Gelato Flavoring Pastes

Lbs. Kg CaseVanillaMEC054 French Vanilla 5.5 2.5 2

ChocolateMEC273 Chocolate paste 2.3 2MEC028 Stracciatella "Magnum“/covering 13.2 6 2

Chocolate With NutsMEC183 MECroche Variegato 13.2 6 2MEC223 Baci with pieces 4.6 2.1 2MEC262 Gianduia 5.5 2.5 2MEC264 Ciocconut (Nutella) 5 2.3 2

NutsMEC252 100% Sicilian Pistachio 4.6 2.1 2MEC275 Hazelnut Prima 4.6 2.1 2MEC280 Pistachio 4.6 2.1 2

FruitsMEC182 Black Currant 5.5 2.5 2MEC196 Blood Orange 5.5 2.5 2MEC220 Coconut 5.5 2.5 2MEC242 Pear 5.5 2.5 2MEC246 Strawberry 5.5 2.5 2MEC248 Raspberry 5.5 2.5 2MEC254 Mango 12.1 5.5 2MEC256 Banana 5.5 2.5 2MEC257 Pineapple 5.5 2.5 2MEC261 Maracuja- Passion 5.5 2.5 2MEC263 Cherry Mania 5.5 2.5 2MEC267 Peach 5.5 2.5 2MEC268 Amarena Cherry Variegato 5.5 2.5 2MEC470 Fioridibosco Variegato 5.5 2.5 2MEC475 Fioridifragola Variegato 5.5 2.5 2

All Other FlavorsMEC140 Peppermint 5.5 2.5 2MEC190 Caffe Estratto 5.5 2.5 2MEC202 Tiramisu 4.6 2.1 2MEC211 Panna Cotta 5.5 2.5 2MEC213 Blue Sky 3.3 1.5 8MEC214 Zabaione (Egg Nog) 5 2.3 2MEC216 Caffe Extra (Moka) 4.6 2.1 2MEC224 Torrone (Nougat) 4.4 2 2MEC215 Malaga 5.5 2.5 2MEC282 Amaretto 2.8 1.3 8

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Nut ProductsMEC143 Hazelnut Flour (roasted) 2.2 lbs / 10 CaseMEC110 Hazelnut Whole (roasted) 4.4 lbs / 6 CaseMEC172 Hazelnut Diced (roasted) 4.4 lbs / 5 CaseMEC165 Sicilian Pistachio Grains 2.2 lbs / 6 CaseMEC161 Pine Nuts (roasted) 1.7 lbs / 6 Case

Bases – Dia & LightThe Dia & Light line adresses the dietetic needs of consumers looking for a FAT FREE GELATO. It will also appeal to DIABETIC consumers looking

for Gelato made with alternative sweeteners.

Unit Size = 5.5 lbs / 4 CaseItem # Description

MEC601 Dia & Light VanillaMEC604 Dia & Light ChocolateMEC605 Dia & Light Yogurt

Gelato KitsMEC325 Dolce Latte Kit (concentrate base, cream paste & granella) 23.1 lbs / 1 CaseMEC339 Limetta Kit (base,paste,variegato) 23.1 lbs / 1 Case

Mec 3 Specialties & New Products

Gelato Variegato & SpecialitiesMEC268 Amarena Cherry Variegato 4.4 lbs / 2 CaseMEC475 Fioridifragola Variegato (Strawberry) 5 lbs / 2 CaseMEC470 Fiordibosco Variegato (Forest Berries) 5.5 lbs / 2 Case MEC028 Stracciatella Variegato & Covering 13.2 lbs / 2 caseMEC322 Cookies Variegato 13.2 lbs / 2 caseMEC130 Amarena Cherries Whole Cherries 6 lbs / 6 case

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Frequently Asked QuestionsWhat is the difference between Italian gelato and American ice cream?

There are five major differences:

1– Fat content- Typical American ice cream contains between 13 and 15% fat, and super premium brands contain about 16% fat. Italian gelato contains between 5 and 8% fat.

2– Overrun- American ice cream typically has 100% overrun. Italian gelato has between 25 and 50% overrun.

3- Serving Temperature– Italian gelato should be served at 5 to 10° F/ -13 to –15°C. The warmer gelato temperature allows the tongue to experience more taste and less shock.

4– Texture– American ice cream has a hard texture when served. With a higher serving temperature and lower fat content, gelato is served semi-soft.

5– Freshness– Italian gelato is produced and stored in five liter stainless steel pans, and needs to be consumed within a few days. Although it is possible to store gelato longer, the essence of authentic gelato is freshness, and this practice should be respected.

To summarize: American Ice Cream Italian Gelato

Higher fat content Lower fat content

More air Less air

Served colder Served warmer

Hard texture Soft texture

Long serving period Short serving period

EquipmentWhat special equipment do I need to produce gelato?

Besides smallwares (scales, measures, scrapers, whips), several pieces should be considered.

1– Batch Freezer- This is the machine that processes the mixture into the finished product. It simultaneously freezes the mixture and incorporates air. It should be a batch freezer designed specifically for gelato production, with an auger speed that creates the proper overrun. Italian made machines are manufactured for gelato production.

2– Hardening cabinet– Also called a blast freezer or shock box. This is a special freezer unit that quickly freezes product to –15°F/ -26°C. This is ideal to complete the freezing process, stiffen the gelato for decoration purposes, and store the gelato before serving.

3– Display case- The appearance of the gelato case is crucial to the sales of gelato. Unlike American ice cream, the display is highly ornate, with dramatic color, sculptured textures, and appealing garnishes. To display and properly refrigerate the finished product, Italian display cases are recommended. They will hold the stainless steel pans properly, illuminate the display, and hold the correct temperature.4– Pasteurizer– For hot process base only. Not required for cold process base. This machine pasteurizes the base before processing. The pasteurizer combines the ingredients, heats the mixture to 185°F/ 85°C, and cools it to 39°F/ 4°C. This machine should be considered for high volume production.

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Variegato, Sorbetto, Sherbet.What is “Variegato”?

“Variegati” is an Italian word that translates as variegated, or streaked. Many flavors of gelato begin with white base that is processed in the batch freezer. The gelato maker drizzles the flavoring over the product, and combines the gelato and the flavoring carefully with a spatula.

What is “sorbetto” and how is it made?

Sorbetto is the Italian term for sorbet, the French frozen confection made from fruit, sugar, and water. There is no fat in a sorbetto. It is made by combining sugar, water and a stabilizer with fruit paste, fresh fruit, fruit puree, or a mixture of these.

What is “sherbet” and how is it made?

Sherbet is simply a sorbetto with the addition of a dairy product, usually milk.

Stabilizer, Emulsifier, Tuttopan.What are stabilizers? What are emulsifiers? Do I need to use them?

Stabilizers absorb and/or gelify the water in the mixture, preventing the formation of large ice crystals. Stabilizers are natural products, usually starchs or gelatin.

Emulsifiers are natural substances (mono and diglycerides of fatty acids) that enable the fat droplets in the mixture to be very finely distributed . Without an emulsifier, it would be impossible to obtain an emulsion with the correct levels of fats and water.

How do I prepare the white base using Tuttopan F 100?

Combine the dry ingredients first, before any liquid is added. While the base can be used in twenty minutes, the best flavor and texture is achieved when you allow the base to mature in the refrigerator overnight ( about 8– 12 hours).

Yogurt, Flavors, Dia&Light Gelato.Can I prepare a yogurt flavored white base?

Yoghin is a dehydrated full-fat yogurt powder used to flavor white base. The tart tanginess of yogurt provides an interesting contrast to sweet fruit variegati flavors like amarena cherry or fioridibosco (mixed wild berries.)

What are the most popular flavors?

For gelato: hazelnut, chocolate, pistachio, baci, stracciatella, and vanilla sell well. For sorbetto: lemon and limoncello, raspberry, mango, and passion are popular.

Can I produce a fat-free or sugar-free gelato?

Yes. MEC3’s Dia & Light line will produce tasty and perfectly textured frozen confections that are fat-free and sugar free. Flavors include chocolate and vanilla.

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Standard Modified Lower Fat

Tuttopan 100 100 100 100 0 100 100

Sugar 240 180 210 150 575 100 180

Glucose Powder 0 20 0 30 75 0 20

Dextrose 0 30 50 30 0 0 30

Nonfat Milk Powder 0 15 0 0 0 0 15

Supergelmix 0 0 0 0 125 0 0

Yoghin 0 0 0 0 100 0 0

Milk 3% Fat 1000 900 1000 900 2000 600 650

Heavy Cream 35% Fat 0 100 0 50 0 0 350

Egg yolks* 0 0 0 120 0 0 0

Yogurt-full fat 0 0 0 0 500 0 0

Fruit puree 10% Sugar 0 0 0 0 0 520 0

Fruit Paste 0 0 0 0 0 40 0

Total Batch Weight 1340 1345 1360 1380 3375 1360 1345

White Gelato Base Ice CreamSherbetYogurtYellow Base

Dairy Based Frozen Confections Dosage ( grams)

*. Pasteurized egg Yolks with 50% sugar

Method: combine dry ingredients. Add wet Ingredients . Leave for 20 minutes Process in a batch freezer according to manufacturer’s instructions.

Sorbettos Limoncello Limone Sicilia

Ingredients Paste Only With fruit With Puree

Sugar 300 300 to 320 240 to 250 350 350

Glucose Powder 0 0 25 0 0

Supergelmix 50 50 50 0 50

Limoncello 0 0 0 100 0

Limone Sicilia 0 0 0 0 50

Water 1000 700 700 1000 1000

Fruit Paste 100 60 50 to 60 0 0

Fruit 0 300 0 0 0

Fruit Puree 0 0 300 0 0

Method: combine dry ingredients. Add water. Leave for 20 minutes Process in a batch freezer according to manufacturer’s instructions.

Water Based Frozen Confections

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Mec 3 Divina Recipes

Beer Sorbet

150g Divina Base

180g Sugar

700g Beer

300g Water

White Wine or Prosecco Sorbet

150g Divina Base

150g Sugar

600g Wine

400g Water

Red Wine Sorbet

150g Divina Base

150g Sugar

500g Red Wine

500g Water

“Liquor” Sorbet

150g Divina Base

170g Sugar

200g Liquor of choice

800g Water

Flavor Description Dosage per Liter

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100% Sicilian Pistachio 100% Sicilian pistachios. No sugar added. 80

Amarena Cherry Intensely sweet semi-candied cherry pieces flavored with Amaretto To taste

Amaretto 80

Baci Milk chocolate and hazelnut paste with crunchy hazelnuts. 80

Banana 65

Black Currant 65

Blood Orange 70

Blue Sky Blue raspberry. Popular flavor for kids! To taste

Caffe Estratto The rich, edgy flavor of Italian espresso. 20

Caffe Extra (Moka) Coffee with an undernote of chocolate. 30

Cherry Mania Sour cherry with cherry pieces. Finish with straciatella 100

Chocolate 80

Ciocconut (Nutella)Balanced flavor of hazelnuts and chocolate. Use with white base flavored with gianduia (60g/lt). To taste

Coconut 80

FioridiboscoMixed wild forest berries- strawberry, blackberry, raspberry, and black currant. To taste

Fioridifragola Strawberry variegato with strawberry pieces. To taste

French Vanilla Made with Bourbon vanilla beans from Madagascar. 30

Gianduia Hazelnut paste with milk chocolate. 90

Hazelnut Prima Piemonte hazelnuts only. Unsweetened. "Nocciola". 80

Malaga Golden Sultana raisins macerated in Marsala wine. 80

Mango 70

Maracuja- Passion 70

MECrocheRoasted hazelnut, crispy wafer and milk chocolate. Use with white base flavored with gianduia (60g/lt). To taste

Peach 65

Pear 65

Peppermint All natural green peppermint. 50

Pineapple 70

Pistachio Gold Cup Sweetened. Contains pistachio and almond. 50

PURE (100%) PISTACHIORaspberry 70

Straciatella "Magnum" The gelato maker's ingredient for chocolate chip. To taste

Strawberry 70

Tiramisu "Pick me up". 80

Torrone (Nougat) The traditional candy of egg whites, almonds, honey, and orange. 70

Zabaione (Egg Nog) The rich flavor of egg yolks and Marsala wine. 80