Prodotti Stella

Novelties 2011
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The best of Italy in a gelato
Opera Italiana is a masterpiece gelato, born from a careful selection of the finest Italian
specialities: Mortarella Campana and Tonda Gentile Hazelnuts, Avola Almonds, Tuscan Pine
Nuts, Bronte Pistachios, Cologna Veneta Almond Nougat.
The best of Italy is at your disposal Maestro gelato maker.
Let your customers enjoy the new flavour of Italian excellence: flavours and aromas that
are hard to forget.
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Advantages for your business
•EXCELLENT GELATO Only natural ingredients to create an excellent
product: an unrivalled gelato.
•NEW FLAVOUR A novelty flavour that comes from the still not fully
explored Italian tradition.
•QUALITY IS GUARANTEED Prodotti Stella guarantees the ingredients are
exclusively natural and of Italian origin by carrying out strict quality checks.
•PROMOTE YOUR BUSINESS Thanks to communication tools that will
promote not only the new OPERA ITALIANA flavour, but your overall
number of visitors, thanks to increased visibility.
Opera Italiana, a gelato that summarises Italy’s best.
The products
Opera Italiana consists of two products:
Eccellenza Italiana Paste
Fine paste to be added to base mix. It contains a wise
blend of Mortarella and Tonda Gentile hazelnuts, Avola
almonds, Tuscan pine nuts, Bronte pistachios and
Cologna Veneta almond nougat.
Package
5 Kg tin
Dosage
100 g/L. For a richer flavour
and more intense colour, add
up to 130 g per Litre
Eccellenza Chips
Crunchy chopped nuts with whole pine nuts and high
content of pistachio chips that give gelato a colourful
touch. Also contains chopped almonds and hazelnuts.
Package
2 kg aluminium bag
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Tocino de Cielo
Tocino de Cielo is an ancient specialty born from the passion of the Andalusian people. An incomparable taste that
comes from simple ingredients such as egg yolks, sugar and caramel. Prodotti Stella gives you an unrivalled gelato
flavour that comes directly from heaven.
A sweet that is typical of the province of Huelva, in the Andalusian region of Spain, it literally means “fat of the sky”.
A type of spoon dessert consisting in egg yolks, it distinguishes itself from crème caramel thanks to its unique
flavour… beyond description!
Lead your customers into the very heart of Spain, to discover the charm of Tradition thanks to the intense flavour of
Tocino de Cielo.
Tocino del Cielo, the gelato with an Andalusian heart.
Tocino de Cielo flavour consists in three products
that may also be used separately:
Gelostella Tocino de Cielo
It is a paste to be added to the base mix to give gelato
an intense egg flavour.
Package
3 Kg tin
Dosage
90-100 g/L
Variegato Huevo
This paste has an intense egg yellow colour and is
characterised by the typical and intense flavour of cooked egg
yolk, in pleasant contrast with the paler yellow of the gelato.
Its creamy texture makes it ideal to variegate and to form
a coating over gelato.
It may be combined in a number of ways together with
Tocino de Cielo paste, also as a flavour-enhancing paste,
giving a more pronounced egg flavour, similar to that of
savoiardo.
Package
3 Kg tin
Variegato Caramelo
It reminds of the typical Tocino de Cielo cake decoration;
with a very natural and intense taste, typical of burnt sugar.
Can be used to complete Tocino de Cielo recipe, but
also for a number of other uses, such as decorating and
variegating gelato (e.g. Pannacotta), desserts (e.g. crème
caramel) and a number of semifreddi.
Package
3 Kg tin
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Gaufre
Gaufres are sweet biscuit waffles, crunchy on the outside and soft inside. They are cooked on a waffle iron, between
two hot grating plates that give them their typical shape. They are a typically Northern European food and in many
countries are also known as waffles.
Prodotti Stella brings this new flavour to gelato shops. It is good to eat by itself, but even better if variegated or filled
with Amarena, Wild Strawberries, Chocolate and Hazelnut Sauce.
Gelostella Gaufre
A creamy paste with a high content of eggs. Added to the base mix, it gives gelato the typical fragrance of waffles.
Package
3 Kg tin
Dosage
50-70 g/L
Fornogel Gaufre
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For the launch, Prodotti stella offers not only the
paste, but also real 90 gr butter waffles, individually
wrapped in modified atmosphere.
The typical gaufre ingredients are: type “0” wheat
flour, sugar, vegetable margarine, butter, fresh
pasteurised eggs.
Waffles can be served cold or heated over a hot
plate for 30-40 seconds, sprinkled with powdered
sugar, or filled with gelato, whipped cream, topping
sauce and chopped nuts.
Package
carton with 28 pc display,
total weight 2.520 kg
A special recipe
GAUFRE GOLOSONA
Ingredient
MILK BASE MIX
MILK
GAUFRE (paste)
Total
dosage for 1 litre of base
1.000 g
100 g
70-80 g
1.170-1.180 g
Fill in layers with pieces of gaufres, plunged in
Cocoa and Hazelnut Variegate.
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Liogel Più Frutta
PEAR SDL
PEACH SDL
TROPICAL SDL
WILD BERRIES SDL
The LIOGEL range, ready-to-use complete mixes to be used by cold processing, is now even richer:
four new flavours rich in freeze dried fruit.
The high content of freeze dried fruit characterises the product as more natural…
NOW YOU SEE AND TASTE FRUIT IN YOUR GELATO...
Characteristics
•Gelato texture remains creamy and soft.
•Without milk of milk-by products.
•Rich tastes, highly customisable textures and flavours.
Package
16.2 kg cartons
(12/1.350 kg bags)
Dosage
1 bag per 2.7 litres of water
We suggest using warm water
PEAR SDL
With freeze-dried diced pear.
Taste: typical of Williams pear.
PEACH SDL
Freeze-dried diced yellow peach.
Taste: the tangier note of white peach is combined with the sweeter note of
yellow peach.
TROPICAL SDL
With freeze-dried diced pineapple and mango.
Taste: balanced combination of the typically sweet notes of mango and the
tangier ones of lime...
WILD BERRIES SDL
With whole freeze-dried fruit: raspberry, blackberry, blackcurrant, redcurrant.
Taste: balanced between the sweet and the sourish notes of raspberries,
blackberries, blackcurrants and redcurrants.
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Mix Frutta: Fruitgel 50 Sdl
Soiacrem SDL Base
A new generation fruit base that gives creamy sorbets, suitable for customers affected by various kinds of food intolerance.
Specifically designed for cold processing, it ensures excellent results even by warm processing, at 65°C low
pasteurisation.
A new addition to the SOIAMIX range: a new base mix for gelato that are suitable for a
number of food intolerances.
The new Soiacrem SDL base can be used as a flavour of its own, characterised by a
neutral-milk taste with a typical note of soy. It can also be used as a base to make other
flavours such as Cocoa, Hazelnut, Pistachio and Coffee (with espresso coffee).
Characteristics
• No milk, or milk-by products
• No fats
• No egg-by products
• Gluten-free
• Excellent creaminess
• Does not alter colour and taste of fruit
• Excellent shelf-life
Package
12 kg carton
(12/1kg bags)
Dosage
50 g/L of water, by cold
processing.
40-50 g/L of water, with low
pasteurisation.
Characteristics
• Without milk or milk-by products
• Gluten-free, suitable for celiacs
• Without cholesterol
• With fructose (without sucrose)
• Excellent creaminess
• Does not require use of hot water
NUTRIENTS PER 100 g OF GELATO
(Prepared with 1 litre of water
and 500 g of SOIACREM SDL BASE)
ENERGY
FAT
CARBOHYDRATE
PROTEIN
153 kcal
6423 kJ
5.3 g
25.2 g
0.1 g
Package
15 kg carton
(12/1.250 kg bags)
Dosage
500 g/L of water.
1 bag (1.250 kg) per 2.5 litres
of water
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Pistachio Blend
Nutgel
A new 100% pistachio paste with excellent yield and good ratio quality/price. It is born from
a blend of Mediterranean pistachio cultivars.
It is great both in gelato making and artisanal pastry.
This product is guaranteed by Prodotti Stella quality checks which include chemical analysis
both at start and at end of the production process.
The product is characterised by a high content of hazelnuts and cocoa that confer it the
typical flavour of hazelnut spreads.
Its main feature is that it has to be used pure, as a gelato flavour. It is not meant to
variegate, decorate or as a flavour-enhancing paste.
The other pure pastes of the Prodotti Stella range are:
•SICILY pistachio CREAM
(available also in the version without colourings).
•PISTACHIO CREAM
(available also in the version without colourings).
Package
2.5 Kg tin
Dosage
90-100 g/L
Suggested uses
NUTGEL has been designed with two, main, uses in mind:
•To be used as such in gelato cones, so as to taste together gelato and wafer, made
tastier thanks to the hazelnut and cocoa cream.
•To use pure in the gelato tub, as NUTGEL, after being frozen or shock frozen, takes the
typical consistency and texture of gelato.
Instructions for preparation
•Pour NUTGEL directly into gelato tub;
•Place into shock-freezer for 25 to 30 minutes then place into gelato
display case or just place in display case and wait 2 to 3 hours
prior to serving.
Package
6 Kg tin
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Albumix
Jelly Mix
Complete powder product, consisting of whipping egg whites. It makes classic Italian-style meringue in a simple,
fast, and hygienically safe way.
Powdered product for cold processing. Makes a number of preparations such as aspics,
fruit palettes, panna cotta, crème brûlée, and many other spoon desserts.
Uses
Uses
•As a decoration, by flambéing.
•As a necessary ingredient of classic Italian-style semifreddo.
•For pastry creations such as traditional baked meringues or spumiglie.
•To make traditional panna cotta and panna cotta flavoured with exclusive pastecreme such
as Disaronno Amaretto and Zabaione Florio, decorated and garnished with Topping Sauces,
Variegati Quattrostagioni, glaçages and chopped nuts.
•To make aspics for glass desserts and as decorations for cakes and single portion desserts.
•To make gelée fruit palettes to fill cakes.
•To make mignon desserts also served in glasses.
•To make Crème brûlée.
•To make crema catalana.
Albumix can be used in combination with Moussemix and Semifreddo Flexi GR semi-finished powders to make
semifreddo.
In particular, when used in combination with fresh cream and Mix for Cream +°, it makes classic Italian-style
semifreddo, without vegetable fats.
Advantages
• Extremely simplified procedure.
• Hygienic safety.
• Shorter processing time.
• Cleaner and lighter taste, compared to semifreddo made with vegetable fats.
Preparation
Procedure:
Stir ALBUMIX into hot water and mix into planetary mixer at full speed for about 5 to 6 minutes.
PREPARATION OF ITALIAN-STYLE SEMIFREDDO:
1. Whip cream according to the following recipe:
FRESH CREAM
MIX FOR CREAM +°
1 Kg
100 g
2. To prepare Italian-style meringue:
HOT WATER
ALBUMIX
300 g
450 g
3. Mix together:
STABILISED FRESH CREAM ITALIAN-STYLE MERINGUE
700 g
300 g
Makes a semifreddo without vegetable fats, that
is stable at above-zero temperature and spoonable
at below-zero temperature.
Advantages
•SIMPLE: the preparation is extremely simplified and does not require warm processing. All
you need is room temperature liquids (e.g. milk, cream, wine, liqueur) or fruit smoothies.
•VERSATILE: one product makes a number of specialities.
•AID YOUR CREATIVITY: JELLY MIX allows you to create a more various display by adding
new trendy products that will make you step up a gear.
Procedure
Stir JELLY MIX in room temperature liquid (water, cream, alcohol, juice, etc.) and stir
vigorously with a whisk.
Pour into moulds.
Refrigerate in fridge or shock freezer then remove from moulds.
When making aspic, add fruit pieces to the transparent mix then refrigerate.
Package
12 kg carton
(12/1 kg bags)
Dosage
180 - 210 g, according to the kind
of processing
Package
12 kg carton
(12/1 kg bags)
Dosage
150 g per 100 g of water
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Mr. Stick - Miss Twin - Baby Roll
Three new products created by Prodotti Stella that give you new opportunities to distinguish
your shop.
Complete packages that include lab tools, communication tools, excellent gelato biscuits
and Coatings you cannot do without. Designed to rediscover traditional artisanal gelato on
sticks and craft-made biscuits.
If you would like to learn more, ask for the special Mr. Stick, Miss Twin and Baby Roll kit.
A further idea
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No specialised gelato shop can do without gelato biscuits. A sure success product that is up
till now largely distributed by the ice-cream industry. Now, thanks to Prodotti Stella, you can
offer your own added value gelato biscuit, characterised by genuine ingredients, freshness,
innovation and craftsmanship.
Prodotti Stella offers a complete package: moulds, visual merchandising tools, and biscuits
that come in two shapes.
Gelato Biscuits of the Fornogel range are ideal also to prepare specialities of gelato in tub.
Following a tasty recipe:
FLAVOUR: “TROPPO BUONO”
White Base
Hazelnut Paste
1L
100 g
PROCEDURE
Prepare a mix with Gelato Biscuits broken to
pieces in Crema di Nocciola Italiana Paste or
Fluid Nocciolato. Variegate with this mix and
decorate tub with bigger pieces of Fornogel
Gelato Biscuits plunged in Hazelnut Coating and
Pralined Hazelnut Chips.
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FORNOGEL GELATO COOKIES
In the exclusive “magnum” format, the biscuits come in a
rectangular shape, perfectly preserving the organoleptic
characteristics of the gelato.
Each biscuit weighs 18 g (tolerance: ± 0.5 g)
Average size: 98*67*5,3 mm
Carton contains: 5.4 kg
FORNOGEL ROUND GELATO COOKIES
Round biscuit with chocolate drops, crunchy texture.
Each biscuit weighs: 18.5g (tolerance: ± 1 g)
Diameter: 78 mm (tolerance ± 1 mm)
Package contains: 5.2 kg
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Coatings: coffee and hazelnut
The coatings range
New Coatings that are good to look at as well as to eat.
Prodotti Stella Coatings range is now richer thanks to these two flavours: COFFEE and HAZELNUT.
These coatings share the same philosophy: high quality ingredients, high content of white chocolate, no
hydrogenated vegetable fats or artificial colouring.
COFFEE COATING is characterised by its high content of coffee and by intense colour and taste.
Noble ingredients such as white chocolate and hazelnut paste, make HAZELNUT COATING ideal not only
for gelato and semifreddo, but also served pure in cold pralines.
Prestige Milk Chocolate
Advantages
Excellence Plain Chocolate
As with other Prodotti Stella Coatings, Coffee and Hazelnut coatings offer the following advantages:
•They’re good: thanks to high quality ingredients. A quality that is very hard to find in other products
made for this use.
•Excellent fluidity: after being heated, they maintain excellent fluidity also at room temperature.
•Easy to use: extremely easy and quick to use; carry out new recipes in very little time.
•Appealing to the eye: the gelato show case takes on a whole new look.
•Unleash your creativity: products that add value to artisan gelato allowing the artist to prepare “high cold
confectionery” creations.
5 Kg tin
5,5 Kg tin
Caramel
2,5 Kg tin
Uses
Orange
•Gelato on sticks and Artisan Gelato Biscuits.
•Gelato tubs: these coatings may be used for a vast number of gelato tub recipes.
•Small cones and Cannoli, mini-cones and Cannoli in wafers.
•Small nougats.
•Shot glasses.
•Cold pralines.
•Gelato cakes: coatings are excellent also as thin internal layer in gelato cakes.
•Decorations.
White Chocolate
How to use
Liquefy in order to use, by heating the necessary quantity in a warm water bath at a temperature not
exceeding 35°C, mixing the product until it is smooth.
When using a microwave oven to heat, remember to stir product every now and then.
Once liquefied, coatings retain their state for a long time even at room temperature.
If necessary, coatings can be reheated.
Can be used for dipping or with a ladle or pastry bag.
2,5 Kg tin
2,5 Kg tin
Pistachio
2,5 Kg tin
Coconut
2,5 Kg tin
Wild Berries
2,5 Kg tin
Coffee
2,5 Kg tin
Hazelnut
2,5 Kg tin
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www.itsgut.it
Prodotti Stella S.p.A.
via IV Novembre, 12 Altavilla Vicentina 36077 (VI) ITALY T +39 0444 333600 F +39 0444 370828
www.prodottistella.com estero@prodottistella.it