MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET2

Gelato

MISTER ART FUNCTION KEY

Sorbets

Gelato Pastry with milk-based gelato

with water-based sorbetGelato Pastry

Semifreddos

Press the key to enter the Gelato and Sorbet production program.• GELATO MIX 65 - When you want to combine the single ingredients directly inside Mister Art. The machine blends the ingredients together in its upper tank, pasteurizes the mix at 65°C for 30 minutes, and then immediately cools it to +4°C.

Press the key to enter the Gelato and Sorbet production program.• SORBET MIX - When you want to combine the single ingredients directly inside Mister Art.The machine blends the ingredients together in its upper tank, heats the blend to 30°C to help the sugar dissolve, and then immediately cools it to +4°C.

Press the key to enter the Gelato Pastry and Sorbet Pastry production program.• G PASTRY MIX 65 - When you want to combine the single ingredients directly inside Mister Art. The machine blends the ingredients together in its upper tank, pasteurizes the gelato pastry mix at 65°C for 30 minutes, and then immediately cools it to +4°C.

Press the key to enter the Gelato Pastry and Sorbet Pastry production program.• SOR PASTRY MIX - When you want to combine the single ingredients directly inside Mister Art. The machine blends the ingredients together in its upper tank, heats the blend to 30°C to help the sugar dissolve, and then immediately cools it to +4°C.

Press the key to enter the Semifreddo, Mousse, and Bavarian cream production program.• SEMIFREDDO MIX - When you want to combine the single ingredients directly insideMister Art.

MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET 3

Gelato Sticks

Sorbet Sticks

Hazelnut with “base 50” stabilizerMedium Qty - Grams

Whole Milk 6870

35% Fat Cream 210

Sugar 1760

Rubicone Fiordilatte 50: F502 340

Rubicone Hazelnut 5 Stairs: F055 820

Total 10000

Lemon with “base 50” stabilizerMedium Qty - Grams

Water 6700

Sugar 2300

Rubicone Vegetalfruit 70: F728 500

Rubicone Lemon Paste: F252 500

Total 10000

Pistachio with “base 50” stabilizerMedium Qty - Grams

Whole Milk 6870

35% Fat Cream 210

Sugar 1760

Rubicone Fiordilatte 50: F502 340

Rubicone Pistacchio Pure Sicily: F052 820

Total 10000

Strawberry with “base 50” stabilizerMedium Qty - Grams

Water 3600

Sugar 2000

Rubicone Vegetalfruit 70: F728 350

Lemon Juice 85

Strawberry Puree 4000

Total 10000

» GEL 01

» GEL 04

» GEL 06

» GEL 08

» GEL 03

» GEL 02

» GEL 07

» GEL 09

Press

Press

MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET4

Gelato Mini Sticks

Gelato Mini Cones

Gianduia with “base 50“ stabilizerMedium Qty - Grams

Whole Milk 6830

35% Fat Cream 320

Sugar 1740

Rubicone Cacao Amaro 22-24: F827 190

Rubicone Fiordilatte 50: F502 340

Rubicone Hazelnut 5 Stairs: F055 580

Total 10000

Cream with “base 50” stabilizerMedium Qty - Grams

Whole Milk 6350

35% Fat Cream 820

Rubicone Cream Antica: F025 820

Sugar 1690

Rubicone Fiordilatte 50: F502 320

Total 10000

» Mini Bar » Mini Pick » Mini Kube

» Kono » Fiamma

Press

Press

MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET 5

Gelato Cookies

Gelato Pastry Milk-based

Chocolate with “base 50” stabilizerMedium Qty - Grams

Whole Milk 6620

35% Fat Cream 600

Sugar 1730

Rubicone Cacao Amaro 22-24: F827 560

Rubicone Fiordilatte 50: F502 330

Rubicone Chocolate Paste: F023 160

Total 10000

Fiordilatte with “base 50” stabilizerMedium Qty - Grams

Whole Milk 6500

35% Fat Cream 1650

Sugar 1900

Rubicone Fiordilatte 50: F502 380

Total 10430

Coffee with “base 50” stabilizerMedium Qty - Grams

Whole Milk 6280

35% Fat Cream 1570

Sugar 1700

Rubicone Fiordilatte 50: F502 320

Rubicone Coffee Moka: F007 130

Total 10000

Vanilla with “base 50” stabilizerMedium Qty - Grams

Whole milk 6150

35% Fat Cream 1450

Sugar 1900

Rubicone Fiordilatte 50: F502 350

Rubicone Vanilla 30 Suprem no Colour: F086

150

Total 10000

» BISC 02

» Pillow

» Globe

» BISC 04

» BISC 03

» Amorini

» Stone

» BISC 05

Press

Press

MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET6

Gelato Pastry Water-based

Almond Semifreddo

Strawberry with “base 50” stabilizerMedium Qty - Grams

Water 3020

Sugar 2030

Rubicone Vegetalfruit 70: F728 350

Lemon Juice 100

Strawberry Puree 4500

Total 10000

Almond Semifreddo Medium Qty - Grams

Whole Milk 4500

Sugar 2000

Skimmed Milk Powder 400

Dry Glucose 460

Rubicone Neutro 5 AU: F723 40

35% Fat Cream 1600

Rubicone Almond Paste: F050 1000

Total 10000

Mango with “base 50” stabilizerMedium Qty - Grams

Water 3365

Sugar 2285

Rubicone Vegetalfruit 70: F728 250

Lemon Juice 100

Mango Puree 4000

Total 10000

» Cupole01

» Multiflex 70/1 H45

» Mul3D 58

» Cupole02

» Mul3D Egg

Press

Press

MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET 7

Chocolate Semifreddo

Vanilla Semifreddo

Chocolate SemifreddoMedium Qty - Grams

Whole Milk 4100

Sugar 1200

Skimmed Milk Powder 200

Dry Glucose 470

Rubicone Neutro 5 AU: F723 30

35% Fat Cream 1500

Rubicone Cacao Amaro 22-24: F827 2500

Total 10000

Vanilla SemifreddoMedium Qty - Grams

Whole Milk 4120

Sugar 2000

Skimmed Milk Powder 400

Dry Glucose 460

Rubicone Neutro 5 AU: F723 30

35% Fat Cream 3000

Rubicone Vanilla 30 Suprem no Colour: F086

200

Total 10000

Press

Press

» Circus Star

» Vortex » Gianduia

» Armonia » Eclipse

» Kit Buche Wood» TOR 160

» TOR 100

MAJORS GROUP - FROZEN DESSERTS - RECIPE BOOKLET8