NewScoop July-August 2023

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Snacks & Biscuits

Buenissimo

1000 g White base

100 g 49115 - Perfetta Cioccolato Bianco - 4 kg - Fructital

50 g 49170 - Pasta Nocciola TGT - 3,5 kg - Fructital

120 g Water

QS 49489 - Variegato Buenissimo - 4 kg - Fructital

QS 49782 - Variegato Buenissimo White - 4 kg - Fructital

• Add the white chocolate and hazelnut paste to the neutral base mix

• Add the water and mix well with the hand blender before turning off in the ice cream machine

• Marble the buenissimo variegatos on/under the ice cream

Manon

3500 g White base

105 g 49169 - Pasta nocciola TGT special - 3,5 kg - Fructital

105 g 49711 - Pasta chantilly - 4 kg - Fructital

20 g 49296 - Caffé più - 0,5 kg - Fructital

QS 49115 - Perfetta cioccolato bianco - 4 kg - Fructital

QS 5432 - Roasted Hazelnut pieces GNT - 1 kg - Callebaut

• Add the pastes and coffee powder to the base mix and mix well with the hand blender

• Finish your creation with the white chocolate and some hazelnuts

• Add a manon praline as a finishing touch

Bounty (vegan)

375 g 49871 - Base Coco vega & stevia NEW - 1,65 kg - Fructital

625 g Warm water (75°C)

150 g 49870 - Perfettina NEW - 4 kg - Fructital

• Add the Coco vega&stevia base to the hot water and mix well

• Let rest and cool for a minimum of 20 minutes before turning off in the ice cream machine

• Marble the Perfettina on/under the ice cream

After Eight (Vegan)

1500 g 49622 - Base Biancavega - 1,5 kg - Fructital

2500 g Hot water (75°C)

80 g 49166 - Pasta Menta Verde - 4 kg - Fructital

80 g 49165 - Pasta Menta Bianca - 4 kg - Fructital

• Add the powder and paste to the warm water while stirring

• Let it rest and cool for minimum 10 minutes and mix with the whisk before turning in the Ice Cream machine

• Finish by pouring warmed couverture (copertura) chocolate over your creation

My Cherry

1000 g 4623 - Whole milk - UHT - BIB - 10 L - Inex

200 g 1440158 - Granulated sugar - 25 kg

100 g 49817 - Unica 100 NEW - 1 kg - Cresco

30 g 6462 - Dried glucose - 5 kg - Ranson

120 g 26708 - Pasta Crema Cereza - 3 kg - Cresco

QS 43365 - Variegato Amarena - 3 kg - Cresco

• Mix the dry substances in advance in a mixing bowl

• Add to the milk while stirring

• Add the paste and mix well with the hand blender

• Let stand for min 15’ before turning off in the ice cream machine

• Marble the variegato Amarena on/under the ice cream

Snickers

1000 g White base

50 g 1780 - Pasta Joypaste Nocciolina - 1 kg - Joygelato

50 g 4510 - Unsweetened cream 37% - UHT - BIB - 10 L - Debic

QS 1739 - Variegato Joycream Nocciolina - 5 kg - Joygelato

QS 1930 - Variegato Toffe d’Or Caramel NEW - 5 kg - Joygelato

• Add the Nocciolina paste to the neutral base mix

• Add the extra cream and mix well with the hand blender

• before turning off in the ice cream machine

• Marble the nocciolina & toffee d’or caramel variegato on/under the ice cream

• Finish your creation with some mini snickers

Rocher

880 g White base

20 g 6484 - Dextrose - 8 kg - Ranson Industries

100 g 41984 - Pasta Hazelnut Vulcano - 5,5 kg - Fugar

QS 40307 - Variegato Richard - 5,5 kg - Fugar

• Add the dextrose and paste hazelnut to the base mix and mix well with the hand blender

• Marble the variegato on/under the ice cream when removing it

• Decorate your creation with some Rocher chocolates

American Cookies

820 g White base

100 g 4595 - Unsweetened Cream 35% - 2 L - Debic

80 g 41580 - Pasta biscotto vaniglia - 3 kg - Fugar

QS 41788 - Variegato Frollino - 5 kg - Fugar

• Add the extra cream and pasta biscotto to the base mix and mix well

• Marble the variegato on/under the ice cream when removing it

• Finish your creation with some crumble of crushed shortbread biscuits

Oreo

1000 g White base

50 g 1846 - Pasta Joypaste Amorenero - 1,2 kg - Joygelato

50 g 4510 - Unsweetened cream 37% - UHT - BIB - 10 L - Debic

QS 1652 - Variegato Joycream Amorenero - 5 kg - Joygelato

• Add the amorenero paste to the neutral base mix

• Add the extra cream and mix well with the hand blender before turning off in the ice cream machine

• Marble the amorenero variegato on/under the ice cream

• Finish your creation with some oreo biscuits

Biscoff

1000 g White base

100 g 13914 - Biscoff spread - 1,6 kg - Lotus

100 g 4623 - Cream 35% - UHT - BIB - 10 L - Inex

QS 1881 - Variegato Joycream speculoos - 5 kg - Joygelato

• Add the extra cream and biscoff spread to the basic mix and mix well with the hand blender

• Variegate the Joycream Speculoos on/under the ice during the output

• Finish your creation with Biscoff biscuits

Caigo - 100% Natural - Resistant and Plastic-Free

Some key features :

• Eco-friendly - Sustainable

• Plastic-Free

• High degree of water repellency

• Excellent resistance to bending

• Design & Functionality

• Recyclable Recycle your spoons!

Speedy - Sprint - Ready Line - Semprepronti - Quick

These are all names used by various manufacturers to describe their ready-to-use line. And although often somewhat pityingly, these products can help you get through peak moments smoothly! Complete and easy to use, these products ensure a well-balanced, consistent quality in your showcase. Dissolve the powder in water while stirring and let rest for 10-15 minutes before turbinating. If desired, add 5g emulsifier (art. 1663) to prevent possible formation of calibration crystallisation Choose varying, fresh fruit flavours that sell especially well at high temperatures!

A selection from our range

Products in the spotlight

Take-away packaging - Perfect for after a summer BBQ !

351058

Ice box with lid - Yeti M - PS insulating - white - 500 ml10,9 x 18,9 x H7,45 cm 50 pcs.

341149

Icecream pot white S050 - 525 cc 1152 pcs.

351059

Ice box with lid - Yeti XL - PS insulating - white - 1 L13,6 x 23,3 x H8,75 cm 50 pcs.

341150

Lid for Icecream pot white S050 989 pcs.

351060

Ice box with lid - Yeti XXLPS insulating - white - 1,5 L - 14,8 x 25,7 x H10,5 cm 50 pcs.

350012

Lid for Icecream pot S050 black 989 pcs.

146245

Ice box with lid - Pasqualina - PS insulating - white12 balls - 20 x 27 x H4 cm 32 pcs.

341151

Icecream pot white S094 - 940 cc 570 pcs.

146247

Ice box with lid - Pasqualina - PS insulating - white6 balls - 20 x 13 x H4 cm 65 pcs.

341152

Lid for Icecream pot white S094 570 pcs.

High quality plant-based, vegan and ‘no added sugar’ base mixes.

Simply add the oil or water to make some delicious vegan, yet wonderfully ‘creamy’ gelato. For more information; contact your Rep.

All Callebaut promotions are valid until the 31st of July

Founded in… our grandpa’s hands

Because we care so much about roots, let us first reveal our own. 75 years ago, this story began in the hands of our grandfather, Lucien Ranson, an inquisitive baker who created and launched his own marzipan. Two generations and more than three hundred employees later, we are still an independent family company with a hunger for the very best raw materials, ingredients, products and decorations.

RANSON UK

Unit 1, 5 Magnet Rd

RM20 4DR West Thurrock, Essex, United Kingdom

T +44 1375 391 800

info@ranson-uk.com