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gelato Montebianco Spa

Montebianco Spa: news in our Product Catalog

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We have recently introduced a new supplier: Montebianco Spa. Montebianco Spa has been a leader in the sector for over 50 years, and its goal is to: “Cultivating an ancient all-Italian tradition: artisanal ice cream. Our goal is to preserve the quality through the best ingredients.” This company is committed to ensuring safety and transparency for consumers and is characterized by continuous innovation. In this way, we can enrich our selection of products for ice cream and serve, through its products, in an even more complete way both ice cream parlors and customers who need some products in the pastry sector. The range that this company offers is wide and articulated. In fact, the Anselmi and Eurobisco lines are also part of the Montebianco “family.” The references we have selected best meet the needs of the market and an increasingly demanding clientele. In particular: STABILMIX, a historical product of the…

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Cioccolato e stacco dei cioccolatini dallo stampo

Discover 5 common problems in chocolate processing

news, PASTICCERIA, pralineria, cakes

Have you prepared some chocolates but the detachment was not perfect? Has a “patina” of sugar formed on the surface of the chocolate? Have you covered a chocolate cake but the surface is full of cracks? Today we will explain some of the most common causes of all these problems related to the processing of chocolate, so you can avoid them and make perfect chocolates! A first situation in which you may find yourself is to see annoying cracks on the surface of the chocolate. What can cause cracks on the surface? The reasons can be different but the most common are: a recoating that was carried out incorrectly (recoating layer too thin); subsequent addition of fatty substances that present an excessive contraction; expansion of the inside. Have you ever heard of “Sugar Blooming”? This second phenomenon occurs when there is an outcrop of sugar on the surface and is…

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Olio per frittura

HOW TO FRY…ACCORDING TO THE LAW

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Today we want to tell you about some guidelines and practices to keep in mind when it comes to frying foods. What are some concepts to remember to make a fry according to the law? Circular 01.11.1991 of the Ministry of Health Deterioration index Smoke point Topping up Do you want to know in detail what they mean? We will explain it to you immediately! Circular No. 1 of 11 January 1991 of the Ministry of Health provides some indications for using the frying oil. A first clarification that is given is that, to fry, it is necessary to use food oils and fats suitable for this purpose because they are more resistant to heat. In fact, the oils and fats subjected to heat treatments undergo changes in their chemical composition and this can lead to the toxicity of the oil and / or fats used for frying. For this…

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crema al pistacchio

Pistachio cream for your fillings!

Biscotti, LIEVITATI, news, PASTICCERIA, cakes

Are you looking for a cream to fill delicious pistachio croissants? Do you need a cream to fill your Panettone or your profiteroles? Have you made a cake and want to make it more delicious with the addition of pistachio cream?   Master Martini‘s anhydrous pistachio creams are the ideal solution. You can choose between Caravella Gran Pistacchio and Caravella Crunch Pistacchio. What is the difference between the two? Caravella Gran Pistacchio is ideal for filling croissants, cakes and rollè, for the preparation of semifreddi and to flavor and give taste to your desserts such as, for example, chocolates. This cream is characterized by a high spreadability, in fact it has a fluidity of 4/5, and by the taste intense pistachio. The percentage of pistachio contained is equal to 15%, it is without hydrogenated fats and with dyes natural. Caravella Crunch Pistachio is the more “crunchy” version than the previous…

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