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I T A L I A N A

The best of Italy in a gelatoOpera 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.

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 productsOpera Italiana consists of two products:

Eccellenza Italiana PasteFine 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.

Eccellenza ChipsCrunchy 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

Package 5 Kg tin

Dosage

100 g/L. For a richer flavour and more intense colour, add up to 130 g per Litre

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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 CieloIt is a paste to be added to the base mix to give gelato an intense egg flavour.

Variegato HuevoThis 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.

Variegato CarameloIt 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.

Tocino de Cielo

Package 3 Kg tin

Package 3 Kg tin

Package 3 Kg tin

Dosage90-100 g/L

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GaufreGaufres 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 GaufreA 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

Dosage50-70 g/L

Fornogel GaufreFor 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

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A special recipeGAUFRE GOLOSONAIngredient dosage for 1 litre of base

MILK BASE MIX 1.000 gMILK 100 gGAUFRE (paste) 70-80 gTotal 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

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.

PEAR SDLWith freeze-dried diced pear.Taste: typical of Williams pear.

PEACH SDLFreeze-dried diced yellow peach. Taste: the tangier note of white peach is combined with the sweeter note of yellow peach.

TROPICAL SDLWith freeze-dried diced pineapple and mango.Taste: balanced combination of the typically sweet notes of mango and the tangier ones of lime...

WILD BERRIES SDLWith whole freeze-dried fruit: raspberry, blackberry, blackcurrant, redcurrant. Taste: balanced between the sweet and the sourish notes of raspberries, blackberries, blackcurrants and redcurrants.

Package 16.2 kg cartons (12/1.350 kg bags)

Dosage

1 bag per 2.7 litres of waterWe suggest using warm water

PEAR SDL PEACH SDL

WILD BERRIES SDLTROPICAL SDL

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Mix Frutta: Fruitgel 50 SdLA 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.

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

Soiacrem SdL Base 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• 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)

Package 15 kg carton (12/1.250 kg bags)

Dosage500 g/L of water.1 bag (1.250 kg) per 2.5 litres of water

Package 12 kg carton (12/1kg bags)

Dosage50 g/L of water, by cold processing.40-50 g/L of water, with low pasteurisation.

ENERGY 153 kcal 6423 kJFAT 5.3 gCARBOHYDRATE 25.2 gPROTEIN 0.1 g

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NutgelThe 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.

Suggested usesNUTGEL 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

Pistachio BlendA 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.

Package 2.5 Kg tin

Dosage90-100 g/L

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).

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AlbumixComplete powder product, consisting of whipping egg whites. It makes classic Italian-style meringue in a simple, fast, and hygienically safe way.

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.

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.

PreparationProcedure:Stir ALBUMIX into hot water and mix into planetary mixer at full speed for about 5 to 6 minutes.

PREPARATION OF ITALIAN-STYLE SEMIFREDDO:

Makes a semifreddo without vegetable fats, that is stable at above-zero temperature and spoonable at below-zero temperature.

Jelly MixPowdered product for cold processing. Makes a number of preparations such as aspics, fruit palettes, panna cotta, crème brûlée, and many other spoon desserts.

Uses• 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.

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.

ProcedureStir 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.

1. Whip cream according to the following recipe: FRESH CREAM 1 KgMIX FOR CREAM +° 100 g

2. To prepare Italian-style meringue:HOT WATER 300 gALBUMIX 450 g

3. Mix together:STABILISED FRESH CREAM 700 gITALIAN-STYLE MERINGUE 300 g

Package 12 kg carton (12/1 kg bags)

Dosage150 g per 100 g of water

Package 12 kg carton (12/1 kg bags)

Dosage180 - 210 g, according to the kind of processing

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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 ideaGelato Biscuits of the Fornogel range are ideal also to prepare specialities of gelato in tub.Following a tasty recipe:

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FORNOGEL GELATO COOKIESIn 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 mmCarton 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

FLAVOUR: “TROPPO BUONO”White Base 1 L

Hazelnut Paste 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.

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.

Mr. Stick - Miss Twin - Baby Roll

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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.

AdvantagesAs 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.

Uses• 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.

How to useLiquefy 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.

Wild Berries2,5 Kg tin

Hazelnut2,5 Kg tin

Coffee2,5 Kg tin

Coconut2,5 Kg tin

Pistachio2,5 Kg tin

White Chocolate2,5 Kg tin

Orange2,5 Kg tin

Caramel2,5 Kg tin

Prestige Milk Chocolate5 Kg tin

Excellence Plain Chocolate5,5 Kg tin

The coatings rangeCoatings: coffee and hazelnut

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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