Frozen Pastry

Semifreddos & Mousses Vegan Pastry

In a gelato shop pastry recipes are a strategic plus in order to retain customers. From now on, your dessert will be vegan as well.

PAN DESSERTCod. F805

CUSTARDDESSERTCod. F800

TIRAMISÙ DESSERTCod. F847

CREM MOUSSECod. F801

CUSTARDCod. F802

VEGANPAN DESSERT Cod. F560

VEGAN CUSTARDCod. F984

VEGANCHOCOLATECUSTARDCod. F985

A complete powdered product. Add cold milk to prepare cream-flavoured mousses, Bavarian creams and cream-flavoured semifreddos. Mix in a stand mixer.Packaging 4 x 4 kg Dosage 550 g/l Certifications halal, kosher

A complete powdered product. Add cold milk to prepare custard-flavoured mousses, Bavarian creams and custard-flavoured semifreddos. Mix in a stand mixer.Packaging 4 x 4 kg Dosage 550 g/l

A complete powdered product. Add cold milk to prepare tiramisu-flavoured mousses, Bavarian creams and tiramisu-flavoured semifreddos. Mix in a stand mixer.Packaging 4 x 3 kg Dosage 550 g/l

A complete powdered product. Add fresh cream or vegetable cream to prepare cream-flavoured mousses, Bavarian creams and cream-flavoured semifreddos. Mix in a stand mixer. Packaging 4 x 3 kg Dosage 200 g/l

A complete powdered product. Add milk to prepare custard.Packaging 4 x 3 kg Dosage 400 g/l

A powdered product to prepare semifreddos and mousses, you can flavour it with flavouring pastes.Dosage Recipe 650 – 700 g Vegan Pan Dessert + 1 l waterProcessing cold in a stand mixer Packaging 4 packets 4 kg each

A complete product to prepare custard with no derivates from animals. It has the delicious flavour of classical Italian lemon custard.Dosage 600 g/l Recipe 600 g Vegan Custard + 1 l waterProcessing mix in a stand mixer, preferably with hot water and mount until the desired texture Packaging 4 packets 3 kg each

A complete product to prepare chocolate custard with no derivates from animals.Dosage 600 g/l Recipe 600 g Vegan Chocolate Custard + 1 l water Processing mix in a stand mixer with hot water and mount until the desired texture Packaging 4 packets 3 kg each

A range of powdered products to prepare a lot of different recipes, for example Custard, Mousse and Tiramisu. Enjoy using these concentrated pastes to flavour your mousse and your semifreddos, fill them with rich Variegatos and decorate with a lot of crushed biscuits and nuts. The result will be high quality recipes that will amaze your customers with their taste and will surprise you with their easiness.

NEWS

Cremini are velvety creams created with a special formulation that allows them to remain perfect to be ser-ved with a spatula even at the low temperature of your showcase. Why do we love them? Because you can use them in a lot of different ways!

Coatings: flavouring coloured stacciatellas essential to make your Gelato sticks, pralines and bon bons crunchy at every bite.

Cod. F970 Hazelnut Cremino

Cod. F973 Caramel Cremino

Cod. F972 Peanut Cremino

Cod. F971 Pistachio Cremino

Cod. F976 Cremino Brunella

Cod. F974 Cremino Choco White

Cod. F975 Cremino Choco Fondant

Cod. F990 Gianduia Coating new! Chocolate and Hazelnut flavour.

Cod. F989 Rainbow Coating new! White chocolate strewn with delicious grains of coloured sugar.

Cod. F556 Dark Chocolate Coating

Cod. N050 Milk Chocolate Coating

Cod. F856 White Chocolate Coating

Cod. F857 Hazelnut Coating

Cod. F852 Pistachio Coating

Cod. N022 Yellow Vanilla Coating

Cod. F859 Strawberry Coating

Cod. F853 Lemon Coating

Dosage use on Gelato sticks, pralines or as straciatella on your Gelato, as you like.Packaging 4 jars 1,5 kg each.

How to use Creminos

# IN FROZEN PASTRYUse them as a yummy filling for Gelato cakes, semifreddos, in-dividual cakes, sticks and pralines. Once they are frozen, Cremini get a new original texture in comparison with classical artisan Gelato. They create a unique fantasy of flavours and texture if you match them with the other ingredients of your recipe.

# LAYERS IN THE TUBPour them directly in your Gelato tub. Alternate layers of Cre-mini and Gelato.

# AS A VARIEGATO Decorate and fill your gelato just as you do with your variegato.

Cremini New ideas for your showcase Gelato sticks & Coatings

A powdered product to make gelato only using a stand mixer. You do not need a batch freezer. You only need to add flavouring pastes in order to create new gelato flavours. It is created to be used with silicon moulds, since it is such a liquid mix that it can easily fill up the mould without creating air bubbles.

Dosage 400 g/l Recipe 400 g Planetaria Base + 1 l cold milk Processing cold in a stand mixer. Use cold milk as well as a cold stand mixer bowl. Then pour the mixture into the moulds and put them in a blast freezer until they set. Take them out of the moulds and ice them as you like. Put them in your gelato showcase. Packaging 6 packets 1,2 kg each.

Planetaria Base Cod. F991

Your Gelato

without using

a batch freezer!

Flavouring Pastes Nuts & Grains

Variegati rippling sauces

They are concentrated cream or fruit-flavoured pastes to be added to the liquid mixture to prepare the taste you want. Add your finishing touch!

Enrich your recipes with a precious touch by adding our line of Crushed Nuts by Rubicone. A complete range of crunchy decorations, ideal to enrich your gelato tubs, cups and semifreddos. They are essential to enhance yoghurt.

Rich and tasty fluid creams that give space to your creativity and allow you to create Gelato rich in sensations, exploding in a true wonder for the palate. Rich in fruit pieces, grains and biscuit chunks.

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Prodotti Rubicone srl via Piana 32547032 Bertinoro (FC) Italytel. +39 0543 4484 51

fax +39 0543 448193info@prodottirubicone.comwww.prodottirubicone.com

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