- Weight kg
- No. packs
Superpremium Paste Line
The maximum yield for this preparation with high Thai coconut content, unanimously considered one of the best in the world: in fact, it contains 50%. It also has another advantage: unlike grated coconut, which needs to be heated to release the aromas, Superpremium coconut can be used cold to speed up production. It is always dry and ground.
White chocolate paste
A concentrated white chocolate paste, ideal for flavouring the white gelato base; for flavouring the base mix in modern pastry; for flavouring custards or for glazing in traditional pastry.
Zabaione “g” paste
The large success gained over the years is due to its special recipe, the result of age-old ingredients and production rules. Eggs, DOC Marsala wine and sugar are the ingredients used to make this paste whose simplicity reaches excellence. In the “G” version, the product has a more intense colour, is more fluid and slightly more alcoholic.
Traditional vanilla paste
Excellent for flavouring the white ice cream base or to fill out the egg cream flavour. It contains bourbon vanilla beans and is characterised by the low dosage 25g/k and slight lemon peel note.
A high quality paste obtained from 100% real roasted peanuts. Used to make ice cream with a highly distinctive flavour yet smooth, soft and not sticky.