Ingredients for Modern Pastry, Traditional Pastry and Ice cream

Ingredients for Modern Pastry,
Traditional Pastry and Ice cream
GIUSO: A CENTURY OF INNOVATION
Giuso was founded in 1919 in a small artisan laboratory.
Since then it has lived, shared and told a story of success,
to the point of becoming an established industrial enterprise
and reference point for the national and international
market. Throughout this development Giuso has always
been guided by its mission, which is “to produce mixed
and semi-processed ingredients for artisan confectioners
and small facilities, passionately dedicating ourselves to
the constant search for innovative solutions and putting
client interests at the heart of every action and initiative.”
Along the way Giuso has consolidated and internalised
some key values that always guide day to day actions and
strategic thought, and these are:
- Quality, meaning very careful selection of raw materials,
consolidated and constantly monitored production
processes, and special product lines characterised by the
absence of added preservatives, aromas, colourants and
oils;
- Innovation
- Tradition
- Integrity and transparency
- Passion
Today Giuso is an important and authoritative exponent of
the “Made in Italy” brand concept, exporting to more than
35 countries around the world and have finally fulfilled a
long sought after dream, that of building a new industrial
complex that would combine a presence that is nonintrusive, respectful and accentuating for the local area, to
a state-of-the-art technological heart.
The new home of Giuso covers a surface area of 11,000
sq.m. and contains state-of-the-art production departments
and an automatic warehouse that is unique in the sector,
capable of moving 700 items per hour.
Giuso’s new success story will be written here; the next
100 years of innovation and service start here.
Ice Cream Line
CUZCO: REAL CHOCOLATE
GOLD LINE
Product
Dose g/kg
Product
Dose g/kg
Cuzco Dark Chocolate
375
Gold Hazelnut Cream Piedmont PGI
70/100
Cuzco Superior Dark Chocolate
375
Gold Hazelnut Paste Piedmont PGI
70/100
Cuzco White Chocolate
313
Gold Gianduja Paste
70/100
Cuzco Fine Milk Chocolate
286
Gold Almond Paste
70/100
Cuzco Raw Dark Chocolate
400
Gold Pine Nut Paste
70/100
Cuzco Extra Dark Black Chocolate
400
Gold Pistachio Paste 100% Verde Bronte PDO
70/100
Cuzco Origin Dark Chocolate
400
Gold Pistachio Paste Sicily
70/100
Cuzco Gianduja
400
Gold Whole Pistachio Paste Sicily
100/120
Mediterranean Pistachio Paste
70/100
Gold Vanilla Pod Paste (Pure Ground)
1,50 / 2,00
Gold Vanilla Paste Madagascar
20
Gold Bacio Paste
100/150
Despite it being one of the favourite flavours of Italians, chocolate ice
cream is usually made with semi-finished cocoa products that cannot
always fully maintain the authentic flavour of chocolate.
Cuzco products, on the other hand, are made with Real Chocolate,
powdered by means of a special and exclusive procedure.
The use of Cuzco allows to:
- achieve Real Chocolate ice cream, with a completely different taste
from that obtained using traditional semi-finished cocoa products;
- combine quality with easy preparation, both with traditional
pasteurisation and cold processing techniques;
- ensure the balancing of the ice cream;
- guarantee workability and softness in the display cabinet, which are
hard to achieve with this type of flavour Cuzco products are patented.
Packet
Gold Line products are characterised by a high level of excellence and
integrity.
All products contain:
- no aromas
- no colourants (only Pistachio contains a natural colourant)
- no preservatives
- no added oils
Additionally, quality is increased further by the careful selection of the
areas of origin of raw materials:
- Sicily for Pistachios and Almonds
- Piedmont for Hazelnuts
- Tuscany for Pine nuts
- Madagascar for Vanilla
Bucket
ESPRESSO
Espresso is made with 100% Arabica from Colombia, the most noble of
raw materials. Espresso is a freeze-dried coffee in tiny granules.
The use of Espresso:
- guarantees a pleasant and persistent coffee taste
- makes it possible to obtain ice cream with a decisive and tempting
colour
- guarantees constancy in taste and colour
- facilitates the balancing of ice cream as it contains neither water nor
fats
- reduces preparation times, thanks to its highly soluble composition
- guarantees high performance and no waste
- is more economical compared with coffee made with the coffee
machine.
Also makes it possible to also create pastry creams and excellent
granitas.
Product
Dose g/kg
100% Arabica Espresso Coffee
15/35
DUE SU TRE
DueSuTre is a 100% natural powdered ready mix. Mixed with water and
suitably cooled in the specific moulds supplied it allows for the creation
of excellent sorbet layers to be alternated with ice cream in the tub, so
as to achieve “layered ice cream”. A new and surprising way to present
ice cream in a display. The freshness of taste and the cold structure of
the sorbet layer created with DueSuTre, alongside the creaminess of
the ice cream, offer an amazing and gratifying sensation on the palate.
Product
Dose g/kg
Coffee DueSuTre
140 g + 360 g of water*
Strawberry DueSuTre
140 g + 360 g of water*
Raspberry DueSuTre
140 g + 360 g of water*
Blueberry DueSuTre
140 g + 360 g of water*
Tropical DueSuTre
140 g + 360 g of water*
* Approximate dose to prepare 2 sheets of sorbet to use in a tub with
around 4 kg of ice cream
Packet
Packet
SUPERPREMIUM PASTES LINE
Product
Dose g/kg
Peanut
70/100
White Chocolate
100
Acqui Premium Hazelnut Cream
70/100
Superpremium Coconut
60/70
Marron Glacé
60/70
Acqui Premium Hazelnut
70/100
Acqui Premium Dark Hazelnut
70/100
Extra Pistachio
70/100
Tiramisù
60/70
Classic Vanilla
25
Zabaglione “G”
60/70
Zabaglione “P”
60/70
Peryò
30
Peryò Base 50
30
Peryò with Omega 3
240
Peryò Light Flash
330
SoSoft Yoghurt
240
SoSoft cocoa Yoghurt
240
SoSoft strawberry Yoghurt
240
SoSoft blueberry Yoghurt
240
Dose g/kg
Cream
200
Gianduja
70/100
Traditional Pastes 2.5 /3 kg
YOGHURT
Dose g/kg
Product
Bucket
Bucket
Product
TRADITIONAL PASTES LINE
Traditional pastes 5.5
Packet
COLD CREAMS LINE
Bianca, Chiara and Nerella are the new Giuso Cold Creams, ideal for
all ice cream masters who wish to enhance their ice cream display with
different consistency and flavour proposals.
In particular:
- Bianca, is a White Chocolate based cream; for those seeking a
delicate and well rounded flavour.
- Chiara, is a Hazelnut and Milk based cream; for those seeking a softer
and more decadent flavour.
- Nerella, is a Hazelnut and Cocoa based cream; for those seeking a
full and gratifying flavour.
Product
Dose g/kg
Amaretto
60/70
Biscuit
50
Coffee
35
Caramel
50
Sicilian Cassata
200
Coconut
60/70
Crema Catalana
60/70
Napolitaner Cream
100
Croccantino al Rhum
60/70
Fiocco Azzurro ( Blue )
50
Gianduja
70/100
Ice Bubble
50
Malaga
60/70
Almond
70/100
Mascotta
100/120
Mint
35
Meringue
50
Concentrated Mou
30
Walnut
60/70
Panna Cotta
50
Pinolada
130
Pistachio
60/70
Alcohol free Tiramisù
60/70
Nougat
60/70
Yellow Vanilla
25/35
Lovers Vanilla
25
Trifle
50
Lovers Kit
Lovers Vanilla
Lovers Ripple
25
100
Bianca, Chiara and Nerella may be used:
- pure, by simply pouring them into an ice cream tub and placing the
tub in the freezer or in the blender until the right product consistency
is achieved;
- 50% diluted with milk and then frozen in the blender like a normal ice
cream mix.
Product
Dose g/kg
Bianca - Cold Cream
As required
Chiara - Cold cream
As required
Nerella - Cold cream
As required
Cold Cream
As required
Bucket
Bucket
TANTOFRUTTO LINE
Tantofrutto line pastes share the same production characteristics as the
traditional line but they differ in their very high fruit content.
Today, Giuso is proud to be the only company on the market to offer this
product, which uses one kg of fruit for every kg of paste.
Product
Dose g/kg
Apricot
60/70
Sour Cherry
60/70
Pineapple
60/70
Strawberry
60/70
Wild Strawberry
60/70
Green Apple
60/70
Melon
60/70
Peach
60/70
Berry
60/70
Bucket
FRUIT PASTES
The main characteristics of Giuso Fruit Pastes is their high percentage
of fruit, as much as 40%.
Giuso Fruit Pastes are an excellent solution to replace fruit in the ice
cream, but they are also recommended to intensify flavour where fresh
or frozen fruit is used.
FRUTTUOSA
The new Fruttuosa line was conceived with the ambitious goal of speeding up
and simplifying the production process of an artisan ice cream maker while
ensuring the quality of the finished product. And it does so in a different way
from that present on the market so far. All the products in the new Fruttuosa
line, both those for cream ice creams and those for fruit ice creams, are in fact
characterised by high-quality ingredients and innovative recipes, that allow us
to obtain taste and visual results never before achieved for similar products.
All the Fruttuosa cream products, for example, are made using the best, real
ingredients characterising the flavour in question: the fruit that Nature provides
us with.
Giving this peculiarity to all the products in the line has required a great effort in
technological innovation, since for some particular flavours the true ingredient
can only be inserted through the complex and delicate process of micro
encapsulation.
This particular technique allows high stability of the ingredient in powder form,
and its perfect solubilisation in the mixture, guaranteeing the creation of perfect
ice cream, with a unique taste and colour.
The Fruttuosa Fruit products can also boast real excellence in 100%
natural ingredients, as they are made:
- With only natural aromas,
- With only natural colourants,
- With only natural additives,
Lastly, all the products in the line are also characterised by a high
yield and a high level of service. Each product is in fact contained
in convenient single-dose bags to which just water or milk is added,
depending on the flavour to be made.
The mixture thus combined only has to be whipped to achieve ice
cream that is soft, creamy, with an invariably perfect structure, and all
of the colours and the flavours of the real characterising ingredients.
Fruttuosa Cream
Dose g/kg
Product
Dose g/kg
Orange
60/70
Chocolate
333
Banana
60/70
Extra Dark Chocolate (dairy free)
400
Black currant
60/70
Coconut
310
Kiwi fruit
60/70
Fiordilatte
333
Raspberry
60/70
Lactose free Fiordilatte
333
Mango
60/70
Blueberry
60/70
Licorice
333
Hazelnut
310
Peryò Omega 3
240
Pistachio
310
Vanilla
333
Product
Bucket
Packet
Fruttuosa Fruit
Product
Dose g/kg
Dosaggio g/kg
Pineapple
70%
300
Red Orange
35%
300
Banana
70%
300
Strawberry
70%
300
Raspberry
70%
300
Lime
35%
300
Lemon
35%
300
Mandarin
35%
300
Green Apple
70%
300
Melon
70%
300
Yellow Peach
70%
300
Pink Grapefruit
35%
300
Redcurrant
70%
300
Tropical
70%
300
RIPPLES LINE
The vast range of Rippling Pastes by Giuso is characterised by the quality of
the raw material and the “viscosity” of the product. This is the secret of a good
ripple, which must always remain soft but not drip forming “wells” in the ice
cream.
The sour cherry ripple deserves a special mention; rich in pieces of sour cherry,
over the years it has become one of the flagship products of our company.
AMORDIFRUTTA RIPPLES
A line of semi-candied fruit that derives from the great Giuso tradition of
processing fruit, and always recognised in the market as being of pure
qualitative excellence. The new Amordifrutta ripples are also the best
expression of the philosophy brought forward by Giuso in recent years to
strive for maximum natural quality as they have:
- no preservatives
- no colourants
- only natural aromas.
In detail, the Amordifrutta Ripples line consists of:
- Amordifrutta Orange ripple: with 50% semi-candied fruit
- Amordifrutta Ginger ripple: with 40% candied ginger cubes
- Amordifrutta Cherry ripple: with 50% semi-candied cherries and
sour cherries, pulped and whole, and with CDO Marsala.
Product
Dose g/kg
Apricot
100
Sour Cherry
100
Coffee
100
Caramel
100
Mou Cream
100
Crema Nocciocao
100
Strawberry
100
Mango
100
Blueberry
100
Bottled Crema Nocciocao
100
Product
Dose g/kg
Peachorange
100
Orange Amordifrutta Ripple
100
Pistachio
100
Ginger Amordifrutta Ripple
100
Bottled Stracciatella
100
Cherry Amordifrutta Ripple
100
Berry
100
Bucket
Bottle
Bucket
COATINGS
Products to decorate, coat and fill ice cream Choconoble, a chocolate
coating with 85% chocolate, without aromas or vegetable fats, deserves
a special mention. Ideal for filling, decorating and coating ice cream,
Choconoble ensures a thicker coverage and a marked and pleasent
“cracking”effect.
Product
Dose g/kg
Stracciatella Paste
As required
Dark Choconoble
As required
White Choconoble
As required
Milk Choconoble
As required
Bucket
VOLUTTUOSA CREAMS
Voluttuosa creams are special fruit compotes for the creation of gluttonous
combinations with cream semifreddos and ice cream. Voluttuosa creams allow
you to present fruit in the ice cream display window in a new way, especially
in all those non-summer months when the consumption of traditional fruit ice
cream tends to fall. Voluttuosa creams are made with only natural aromas and
contain very high percentages of fruit.
CHOCOBUONI
Chocobuoni is a new line of chocolate ripples with added extras which can
enrich and enhance artisan ice cream, in terms of taste and appearance.
The Chocobuoni line is comprised of:
- Bischoco Cream: chocolate ripple with hazelnut biscuits; a combination
of tastes and consistency which is fully appreciated by the customer.
- Chocococco Cream: an intense tasting milk chocolate cream, with lots
of coconut sprinkles in it.
- Chococrunch Cream: chocolate ripple containing almond and hazelnut
strips and sprinkles.
- Chocolovers Cream: chocolate ripple containing natural fragrant
wild berries. Chocolovers Cream is characterised by a crisp fruit taste
pleasantly contrasting with the roundness of the chocolate.
- Chocobello Cream: a tasty white chocolate cream with flaked almonds,
grated coconut and little pieces of wafer.
- Chocopeanut Cream: chocolate ripple with chopped peanut.
- Chocorè Cream: soft dark chocolate cream with fragrant little pieces of
traditional black chocolate American cookies.
- Chocowafer Cream: a gluttonous chocolate and hazelnut cream, light in
colour, with added pieces of wafer.
- Napolitaner Cream: soft hazelnut cream, full of crumbled wafer, cocoa
and hazelnut. Totally natural.
Product
Dose g/kg
Bischoco Cream
100
Chocococco Cream
100
Chococrunch Cream
100
Chocolovers Cream
100
Chocobello Cream
100
Product
Dose g/kg
Quince Voluttuosa Cream
As required
Chocopeanut Cream
100
Fig and Rum Voluttuosa Cream
As required
Chocorè Cream
100
Tarte Tatin Voluttuosa Cream
As required
Chocowafer Cream
100
Strudel Voluttuosa Cream
As required
Napolitaner Cream
100
Peaches & Brachetto Voluttuosa Cream
As required
Bucket
Bucket
INTERNATIONAL
DESSERTS LINE
As a leading company in the pastry sector, Giuso wanted to make its
experience available to its ice cream maker clients.
Therefore, it has created a new line of products based on the interpretation of
cakes from international tradition.
The essential characteristic of the line is the desire to re-propose the idea and
taste of the different cakes by selecting their essential ingredients and then
offering them individually rather than through a single product.
Therefore all the products in the line have been produced combining:
- a flavouring paste
- ripples and decorations conceived in order to give the idea of the cake
through their balanced union.
MUFFIN
VIENNESE CAKE
Box
Box
Viennese Cake is the result of a combination of:
- Cuzco, the unbeatable Real Dark Chocolate ice cream by Giuso.
- Apricot Ripple, with a ripe apricot flavour and an orange-yellow colour.
- Choconoble, a very high quality coating capable of reproducing the
typical glaze of the Viennese Cake. With 85% chocolate.
The typical flavour of the American tradition for baked desserts, the
Giuso Muffin is a perfect balance between Muffin Paste, Chocomuffin
and Blueberry Ripple.
- Muffin Paste, a flavouring paste with a classic bakery taste and a light
yellow colour.
- Chocomuffin: a chocolate ripple with a thick and compact structure, full
of pieces of cocoa cookies; it enhances the ice cream with a pleasant
consistency.
- Blueberry Ripple: a soft and creamy ripple, which has whole fruit and
whose vaguely sour taste perfectly balances the other sweet elements
of the preparation.
Product
Dose g/kg
Dark Superior Cuzco
375
Product
Dose g/kg
Apricot Ripple
50/65
Muffin Paste
50
Choconoble
50/65
Chocomuffin
As required
Blueberry Ripple
As required
Point of sale material: 1 flavour marker (included in
each Viennese Cake box)
Point of sale material: 1 display stand / 1 flavour
marker (included in each Muffin box)
CHEESECAKE
CREMA CATALANA
Box
This is the result from the combination of :
- Cheesecake base, for a milk-based ice cream with a pleasant taste of
fresh cheese and a light yellow colour. No hydrogenated vegetable fats.
- Strawberry Ripple, with whole fruit and a smooth taste.
Product
Dose g/kg
Cheesecake Base
70/75
Strawberry Ripple
As required
Point of sale material: 1 display stand / 1 flavour marker
(included in each Cheesecake box)
Box
CREMA CATALANA is comprised of:
- Crema Catalana Paste, which gives the ice cream its basic flavour.
Egg cream with a delicate hint of vanilla and cinnamon.
- Caramel Ripple
- Decoration of caramelized sugar sprinkles, perfect for recreating the
layer of burnt sugar of the Crema Catalana dessert.
Product
Dose g/kg
Crema Catalana Paste
50
Caramel Ripple
100
Sugar Sprinkles
20
Point of sale material: 1 flavour marker (included in each
Crema Catalana box)
STRUDEL
Box
Giuso interprets the traditional dessert typical of Austria by combining:
- Strudel Voluttuosa Cream: with 60% apples and raisins, butter, and cinnamon
perfectly recreates the aromatic notes of the Strudel filling.
- Cookie Paste: enjoyed together with Strudel Voluttuosa Cream enhances
the aromatic notes of the latter, enriching them with a soft freshness.
- Puff pastry sprinkles: complete the proposal by integrating the characteristic
note of the external puff pastry of the Strudel.
Product
Dose g/kg
Strudel Voluttuosa Cream
100
Cookie Paste
50
Puff Pastry Bits
50
Point of sale material: 1 Flavour marker (included in all the boxes of
Strudel)
TOPPINGS
Product
Dose g/kg
Sour Cherry
As required
Coffee
As required
Caramel
As required
Chocolate
As required
Strawberry
As required
Kiwi
As required
Raspberry
As required
Blueberry
As required
Hazelnut
As required
Tropical
As required
Berry
As required
Bottle
BELLA FRUTTA
Product
Dose g/kg
Bella Frutta
As required
Bottle
DECORATIONS LINE
Sprinkles
Product
Dose g/kg
Cioccocereali
As required
Hazelnut Sprinkles
As required
Praline Hazelnut Sprinkles
As required
Nougat Sprinkles
As required
Caramelised Sugar Sprinkles
As required
Amaretto Sprinkles
As required
Meringue Sprinkles
As required
Toasted Hazelnuts
As required
Puffed rice
As required
Puff Pastry Bits
As required
Packet
GRANITOSA
Product
Dose g/kg
Lemon Granitosa
140/280
Mint Granitosa
140/280
Neutral Granitosa
140/280
Packet
SOUR (AMARENA) CHERRIES
AND AMARENATA CHERRIES
Product
Dose g/kg
Amarena Gelateria
100
Amarenata Gelateria
100
Amarena Tantofrutta Pasticceria
100
Amarenata Tantofrutta Pasticceria
100
Canister
Bucket
FLASH LINE
SOSOFT
Product
Dose g/kg
Watermelon
300
Soft ice cream is a fast growing trend in the artisan ice cream sector.
Consumers all over the world appreciate this type of ice cream more and
more; always fresh and creamy, because it is instantly and expressly
produced for every single consumption. To better meet the needs of its
customers, Giuso has developed a complete line of products, already
tested, designed for the production of excellent soft ice creams. To be
highlighted is the wide and specialised range of products intended for
the production of yoghurt, always an undisputed best seller for this type
of product.
Red Orange
300
Product
Dose g/kg
Banana
300
SoSoft Chocolate
300
Bellolimone
300
SoSoft Fiordilatte
300
Strawberry
300
SoSoft Strawberry
300
Lime
300
SoSoft Yoghurt
240
Mandarin
300
SoSoft Cocoa Yoghurt
240
Green Apple
300
SoSoft Strawberry Yoghurt
240
Yellow Peach
300
SoSoft Blueberry Yoghurt
240
Pink Grapefruit
300
SoSoft Vanilla
300
As quick as a flash, this product line has been designed with the aim of
speeding up the production process without compromising the quality
of the ice cream.
Flash Fruit Line
Packet
FLASH LIGHT LINE
A product line with no sugars or fats. The products are prepared with
water.
Product
Dose g/Kg
Ace ( Orange - Carrot - Lemon ) Light
300
Aloe Vera Tropical Light
300
Pineapple Light
300
Cocoa light
330
Fiordilatte Light
330
Strawberry light
300
Lemon light
300
Peryò light
330
Vanilla light
300
Packet
Packet
100% Natural Ice Cream
All Giuso 100% Natural products are made:
- with only natural ingredients;
- with selected raw materials;
- with production processes inspired by the
“minimal processing” philosophy; in other words treating the raw
materials in the most delicate and least invasive way possible;
- without preservatives;
- without colourants or with only natural colourants;
- without aromas or with only natural aromas;
- without synthetic additives
The line includes a range that is complete and rich in proposals for
creating an entire display, which is innovative, attractive, and 100%
Natural.
Ice cream Base
- Milk Absolute Base 75
- Fruit Absolute Base 50
- Supplements
- Powdered milk
Chocolate Ice cream
- Super Chocolate 120
Fruit Ice cream
- Fruit Fruttuosa
“Gustato” Ice cream
- Gold Line
- Acqui Premium Hazelnut
- Peanut Paste
- 100% Arabica Espresso from Colombia
“Bello e buono” Ice cream
- Amordifrutta Ripples
- Chocobuoni (Bischoco, Chococrunch, Chocolovers,
Chocopeanut, Chocowafer, Napolitaner)
- Chiara Cold Cream
- Sprinkles (chococereals, hazelnut and caramelised sugar
sprinkles, toasted hazelnuts, puffed rice and puff pastry bits)
- DueSuTre
Sticks
- BESTick Line
Goloso Ice Cream
Tasting an ice cream is increasingly a moment of joy, calm, and above
all else, personal gratification.
A little daily luxury, a conscious concession to the voluptuous pleasures
of taste.
For this reason, alongside the flavour purists, there are more and more
consumers seeking rich and satisfying ice creams, ones that can make
tasting artisan ice cream a full and gratifying experience.
The new Giuso Goloso Ice cream ideas offer innovative and original
solutions to this rising demand for sensory satisfaction.
Innovative, since all are made by blending the Giuso Cold Creams
directly, so as to achieve ice creams that are very rich in taste and warm
to the palate, in a simple and efficient way.
Original, in that the Goloso Ice Cream flavours are enriched, and
identified in the name, by the presence of Chocobuoni, high quality
chocolate ripples enriched with added extras that can improve the taste
and appearance of artisan ice cream.
This is Giuso Goloso Ice Cream: new, rich and satisfying combinations
of blended Cold Creams and exquisite chocolate ripples with added
extras.
Chococrunch Flavour:
White Cold Cream Ice Cream + Chococrunch Cream
Chocococonut Flavour:
Nerella Cold Cream Ice Cream + Chocococonut Cream
Bischoco Flavour:
Chiara Cold Cream Ice Cream + Bischoco Cream
Chocolovers Flavour:
White Cold Cream Ice Cream + Chocolovers Cream
Chocobello Flavour:
Nerella Cold Cream Ice Cream + Chocobello Cream
Chocopeanut Flavour:
Chiara Cold Cream Ice Cream + Chocopeanut Cream
Chocorè Flavour:
White Cold Cream Ice Cream + Chocorè Cream
Napolitaner Flavour:
Nerella Cold Cream Ice Cream + Napolitaner Cream
Chocowafer Flavour:
Chiara Cold Cream Ice Cream + Chocowafer Cream
Base procedure for making Goloso Ice Cream
Dilute 2,000 gr of Cold Cream with 2,000 gr of Full Fat Milk**. Mix well
and put into the ice cream making blender. When extracting, make a
first layer of ice cream and enrich it with 200 gr of Chocobuono cream.
Extract the rest of the ice cream and cover with another 200 gr of
Chocobuono Cream.
** For Nerella Cold Cream the proportions for making the base mixture
to blend are: 1,600 gr of Nerella Cold Cream and 2,400 gr of Full Fat
Milk.
NEUTROS
Neutros are the foundation element for structuring the base mixture,
containing within them the stabilisers and the emulsifiers for the creation
of a good artisan ice cream.
Today the Giuso Neutros are:
- Neutro 4: with a very small grain it promotes stabilisation, it does not
contain aromas and emulsifiers and can be used hot and cold
- Neutrocrem 4: indicated for hot use in milk-based ice cream, does not
contain aromas
- Neutro 10: indicated for hot use in milk-based ice-cream, contains a
particularly rich group of stabilisers and emulsifiers
Product
Dose g/kg
Neutro 4
2.8
Neutrocrem 4
2.8
Neutro 10
7
Packet
SUPPLEMENTS
These products help ice cream makers who are more expert and
attentive to quality to develop complex recipes capable of optimising
mainly the volume, stability, structure and creaminess of the ice cream.
Among the Giuso Supplements it is worth mentioning:
- Fibramix: used both in fruit and cream ice creams to improve the
structure of the ice cream.
The use of Fibramix makes the ice cream more compact and pleasant
to the palate, preventing the “drip” effect.
- Proteinmix: thanks to the proteins it contains, this supplement helps to
improve the incorporation of air into the ice cream mixture (the so-called
overrun), giving volume to the structure, making the ice cream warmer
to the palate and improving its preservation.
- Softella: this is a monoglyceride-based emulsifier used to give volume
mainly to fruit ice-creams, but it can also be used in milk base ones.
- Morbidò: is a mixture of non freezing sugars suitable for improving
the creaminess of all types of ice cream, preventing it from hardening.
- Glucomix: is a dehydrated glucose syrup and fibres based improver
that allows perfect spoonability of the ice cream by increasing the body
but not the sweetness.
Product
Dose g/kg
Fibramix
10/30
Glucomix
As required
Morbidò
As required
Proteinmix
20/40
Softella
As required
Packet
Bucket
150G/LITRE MILK BASES
MILK ICE CREAM BASES
50G/LITRE MILK BASES
Briogel 50: does not contain fat or aromas and gives the ice cream a dry
and compact structure thanks above all to the addition of maltodextrins.
Hot use, neutral taste.
Matygel 50 C/F : ideal for those who love ice cream with a delicate milk
flavour and a smooth structure. Hot and cold use, milk taste.
Milkagel 50 C: is characterised by an intense milk flavour. Hot use,
milk taste.
Milkapan 50 C/F: contains cream and brings a good percentage of
fats to the base mixture, contributing to the creation of a particularly
pleasant and rich taste. Hot and cold use, milk taste.
Product
Doses g/Kg
Processing
Briogel 50 (Neutral Taste)
33/35
Hot
Matygel 50 “C/F”
33/35
Hot or cold
Milkagel 50 “C”
33/35
Hot
Milkapan 50 C/F
33/35
Hot or cold
Packet
Milkapan 150: ideal for those who want a “fresh” ice cream, easily
customisable and characterised by a light cow’s milk fat, that makes
you want more. Contains a good quantity of powdered cream. Hot use,
milk taste.
Product
Doses g/Kg
Processing
Milkapan 150
110
Hot
Packet
250G/LITRE MILK BASES
Complet 250 C/F: is rich in well balanced ingredients, which give a solid
and compact structure to the ice cream. Ideal for the production of ice
creams capable of combining quality and simplicity, it is used with only
water and sugar. Hot and cold use, milk taste.
Milkapan 250: contains only cow’s milk fats and is excellent for the
production of a fresh and easily digestible ice cream.
Used with only water and sugar. Hot use, milk taste.
Product
Doses g/Kg
Processing
Complet 250 “C/F”
167
Hot or cold
Milkapan 250
167
Hot
100G/LITRE MILK BASES
Suprema Base: characterised by a delicate milk flavour, it is a base rich
in fats (50%) ideal for making particularly voluminous and warm to the
palate ice creams. Hot use, milk taste.
Complet 100 C: characterised by a fresh and delicate milk taste, it
guarantees excellent spoonability and a very fine, warm and velvety
structure to the ice cream. Rich in fats and stabilisers, gives the ice
cream excellent creaminess and good firmness on display. Hot use,
milk taste.
Complet 100 F: contains a core of stabilisers and emulsifiers and can
also work cold. Furthermore the high percentage of non fat milk solids
allows to achieve a high quality ice cream structure. Cold use, milk
taste.
Supercomplet: is rich in non fat milk solids and is made with only non
hydrogenated vegetable fats, and so allows to achieve a full bodied and
spoonable ice cream. Hot use, milk taste.
COMPLETE BASES
Product
Doses g/Kg
Processing
Suprema Base 100
65/70
Hot
Product
Doses g/Kg
Processing
Completmix “A” for water
330
Hot
Complet 100 “C”
65/70
Hot
Completmix *for milk
250
Hot
Complet 100 “F”
65/70
Cold
Supercomplet 100
65/70
Hot
Packet
Completmix A: is the complete mix par excellence: just add a litre of
water and 500 gr of product to achieve ice creams that are balanced,
warm to the palate, easily spoonable and long-lasting on display. Hot
use, milk taste.
Completmix: is a complete base ready to use in a pasteuriser, just add
a litre of milk and 330 gr of product for the preparation of a well balanced
ice cream. Hot use, milk taste.
Packet
Packet
COMPLETE BASES
WATER ICE CREAM BASES
50G/LITRE WATER BASES
Multibase 50: is characterised by the fact that it does not contain dairy
products or added fats.
It is suitable for preparing both milk and water based ice creams. In
water based, fruit ice creams, it guarantees a sorbet-like structure, an
intense colour and a clean and pronounced flavour. Hot and cold use,
neutral taste.
Setafrù 50: thanks to the addition of the emulsifiers it contains, it can
develop a very intense overrun, which gives excellent creaminess to
the ice cream. It does not contain fats or dairy products. Hot and cold
use, neutral taste.
Product
Doses g/Kg
Processing
Multibase 50
33/35
Hot or cold
Setafru’ 50
33/35
Hot or cold
Fruttosio Mix: is a product rich in high quality ingredients, ideal for
producing fruit ice creams. It is used with only water and fresh or frozen
fruit and allows the production of sucrose free and dairy free ice cream.
The reference sugar for this base is, in fact, fructose, natural fruit
sugar, which helps to savour the ice cream better thanks to its flavour
enhancing qualities. Fruttosiomix is also rich in fibres, which improve
the structure and the digestibility of the ice cream.
Product
Doses g/Kg
Processing
Fruttosiomix
270/300
Cold
Packet
CHOCOLATE ICE CREAM BASES
Packet
100G/LITRE WATER BASES
Fruicrem 100: ensures a smooth, dry, very creamy structure and has a
very intense overrun. The ice cream is long lasting in the tub without the
risk of forming unsightly wells. It does not contain fats or dairy products.
Hot and cold use, neutral taste.
Base Doc: is ideal for producing alcoholic sorbets. Its special
formulation allows the use of a high percentage of wine or spirits in the
mixture and to achieve ice cream with excellent stability and workability.
Furthermore the low percentage of sugars allows to exalt the aromatic
notes of wines and liqueurs.
Product
Doses g/Kg
Processing
Fruicrem 100
65/70
Hot or cold
Base Doc
70/80
Cold
Packet
Cioccolato Super 120: a mix of cocoa and pure chocolate for the
flavouring of the white ice cream base. Excellent for both hot and cold
processing.
Complet Cioccolato 100: a complete cocoa base for the production of
chocolate flavour ice cream, for hot and cold use.
Complet Cioccolato 150: a complete cocoa base for the production
of chocolate flavour ice cream, for hot and cold use. Ideal for those
seeking a particularly pronounced flavour.
Product
Doses g/Kg
Processing
Cioccolato Super 120
65/70
Hot or cold
Complet Cioccolato 100
65/70
Hot or cold
Complet Cioccolato 150
110
Hot or cold
Packet
BASE EVOLUZIONE
BASE ASSOLUTA
This is a revolutionary product in terms of ingredients and display
performance.
The essential characteristic of Evoluzione is that the base is totally
natural, but at the same time technologically advanced.
The most important ingredient of the base is a special “fractioned” fat (a
type of animal fat which is difficult to find on the market but is particularly
warm to the palate, and is also very easy to digest). The stabilisers and
emulsifiers are all natural and the aromas also follow the philosophy of
the product, being 100% natural.
These ingredients all contribute to the production of ice cream with a
dry structure, opaque appearance and excellent preservation over time.
Base Assoluta is a true revolution in the ice cream world. A base that
goes beyond the naturalness of the ingredients in the pursuit of the
real essence of a good artisan ice cream. Base Assoluta embraces the
Clean Label philosophy; in other words the desire to have short, clean
and, above all, transparent labels. Base Assoluta is in fact produced
with just 5 ingredients and with absolutely no additives.
The five essential ingredients for Base Assoluta Latte are:
- Milk proteins, which give warmth and structure;
- Vegetable fibres, which absorb water and stabilise;
- Skimmed Milk Spray, which helps to improve structure and warmth;
- Maltodextrins, which absorb water and give structure;
- Starch, which plays an important role in stabilisation.
Base Assoluta Frutta by contrast is made with:
- Vegetable fibres, which absorb water and stabilise;
- Fructose, the natural sugar of fruit, acts as an antifreeze;
- Dehydrated Lemon Juice, natural acidifier;
- Vegetable (soya) Proteins, which give creaminess;
- Maltodextrins, which absorb water and give structure.
Product
Doses g/Kg
Processing
Evoluzione 150
110
HOT
Evoluzione 100
65/70
Hot
Evoluzione 50
33/35
Hot
Evoluzione MIX
330
Hot
Packet
Product
Doses g/Kg
Processing
Base Assoluta Latte
50
Hot
Base Assoluta Frutta
35
Cold
Packet
OTHER FLAVOURINGS
Product
Doses g/Kg
Soluble Bitter Cocoa 22/24%
70
Latte & Panna
50
Lemon 50
33/35
Mascarpone 30
30
BASE SEMIFREDDO
Packet
Base Semifreddo is a new highly innovative and qualifying base
capable of optimising yield, structure and firmness in a counter tub
(ice cream display). At a low dose, with just 150 g per litre of cream in
the blender you can easily produce a cream that is soft, creamy and
delicately flavoured.
Base Semifreddo can also boast excellent quality as it is made:
- without fats
- without emulsifiers
- with only natural aromas
Product
Doses g/Kg
Base Semifreddo
115
Packet
BE STick
The new BE STick line sets a new quality standard in the stick coatings
sector. The very high quality ingredients, combined with the increased
performance of the base and the brand new fruit based coatings, effectively
mark a significant departure from those already present on the market.
The new BE STick line is comprised of:
- a neutral base specially formulated for the processing of sticks and
moulded pieces (biscuits, cakes),
- a line of chocolate coatings,
- a wide range of brand new non fatty fruit coatings.
Product
Doses g/Kg
BE STick Base
150 per litre of milk
Dark Choconoble BE STick Coating
As required
Milk Choconoble BE STick Coating
As required
White Choconoble BE STick Coating
As required
Sour Cherry BE STick Coating
250 g/kg coating
Orange BE STick Coating
250 g/kg coating
Strawberry BE STick Coating
250 g/kg coating
Raspberry BE STick Coating
250 g/kg coating
Tropical BE STick Coating
250 g/kg coating
Packet
Modern Pastry
GLAZING PRODUCTS
MASS BASE PREPARATION
PRODUCTS
Product
Doses g/Kg
Crema Neutra Base
100/120
Charm
140 (for desserts from +4°)
L’Ameringa
120/330
Maty
50/330
Perfetto -18
110/166 (for freezer
desserts)
Permousse
286/375 (single portion
mousse)
Premiapanna
40/80
Product
Doses g/Kg
White Glassapiù
As required
Chocolate Glassapiù
As required
Bucket
Packet
SPLENDIDEE GLAZES
CUZCOMOUSSE
The Cuzcomousse product line is the natural development of Cuzco
in the Modern Pastry segment. Specifically, Cuzcomousse contains
60% Dark Chocolate and is made without additional aromas and fats.
It is used with cream and allows the creation of excellent chocolate
mousses. White Cuzcomousse is the latest addition within the Cuzco
family: it contains 30% White Chocolate, is made without added fats
and with only natural aromas and allows the creation of a unique tasting
White Chocolate mousse: delicate, sweet, but not over-sweet.
Product
Doses g/Kg
Cuzcomousse
230/330
White Cuzcomousse
230/330
Packet
FARCITOP for filling and glazing
Product
Doses g/Kg
Orange Farcitop
As required
Strawberry Farcitop
As required
Lemon Farcitop
As required
Berry Farcitop
As required
Gelosa Neutral Glaze
As required
Canister
Splendidee is a line of products for glazing desserts and other, traditional
and modern, pastry creations.
Usable both at positive (+2°/+4°) and negative (-15°/-18°) temperatures,
the new glazes are especially characterised by:
- the significant coating effect they can give cakes and semifreddos;
- the glossy and bright colours;
- the delicate flavour, which does not cover that of the dessert.
Furthermore Splendidee glazes guarantee other important technical
and functional positives, and worth a mention among these are:
- the uniform coverage, be it on flat surfaces and on vertical sides;
- the strong hold even in the defrosting stage;
- the always neat and clean slice, without smudges on the inside of the
product;
- the total absence of freezing or opacification at low temperatures.
The wide range of products is also able to cover any taste and colour
requirement from artisan users. To optimise the use of Splendidee
glazes, it is advised to heat the product, in a bain-marie or in the
microwave, to a temperature between 42° and 46°. It is also advised
not to mix the product before heating, to prevent the incorporation of air
and the resulting formation of lumps. To make the product creamy, in
applications that require cold spatula work, it is recommended to mix
with wide and slow movements with a metal spatula, first shifting the
upper part, and going steadily deeper.
Product
Doses g/Kg
SPLENDIDEE Sour Cherry Glaze
As required
SPLENDIDEE Orange Glaze
As required
SPLENDIDEE White Glaze
As required
SPLENDIDEE Caramel Glaze
As required
SPLENDIDEE Chocolate Glaze
As required
SPLENDIDEE Strawberry Glaze
As required
SPLENDIDEE Lemon Glaze
As required
SPLENDIDEE Pistachio Glaze
As required
Packet
DECORATING SUGAR
PASTEURISED EGG YOLK
Product
Doses g/Kg
Product
Doses g/Kg
Isomalto
As required
Gg Ovo
As required
Packet
Bottle
Traditional Pastry
WHOLE CANDIED FRUIT
Giuso Candied Fruit is still characterised by the process of traditional
French candying, the sought after quality of the raw material and the
selection of the areas of origin of the fruit.
Excellent Apricots from Campania and Basilicata, the best Pears from
Emilia-Romagna, Figs from Campania and Citrus fruits from Sicily
become noble ingredients at the hands of the best artisans.
Product
Small Apricots With Hazelnut
Medium Apricots With Hazelnut
Large Apricots With Hazelnuts
OTHER CANDIED FRUIT
PRODUCTS
Product
"Rainbow" Assortment
"Spring" Assortment
White Vegetable Cubes 6X6
Angel Hair Citron Purée
Agrumaria Purée
White Purée
Whole Pineapple Slices
Whole Oranges
Small Clementines
Box
Clementines
Small Figs
Figs
Small Mandarins
Mandarins
Small White Pears
White Pears
Small Red Pears
Red Pears
Small Green Pears
Green Pears
Red Pumpkin Slices 20X9
Green Pumpkin Slices 20X9
White Pumpkin Slices 20X9
Whole Assorted Fruit
Box
Citrus Peel
Product
Tutta Essenza Riviera Orange Peel Cubes 6X6
Tutta Essenza Riviera Orange Peel 1/4
Tutta Essenza Riviera Orange Peel Cubes 9X9
Tutta Essenza Riviera Orange Peel Wheels
Tutta Essenza Orange Peel Strips
Box
Diamante Citron
Product
Diamante Citron Cubes 6X6
Diamante Citron Cubes 9X9
Diamante Citron Cups
Box
AMORDIFRUTTA LINE
All products of the Amordifrutta Line :
- are made with fresh fruit
- contain no sulphur dioxide
- are produced according to the light French candying style, with cane
sugar
- are produced with no artificial colourants or with natural colourings
- contain no preservatives
Product
Apricot Cubes 12x12
Whole Apricots in syrup
Sour cherries
Pineapple Segments
Orange Wheels
Orange Peel Cubes 9x9
Orange Peel Cubes 9x9 in syrup
Measured Orange Peel Strips 6x80
Orange Peel Quarters
Diamante Citron Cubes 9x9
Diamante Citron Cubes 9x9 in syrup
Measured Diamante Citron Strips 6x60
Diamante Citron Cups
AMORDIFRUTTA EXTRA JAMS
The Amordifrutta brand has always encapsulated the company’s love for fruit
and Nature.
For this reason, the recipe for Amordifrutta Extra Jams is designed to maximize
the organoleptic qualities of fruit, as they are made with:
- A lot of fruit, always above 50% and as much as 70% for Apricots and
Peaches;
-- Little sugar, 15% less than other jams.
The concentration of the product is carried out at a low temperature, without
thermal shocks, thereby minimising the destruction of vitamins, the oxidation
of the product and the loss of the more volatile aromatic notes. Thanks to the
use of new production technologies present in the heart of the new Giuso
facility, jams can be produced minimising the use of water in the recipe, thus
reducing the time required for the concentration of the fruit.
Amordifrutta Extra Jams are the result of this combination of a lot of fruit, little
sugar and low temperature concentration and prove to be:
- Pulpy and rich in fruit
- Soft
- Fresh tasting and respectful of the original fruit
- Natural in colour and shiny.
Amordifrutta Extra Jams ensure excellent technical performance: resistance
to cooking, a structure suited to the numerous applications in pastry and
pleasant to the palate for cold uses.
- Without colourants or with natural colourants
- Without preservatives
Product
Lemon Peel Cubes 9x9
"Tonda di Costigliole" Apricot Extra Jam
Measured Lemon Peel Strips 6x60
"Navel" Orange Extra Jam
Lemon Peel Quarters
Apple Cubes 12x12
Cherry Extra Jam
Tropical Mix
"Senga Sengana" Strawberry Extra Jam
Orange Paste
"Willamette" Raspberry Extra Jam
Citron Paste
Bilberry Extra Jam
Pear Cubes 12x12
"Rome Star" Peach Extra Jam
Kumquat
Chestnut cream
Ginger
Box
CHERRIES
RED “Acqui” Cherries
Product
Bucket
Box
Grade 18/20
Grade 20/22
Grade 22/24
GREEN “Acqui” Cherries
Product
Grade 18/20
PASTRY READY MIXES
Grade 20/22
Product
Doses g/kg
Amarenata “Acqui” Cherries
Integracrema
40/50
Pasticcera PerCrema
70
Permeringhe
100/140
Prontacrema
260/310
Product
Grade 18/20
Cherry pieces
Product
Amarenata Cherry Pieces
Packet
CHESTNUTS
Canditi al Cuo re
This line of products has always been a part of the excellent Giuso tradition as
the company has been producing quality chestnuts for more than 50 years.
Canister
Piedmont Chestnuts
The fruit used for the Piedmont Chestnuts belongs to the “marrone”, “marrubia”,
and red and black “garrone” varieties cultivated all over the Piemonte Region.
The Piedmont Chestnut has a very composite and delicate taste and a slightly
“crunchy” texture.
Product
Giant Piedmont Chestnuts
Large Piedmont Chestnuts
Medium Piedmont Chestnuts
Lower Medium Piedmont Chestnuts
Naples Chestnuts
A distinctive feature of this product is the high sugar content making it
very pleasant even for eating fresh, together with its crunchy, not very
floury texture.
Product
Large Naples Chestnuts
Medium Naples Chestnuts
Bits and Small Chestnuts
Product
Small Chestnuts
Select Chestnut Bits
Non Select Chestnut Bits
MUGELLO PGI CHESTNUTS
Mugello PGI Chestnuts are produced by chestnut trees belonging to a series
of local ecotypes, all traceable to the Fiorentino Chestnut variety. The chestnut
groves, measuring 3,322 Ha, are located in the range of altitude that goes from
300 to 900 m above sea level with maximum densities of 120-160plants per
hectare. The Mugello Chestnut fresh in its shell is characterised by a mediumlarge size, a predominantly ellipsoidal shape, with a mildly pronounced tip and
with, as a rule, one side aspect generally flat and the other markedly convex.
The seed, usually one per fruit, has white flesh, is crunchy and has a pleasant
sweet taste with a surface almost devoid of grooves.
Product
Mugello PGI Chestnuts
All Giuso Chestnuts are made:
- Without preservatives
- Without colourants
- With only natural flavourings
Canister
ORO FRUIT COMPOTES
Produced only from fresh apricots of Italian origin, with no preservatives
or additives.
With a high percentage of apricots (50%) and cane sugar.
It has a light colour, a soft and spreadable consistency, with a steady
performance in cooking.
Passata Oro is available in three versions:
“Post-oven“: the particular creaminess of this product, which makes it
easy to use with a piping bag, gives good results for filling after baking.
Also good for tarts.
“Oven”: a thick product, though easy to use with a piping bag, for filling
before backing as it holds its form during baking and does not ooze out of
pastries or biscuits, but enhances their excellent apricot flavour.
“Unica”: for universal use, always an excellent performance both pre and
post oven.
As regards the Oro Blackberry Compote, this product has a consistency
very similar to that of traditional jams and can be used both pre and
post oven. It has a fruit percentage of 35% and does not contain
preservatives. The latest in the Oro Compote line are the Fruits of the
Forest and Cherry flavours, both characterised by the high percentage
of fruit (50%), by the use of cane sugar and their great performance
achievable in applications both pre and post oven.
SPIRITUALS
Spirituals is a highly innovative line of semi-candied fruit, which is characterised
by its real liqueur flavouring, in addition to the usual high quality of select raw
material. This gives the fruit a unique and identifiable taste and aroma, making
it a valuable ingredient for unique and original recipes. All these products are
suitable to be used both in pastry-making and in high-end chocolate-making.
In particular, for the correct use of the Spirituals line semi-candied fruit in
leavened products it is advised to: pour the fruit from its supporting syrup using
a large-mesh colander; let the fruit stand for at least 2/3 hours approx. before
using in doughs and, if necessary, use a cloth to dry further.
Product
Chilean Raisin in Rum
Orange Strips in Cointreau
Cherries in Maraschino
Cherries in Marsala
Canister
Product
Oro Apricot Compote Post Oven
Oro Apricot Compote Oven
NEW & FRU
Oro Unique Apricot Compote
Oro Unique Blackberry Compote
Product
Oro Unique Fruits of the Forest Compote
New&Fru Pineapple
Oro Unique Cherry Compote
New&Fru Cherry
New&Fru Strawberry
New&Fru Apple
Bucket
New&Fru Blueberry
New&Fru Berry
Canister
SPECIALITIES
Product
Sour Cherry Compote
Visciola Cherry Compote
Plum Preserve Extra
"Puglia" Visciola Preserve
"Settecolli" Visciola Preserve
Bucket
JELLIES
Product
Apricot Giusogel
Neutral Giusogel
Apricot Giusogel Spray
Ready to use Giusogel
Bucket
THE NEW FACILITY
Today Giuso has fulfilled a dream: that of building an industrial complex,
which brings together a technological heart and respect and love for
nature. The facility occupies a surface area of 11,000 sq.m., with 1,500
kW of installed power, and 75,000 sq.m. of land available for possible
expansions. The new home is surrounded by a green area of 2,500
m² , with typical trees, plants and flowers of the Piedmont hinterland.
Furthermore, a good 2,750 m² of roof gardens define the first floor, giving
the impression of going right into the company. The innovative design
aimed, not only to achieve high technological standards in the field of
production and logistics, but also to improve the quality of life of the
workers and to optimise the control of the internal environment and energy
use of the spaces.The new facility combines advanced technologies and
state-of-the-art departments with production logic that respects tradition.
The total production capacity of the new facility amounts to 85 tonnes/day.
Sistema
di Rintracciabilità Interna
in accordo alla norma
UNI EN ISO 22005:2008
Guido Giuso SpA
Regione Cartesio | 15012 Bistagno (AL) | Italy
t. +39 0144 359411 | f. +39 0144 322964
www.giuso.it | [email protected]
marketing & grafica www.bowerbird.com fotografie Ottavio Tomasini www.ottaviotomasini.it