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All the recipes are calculated to 1 Kg of ice cream. Please do not hesitate to contact us, should you need any other special ice cream recipe.
SWEET ALMOND
Sweet almond paste
0.080 Kg
White base
0.920 Kg
Mix with whisk.
Freeze in the batch freezer.
CHEWING GUM
Chewing gum paste 0.050 Kg
Sugar 0.060 Kg
Water 0.200 Kg
White base 0.690 Kg
Freeze in the batch freezer.
CHOCOLATE COOKIES
Chocolate base 1.000 Kg
Cookies 0.100 Kg
Freeze in the batch freezer.
Apply 2 layers of cookies and 2 layers of ice cream.
DULCE DE LECHE
(Spanish speciality)
Dulce de leche paste 0.080 Kg
White base 0.920 Kg
Mix with whisk.
Freeze in the batch freezer.

PRALINE
Praline powder 0.060 Kg
Yellow base 0.940 Kg
Mix with whisk.
Freeze in the batch freezer.
MILK CHOCOLATE
Chocolate base 0.500 Kg
White base 0.500 Kg
Mix with whisk.
Freeze in the batch freezer.
BANANA
Banana paste 0.025 Kg
Inverted sugar 0.030 Kg
Bananas 0.270 Kg
White base 0.680 Kg
The bananas are well ripe. Pass them through the juice extractor. Freeze in the batch freezer.
NOUGAT
Vanilla extract 0.010 Kg
White base 0.990 Kg
Mix with whisk.
Freeze in the batch freezer.

Nougat paste 0.300 Kg
Incorporate the nougat pieces when the ice cream is coming out from the batch freezer.
YOUGHURT
Youghurt powder 0.030 Kg
Fresh milk 0.140 Kg
Inverted sugar 0.035 Kg
White base 0.920 Kg
Dissolve the youghurt powder in the fresh milk. Mix with whisk. Freeze in the batch freezer.
LOUISIANA
Vanilla paste 0.030 Kg
Yellow base 0.970 Kg
Mix with whisk. Freeze in the batch freezer.
Caramelized pecannut 0.040 Kg
Caramel topping 0.050 Kg
Make 2 layers of ice cream and 2 layers of the above topping. Decorate on top.
GIANDUYA
Gianduya paste 0.050 Kg
White base 0.950 Kg
Mix with whisk. Freeze in the batch freezer.
Chopped hazelnuts 0.030 Kg
Chocolate cover 0.035 Kg
2 layers of ice cream, 2 layers of topping and decoration on the top.
LIQOURICE
Liqourice paste 0.050 Kg
Yellow base 0.950 Kg
Mix with whisk. Freeze in the batch freezer.