Sicilian almond Paste. Soft and sweet, marzipan style.

A zabaione-flavored paste, with eggs and wine Marsala.

Traditional Pastes are used in a white base mix to give flavor to gelato. They can all be used in Pastry to give flavor to mousse, custard, patisserie creme, chantilly and heavy cream.

Gelato recipe: 100 gr Zabaione, 1000 gr White Base Mix
Pastry recipe: 80 gr Zabaione, 1000 gr Pastry or Heavy Cream

Apricot ice cream fruit paste. Multi Use Flavor Paste can be utilized in Creams, Mousses, Butter Cream

Agrolina kit: concentrated lemon juice + bonificatore essential oil.

Concentrated egg yolks.

KOF KOF - RINFORZO CAFFE is an high-concentration paste prepared with coffee.

Ice cream paste with eggs and vanilla.

Pasta made with almonds, honey and eggs.

Aromatic paste preparation made with white chocolate, for gelato, creams and Mousses.

Vanilla-gelato paste, yellow color.

Concentrated paste with coffee, white colour.

Dried Arabica coffee.

Transparent mirror glaze.

Cocoa cream and hazelnuts for the preparation of the Cremino in pan.

Base ready to prepare the custard with the only addition of milk.