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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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 PANNA
Powdered product containing pre-emulsified hydrogenated vegetable fats, supported on low DE glucose syrup mix in powder and sodium caseinate (milk protein). The fat/carbohydrate ratio is about 50/40, which gives a perfect self-balancing effect
Using the INTEGRA PANNA
It is added cold or hot at a dosage of 20 or 30 grams per litre of milk
The ability of the emulsifiers to bind and distribute air through the ice cream, and the high melting point of the fat, let you create a really full-bodied, low fat ice cream, which is particularly “warm” and has a stable, “vertical” structure (ice cream piled high in the tray)Recommended uses:
For displaying the ice cream higher in the tray despite using old generation bases that do not usually allow it
For attaining a particularly rich ice cream while maintaining a relatively low fat content
For stabilizing an individual flavour that tends to “collapse” or melt (e.g. zabaione, tiramisù, meringue…)
For producing gelato cups to be eaten at the table (in combination with the INTEGRA LATTE).PACK Bag 1 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
