Frozen Pastry
Semifreddos & Mousses
Vegan Pastry S NEW
A range of powdered products to prepare a lot of different recipes, for example Custard, Mousse and Tiramisu. Enjoy using these concentrated pastes to flavour your mousse and your semifreddos, fill them with rich Variegatos and decorate with a lot of crushed biscuits and nuts. The result will be high quality recipes that will amaze your customers with their taste and will surprise you with their easiness. PAN DESSERT Cod. F805
A complete powdered product. Add cold milk to prepare cream-flavoured mousses, Bavarian creams and cream-flavoured semifreddos. Mix in a stand mixer. Packaging 4 x 4 kg Dosage 550 g/l Certifications halal, kosher
In a gelato shop pastry recipes are a strategic plus in order to retain customers. From now on, your dessert will be vegan as well.
CUSTARD DESSERT Cod. F800
A complete powdered product. Add cold milk to prepare custard-flavoured mousses, Bavarian creams and custard-flavoured semifreddos. Mix in a stand mixer. Packaging 4 x 4 kg Dosage 550 g/l
VEGAN PAN DESSERT Cod. F560
TIRAMISĂ™ DESSERT Cod. F847
A complete powdered product. Add cold milk to prepare tiramisu-flavoured mousses, Bavarian creams and tiramisu-flavoured semifreddos. Mix in a stand mixer. Packaging 4 x 3 kg Dosage 550 g/l
A powdered product to prepare semifreddos and mousses, you can flavour it with flavouring pastes. Dosage Recipe 650 – 700 g Vegan Pan Dessert + 1 l water Processing cold in a stand mixer Packaging 4 packets 4 kg each
CREM MOUSSE Cod. F801
A complete powdered product. Add fresh cream or vegetable cream to prepare cream-flavoured mousses, Bavarian creams and cream-flavoured semifreddos. Mix in a stand mixer. Packaging 4 x 3 kg Dosage 200 g/l
VEGAN CUSTARD Cod. F984
A complete product to prepare custard with no derivates from animals. It has the delicious flavour of classical Italian lemon custard. Dosage 600 g/l Recipe 600 g Vegan Custard + 1 l water Processing mix in a stand mixer, preferably with hot water and mount until the desired texture Packaging 4 packets 3 kg each
CUSTARD Cod. F802
A complete powdered product. Add milk to prepare custard. Packaging 4 x 3 kg Dosage 400 g/l
VEGAN CHOCOLATE CUSTARD Cod. F985
A complete product to prepare chocolate custard with no derivates from animals. Dosage 600 g/l Recipe 600 g Vegan Chocolate Custard + 1 l water Processing mix in a stand mixer with hot water and mount until the desired texture Packaging 4 packets 3 kg each
Cremini
New ideas for your showcase
Gelato sticks & Coatings
Coatings: flavouring coloured stacciatellas essential to make your Gelato sticks, pralines and bon bons crunchy at every bite. Cod. F990 Gianduia Coating new! Chocolate and Hazelnut flavour. Cod. F989 Rainbow Coating new! White chocolate strewn with delicious grains of coloured sugar.
Cod. F857 Hazelnut Coating Cod. F852 Pistachio Coating Cod. N022 Yellow Vanilla Coating Cod. F859 Strawberry Coating
Cod. F556 Dark Chocolate Coating
Cod. F853 Lemon Coating
Cod. N050 Milk Chocolate Coating
Dosage use on Gelato sticks, pralines or as straciatella on your Gelato, as you like. Packaging 4 jars 1,5 kg each.
Cod. F856 White Chocolate Coating
Planetaria Base Cremini are velvety creams created with a special formulation that allows them to remain perfect to be served with a spatula even at the low temperature of your showcase. Why do we love them? Because you can use them in a lot of different ways! Cod. F970 Hazelnut Cremino
How to use Creminos
Cod. F973 Caramel Cremino
# IN FROZEN PASTRY Use them as a yummy filling for Gelato cakes, semifreddos, individual cakes, sticks and pralines. Once they are frozen, Cremini get a new original texture in comparison with classical artisan Gelato. They create a unique fantasy of flavours and texture if you match them with the other ingredients of your recipe.
Cod. F972 Peanut Cremino Cod. F971 Pistachio Cremino Cod. F976 Cremino Brunella Cod. F974 Cremino Choco White Cod. F975 Cremino Choco Fondant
# LAYERS IN THE TUB Pour them directly in your Gelato tub. Alternate layers of Cremini and Gelato. # AS A VARIEGATO Decorate and fill your gelato just as you do with your variegato.
Cod. F991
elatog G r u Yo ut usin withoh freezer! a batc A powdered product to make gelato only using a stand mixer. You do not need a batch freezer. You only need to add flavouring pastes in order to create new gelato flavours. It is created to be used with silicon moulds, since it is such a liquid mix that it can easily fill up the mould without creating air bubbles. Dosage 400 g/l Recipe 400 g Planetaria Base + 1 l cold milk Processing cold in a stand mixer. Use cold milk as well as a cold stand mixer bowl. Then pour the mixture into the moulds and put them in a blast freezer until they set. Take them out of the moulds and ice them as you like. Put them in your gelato showcase. Packaging 6 packets 1,2 kg each.
Flavouring Pastes
Nuts & Grains
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They are concentrated cream or fruit-flavoured pastes to be added to the liquid mixture to prepare the taste you want.
Add your finishing touch!
Variegati rippling sauces
Enrich your recipes with a precious touch by adding our line of Crushed Nuts by Rubicone. A complete range of crunchy decorations, ideal to enrich your gelato tubs, cups and semifreddos. They are essential to enhance yoghurt.
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Rich and tasty fluid creams that give space to your creativity and allow you to create Gelato rich in sensations, exploding in a true wonder for the palate. Rich in fruit pieces, grains and biscuit chunks.
via Piana 325 47032 Bertinoro (FC) Italy tel. +39 0543 4484 51
fax +39 0543 448193 info@prodottirubicone.com www.prodottirubicone.com
Pastry 路 01/2016 路 Eng
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