Everything you need for frozen pastries!
A complete range for every need.
PRODUCTS FOR SEMIFREDDOS, MOUSSE AND HOT ICE CREAM
Powder and paste mixes for the preparation of mousses, Bavarian creams, pannacotta, spoon desserts, semifreddos and vegetable cream to be used as decorations and fillings, or to make semifreddos.
Pasteurised eggs with sugar, storable at room temperature, easy to use and bacteriologically safe.
Specially designed to guarantee constant whipping power and natural emulsifying power.
In ice cream parlours, added to ice cream mixes to produce cream flavours.
In confectioneries, for making mousses, semifreddos, creminos, zabaglione and many other preparations where egg yolk is required.
PATE À BOMBE
Ready-made pastry base made with egg yolks to which a syrup of water and sugar cooked at 121° is added in a thin trickle.
Thanks to its emulsifying and whipping power, it allows the cream to incorporate a lot of air to make sweets soft and creamy.
It is used to give flavour, creaminess and for its anti-freezing power to prepare parfaits, mousses and semifreddos.
In ice cream parlours, it is used to increase the overrun of fatty ice creams such as hazelnut, pistachio, chocolate and gianduja.
Fabbri cocoa is selected from among the finest quality cocoa beans and subjected to a roasting process that helps enrich its aroma.
It is ideal for all pastries.