Pregel Recipe Book Gelato Snack by Sanza CVBA

Recipe Book Gelato Snack

Recipe Book Gelato Snack A collection of delicious and irresistible recipes to seduce all palates. PreGel products make it easy to replicate the taste of the most popular snacks in your gelato shop! Follow our advice for a surprising and never banal showcase!

Index Peanut&Caramel snack Smart Choc Peanut&Jam Caramelx Snack Choco Bon Snack White Choco Bon Snack Black&White Snack Choco Choco Rice Snack Nocciocacao Snack Nocciolatte Snack Double Choco Snack Choco Caramel Snack Tropical Choco Snack Krocco Caramel Snack Choco Bisquit Dark Choco Biscuit Crostatina Albicocca

4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20

Yogo&Cereal Bar Liqui Lemon Cremoso Liqui&Toffee Candy Liquimenta Candy Liqui Choco Menta Liqui Fragola Candy Liquidelizia Candy Pinopinguino Snack Pinopinguino Cocco Snack Angel Snack Pan Di Cacao E Milk Snack Siesta Snack White Ciocco Cocco Pralina Choco Coffee Power Deli Cherry Choco Nocciola Pralina

21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36

PEANUT&CARAMEL SNACK

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Code

Product

Quantity

White Base

3500 g

37222

Traditional Paste Snack & Peanut

500 g

17206

Arabeschi® Caramelllatte

61322

PinoPinguino Peanut

Product

Quantity

White Base

3600 g

73202

Traditional Paste Salty Peanut

400 g

As desired

17206

Arabeschi® Caramelllatte

As desired

16332

Arabeschi Gianduione

As desired

METHOD 1. Add the Tradional Paste Snack & Peanut to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Caramelllatte and PinoPinguino Peanut.

Code

METHOD

1. Add the Tradional Paste Salty Peanut to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with

Arabeschi® Caramelllatte and Arabeschi® Gianduione.

SMART CHOC

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3500 g

37222

Traditional Paste Snack & Peanut

500 g

70301

Arabeschi® Arcobaleno

As desired

26506

Gran Stracciatella Reale

As desired

METHOD 1. Add the Traditional Paste Snack & Peanut to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Gran Stracciatella Reale and Arabeschi® Arcobaleno.

PEANUT&JAM

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Code

Product

Quantity

White Base

3500 g

37222

Traditional Paste Snack & Peanut

500 g

28432

Arabeschi® Lingonberry

64412

CrumbOlé Classic

Product

Quantity

White Base

3600 g

73202

Traditional Paste Salty Peanut

400 g

As desired

75802

Arabeschi® Rossi di Bosco

As desired

28432

Arabeschi Lingonberry

As desired

METHOD 1. Add the Traditional Paste Snack & Peanut to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Lingonberry and CrumbOlé Classic

Code

METHOD

1. Add the Traditional Paste Salty Peanut to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with

Arabeschi® Rossi di Bosco or Arabeschi® Lingonberry.

CARAMELX SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

04631

Product

Italian Biscotto Sprint Milk

Quantity

1500 g 3L

17206

Arabeschi® Caramelllatte

As desired

67572

Cioccolatina Classic

As desired

64412

CrumbOlé Classic

As desired

METHOD 1. Add Italian Biscotto Sprint to the milk and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Caramelllatte and Cioccolatina Classic. 3. Add CrumbOlé Classic to taste.

CHOCO BON SNACK

Code

93808

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Product

Cioccolatte sprint (on water) Hot water (at least 60°C)

65722

Arabeschi® Bonitobon™ with Pieces

Quantity

1750 g As desired

Product

Quantity

White Base

3500 g

Milk

150 g

55502

Traditional Paste Cioccobianco

200 g

23302

Traditional Paste PGI Piedmont Hazelnut

150 g

84902

PinoPinguino Wafferino

2,7 L

METHOD 1. Combine the Cioccolatte Sprint with the hot water and mix well. Leave the mixture to rest for about 30 minutes. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Bonitobon™ with Pieces.

Code

As desired

METHOD 1. Combine the milk with the white base and Traditional Paste Cioccobianco and Traditional Paste PGI Piedmont Hazelnut and mix well. 2. Process the mixture in the batch freezer and then variegate with PinoPinguino Wafferino.

WHITE CHOCO BON SNACK

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Code

Product

Quantity

White Base

3350 g

Milk

350 g

55502

Traditional Paste Cioccobianco

200 g

51402

Traditional Paste Hazelnut P.Fine

100 g

65722

Arabeschi Bonitobon with Pieces ®

™

METHOD

2. Process the mixture in the batch freezer and then variegate with

Arabeschi® Bonitobon™ with Pieces.

Product

Quantity

White Base

3600 g

15722

Traditional Paste Cremino Gold

400 g

65722

Arabeschi® Bonitobon™ with Pieces

As desired

1. Combine milk, Traditional Paste Cioccobianco and Traditional Paste

Hazelnut P.Fine with the white base and mix well.

Code

METHOD 1. Add Traditional Paste Cremino Gold to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Bonitobon™ with Pieces.

BLACK&WHITE SNACK CHOCO

Code

93708

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Product

Cioccobianco Sprint (on water) Hot water (at least 60°C)

13806

Arabeschi® Choco-Hazelnut

Quantity

1750 g As desired

Product

Quantity

White Base

3300 g

Milk

350 g

55502

Traditional Paste Cioccobianco

350 g

82272

PinoPinguino Classic

2,7 L

METHOD 1. Combine Cioccobianco Sprint with the hot water and mix well. Let the mixture rest for about 30 minutes. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Choco-Hazelnut.

Code

As desired

METHOD (FLAT VERSION)

1. Combine the milk and Traditional Paste Cioccobianco with the white base

and mix well.

2. Process the mixture in the batch freezer, then spread on the bottom of the

pan a first layer of gelato and level it with a clean spatula.

3. Pour a layer of PinoPinguino and put the pan in the blast chiller for a

few minutes (alternatively, insert the PinoPinguino palet, which you have previously made using the silicone mould). 4. Proceed with another layer of gelato and level it out again with the spatula, then put the pan back into the blast chiller. 5. Complete the pan by decorating as desired with PinoPinguino Classic and blast chill again for a few minutes.

CHOCO RICE SNACK

Code

93708

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Product

Cioccobianco Sprint (on water) Hot water (at least 60°C)

17712

Arabeschi® Choko Rice

Quantity

Code

1750 g 2,7 L As desired

METHOD 1. Combine the Cioccobianco Sprint with the hot water and mix well. Let the mixture rest for about 30 minutes. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Choko Rice.

Product

Quantity

White Base

3300 g

Milk

350 g

55502

Traditional Paste Cioccobianco

17712

Arabeschi Choko Rice ®

350 g As desired

METHOD

1. Combine the milk and Traditional Paste Cioccobianco with the white

base and mix well.

2. Process the mixture in the batch freezer and then variegate with

Arabeschi® Choko Rice.

NOCCIOCACAO SNACK

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Code

61901

Product

Gianduiotto Sprint Milk Panna

Quantity

1130 g 2L

Product

Quantity

White Base

3300 g

Milk

300 g 400 g

500 ml

50702

Traditional Paste Gianduia

84902

PinoPinguino Wafferino

As desired

84902

PinoPinguino Wafferino

As desired

60812

Roasted Hazelnuts PreGel

As desired

60812

Roasted Hazelnuts PreGel

As desired

26506

Gran Stracciatella Reale

As desired

26506

Gran Stracciatella Reale

As desired

METHOD 1. Add the Gianduiotto Sprint to the milk and cream and mix well. 2. Process the mixture in the batch freezer and then variegate with PinoPinguino Wafferino, Roasted Hazelnuts PreGel and a few lines of Gran Stracciatella Reale to create the final decoration.

Code

METHOD 1. Add the milk and the Gianduia Traditional Paste to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with PinoPinguino Wafferino, Roasted Hazelnuts PreGel and a few lines of Gran Stracciatella Reale to create the final decoration.

NOCCIOLATTE SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3300 g

Milk

300 g

54802

Traditional Paste Choco-Hazelnut

53802

Arabeschi Nocciolatte

As desired

95704

Roasted Hazelnut Grains

As desired

400 g

METHOD 1. Combine the milk and the Traditional Paste Choco-Hazelnut with the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Nocciolatte and Roasted Hazelnut Grains.

DOUBLE CHOCO SNACK

Code

93808

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Product

Cioccolatte Sprint (on water) Hot water (at least 60°C)

84902

PinoPinguino Wafferino

Quantity

1750 g

Product

Quantity

White Base

3650 g 350 g

2,7 L

56522

Traditional Paste Cacaopat

As desired

84902

PinoPinguino Wafferino

METHOD 1. Combine the Cioccolatte Sprint with the hot water and mix well. Let the mixture rest for about 30 minutes. 2. Process the mixture in the batch freezer and then variegate with PinoPinguino Wafferino.

Code

As desired

METHOD 1. Add the Traditional Paste Cacaopat to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with PinoPinguino Wafferino.

CHOCO CARAMEL SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3600 g

Milk

250 g

27406

Traditional Paste Caramelllatte Concentrated

17206

Arabeschi Caramelllatte

As desired

53116

Gran Stracciatella Reale Milk

As desired

150 g

METHOD 1. Combine the milk and Traditional Paste Caramelllatte Concentrated with the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Caramelllatte and Gran Stracciatella Reale Milk.

TROPICAL CHOCO SNACK

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Code

Product

Quantity

Product

Quantity

White Base

3500 g

White Base

3500 g

Milk

200 g

Milk

200 g

50402

Traditional Paste Coconut

300 g

57528

Il Cocco

300 g

53116

Gran Stracciatella Reale Milk

As desired

53116

Gran Stracciatella Reale Milk

METHOD 1. Combine the milk and Traditional Paste Coconut with the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Gran Stracciatella Reale Milk.

Code

As desired

METHOD 1. Add the milk and Il Cocco to the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Gran Stracciatella Reale Milk.

KROCCO CARAMEL SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3600 g

Milk

250 g

27406

Traditional Paste Caramelllatte Concentrated

17206

Arabeschi Caramelllatte

As desired

55302

Arabeschi Krocco Milk

As desired

® ®

150 g

CHOCO BISQUIT

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Code

04631

Product

Italian Biscotto Sprint Milk

Quantity

Code

1500 g

04631

53116

Gran Stracciatella Reale Milk

As desired

64412

CrumbOlé Classic

As desired

METHOD 1. Add the Italian Biscotto Sprint to the milk and mix well. 2. Process the mixture in the batch freezer and then variegate with Gran Stracciatella Reale Milk and CrumbOlé Classic.

Product

Italian Biscotto Sprint Milk

55302

Arabeschi® Krocco Milk

Quantity

1500 g 3L As desired

METHOD 1. Add the Italian Biscotto Sprint to the milk and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Krocco Milk.

DARK CHOCO BISCUIT

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Code

11221

Product

Monte Nero Sprint Milk

Quantity

Code

1200 g 3,2 L

Product

Quantity

White Base

3700 g

Milk

200 g

72812

Arabeschi® Monte Nero

As desired

48902

Traditional Paste Vanilla Tahiti N (White)

64922

CrumbOlé Cocoa

As desired

72812

Arabeschi Monte Nero

As desired

64922

CrumbOlé Cocoa

As desired

METHOD 1. Add Monte Nero Sprint to the milk and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Monte Nero and CrumbOlé Cocoa.

100 g

METHOD

1. Combine the milk and the Traditional Paste Vanilla Tahiti N (White)

with the white base and mix well.

2. Process the mixture in the batch freezer and then variegate with

Arabeschi® Monte Nero and CrumbOlé Cocoa.

APRICOT TART

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3400 g

Milk

150 g

25602

Traditional Paste Biscotto

44336

Arabeschi Apricot

As desired

92022

CrumbOlé Cereal & Cocoa Beans GF

As desired

250 g

METHOD (FLAT VERSION) 1. Combine the milk and the Traditional Paste Biscotto with the white base and mix well. 2. Process the mixture in the batch freezer and then spread a first layer of gelato on the bottom of the tray and level it with a clean spatula. 3. Variegate with a layer of Arabeschi® Apricot and place the pan in the blast chiller for a few minutes. 4. Proceed with another layer of gelato and level it out again with the spatula and then put the pan back in the blast chiller. 5. Complete the pan by decorating the surface as desired with CrumbOlé Cereal & Cocoa Beans Gluten Free.

YOGO&CEREAL BAR

RECIPE Ingredients for a 4 kg gelato pan of product Code

13321

Product

Yogurt Greco Sprint Milk

92022

CrumbOlé Cereal & Cocoa Beans GF

Quantity

1200 g 3L As desired

METHOD 1. Add Yogurt Greco Sprint to the milk and mix well. 2. Process the mixture in the batch freezer and then variegate in the middle of the gelato and on the surface with CrumbOlé Cereals and Cocoa Beans Gluten Free.

LIQUI LEMON CREMOSO

RECIPE Ingredients for a 4 kg gelato pan of product Code

96121

Product

Creamy Lemon Sprint Water

92616

Arabeschi® Liquidelizia

Quantity

1250 g 2,7 L As desired

METHOD 1. Combine Creamy Lemon Sprint with the water and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Liquidelizia.

LIQUI&TOFFEE CANDY

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3700 g

Milk

150 g

57202

Traditional Paste Caramao Mou

92616

Arabeschi Liquidelizia ®

150 g

METHOD 1. Combine the milk and the Traditional Paste Caramao Mou with the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Liquidelizia.

As desired

LIQUIMENTA CANDY

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3700 g

Milk

150 g

59872

Traditional Paste Mint N (White)

92616

Arabeschi Liquidelizia ®

150 g As desired

METHOD 1. Combine milk and Traditional Paste Classic Mint N (White) with the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Liquidelizia.

LIQUI CHOCO MENTA

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3700 g

Milk

150 g

89272

Traditional Paste Mint NA (Green)

150 g

26506

Gran Stracciatella Reale

As desired

92616

Arabeschi Liquidelizia

As desired

METHOD 1. Combine milk and Traditional Paste Classic Mint NA (Green) with the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Gran Stracciatella Reale and Arabeschi® Liquidelizia.

LIQUI FRAGOLA CANDY

RECIPE Ingredients for a 4 kg gelato pan of product Code

16401

Product

Strawberry Sprint with Pieces Water

92616

Arabeschi® Liquidelizia

Quantity

1320 g 2,8 L As desired

METHOD

1. Combine the Strawberry Sprint with Pieces with the water and mix

well.

2. Process the mixture in the batch freezer and then variegate the

surface with Arabeschi® Liquidelizia.

LIQUIDELIZIA CANDY

RECIPE Ingredients for a 4 kg gelato pan of product Code

73621

Product

Black Diamond Sprint Water

Quantity

1350 g 3L

56172

Traditional Paste Liquorice

92616

Arabeschi Liquidelizia ®

METHOD

1. Add Black Diamond Sprint and Traditional Paste Liquorice to the

water and mix well.

2. Process the mixture in the batch freezer and then variegate the

surface with Arabeschi® Liquidelizia.

150 g As desired

PINOPINGUINO SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

White Base 00744

82272

3700 g

Milk

50 g

Panna Alpina

50 g

Cocoa Sponge Cake 31606

Quantity

1 rectangular sheet

Zuppi Chocolate

100 g

Water

100 ml

PinoPinguino Classic

As desired

METHOD (FLAT VERSION) 1. Combine the milk and the Panna Alpina with the white base and mix well. 2. Process the mixture in the batch freezer and spread on the bottom of the pan a first layer of gelato and level it with a clean spatula. 3. Place the sheet of Cocoa Sponge Cake brushed with Zuppi Chocolate (previously diluted with water). 4. Proceed with a further layer of gelato and level it again with the spatula, then place the pan in the blast chiller. 5. Complete the pan by decorating it with PinoPinguino Classic as desired and blast chill again for a few minutes.

PINOPINGUINO COCCO SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

50402

Product

White Base

3500 g

Milk

100 g

Traditional Paste Coconut

200 g

Cocoa Sponge Cake 31606 82272

Quantity

1 rectangular sheet

Zuppi Chocolate

100 g

Water

100 ml

PinoPinguino Classic

METHOD (FLAT VERSION) 1. Combine the milk and Traditional Paste Coconut with the white base and mix well. 2. Process the mixture in the batch freezer and spread a first layer of gelato on the bottom of the pan and level it with a clean spatula. 3. Put a sheet of Cocoa Sponge Cake brushed with Zuppi Chocolate (previously diluted with water). 4. Proceed with a further layer of gelato and level it again with the spatula, then place the pan in the blast chiller. 5. Complete the tray by decorating it with PinoPinguino Classic as desired and blast chill again for a few minutes.

As desired

ANGEL SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

58072

Product

White Base

3500 g

Milk

150 g

Traditional Paste Ciambella Sponge Cake

62476 20072

Quantity

150 g 1 rectangular sheet

Zuppi Maraschino

100 g

Water

50 ml

Cioccolatina Bianca

As desired

METHOD (FLAT VERSION) 1. Combine the milk and Traditional Paste Ciambella with the white base and mix well. 2. Process the mixture in the batch freezer and spread a first layer of gelato on the bottom of the pan and level it with a clean spatula. 3. Put a sheet of sponge cake brushed with Zuppi Maraschino (previously diluted with water). 4. Proceed with a further layer of gelato and level it again with the spatula, then place the pan in the blast chiller. 5. Complete the tray by decorating it with Cioccolatina Bianca as desired and blast chill again for a few minutes.

PAN DI CACAO E LATTE SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3600 g

Milk

100 g

METHOD (FLAT VERSION)

1. Combine the milk, Panna Alpina and Honey Topping with the white

base and mix well.

2. Process the mixture in the batch freezer and spread on the bottom of

the pan a first layer of gelato and level it with a clean spatula.

00744

Panna Alpina

50 g

3. Place the sheet of Cocoa Sponge Cake brushed with Chocolate Zuppi

78906

Honey Topping

50 g

4. Proceed with a further layer of gelato and level it again with the the

1 rectangular sheet

5. Complete the pan by decorating as desired with the chocolate sponge

Cocoa Sponge Cake 31606

Zuppi Chocolate

100 g

Water

100 ml

(previously diluted with water).

spatula, then place the pan in the blast chiller. cake.

SIESTA SNACK

RECIPE Ingredients for a 4 kg gelato pan of product Code

58072

Product

White Base

3500 g

Milk

150 g

Traditional Paste Ciambella

150 g

Sponge Cake 68976

Quantity

1 rectangular sheet

Zuppi Rum

100 g

Water

50 ml

87902

Arabeschi Orange Ripples N

As desired

67572

Cioccolatina Classic

As desired

METHOD (FLAT VERSION) 1. Combine the milk and Traditional Paste Ciambella with the white base and mix well. 2. Process the mixture in the batch freezer and spread on the bottom of the tray a first layer of gelato and level it with a clean spatula. 3. Place a sheet of sponge cake brushed with Zuppi Rum (previously diluted with water). 4. Proceed with another layer of gelato and level it again with the spatula, then place the pan in the blast chiller. 5. Complete the pan by decorating as desired with Arabeschi® Orange Ripples N and Cioccolatina Classic.

WHITE CIOCCO COCCO PRALINA

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3500 g

Milk

200 g

55502

Traditional Paste Cioccobianco

150 g

50402

Traditional Paste Coconut

150 g

54922

Arabeschi Cocco Snack

As desired

METHOD 1. Combine the milk and the Traditional Paste Cioccobianco and Traditional Paste Coconut to the white base and mix well. 2. Process the mixture in the batch freezer and variegate the surface with Arabeschi® Cocco Snack.

CHOCO COFFEE POWER

RECIPE 1

RECIPE 2

Ingredients for a 4 kg gelato pan of product

Code

04408

Product

Ciocconero Sprint (on water) Boiling water

Quantity

Code

1750 g

93618

2,6 L

Plain Chocolate Sprint WMD Boiling Water

Quantity

1750 g 2,5 L

17422

Arabeschi® Coffee Crunch

As desired

17422

Arabeschi® Coffee Crunch

As desired

67614

Catalan Crunchy Grains

As desired

67614

Catalan Crunchy Grains

As desired

METHOD 1. Add the Ciocconero Sprint to the boiling water and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Coffee Crunch and Catalan Crunchy Grains.

Product

METHOD

1. Add the Plain Chocolate Sprint WMD to the boiling water and mix

well.

2. Process the mixture in the batch freezer and then variegate with

Arabeschi® Coffee Crunch and Catalan Crunchy Grains.

DELI CHERRY

RECIPE Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3500 g

Milk

200 g

59372

Traditional Paste Cioccolatino

26122

Arabeschi Cherry Bonita

As desired

67614

Catalan Crunchy Grains

As desired

300 g

METHOD 1. Combine the milk and the Traditional Paste Cioccolatino with the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Cherry Bonita and Catalan Crunchy Grains

CHOCO NOCCIOLA PRALINA

TRADITIONAL PASTE CHOCO-HAZELNUT Ingredients for a 4 kg gelato pan of product Code

Product

Quantity

White Base

3300 g

Milk

300 g

54802

Traditional Paste Choco-Hazelnut

400 g

13442

Arabeschi Choco-Hazelnut Rock

As desired

60812

Roasted Hazelnuts PreGel

As desired

METHOD 1. Combine the milk and Traditional Paste Choco-Hazelnut with the white base and mix well. 2. Process the mixture in the batch freezer and then variegate with Arabeschi® Ciocco-Hazelnut Rock and Roasted Hazelnuts PreGel.