A zabaione-flavored paste, with eggs and wine Marsala.

Traditional Pastes are used in a white base mix to give flavor to gelato. They can all be used in Pastry to give flavor to mousse, custard, patisserie creme, chantilly and heavy cream.

Gelato recipe: 100 gr Zabaione, 1000 gr White Base Mix
Pastry recipe: 80 gr Zabaione, 1000 gr Pastry or Heavy Cream

Concentrated egg yolks.

Agrolina kit: concentrated lemon juice + bonificatore essential oil.

Apricot ice cream fruit paste. Multi Use Flavor Paste can be utilized in Creams, Mousses, Butter Cream

Vanilla-gelato paste, yellow color.

Aromatic paste preparation made with white chocolate, for gelato, creams and Mousses.

Pasta made with almonds, honey and eggs.

KOF KOF - RINFORZO CAFFE is an high-concentration paste prepared with coffee.

Ice cream paste with eggs and vanilla.

Concentrated paste with coffee, white colour.

Dried Arabica coffee.

Mandarin mirror glaze, orange color.

Transparent mirror glaze.

Lyophilized mascarpone for gelato and pastry preparations.

Base ready to prepare the custard with the only addition of milk.

Gianduia (hazelnut chocolate) for ice cream rippling.

Cocoa cream and hazelnuts for the preparation of the Cremino in pan.