MOJITO & CAIPIRINHA
MOJITO & CAIPIRINHA
A ready to use powder for the preparation of ice creams containing alcohol. Ice creams can be made using beer, wine, bitters, spirits and cocktails. It is easy and quick to use: just dilute the contents of the pre dosed bag in the correct quantity of water (or milk) and add the desired alcoholic beverage. If used with INTEGRA PANNA you get really creamy, exciting sorbets that last very well in window displays.
| Ingredients | Whiskey | Wine | Campari | Vodka |
| Water | 2000 gr | 1500 gr | 2500 gr | 2500 gr |
| Liqueur | 600 gr | 1200 gr | 500 gr | 300 gr |
| Alcoolica | 1000 gr | 1000 gr | 1000 gr | 1000 gr |
| Integra Panna | 30 gr | 50 gr |
| PACK |
| Bag 1 Kgr |
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INTEGRA LATTE
Powdered product containing dextrose and heat modified whey proteins. The sugar/protein ratio is 65/35, which gives a perfect self-balancing effect.
Using the INTEGRA LATTE
It is added cold or hot at a dosage of 20 grams per litre of milk.
The strong binding power of the proteins enables much of the “free water” in the ice cream to be blocked, preventing it from becoming ice at standing temperature. This results in a warmer, softer structure with extended dripping time, making the ice cream easier to eat and transport.Recommended uses:
For increasing the shelf life of the ice cream
For obtaining a richer, silkier structure without increasing the fat content
For extending ice cream dripping time on the cone or in the cup
For stabilizing the ice cream so it can be transported well without re-crystalizing
For when the ageing process is not followed (for example with self-pasteurizers)
For maintaining greater softness even at low temperaturesPACK Bag 1 Kgr -
SOLOFRUTTA
A complete base for fruit sorbet containing fructose and soluble vegetable fibre. The sweet blend of fructose/oligosaccharides (including inulin, with its beneficial pro-biotic properties) is excellent for enhancing natural fruit flavours and intense colours. If used without fruit pastes, the resulting sorbet is also suitable for diabetics.
PACK Bag 0,900 Kgr -
INTEGRA STRUTTURA
Using the INTEGRA STRUTTURA
It is added cold or hot at a dosage of 20 or 30 grams per litre of milk.
The ability of the low “molecular weight” reducing sugars (enzymatic inverted sugar, high DE glucose) and polyalcohols such as sorbitol to lower the freezing point and at the same time bind free water (aided by the low DE maltodextrine and high speed stabilizers) makes the ice cream creamier, softer and silkier.Recommended uses:
For obtaining a soft, easy to scoop structure in your own milk-based ice creams.
For improving the soft-scooping properties of certain flavours (added to each individual flavour, e.g chocolate, hazelnut…)
For improving the creaminess of milk-based ice cream.
For keeping ice cream in the display cabinet for extended periods while maintaining its qualities to a premium (extension of shelf life)PACK Bag 1 Kgr




