catalogo tecnoblend italian food ingredients
DESCRIPTION
Here you find the selection of ingredients for ice-cream and pastry: organic, raw materials, bases in powder, liquid bases, lactose-free, cream tastes.TRANSCRIPT
This catalog contains selected ingredients and semi-finished products for ice cream shops, pastry shops, bakeries, and food laboratories.Tecnoblend, through its brand, wants to maintainits very high reputation in the world, with customers, suppliers, civil society and Control Organisations, generating a complete confidence with regard to all the stakeholders.Tecnoblend every day develops products with high healthiness index, promoting food culture and information to consumers.
Production site
Production
Laboratory
Certifications
Nicoletti: The first brand The company was founded by Ra!aele Nicoletti as a trade com-
pany of functional ingredients for food industry, with Nicoletti
brand.
Tecnoblend: Ingredients for ice creamNew generation plants to manufacture ingredients for ice cream,
pastry shops and bakery, commercialized with Tecnoblend brand.
Lactosefree: Line without lactose A new line of products without lactose, milk and derivatives, for
those who follow a controlled diet or have particular allergies.
Scuolagelato FEDERICO IIScuolagelato organizes specific courses dedicated to ice cream
makers and training for who wants to start to produce ice cream.
Biogood: Organic rangeThe range of ingredients for the production of organic gelato.
Intensho: Ho.re.ca. rangeCreation of a new range of ingredients, specific for the ho.re.ca.
market.
1989
2003
2008
2012
2013
2014
Guided by the valuesWe are motivated by passion, enthusiasm, fairness, ethics, loyal-ty and legality, faith and respect.
Best in productWe o!er know-how, skills, products and technologies. We are e"cient ensuring food safety for producers, consumers and environment.
Made in ItalyChoice of suppliers, use of high-quality ingredients to comply with the Made in Italy for our customers. We value the Italian excellence.
Social ResponsibilityWe support activities that improve the living conditions of children in developing countries. We support local activities for young start-ups and socio-cultural events.
Lean ThinkingTecnoblend is a company that strongly believes in Lean Thinking, the pillar of business philosophy. The “Lean Thinking” is a philosophy of thought fostered by the attitude to the “continuous improvement”.
TrainingWe believe in skills and continual training. Scuolagelato Federi-co II provides the opportunity to be trained to who is already an ice cream maker and to who is not yet.
Index
10
14
42
46
48
50
59
ORGANIC GELATERIA
GELATERIA
STICK GELATO
SOFTERIA
YOGURTERIA
PASTRY
RAW MATERIALS
Organic raw materials
Nuclei
Bases for Mousse and Semifreddo
Stabilizers
Fresco “the soft ice cream becomes italian gelato”
Raw Materials
Easy line
Lactosefree line
Variegates
Nucleo
Pure chocolate coating
Macarons
Nuclei
Frozen Yogurt
Cocoa
Kit - special tastes
Organic bases in powder
Easy line / Lactose free
Cremes
Bases
Nuclei
Soluble co!ee
Easy e Latte Topping
Organic tastes without lactose
Misscake
Structure improvers
Softfree
The indispensables
Calo linePure chocolate coating
Organic tastes
Tastes
Classic tastesVegan line
11
43
51
15
47
60
25
35
38
12
45
53
18
49
61
40
11
44
52
16
47
61
29 39
12
54
18
47
61
3141
13
57
1933
Organic GelateriaSelected ingredients for the production of organic artisan gelato. All ingredients are strictly con-trolled and certified so as to guarantee the respect of the organic chain, assuring taste and respect for nature.
Selected ingredients for the production of organic artisan gelato.All ingredients are strictly controlled and certified so as to guarantee the re-spect of the organic chain, assuring taste and respect for nature.
Bases for the production of organic and high quality gelato. The cream tastes are obtained by adding fresh milk, cream and sugars to the cream base. The fruit tastes are obtained by adding fresh or frozen fruit, to the fruit base.
Raw materials
Bases in powder
CODE
CODE
BIO006
BIO001
IN0042
BIO004
BIO007
BIO008
BIO009
BIO016
BIOCARRUBA
BIOBASECREMA 250
PECTINA DI LIMONI
BIOBASEFRUTTA 250
BIOZUCCHERO DI CANNA
BIOMILAT SPRAY
BIOGLUCOSIO IN POLVERE 38DE
BIOGLUCOSIO IN POLVERE 97DE
Product obtained by grinding the seed of organic locust bean. BioCarruba is used as stabilizer for milk-based and fruit ice creams.
Base in powder for the production of Organic gelato, with hot process.
Gelling used for fruit ice cream (3g x kg of mix).It’s used for jams and marmalades too.
Base in powder for the production of Organic fruit gelato, with cold process.
Organic brown sugar.
Organic skimmed milk powder coming from farms with organic agriculture. It contains about 1% of fats.
Glucose syrup in powder with 30-40 Dextrose Equiva-lent, and sweetness lower than sugar.
Glucose syrup in powder with 90-98 Dextrose Equiva-lent, and sweetness lower than sugar.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
1 x4 kg
1 x8 kg
4 x500 g
1 x4 kg
4 x 500 g
1 x4 kg
1 x4 kg
1 x4 kg
3-4 g x kg
140 g x kg
3-8 g x kg
250 g x kg
qb
130 g+900 g H20
1 L skimmed milk
30-60 g x kg
10-40 g x kg
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Organic Gelateria
11
Liquid base for the production of Organic fruit gelato.Ideal to produce fruit sauces and variegates for decoration of ice creams, sweets and desserts.
It’s a range of products for the production of Organic gelato without lactose. Dedicated to all the consumers, but with particular attention to whom is following a controlled feeding. They are health foods that contribute to improve the quality.
Nucleo
Lactosefree Bio
CODE
CODE
BIO010
BIO002
BIO003
BIO005
BIONUCLEOFRUTTA
BIOCIOCCOLATO LACTOSEFREE
BIOLIMONE LACTOSEFREE
BIOCREMA LACTOSEFREE
For traditional italian gelato, stick gelato and fruit variegates.
Organic chocolate base, without lactose, to produce gelato by adding only water.
Organic lemon base, without lactose, to produce gelato by adding only water.
Organic cream base, without lactose, to produce gelato by adding only water.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
600 g x kg
700 g x L
500 g x L
800 g x 0,7 L
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Organic Gelateria
4 x1 kg
4 x700 g
4 x500 g
4 x800 g
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Cream tastes are used to characterize the taste and color of your gelato. They are also used to give taste and color to custards and creams, to desserts and food preparation.
Cream tastes
CODE
BIO011
BIO012
BIO017
BIO013
BIO014
BIO015
BIOLIQUIRIZIA ITALIANA
BIONOCCIOLA ITALIANA
BIOPISTACCHIO
BIOPISTACCHIO SICILIA
BIOCACAO 20/22
BIOCAFFE’ SOLUBILE
100% pure Licorice in powder from Calabria (re-gion of south of Italy).
Hazelnut paste obtained from roasted Italian hazel-nut, cultivar “Tonda gentile Trilobata”.
Pistachio paste obtained from a selection of roa-sted european pistachio.
Pistachio paste obtained from roasted pistachio from Sicily.
Special Cocoa, with 20-22% of cocoa butter.
100% Organic soluble co!ee. Obtained from a se-lected blends of Arabica and Robusta roasted co!ee.
PRODUCT DESCRIPTION NOTE
15 g x kg
100 g x kg
100 g x kg
100 g x kg
100 g x kg
15 g x kg
Organic Gelateria
13
4 x500 g
4 x1 kg
4 x1 kg
4 x1 kg
4 x250 g
1 x4 kg
GelateriaSelection of best ingredients for high quality italian gelato to give an unique and traditional taste.
15
Called also “neutri”, stabilizers are used into the ice cream to emulsify fats and to stabilize water, sugars and proteins.
They are specific ingredients for cream tastes
They are specific stabilizers for fruit ice creams, sorbets and slushes
Stabilizers
Stabilizers for cream tastes
Stabilizers for fruit ice creams, sorbets and granita
CODE
CODE
C0115
C0082
C0051
C0117
C0109
C0052
C0083
C0044
C0049
C0097
C0025
C0118
C0032
C0114
C0033
C0133
GUMCARRUBA V24
PECTINA 150
GUMCREAM COLD
GUMFRUTTA FREE
GUMCREAM FREE
GUMFRUIT COLD
GUMCREAM ME78
STABILIZZANTE SORBETTI
GUMCREAM FREE
GUMSORBETTO
GUMCREAM P35
STABILIZZANTE SORBETTI
GUMCREAM ME78
GUMSORBETTO
GUMCREAM P35
ACTIPLUS
Locust bean gum, from Italy. It’s used with hot process as stabilizer for milk-based and fruit ice creams.
Lemon pectin, hot process. Suggested for fruit ice creams and sorbets.
Stabilizer without emulsifier for milk-based ice creams. Hot process.
Stabilizer with natural ingredients, cold process. Sugge-sted for fruit ice creams, sorbets and alcoholic ice creams.
Stabilizer without emulsifier for milk-based and alcoholic ice creams. Hot process. It contains only natural ingredients.
Stabilizer with emulsifiers for fruit ice cream and creamy sorbets. Cold process.
Stabilizer with emulsifiers. Used with cold process for fruit ice creams, classic sorbets. It’s recommen-ded for alcoholic sorbets. It gives around 30% of air.
Stabilizer with natural ingredients, cold process. Suggested for sorbet with low overrun (around 25%).
Stabilizer with emulsifiers for milk-based and alcoholic ice creams. Hot process.
Stabilizer with emulsifiers for milk-based and alcoholic ice creams. Hot process. Compared to the GUMCREAM P35, it’s more performant. It delays the melting of ice cream.
Emulsifier in paste. Used with cold process for fruit ice creams and sorbets, it gives more air and more creamy structure.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
10 x 1 kg
10 kg
10 kg
1 x 10 kg
10 x 1 kg
10 x 1 kg
5 x 1 kg
5 x 1 kg
5 x 1 kg
10 x 1 kg
5 x 1 kg
25 kg
25 kg
10 x 1 kg
5 x 1 kg
5 kg
3 g/kg
5 g/kg
8 g/kg
5 g/kg
10 g/kg
3 g/kg
6 g/kg
5 g/kg
10 g/kg
3 g/kg
4 g/kg
5 g/kg
6 g/kg
3 g/kg
4 g/kg
3 g/kg
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Gelateria
Mix of ingredients composed by stabilizers, milk and sugars for the production of milk-based ice creams, fruit ice creams and sorbets.Bases
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Gelateria
They are bases to produce good and tasty ice creamsBasi crema
CODE
N0003
N0249
N0007
N0281
N0008
N0014
N0004
N0277
N0009
N0278
N0005
N0006
N0010
N0012
N0183
N0184
N0013
N0250
N0021
CREAM DELICATA 50
CREAM SUPERPANNA 100
CREAM DELICATA 100
CREAM PANNAEXTRA 50
CREAM PRIMA 100
CREAM PLUS 150
CREAM NOBILE 50
CREAM FREDDO 50
CREAM GOLD 50
CREAM ORO 150
CREAM NOBILE 100
CREAM FREDDO 100
CREAM PANNA 100
CREAM GOLD 100
CREAM OROPANNA 150
CREAM PANNA 50
UNICA 100 (crema e frutta)
CREAM SUPERPANNA 50
CREAM ROVERELLA
Base without fats and flavors, rich in milk. It requires the addition of cream and/or other type of fats. It enhances the flavour of all the tastes. Hot process.
Base with cream and refinated vegetable fats, with taste of cream. Cold process.
Base with refined vegetable fats, milk flavor. It requires the addition of a small amount of cream. Hot process.
Base with refined vegetable fats and taste of cream. Hot process. It delays the melting of ice cream. Hot process
Base with refined vegetable fats, milk flavor. The fun-ctional ingredients inside give a smooth and velvety structure for high quality ice creams. It’s suggested to whom wants a perfect gelato. Hot process
Base with refined vegetable fats and taste of cream. It doesn’t need to be pasteurized (cold process).
Base rich in refined vegetable fats, cream taste. It’s suggested for a full-bodied ice cream. Hot process.
Base with refinated vegetable fats and neutral taste. It enhances the flavor of all the tastes. Hot process.
Base with refined vegetable fats and taste of cream. It’s suggested for taste “fior di latte” (milk) and stracciatella.
Base with cream, without vegetable fats, to be used with hot or cold process. Cream taste. It requi-res the addition of few quantity of cream. For ice cream with animal fats only.
Base full of cream, without vegetable fats, with taste of cream. It requires the addition of small amount of cream. For ice creams with animal fats only. Hot process.
Unique base for milk-based ice creams and fruit ice creams. Neutral taste.
Complete base, for milk-based ice creams. Milk taste.
PRODUCT DESCRIPTION NOTE
8 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
8 x 1 kg
10 x 1 kg
10 x 1 kg
8 x 1 kg
10 x 1 kg
8 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
35 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
100 g/kg
35 g/kg
35 g/kg
35 g/kg
100 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
100 g/kg
35 g/kg
70 g/kg
35 g/kg
330 g/kg 1 x 10 kg
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
No hydro-genated
fats
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Mix of ingredients composed by stabilizers, milk and sugars for the production of milk-based ice creams, fruit ice creams and sorbets.
Bases with natural ingredients, without emulsifiers, fats and flavors. Sug-gested to whom wants to produce an ice cream with natural ingredients. They don’t contain flavors so the taste of ice cream is delicate and clear.
They are bases to produce tasty fruit ice creams and sorbets
Bases
Bases without emulsifiers
Fruit bases
CODE
CODE
N0045
N0188
N0046
N0189
N0047
N0157
N0164
N0048
FRUIT FREDDO 50
CREMANATURALE EVO 100
FRUIT FREDDO 100
FRUTTANATURALE EVO 50
FRUIT FREDDO 150
FRUIT LIMONE 50
FRUIT FIBRA 50
FRUIT FIBRA 100
Base for fruit ice creams with fats. It contains refined vegetable fats. It’s used with the addition of fruit, juices or fruit pastes. It gives a smoothy structure, like a milk-based ice cream. It doesn’t contain flavors.
Natural base for ice creams without fats and fla-vors. Hot process.
Natural base for fruit ice creams and sorbets. It’s suggested for alcoholic sorbets. Cold process.t
Base to produce lemon ice cream and sorbets. It gives a spoonable structure. Without fats.
Base rich in vegetable fibers, without fats or flavors, to produce fruit ice creams and sorbets without fats and milk. It’s used with fruit, juices and fruit pastes, it gives a spoonable structure. Cold process
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
10 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
8 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
35 g/kg
70 g/kg
70 g/kg
35 g/kg
100 g/kg
35 g/kg
35 g/kg
70 g/kg
Gelateria
Syrup bases used with cold process to produce Italian artisan gelato (with “ice cream machine” or with “soft machine”) and stick gelato. With this base you obtain high quality ice cream, like using pasteurizator.
Selected ingredients used to obtain milk-based and fruit ice creams with the same creamness and melting speed in the show-case.
Nuclei
Structure improvers
CODE
CODE
N0253
N0051
N0255
N0050
N0254
N0054
N0231
N0132
N0227
N0145
N0258
NUCLEOCREMA
FAT PIÚ
NUCLEOCIOCCOLATO
FIBRA PIÚ
NUCLEOFRUTTA
PROMIL GEL
PANNAPLUS
STABILE GR
VEGEPRO 200
STABILE GR
CREMOSO
Syrup base to use with cold process for the production of gelati, mignon, soft and stick ice creams.
Supplement of refined vegetable fats, for milk-based ice creams. It improves the structure of ice cream.
Syrup base to use with cold process for the production of cho-colate gelato, mignon, soft and stick ice creams.
Supplement of vetegable fibers, for fruit ice creams ans sorbets. It improves the structure of ice cream.
Syrup base to use with cold process for the production of sorbets, mignon, soft and fruit stick ice creams.
Supplement of milk proteins for milk-based ice creams. It increases the quantity of air and the ice cream creamness.
Supplement of cream fats for milk-based ice creams. It enhances the structure and reinforces the cream taste.
Supplement of stabilizers/emulsifiers for milk-ba-sed and fruit ice creams. It gives body and delays the melting of ice cream.
Supplement of vegetable proteins and fibers, for fruit ice creams and sorbets without dairy ingredients.
Improver of creamness, suggested to reduce the hard-ness of milk-based and fruit ice creams. Cold process.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
10 x 1 kg
5 x 1 kg
2 x 3 kg
10 x 1 kg
8 x 1 kg
2 x 3 kg
10 x 1 kg
2 x 3 kg
8 x 1 kg
1 x 20 kg
6 x 1 kg
150 g/kg
20 g/kg
500 g/kg
20 g/kg
400 g/kg
20 g/kg
30 g/kg
20 g/kg
10 g/kg
20 g/kg
20 g/kg
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Gelateria
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Ingredients with semi-liquid structure (called “pastes”), used to give flavor and color to the ice cream.
They are the most common tastes used by italian artisan gelateria.
Classic tastes
Traditional cream pastes
CODE
I0002
I0019
I0013
I0024
I0009
I0236
I0015
I0324
I0010
I0270
I0016
I0296
I0011
I0022
I0321
I0027
I0203
I0023
I0017
I0361
I0362
ANTONELLA
CREMA ARANCIALIQUOROSA
CACAO FONDENTE
BACIOTTO AMARO cocoa/hazelnut
CREMA CANNELLA
CAFFE’ MOKA
LATTE VUALA’
BACIOTTO DOLCEcocoa/hazelnut
CREMA GIALLA
CARAMELLO AL LATTE
MALAGA
BISCOTTO ELITE
CROCCANTINO AL RHUM
CIOCCOLATO BIANCO
MANDORLA
BISCOTTO
GIANDUJA AMARAhazelnut/cocoa
GIANDUJA DOLCEhazelnut/cocoa
CREAM CARAMEL
MASCARPONE
MASTIHA
Cocoa/hazelnut paste.
Orange liqueur paste.
Dark chocolate paste.
Sweet gianduja paste, with sugar.
Bitter kiss paste (cocoa-hazelnut), without sugar and with pieces of hazelnut.
Cinnamon paste.
Espresso co!ee paste.
“Dulce de leche” paste.
Sweet kiss paste (cocoa-hazelnut), with sugar and with pieces of hazelnut.
Egg cream paste.
Milk caramel paste.
Paste with taste of Marsala and Rhum, with raisins.
Biscuit paste.
Almond brittle paste with taste of rhum.
White chocolate paste.
Almond paste.
Biscuit paste with artificial colors.
Bitter gianduja, without sugar.
Cream Caramel paste.
Mascarpone paste.
Mastiha paste, with “Mastiha from Chios”.
PRODUCT DESCRIPTION NOTE
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 2,5 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
70 g/kg
with pieces
with pieces
with pieces
50 g/kg
70 g/kg
70 g/kg
70 g/kg
30 g/kg
50 g/kg
25 g/kg
70 g/kg
30 g/kg
30 g/kg
70 g/kg
50 g/kg
50 g/kg
70 g/kg
70 g/kg
50 g/kg
70 g/kg
50 g/kg
70 g/kg
70 g/kg
Gelateria
Paste crema tradizionali
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Gelateria
CODE
I0028
I0234
I0299
I0222
I0350
I0372
I0035
I0271
I0272
I0045
I0034
I0235
I0046
I0030
I0033
I0298
I0297
MARRONS GLACES
PISTACCHIO
NOCCIOLA EXTRA S scura
VANIGLIA GOLD
MENTA EXTRA
PISTACCHIO GRANELLATO new
NOCCIOLA ORO con aroma
VANIGLIA MADAGASCAR
MENTA LATTE
TIRAMISU’
NOCCIOLA STABILIZZATA
ZABAGLIONE
TORRONE
NOCE
NOCCIOLA 100% S
VANIGLIA BOURBON
PANNA COTTA
Marron glaces paste, with pieces.
Pistachio paste with almond taste.
Hazelnut paste, high roasting.
Vanilla paste, Tahiti type, with pieces and natural vanilla extract.
Peppermint paste.
Sweet pistachio with pistachio grains.
Hazelnut paste, with flavors.
Vanilla paste with pieces, with citrus aftertaste and vanilla extract.
Sweet mint paste.
Tiramisù paste.
Hazelnut paste, medium roasting, stabilized to avoid the rising of oil to the surface.
Zabaglione paste.
Nougat paste with pieces.
Walnut paste.
Hazelnut paste, medium roasting.
Vanilla bourbon paste, with natural vanilla extract.
Panna cotta paste.
PRODUCT DESCRIPTION NOTE
2 x 3 kg
2 X 3 kg
2 x 3 kg
2 x 3 kg
2 x 2,5 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 2,5 kg
2 x 3 kg
2 x 3 kg
2 x 2,5 kg
2 x 2,5 kg
2 x 3 kg
2 x 2,5 kg
2 x 3 kg
2 X 3 kg
50 g/kg
30 g/kg
70 g/kg
30 g/kg
30 g/kg
70 g/kg
70 g/kg
30 g/kg
30 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
50 g/kg
70 g/kg
30 g/kg
70 g/kg
Classic tastes
with pieces
with pieces
with pieces
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Selected and exclusive italian tastes Exclusive pastes
CODE
CODE
I0326
I0345
I0014
I0231
I0042
I0354
I0040
I0374
I0352
I0050
I0212
ARACHIDE
NAOMI
CAFFE’
CASSATA SICILIANA
PASTA 100% CON “PISTACCHIO VERDE DI BRONTE DOP”
LOLITA
PISTACCHIO PURO DI SICILIA 100% S
PASTA PISTACCHIO LUCANO
NOCCIOLA TONDA GENTILE TRILOBATA
VANIGLIA NATURALE
ZUPPA INGLESE
Roasted peanuts paste.
Hazelnut/cocoa spreadable cream to be used asit is in the gelato tray.
Concentrated co!ee paste.
Sicilian cassata paste, with candied fruits.
Pistachio paste “Pistacchio verde di Bronte DOP” - Italy.
Hazelnut paste with taste of wafer.
Whole Sicilian pistachio paste - Italy.
Pistachio paste, origin from Basilicata (South of Italy).
Italia hazelnut “Tonda Gentile Trilobata” paste, medium roasting.
Vanilla paste, bourbon taste, with pieces and natu-ral flavors. It contains vanilla extract.
Zuppa Inglese concentrated paste.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
2 x 2,5 kg
2 x 2,5 kg
2 x 2,5 kg
2 x 3 kg
2 x 2,5 kg
6 x 1,25 kg
2 x 3 kg
2 x 2,5 kg
2 x 3 kg
2 x 3 kg
6 x 1,25 kg
70 g/kg
qs
15 g/kg
250 g/kg
70 g/kg
50t g/kg
70 g/kg
70 g/kg
70 g/kg
30 g/kg
20 g/kg
Gelateria
Classic tastes
Tastes tovariegate
Spreadable creams to be used as it is in the gelato tray.
with pieces
I0375 EVA White chocolate spreadable cream to be used as it is in the gelato tray.
qs 2 x 3 kg
Classic tastes
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Gelateria
I0258
I0333
I0261
I0252
I0101
I0250
I0262
I0246
I0233
I0263
I0248
I0241
I0260
I0251
I0242
I0245
BANANA GIALLA
DOLCELIMONE with Lemonina
FRUTTO DELLA PASSIONE
MIRTILLO
COCCO
DOLCEMANDARINO with Lemonina
KIWI
PERA
FRAGOLA
MANGO ALPHONSO
LAMPONE
PESCA
FRAGOLINA DI BOSCO
MELA VERDE
FRUTTI DI BOSCO
MELONE
Banana paste, it gives light yellow color to the ice cream.
Lemon paste, with acidifier.
Passion fruit paste.
Blueberry paste.
Coconut taste.
Mandarin paste, with acidifier.
Kiwi paste.
Pear paste.
Strawberry paste.
Mango Alphonso paste.
Raspberry paste.
Peach paste.
Wild strawberry paste.
Green apple paste.
Wildberry paste.
Melon paste.
50 g/kg
30 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
Pastes made with high percentage of fruit, to give taste and color to fruit ice creams and sorbets.
Fruit pastesCODE
C0085
I0257
E0155
I0247
I0256
I0100
I0253
I0243
LEMONINA acidificante
ANGURIA
AROMA LIMONE BONIFICATORE
DOLCEARANCIA con Lemonina
ALBICOCCA
BANANA
AMARENA
ANANAS
Liquid acidifier for sorbets and fruit ice cream.
Watermelon paste.
Concentrated lemon flavour.
Orange paste, with acidifier.
Apricot paste.
Banana paste, white color.
Sour cherry paste.
Pinapple paste.
PRODUCT DESCRIPTION NOTE
20 g/kg
70 g/kg
1 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
70 g/kg
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3,6 kg
2 x 3 kg
2 x 3 kg
2 x 3,6 kg
2 x 3 kg
2 x 3,6 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
6 x 1 kg
20 x 60 g
23www.tecnoblend.it
Classic tastes
Gelateria
Concentrated ingredients to give taste and color. It’s suggested to use them after the pasteurization.
Aromatizers
CODE
I0006
I0322
I0003
I0001
I0254
I0008
I0323
PANNYBON
CHEESECAKE
VANIBON
YOGOBON Nature
VANIGIA’
LEMONBON
LIQUIRIZIA ITALIANA 100%
Cream flavor in powder.
Cheesecake taste.
White vanilla flavor in powder.
Yoghurt flavor.
Vanilla flavor in powder, with pieces. It gives a light yellow color to the ice cream.
Lemon flavor in powder.
Pure italian licorice in powder.
PRODUCT DESCRIPTION NOTE
6 x 1 kg
6 x 1 kg
6 x 1 kg
6 x 1 kg
6 x 1 kg
6 x 1 kg
5 x 1 kg
20 g/kg
50 g/kg
20 g/kg
20 g/kg
20 g/kg
20 g/kg
20 g/kg
Gelateria
Gelato Easy
25www.tecnoblend.it
Selected cream tastes used by italian artisan gelateriaCream tastes
CODE
N0172
N0180
N0024
N0170
N0153
N0307
N0036
N0308
N0037
N0266
N0039
N0040
N0001
N0123
N0150
N0267
N0041
N0167
EASY BLUE KID
EASY MENTA BIANCA
EASY BANANA
EASY MENTA FREDDA
EASY BUBBLE PINK new
EASY NOCCIOLA new
EASY CREMA BIANCA
EASY TIRAMISU’
EASY CAFFE’
EASY PISTACCHIO new
EASY COCCO
EASY VANIGLIA GIALLA
EASY LIQUIRIZIA ITALIANA
EASY CIOCCOLATO
EASY RICOTTA
EASY KAIMAKI
EASY YOGURT
EASY MASTIHA
Vanilla taste, blue color.
Mint taste, white color.
Banana taste, with pieces.
Mint taste, ligh green color.
Strawberry chewing gum taste, pink color.
Hazelnut taste, with grains.
Milk taste.
Tiramisù taste.
Co!ee taste.
Pistachio taste, with grains.
Coconut taste.
Yellow vanilla taste.
Licorice taste with italian licorice.
Milk chocolate taste.
Ricotta cheese taste.
Kaimaki taste.
Yoghurt taste.
Mastiha taste with “Mastiha from Chios”.
PRODUCT DESCRIPTION NOTE
8 x 1,5 kg
8 x 1,8 kg
8 x 1,5 kg
8 x 1,8 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
10 x 1,2 kg
8 x 1,5 kg
8 x 1,5 kg
1,5 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,8 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,8 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,2 kg/3 L
1,5 kg/2,5 L
1,5 kg/2,5 L
The Easy line is made of complete and well-balanced ingredients to be used with water with cold process. All the tastes can be used in slush machine as well.
with pieces
Selected fruit tastes used by italian artisan gelateria, without lactose, milk and by products
Fruit tastes
CODICE
N0019
N0112
N0116
N0124
N0120
N0028
N0101
N0136
N0171
N0122
N0121
N0099
LACTOSEFREE FRUIT
LACTOSEFREE ACE
LACTOSEFREE ANGURIA
LACTOSEFREE LIMONE
LACTOSEFREE ARANCIA
LACTOSEFREE LIME
LACTOSEFREE MOJITO
LACTOSEFREE ROSA
LACTOSEFREE EXOTIC
LACTOSEFREE MANDARINO
LACTOSEFREE POMPELMO ROSA
LACTOSEFREE UVA FRAGOLA
Complete neutral base to produce sorbets, wi-thout lactose, using fruit, juices or pastes.
Orange-Carrot-Lemon taste, without lactose.
Watermelon taste, without lactose.
Lemon taste, without lactose.
Orange taste, without lactose.
Lime taste, without lactose.
Mojito taste, without lactose.
Rose taste, without lactose.
Exotic fruits taste, without lactose.
Mandarin taste, without lactose.
Pink grapefruit taste, without lactose.
Grape-strawberry taste, without lactose.
PRODUCT DESCRIPTION NOTE
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
1 kg / 2,7 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
Gelato Easy
26 www.tecnoblend.it
Gelateria
27www.tecnoblend.it
Gelateria
Gelato Easy
They are selected fruit tastes, with pieces, used by italian artisan gelateria, without lactose, milk and by products
Fruit tastes with pieces
CODE
N0104
N0103
N0102
N0106
N0110
N0098
N0105
N0109
N0173
N0100
LACTOSEFREE ANANAS
LACTOSEFREE FRAGOLA
LACTOSEFREE FRUTTI DI BOSCO
LACTOSEFREE MELA VERDE
LACTOSEFREE KIWI
LACTOSEFREE MELONE
LACTOSEFREE MIRTILLO
LACTOSEFREE MANGO ALPHONSO new
LACTOSEFREE MELONE GIALLETTO
LACTOSEFREE PESCA
Pinapple taste, without lactose.
Strawberry taste, without lactose.
Wildberry taste, without lactose.
Green apple taste, without lactose.
Kiwi taste, without lactose.
Cantaloupe melon taste, without lactose.
Blueberry taste, without lactose.
Mango Alphonso taste, without lactose.
Yellow melon, without lactose.
Yellow peach taste, without lactose.
PRODUCT DESCRIPTION NOTE
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
29www.tecnoblend.it
Gelateria
Easy eLatte
Complete ingredients to use only with milk to produce special ita-lian gelato with unmistakable taste.
CODE
N0318
N0319
N0320
N0321
N0322
N0323
N0324
N0326
N0328
N0325
N0327
N0329
EASYeLATTE OLE’
EASYeLATTE PARFAIT
EASYeLATTE CIOCCOLATO BIANCO
EASYeLATTE CIOCCOLATO
EASYeLATTE CRÈME BRULÉE
EASYeLATTE MASTIHA
EASYeLATTE TIRAMISU’
EASYeLATTE VANIGLIA
EASYeLATTE CARAMELLO! !!! !!! !!! !!! !!! !!!
EASYeLATTE CHEESECAKE
EASYeLATTE YOGURT
EASYeLATTE CAPPUCCINO
Taste of Oreo Biscuit.
Taste of Parfait.
Taste of White Chocolate.
Taste of Chocolate.
Taste of Creme Brulée.
Gelato with pure Mastiha from Kios.
Taste of Tiramisù.
Taste of yellow vanilla, with pieces.
Taste of Caramel Butterscoth.
Taste of Cheesecake.
Taste of Yogurt.
Taste of Cappuccino.
PRODUCT DESCRIPTION NOTE
3 x 1,2 kg + 1 kg
4 x 1,2 kg
3 x 1,2 kg + 3 x 1 kg
3 x 1,2 kg + 3 x 1 kg
3 x 1,2 kg +3 x 0,35 kg
4 x 1,2 kg
4 x 1,2 kg
4 x 1,2 kg
4 x 1,2 kg
4 x 1,2 kg
4 x 1,2 kg
4 x 1,2 kg
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
1,2 kg / 3 Lmilk
31www.tecnoblend.it
Line of complete ingredients to produce sugar free ice cream, with low calories and low glicemic index, with Stevia
Calostevia
Line of complete ingredients with Stevia, without added sugars. Well-balanced, they have to be used with cold process, adding only water.
Calo lineNo added sugars
Gelateria
CODE
N0174
N0175
N0310
N0309
CALOSTEVIA CREMA new
CALOSTEVIA CIOCK new
CALOSTEVIA LIMONE new
CALOSTEVIA FRAGOLA new
Milk taste, sugar free, with Stevia.
Chocolate taste, sugar free , with Stevia.
Lemon taste, sugar free, with Stevia.
Strawberry taste, sugar free, with Stevia.
PRODUCT DESCRIPTION NOTE
10 x 1,2 5 kg
10 x 1,25 kg
8 x 1,5 kg
8 x 1,5 kg
1,5 kg/2,5 L
1,5 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
Approved
3333www.tecnoblend.it
Line of complete ingredients to produce, with cold process, ice cre-ams for Vegans.Vegan line
Cream tastes for Vegans, selected from the most common italian ta-stes
Fruit tastes for Vegans, selected from the most common italian tastes
Cream tastes
Fruit tastes
CODE
CODE
N0303
N0296
N0299
N0294
N0301
N0292
N0302
N0295
N0306
N0298
N0300
N0293
N0305
N0297
N0304
VEGAN FONDENTE new
VEGAN LIMONE new
VEGAN VANIGLIA new
VEGAN FRAGOLA new
VEGAN PISTACCHIO new
VEGAN BANANA new
VEGAN TIRAMISU’ new
VEGAN COCCO new
VEGAN NOCCIOLA new
VEGAN FRUTTI DI BOSCO new
VEGAN CAFFE’ new
VEGAN MANDARINO new
VEGAN ARACHIDE new
VEGAN MELA new
VEGAN CANAPA new
Dark chocolate taste.
Lemon taste.
Yellow vanilla taste, with pieces.
Strawberry taste.
Pistachio taste.
Banana taste.
Tiramisù taste.
Coconut taste.
Hazelnut taste.
Wildberry taste.
Co!ee taste.
Mandarin taste.
Peanuts taste.
Apple taste.
Hemp taste.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
8 x 1,8 kg
10 x 1,25 kg
8 x 1,8 kg
8 x 1,5 kg
8 x 1,5 kg
10 x 1,25 kg
8 x 1,8 kg
10 x 1,25 kg
8 x 1,8 kg
10 x 1,25 kg
8 x 1,5 kg
8 x 1,5 kg
8 x 1,5 kg
10 x 1,25 kg
8 x 1,6 kg
Gelateria
1,8 kg/2,2 L
1,25 kg/2,5 L
1,8 kg/2,2 L
1,5 kg/2,5 L
1,8 kg/2,2 L
1,25 kg/2,5 L
1,8 kg/2,2 L
1,25 kg/2,5 L
1,5 kg/2,5 L
1,25 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,5 kg/2,5 L
1,25 kg/2,5 L
1,6 kg/2,5 L
Lactosefree is the line of ingredients without lactose, milk and by-products. These ice creams are good for everybody, but mostly to whom are following a controlled diet.
CODE
N0044
N0135
N0038
Fruit tastes with pieces
CODE
N0104
N0103
N0102
N0106
N0110
N0098
N0105
N0109
N0173
N0100
Gelateria
Selected cream tastes, without lactose, used by italian artisan gelateria
Lactosefree Cream tastes
LACTOSEFREE CREMA
LACTOSEFREE CREMOLATA
LACTOSEFREE CIOCCOLATO NERO
White cream, without lactose
Yellow cream with cinnamon, without lactose.
Dark chocolate, with pieces, without lactose.
PRODUCT DESCRIPTION NOTE
8 X 1,8 kg
8 x 1,5 kg
8 x 1,5 kg
1,5 kg/2,5 L
1,5 kg/2,5 L
1,8 kg/2,2 L
Line of complete ingredients, without lactose and dairy ingredien-ts, used with cold process.Lactosefree
ice cream
Selected fruit tastes, without lactose, used by italian artisangelateria with pieces
LACTOSEFREE ANANAS
LACTOSEFREE FRAGOLA
LACTOSEFREE FRUTTI DI BOSCO
LACTOSEFREE MELA VERDE
LACTOSEFREE KIWI
LACTOSEFREE MELONE
LACTOSEFREE MIRTILLO
LACTOSEFREE MANGO ALPHONSO new
LACTOSEFREE MELONE GIALLETTO
LACTOSEFREE PESCA
Pinapple taste, without lactose.
Strawberry taste, without lactose.
Wildberry taste, without lactose.
Green apple taste, without lactose.
Kiwi taste, without lactose.
Cantaloupe melon, without lactose.
Blueberry taste, without lactose.
Mango Alphonso taste, without lactose.
Yellow melon, without lactose.
Yellow peach taste, without lactose.
PRODUCT DESCRIPTION NOTE
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
35www.tecnoblend.it
36 www.tecnoblend.it
Gelateria
Selected fruit tastes, without lactose, used by italian artisangelateria
Fruit tastes
CODE
N0019
N0112
N0116
N0124
N0120
N0028
N0101
N0136
N0171
N0122
N0121
N0099
LACTOSEFREE FRUIT
LACTOSEFREE ACE
LACTOSEFREE ANGURIA
LACTOSEFREE LIMONE
LACTOSEFREE ARANCIA
LACTOSEFREE LIME
LACTOSEFREE MOJITO
LACTOSEFREE ROSA
LACTOSEFREE EXOTIC
LACTOSEFREE MANDARINO
LACTOSEFREE POMPELMO ROSA
LACTOSEFREE UVA FRAGOLA
Complete neutral base to produce sorbets, wi-thout lactose, using fruit, juices or pastes.
Orange-Carrot-Lemon taste, without lactose.
Watermelon taste, without lactose.
Lemon taste, without lactose.
Orange taste, without lactose.
Lime taste, without lactose.
Mojito taste, without lactose.
Rose taste, without lactose.
Exotic fruits taste, without lactose.
Mandarin taste, without lactose.
Pink grapefruit taste, without lactose.
Grape-strawberry taste, without lactose.
PRODUCT DESCRIPTION NOTE
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
1,25 kg/2,5 L
1 kg /2,7 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
Lactosefree ice cream
38 www.tecnoblend.it
Gelateria
Sweet sauces used for the decoration of ice creams in the showca-se, they stay soft at -14°C.Variegates
CODE
M0087
M0078
M0051
M0013
M0046
M0049
M0091
M0081
M0053
M0083
M0077
M0086
M0071
M0076
M0079
M0092
M0075
M0080
M0063
M0011
M0090
M0074
ALADINO
CARAMELLATTE
AMARENA
CIOCCOLATO
ANTONELLA
FRAGOLA
LOLITA
BIANCOCCO
LATTE GRANELLATO
PESCARANCIO
ARACHIDE
FRUTTI DI BOSCO
MIELE
BIANCORISO
LATTE VUALA
RISOCACAO
BIANCO
GIGOLO’
MIRTILLO
BISCOTTO
LIME
WAFERCACAO GRANELLATO
Sweet cooked wine, with raisins (typical from south of Italy).
Milk caramel taste.
Sour cherry taste.
Chocolate taste.
Cocoa-hazelnut taste.
Strawberry taste.
Hazelnut with wafer.
White chocolate with coconut pieces.
Milk chocolate with hazelnut grain.
Peach taste with pieces of orange.
Cocoa-hazelnut taste, with pieces of peanut.
Wildberry taste.
Honey taste.
White chocolate with cocoa cruncy cereals.
Dulce de leche taste.
White chocolate with cocoa cruncy cereals.
White chocolate taste.
Fig taste with caramelized figs.
Blueberry taste.
White chocolate with cocoa cruncy cereals.
Lime taste.
Milk chocolate with wafer and hazelnut grain.
PRODUCT DESCRIPTION NOTE
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
with pieces
39www.tecnoblend.it
Gelateria
Sweet souces for the decoration of ice cream cups, cakes, dessert. They are served at ambient temperature.Topping
CODE
M0060
M0044
M0005
M0006
M0052
M0056
AMARENA
ANTONELLA
CARAMELLO
FRUTTI DI BOSCO
CIOCCOLATO
FRAGOLA
Sour cherry taste.
Cocoa-hazelnut taste.
Milk caramel taste.
Wildberry taste.
Dark chocolate taste.
Strawberry taste.
PRODUCT DESCRIPTION NOTE
qs
qs
qs
qs
qs
qs
6 x 1 kg
6 x 1 kg
6 x 1 kg
6 x 1 kg
6 x 1 kg
6 x 1 kg
4040 www.tecnoblend.it
Gelateria
Kits contain all the ingredients in one box, so to facilitate the pro-duction of special tastes. Used in ice cream and pastry shops.Kit special tastes
The cheesecake kit, made with the typical flavor of quark cheese and biscuit, decorated with Strawberry Variegato. Used for ice cream and pastry.
Lemon is one of the most di"cult ice cream to produce. The Kit Limone facilitates and guarantees a good lemon ice cream.
Cheesecake kit
Lemon kit
CODE
CODE
I0325
I0211
KIT CHEESECAKE
KIT LIMONE
Kit composed by Cheesecake, Pasta Biscotto and Variegato Fragola.
Kit composed by Lemonina and aroma limone bonificatore.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
50 g/kg50 g/kg
qb
20 g/kg1 g/kg
Biscuit kit allows to produce a biscuit ice cream. It contains the taste (pasta) and the decoration. Used in pastry as well.
Biscuit kit
CODE
I0302 KIT BISCOTTO Kit composed by biscuit paste and biscuit variegato.
PRODUCT DESCRIPTION NOTE
50 g/kgqb
1 x 3 kg1 x 3 kg
1 x 1 kg1 X 3 kg1 X 3 kg
5 x 1 kg5 x 60g
41
Pure chocolate to cover stick ice creams and mignons.Pure chocolates
CODE
CODE
I0363
I0364
I0365
I0366
I0367
I0368
PUROFONDENTE
PUROBIANCO
PUROLATTE
PUROLIMONE
PUROARANCIO
PUROFRAGOLA
Dark chocolate.
White chocolate.
Milk chocolate.
Chocolate with taste and color of lemon.
Chocolate with taste and color of orange.
Chocolate with taste and color of strawberry.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
41www.tecnoblend.it
Gelateria
Pure chocolate to cover stick ice creams, mignons, fruits and des-serts.
Pure chocolate coating
Chocolate taste coverings used to cover stick ice creams and mi-gnons, and to produce gelato stracciatella.Stracciatelle
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
I0292
I0355
I0293
I0356
I0043
I0277
STRACCIATELLA AL LATTE
STRACCIATELLA AL LATTE
STRACCIATELLA BIANCA
STRACCIATELLA FONDENTE
STRACCIATELLA BIANCA
STRACCIATELLA FONDENTE
Milk chocolate taste.
White chocolate taste.
Dark chocolate taste.
2 x 3 kg
2 x 3 kg
2 x 3 kg
6 x 0,9 kg
6 x 0,9 kg
6 x 0,9 kg
Stick gelateriaIngredients for the production of stick ice creams, mignons, to be served at -18°C.
STICK GELATO
43
Ingredients for the production of stick ice creams, mignons, to be served at -18°C.
Selected fruit tastes used by italian artisan gelateria, without lactose,milk and by products
Stick gelateria
Fruit tastes
CODICE
N0273
N0104
N0103
N0102
N0106
N0110
N0173
N0098
N0109
N0105
N0100
EASYSTECCO COCCO
LACTOSEFREE ANANAS
LACTOSEFREE FRAGOLA
LACTOSEFREE MANGO ALPHONSO new
LACTOSEFREE MELONE GIALLETTO
LACTOSEFREE FRUTTI DI BOSCO
LACTOSEFREE MELA VERDE
LACTOSEFREE MIRTILLO
LACTOSEFREE KIWI
LACTOSEFREE MELONE
LACTOSEFREE PESCA
Coconut taste for stick.
Pinapple taste, without lactose.
Strawberry taste, without lactose.
Mango Alphonso taste, without lactose.
Yellow melon, without lactose.
Wildberry taste, without lactose.
Green apple taste, without lactose.
Blueberry taste, without lactose.
Kiwi taste, without lactose.
Cantaloupe melon, without lactose.
Yellow peach taste, without lactose.
PRODUCT DESCRIPTION NOTE
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
8 x 1,8 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
1,8 kg/2,2 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
43www.tecnoblend.it
Stick gelateria
Syrup bases used with cold process to produce Italian artisan gelato (with “ice cream machine” or with “soft machine”) and stick gelato. With this base you obtain high quality ice cream, like using hot process
Nuclei crema
CODE
N0253
N0255
NUCLEOCREMA
NUCLEOCIOCCOLATO
Syrup base to use with cold process for the production of gelati, mignon, soft and stick ice creams.
Syrup base to use with cold process for the production of cho-colate gelato, mignon, soft and stick ice creams.
PRODUCT DESCRIPTION NOTE
150 g/kg
500 g/kg
Bases in syrups, used with cold process, used to produce italian artisangelato with standard ice cream machine and soft machine, and stickice cream. Ice creams obtained with this base have the same quality tothose are produced with hot process (pasteurizazion)
Nuclei frutta
CODE
N0271 NUCLEOFRUTTA STECCO Syrup base to use with cold process for the pro-duction fruit stick ice creams.
PRODUCT DESCRIPTION NOTE
300 g/kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
N0116
N0122
N0124
N0136
N0120
N0121
N0028
N0171
N0101
N0099
LACTOSEFREE ANGURIA
LACTOSEFREE MANDARINO
LACTOSEFREE ARANCIA
LACTOSEFREE MOJITO
LACTOSEFREE EXOTIC
LACTOSEFREE POMPELMOROSA
LACTOSEFREE LIMONE
LACTOSEFREE ROSA
LACTOSEFREE LIME
LACTOSEFREE UVA FRAGOLA
Watermelon taste, without lactose.
Mandarin taste, without lactose.
Orange taste, without lactose.
Mojito taste, without lactose.
Exotic fruits taste, without lactose.
Pink grapefruit taste, without lactose.
Lemon taste, without lactose.
Rose taste, without lactose.
Lime taste, without lactose.
Grape-strawberry taste, without lactose.
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
10 x 1,25 kg
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
1,25 kg/2,5 L
They are selected fruit tastes, with pieces, used by italian artisangelateria, without lactose, milk and by products
Fruit tasteswith pieces
CODE
N0019
N0112
LACTOSEFREE FRUIT
LACTOSEFREE ACE
Complete neutral base to produce sorbets, wi-thout lactose, using fruit, juices or pastes.
Orange-Carrot-Lemon taste, without lactose.
PRODUCT DESCRIPTION NOTE
10 x 1,25 kg
10 x 1 kg
1,25 kg/2,5 L
1 Kg/2,5 L
Stick gelateria
Stick gelateria
4444 www.tecnoblend.it
Selected cream tastes used by italian artisan gelateria to produce stick
Cream tastes
CODE
N0272 EASYSTECCO CREMA Complete base, to be used with cold process, to pro-duce stick and mignon ice creams, milk taste.
PRODUCT DESCRIPTION NOTE
8 x 1,8 kg
1,8 kg/2,2 L
4545www.tecnoblend.it
Pure chocolate to cover stick ice creams, mignons, fruits and des-serts.
Pure chocolate coating
Pure chocolate to cover stick ice creams and mignons
Chocolate taste coverings used to cover stick ice creams and mi-gnons, and to produce gelato stracciatella
Pure chocolates
Stracciatelle
CODE
CODE
I0363
I0364
I0365
I0366
I0367
I0368
PUROFONDENTE
PUROBIANCO
PUROLATTE
PUROLIMONE
PUROARANCIO
PUROFRAGOLA
Dark chocolate.
White chocolate.
Milk chocolate.
Chocolate with taste and color of lemon.
Chocolate with taste and color of orange.
Chocolate with taste and color of strawberry.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
qs
Stick gelateria
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
I0292
I0355
I0293
I0356
I0043
I0277
STRACCIATELLA AL LATTE
STRACCIATELLA AL LATTE
STRACCIATELLA BIANCA
STRACCIATELLA FONDENTE
STRACCIATELLA BIANCA
STRACCIATELLA FONDENTE
Milk chocolate taste.
White chocolate taste.
Dark chocolate taste.
2 x 3 kg
2 x 3 kg
2 x 3 kg
6 x 0,9 kg
6 x 0,9 kg
6 x 0,9 kg
SofteriaLine of products to produce both artisan italian gelato and soft gelato using soft machine.
4747
Complete and well-balanced ingredients to produce italian artisan gelato using soft machine.
Ingredients to produce soft ice cream without emulsifiers. Cold pro-cess.
Syrup bases used with cold process to produce Italian artisan gelato (with “ice cream machine” or with “soft machine”) and stick gelato. With this base you obtain high quality ice cream, like using hot process.
Fresco
Softfree
Nuclei
CODE
CODE
N0274
N0253
N0275
N0255
N0276
N0254
FRESCOLATTE
NUCLEOCREMA
FRESCOYOGURT
NUCLEOCIOCCOLATO
FRESCOBASE
NUCLEOFRUTTA
Complete base to produce milk ice cream with cold pro-cess. It can be aromatized with cream paste (50g/kg).
Syrup base to use with cold process for the production of gelati, mignon, soft and stick ice creams.
Complete base to produce yoghurt ice cream with cold process.
Syrup base to use with cold process for the production of cho-colate gelato, mignon, soft and stick ice creams.
Complete base to produce, with cold process, cream tastes with fatty pastes like hazelnut, pistachio, gianduja...
Syrup base to use with cold process for the production of sorbets, mignon, soft and fruit stick ice creams.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
10 x 1,1 kg
8 x 1,2 kg
8 x 1,3 kg
650 g/kg
150 g/kg
600 g/kg
500 g/kg
550 g/kg
400 g/kg
47www.tecnoblend.it
Softeria
CODE
N0176
N0177
N0178
N0179
SOFTFREE CIOCCOLATO
SOFTFREE LATTE
SOFTFREE FRAGOLA
SOFTFREE YOGURT
Chocolate taste.
Milk taste.
Strawberry taste.
Yogurt taste.
PRODUCT DESCRIPTION NOTE
12 x 900 g
12 x 900 g
12 x 900 g
12 x 900 g
900 g/2 L
900 g/2 L
900 g/2 L
900 g/2 L
2 x 3 kg
2 x 3 kg
2 x 3 kg
4848 www.tecnoblend.it
YogurteriaLine of products to produce Frozen yogurt using soft machine.
www.tecnoblend.it
Gelateria
49
Ingredients to produce frozen yogurt with soft machine or ice cre-am machine, with cold process.Frozen yogurt
N0043
N0251
N0252
N0270
YOGURTGELATO
FROZENYOGO 10
FROZENYOGO 40
FROZENYOPLA’ new
Base with fructose, without flavors, to produce artisan gela-to or soft ice cream with 75% of yoghurt. Cold process.
Base to produce frozen yogurt with soft machine, with 10% of fresh yogurt or Greek Yogurt or milk. Cold process.
Base to produce Frozen yogurt with soft machine, with 40% of fresh yogurt or Greek Yogurt or milk. Cold process.
Base to produce Frozen yogurt with soft machine, with 15% of fresh yogurt or Greek Yogurt or milk. Cold process.
PRODUCT NOTE
10 x 0,8kg
10 x 1,1 kg
10 x 1,3 kg
10 x 1 kg
250 g/kg
200 g/kg
200 g/kg
240 g/kg
Yogurteria
49www.tecnoblend.it
CODE DESCRIPTION
PastryPastry refers to the preparation of foods such as filled doughts, pastries, cakes, cookies, chocola-te, pralines, candies and similar products.
51
Ingredients for the production of mousse, to serve at +4°C and se-mifreddi to serve at -18°C.
Mousse and Semifreddi
CODE
L0001
L0002
DESSERT BIANCO
-18° C
+ 4° C
DESSERT CIOCCOLATO
Neutral base to produce mousse and semifreddo. It can be aromatized as desired.
Base to produce chocolate semifreddi and mousses.
PRODUCT DESCRIPTION NOTE
10 x 1 kg
10 x 1 kg
190 g/kg
250 g/kg
51www.tecnoblend.it
Pastry
See the creations of Chef at pag. 60
52 www.tecnoblend.it
Pastry
Spreadable creams for filling, for desserts and sweets.
Sauces to serve hot for the decoration of cakes and desserts.
Spreadable creams
Fudge
CODE
CODE
L0009
M0001
L0086
M0002
L0043
CREMAPLUS
FUDGE CIOCCOLATO
CREMATEX
FUDGE CARAMELLO butter scotch
CREMATEX BIANCA
Cocoa-hazelnut cream, to use for sweets and desserts after cooking.
Dark chocolate taste.
Cocoa-hazelnut cream, heat-resistant.
Butterscotch caramel taste.
White chocolate cream, heat-resistant.
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
NOTE
NOTE
Ingredients to produce high quality and full-bodied custards.
Ingredients for the production of high quality - custards
Cremes
Custards
CODE
L0037
L0036
C0130
L0044
L0033
L0007
CARLA
LAURA
NUCLEO CREMAFORNO
IRINA
OLGA
CREMA PASTICCERA 100C
Complete base to produce custard “chantilly type” by adding only water. It’s
stable during cooking and freezing. Cold process.
Complete base to produce a creamy custard by adding only water. It’s
stable to cooking and freezing. Cold process.
Supplement for custards, cold and hot process. It improves the cooking and freezing stability without changing your recipe.
Complete base to produce a full-bodied and tick custard, by adding only
water. It’s stable to cooking and freezing. Cold process.
Supplement for custards, cold and hot process. It improves the structure and the cooking and freezing stability.
Base for custard produced with hot process. It avoids the use of eggs and increases the shelf-life of your custard.
PRODUCT DESCRIPTION NOTE
15 kg
15 kg
20 kg
15 kg
15 kg
10 x 1 kg
375 g/ 1 L
375 g/ 1 L
35 g/kg
400 g/ 1 L
80 g/ 1 L
100 g/ 1 L
13 kg
6 kg
6 kg
2 x 3 kg
2 x 3 kg
qs
qs
qs
qs
qs
53www.tecnoblend.it
CODE
L0074
L0076
L0078
L0075
L0079
L0080
L0081
L0082
KIT MACARONS NEUTRO
KIT MACARONS CACAO
KIT MACARONS CELESTE with artificial colors
KIT MACARONS ROSSO with artificial colors
KIT MACARONS GIALLO
KITMACARONS VERDE
KIT MACARONS ROSA
KIT MACARONS VIOLA
Neutral macaron base, to aromatize as desired. It’s suggested to be used with “Aromi in pasta”.
Chocolate macarons.
Blue macarons.
Red macarons.
Yellow macarons.
Green macarons.
Pink macarons.
Violet macarons.
PRODUCT DESCRIPTION NOTE
5,2 kg (4 kit)
5,2 kg (4 kit)
5,2 kg (4 kit)
5,2 kg (4 kit)
5,2 kg (4 kit)
5,2 kg (4 kit)
5,2 kg (4 kit)
5,2 kg (4 kit)
1 kit /0,4 L
1 kit /0,4 L
1 kit /0,4 L
1 kit /0,4 L
1 kit /0,4 L
1 kit /0,4 L
1 kit /0,4 L
1 kit /0,4 L
Pastry
Ingredients, based on almond, to produce macarons. They are di!e-rent only for the color of the finished product.Macarons
54 www.tecnoblend.it
Pastry
Chocolate modelling pastes, based on cocoa butter, for cakes deco-rations.Misscake
CODICE
L0061
L0063
L0065
L0067
L0062
L0064
L0066
L0068
MISSCAKE BIANCO
MISSCAKE CELESTE with artificial colors
MISSCAKE GIALLO
MISSCAKE ROSSO
MISSCAKE ARANCIO
MISSCAKE CIOCCOLATO
MISSCAKE ROSA
MISSCAKE VERDE
White chocolate modelling paste.
Blue chocolate modelling paste.
Yellow chocolate modelling paste.
Red chocolate modelling paste.
Orange chocolate modelling paste.
Brown chocolate modelling paste.
Pink chocolate modelling paste.
Green chocolate modelling paste.
PRODUCT DESCRIPTION NOTE
qs
qs
qs
qs
qs
qs
qs
qs
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
5555www.tecnoblend.it
Pastry
Ingredients to produce sponge cake, rollè and lady fingers.
Ingredient to produce Brittle.
Products to glaze cakes, semifreddi and mousses.
Pandispagna
Croccante mix
Glazes
CODE
CODE
CODE
L0051
L0052
L0069
L0070
PANDISPAGNA
CROCCANTE
GLASSA NEUTRA
GLASSA CIOCCOLATO
Base to produce sponge cake, rollè, lady fingers, by agging eggs. It’s stable at -20°C.
Base to produce brittle and mousli bars, easy and fast way.
Neutral sparkling glaze, to be aromatized with “Pa-stes” or “Aromi in pasta”.
Chocolate glaze. Glossy and stable from +4°C to -18°C.
PRODUCT
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
DESCRIPTION
NOTE
NOTE
NOTE
15 kg
10 x 1 kg
500 g/kg
670 g/kg
qs
qs
2 x 3 kg
2 x 3 kg
56 www.tecnoblend.it
Pastry
Ingredients to produce sweet and salty crepes.
Ingredient to produce meringues.
Sugar, to be melted and used for decoration of cakes and semifred-di.
Crepe mix
Base for meringues
Sugars for decoration
CODE
CODE
CODE
L0053
L0040
H0022
CREPES DOLCE&SALATO
ALBUPLUS
ISOMALTO
Powder base for sweet and salty crepes, by adding mik.
White egg in powder, using to produce meringues. It garantuees a constant and stable overrun.
It’s an ingredient used to create decoration and sweet sculptures for cakes and semifreddi.
PRODUCT
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
DESCRIPTION
NOTE
NOTE
NOTE
10 x 1 kg
5 x 1 kg
6 x 1 kg
400 g/kg
50 g/kg
qs
5757www.tecnoblend.it
Pastry
Fruit pastes specific to give taste and color to custards, creams and doughts.
Pastedolcefrutto
CODICE
I0244
I0310
I0332
I0249
DOLCEARANCIA
DOLCEFRAGOLA with artificial color
DOLCELIMONE
DOLCEMANDARINO
Orange taste.
Strawberry taste.
Lemon taste.
Mandarin taste.
PRODUCT DESCRIPTION NOTE
70 g/kg
70 g/kg
30 g/kg
70 g/kg
Tastes Fruit pastes without acidity.
2 x 3 kg
2 x 3 kg
2 x 3 kg
2 x 3 kg
.
Tastes
58 www.tecnoblend.it
Concentrated flavors in paste to aromatize custards, baked goods, doughts. Used in pastry and ice cream as well.
Aromiin pasta
CODE
I0195
I0196
I0120
I0123
I0125
I0206
I0126
I0122
I0210
I0124
I0127
AROMAINPASTA ARANCIO
AROMAINPASTA BISCOTTO
AROMAINPASTA CARAMELLO
AROMAINPASTA LIMONE
AROMAINPASTA PISTACCHIO
AROMAINPASTA MANDARINO
AROMAINPASTA TIRAMISU’
AROMAINPASTA FRAGOLA
AROMAINPASTA PANNA
AROMAINPASTA NOCCIOLA
AROMAINPASTA VANIGLIA
Orange taste and color.
Biscuit taste and color.
Caramel taste and color.
Lemon taste and color.
Pistachio taste and color.
I0267 AROMAINPASTA MANDORLA DOLCE
Sweet almond taste and color.
Mandarin taste and color.
Tiramisù taste and color.
Strawberry taste and color
Cream taste and color.
Hazelnut taste and color.
Vanilla taste and color.
PRODUCT DESCRIPTION NOTE
5 g/kg
5 g/kg
5 g/kg
5 g/kg
5 g/kg
5 g/kg
5 g/kg
5 g/kg
5 g/kg
5 g/kg
5 g/kg
5 g/kg
Concentrated flavours to aromatize baked goods. Heat-resistant, they are used for dought of croissants, biscuits, sponge cakes and similar products.
Flavors
CODE
E0018
E0017
E0097
E0027
E0019
E0099
AROMA ARANCIO
AROMA BURRO
AROMA CROISSANT
AROMA LIMONE
AROMA PANETTONE
AROMA VANILLINA
Orange taste.
Butter taste.
Croissant taste.
Lemon taste.
Panettone taste.
Vanillina (powder).
PRODUCT DESCRIPTION NOTE
1 g/kg
1 g/kg
1 g/kg
1 g/kg
1 g/kg
0,5 g/kg
Pastry
14 x 0,5 L
14 x 0,5 L
14 x 0,5 L
14 x 0,5 L
14 x 0,5 L
12 x 0,5 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
4 x 1 kg
Raw materialsSelction of functional raw materials for ice cream, pastry and bakery.
Milk powder and milk proteins.Milk and by-products
CODE
A0010
A0053
A0070
A0043
A0009
A0003
A0007
A0037
A0008
A0048
A0044
A0006
A0022
A0002
A0014
A0041
A0001
MILAT SPRAY
PROMIL 17L20
LATTE&PANNA
INSTANT FAT 26
MILK CREAM
OPTIFAT 26 V
PROMIL 3850
OPTIMIL 200
MILK SOFT
OPTILAT 70
PROMIL 3850
OPTIMIL 30
MILK 26
OPTIMIL 150i
LATTE MAGRO SPRAY
LATTE INTERO CONDENSATO ZUCCHERATO 9% M.G.
PROMIL 20L20
Skimmed milk powder, with 1% of sugar. High solu-bility.
Skimmed milk powder with proteins. It’s suggested for doughts and baked goods, replacing fresh milk and milk powder.
Special skimmed milk powder with small amount of cream. It replaces fresh milk.
Milk proteins with 26% of refinated vegetable fats. It replaces whole milk powder.
Skimmed milk powder with milk proteins. It’s suggested to give creamness to ice cream and velvet structure to custards.
Milk with 26% of refinated vegetable fats (conocut). It replaces whole fresh milk and whole milk powder.
Milk proteins 85%.
Milk proteins 20%. It’s used with flours to produce milk bread, baked goods, biscuits.
Skimmed milk powder with proteins. Recommended to give creamness to ice cream. It replaces skimmed milk powder.
Refinated vegetable fats (70%) of coconut. It repla-ces cream. It doesn’t produce cholesterol.
Skimmed milk powder with milk proteins. It’s suggested to give creamness to ice cream and velvet structure to custards.
Milk with 26% of refinated vegetable fats (conocut). It replaces whole fresh milk and whole milk powder.
Milk proteins 15%. It’s used with flours to produce milk bread, baked goods, biscuits.
Skimmed milk powder, high solubility.
Obtained from fresh whole pateurized milk with sugar (43%).
Skimmed milk powder with proteins. Recommended to give creamness to ice cream. It replaces skimmed milk powder.
PRODUCT DESCRIPTION NOTE
10 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
10 x 1 kg
8 x 1 kg
25 kg
25 kg
25 kg
25 kg
25 kg
25 kg
20 kg
25 kg
25 kg
15 kg
5 kg
A0062 PROMILPLUS 3950 Whey proteins 95%. It has whipping and gelling properties. It’s used for
fruit ice creams and alcoholic sorbets to improve overrun and structure.4 x 1 kg
60 www.tecnoblend.it
Raw materials
S0068
S0020
S0064
NOCCIOLE TOSTATE INTERE 13/15
NOCCIOLE TOSTATE SPEZZATE
NOCCIOLE TOSTATE IN GRANELLA
Roasted whole hazelnut, size 13-15.
Roasted brokenhazelnut.
Roasted hazelnut grain, size 2/4. 3 x 2 kg
3 x 2 kg
3 x 2 kg
61www.tecnoblend.it
CODE
CODE
CODE
D0023
F0003
D0022
F0004
D0024
CARIGUA CACAO 22/24
CARIGUA CACAO 22/24
ELDORADO
SALVADOR
MASSA DI CACAO
Cocoa powder with 22-24% of cocoa butter from Ivory Coast and Ghana. Used for ice cream and pastry, it gives an unique taste of chocolate.
Instant co!ee, obtained by Arabic and Robusta variety. Used for ice cream, pastry and drinks.
Freeze-dried co!ee, obtained by Arabic and Robu-sta variety. Used for ice cream, pastry and drinks.
Product rich in cocoa butter (53%). Used for ice cream and pastry, it gives an unique taste of chocolate.
PRODUCT
PRODUCT
PRODUCT
DESCRIPTION
DESCRIPTION
DESCRIPTION
NOTE
NOTE
NOTE
12,5 kg
8 x 500 g
10 kg
8 x 500 g
10 x 1 kg
Raw materials
Soluble co!ee
Cocoa
The indispansables
Instant and freeze-dried co!ee to use in pastry, ice cream, baked goods and drinks.
Cocoa in powder and cocoa mass. Used for ice creams and pastry, they give an unique and unmistakable taste, to obtain a special cho-colate taste.
They are ingredients used for ice cream and pastry for di!erent uses.
S0074 COCCO RAPE’Dehydrated coconut. 4 x
1 kg
by
63
Mousse SemifreddiAladino
Lolita
Cheesecake
Lime
-18° C+4° C
Mousse SemifreddiMiele
Naomi
Gigolò
Vualà
-18° C+4° C
Arachidi
Tiramisù
-18° CMousse
Mousse
+4° C
+4° C
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How to reach us
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Legend Icons and notes
NOTES
Without lactose
Without gluten
Easy in 10 minutes
For Vegans
Sugar free
With Stevia
Hot / Cold process
Time
Dosage
Portions
Temperature
Carton
Bag
Pail
Legal notesThis catalog is reserved exclusively for professional traders, buyers and custo-mers, it doesn’t contain direct information to the consumer.It contains data and indicative characteristics that could be changed at any time and without notice.These information have only informative value.Tecnoblend Srl reserves the right to remove or edit the articles in this catalog, for any technical and/or commercial reason, without any advance warning.The pictures of this catalog are just representative and they could be di!erent from the actual size of the items.
It’s forbidden any total or partial copy of this catalog without the previous writ-
ten permission of Tecnoblend Srl.
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