IL GELATO DELLA TRADIZIONE THE TRADITIONAL GELATO

Transcription

1 IL GELATO DELLA TRADIZIONE THE TRADITIONAL GELATO Recipe book 1

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3 Pag. 5 : The Balancing of ingredients Pag. 6 : The Base for gelato Pag. 8: Alba Extra Hazelnut Pag. 10: Sicilian Pistacho Pag. 12: Bitter Gianduia Pag. 14: Yogurt Pag. 16: Chocolate gelato Pag. 18: Crème Brülée Pag. 20: Pure Pine nut Pag. 22: Pure Almond Pag. 24: The Fruit Flavours Pag. 26: Strawberry Pag. 28: Coconut Pag. 30: Melon Pag. 32: Peach Pag. 34 : Small Gelato dictionary 3

4 Recipe book This recipe book comes from the need to introduce to all our new and affectionate customers a summary of all of our specialties, in order to keep in touch with those who share our passion for gelato and quality products. Forty years in the business. This is the prestigious milestone achieved by Torronalba, the growth of our company has allowed the development of a wide range of products dedicated to the world of gelato and pastry to guarantee unique preparations thanks to the premium raw materials used. Our experience has enabled us to integrate the classic tastes of tradition with some new innovative flavours. Starting from the classic pastes; the flavours of traditional gelato, to the fruit flavours, not to mention the variegati, toppings and decorations to complete your creations and give life to a greedy selection you cannot help but taste. 4

5 The Balancing of ingredients Only when the balance between the raw materials is perfect is possible to obtain the right consistency and creaminess of the product. Further than having an excellent gelato, this contributes also to maintain intact the properties of the ice cream during the preservation in the showcase. A good balancing of all ingredients (sugar, milk, fats and proteins) is essential since it allows to achieve a more stable and pleasant product. This is one of the reason that led us to make this recipe book in a slightly different way, providing an alternative to the classic recipes. From our experience we learnt that if the gelato maker learns the correct methodology for balancing the flavouring pastes, these can be managed with all types of pasteurized base of any dosage, so that the final result will be more standardized, better looking in the display case and easily manageable by the salespeople. If through the balancing of flavors we get a good standard, we will certainly have fewer problems having a gelato that keeps spreadable, not shiny and smooth but not melting. This will help to have an attractive and appealing gelato in the showcase. 5

6 The Bases: Fiordilatte Recipe: Base Gaia 50: Base Gaia 50; 50g Milk; 1 litre Full Cream; 150g Sugar; 230g Dextrose; 30g Powder Milk; 40g Base Gaia 100: Base Gaia 100; 100g Milk; 1 litre Full Cream; 150g Sugar; 210g Dextrose; 30g Powder Milk; 10g Base Gaia 150: Base Gaia 150; 150g Milk; 1litro Full Cream; 150g Sugar; 200g Dextrose; 30g Base Complex 250: Base Complex 250; 250g Milk; 1litro Full Cream; 150g Sugar; 130g For Trittico machine: Base Gaia 100: 70g Milk; 640g Full Cream; 130g Sugar; 140g Dextrose; 20g To enrich the flavour just add 50g of Full cream for each kg of mix. 6

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8 Alba Extra Hazelnut Pure hazelnut paste 100%, natural and fine. Only premium hazelnuts from Cuneo and Asti. The hazelnut cultivated in Piedmont, in Langhe and Roero area, is particularly appreciated by the confectionery industry for its excellent organoleptic characteristics which allow to maintain a delicate taste and aroma after roasting. The hazelnuts from Piedmont is a premium product known worldwide. Pasteurised Base*; 710g Water; 140g Alba Extra Hazelnut paste; 90g Sugar; 60g For Trittico machine: Base Gaia 100; 70g Milk; 670g Alba Extra Hazelnut paste; 90g Sugar; 150g Dextrose; 20g *For pasteurized Base is meant a recipe made with a base of any dosage (50g-100g-150g-250g) 8

9 Sicilian Pistachio Pure pistachio paste 100% produced with Sicilian selected pistachios, roasted and refined naturally, no flavour added. The pistachio nut, native to the Mediterranean, Persia and Turkey is used for direct consumption in gelato or in pastry for flavouring various preparations. Sicily is the only Italian region where the Pistachio nut grows. The peculiarity of Sicilian pistachio is the dull green colour and its aroma that elates particularly in pastry and gelato. Pasteurised Base*; 700g Water; 150g Sicilian Pistachio paste; 90g Sugar; 60g For Trittico machine: Base Gaia 100; 70g Milk; 680g Sicilian Pistachio paste; 90g Sugar; 145g Dextrose; 20g *For pasteurized Base is meant a recipe made with a base of any dosage (50g-100g-150g-250g) 9

10 Bitter Gianduia The perfect balance between the best hazelnuts from Piedmont and a fine blend of Dutch cocoa creates one of the best gelato flavour ever. Pasteurised Base* ; 700g Water; 100g Bitter Gianduia; 100g Sugar; 50g For Trittico machine: Base Gaia 100; 70g Milk; 670g Bitter Gianduia; 100g Sugar; 140g Dextrose; 20g At last decorate with chopped or whole hazelnuts *For pasteurized Base is meant a recipe made with a base of any dosage (50g-100g-150g-250g) 10

11 Yogurt The yogurt gelato is low calories, fresh and creamy, lately is preferred to other flavours because of its lighter tastes. Simple and versatile can be enjoyed natural for those who like a touch of sour, enriched with fruit, or with a greedy decoration, in any case it remains a timeless classic. Pasteurised Base*; 960g Torronalba Yogurt; 25g Sugar; 15g For Trittico machine: Base Gaia 100; 70 g Milk; 620g Full Cream; 120g Torronalba Yogurt; 25g Sugar; 140g Dextrose; 25g *For pasteurized Base is meant a recipe made with a base of any dosage (50g-100g-150g-250g) 11

12 Chocolate Gourmand and timeless still is an evergreen among the other gelato flavours. Appreciated at any age is impossible to resist to this soft and creamy recipe made only with selected ingredients to give into temptation. Hot Pasteurised Base*; 900g Bitter cocoa powder 22-24; 70g Sugar; 30g For Trittico machine: Base Gaia 100; 70g Milk; 600g Full Cream; 90g Bitter cocoa powder 22-24; 70g Sugar; 135g Dextrose; 35g *For pasteurized Base is meant a recipe made with a base of any dosage (50g-100g-150g-250g) 12

13 Crème Brülée Sugar base paste to make the famous French dessert whose recipe dates back to 1691, which consists of a cream made with eggs, milk, full cream and vanilla. A decoration of topping caramel on top is a perfect substitute to the crunchy caramel crust of caramelized sugar. Hot Pasteurised Base*; 830g* Milk; 50g Full Cream; 30g Torronalba Crème Brûlée paste; 90g For Trittico machine: Base Gaia 100; 70g Milk; 600g Full Cream; 120g Torronalba Crème Brûlée paste; 90g Sugar; 120g *For pasteurized Base is meant a recipe made with a base of any dosage (50g-100g-150g-250g) 13

14 Pure Pine nut Pure paste 100% only with selected and slightly toasted pine nuts. The pine nut, particularly from Pisa, has unique characteristics in culinary preparations, both sweet and salty, and is appreciated all over the world. Hot Pasteurised Base*; 770g Water; 100g Pure pine nut paste; 85g Sugar; 45g For Trittico machine: Base Gaia 100; 70g Milk; 690g Pure pine nut paste; 80g Sugar; 120g Dextrose; 20g *For pasteurized Base is meant a recipe made with a base of any dosage (50g-100g-150g-250g) 14

15 Pure Almond Pure paste 100%, with peeled and roasted almonds. The almond from Avola is a rich source of nutrients,, most notably Vitamin E, unsaturated fats, magnesium, calcium and proteins. All this makes the almond a good source of energy and mostly a key ingredient, since ancient times, for sweets and confectionery preparations (nougat, almond paste, marzipan ) Hot Pasteurised Base*; 740g Water; 120g Pure almond paste; 85g Sugar; 55g For Trittico machine: Base Gaia 100; 70g Milk; 680g Pure almond paste; 85g Sugar; 145g Dextrose; 20g *For pasteurized Base is meant a recipe made with a base of any dosage (50g-100g-150g-250g) 15

16 THE FRIUT FLAVOURS The Fruit Base The bases for the fruit gelato are generally rich in fiber and low in fats. When they are milk and dairy products free they are optimal for the preparation of sorbets; refreshing preparations with water and sugar, with no milk or derivatives. To the base then fresh fruit and fruit concentrates are added to improve the flavour and colour of gelato in order to have a standard product all year round. Adding milk the preparation will become creamier and warmer on the palate. Torronalaba Fruit Range The processing of selected raw materials with the only addition of sugar, pectin, natural colourings and flavours, gives life to our fruit s selection. To be used alone, as a complement to the fresh fruit or flavouring ingredient for various preparations, Torronalba offers wide assortment of about 30 flavours to suit your fancy. 16

17 Strawberry A classic, refreshing and delicious, strawberry gelato suits young and older people. Enhanced by the scent and flavour of fresh strawberries, this preparation is a must in any display case. Base Frutta 100; 100g Water; 340g Fresh strawberries; 350g Torronalba Strawberry; 50g Sugar; 160g 17

18 Coconut Sweet and exotic the freshness of coconut gelato suits hot summer days. Torronalba coconut in paste contains a high percentage of coconut rapé. Milk free: Base Frutta 100; 100g Water; 650g Torronalba Coconut; 100g Sugar; 150g Recipe with milk: Base Frutta 100; 100g Water; 300g Milk; 360g Torronalba coconut; 100g Sugar; 140g 18

19 Melon Fresh and fragrant Cantaloupe melon is the basic ingredient for Torronalba melon paste. It is perfect for preparation of an reinvigorating and refreshing gelato. Base Frutta 100; 100g Water; 340g Melon; 350g Torronalba Melon; 50g Sugar; 160g 19

20 Peach Delicious and delicate Torronalba yellow peach paste is the basic ingredient for a delicious and light gelato which taste of Spring. Base Frutta 100; 100g Water; 340g Peaches; 350g Torronalba Peach; 50g Sugar; 160g 20

21 Small Gelato Dictionary Gelato: (Italian pronunciation: [dʒelato]) is the Italian word for ice cream. Italians use the word gelato to mean a sweet treat that is served frozen. Gelato is made with milk, cream, various sugars, and flavouring such as fresh fruit and fat based pastes. Sorbetto: Sorbet[sɔrˈbetto] is a frozen dessert made from sweetened water flavoured with fruit (typically juice or puree), wine, and/or liqueur. Base: The Base is the heart and the structure for a quality gelato. In Torronalba bases powder ingredients are already mixed and balanced in order to obtain an optimal texture, creaminess, spreadability and shelf-life, while enhancing the aroma of the flavouring paste or fruit according to the recipe. Hot process: (pasteurisation) During this process the powder ingredients in the base together with milk and sugar are mixed continuously both during the heating and the cooling. Once the mixture is cold you can add the flavouring paste. This process is essential to obtain a stabile, spreadable and creamy final result. 21

22 Cold process: (without pasteurising) during this process the powder ingredients in the base together with milk and sugar are mixed at room temperature (without heating). This method generally is used for fruit flavours and sorbets made with water. Overrun: is the amount of air incorporated into gelato during the freezing process, to give a soft texture and creaminess to the final product. For fruit flavours/sorbet the overrun is around 25-30%, for traditional gelato is around 35-40%. Pure paste: Range of 100% pure pastes, prepared using only selected raw materials and refined with no sugar, flavourings, colourings or preservatives added. Fruit pastes: pasteurized selected fruit cooked with sugar and pectin to get the best natural result with fresh fruit. Variegati (ripples): fruit paste with pieces or chocolate base creams with crunchy elements, these sauces make gelato even more delicious. For decoration after freezing. Topping: Gourmet sauces to garnish gelato cups, fruit salads and desserts as well as frozen yogurt and delicious coffee and cappuccino. 22