catalogo tecnoblend italian food ingredients

This catalog contains selected ingredients and semi-finished products for ice cream shops, pastry shops, bakeries, and food laboratories.Tecnoblend, through its brand, wants to maintainits very high reputation in the world, with customers, suppliers, civil society and Control Organisations, generating a complete confidence with regard to all the stakeholders.Tecnoblend every day develops products with high healthiness index, promoting food culture and information to consumers.

Production site

Production

Laboratory

Certifications

Nicoletti: The first brand The company was founded by Ra!aele Nicoletti as a trade com-

pany of functional ingredients for food industry, with Nicoletti

brand.

Tecnoblend: Ingredients for ice creamNew generation plants to manufacture ingredients for ice cream,

pastry shops and bakery, commercialized with Tecnoblend brand.

Lactosefree: Line without lactose A new line of products without lactose, milk and derivatives, for

those who follow a controlled diet or have particular allergies.

Scuolagelato FEDERICO IIScuolagelato organizes specific courses dedicated to ice cream

makers and training for who wants to start to produce ice cream.

Biogood: Organic rangeThe range of ingredients for the production of organic gelato.

Intensho: Ho.re.ca. rangeCreation of a new range of ingredients, specific for the ho.re.ca.

market.

1989

2003

2008

2012

2013

2014

Guided by the valuesWe are motivated by passion, enthusiasm, fairness, ethics, loyal-ty and legality, faith and respect.

Best in productWe o!er know-how, skills, products and technologies. We are e"cient ensuring food safety for producers, consumers and environment.

Made in ItalyChoice of suppliers, use of high-quality ingredients to comply with the Made in Italy for our customers. We value the Italian excellence.

Social ResponsibilityWe support activities that improve the living conditions of children in developing countries. We support local activities for young start-ups and socio-cultural events.

Lean ThinkingTecnoblend is a company that strongly believes in Lean Thinking, the pillar of business philosophy. The “Lean Thinking” is a philosophy of thought fostered by the attitude to the “continuous improvement”.

TrainingWe believe in skills and continual training. Scuolagelato Federi-co II provides the opportunity to be trained to who is already an ice cream maker and to who is not yet.

10

14

42

46

48

50

59

ORGANIC GELATERIA

GELATERIA

STICK GELATO

SOFTERIA

YOGURTERIA

PASTRY

RAW MATERIALS

Organic raw materials

Nuclei

Bases for Mousse and Semifreddo

Stabilizers

Fresco “the soft ice cream becomes italian gelato”

Raw Materials

Easy line

Lactosefree line

Variegates

Nucleo

Pure chocolate coating

Macarons

Nuclei

Frozen Yogurt

Cocoa

Kit - special tastes

Organic bases in powder

Easy line / Lactose free

Cremes

Bases

Nuclei

Soluble co!ee

Easy e Latte Topping

Organic tastes without lactose

Misscake

Structure improvers

Softfree

The indispensables

Calo linePure chocolate coating

Organic tastes

Tastes

Classic tastesVegan line

11

43

51

15

47

60

25

35

38

12

45

53

18

49

61

40

11

44

52

16

47

61

29 39

12

54

18

47

61

3141

13

57

1933

Organic GelateriaSelected ingredients for the production of organic artisan gelato. All ingredients are strictly con-trolled and certified so as to guarantee the respect of the organic chain, assuring taste and respect for nature.

Selected ingredients for the production of organic artisan gelato.All ingredients are strictly controlled and certified so as to guarantee the re-spect of the organic chain, assuring taste and respect for nature.

Bases for the production of organic and high quality gelato. The cream tastes are obtained by adding fresh milk, cream and sugars to the cream base. The fruit tastes are obtained by adding fresh or frozen fruit, to the fruit base.

Raw materials

Bases in powder

CODE

CODE

BIO006

BIO001

IN0042

BIO004

BIO007

BIO008

BIO009

BIO016

BIOCARRUBA

BIOBASECREMA 250

PECTINA DI LIMONI

BIOBASEFRUTTA 250

BIOZUCCHERO DI CANNA

BIOMILAT SPRAY

BIOGLUCOSIO IN POLVERE 38DE

BIOGLUCOSIO IN POLVERE 97DE

Product obtained by grinding the seed of organic locust bean. BioCarruba is used as stabilizer for milk-based and fruit ice creams.

Base in powder for the production of Organic gelato, with hot process.

Gelling used for fruit ice cream (3g x kg of mix).It’s used for jams and marmalades too.

Base in powder for the production of Organic fruit gelato, with cold process.

Organic brown sugar.

Organic skimmed milk powder coming from farms with organic agriculture. It contains about 1% of fats.

Glucose syrup in powder with 30-40 Dextrose Equiva-lent, and sweetness lower than sugar.

Glucose syrup in powder with 90-98 Dextrose Equiva-lent, and sweetness lower than sugar.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

1 x4 kg

1 x8 kg

4 x500 g

1 x4 kg

4 x 500 g

1 x4 kg

1 x4 kg

1 x4 kg

3-4 g x kg

140 g x kg

3-8 g x kg

250 g x kg

qb

130 g+900 g H20

1 L skimmed milk

30-60 g x kg

10-40 g x kg

www.tecnoblend.it

Organic Gelateria

11

Liquid base for the production of Organic fruit gelato.Ideal to produce fruit sauces and variegates for decoration of ice creams, sweets and desserts.

It’s a range of products for the production of Organic gelato without lactose. Dedicated to all the consumers, but with particular attention to whom is following a controlled feeding. They are health foods that contribute to improve the quality.

Nucleo

Lactosefree Bio

CODE

CODE

BIO010

BIO002

BIO003

BIO005

BIONUCLEOFRUTTA

BIOCIOCCOLATO LACTOSEFREE

BIOLIMONE LACTOSEFREE

BIOCREMA LACTOSEFREE

For traditional italian gelato, stick gelato and fruit variegates.

Organic chocolate base, without lactose, to produce gelato by adding only water.

Organic lemon base, without lactose, to produce gelato by adding only water.

Organic cream base, without lactose, to produce gelato by adding only water.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

600 g x kg

700 g x L

500 g x L

800 g x 0,7 L

12 www.tecnoblend.it

Organic Gelateria

4 x1 kg

4 x700 g

4 x500 g

4 x800 g

www.tecnoblend.it

Cream tastes are used to characterize the taste and color of your gelato. They are also used to give taste and color to custards and creams, to desserts and food preparation.

Cream tastes

CODE

BIO011

BIO012

BIO017

BIO013

BIO014

BIO015

BIOLIQUIRIZIA ITALIANA

BIONOCCIOLA ITALIANA

BIOPISTACCHIO

BIOPISTACCHIO SICILIA

BIOCACAO 20/22

BIOCAFFE’ SOLUBILE

100% pure Licorice in powder from Calabria (re-gion of south of Italy).

Hazelnut paste obtained from roasted Italian hazel-nut, cultivar “Tonda gentile Trilobata”.

Pistachio paste obtained from a selection of roa-sted european pistachio.

Pistachio paste obtained from roasted pistachio from Sicily.

Special Cocoa, with 20-22% of cocoa butter.

100% Organic soluble co!ee. Obtained from a se-lected blends of Arabica and Robusta roasted co!ee.

PRODUCT DESCRIPTION NOTE

15 g x kg

100 g x kg

100 g x kg

100 g x kg

100 g x kg

15 g x kg

Organic Gelateria

13

4 x500 g

4 x1 kg

4 x1 kg

4 x1 kg

4 x250 g

1 x4 kg

GelateriaSelection of best ingredients for high quality italian gelato to give an unique and traditional taste.

15

Called also “neutri”, stabilizers are used into the ice cream to emulsify fats and to stabilize water, sugars and proteins.

They are specific ingredients for cream tastes

They are specific stabilizers for fruit ice creams, sorbets and slushes

Stabilizers

Stabilizers for cream tastes

Stabilizers for fruit ice creams, sorbets and granita

CODE

CODE

C0115

C0082

C0051

C0117

C0109

C0052

C0083

C0044

C0049

C0097

C0025

C0118

C0032

C0114

C0033

C0133

GUMCARRUBA V24

PECTINA 150

GUMCREAM COLD

GUMFRUTTA FREE

GUMCREAM FREE

GUMFRUIT COLD

GUMCREAM ME78

STABILIZZANTE SORBETTI

GUMCREAM FREE

GUMSORBETTO

GUMCREAM P35

STABILIZZANTE SORBETTI

GUMCREAM ME78

GUMSORBETTO

GUMCREAM P35

ACTIPLUS

Locust bean gum, from Italy. It’s used with hot process as stabilizer for milk-based and fruit ice creams.

Lemon pectin, hot process. Suggested for fruit ice creams and sorbets.

Stabilizer without emulsifier for milk-based ice creams. Hot process.

Stabilizer with natural ingredients, cold process. Sugge-sted for fruit ice creams, sorbets and alcoholic ice creams.

Stabilizer without emulsifier for milk-based and alcoholic ice creams. Hot process. It contains only natural ingredients.

Stabilizer with emulsifiers for fruit ice cream and creamy sorbets. Cold process.

Stabilizer with emulsifiers. Used with cold process for fruit ice creams, classic sorbets. It’s recommen-ded for alcoholic sorbets. It gives around 30% of air.

Stabilizer with natural ingredients, cold process. Suggested for sorbet with low overrun (around 25%).

Stabilizer with emulsifiers for milk-based and alcoholic ice creams. Hot process.

Stabilizer with emulsifiers for milk-based and alcoholic ice creams. Hot process. Compared to the GUMCREAM P35, it’s more performant. It delays the melting of ice cream.

Emulsifier in paste. Used with cold process for fruit ice creams and sorbets, it gives more air and more creamy structure.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

10 x 1 kg

10 kg

10 kg

1 x 10 kg

10 x 1 kg

10 x 1 kg

5 x 1 kg

5 x 1 kg

5 x 1 kg

10 x 1 kg

5 x 1 kg

25 kg

25 kg

10 x 1 kg

5 x 1 kg

5 kg

3 g/kg

5 g/kg

8 g/kg

5 g/kg

10 g/kg

3 g/kg

6 g/kg

5 g/kg

10 g/kg

3 g/kg

4 g/kg

5 g/kg

6 g/kg

3 g/kg

4 g/kg

3 g/kg

15www.tecnoblend.it

Gelateria

Mix of ingredients composed by stabilizers, milk and sugars for the production of milk-based ice creams, fruit ice creams and sorbets.Bases


Gelateria

They are bases to produce good and tasty ice creamsBasi crema

CODE

N0003

N0249

N0007

N0281

N0008

N0014

N0004

N0277

N0009

N0278

N0005

N0006

N0010

N0012

N0183

N0184

N0013

N0250

N0021

CREAM DELICATA 50

CREAM SUPERPANNA 100

CREAM DELICATA 100

CREAM PANNAEXTRA 50

CREAM PRIMA 100

CREAM PLUS 150

CREAM NOBILE 50

CREAM FREDDO 50

CREAM GOLD 50

CREAM ORO 150

CREAM NOBILE 100

CREAM FREDDO 100

CREAM PANNA 100

CREAM GOLD 100

CREAM OROPANNA 150

CREAM PANNA 50

UNICA 100 (crema e frutta)

CREAM SUPERPANNA 50

CREAM ROVERELLA

Base without fats and flavors, rich in milk. It requires the addition of cream and/or other type of fats. It enhances the flavour of all the tastes. Hot process.

Base with cream and refinated vegetable fats, with taste of cream. Cold process.

Base with refined vegetable fats, milk flavor. It requires the addition of a small amount of cream. Hot process.

Base with refined vegetable fats and taste of cream. Hot process. It delays the melting of ice cream. Hot process

Base with refined vegetable fats, milk flavor. The fun-ctional ingredients inside give a smooth and velvety structure for high quality ice creams. It’s suggested to whom wants a perfect gelato. Hot process

Base with refined vegetable fats and taste of cream. It doesn’t need to be pasteurized (cold process).

Base rich in refined vegetable fats, cream taste. It’s suggested for a full-bodied ice cream. Hot process.

Base with refinated vegetable fats and neutral taste. It enhances the flavor of all the tastes. Hot process.

Base with refined vegetable fats and taste of cream. It’s suggested for taste “fior di latte” (milk) and stracciatella.

Base with cream, without vegetable fats, to be used with hot or cold process. Cream taste. It requi-res the addition of few quantity of cream. For ice cream with animal fats only.

Base full of cream, without vegetable fats, with taste of cream. It requires the addition of small amount of cream. For ice creams with animal fats only. Hot process.

Unique base for milk-based ice creams and fruit ice creams. Neutral taste.

Complete base, for milk-based ice creams. Milk taste.


8 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

8 x 1 kg

10 x 1 kg

10 x 1 kg

8 x 1 kg

10 x 1 kg

8 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

35 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

100 g/kg

35 g/kg

35 g/kg

35 g/kg

100 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

100 g/kg

35 g/kg

70 g/kg

35 g/kg

330 g/kg 1 x 10 kg

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

No hydro-genated

fats

17www.tecnoblend.it

Mix of ingredients composed by stabilizers, milk and sugars for the production of milk-based ice creams, fruit ice creams and sorbets.

Bases with natural ingredients, without emulsifiers, fats and flavors. Sug-gested to whom wants to produce an ice cream with natural ingredients. They don’t contain flavors so the taste of ice cream is delicate and clear.

They are bases to produce tasty fruit ice creams and sorbets

Bases

Bases without emulsifiers

Fruit bases

CODE

CODE

N0045

N0188

N0046

N0189

N0047

N0157

N0164

N0048

FRUIT FREDDO 50

CREMANATURALE EVO 100

FRUIT FREDDO 100

FRUTTANATURALE EVO 50

FRUIT FREDDO 150

FRUIT LIMONE 50

FRUIT FIBRA 50

FRUIT FIBRA 100

Base for fruit ice creams with fats. It contains refined vegetable fats. It’s used with the addition of fruit, juices or fruit pastes. It gives a smoothy structure, like a milk-based ice cream. It doesn’t contain flavors.

Natural base for ice creams without fats and fla-vors. Hot process.

Natural base for fruit ice creams and sorbets. It’s suggested for alcoholic sorbets. Cold process.t

Base to produce lemon ice cream and sorbets. It gives a spoonable structure. Without fats.

Base rich in vegetable fibers, without fats or flavors, to produce fruit ice creams and sorbets without fats and milk. It’s used with fruit, juices and fruit pastes, it gives a spoonable structure. Cold process

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

10 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

8 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

35 g/kg

70 g/kg

70 g/kg

35 g/kg

100 g/kg

35 g/kg

35 g/kg

70 g/kg

Gelateria

Syrup bases used with cold process to produce Italian artisan gelato (with “ice cream machine” or with “soft machine”) and stick gelato. With this base you obtain high quality ice cream, like using pasteurizator.

Selected ingredients used to obtain milk-based and fruit ice creams with the same creamness and melting speed in the show-case.

Nuclei

Structure improvers

CODE

CODE

N0253

N0051

N0255

N0050

N0254

N0054

N0231

N0132

N0227

N0145

N0258

NUCLEOCREMA

FAT PIÚ

NUCLEOCIOCCOLATO

FIBRA PIÚ

NUCLEOFRUTTA

PROMIL GEL

PANNAPLUS

STABILE GR

VEGEPRO 200

STABILE GR

CREMOSO

Syrup base to use with cold process for the production of gelati, mignon, soft and stick ice creams.

Supplement of refined vegetable fats, for milk-based ice creams. It improves the structure of ice cream.

Syrup base to use with cold process for the production of cho-colate gelato, mignon, soft and stick ice creams.

Supplement of vetegable fibers, for fruit ice creams ans sorbets. It improves the structure of ice cream.

Syrup base to use with cold process for the production of sorbets, mignon, soft and fruit stick ice creams.

Supplement of milk proteins for milk-based ice creams. It increases the quantity of air and the ice cream creamness.

Supplement of cream fats for milk-based ice creams. It enhances the structure and reinforces the cream taste.

Supplement of stabilizers/emulsifiers for milk-ba-sed and fruit ice creams. It gives body and delays the melting of ice cream.

Supplement of vegetable proteins and fibers, for fruit ice creams and sorbets without dairy ingredients.

Improver of creamness, suggested to reduce the hard-ness of milk-based and fruit ice creams. Cold process.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

10 x 1 kg

5 x 1 kg

2 x 3 kg

10 x 1 kg

8 x 1 kg

2 x 3 kg

10 x 1 kg

2 x 3 kg

8 x 1 kg

1 x 20 kg

6 x 1 kg

150 g/kg

20 g/kg

500 g/kg

20 g/kg

400 g/kg

20 g/kg

30 g/kg

20 g/kg

10 g/kg

20 g/kg

20 g/kg


Gelateria

191919www.tecnoblend.it

Ingredients with semi-liquid structure (called “pastes”), used to give flavor and color to the ice cream.

They are the most common tastes used by italian artisan gelateria.

Classic tastes

Traditional cream pastes

CODE

I0002

I0019

I0013

I0024

I0009

I0236

I0015

I0324

I0010

I0270

I0016

I0296

I0011

I0022

I0321

I0027

I0203

I0023

I0017

I0361

I0362

ANTONELLA

CREMA ARANCIALIQUOROSA

CACAO FONDENTE

BACIOTTO AMARO cocoa/hazelnut

CREMA CANNELLA

CAFFE’ MOKA

LATTE VUALA’

BACIOTTO DOLCEcocoa/hazelnut

CREMA GIALLA

CARAMELLO AL LATTE

MALAGA

BISCOTTO ELITE

CROCCANTINO AL RHUM

CIOCCOLATO BIANCO

MANDORLA

BISCOTTO

GIANDUJA AMARAhazelnut/cocoa

GIANDUJA DOLCEhazelnut/cocoa

CREAM CARAMEL

MASCARPONE

MASTIHA

Cocoa/hazelnut paste.

Orange liqueur paste.

Dark chocolate paste.

Sweet gianduja paste, with sugar.

Bitter kiss paste (cocoa-hazelnut), without sugar and with pieces of hazelnut.

Cinnamon paste.

Espresso co!ee paste.

“Dulce de leche” paste.

Sweet kiss paste (cocoa-hazelnut), with sugar and with pieces of hazelnut.

Egg cream paste.

Milk caramel paste.

Paste with taste of Marsala and Rhum, with raisins.

Biscuit paste.

Almond brittle paste with taste of rhum.

White chocolate paste.

Almond paste.

Biscuit paste with artificial colors.

Bitter gianduja, without sugar.

Cream Caramel paste.

Mascarpone paste.

Mastiha paste, with “Mastiha from Chios”.


2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 2,5 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

70 g/kg

with pieces

with pieces

with pieces

50 g/kg

70 g/kg

70 g/kg

70 g/kg

30 g/kg

50 g/kg

25 g/kg

70 g/kg

30 g/kg

30 g/kg

70 g/kg

50 g/kg

50 g/kg

70 g/kg

70 g/kg

50 g/kg

70 g/kg

50 g/kg

70 g/kg

70 g/kg

Gelateria

Paste crema tradizionali


Gelateria

CODE

I0028

I0234

I0299

I0222

I0350

I0372

I0035

I0271

I0272

I0045

I0034

I0235

I0046

I0030

I0033

I0298

I0297

MARRONS GLACES

PISTACCHIO

NOCCIOLA EXTRA S scura

VANIGLIA GOLD

MENTA EXTRA

PISTACCHIO GRANELLATO new

NOCCIOLA ORO con aroma

VANIGLIA MADAGASCAR

MENTA LATTE

TIRAMISU’

NOCCIOLA STABILIZZATA

ZABAGLIONE

TORRONE

NOCE

NOCCIOLA 100% S

VANIGLIA BOURBON

PANNA COTTA

Marron glaces paste, with pieces.

Pistachio paste with almond taste.

Hazelnut paste, high roasting.

Vanilla paste, Tahiti type, with pieces and natural vanilla extract.

Peppermint paste.

Sweet pistachio with pistachio grains.

Hazelnut paste, with flavors.

Vanilla paste with pieces, with citrus aftertaste and vanilla extract.

Sweet mint paste.

Tiramisù paste.

Hazelnut paste, medium roasting, stabilized to avoid the rising of oil to the surface.

Zabaglione paste.

Nougat paste with pieces.

Walnut paste.

Hazelnut paste, medium roasting.

Vanilla bourbon paste, with natural vanilla extract.

Panna cotta paste.


2 x 3 kg

2 X 3 kg

2 x 3 kg

2 x 3 kg

2 x 2,5 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 2,5 kg

2 x 3 kg

2 x 3 kg

2 x 2,5 kg

2 x 2,5 kg

2 x 3 kg

2 x 2,5 kg

2 x 3 kg

2 X 3 kg

50 g/kg

30 g/kg

70 g/kg

30 g/kg

30 g/kg

70 g/kg

70 g/kg

30 g/kg

30 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

50 g/kg

70 g/kg

30 g/kg

70 g/kg

Classic tastes

with pieces

with pieces

with pieces

21www.tecnoblend.it

Selected and exclusive italian tastes Exclusive pastes

CODE

CODE

I0326

I0345

I0014

I0231

I0042

I0354

I0040

I0374

I0352

I0050

I0212

ARACHIDE

NAOMI

CAFFE’

CASSATA SICILIANA

PASTA 100% CON “PISTACCHIO VERDE DI BRONTE DOP”

LOLITA

PISTACCHIO PURO DI SICILIA 100% S

PASTA PISTACCHIO LUCANO

NOCCIOLA TONDA GENTILE TRILOBATA

VANIGLIA NATURALE

ZUPPA INGLESE

Roasted peanuts paste.

Hazelnut/cocoa spreadable cream to be used asit is in the gelato tray.

Concentrated co!ee paste.

Sicilian cassata paste, with candied fruits.

Pistachio paste “Pistacchio verde di Bronte DOP” - Italy.

Hazelnut paste with taste of wafer.

Whole Sicilian pistachio paste - Italy.

Pistachio paste, origin from Basilicata (South of Italy).

Italia hazelnut “Tonda Gentile Trilobata” paste, medium roasting.

Vanilla paste, bourbon taste, with pieces and natu-ral flavors. It contains vanilla extract.

Zuppa Inglese concentrated paste.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

2 x 2,5 kg

2 x 2,5 kg

2 x 2,5 kg

2 x 3 kg

2 x 2,5 kg

6 x 1,25 kg

2 x 3 kg

2 x 2,5 kg

2 x 3 kg

2 x 3 kg

6 x 1,25 kg

70 g/kg

qs

15 g/kg

250 g/kg

70 g/kg

50t g/kg

70 g/kg

70 g/kg

70 g/kg

30 g/kg

20 g/kg

Gelateria

Classic tastes

Tastes tovariegate

Spreadable creams to be used as it is in the gelato tray.

with pieces

I0375 EVA White chocolate spreadable cream to be used as it is in the gelato tray.

qs 2 x 3 kg

Classic tastes


Gelateria

I0258

I0333

I0261

I0252

I0101

I0250

I0262

I0246

I0233

I0263

I0248

I0241

I0260

I0251

I0242

I0245

BANANA GIALLA

DOLCELIMONE with Lemonina

FRUTTO DELLA PASSIONE

MIRTILLO

COCCO

DOLCEMANDARINO with Lemonina

KIWI

PERA

FRAGOLA

MANGO ALPHONSO

LAMPONE

PESCA

FRAGOLINA DI BOSCO

MELA VERDE

FRUTTI DI BOSCO

MELONE

Banana paste, it gives light yellow color to the ice cream.

Lemon paste, with acidifier.

Passion fruit paste.

Blueberry paste.

Coconut taste.

Mandarin paste, with acidifier.

Kiwi paste.

Pear paste.

Strawberry paste.

Mango Alphonso paste.

Raspberry paste.

Peach paste.

Wild strawberry paste.

Green apple paste.

Wildberry paste.

Melon paste.

50 g/kg

30 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

Pastes made with high percentage of fruit, to give taste and color to fruit ice creams and sorbets.

Fruit pastesCODE

C0085

I0257

E0155

I0247

I0256

I0100

I0253

I0243

LEMONINA acidificante

ANGURIA

AROMA LIMONE BONIFICATORE

DOLCEARANCIA con Lemonina

ALBICOCCA

BANANA

AMARENA

ANANAS

Liquid acidifier for sorbets and fruit ice cream.

Watermelon paste.

Concentrated lemon flavour.

Orange paste, with acidifier.

Apricot paste.

Banana paste, white color.

Sour cherry paste.

Pinapple paste.


20 g/kg

70 g/kg

1 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

70 g/kg

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3,6 kg

2 x 3 kg

2 x 3 kg

2 x 3,6 kg

2 x 3 kg

2 x 3,6 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

6 x 1 kg

20 x 60 g

23www.tecnoblend.it

Classic tastes

Gelateria

Concentrated ingredients to give taste and color. It’s suggested to use them after the pasteurization.

Aromatizers

CODE

I0006

I0322

I0003

I0001

I0254

I0008

I0323

PANNYBON

CHEESECAKE

VANIBON

YOGOBON Nature

VANIGIA’

LEMONBON

LIQUIRIZIA ITALIANA 100%

Cream flavor in powder.

Cheesecake taste.

White vanilla flavor in powder.

Yoghurt flavor.

Vanilla flavor in powder, with pieces. It gives a light yellow color to the ice cream.

Lemon flavor in powder.

Pure italian licorice in powder.


6 x 1 kg

6 x 1 kg

6 x 1 kg

6 x 1 kg

6 x 1 kg

6 x 1 kg

5 x 1 kg

20 g/kg

50 g/kg

20 g/kg

20 g/kg

20 g/kg

20 g/kg

20 g/kg

Gelateria

Gelato Easy

25www.tecnoblend.it

Selected cream tastes used by italian artisan gelateriaCream tastes

CODE

N0172

N0180

N0024

N0170

N0153

N0307

N0036

N0308

N0037

N0266

N0039

N0040

N0001

N0123

N0150

N0267

N0041

N0167

EASY BLUE KID

EASY MENTA BIANCA

EASY BANANA

EASY MENTA FREDDA

EASY BUBBLE PINK new

EASY NOCCIOLA new

EASY CREMA BIANCA

EASY TIRAMISU’

EASY CAFFE’

EASY PISTACCHIO new

EASY COCCO

EASY VANIGLIA GIALLA

EASY LIQUIRIZIA ITALIANA

EASY CIOCCOLATO

EASY RICOTTA

EASY KAIMAKI

EASY YOGURT

EASY MASTIHA

Vanilla taste, blue color.

Mint taste, white color.

Banana taste, with pieces.

Mint taste, ligh green color.

Strawberry chewing gum taste, pink color.

Hazelnut taste, with grains.

Milk taste.

Tiramisù taste.

Co!ee taste.

Pistachio taste, with grains.

Coconut taste.

Yellow vanilla taste.

Licorice taste with italian licorice.

Milk chocolate taste.

Ricotta cheese taste.

Kaimaki taste.

Yoghurt taste.

Mastiha taste with “Mastiha from Chios”.


8 x 1,5 kg

8 x 1,8 kg

8 x 1,5 kg

8 x 1,8 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

10 x 1,2 kg

8 x 1,5 kg

8 x 1,5 kg

1,5 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,8 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,8 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,2 kg/3 L

1,5 kg/2,5 L

1,5 kg/2,5 L

The Easy line is made of complete and well-balanced ingredients to be used with water with cold process. All the tastes can be used in slush machine as well.

with pieces

Selected fruit tastes used by italian artisan gelateria, without lactose, milk and by products

Fruit tastes

CODICE

N0019

N0112

N0116

N0124

N0120

N0028

N0101

N0136

N0171

N0122

N0121

N0099

LACTOSEFREE FRUIT

LACTOSEFREE ACE

LACTOSEFREE ANGURIA

LACTOSEFREE LIMONE

LACTOSEFREE ARANCIA

LACTOSEFREE LIME

LACTOSEFREE MOJITO

LACTOSEFREE ROSA

LACTOSEFREE EXOTIC

LACTOSEFREE MANDARINO

LACTOSEFREE POMPELMO ROSA

LACTOSEFREE UVA FRAGOLA

Complete neutral base to produce sorbets, wi-thout lactose, using fruit, juices or pastes.

Orange-Carrot-Lemon taste, without lactose.

Watermelon taste, without lactose.

Lemon taste, without lactose.

Orange taste, without lactose.

Lime taste, without lactose.

Mojito taste, without lactose.

Rose taste, without lactose.

Exotic fruits taste, without lactose.

Mandarin taste, without lactose.

Pink grapefruit taste, without lactose.

Grape-strawberry taste, without lactose.


10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

1 kg / 2,7 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

Gelato Easy


Gelateria

27www.tecnoblend.it

Gelateria

Gelato Easy

They are selected fruit tastes, with pieces, used by italian artisan gelateria, without lactose, milk and by products

Fruit tastes with pieces

CODE

N0104

N0103

N0102

N0106

N0110

N0098

N0105

N0109

N0173

N0100

LACTOSEFREE ANANAS

LACTOSEFREE FRAGOLA

LACTOSEFREE FRUTTI DI BOSCO

LACTOSEFREE MELA VERDE

LACTOSEFREE KIWI

LACTOSEFREE MELONE

LACTOSEFREE MIRTILLO

LACTOSEFREE MANGO ALPHONSO new

LACTOSEFREE MELONE GIALLETTO

LACTOSEFREE PESCA

Pinapple taste, without lactose.

Strawberry taste, without lactose.

Wildberry taste, without lactose.

Green apple taste, without lactose.

Kiwi taste, without lactose.

Cantaloupe melon taste, without lactose.

Blueberry taste, without lactose.

Mango Alphonso taste, without lactose.

Yellow melon, without lactose.

Yellow peach taste, without lactose.


10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

29www.tecnoblend.it

Gelateria

Easy eLatte

Complete ingredients to use only with milk to produce special ita-lian gelato with unmistakable taste.

CODE

N0318

N0319

N0320

N0321

N0322

N0323

N0324

N0326

N0328

N0325

N0327

N0329

EASYeLATTE OLE’

EASYeLATTE PARFAIT

EASYeLATTE CIOCCOLATO BIANCO

EASYeLATTE CIOCCOLATO

EASYeLATTE CRÈME BRULÉE

EASYeLATTE MASTIHA

EASYeLATTE TIRAMISU’

EASYeLATTE VANIGLIA

EASYeLATTE CARAMELLO! !!! !!! !!! !!! !!! !!!

EASYeLATTE CHEESECAKE

EASYeLATTE YOGURT

EASYeLATTE CAPPUCCINO

Taste of Oreo Biscuit.

Taste of Parfait.

Taste of White Chocolate.

Taste of Chocolate.

Taste of Creme Brulée.

Gelato with pure Mastiha from Kios.

Taste of Tiramisù.

Taste of yellow vanilla, with pieces.

Taste of Caramel Butterscoth.

Taste of Cheesecake.

Taste of Yogurt.

Taste of Cappuccino.


3 x 1,2 kg + 1 kg

4 x 1,2 kg

3 x 1,2 kg + 3 x 1 kg

3 x 1,2 kg + 3 x 1 kg

3 x 1,2 kg +3 x 0,35 kg

4 x 1,2 kg

4 x 1,2 kg

4 x 1,2 kg

4 x 1,2 kg

4 x 1,2 kg

4 x 1,2 kg

4 x 1,2 kg

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

1,2 kg / 3 Lmilk

31www.tecnoblend.it

Line of complete ingredients to produce sugar free ice cream, with low calories and low glicemic index, with Stevia

Calostevia

Line of complete ingredients with Stevia, without added sugars. Well-balanced, they have to be used with cold process, adding only water.

Calo lineNo added sugars

Gelateria

CODE

N0174

N0175

N0310

N0309

CALOSTEVIA CREMA new

CALOSTEVIA CIOCK new

CALOSTEVIA LIMONE new

CALOSTEVIA FRAGOLA new

Milk taste, sugar free, with Stevia.

Chocolate taste, sugar free , with Stevia.

Lemon taste, sugar free, with Stevia.

Strawberry taste, sugar free, with Stevia.


10 x 1,2 5 kg

10 x 1,25 kg

8 x 1,5 kg

8 x 1,5 kg

1,5 kg/2,5 L

1,5 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

Approved


Line of complete ingredients to produce, with cold process, ice cre-ams for Vegans.Vegan line

Cream tastes for Vegans, selected from the most common italian ta-stes

Fruit tastes for Vegans, selected from the most common italian tastes

Cream tastes

Fruit tastes

CODE

CODE

N0303

N0296

N0299

N0294

N0301

N0292

N0302

N0295

N0306

N0298

N0300

N0293

N0305

N0297

N0304

VEGAN FONDENTE new

VEGAN LIMONE new

VEGAN VANIGLIA new

VEGAN FRAGOLA new

VEGAN PISTACCHIO new

VEGAN BANANA new

VEGAN TIRAMISU’ new

VEGAN COCCO new

VEGAN NOCCIOLA new

VEGAN FRUTTI DI BOSCO new

VEGAN CAFFE’ new

VEGAN MANDARINO new

VEGAN ARACHIDE new

VEGAN MELA new

VEGAN CANAPA new

Dark chocolate taste.

Lemon taste.

Yellow vanilla taste, with pieces.

Strawberry taste.

Pistachio taste.

Banana taste.

Tiramisù taste.

Coconut taste.

Hazelnut taste.

Wildberry taste.

Co!ee taste.

Mandarin taste.

Peanuts taste.

Apple taste.

Hemp taste.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

8 x 1,8 kg

10 x 1,25 kg

8 x 1,8 kg

8 x 1,5 kg

8 x 1,5 kg

10 x 1,25 kg

8 x 1,8 kg

10 x 1,25 kg

8 x 1,8 kg

10 x 1,25 kg

8 x 1,5 kg

8 x 1,5 kg

8 x 1,5 kg

10 x 1,25 kg

8 x 1,6 kg

Gelateria

1,8 kg/2,2 L

1,25 kg/2,5 L

1,8 kg/2,2 L

1,5 kg/2,5 L

1,8 kg/2,2 L

1,25 kg/2,5 L

1,8 kg/2,2 L

1,25 kg/2,5 L

1,5 kg/2,5 L

1,25 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,5 kg/2,5 L

1,25 kg/2,5 L

1,6 kg/2,5 L

Lactosefree is the line of ingredients without lactose, milk and by-products. These ice creams are good for everybody, but mostly to whom are following a controlled diet.

CODE

N0044

N0135

N0038

Fruit tastes with pieces

CODE

N0104

N0103

N0102

N0106

N0110

N0098

N0105

N0109

N0173

N0100

Gelateria

Selected cream tastes, without lactose, used by italian artisan gelateria

Lactosefree Cream tastes

LACTOSEFREE CREMA

LACTOSEFREE CREMOLATA

LACTOSEFREE CIOCCOLATO NERO

White cream, without lactose

Yellow cream with cinnamon, without lactose.

Dark chocolate, with pieces, without lactose.


8 X 1,8 kg

8 x 1,5 kg

8 x 1,5 kg

1,5 kg/2,5 L

1,5 kg/2,5 L

1,8 kg/2,2 L

Line of complete ingredients, without lactose and dairy ingredien-ts, used with cold process.Lactosefree

ice cream

Selected fruit tastes, without lactose, used by italian artisangelateria with pieces

LACTOSEFREE ANANAS

LACTOSEFREE FRAGOLA



LACTOSEFREE KIWI

LACTOSEFREE MELONE




LACTOSEFREE PESCA






Cantaloupe melon, without lactose.






10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

35www.tecnoblend.it


Gelateria

Selected fruit tastes, without lactose, used by italian artisangelateria

Fruit tastes

CODE

N0019

N0112

N0116

N0124

N0120

N0028

N0101

N0136

N0171

N0122

N0121

N0099

LACTOSEFREE FRUIT

LACTOSEFREE ACE

LACTOSEFREE ANGURIA

LACTOSEFREE LIMONE

LACTOSEFREE ARANCIA

LACTOSEFREE LIME

LACTOSEFREE MOJITO

LACTOSEFREE ROSA

LACTOSEFREE EXOTIC


LACTOSEFREE POMPELMO ROSA















10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

1,25 kg/2,5 L

1 kg /2,7 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

Lactosefree ice cream


Gelateria

Sweet sauces used for the decoration of ice creams in the showca-se, they stay soft at -14°C.Variegates

CODE

M0087

M0078

M0051

M0013

M0046

M0049

M0091

M0081

M0053

M0083

M0077

M0086

M0071

M0076

M0079

M0092

M0075

M0080

M0063

M0011

M0090

M0074

ALADINO

CARAMELLATTE

AMARENA

CIOCCOLATO

ANTONELLA

FRAGOLA

LOLITA

BIANCOCCO

LATTE GRANELLATO

PESCARANCIO

ARACHIDE

FRUTTI DI BOSCO

MIELE

BIANCORISO

LATTE VUALA

RISOCACAO

BIANCO

GIGOLO’

MIRTILLO

BISCOTTO

LIME

WAFERCACAO GRANELLATO

Sweet cooked wine, with raisins (typical from south of Italy).

Milk caramel taste.

Sour cherry taste.

Chocolate taste.

Cocoa-hazelnut taste.

Strawberry taste.

Hazelnut with wafer.

White chocolate with coconut pieces.

Milk chocolate with hazelnut grain.

Peach taste with pieces of orange.

Cocoa-hazelnut taste, with pieces of peanut.

Wildberry taste.

Honey taste.

White chocolate with cocoa cruncy cereals.

Dulce de leche taste.


White chocolate taste.

Fig taste with caramelized figs.

Blueberry taste.


Lime taste.

Milk chocolate with wafer and hazelnut grain.


qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

with pieces

39www.tecnoblend.it

Gelateria

Sweet souces for the decoration of ice cream cups, cakes, dessert. They are served at ambient temperature.Topping

CODE

M0060

M0044

M0005

M0006

M0052

M0056

AMARENA

ANTONELLA

CARAMELLO

FRUTTI DI BOSCO

CIOCCOLATO

FRAGOLA

Sour cherry taste.

Cocoa-hazelnut taste.

Milk caramel taste.

Wildberry taste.


Strawberry taste.


qs

qs

qs

qs

qs

qs

6 x 1 kg

6 x 1 kg

6 x 1 kg

6 x 1 kg

6 x 1 kg

6 x 1 kg


Gelateria

Kits contain all the ingredients in one box, so to facilitate the pro-duction of special tastes. Used in ice cream and pastry shops.Kit special tastes

The cheesecake kit, made with the typical flavor of quark cheese and biscuit, decorated with Strawberry Variegato. Used for ice cream and pastry.

Lemon is one of the most di"cult ice cream to produce. The Kit Limone facilitates and guarantees a good lemon ice cream.

Cheesecake kit

Lemon kit

CODE

CODE

I0325

I0211

KIT CHEESECAKE

KIT LIMONE

Kit composed by Cheesecake, Pasta Biscotto and Variegato Fragola.

Kit composed by Lemonina and aroma limone bonificatore.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

50 g/kg50 g/kg

qb

20 g/kg1 g/kg

Biscuit kit allows to produce a biscuit ice cream. It contains the taste (pasta) and the decoration. Used in pastry as well.

Biscuit kit

CODE

I0302 KIT BISCOTTO Kit composed by biscuit paste and biscuit variegato.


50 g/kgqb

1 x 3 kg1 x 3 kg

1 x 1 kg1 X 3 kg1 X 3 kg

5 x 1 kg5 x 60g

41

Pure chocolate to cover stick ice creams and mignons.Pure chocolates

CODE

CODE

I0363

I0364

I0365

I0366

I0367

I0368

PUROFONDENTE

PUROBIANCO

PUROLATTE

PUROLIMONE

PUROARANCIO

PUROFRAGOLA

Dark chocolate.

White chocolate.

Milk chocolate.

Chocolate with taste and color of lemon.

Chocolate with taste and color of orange.

Chocolate with taste and color of strawberry.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

41www.tecnoblend.it

Gelateria

Pure chocolate to cover stick ice creams, mignons, fruits and des-serts.


Chocolate taste coverings used to cover stick ice creams and mi-gnons, and to produce gelato stracciatella.Stracciatelle

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

I0292

I0355

I0293

I0356

I0043

I0277

STRACCIATELLA AL LATTE


STRACCIATELLA BIANCA

STRACCIATELLA FONDENTE






2 x 3 kg

2 x 3 kg

2 x 3 kg

6 x 0,9 kg

6 x 0,9 kg

6 x 0,9 kg

Stick gelateriaIngredients for the production of stick ice creams, mignons, to be served at -18°C.

STICK GELATO

43

Ingredients for the production of stick ice creams, mignons, to be served at -18°C.

Selected fruit tastes used by italian artisan gelateria, without lactose,milk and by products

Stick gelateria

Fruit tastes

CODICE

N0273

N0104

N0103

N0102

N0106

N0110

N0173

N0098

N0109

N0105

N0100

EASYSTECCO COCCO

LACTOSEFREE ANANAS

LACTOSEFREE FRAGOLA






LACTOSEFREE KIWI

LACTOSEFREE MELONE

LACTOSEFREE PESCA

Coconut taste for stick.









Cantaloupe melon, without lactose.



10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

8 x 1,8 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

1,8 kg/2,2 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

43www.tecnoblend.it

Stick gelateria

Syrup bases used with cold process to produce Italian artisan gelato (with “ice cream machine” or with “soft machine”) and stick gelato. With this base you obtain high quality ice cream, like using hot process

Nuclei crema

CODE

N0253

N0255

NUCLEOCREMA

NUCLEOCIOCCOLATO




150 g/kg

500 g/kg

Bases in syrups, used with cold process, used to produce italian artisangelato with standard ice cream machine and soft machine, and stickice cream. Ice creams obtained with this base have the same quality tothose are produced with hot process (pasteurizazion)

Nuclei frutta

CODE

N0271 NUCLEOFRUTTA STECCO Syrup base to use with cold process for the pro-duction fruit stick ice creams.


300 g/kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

N0116

N0122

N0124

N0136

N0120

N0121

N0028

N0171

N0101

N0099

LACTOSEFREE ANGURIA


LACTOSEFREE ARANCIA

LACTOSEFREE MOJITO

LACTOSEFREE EXOTIC

LACTOSEFREE POMPELMOROSA

LACTOSEFREE LIMONE

LACTOSEFREE ROSA

LACTOSEFREE LIME












10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

10 x 1,25 kg

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

1,25 kg/2,5 L

They are selected fruit tastes, with pieces, used by italian artisangelateria, without lactose, milk and by products

Fruit tasteswith pieces

CODE

N0019

N0112

LACTOSEFREE FRUIT

LACTOSEFREE ACE




10 x 1,25 kg

10 x 1 kg

1,25 kg/2,5 L

1 Kg/2,5 L

Stick gelateria

Stick gelateria


Selected cream tastes used by italian artisan gelateria to produce stick

Cream tastes

CODE

N0272 EASYSTECCO CREMA Complete base, to be used with cold process, to pro-duce stick and mignon ice creams, milk taste.


8 x 1,8 kg

1,8 kg/2,2 L


Pure chocolate to cover stick ice creams, mignons, fruits and des-serts.


Pure chocolate to cover stick ice creams and mignons

Chocolate taste coverings used to cover stick ice creams and mi-gnons, and to produce gelato stracciatella

Pure chocolates

Stracciatelle

CODE

CODE

I0363

I0364

I0365

I0366

I0367

I0368

PUROFONDENTE

PUROBIANCO

PUROLATTE

PUROLIMONE

PUROARANCIO

PUROFRAGOLA

Dark chocolate.

White chocolate.

Milk chocolate.

Chocolate with taste and color of lemon.

Chocolate with taste and color of orange.

Chocolate with taste and color of strawberry.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

qs

Stick gelateria

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

I0292

I0355

I0293

I0356

I0043

I0277










2 x 3 kg

2 x 3 kg

2 x 3 kg

6 x 0,9 kg

6 x 0,9 kg

6 x 0,9 kg

SofteriaLine of products to produce both artisan italian gelato and soft gelato using soft machine.

4747

Complete and well-balanced ingredients to produce italian artisan gelato using soft machine.

Ingredients to produce soft ice cream without emulsifiers. Cold pro-cess.

Syrup bases used with cold process to produce Italian artisan gelato (with “ice cream machine” or with “soft machine”) and stick gelato. With this base you obtain high quality ice cream, like using hot process.

Fresco

Softfree

Nuclei

CODE

CODE

N0274

N0253

N0275

N0255

N0276

N0254

FRESCOLATTE

NUCLEOCREMA

FRESCOYOGURT

NUCLEOCIOCCOLATO

FRESCOBASE

NUCLEOFRUTTA

Complete base to produce milk ice cream with cold pro-cess. It can be aromatized with cream paste (50g/kg).


Complete base to produce yoghurt ice cream with cold process.


Complete base to produce, with cold process, cream tastes with fatty pastes like hazelnut, pistachio, gianduja...

Syrup base to use with cold process for the production of sorbets, mignon, soft and fruit stick ice creams.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

10 x 1,1 kg

8 x 1,2 kg

8 x 1,3 kg

650 g/kg

150 g/kg

600 g/kg

500 g/kg

550 g/kg

400 g/kg

47www.tecnoblend.it

Softeria

CODE

N0176

N0177

N0178

N0179

SOFTFREE CIOCCOLATO

SOFTFREE LATTE

SOFTFREE FRAGOLA

SOFTFREE YOGURT

Chocolate taste.

Milk taste.

Strawberry taste.

Yogurt taste.


12 x 900 g

12 x 900 g

12 x 900 g

12 x 900 g

900 g/2 L

900 g/2 L

900 g/2 L

900 g/2 L

2 x 3 kg

2 x 3 kg

2 x 3 kg


YogurteriaLine of products to produce Frozen yogurt using soft machine.

www.tecnoblend.it

Gelateria

49

Ingredients to produce frozen yogurt with soft machine or ice cre-am machine, with cold process.Frozen yogurt

N0043

N0251

N0252

N0270

YOGURTGELATO

FROZENYOGO 10

FROZENYOGO 40

FROZENYOPLA’ new

Base with fructose, without flavors, to produce artisan gela-to or soft ice cream with 75% of yoghurt. Cold process.

Base to produce frozen yogurt with soft machine, with 10% of fresh yogurt or Greek Yogurt or milk. Cold process.

Base to produce Frozen yogurt with soft machine, with 40% of fresh yogurt or Greek Yogurt or milk. Cold process.

Base to produce Frozen yogurt with soft machine, with 15% of fresh yogurt or Greek Yogurt or milk. Cold process.

PRODUCT NOTE

10 x 0,8kg

10 x 1,1 kg

10 x 1,3 kg

10 x 1 kg

250 g/kg

200 g/kg

200 g/kg

240 g/kg

Yogurteria

49www.tecnoblend.it

CODE DESCRIPTION

PastryPastry refers to the preparation of foods such as filled doughts, pastries, cakes, cookies, chocola-te, pralines, candies and similar products.

51

Ingredients for the production of mousse, to serve at +4°C and se-mifreddi to serve at -18°C.

Mousse and Semifreddi

CODE

L0001

L0002

DESSERT BIANCO

-18° C

+ 4° C

DESSERT CIOCCOLATO

Neutral base to produce mousse and semifreddo. It can be aromatized as desired.

Base to produce chocolate semifreddi and mousses.


10 x 1 kg

10 x 1 kg

190 g/kg

250 g/kg

51www.tecnoblend.it

Pastry

See the creations of Chef at pag. 60


Pastry

Spreadable creams for filling, for desserts and sweets.

Sauces to serve hot for the decoration of cakes and desserts.

Spreadable creams

Fudge

CODE

CODE

L0009

M0001

L0086

M0002

L0043

CREMAPLUS

FUDGE CIOCCOLATO

CREMATEX

FUDGE CARAMELLO butter scotch

CREMATEX BIANCA

Cocoa-hazelnut cream, to use for sweets and desserts after cooking.


Cocoa-hazelnut cream, heat-resistant.

Butterscotch caramel taste.

White chocolate cream, heat-resistant.

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

NOTE

NOTE

Ingredients to produce high quality and full-bodied custards.

Ingredients for the production of high quality - custards

Cremes

Custards

CODE

L0037

L0036

C0130

L0044

L0033

L0007

CARLA

LAURA

NUCLEO CREMAFORNO

IRINA

OLGA

CREMA PASTICCERA 100C

Complete base to produce custard “chantilly type” by adding only water. It’s

stable during cooking and freezing. Cold process.

Complete base to produce a creamy custard by adding only water. It’s

stable to cooking and freezing. Cold process.

Supplement for custards, cold and hot process. It improves the cooking and freezing stability without changing your recipe.

Complete base to produce a full-bodied and tick custard, by adding only

water. It’s stable to cooking and freezing. Cold process.

Supplement for custards, cold and hot process. It improves the structure and the cooking and freezing stability.

Base for custard produced with hot process. It avoids the use of eggs and increases the shelf-life of your custard.


15 kg

15 kg

20 kg

15 kg

15 kg

10 x 1 kg

375 g/ 1 L

375 g/ 1 L

35 g/kg

400 g/ 1 L

80 g/ 1 L

100 g/ 1 L

13 kg

6 kg

6 kg

2 x 3 kg

2 x 3 kg

qs

qs

qs

qs

qs

53www.tecnoblend.it

CODE

L0074

L0076

L0078

L0075

L0079

L0080

L0081

L0082

KIT MACARONS NEUTRO

KIT MACARONS CACAO

KIT MACARONS CELESTE with artificial colors

KIT MACARONS ROSSO with artificial colors

KIT MACARONS GIALLO

KITMACARONS VERDE

KIT MACARONS ROSA

KIT MACARONS VIOLA

Neutral macaron base, to aromatize as desired. It’s suggested to be used with “Aromi in pasta”.

Chocolate macarons.

Blue macarons.

Red macarons.

Yellow macarons.

Green macarons.

Pink macarons.

Violet macarons.


5,2 kg (4 kit)

5,2 kg (4 kit)

5,2 kg (4 kit)

5,2 kg (4 kit)

5,2 kg (4 kit)

5,2 kg (4 kit)

5,2 kg (4 kit)

5,2 kg (4 kit)

1 kit /0,4 L

1 kit /0,4 L

1 kit /0,4 L

1 kit /0,4 L

1 kit /0,4 L

1 kit /0,4 L

1 kit /0,4 L

1 kit /0,4 L

Pastry

Ingredients, based on almond, to produce macarons. They are di!e-rent only for the color of the finished product.Macarons


Pastry

Chocolate modelling pastes, based on cocoa butter, for cakes deco-rations.Misscake

CODICE

L0061

L0063

L0065

L0067

L0062

L0064

L0066

L0068

MISSCAKE BIANCO

MISSCAKE CELESTE with artificial colors

MISSCAKE GIALLO

MISSCAKE ROSSO

MISSCAKE ARANCIO

MISSCAKE CIOCCOLATO

MISSCAKE ROSA

MISSCAKE VERDE

White chocolate modelling paste.

Blue chocolate modelling paste.

Yellow chocolate modelling paste.

Red chocolate modelling paste.

Orange chocolate modelling paste.

Brown chocolate modelling paste.

Pink chocolate modelling paste.

Green chocolate modelling paste.


qs

qs

qs

qs

qs

qs

qs

qs

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg


Pastry

Ingredients to produce sponge cake, rollè and lady fingers.

Ingredient to produce Brittle.

Products to glaze cakes, semifreddi and mousses.

Pandispagna

Croccante mix

Glazes

CODE

CODE

CODE

L0051

L0052

L0069

L0070

PANDISPAGNA

CROCCANTE

GLASSA NEUTRA

GLASSA CIOCCOLATO

Base to produce sponge cake, rollè, lady fingers, by agging eggs. It’s stable at -20°C.

Base to produce brittle and mousli bars, easy and fast way.

Neutral sparkling glaze, to be aromatized with “Pa-stes” or “Aromi in pasta”.

Chocolate glaze. Glossy and stable from +4°C to -18°C.

PRODUCT

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

DESCRIPTION

NOTE

NOTE

NOTE

15 kg

10 x 1 kg

500 g/kg

670 g/kg

qs

qs

2 x 3 kg

2 x 3 kg


Pastry

Ingredients to produce sweet and salty crepes.

Ingredient to produce meringues.

Sugar, to be melted and used for decoration of cakes and semifred-di.

Crepe mix

Base for meringues

Sugars for decoration

CODE

CODE

CODE

L0053

L0040

H0022

CREPES DOLCE&SALATO

ALBUPLUS

ISOMALTO

Powder base for sweet and salty crepes, by adding mik.

White egg in powder, using to produce meringues. It garantuees a constant and stable overrun.

It’s an ingredient used to create decoration and sweet sculptures for cakes and semifreddi.

PRODUCT

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

DESCRIPTION

NOTE

NOTE

NOTE

10 x 1 kg

5 x 1 kg

6 x 1 kg

400 g/kg

50 g/kg

qs


Pastry

Fruit pastes specific to give taste and color to custards, creams and doughts.

Pastedolcefrutto

CODICE

I0244

I0310

I0332

I0249

DOLCEARANCIA

DOLCEFRAGOLA with artificial color

DOLCELIMONE

DOLCEMANDARINO

Orange taste.

Strawberry taste.

Lemon taste.

Mandarin taste.


70 g/kg

70 g/kg

30 g/kg

70 g/kg

Tastes Fruit pastes without acidity.

2 x 3 kg

2 x 3 kg

2 x 3 kg

2 x 3 kg

.

Tastes


Concentrated flavors in paste to aromatize custards, baked goods, doughts. Used in pastry and ice cream as well.

Aromiin pasta

CODE

I0195

I0196

I0120

I0123

I0125

I0206

I0126

I0122

I0210

I0124

I0127

AROMAINPASTA ARANCIO

AROMAINPASTA BISCOTTO

AROMAINPASTA CARAMELLO

AROMAINPASTA LIMONE

AROMAINPASTA PISTACCHIO

AROMAINPASTA MANDARINO

AROMAINPASTA TIRAMISU’

AROMAINPASTA FRAGOLA

AROMAINPASTA PANNA

AROMAINPASTA NOCCIOLA

AROMAINPASTA VANIGLIA

Orange taste and color.

Biscuit taste and color.

Caramel taste and color.

Lemon taste and color.

Pistachio taste and color.

I0267 AROMAINPASTA MANDORLA DOLCE

Sweet almond taste and color.

Mandarin taste and color.

Tiramisù taste and color.

Strawberry taste and color

Cream taste and color.

Hazelnut taste and color.

Vanilla taste and color.


5 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

5 g/kg

Concentrated flavours to aromatize baked goods. Heat-resistant, they are used for dought of croissants, biscuits, sponge cakes and similar products.

Flavors

CODE

E0018

E0017

E0097

E0027

E0019

E0099

AROMA ARANCIO

AROMA BURRO

AROMA CROISSANT

AROMA LIMONE

AROMA PANETTONE

AROMA VANILLINA

Orange taste.

Butter taste.

Croissant taste.

Lemon taste.

Panettone taste.

Vanillina (powder).


1 g/kg

1 g/kg

1 g/kg

1 g/kg

1 g/kg

0,5 g/kg

Pastry

14 x 0,5 L

14 x 0,5 L

14 x 0,5 L

14 x 0,5 L

14 x 0,5 L

12 x 0,5 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

4 x 1 kg

Raw materialsSelction of functional raw materials for ice cream, pastry and bakery.

Milk powder and milk proteins.Milk and by-products

CODE

A0010

A0053

A0070

A0043

A0009

A0003

A0007

A0037

A0008

A0048

A0044

A0006

A0022

A0002

A0014

A0041

A0001

MILAT SPRAY

PROMIL 17L20

LATTE&PANNA

INSTANT FAT 26

MILK CREAM

OPTIFAT 26 V

PROMIL 3850

OPTIMIL 200

MILK SOFT

OPTILAT 70

PROMIL 3850

OPTIMIL 30

MILK 26

OPTIMIL 150i

LATTE MAGRO SPRAY

LATTE INTERO CONDENSATO ZUCCHERATO 9% M.G.

PROMIL 20L20

Skimmed milk powder, with 1% of sugar. High solu-bility.

Skimmed milk powder with proteins. It’s suggested for doughts and baked goods, replacing fresh milk and milk powder.

Special skimmed milk powder with small amount of cream. It replaces fresh milk.

Milk proteins with 26% of refinated vegetable fats. It replaces whole milk powder.

Skimmed milk powder with milk proteins. It’s suggested to give creamness to ice cream and velvet structure to custards.

Milk with 26% of refinated vegetable fats (conocut). It replaces whole fresh milk and whole milk powder.

Milk proteins 85%.

Milk proteins 20%. It’s used with flours to produce milk bread, baked goods, biscuits.

Skimmed milk powder with proteins. Recommended to give creamness to ice cream. It replaces skimmed milk powder.

Refinated vegetable fats (70%) of coconut. It repla-ces cream. It doesn’t produce cholesterol.

Skimmed milk powder with milk proteins. It’s suggested to give creamness to ice cream and velvet structure to custards.

Milk with 26% of refinated vegetable fats (conocut). It replaces whole fresh milk and whole milk powder.

Milk proteins 15%. It’s used with flours to produce milk bread, baked goods, biscuits.

Skimmed milk powder, high solubility.

Obtained from fresh whole pateurized milk with sugar (43%).

Skimmed milk powder with proteins. Recommended to give creamness to ice cream. It replaces skimmed milk powder.


10 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

10 x 1 kg

8 x 1 kg

25 kg

25 kg

25 kg

25 kg

25 kg

25 kg

20 kg

25 kg

25 kg

15 kg

5 kg

A0062 PROMILPLUS 3950 Whey proteins 95%. It has whipping and gelling properties. It’s used for

fruit ice creams and alcoholic sorbets to improve overrun and structure.4 x 1 kg


Raw materials

S0068

S0020

S0064

NOCCIOLE TOSTATE INTERE 13/15

NOCCIOLE TOSTATE SPEZZATE

NOCCIOLE TOSTATE IN GRANELLA

Roasted whole hazelnut, size 13-15.

Roasted brokenhazelnut.

Roasted hazelnut grain, size 2/4. 3 x 2 kg

3 x 2 kg

3 x 2 kg

61www.tecnoblend.it

CODE

CODE

CODE

D0023

F0003

D0022

F0004

D0024

CARIGUA CACAO 22/24

CARIGUA CACAO 22/24

ELDORADO

SALVADOR

MASSA DI CACAO

Cocoa powder with 22-24% of cocoa butter from Ivory Coast and Ghana. Used for ice cream and pastry, it gives an unique taste of chocolate.

Instant co!ee, obtained by Arabic and Robusta variety. Used for ice cream, pastry and drinks.

Freeze-dried co!ee, obtained by Arabic and Robu-sta variety. Used for ice cream, pastry and drinks.

Product rich in cocoa butter (53%). Used for ice cream and pastry, it gives an unique taste of chocolate.

PRODUCT

PRODUCT

PRODUCT

DESCRIPTION

DESCRIPTION

DESCRIPTION

NOTE

NOTE

NOTE

12,5 kg

8 x 500 g

10 kg

8 x 500 g

10 x 1 kg

Raw materials

Soluble co!ee

Cocoa

The indispansables

Instant and freeze-dried co!ee to use in pastry, ice cream, baked goods and drinks.

Cocoa in powder and cocoa mass. Used for ice creams and pastry, they give an unique and unmistakable taste, to obtain a special cho-colate taste.

They are ingredients used for ice cream and pastry for di!erent uses.

S0074 COCCO RAPE’Dehydrated coconut. 4 x

1 kg

63

Mousse SemifreddiAladino

Lolita

Cheesecake

Lime

-18° C+4° C

Mousse SemifreddiMiele

Naomi

Gigolò

Vualà

-18° C+4° C

Arachidi

Tiramisù

-18° CMousse

Mousse

+4° C

+4° C

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How to reach us

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Legend Icons and notes

NOTES

Without lactose

Without gluten

Easy in 10 minutes

For Vegans

Sugar free

With Stevia

Hot / Cold process

Time

Dosage

Portions

Temperature

Carton

Bag

Pail

Legal notesThis catalog is reserved exclusively for professional traders, buyers and custo-mers, it doesn’t contain direct information to the consumer.It contains data and indicative characteristics that could be changed at any time and without notice.These information have only informative value.Tecnoblend Srl reserves the right to remove or edit the articles in this catalog, for any technical and/or commercial reason, without any advance warning.The pictures of this catalog are just representative and they could be di!erent from the actual size of the items.

It’s forbidden any total or partial copy of this catalog without the previous writ-

ten permission of Tecnoblend Srl.

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