Semifreddo Flexi GR. Only the best refined fats. Packaging. Quantities

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1 Pastry Catalogue

2 Semifreddo Flexi GR Why is it an exclusive novelty by Prodotti Stella? Because our semifreddo does not contain hydrogenated vegetable fats. Excellent whipping qualities, offers steady results and great volume increase. Steady at both above and under-zero temperatures. Cuts evenly. Given its characteristics and potential, it may be used for virtually any cold pastry use: to decorate cakes, to create your own desserts in glasses, plated desserts, or mousses in tubs. For excellent Chantilly cream try with traditionally-made Confectioner s Custard. Packaging each carton contains 8 bags, 2kg each Quantities in a planetary mixer, add g/l milk Recipes can be customised by adding fresh cream, gelato, pasteurised base mix for gelato, or by adding/substituting water to make fruit semifreddo. Only the best refined fats. 2

3 Moussemix Powdered product with excellent cold solubility. Can be used for: Semifreddo cakes and decorations/garnishing of cakes. Single servings and small glasses. Mousses in tubs (often referred to as Warm Gelato ). Creamy desserts to be kept at above-zero temperature. (also in combination with MIX FOR CREAM + ). Advantages Easy to use. Whips quickly. Neutral/milk flavour. Does not cover added flavours. Mousse and gelato can be kept at the same temperature. Semifreddo cake retains a soft consistency and can be cut evenly. Customisable recipes The basic recipe requires use of cold pasteurised milk (500 g per 1 L of milk). Can be enriched with fresh cream (e.g. 500 ml milk, 500 ml cream and g product). Other recipes require use of processed gelato or base mix for gelato. Packaging each box contains 8 bags, 2kg each Quantities in a planetary mixer, add 500 g/l milk 3

4 Mix For Cream + This base has been designed for preparing several specialities with cream: cakes, single and mignon servings, desserts in glasses and shot glasses, creamy desserts, semifreddi, and more. Advantages With MIX FOR CREAM + Just out of the freezer Stress test (after 12 hours at room temperature) Desserts can be kept at above-zero temperature. Desserts are particularly resistant to temperature shocks, even extreme ones. They do not present liquid separation (syneresis) or collapse, unlike natural whipping cream. May be used to make desserts with the only use of milk fats (without vegetable fats). With Fresh Cream only Quattrostagioni Extremely versatile powder: can be used in several gelato and artisanal confectionery recipes. Particularly suitable for use in the planetary mixer to make semifreddi (cakes and single servings) which are richer and more textured, in comparison to those obtained by using Moussemix. Crema Base Paste product, made with fresh milk, sugar, egg yolks and stabilisers. It is suitable for several uses: add to semifreddo mixes to improve texture in mousses in tubs, semifreddo and gelato cakes. as a substitute (entirely or in part) of sugared condensed milk. 4

5 Albumix A complete powdered product made of whipping egg whites to prepare by a fast, simple and hygienically safe process Italian-style meringue Uses For flambè decorating As a mandatory component of classic Italian-style semifreddo. To make confectionary classics such as traditional baked meringues or spumiglie. When making semifreddo, Albumix can be used in combination with other powdered semi finished products such as Moussemix and Semifreddo Flexi GR. Added to fresh cream and Mix For Cream + makes classic Italian-style semifreddo, without vegetable fats. Advantages Easy to use Hygienically safe Imparts to the end product a lighter and cleaner taste compared to semifreddo made with vegetable fats. Packaging each box contains 12 bags, 1kg each Quantities 150 g per 100 g of water 5

6 Cremalampo Pasticciera Perfect mix for the making of excellent dessert creams, through cold processing. Advantages EASY TO USE. We suggest use of a planetary mixer or electric beater. It can also be prepared by a normal whip in a short time (in 2-3 minutes) by mixing the product with milk. Creams have a smooth and velvety texture; a delicate taste of custard. It can be personalised with a number of Pastecrema. Packaging each box contains 6 bags, 2kg each Quantities g/l milk 6

7 Jelly Mix Powdered product suitable for cold processing of a number of specialties: aspic, fruit pallette, panna cotta, creme brûlée and many other kinds of creamy desserts. Uses to make traditional panna cotta and panna cotta enriched with exclusive Pastecrema such as Disaronno Amaretto and Zabaione Florio, decorated and garnished with Salse Topping, Variegati Quattrostagioni, glacages and decorations in chips. aspics to be used for glass desserts and as decorations on cakes and single servings. Fruit Palette gelée, to use as cake fillings. Mini-desserts, also served in glasses. Crème brûlée. Crema catalana. Advantages EASY TO USE: simple processing, does not require warm processing. It is enough to use liquids (e.g. milk, cream, wine or liqueur) or fruit shakes at room temperature. VERSATILE: many specialities can be obtained by using this product. BOOST YOUR CREATIVITY WITH JELLY MIX: expand your offer and create an appealing layout with trendy and tasty creations. Packaging each box contains 12 bags of 1kg each Dose d impiego 210 g/l (to make gelée) g/l (to make panna cotta) 7

8 The Pastecrema A wide range of extremely versatile semi-finished pastes: includes pastes that are ideal for enriching cream, custard, cakes and desserts; special pastes to garnish and fill many pastry and cold pastry specialities. Many are excellent to be used in combination with chocolate. The range includes Exclusive Brands (e.g. Disaronno, Zabaione Florio, Blucaos, etc.). SICILIAN PISTACHIO CREAM Superior quality product that will satisfy even the most demanding confectioners and gelato makers. It is suitable for making elaborate, refined pastry and cold pastry productions. The paste is exclusively made by refining the best selection of Sicilian pistachios. Also available without food colouring. This paste was used by the 2006 winners of the Gelato World Championship to make their winning creation. ZABAIONE FLORIO Florio winery was founded in 1833 in Marsala (Sicily), in the heart of the Italian sunbelt. Following in the antique tradition of Florio winery, leading producers of Marsala wine, we created two unique zabaione pastes: ZABAIONE GELATERIA and ZABAIONE CONFECTIONERY. The use or Marsala Florio ensures their unique flavour. The high content of eggs and egg yolks gives this product body and intense colour. A special production process ensures perfect miscibility. It is an exclusive by Prodotti Stella. GIANDUIONE Hazelnut paste (its main ingredient) along with top quality cocoa mixes, to recreate the typical flavour of Gianduia in craft confectionary. The creaminess of the paste makes it easy to use in pastry and cold pastry as a filling for cakes and single servings; can be also used to enrich custard and whipped cream. 8

9 Paste Creative Creative Pastes help you unleash your creativity in pastry and catering. They represent the perfect, yet unexpected, combination of two flavours. Great to customise chocolate, and more. Suitable for making new desserts, bavaresi, charlotte and biscuits. They can also be used to enhance cream and custard. The range: Orange & Pimento Cinnamon & Vanilla Lavender & Rosemary Hot Pepper & Cherry Rum & Coffee Ginger & Lemon Packaging each carton contains 6 jars of 1.4 kg each; mixed carton can be ordered Pastefrutta PASTEFRUTTA is a wide range of products that are divided in two lines: GELOSTELLA 200 and GELOSTELLA 100. They can be used in pastry and cold pastry, to flavour desserts and cakes and to decorate. Serie 200 products are characterised by the high content of fruit pieces, whereas Gelostella 100, with the exception of Amarena, are smoother and more concentrated. Pastefrutta 100 Can be used alone or in combination with fresh/frozen fruit, to enhance dessert flavour and colour. 9

10 The Coatings Prodotti Stella Coatings is a high quality range of products, used to enhance cold pastry creations. They make decorating and filling an extremely easy process. The advantages of Prodotti Stella Coatings Delicious: thanks to their high quality ingredients. Such a characteristic is hard to find in products designed for these uses. Excellent fluidity: they maintain perfect fluidity after being warmed, also at room temperature. Easy to use: extremely easy to use: develop new recipes and creations in no time. Appealing: give a new look to your horizontal or vertical gelato show case. Unleash your creativity: these products are designed to enhance the work of artisanal confectioners by helping them develop unique cold pastry creations. 10

11 The Coatings All coatings follow the same principles: high quality ingredients, high content of white chocolate, no hydrogenated fats or artificial colours. Such products, therefore belong to both Tale&Quale Line and, some of them, to the Total Natural Line. The range: Orange Coffee Caramel White Chocolate Coconut Plain Excellence Wildberries Hazelnut Pistachio Milk Prestige 11

12 The Glacages Prodotti Stella glacages have been specifically designed to cover, easily and fast, the top and the edges of semifeddo cakes, single servings, desserts, gelato cakes, and frozen pieces They are therefore high quality, ready-to-use ingredients, suitable for decorating modern cakes in a fast and easy way. Prodotti Stella Chocolate Coating is special because: its main ingredient is powdered chocolate. its intense chocolate flavour makes cakes not only better looking but also better tasting! 12

13 The Glacages The advantages of Prodotti Stella Glacages fruit coatings do not require heating up: they are ready to use. Excellent fluidity and spreadability Do not go lumpy Stick immediately to cake sides or single portions. Do not drip or form runs. Topping does not stick to the knife when cutting the cake, thus guaranteeing perfect slices. The range: Amarena Orange Chocolate White Chocolate Strawberry Lemon Pear 13

14 Variegati Quattrostagioni This fruit-rich line of products has been specifically designed to enhance flavour and appeal of semifreddi, mousses in tubs and many other pastry creations. Variegati Quattrostagioni are made with the best selection of fruit, picked at its ripest. Thanks to a special process, the fruit maintains its organoleptic properties intact, including its natural flavour. The products retain their softness even after long storage at below-zero temperatures; they are therefore ideal for garnishing, filling and decorating: enjoy the scent and soft flavour of fruit at its best. WILD STRAWBERRIES CONFECTIONERY and WILD BERRIES CONFECTIONERY have the most fluid texture among the products of the range. The range: Fig Strawberry Wild strawberries confectionery Wild berries Wild berries confectionery Green apple Peach Tropical Strawberry grape 14

15 Grains and Chips A line of products designed to assist pastry and gelato makers in creating and decorating their creations in an appealing way according to their personal fantasy. COCOA BUSCUITS BUTTER COOKIES CEREALS SCROCKY ARLECCHINO CONFETTI SMALL CEREALS CRISPIES WHITE CHOCOLATE DROPS AMARETTO GRAINS Amarenata AMARENATA WHOLE FRUIT High quality black cherries in syrup. Because of their not-too-sweet flavour, colour and consistency, they highly differ from other products on the market. The product consists of 60% drained cherries in 40% syrup. Suitable for use in traditional gelato recipes, as well as in pastry creations such as pies, meringues, tartellette and shortcrust pastry boats. Available in the following diameters: 18/20 20/22 PRALINED ALMOND CHIPS HAZELNUT CHIPS PRALINED HAZELNUT CHIPS PRALINED PISTACHIO CHIPS MILLESTELLE COCOA WHOLE TOASTED HAZELNUTS PRALINED PINE SEEDS Farcifruit Neutral A transparent paste jelly suitable for a wide range of uses both in pastry and traditional gelato making. It has a neutral taste, that makes it perfect to use in combination to Pastecreme (e.g. to create a marble effect, used with Cocoa Sauce, Caramel Sauce, and more). USES To create mirror glazes on cakes and single servings: keeps shiny and transparent even at below-zero temperatures. To fill semifreddo, cakes and mousses in tubs: in combination with Variegati Quattrostagioni or Pastecrema and Pastefrutta and fresh fruit. To brush over fresh fruit, both in cakes and fruit salads/sauces. 15

16 Topping Sauces Prodotti Stella TOPPING SAUCES are characterised by their unique texture and organoleptic properties which make them perfectly suitable for a wide range of uses in traditional gelato and pastry making. They can also be used to decorate and fill cakes, semifreddi, mousses in tubs and desserts. They are a perfect complement to Farcifruit Neutro, making wonderful mirror glazes. The range: Amarena Coffee Cocoa Cocoa and Hazelnut Caramel Strawberry Kiwi Raspberry Milkmint Lattemou Mandarinetto Isolabella Hazelnut Tropical Wild berries Zabaione Prestige Line: Chocolate White Chocolate Hazelnut Pistachio 16

17 Artistic Sugar Easy to use Available in yellow, red, blue and transparent. Combine them to obtain your perfect colour pallet. You can use it to create any shape you like, easily creating a pulled sugar effect. Because of its low absorption of air-humidity, decorations do not run and remain shiny and crystal clear. Try it! You can also try Artistic Sugar Neutral as a sucrose substitute in low-calorie cakes. The range: Artistic Sugar (neutral) Artistic Sugar YELLOW Artistic Sugar RED Artistic Sugar BLUE Packaging each box contains 5 bags of 2kg each different products can be packed in the same carton 17

18 Fornogel FORNOGEL line of semi-finished bakery products represents an optimal solution both in pastry and gelato making as it makes creation of high quality cakes and semifreddi an easy and fast process. SPONGE CAKE It is soft and slices perfectly; its texture can absorb the syrup without flaking, up to double its weight. COCOA SPONGE CAKE Extra-soft and slices perfectly; it has a light and homogeneous texture with thin cells. It is particularly suitable for enriching many pastry specialities, such as cakes and pastries, as well as cold pastry specialities (e.g. semifreddi, mousses in tubs, slices, FORESTA NERA, SACHER, and more). DOBUS ROLL It is thinner than sponge cake and is characterised by a unique softness that makes it ideally suited for rolls, and as a thin complement to mousses and single portions. BIGNE 45 MM. Thanks to its crumbly texture and delicate taste, it gives semifreddi a perfect combination of softness (the filling) and crispiness. Suitable for meringue cakes, fillings and decorations. CRUMBLED MERINGUE Thanks to its crumbly texture and delicate taste, it gives semifreddi a perfect combination of softness (the filling) and crispiness. Suitable for meringue cakes, fillings and decorations. SHORTCRUST TARTELLETTE 45 MM. They are characterised by the high content of butter and by their crumbly texture, which make them ideal bases in pastry, above all to be filled with creams and fruit. 18

19 Bagne Fantasia A range of alcohol-free syrups to be used to soak Sponge Cake and Dobus Roll. Ideally suitable for pastry and gelato creations. Sponge Cake soaked with FANTASIA SOAKING SYRUPS does not freeze at below-zero temperatures and is enhanced by a number of flavours. The range: Alkermes Coffee Maraschino Rum Packaging 1.3 kg jar Quantities 100 g of product per 50 g of water 19

20 UNI EN ISO 9001: CERT. n Since 1936 Prodotti Stella S.p.A. via IV Novembre, 12 Altavilla Vicentina (VI) ITALY T F info@prodottistella.com Ottobre 10