NewScoop - Harrogate 2023

Scoop ice-cream ice-cream

Showcase

White base

2800 g Milk

200 g 4595 - Cream 35% - UHT - 2 L - Debic

1000 g 8311 - Ice cream mix - Premium bianca - 10 kg - Ranson IceCream

• Pour milk into the pastomaster & heat up to ‘high pasteurisation’

• Add the ice cream mix at 40°C

• Reheat the pastomaster to 85°C and let it cool down again to 4°C

• Add the cream during cooling & preferably let it age for at least 4 hours

• Drain desired quantity for making ice cream

Vanilla

4000 g White base

140 g 49133 - Pasta vaniglia premium - 4 kg - Fructital

• Add the vanilla extract to the white base and mix well

Belgian Biscoff

3500 g White base

290 g 4595 - Cream 35% - UHT - 2 L - Debic

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

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

• Use art. 13932 for decoration

Caramel Fleur de Sel

3500 g White base

350 g 26621 - Pasta Caramel salé - 3 kg - Cresco

290 g 4595 - Cream 35% - UHT - 2 L - Debic

QS 49793 - Variegato Caramel salé - 3 kg - Cresco

• Add the caramel paste and extra cream to the basic mix and mix well with the hand blender

• Variegate the variegato caramel on/under the ice

Pistachio Pure

3500 g White base

350 g 49182 - Pasta Pistacchio Puro Extra - 3,5 kg - Fructital

70 g 6484 - Dextrose - 8 kg - Ranson

QS 9509 - Chopped pistachio nuts 2-6 mm - 1 kg - Ranson

• Add the pistachio paste and dextrose to the basic mix and mix well with the hand blender

• Add a pinch of salt (optional)

• Finish with chopped pistachios, if desired

Buenissimo (Kinder Bueno)

3000 g White base

300 g 49146 - Pasta Cioccolato Bianco - 4 kg - Fructital

165 g 49169 - Pasta Nocciola T.G.T. Special - 3,5 kg - Fructital

355 g Water

100 g 6484 - Dextrose - 8 kg - Ranson

QS 49489 - Variegato buenissimo - 4 kg - Fructital

QS 49111 - Copertura Elite extra fondente - 2 kg - Fructital

• Add the water, dextrose, white chocolate and hazelnut paste to the base mix and mix well with the hand blender

• Variegate the Variegato Buenissimo on/under the ice cream

• Heat the Couverture (copertura) chocolate and pour over the ice cream

• Decorate your creation with pieces of Kinder Bueno

Coffee Vegan

1000 g 49622 - Base biancavega - 1,5 kg - Fructital

1625 g Hot water (75°C)

26 g 49296 - Caffè Più - 500 g - Fructital

208 g 49711 - Pasta Chantilly - 4 kg - Fructital

QS 49201 - Topping - caramel - 1 kg - Fructital

• Add hot water to the BiancaVega and mix well

• Add Caffè Più & Pasta chantilly

• Variegate during extraction with Topping Caramello & use art. 281222 for decoration

Greek Yoghurt Amarena

2000 g White base

580 g 8268 - Sorbet powder neutral - 10 kg - Ranson IceCream

920 g Water

350 g 43366 - Yogurt typo Greco 100 - 1 kg - Cresco

QS 43365 - Variegato Amarena - 3 kg - Cresco

• Add the yogurt powder to the basic mix and mix well

• Variegate de Variegato (cherry/strawberry/forest fruits...) on/under the ice

Choco-Strawberry Cremino

2800 g White base

280 g 4595 - Cream 35%- 2 L - Ranson

70 g 6484 - Dextrose - 8 kg - Ranson

200 g 43358 - Pasta fragola - 3 kg - Cresco

700 g 17064 - Strawberry senga - IQF - 1 kg - Fruct & Sun

QS 49655 - Perfetta Fondente - 4 kg - Fructital

• Let the strawberries defrost in advance

• Add all the ingredients to the water and mix well with the hand blender

• Let rest for 10’ and mix with the whisk for a while before turning in the Ice Cream machine

• Variegate the Perfetta Fondente in several layers as a Cremino

Cheesecake Frutti Di Bosco

3500 g White base

350 g 49797 - Pasta Cheesecream - 3 kg - Cresco

75 g 26619 - Pasta Biscotto - 3 kg - Cresco

QS 43362 - Variegato Frutti Di Bosco - 3 kg - Cresco

• Add the yogurt powder to the basic mix and mix well

• Variegate the Variegato on/under the ice

Belgian Chocolate

3500 g White base

140 g 5300 - Cocoa powder - 5 kg - Callebaut

210 g 5102 - Dark chocolate Callets - 2,5 kg - Callebaut

70 g 6484 - Dextrose - 8 kg - Ranson

• Heat the white base to 40°C

• Melt the callets in the white base and add the cocoa powder

• Let it rest and cool for minimum 20 minutes and mix with the whisk before turning in the Ice Cream machine

Chocolate Vegan + No added sugar

1500 g 49257 - Base Cioccovega & Stevia - 1,65 kg - Fructital

2500 g Hot water (75°C)

• Add the powder to the warm water while stirring

• Let it rest and cool for minus 10’ and mix with the whisk before turning in the ice turbine

Mint Choc Chip 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

QS 49111 - Copertura Elite Extra Fondente - 2 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

Limone Sicilia Sorbet Vegan

2750 g Water

825 g 1440158 - Granulated sugar - 25 kg

85 g 6484 - Dextrose - 8 kg - Ranson

165 g 43368 - Sorbet base - Lyra 50 - 1 kg - Cresco

275 g 49629 - Flavoring powder Limone Di Sicilia - 1 kg - Cresco

• Add all the ingredients to the water and mix well with the hand blender

• Let rest for 20 minutes and mix with the whisk before turning in Ice Cream machine

Raspberry Sorbet Vegan

1720 g Water

1080 g 8268 - Sorbet powder neutral - 10 kg - Ranson IceCream

200 g 26705 - Pasta Lampone - 3 kg - Cresco

1000 g 62608 - Puree raspberry - 100% - 1 kg - Boiron

• Let the raspberry puree thaw in advance

• Add all the ingredients to the water and mix well with the hand blender

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

Mango / Passion fruit Sorbet Vegan

1720 g Water

1080 g 8268 - Sorbet powder neutral - 10 kg - Ranson IceCream

200 g 43363 - Pasta Mango - 3 kg - Cresco

1000 g 62945 - Puree Passion fruit - 100% - 1 kg - Boiron

QS 26629 - Variegato Mango-Passion - 3 kg - Cresco

• Let the passion puree defrost beforehand

• Add all the ingredients to the water and mix well with the hand blender

• Let rest for 10’ and mix with the whisk before turning in the ice turbine

• Varigate the variegato mango/passion on and under the ice

Hazelnut Croccante Vegan & Stevia

1500 g 49621 - Base Biancavega & Stevia - 1,5 kg - Fructital

2500 g Hot water (75°C)

320 g 49170 - Pasta Nocciola T.G.T. - 3,5 kg - Fructital

QS 49788 - Variegato - Gran Croccante - 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

• Variegate the variegato on/under the ice cream

1500 g 49760 - Base Vaniglia Vega & Stevia - 1,5 kg - Fructital

2500 g Hot water (75°C)

• Add the powder 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

Mango

Les vergers Boiron no added sugar range

Les vergers Boiron became the pioneer in manufacturing frozen fruit purées in 1970 and 100% fruit purées in 1976. In 2021, Les vergers Boiron switched its product range to no added sugar versions. New flavors will be available in a no added sugar version in accordance with seasonal harvests. This change meets current gastronomic demands and helps you express all your creative talent. Discover our range and our recipes: my-vb.com.

All types of our cardboard jars with standard printing are customisable!

• No surcharge over standard printing

• No printing or other costs

Customisable from 10,000 pieces

• Delivery time: 10 weeks

Available sizes

All types of our cardboard jars with standard printing are customisable!

• No surcharge over standard printing

• No printing or other costs

• Customisable from 10,000 pieces

• Delivery time: 10 weeks

Available sizes

Printed box

• Types: Toscana & Palermo

• Quantity: from 25.000 pieces

• Printing: 4 colours

• Design cost: fixed price

• Cliché cost: price per colour

• Delivery time: on request

Printed lid for box

• Types: Toscana, Palermo, Napoli & Firenze

• Quantity: from 25.000 pieces

• Printing: 4 colours

• Design cost: fixed price

• Cliché cost: price per colour Delivery time: on request

Available sizes

• Material: White kraft paper - 90 grams with paper twisted handles

• Quantity: from 10,000 pieces

• Printing: 1 to 3 colours - equal design Recto/Verso

• Cliché cost: depending on design

• Delivery time: 12 weeks after approval of test print

All types of our white cardboard boxes and lids are customisable!

• Quantity: from 25,000 pieces.

• Printing: full colour

• Printing cost: per colour and per article

• Cliché cost: free of charge

• Delivery time: 3 months after approval of test print

All types of our white cardboard boxes and lids are customisable!

• Quantity: from 1,200 pieces. (6 x 200 pieces) Always a combination of the sleeve for the box and a sleeve for the lid

• Imprint: full colour

• Cliché cost: free of charge

Design costs: per design, per size - price per hour

• Delivery time: 6 weeks after approval of test print

Cornet sleeve

All sizes of sleeves can be personalised! Together with the customer we look at which sleeve best suits the cornet.

• Quantity: from 15.000 pieces

• Available separately to attach to your cornets yourself

• Production of your cornet with the sleeve round is also possible (from 1 pallet upwards)

• Cliché cost: price per colour

• Delivery time sleeves: 7 weeks after approval of test print Delivery time cornet with sleeve: on request

Waffle

Your logo is baked into the wafer. Surprise your customers with a personalised crisp !

• Quantity: from 24.000 pieces

• Dimensions: Ø6 cm

• Cliché cost: free

• Delivery time: 6 weeks after approval of test print

Cup for hot drinks

• Quantity: from 7,000 pieces

• Design fee: fixed price

• Cliché cost: free

• Printing: full colour Delivery time: 10 weeks after approval of test print

Available sizes

ml

Cup for cold drinks

ml

• Quantity: from 8,000 pieces

Design fee: fixed price

• Cliché cost: free

• Printing: full colour

• Delivery time: 10 weeks after approval of test print

Available sizes

Ice Cream Wafer

1440376

Sonny wafer cone (1 scoop)

H12,2 x W5,4 cm 360 pcs.

1440377

Tall sugar cone (1 scoop) H17 x W4,7 cm 144 pcs.

1440378

Torino waffle cone (1 scoop) H16,2 x W4,8 cm 180 pcs.

1440379

Torino choc dipped waffle cone (1 scoop) - H16,3 x W5 cm 160 pcs.

1440380

Torino fun (1 scoop)

H16,4 x W5 cm 54 pcs.

1440381

Twin top wafer cone (2 scoops) H13,2 x W0,2 x 4 cm 210 pcs.

Belgian Pancakes & Waffles

1440382

Verona waffle cone (2 scoops) H16 x W6 cm 132 pcs.

4590

BFF Sugar waffle 48 pcs. x 110 g

26382

Mix Brussels waffle 10 pcs. x 1 kg

4585 Fresh pancakes 1 kg

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