a perfect auto balancing effect
Ingredients: dextrose, milk proteins, malt dextrines, natural starch
Packaging: 1 kg coupled alluminum bags. 8 bags in 1 carton box
Cold or hot soluble in a dose of 20 g/liter of milk
•
•
HOW TO USE IT
The strong binding power of the modified milk proteins stops a high amount of “free water” in ice
cream making it impossible to become ice at normal serving temperature. This makes a warmer
structure, softer ice cream, with a longer melting time and a longer shelf life. Storage and handling
of ice cream is easier and with a better general quality
•
•
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•
WHEN TO USE IT
When a longer ice cream shelf life is needed
When a silky and richer structure is needed (without increasing fats)
When a longer melting time of ice cream on cone or cup is needed
When a better stabilization is needed to avoid recristallization during storage or transport
When the pasteurization process or the ageing process is not possible (for example auto
pasteurizing machines)
When a better softness at very low temperature is needed (for example when ice cream is stored
in restaurants)
•
INTEGRA PANNA
•
Pre emulsified vegetable fat in powder on glucose syrup and sodium caseinate (milk protein). The
fat/carbohydrate ratio is approx 50/40 to achieve a perfect auto balancing effect
•
Ingredients: hydrogenated vegetable fats, glucose syrup, dextrose, milk proteins, sugar,
emulsifiers:E472a, E477, E471; stabilizers: E466; flavours.
•
Packaging: 1 kg coupled alluminum bags. 8 bags each carton box
•
HOW TO USE IT
•
•
Add in the hot or cold mix at an approximate dosage of 20/30 grams per liter of milk
The attitude of binding and well distributing air and the high melting temperature of this fat make
the gelato very rich even with a low fat composition and particulary stable even in difficoult
situtation (for example when displayed very high in the tubs)
•
WHEN TO USE IT
•
•
•
•
When a gelato displayed higher than the tub end is desired using “old generation” stabilizers
When a particoularly rich gelato is desired with a relatively low fat concentration
When a single flavour has melting problems (such as rum and raisins, tiramisù…)
When the shop has a “table service” (in combination with INTEGRA LATTE) to avoid rapid melting
and structure collapsing
INTEGRA FRUTTA
•
Pre emulsified vegetable fat in powder on glucose syrup and vegetal protein. The fat/carbohydrate
ratio is approx 50/40 to achieve a perfect auto balancing effect
•
Ingredients: hydrogenated vegetable fats,
emulsifiers:E471, E477; vegetal proteins.
•
Packaging: 1 kg coupled alluminum bags. 8 bags each carton box
•
HOW TO USE IT
•
•
Add in the hot or cold mix at an approximate dosage of 20/30 grams per liter of milk
The attitude of binding and well distributing air and the high melting temperature of this fat make
the sorbet very rich and “milky” even with a low fat composition (less than 1%) and in total
absence of milk. The sorbet is also particulary stable even in difficoult situtation (for example
when displayed very high in the tubs)
•
WHEN TO USE IT
•
When the sorbet is presented in the display higher than the end of the tub using “old generation”
stabilizers that would’t allow it.
When a particoularly rich mouthfeel is desired even with very low fat percentage.
When it is necessary to stabilize an alcoholic sorbet without adding any milk derivative.
When the business has a “table service” and a very stable sorbet is need (in combination with
INTEGRA FIBRA).
•
•
•
glucose
syrup,
vegetable
fibers,
fructose,
INTEGRA FIBRA
•
Product in powder based on vegetable fibers and fructose. The fiber/carbohydrate ratio is 50/50 to
obtain a perfect auto balancing product.
•
Ingredients: vegetable fibers, fructose.
•
HOW TO USE IT
•
•
Add it in hot or cold process at the approx dosage of 15 g/l.
The strong binding power of the vegetable fibers stops the process of ice crystallization in the
sorbet at normal working temperature. This gives a “warmer” mouthfeel and a very spoonable and
silky structure. The sorbet has a very long melting time making transport very easy and
convenient. Having a longer melting time, even flavour is enhanced when eaten
•
NOTE: differently from all the other ingredients in the INTEGRA line that can be overdosed up to an indefinite limit, we advice not to overdosage INTEGRA FIBRA more
than 20 g/liter of water
•
WHEN TO USE IT
•
•
•
•
When a longer shelf life of the sorbet is desired
When a richer and creamier structure of sorbet is desired without adding fats or milk
When a longer melting time on cups or cones is desired
When sorbets have to be very well stabilized for transport or long time storage (no re
crystallization)
When a softer structure is desired at very low temperature (for example cell temperature in
restaurants)
•
Packaging: 1 kg coupled alluminum bags. 8 bags
each carton box
INTEGRA STRUTTURA
•
•
Product in paste (semi liquid form) based on reducing sugars, poli alcohols, starches and
stabilizers. The ratio solid/water is approximately 80/20
Ingredients: glucose syrup 60 DE, enzymatically inverted sugar, saccharose, sorbitol, 12 DE malt
dextrine, mono hydrated dextrose, natural starch, stabilizer: E466; flavours.
Packaging: 4 kg tins. 4 tins in a carton box
•
HOW TO USE IT
•
Add 20/30 g per liter of milk or water in a cold or hot process
•
The ability of low molecular weight sugars (dextrose, glucose and inverted) together with poli
alcohols (sorbitol) of decreasing the melting point of ice cream combined with the ability of binding
free water of high speed stabilizers, dextrines and starces increases the creaminess and
spoonability of any ice cream
•
WHEN TO USE IT
•
•
•
•
When a silkier and softer structure in milk or water based ice cream is desired
When a better spoonability on a specific flavour is desired
When a better creaminess of some flavour is desired
When a longer shelf life of ice cream in display is desired
•
Problem Solutions
Integra
Latte
Rapid melting
Integra
Panna
Integra
Frutta
X
Integra
Fibra
Integra
Struttura
X
Low overrun
Too soft
Too hard
Not well spoonable
Not “warm” in mouth
X
X
X
X
Not enough mouthfeel
Poor shelf life
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
X
Example for milk based gelato
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Milk
1000
Sugar
200
Invidia
100
Integra Latte
20
Cream
100
Integra Struttura
20
Creamy and rich ice cream
without vegetable fats
•
•
•
•
•
•
Milk
1000
Sugar
200
Nirvana
90
Integra Latte
20
Integra Panna
30
Integra Struttura
20
Creamy and particoularly
stable ice cream
Example of milk based i.c.
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•
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•
Milk
1000
Sugar
200
Idra
30
Integra Latte
20
Cream
100
Integra Struttura
20
Skim milk pwd
30
Creamy and rich ice cream with good
overrun and long shelf life
• Milk Base
1000
• Sultana Paste 100
• Integra Panna
25
Control of stability of ice cream
with a flavour that typically
becomes too soft
Examples for fruit based i.c.
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•
•
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•
Water
1550
Perfecta
100
Sugar
700
Fruit
1000
Integra Fibra
50
Primafrutta Paste 100
Creamy sorbet fat free and milk free
•
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•
•
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•
Water
Perfecta
Sugar
Fruit
Integra Fibra
Integra Frutta
Primafrutta Paste
1500
100
700
1000
50
50
100
Similar to a milk base fruit ice cream but without milk
derivatives
MILK BASES
Without fats
W milk fats
Idra (C)
Base 50 (H)
Compripan 50 (H)
Chimera (C)
Medium
dosage
Compripan 100 (H)
Nirvana/Nirvana R (C)
San Marco (C)
Unica (C)
High dosage
Royal Base (H)
Musa 150 (C)
Heidi (C)
Bon Bon (H)
Giubileo (H)
Low dosage
Morbipan(H)
W vegetal
fats
Invidia (C )
Low Dosage
Medium Dosage
High Dosage
NIRVANA
BASE 50
SAN MARCO
IDRA
MUSA
INVIDIA
CHIMERA
BON BON
MORBIPAN
ROYAL BASE
HEIDI
GIUBILEO
COMPRIPAN 100
UNICA
MORBIPAN
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•
•
•
Dosage
: 50 g/l milk
Solubility
: hot
Ingredients
: dextrose, emulsifier: E471; stabilizers: E412, E410, E466; soy
proteins, flavours
Taste
: cream
Features: fat free base, very simple and classic composition. It makes a silky and soft
ice cream. Good balance between cost and final result. Flavour is strong. Due to the
combination of the stabilizers and soy proteins the final gelato has a good overrun.
We suggest to add some skim milk powder in the recipes (approx 30-50 g/l).
Examples:
•
Milk
Cream
Sugar
Morbipan
Skim milk powder
Integra Latte
Integra Fibra
Integra Panna
Biancocream
1000
100
200
50
30
-
1000
200
50
30
20
30
-
1000
100
200
50
30
15
6
-
1000
50
190
50
20
20
50
BASE 50
•
•
•
Dosage
Solubility
Ingredients
: 50 g/l milk
: hot
: skim milk powder, natural starch, full cream milk powder, emulsifiers: E471;
modified starch, stabilizers: E410, E466; cream in powder, salt, lactose, milk
proteins.
: cream
•
Taste
Features: this base has to be pasteurized at 85°C to have the best starch activity. At lower
temperature or with a cold process the gelato would be “cold”. The final result in standard
conditions is a very silky and warm gelato cream flavoured. Since the base is a very traditional old
style one a good pateurization AND ageing process is required.
Examples:
Milk
Cream
Sugar
Base 50
Skim milk powder
Integra Struttura
Integra Latte
Integra Fibra
Integra Panna
Biancocream
1000
100
200
50
30
30
-
1000
200
50
30
30
20
30
-
1000
100
200
50
30
30
15
6
-
1000
50
180
50
20
30
20
25
50
CHIMERA
“Chimera is a mythological animal, daughter of Typhon, sister of Idra. It
represents storms and thunder is her voice.”
•
•
•
Dosage
Solubility
Ingredients
: 40 g/l of milk
: cold or hot
: milk proteins, fractionated milk fats, glucose syrup,
maltodextrines, lactose, dextrose, vegetable fiber, stabilizers: E466,
E417; emulsifier: E472b; flavours.
: double cream
•
Sapore
Feautures: Chimera makes a rich ice cream, full of body, with a slow and regular melting on the
cone and in mouth.
It is the first ice cream base in the world that applies the technology of fractionated milk fats, a
special fat combination from milk with similar performance of vegetable fats. Flavour is creamy
and milky, due to the special fats. For a 100% perfect flavour profile ageing after pasteurizing can
be important. Dosage ranges from 30 to 50 g/l.
How to test Chimera
Milk
Cream
Sugar
Chimera
Integra Struttura
Skim milk powder
Integra Latte
•
Note: every liter of liquid milk can be changed with 800 g of water and 100 cream
plus 100 g skim milk powder. In this case product pasteurization and ageing are very
important
•
The above written recipes are completely without vegetable fats but with a very rich
mouthfeel and perfect stability
1000
100
200
45
30
40
1000
100
200
40
30
30
20
IDRA
•
•
•
Dosage
Solubility
Ingredients
•
Flavour
•
: 25/40 g/l of milk
: cold or hot
: glucose syrup, hydrogenated vegetable fats, dextrose,
vegetable fiber, milk proteins, stabilizers: E466, E417,
E407; emulsifiers: E471, E472a;flavours.
: milk/neutral
Features: Idra, in classic mithology, is Chimera’s sister. The two bases are very
powerful and concentrated, giving a very rich ice cream even in cold and simple
conditions. Flavour of Idra is very clean and neutral in comparison to Chimera, due to
the use of vegetable fats. The big advantage of this base is that, if pasteurized in a
well balanced mix, the dosage can be reduced down to 25 g/l, still obtaining a good
creaminess and structure. The big advantage is the combination between vegetable
fibers and stabilizers that helps the reduction of gums in gelato and a better structure
even with long display shelf life
When used cold a dosage of 35/40 g/liter is adviced.
How to test IDRA
•
Milk ice cream
Milk
1000
Cream
100
Idra
40
Sugar
200
Int. Struttura 30
Integra Latte
Integra Panna Biancocream
-
1000
50
40
200
30
20
10
-
1000
80
35
180
20
40
• Fruit ice cream
Water
Sugar
Idra
Fruit paste
Fruit
1000
300
45
100
-
700
300
45
80
300
Note: to change liquid milk with water and milk
powder please look at Chimera recipes
A milky ice cream, creamy and
silky. To obtain the best result add
fruit or fruit pastes just before
freezing.
COMPRIPAN 100
•
•
•
Dosage
Solubility
Ingredients
: 100 g/l milk
: hot
: dextrose, full cream milk powder, skim milk powder, emulsifiers: E471,
E472a; stabilizers: E410, E466; hydrogenated vegetable fats, glucose syrup,
lactose, milk proteins, flavours.
: rich of milk
•
Flavour
Features: a classical base of COMPRITAL. The final result is a creamy gelato with a strong
flavour of cream/milk. The combination with the INTEGRA line gives some very interesting gelati
Example
Milk
Cream
Sugar
Compripan 100
Integra Latte
Integra Panna
Tuorlo Vivo
1000
200
100
20
-
1000
100
200
100
20
20
-
UNICA
•
•
•
Dosage
Solubility
Ingredients
•
starch.
Flavour
: 80 g/l milk
: hot or cold. (preferibly hot)
: dextrose, skim milk powder, cream in powder, emulsifiers: E471, E473; malto
dextrines, stabilizers: : E410, E401, E466, E415, E412; flavours, modified
: rich in cream/milk
Features: the product is enriched with cream in powder but the real technical aspect is the
combination with high performing starches with stabilizers. This makes the structure very silky and
warm. The combination with INTEGRA STRUTTURA makes a product with a unique shelf life
Examples:
Milk
Cream
Sugar
Unica
Integra Struttura
Integra Latte
Tuorlo Vivo
1000
200
100
10
-
1000
100
200
80
30
20
-
1000
100
200
80
20
20
30
NIRVANA/NIRVANA R
“Nirvana is a state of ethernal peace, rest, immunity…”
•
•
•
Dosage
Solubility
Ingredients
: 80/100 g/l milk
: cold or hot
: milk proteins, glucose syrup, hydrogenated vegetable fats,
dextrose, stabilizers: E466, E410, E407; sugar, emulsifiers: E477,
E472a, E471; flavours.
: delicate of milk. Available a flavoured varsion called Nirvana Panna
•
Taste
•
NIRVANA R is the newer version of Nirvana, with refined oils (no hydrogenated
vegetable fats). Same performances than standard version.
Features: a very innovative product aimed to solve most artisan problems. The
ingredient combination is very new in the base panorama, using the synergic power
of stabilizers and thermically modified milk proteins. The result, even when cold
processed, is a very rich and compact gelato, very stable. It is the ideal base for
displaying the gelato high in cabinets or for production in difficoult conditions. The
base is also very fast soluble and it is strongly adviced in auto pasteurizing machines,
where the ageing process is not possible.
The use of specially tailored pre emulsified vegetable fats permits a very high overrun
even with standard machines
How to test NIRVANA
•
Milk Gelato
•
•
•
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•
•
•
•
Milk
1000
Nirvana
100
Sugar
200
Int. Struttura
30
Integra Latte
Integra Panna Integra Fibra
Biancocream
-
•
Note: 1 liter of milk can be obtained by the
combination of 900 g water and 100 g BEVANDA
BIANCA MIX 38% fat.
1000
80
200
30
20
15
-
1000 1000
80
80
200 200
30
20
12
15
6
20
•
Fruit Gelato
Water
Sugar
Nirvana
Fruit paste
Fruit
1000
300
70
100
-
700
300
70
80
300
Note: the base can be used as a cold stabilizer for
fruit gelato. Final product will contain milk and fat.
And will be very creamy and silky. For a correct use
we advice to add the fruit paste to the very last
moment before freezing to avoid protein
denaturation
SAN MARCO
•
•
•
Dosage
Solubility
Ingredients
•
Flavours
: 100 g/l of milk
: cold or hot
: milk proteins, dextrose, glucose syrup, hydrogenated vegetable
fats, stabilizers::E466, E410, E407; zucchero, emulsifiers: E477,
E472a, E471; flavours.
: mild milky flavour. Available a Cream flavoured version
Features: the base is an optimum balance between performances and price. A good
problem solver, makes a very stable ice cream even in very hot climates. Very
modern stabilizer it gives a good result even in very simple conditions, for example
when used in cold mix
How to test SAN MARCO
•
Milk Gelato
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•
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•
•
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•
Milk
1000
San marco
100
Sugar
200
Int. Struttura
10
Integra Latte
Integra Panna Integra Fibra
Int. Overrun
-
•
Note: 1 litre milk can be substituted with 900 g
water and 100 g BEVANDA BIANCA MIX 38% fat
1000
90
200
10
20
15
-
1000 1000
90
90
200 200
10
10
12
15
6
20
•
Fruit Gelato
Water
Sugar
San marco
Fruit paste
Fruit
1000
300
100
100
-
700
300
100
80
300
A milky ice cream, creamy and silky. To
obtain the best result add fruit or fruit pastes
just before freezing.
INVIDIA (Envy)
“Adulation can be bought. You must well deserve envy” O. Wilde
•
•
Dosage
Solubility
Ingredients
•
Flavour
: 100 g/l of milk
: cold or hot
: dextrose, fracionated milk fats, glucose syrup, skim milk powder,
milk proteins, stabilizers:E466, E417, E407; vegetable fibers,
emulsifier: E472b; flavour.
: cream/milk
Features: Invidia is a technical development of Chimera. Very simple to use, it gives
a very soft and spoonable ice cream with a very long shelf life: Very rich and natural
taste due to the quality of fats. Melting time is very long and mouthfeel rich and silky.
The most important technological aspect of this product is the use of pre emulsified
and fractionated milk fats, a new fat combination that without any chemical
modification makes the melting point of gelato similar to one with hydrogenated
vegetal fats.
How to test INVIDIA
Milk
Cream
Sugar
Invidia
Skim milk powder
Integra Latte
Rinforza gusto latte
Rinfrza gusto panna
•
Both recipes are based on milk fat and free of hydrogenated vegetable fats
1000
100
180
80
40
1000
100
160
80
30
25
10
10
MUSA 150
•
•
•
•
Dosage
: 150 g/l of milk
Solubility
: cold or hot
Ingredients
: glucose syrup, dextrose, hydrogenated vegetable fats, milk proteins, stabilizers:
E466, E417, E407; vegetable fibers, sugar, flavours, emulsifiers: E477, E472a, E471.
Flavour
: milk
Features: the aim of the base is to obtain an ice cream with an optimum structural result in very
simple and minimum conditions, reducing the possibility of balancing mistakes: It is ideal for the
non expert artisan. The core of the base is San Marco already with all the necessary integra
ingredients available. This is the first base of our line that includes INTEGRA OVERRUN, so
expect an ice cream with a high volume (overrun close to 50% even if this depends by balancing
and instrumental conditions) and a good sensation of “warminess” and “silkiness” even if cold
processed. Ideal base for auto pasteurizing machines., or for “problematic” displays or weather
conditions.
How to test MUSA
•
Milk Gelato
•
•
•
•
•
•
Milk
Musa
Sugar
Cream
Int. Struttura
Integra Panna
1000
150
220
1000
130
180
30
30
15
•
Fruit Gelato
Water
Sugar
Musa
Fruit paste
Fruit
1000
300
150
100
-
700
300
150
80
300
Note: Musa can be used as a stabilizer for fruit ice
cream. The result is very creamy and silky. We
advice to add fruit paste only at the very end, just
before freezing.
BON BON
•
•
•
Dosage
Solubility
Ingredients
: 150 g/l milk
: hot
: cream 75% fat powder, dextrose, full cream milk powder, skim milk powder, emulsifier:
E471; stabilizers: E410, E466; flavours, lactose, milk proteins.
: rich of cream.
: I 03/064 CE
•
•
Flavour
CE certification
Features: An a very traditional stabilizer, rich in milk derivatives (cream in powder is the first ingredient) for an
excellent final result. The high milk concentration (more than 50%) gave it the necessity of being certified by the
central european veterinary office with the number I03/064CE. It is the perfect base for the gelato shop looking for
excellence. Without vegetable fats, it needs a traditional process, including ageing
Examples
Milk
Cream
Sugar
Bon Bon
Integra Struttura
Integra Latte
Tuorlo Vivo
1000
200
150
10
-
1000
100
200
150
20
20
-
1000
100
200
150
20
20
30
NOTE: 1 litre of milk can be replaced by 800 g water, 100 g cream 35% fat and 100 g skim milk powder.
ROYAL BASE
•
•
•
Dosage
Solubility
Ingredients
: 180 g/l milk
: hot
: skim milk powder, dextrose, sugar, hydrogenated vegetable fat, milk proteins, emulsifier:
E471; malto dextrines, stabilizer: E410, E466; flavours.
: rich of cream/milk
•
Flavour
Features: a base very appreciated worldwide. Simple to use, it has a definite flavour of milk and a full and rich
structure. Combined with Integra Latte and Integra Panna can be used to display the gelato very high in the
display: Royalbase can be used also at 150 g/liter of milk, still with a very good result. Very interesting the
combination with sweetened condensed milk. The product is rich in milk powder so avoid to over charge the gelato
with too much mil powder to avoid lactose re cristallization
Examples
Milk
Cream
Sugar
Royal Base
Integra Latte
Integra Panna
Condensed milk (sweetened)
Tuorlo Vivo (egg yolk)
1000
170
170
180
-
1000
100
170
180
20
20
-
1000
100
140
150
10
60
20
NOTE: 1 litre of milk can be replaced by 900 g water and 100 g BEVANDA BIANCA MIX with 38% fat
HEIDI
•
•
•
Dosage
Solubility
Ingredients
: 300 g/l water
: hot or cold
: skim milk powder, dextrose, hydrogenated vegetable fats, glucose
syrup, milk proteins, malto dextrines, emulsifiers: E471, E472a;
stabilizers: E466, E417, E407; vegetable fibers, sugar, flavours.
: delicate of cream
•
Flavour
Features:An easy to be used gelato base, with a competitive price and outstanding quality. Good
for shops with high gelato volumes that need to make things easier and quicker. Creamy, silky
and very stable, with a long shelf life in display cabinets. Its flavour is neutral and can be
reinforced by adding the desired combination of our cream or milk flavours (RINFORZA GUSTO
LATTE or RINFORZA GUSTO PANNA)
Water
Sugar
Heidi
Integra Struttura
Rinforza Gusto
1000
200
300
-
1000
180
300
10
-
1000
180
300
10
20
Bases Overlook
Base
50
Strong
Flavour
Morbipan
X
Vertically
stable Gelato
Creaminess
X
High
overrun
X
Spoonability
Idra
Chimera
Nirvana/
Nirvana R
X
X
X
X
X
Invidia
X
XX
X
XX
X
X
X
X XX
X
Warm feeling
XX
Suitable for
cups and
transport
XX
X
Musa
Bon Bon
Royal Base
X
X
X
Heidi
X
XX
X
XX
XX
X
X
XX
X
X
X
X
X
X
• A new system for the production of a top class
artisanal gelato
– Special bases with no emulsifiers or vegetable fats
with locust bean gum or pectin as sole additives
(Giubileo Latte, Giubileo Cioccolato, Giubileo Frutta)
– Special and exclusive “Micronization process” that
transform a good quality gelato in a soft mousse like
dessert (17% softer than a non micronized gelato)
– Extraordinary structure, improved taste (approx 20%),
longer shelf life, better softness
• White vanilla ingredients:
• Fresh milk, fresh cream, cane sugar, vegetal
fiber, locust bean gum, salt, natural vanilla
extract
• Strawberry gelato ingredients:
• Strawberries, cane sugar syrup, vegetal fiber,
lemon juice, pectin
ELECTRONIC MICROSCOPE PICTURE OF A STANDARD
CHOCOLATE GELATO (left) AND A GIUBILEO CHOCOLATE (right)
AFTER MICRONIZATION PROCESS
Up to 750 micron particles
Up to 50 micron particles
GRAPE SUGAR
•
Grape sugar is extracted from natural grapes and it is rich in fructose, glucose,
pentoses, poly alcohols and more. Its natural composition makes it a fantastic gelato
ingredient, with similar results obtainable from our INTEGRA STRUTTURA but with
the simple declaration “grape sugar”, very lable friendly. It helps the cleaning of lable
from all those “unknown” carbohydrates from general pubblic (glucose, dextrose,
inverted, malt dextrines…) with a very performing structure
•
Grape sugar is NOT dextrose, NOT glucose and NOT fructose. It is a complex
natural product with its specific proprieties. Available only in liquid form we
standardize the final product by mixing different sources, since, as a natural product,
may vary a lot from lot to lot and from source to source, with different gelato results
•
It gives gelato a silky and creamy structure and it increases shelf life in display thanks
to the high anticristallizing power of some minor components (poly alcohols)
•
Dosage is approx from 3 to 5 % in vanilla gelato
GIUBILEO FLAVOURING ITEMS
• Giubileo Powders without dextrose or sugars not accepted in the
giubileo program and without artificial colours or flavours
– Mascargel (mascarpone), Chocolate Mix (to obtain a chocolate gelato
from the Giubileo latte base or a dark chocolate sorbet from Giubileo
Frutta)
• Giubileo Crounches of hazelnut or peanut to fulfill recipes in the
recipe book. Obtained with natural products and artisanal production
• Giubileo Sandwich cookies without margarine (with butterfat,
honey and cane sugar) designed for the production of clean
lable/healthy gelato sandwiches
• Giubileo Pastes with no artificial colours or flavours, with natural
starch and carob gum as thickeners and based on grape sugar
– Menta piperita (mint), Caffè del nonno (coffee), Tiramisù, cinnamon,
Almond, White chocolate, Nocciola, Pine seeds, Pistacchio (available
with Bronte DOP certificate)
GIUBILEO CHOCOLATE COVERS
•
Pure chocolate covertures without emulsifiers and artificial ingredients, with
milk fat (and not only cocoa butter) to have the best softness even at very
negative temperature and with thick layers
•
Available in Pure Dark Chocolate and Pure White Chocolate
•
Mixing 2/3 white chocolate with 1/3 dark chocolate a tasty milk chocolate
coverture is obtained.
CIOKO BLACK 250
• Semi complete
premix for the
production of a very
dark chocolate gelato
• Milk
• CB250
• Sugar
1000
250
250
PERFECTA (Fruit base)
• Base for fruit sorbet, very
creamy and with good
overrun with dosage of 30-50
g/l. Completely cold soluble,
fast and very stable in acid
systems, without fats and milk
derivatives.
Some recipes
•
•
•
•
•
Water
2500
Sugar
600
Perfecta
125
Primafrutta
280
(Integra Fibra
50)
•
•
•
•
•
•
•
Water
1500
Fruit
1000
Perfecta
100
Primafrutta
100
Sugar
600
Integra Fibra
50
Integra Frutta
50
Perfecta with Yogurt
• Perfecta can be used to obtain
a creamy yoghurt ice cream
with high yoghurt
concentration
•
•
•
•
•
•
Milk
Skim yoghurt
Perfecta
Integra Panna
Sugar
Yopiù
500
500
50
20
200
35
PERFECTISSIMA
•
The latest evolution of Perfecta with a brand
new set of emulsifiers and added vegetal
fibers
•
The higest advantage is the easiness in
obtaining stronger and darker colours, with a
very natural and rich result
•
More stable than Perfecta to heat shoks
thanks to the innovative mix of vegetal
fibers. Creamier structure in juicy acid fruits
(lemon, passion…)
•
Carraghenans have been eliminated from
this formulation for a better performance if
customer desire to produce a pasteurized
syrup (lower viscosity)
•
Very creamy even with no added fruit
pastes, due to the glucose and fructose in
the formula
Recipes with Perfectissima
• Only Paste
• Fruit and Paste
•
•
•
•
water
2500
Sugar
700
Perfectissima 250
Primafrutta
250
•
•
•
•
•
•
Milk and fat free sorbets
water
1500
Sugar
650
Fruit
1000
Perfectissima 230
Primafrutta
100
Yogurt gelato with Perfectissima
•
•
•
•
•
Milk
Yogurt
Sugar
Perfectissima
Yopiu
500
500
200
100
50
SOLOFRUTTA
A new approach to the fruit
sorbet: eliminate water from
recipe! Prepare the sorbet simply
mixing 3 parts of fruit and 1 part
of SOLOFRUTTA, the new base
in powder. This gives a real fruit
concentration of 75% but if you
consider that solofrutta is based
on fructose (natural fruit sugar)
and fruit fibers the total
concentration of fruit is close to
100%, a revolution in the way of
thinking a classical sorbet
The final result is a sorbet rich in
natural flavour with a perfect
flavour profile due to the perfect
balancing of fructose and fibers
Some recipes with Solofrutta
• Solofrutta
• Fruit
900
3000
• In case the final result is too
rich and “pulpy” (for example
mango, peach, apricot…) use
2,8 kg of fruit and 200 g of
mineral water
• Solofrutta
• Fruit
• Water
900
1500
1500
• This is the recipe for
particoularly acid fruits
such as lemon, passion,
lime and similar. The acid
feeling would be
exagerated if used
without any water
Special recipes with Solofrutta
•
•
•
•
Hot Water
Solofrutta
Cocoa pwd
Pasta Cioko
2500
900
400
80
• This is a fast recipe for a
milk free and sugar free
dark chocolate sorbet
with an excellent quality.
It is particoularly dark in
flavour and colour
• Skim Yoghurt
• Solofrutta
• Yo più
3000
900
50
• This is a recipe for a high
yoghurt concentration
and sugar free ice cream.
Prepare it with a cold
process to have a
sensational flavour result
VEGETALIA LINE
•
•
•
•
Vegetalia (neutral flavour)
Vegetalia Vanilla
Vegetalia Cocoa
Vegetalia Fruit
• Products in powder
based on fructose and
soy: Sugar free, milk free
and gluten free, they are
good for an healthy diet
or for people with food
intollerances
How to use VEGETALIA
• Vegetalia
• Hot water
1,250
2,500
• Mix the powder in hot water,
stirr well and let the mix age for
15 to 20 minutes before adding
to the batch freezer.
• If part of the water is switched
with fresh fruit the final result
will be a tasty and creamy
sugar free milk free fruit ice
cream
• Vegetalia Fruit 1,000
• Water
1,500
• Fruit
1,500
•
Defreeze the frozen fruit, mix it
with water and make a fruit juice
with a high speed mixer. Add
vegetalia frutta, mix well and
freeze in a batch freezer: If a
creamier structure is desired add
50/60 g of INTEGRA FIBRA
RISO & SOIA (rice and soy)
•
The old and healthy diet
combination used by the asian
populations is also the best flavour
and structural combination for a
completely vegetal ice cream.
The only rice or only soy ice
creams usually do not have the
best flavour profile, tasting very
vegetal to most customers. RISO
& SOIA has a particoularly tasty
and clean taste and is very well
balanced from the nutritional point
of view (very low fat, very low
calories, very low Glicemix Index,
rich in fibers) and very balanced
also from the ESSENTIAL
AMMINO ACID point of view, a
new revolution in ice cream
RISO & SOIA
•
•
•
•
Riso & Soia
Cocoa
Banana
Forest berries
• Products are sugar free (with
fructose), milk free,
coholesterol free and gluten
free.
• In fruit flavours we added
freeze dried fruit to achieve a
final fruit concentration close to
20%
FREE!
•
A new line without added sugars (*)
and fat free.
•
•
Sugar is substituted by poly alcohols
like sorbitol and maltitol and fats with
vegetable fibers. The special gelato is
with reduced calories, with no gluten
and with no artificial sweeteners like
aspartame
Fruit flavours are milk free
•
•
•
•
•
•
Vaniglia (vanilla)
Cacao (cocoa)
Cappuccino (coffee)
Yogurt
Limone (lemon)
ACE Verde (green apple, kiwi, lime)
•
(*) In the first 4 flavours there is lactose, technically a “sugar”. In fruit
flavours the right definition is sugar free.
FREE!
• 1 bag of product should be
deluted in 2 litres hot water
(approx 55°C). They stay creamy
and tasty in the display cabinet
without the need of adding any
liquid glycerin
• The selling kit is enriched by a self
ftanding poster with nutritional
informations and a lable for the
gelato tub (picture)
• An excessive consumption can
have laxative effects (more than 2
cones in 3 hours)
ALCOLICA
• Premix balanced for
alcoholics ice creams
(wine, champagne, beer,
spirits). Very easy to use
and stable. Very good for
restaurants
with 10% v/v alcohol
• Water
2,200
• Champagne 0,750
• Alcolica
1,000
In this group we have wines,
beer and coolers. Decreasing
water it is possible to increase
the wine or beer up to 2 liters.
For higher creaminess add 50
g of Integra Panna
More recipes with alcolica
With 25% v/v alcohol
With 40% v/v alcohol
• Water
• Campari
• Alcolica
• Water
• Whiskey
• Alcolica
2,500
0,450
1,000
2,500
0,300
1,000
For spirits like Baileys
water can be partially
or totally changed
with milk
SPEEDY LINE
• One of the most famous lines
of COMPRITAL.
• All fruit flavours are water
based and free of milk
derivatives and vegetable fats.
• In the new version CON PEZZI
(with fruit pieces) the quantity
of fruit after re hydratation is
over 20%
• Dosage is 1 bag with 2,8 liter
of water (or milk in milk ice
cream). With 3/3,5 liters
Speedys can be used in Soft
serve machine. With 4/5 liters
in a slush machine
SPEEDY LINE
• Speedys, even if a
complete mix, are flexible
enough to be adjusted
with different recipes, for
example the adding of
fresh fruit to increase the
already superb and
natural flavour
• Water
2,300 kg
• Speedy 1,250
• Fruit
0,500
Speedy flavours
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
ACE (multivitamin orange carrot and lemon)
ACE without sugar
Green ACE
Apricot
Pineapple
Orange
Blood Orange
Banana
Brasil (chocolate/coconut/coffee)
Coffee Shake
Chocolate
Dark Chocolate
Watermelon
Energy (ginseng/guaranà)
Fiocco (white vanilla)
Strawberry
Wild fruits
Kiwi
Lime
ba
ba
ba
ba
ba cp
ba
ba
bl cp
bl cp
ba/bl
bl
bl/ba
ba
ba
bl
ba cp
ba cp
ba
ba
Speedy flavours
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Coconut
Limoncello
Limone amalfi
Lemon
Liquorice
Mandarin
Mango
MAPO (mandarin/grapefruit)
Green apple
Melon
Mint
Bluberry
Blackberry
Pear
Yellow peach
Pink grapefruit
Raffaello (white choc/coconut)
Ricotta cheese
Soleada (tropical)
Green tea
Yellow vanilla
Yogofioc (yoghurt)
Yoghurt without sugar
Ba= water based
bl cp
ba
ba
ba
bl
ba
ba/cp
ba
ba cp
ba cp
ba/bl
ba/cp
ba/cp
ba/cp
ba/cp
ba
bl cp
bl
ba/cp
ba
bl
bl
bl
Bl= milk based
Cp= with pieces
GRAN CIOCCOLATO ELVETIA
•
A ready mix in powder with 33% real micronised
swiss chocolate, easily soluble in warm water or
milk. The wole bag (1,5 kg) has to be deluted in 2,5
litres of water or milk to obtain an outstanding
chocolate gelato (approx 15% chocolate and cocoa
in the final product).
•
The EXTRA BITTER version is completely milk free
and perfect to prepare a water based dark
chocolate gelato with a strong and persistant flavour
•
The new ELVETIA line is the best for the artisan
that can not pasteurize anymore the chocolate mix.
Available is a recipe book that teaches how to apply
the ELVETIA line to obtain several classical flavours
starting from the so called “chocolate base”
•
No added vegetable fats in both products (besides
the one coming from chocolate and cocoa)
Concentrated line
•
•
•
•
•
•
•
•
•
Speedy extra Superlemon (50 g/l stabilized)
Superlemon 100 (stabilized)
Speedy extra Superlemon SA (without stabilizers. 35 g/l)
Superliquirizia Pura (20/30 g per liter. In pwd)
Yopiù (40 g/l)
Superyò (50 g/l)
Rinforza Gusto Latte (10/20 g/l)
Rinforza Gusto Panna (10/20 g/l)
Blood Orange (40 g/l)
BIANCOCREAM
•
•
•
The product is studied for the
production of semifreddi (spoonable
desserts), gelato cakes and mousses.
Use is fast and simple through the use
of a planetary blender.
NOTE: Biancocream can be appled in
many ways:
– 1 tea spoon in milk shakes to
improve richness and stability
– 50 g/l of milk in gelato mixes
to increase overrun and
improve flavour and structure
(decrease 20 g/l of milk of
sugar from the mix)
– HOT ice cream production
Biancocream Recipes
• Milk
• Gelato
• Biancocream
800
200
500
• Paste
100
• Recipe for “hot ice cream”
preparation
•
•
•
•
•
•
Milk
Gelato
Biancocream
Cream
Egg Yolk
Meringue (biancosu)
600
200
450
200
100
200
•
Paste
100
•
Recipe for an italian style
spoonable dessert (semifreddo)
GELATO CALDO (hot ice cream)
• The GELATO CALDO line is
specifically prepared for the
production of a long time
spoonable hot ice cream that
can be kept at the same
standard gelato temperature.
Production should be done in a
planetary blender:
• Some ready flavours available:
•
•
•
CHOCOLATE STRAWBERRY
ZABAIONE TIRAMISU
FIORDILATTE (Neutral)
Gelato Caldo Recipes
•
•
•
Milk
Gelato Zabaione
Gelato Caldo Zab.
700
300
500
•
Add the cold milk (very important)
in the planetary blender, add the
ice cream of the desired taste
directly from the display cabinet
and add the GELATO CALDO
powder stirring with a whisk. Spin
the planetary mixer until a firm
whipped cream looking product is
obtain. Add some flavouring paste
and show it in a display cabinet in
a large and shallow tray.
•
•
•
•
Milk
Gel. Caldo Fiord.
Gelato Hazelnut
Hazelnut Paste
700
400
300
80
•
Same procedure than previous
recipe. Hazelnut paste should be
added slowly at the end of the
process or mixed when tha
planetary blender is stopped with
a rubber spatula.
MONRO’ BASE
•
•
•
A specific product for spoonable
desserts and “hot” gelato based
on milk fats and completely
without hydrogenated vegetable
fats.
The final result has a cleaner taste
than the vegetal versions and the
melting in mouth is slow and
regular, giving a rich and silky
sensation without resulting “too
fat”
Dosage is very similar to
BIANCOCREAM
Ricette con MONRO’
•
•
•
•
•
Cold milk
Gelato
MONRO’
700
300
500
This is the standard recipe for
HOT gelato production in a
planetary mixer. Obviously the
gelato has to be free from
vegetable fats. Milk should be cold
from refrigerator even if in this
recipe is not very important for the
final result.
For flavouring use gelato pastes,
again they should be
hydrogenated vegetable fat free
•
•
Cold milk
MONRO’
1000
500
•
This is the classical recipe for
spoonable desserts (semifreddi)
or for HOT gelato when a
hydrogenated vegetable fat free
ice cream is not available.
Tub cakes
• One of thepossible
applications for Monro’ is
the so called “tub cakes”,
a new gelato presentation
very nice and tasty. If
compared with other
options (eg pregel’s
Happy Cake) our result is
lighter and with a better
mouthfeel
ONE 4 ONE
• It is a complete project to improve
sales of monoportion in the gelato
shops.
• It is a total composition of
products, recipes, plastic glasses,
trays, take home boxes and, last
but not least, ideas
• Please refer to the brochure one 4
one for more informations
ONE 4 ONE
• The set of products in the project
is:
– Solofrutta: for high quality fruit
sorbets
– Monrò: for semifreddo mono
portions with no vegetable fat
– Alcolica: for alcoholic sorbets
– Cremì: for spoonable custard
– Decorì: isomalt for quick
decorations
– Rosoli: alcoholic syrups for
spounge cake
– Variegati
– Savoiardi a misura: specific
cookies for the small size glasses
ONE 4 ONE
• The final result is an elegant
box with single monoportions
of outstanding quality.
• The perfect present for a
dinner or an important
occasion, with a range of ideas
from semifreddo to alcoholic
sorbets
• The gelato flavours in the
plastic box can resist up to 45
minutes at room temperature if
previously stored at 20 °C
below zero
DOLCI GELATI
•
•
•
•
Complete line for the preparation of
gelato cakes (semi freddo). The key
product is a set of pastes (GRAN
MOUSSE) to be deluted in cream
(35% fat) and whipped in an electric
whipping machine or in a planetry
mixer.
Average dosage of Granmousse is
500 g paste per litre of cold cream
Wa have a “Neutral” Granmousse
available that can be flavoured with the
standard gelato pastes. This paste
should be used at 350/400 g per litre
of cream + the flavouring gelato paste
(50 to 100 g per litre)
Cakes can stay in a negative freezer
for a very long time or 2 days in a
standard refrigetaror
DOLCI GELATI
• Granmousse (500 g/l):
–
–
–
–
–
–
Neutro
Zabaione
Chantilly
Crema Limone
Caffè
Frutti di Bosco
Panna
Cioccolato
Nocciola
Vaniglia
Limone
Fragola
• Rosoli:
–
–
–
Marasche (cherry)
Firenze (Alkermes)
Caffè (coffee)
Caraibi (Rhum)
Benevento
Arancio (orange)
–
1 litre rosolio should be deluted in 700 g water
and 300 g sugar
– Glassè (ready to use glazing pastes):
–
–
–
Cioccolato
Fragola
Limone
Ciocc Bianco
Kiwi
DOLCI GELATI
• Meringa Mix
–
For the quick preparation of a meringue
cake. Very stable and flame resistant
(1 part water and 2 parts of Meringa
mix in planetary)
• Rapid Gel
–
To protect fruit decoration or to marble
cake surfaces
• Decorì
–
For the easy preparation of isomalt
decorations (product in powder to be
melted in microwave at 170°C)
• Cremì
–
For the quick preparation of a french
custard in cold milk (1 litre milk + 400 g
Cremì)
DOPPIOSENSO
• A new set of products
for a new machine to
achieve new selling
satisfaction
•
•
•
•
Chocolate
Custard
Strawberry
Raspberry
DOPPIOSENSO
•
•
•
•
A special set of flavours in powder that are
istantaneusly desolved by the machine in
the desired amount
The final result is a thick and hot syrup that
can be added on top of gelato. A button
gives a dose of 40 g syrup. A second button
gives a dose of 120 g for serving chocolate
or custard in a cappuccino cup. The
machine has 2 containers for providing 2
different flavours.
The hot syrup has to be prepared in a
special ceramic cattle and then served on
top of gelato
The machine is loaded with tap water and
just plugged to the electrical line
CLASSICAL PASTES
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Amaretto nc
Babyblue ca
Biancomil (white vanilla) nc
Bubble Gum ca
Choco Paste (sugar free chocolate) nc
Coffee Premium nat
Caramel nat
Cocco (coconut) nc
White chocolate NEW
Creminglese (english trifle) nat
Cremvanille (italian vanilla) nat
Cremolina (emulsifier) nc
Croccantino al Rhum nc
Frollino nat
Tuorlo vivo nc
Liquirizia Premium (liquorice) nat
Marron Glaces Premium nat
Mint Ca
Meringa (meringue) nat
•
Nocciola 100 plus emulsified
Ca= colore artificiale Nc= Nessun colore Nat= colore naturale
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
•
Nocciola gran sapore (hazelnut) nc
Nocciola Italia
Panna Cotta nat
Pistacchio ca
Pistacchio Extra ca
Pistacchio Reale nat
Pistacchio Verde di Bronte
Pralicrem (Nutella)
Rum&Raisins nat
St Honorè nc
Sultana (italian malaga) nat
Supercioko (complete chocolate) nc
Tiramisù Imperiale nat
Torroncino nc
Torta di Mele (apple pie) nat
Tuocrem Premium (egg flavour) nat
Tuocrem Lemon Premium nat
Vaniglia 35 ca
Vaniglia N nat
Vaniglia D nat
Vaniglia Thaiti nat
French Vanilla
Whisky nat
Zabaione Premium (egg nog) nat
PISTACHIO FROM BRONTE DOP
The Bronte green pistachio, the
most wellknown pistachio in
the world, has recently
obtained a DOP approval (an
international certification) from
the italian state.
To be able to call the pistachio
“from Bronte” the producer
needs to be certificated by the
italian state and all process is
stricktly controlled from the
origin to the final tin
Since January 2011, the Bronte
Pistachio COMPRITAL always
had (one of our most
succesful products) it is also
certified as Verde di Bronte
DOP from the italian state.
VARIEGATI (Ripples)
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Orange nat
Choco Crunch (Ferrero Rocher)
Coffee Crock
Frollino (cookies)
Applepie nat
Cherry ca
Strawberry ca
Ambrogio (Rocher)
Caramelized fig nat
Mapo ca (use also like lime)
Pralicrem (Nutella)
Spalmarella (Nutella)
Scroccolo (hazelnut syrup with crocant)
Whisky
PROFITERELLA (chocolate with puffed pastry)
STRACCIATELLE (chocolate chips)
• Copert Ciok : crispy chocolate chip in tin with a good
price/quality ratio based on vegetable fats. Very stable
and good for ice cream coverture
• Stracciatella Extra : same as above but based on cocoa
butter. More chocolate flavour
• Nero fondente : see slide
NERO FONDENTE (liquid chocolate)
• High quality chocolate
(35% dark chocolate)
very easy to use for
preparation of chocolate
chip ice cream or
plates/cups decoration
• The product is liquid
above 20°C and crispy
solid below
• Shake well before use
and leave the bottle
upside down
PRIMAFRUTTA (FRUIT PASTES)
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Apricot
Orange
Wild fruits
Raspberry
Mandarin
Green Apple
Blueberry
Passionfruit
Pink grapefruit
Blood orange
Pineapple
Banana
Strawberry
Kiwi
Mango
Melon
Blackberry
Pear
Peach
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In comparison with competitors the fruit in
Primafrutta is always the first ingredient in the
ingredient list, showing a fruit concentration over
35% and giving a fresh and natural taste. Available
a line with only natural colours
TOPPINGS
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In a special soft plastic bottle with a
specific rubber lid to avoid uncontrolled
dripping
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Sour cherry
Banana
Coffee
Caramel
Chocolate
Strawberry
Wild fruits
Kiwi
Raspberry
Mint
Blueberry
Hazelnut
Tiramisù
Tropical
Vanilla
Eggnog
Toffee Mou
Honey
Brunella (nutella)
CREAMY TOPPINGS
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A new set of bottled chocolate to
enrich gelato, cakes and desserts
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Dark Chocolate
Rhum Chocolate
White Chocolate
Nocciola
Hazelnut and cocoa (Nutella)
Chocolate is highly concentrated in
the product, creating a unique
quality
FROZEN YOPIU’
• Our famous mix in
powder for frozen yogurt
with no added fats
• Intense skim yogurt
flavour, great structure
• Easy to use but still
flexible for a customised
result
• Sold with great success
in most countries of the
world
FROZEN YOPIU’
• Dosage
– 1 bag (1,5 kg)
– Milk (skimmed) 6 litres
• Milk can be partially replaced
by yoghurt and or water to
achieve a sharper taste
• Adding 50 g on total mix of
Rinforza Gusto Panna and 50
g of Rinforza gusto latte gives
a stronger and more persistant
flavour, similar to the taste of
the big international chains
BASE SMOOTHY
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A rich yoghurt flavoured drink
easy to prepare and flavour.
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It can be prepared with a high
speed mixer or in a slush machine
(positive or negative temperature)
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Flavouring can be done with fresh
or frozen fruit, fruit pastes or
toppings
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The liquid product should be
served in a 250 ml plastic cup with
straw.
BASE SMOOTHY
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Easy preparation:
– Base Smoothy
– Milk
– Water
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600 g
2 litres
1 litre
The whole batch can be flavoured with
250 g fresh or frozen fruit or 150 g
primafrutta paste
It is possible to flavour a single 250 ml
glass of smoothy with a teaspoon of
fruit pulp or fruit paste
The flavoured liquid mix can last at
refrigerator temperature for 3 days or
at negative temperature for more.
FROZEN MIXES
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An important enrichment of proposal
for gelato or coffee shops. A set of
products in powder to be served
through an ice slush machine after
deluting them in milk or milk and water
– Ice Coffee
– Ice Chocolate
– Ice Milk
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The creamy smoothy can last up to 4
days in the ice slush machine.
To be served in a cappuccino cup with
spoon or in a plastic 250 ml cup with a
straw
FROZEN MIXES
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Two main recipes:
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1 bag
4 litres
The creaminess of the liquid product makes it
perfect to be served in a cappuccino cup with a
spoon.
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Ice X
Milk
Ice X
Milk
Water
1 bag
3 litres
2 litres
The mix is more refreshing than the first one and it
is best served in a 250 ml cup with a straw
(starbucks style)
The milk version can be flavoured with fruit pulp or
fruit pastes or toppings to obtain a creamy milk
shake
The chocolate and coffee versions can be mixed to
obtain a “Moccaccino” drink
ICE SLUSHES and SORBY LINE
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Ready mixes in 600 g packages to be
deluted in 3/3,5 liters water. For ice slush
machines SORBY LINE makes a creamier
product. Advisable for restaurants
More flavours than below written are
available on request)
ACE
Amarena
Orange
Cola
Strawberry
Lemon
Yellow lemon
Green apple
Mandarin
Mint
Peach
Green tea
Yoghurt
Granibase (Neutral)
Sorbi Lemon
Sorbi Mandarin
Sorbi Green apple Sorbi yellow lemon
CIOCCOLATISSIMA
• Premix in powder for the
easy production of hot
chocolate drinks. Delute
200 g CIOCCOLATISSIMA
in 1 liter of hot milk and add
the hot chocolate to the
chocolate machine: Set
temperature to 70°C for 15
minutes and then to 45 for
serving. Store in refrigerator
at night.
• The single cups can be
flavoured with our toppings
or paste
BEVANDA BIANCA (milk replacer)
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It is a very good milk replacer with
a specific composition for
gelato.Fat content is 38% without
hydrogenated ones
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Perfect for the total substitution of
liquid milk with the easy formula:
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Water
Bevanda Bianca
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It is economically convenient,
easy to store and use and it gives
a better creaminess and stability
than liquid milk
900 g
100 g
INDUSTRIAL PRODUCTS
• COMPRITAL has a specific
range of stabilizers, flavours
ripples and structure
enhancers expressly designed
for medium size industrial
producers. These ingredients
can be applied for optimum
results with continuous
freezers. Technical assistance
is very important and we ask to
contact COMPRITAL SpA
R&D department to have
advices on how to apply them
before every first use.