DESCRIPTION
BASE CESAR 100 is a powder with Fiordilatte flavor. It has a rich and soft texture, stable overtime.
DOSAGE:
100 g x lt of Milk
PROCESS:
Hot / Cold
RECIPE
100 gr + 1 lt of Milk (after adding Flavor, Milk, sugar, etc)
PRODUCT FEATURES:
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Gluten Free
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HALAL Certified
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KOSHER Certified
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The box contains: 6 X 2 KG
Established in 1959 in Cesena, PRODOTTI RUBICONE is based in the very heart of Romagna, which is one of the main hubs of Italian Good Taste. Over the first years, the company devoted itself to meeting the needs of local gelato artisans achieving growing success. After taking part in the first industry specific trade fairs, PRODOTTI RUBICONE gradually became well-known in Italy and in the important German market. The refined Good Taste of its recipes comes from the local pastry tradition. Products such as Tiramisù, Panna Cotta, Crema Antica and Mascarpone are just some of the traditional products greatly appreciated by artisanal Gelato lovers.
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PRODOTTI RUBICONE is present in artisan laboratories across all five continents and contributes to representing the Italian Good Taste worldwide. Its wide range of both traditional ingredients and innovative formulations allows to meet the productive needs of gelato artisans and modern industrial laboratories. The Good Taste of PRODOTTI RUBICONE is guaranteed by a team of quality-driven professionals. The R&D Department keeps abreast of global trends providing innovative solutions and special flavours. In addition, accurate Quality Control ensures performance and reliability for the whole range.
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Italian gelato is incredibly popular both in the world and in Italy. However, in order to find delicious Italian gelato you should know how to distinguish between gelato and usual ice cream, because, unfortunately, not all of the gelato serve the same.
Here are the best gelato ingredients for gelato projects and ice cream shops, the ingredients are manufactured in Cesena - Forli, Italia since 1959. Rubicone ingredients are very exellent for gelato, bakery shops, confectionary industry, and food service.
Rubicone, founded in Cesena - Forli, Italy in 1959 with small laboratory of hazelnut and fresh fruits with 4 gernations for producing Gelato, Yogurt, Pastry, and HE.RO.Ca, has become an international powerhouse in the foodservice sector of manufacturing and distributing specialty dessert ingredients and semi-finished goods for artisanal gelato, sorbet, soft serve frozen desserts, pastry, frozen yogurt, and coffee shops.
Rubicone’s products and services are available in more than 170 countries thanks to its subsidiaries worldwide and a network of distributors serving over 50,000 clients daily.
Bases for Gelato in Rubicone
Well balance preparation with easy formula for creation neutral mixture, gelato, ice cream, sorbet. Tradtional Bases and fruit bases will be used both hot and cold processing everyday. By the way, you can use best Bases like Base Premium 50, Base cesar 100, Fiordilatte 50, …(for milk bases), Vegetablefruit (for fruit ).
Pastes for Gelato in Rubicone
Well balance preparation with easy formula for creation neutral mixture, gelato, ice cream, sorbet. Tradtional Pastes and fruit Pastes will be used both hot and cold processing everyday. By the way, you can use best Pastes like Apricot, Apple, Banana, Biscotto, Blackberry, Blueberry, Caramel, Cheesecake, Chocolate, Cookie, Coconut, Hazelnut, Lemon, Mango, Mascarpone, Melon, Peach, Pineapple, Pistachio, Raspberry, Strawberry, Tiramisu, Vanilla, Wildberry.
Yogurt and soft ice cream in Rubicone
Well balance preparation with easy formula for creation Yogurt, soft ice cream, slush ice cream like Yogurt cream, Yogurt mix, Yogurt ice and Vanilla soft, Chocolate soft, Strawberry soft.
Supplements in Rubicone
Well balance preparation with easy formula for creation Gelato, Yogurt, soft ice cream, bakery like Rubicone Lacrocream (fat), Neutro, Setina, Fribre…
For making gelato with recipes
Because Gelato is made with milk, cream, sugar, and sometimes egg yolks for stabilization. The mixture is churned much more slowly than American ice cream, which results in an incredibly smooth and dense dessert.
There are a few ways gelato can be prepared:
The Hot Process: Ingredients are heated to 85 degrees for pasteurization, then placed in a batch freezer.
The Cold Process: Ingredients are mixed and placed into a batch freezer.
The Sprint Process: Milk or water is added to a pre-packaged mixture of ingredients which is then mixed and batched.