MIXES FOR SEMIFREDDO

(FROZEN DESSERT)




The frozen desserts, compared to ice cream, is different in both its consistency and the percentage of contained fat. Moreover ice cream is made in an horizontal batch freezer whereas semifreddo’s are made using the classic beater.

Ready-made desserts - Neutral

It is a thick paste with a neutral taste to be flavored with Meucci's pastes, fruit, etc.

Dosage: cream gr 1000
Neutral gr 500
Meucci’s paste gr. 100
Whip up the cream

Powder mix for frozen desserts

It is a complete powder product (it doesn’t need to add any other ingredients) – cold processing. You just need to add the paste or fruit flavor in order to achieve the desired flavor.

Dosage: milk gr 1000
Powder mix for semifreddo gr 500
Meucci’s paste or fruit gr. 150
Whip up the cream

Nuovo TOP FOND - New TOP FOND

It is an excellent stabiliser for both whipped cream as well as semifreddo. Its most important quality is that of making both compact and smooth semifreddo.

Dosage for CREAM STABILIZER
gr. 40/50 each litre of cream

Dosage for SEMIFREDDO
Water gr. 200
Cream gr. 1000
Nuovo TOP FOND gr. 200
Meucci’s paste or fruit gr. 100/150
Whip up the cream