IL GELATO according to AGRIMONTANA

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Newsletter – March 2014
IL GELATO according to
AGRIMONTANA
#29
Contents:
THE CLASSICS
Il Gelato according
to AGRIMONTANA
RECIPE OF THE MONTH
Dried Fruit Delight
by Stéphane GLACIER
EDUCATIONAL EVENTS
« Chocolate technology »
training session
« Cake for journey » training session
THE CLASSICS
IL GELATO AGRIMONTANA :
As always, Agrimontana’s top priority in the world of ice cream
is the use of natural ingredients and the best techniques
to provide products that are rich in flavour and keep all
of their important nutritional characteristics.
Exceptional products provide us with a new approach
in the world of ice cream making.
New Powder Bases for Ice Cream, 100% natural thickeners and emulsifiers
An innovation which is moving forward in order to get an ice cream that is lighter,
softer, less sweet and not so cold.
AGRIMONTANA provides “Ice Cream Bases” with a new better-balanced version
with fewer ingredients.
These bases are formulated at AGRIMONTANA’s and always use the same
philosophy: “Naturalness”.
Nobody can deny that a good ice cream is defined by 2 components: its ingredients
and its texture.
Agriland, exclusive distributor
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Newsletter – Edition No. 29 – March 2014
THE CLASSICS
(cont.)
Elements to give body to the ice-cream
as raw materials to make a real traditional
craftsman ice cream.
NEUTRO, BASE 50, EASY WEIGHT (complete base)
& QUICK WEIGHT (milk-free complete base)
These specialised products formulated by Agrimontana are made from all natural
ingredients without mono or glycerides of fatty acids.
« NEUTRO »
for ice cream or fruit sorbets, exclusively using:
(5g per litre)
• natural flour as jelling agents
• natural lecithins as emulsifiers.
BASES EASY WEIGHT
(complete base)
& QUICK WEIGHT
to facilitate recipes preparation.
Agrimontana enriched Neutro 5 with different sugars (dextrose-glucose-fructose)
and declined it in bases for ice cream and fruit sorbets.
(milk-free complete base)
Resulting from intensive research for a “natural” product
according to the classic Agrimontana tradition, the “Gelato
Italiano” concept passes on years of experience in high quality
pastry to the world of ice cream makers.
NEW
PASTES
AND TOPPINGS
The range of Agrimontana & Agriland ingredients” for ice cream has been
enhanced with “new pastes” made from all natural extracts, such as vanilla,
or ingredients such as powdered Calabria liquorice: the added sugar makes this
ingredient perfect for a pure and simple ice cream.
Bourbon Vanilla Paste,
Calabria Liquorice Paste,
Caramel Paste,
Bitter Gianduja Paste,
Piedmont White mint Paste,
Sabayon Paste,
Coconut Paste,
Sour Cherry Topping,
Citrus Fruits Topping,
Caramel Topping,
Domori Chocolate Topping,
Illy Coffee Topping,
Product summary: Agrimontana, Agriland ingredients
for ice cream, all natural ingredients giving ice cream a true
traditional flavour.
PASTES FOR
ICE CREAM MAKERS
The true authentic Piedmont tradition: Whole “Tonda Gentile Trilobata”
Piedmont whole hazelnuts, in grains or in paste,
The authentic Bronte pistachio, carefully selected and approved,
The Sicilian almond from Val Di Noto
Illy Coffee, Gianduja & Nougat pastes as well as the Illy coffee extract,
Candied citrus fruit pastes: orange, lemon, citron, pink grapefruit.
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Newsletter – Edition No. 29 – March 2014
THE CLASSICS
(cont.)
CANDIED
CHESTNUTS
Candied chestnut, is ideal for ice cream makers: used as cream or as an ingredient
for a delicious “marron glacé” ice cream…
Pieces of chestnut to reinforce and enrich the exquisite delicate chestnut aroma.
The Whole chestnut, precious decoration and topping.
ORANGES
Peels (in quarters, strips, cubes or paste), peeled by hand without squeezing the
essential oils, freshly candied, without using sulphur dioxide.
In particular the Calabria orange, from the valued “Washington Navel” cultivar,
perfectly goes with the DOMORI chocolate, especially when using the pure paste,
which gives an ice cream of excellence.
And finally, slices (wheels), strips and cubes for an elegant and natural touch in ice
cream tray.
LEMONS
The Mediterranean lemon from Sicily, candied by Agrimontana, available:
• in quarters, strips, cubes to garnish an ice cream cup.
• in paste for keeping and softening the “taste” of lemon
The pairing with many other flavours produces an excellent ice cream. It is
outstanding with milk chocolate.
THE VERE AMARENE
SOUR CHERRIES
The “Vere Amarene” from Piedmont, candied and completely unaltered, with an
intense sour cherry flavour and a natural and colourful syrup.
AND THE CHERRIES
FRUIT PUREES
Variety of Fruits, with very few added sugars (10%). From the rarest (i.e. passion
fruit) to the most difficult to use (i.e. bananas that blacken easily) harvested at
maximum maturity, that we treat with a quick thermic shock to ensure the absence
of bacterial charge that is naturally present in fruit (also in frozen fruit). Ideal for
ice cream, sorbet and parfaits. Keep cool (15°C max.).
THE DOMORI
We are particularly proud of the DOMORI chocolate, which completes the
range of products.
CHOCOLATE
Prestigious chocolate from the best Criollos and Trinitarios plantations, monitored
from the harvest to the fermentation and storage process, slightly roasted and
quickly grinded to guarantee the original flavours.
The different typical origins of DOMORI chocolate shine in the ice cream and are
capable of making the difference in quality and excellence.
They offer the ability to vary ice cream trays with several different “crus” and origins.
We recommend using “pure paste”: 100% cacao with no added sugars or lecithin.
Moderately measured, it ensures an outstanding and persistent taste.
THE AROMATIQO
Also available, the “Aromatiqo” cacao power containing 22-24% fats.
CACAO POWER
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Newsletter – Edition No. 29 – March 2014
RECIPE
OF THE MONTH
Dried Fruit Delight
A frozen dessert by Stéphane GLACIER, Meilleur Ouvrier de
France Pastry Chef, for AGRILAND.
the recipe can be sent by e-mail on request at AGRILAND
COMPOSITION
1- Hazelnut dacquoise
2- Almond ice cream
Photo Gaëlle ASTIER-PERRET
3- Frozen chocolate parfait
Pieces of hazelnuts
Almond
ice cream
Frozen Morogoro chocolate parfait
Hazelnut dacquoise
EVENTS
Courses at the
“Pâtisseries et
Gourmandises” School
The « Chocolate technology » training session with Christian
Vautier will take place on Thursday 15 May 2014,
from 8:30 a.m. to 6 p.m.
The « Cake for journey » training session with Stéphane
Glacier will take place on Thursday 22 May 2014,
from 8:30 a.m. to 6 p.m.
→ l’École Stéphane Glacier - Pâtisserie et Gourmandises
20, rue Rouget de l’Isle - 92700 COLOMBES
Register now: a
[email protected]
Tel: 00 377 93 30 61 73
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