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Why is it an exclusive novelty by Prodotti Stella? Because our semifreddo does not contain hydrogenated vegetable fats.

Excellent whipping qualities, offers steady results and great volume increase. Steady at both above and under-zero temperatures. Cuts evenly.

Given its characteristics and potential, it may be used for virtually any cold pastry use: to decorate cakes, to create your own desserts in glasses, plated desserts, or mousses in tubs.

Packaging each carton contains 8 bags, 2kg each

Quantitiesin a planetary mixer, add 450-500 g/L milk

Recipes can be customised by adding fresh cream, gelato, pasteurised base mix for gelato, or by adding/substituting water to make fruit semifreddo.

Only the best refi ned fats.

For excellent Chantilly cream try with traditionally-made Confectioner’s Custard.

Semifreddo Flexi GR

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MoussemixPowdered product with excellent cold solubility. Can be used for:

• Semifreddo cakes and decorations/garnishing of cakes. • Single servings and small glasses. • Mousses in tubs (often referred to as “Warm Gelato”). • Creamy desserts to be kept at above-zero temperature.

(also in combination with MIX FOR CREAM +°).

Advantages

• Easy to use. Whips quickly. • Neutral/milk fl avour. Does not cover added fl avours. • Mousse and gelato can be kept at the same temperature. • Semifreddo cake retains a soft consistency and can be cut evenly.

Customisable recipes The basic recipe requires use of cold pasteurised milk (500 g per 1 L of milk).Can be enriched with fresh cream (e.g. 500 ml milk, 500 ml cream and 400-450 g product).Other recipes require use of processed gelato or base mix for gelato.

Packaging each box contains 8 bags,2kg each

Quantitiesin a planetary mixer, add 500 g/L milk

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Mix For Cream +°This base has been designed for preparing several specialities with cream: cakes, single and mignon servings, desserts in glasses and shot glasses, creamy desserts, semifreddi, and more.

Advantages

• Desserts can be kept at above-zero temperature. • Desserts are particularly resistant to temperature

shocks, even extreme ones. They do not present liquid separation (syneresis) or collapse, unlike natural whipping cream.

• May be used to make desserts with the only use of milk fats (without vegetable fats).

QuattrostagioniExtremely versatile powder: can be used in several gelato and artisanal confectionery recipes. Particularly suitable for use in the planetary mixer to make semifreddi (cakes and single servings) which are richer and more textured, in comparison to those obtained by using Moussemix.

Crema BasePaste product, made with fresh milk, sugar, egg yolks and stabilisers. It is suitable for several uses:

• add to semifreddo mixes to improve texture in mousses in tubs, semifreddo and gelato cakes.

• as a substitute (entirely or in part) of sugared condensed milk.

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AlbumixA complete powdered product made of whipping egg whites to prepare by a fast, simple and hygienically safe process Italian-style meringue

Uses

• For fl ambè decorating • As a mandatory component of classic Italian-style

semifreddo. • To make confectionary classics such as traditional baked

meringues or spumiglie.

When making semifreddo, Albumix can be used in combination with other powdered semi fi nished products such as Moussemix and Semifreddo Flexi GR.Added to fresh cream and Mix For Cream +° makes classic Italian-style semifreddo, without vegetable fats.

Advantages

• Easy to use • Hygienically safe • Imparts to the end product a lighter and cleaner taste

compared to semifreddo made with vegetable fats.

Packaging each box contains 12 bags, 1kg each

Quantities150 g per 100 g of water

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Cremalampo PasticcieraPerfect mix for the making of excellent dessert creams, through cold processing. Advantages

• EASY TO USE. We suggest use of a planetary mixer or electric beater. It can also be prepared by a normal whip in a short time (in 2-3 minutes) by mixing the product with milk.

• Creams have a smooth and velvety texture; a delicate taste of custard. It can be personalised with a number of Pastecrema.

Packaging each box contains 6 bags, 2kg each

Quantities280-300 g/L milk

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Jelly Mix

Packaging each box contains 12 bags of 1kg each

Dose d’impiego210 g/L (to make gelée)190-210 g/L (to make panna cotta)

Uses

• to make traditional panna cotta and panna cotta enriched with exclusive Pastecrema such as Disaronno Amaretto and Zabaione Florio, decorated and garnished with Salse Topping, Variegati Quattrostagioni, glacages and decorations in chips.

• aspics to be used for glass desserts and as decorations on cakes and single servings.

• Fruit Palette gelée, to use as cake fi llings.• Mini-desserts, also served in glasses. • Crème brûlée. • Crema catalana.

Advantages

• EASY TO USE: simple processing, does not require warm processing. It is enough to use liquids (e.g. milk, cream, wine or liqueur) or fruit shakes at room temperature.

• VERSATILE: many specialities can be obtained by using this product.

• BOOST YOUR CREATIVITY WITH JELLY MIX: expand your offer and create an appealing layout with trendy and tasty creations.

Powdered product suitable for cold processing of a number of specialties: aspic, fruit pallette, panna cotta, creme brûlée and many other kinds of creamy desserts.

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The PastecremaA wide range of extremely versatile semi-fi nished pastes: includes pastes that are ideal for enriching cream, custard, cakes and desserts; special pastes to garnish and fi ll many pastry and cold pastry specialities. Many are excellent to be used in combination with chocolate.The range includes Exclusive Brands (e.g. Disaronno, Zabaione Florio, Blucaos, etc.).

SICILIAN PISTACHIO CREAM Superior quality product that will satisfy even the most demanding confectioners and gelato makers. It is suitable for making elaborate, refi ned pastry and cold pastry productions. The paste is exclusively made by refi ning the best selection of Sicilian pistachios. Also available without food colouring. This paste was used by the 2006 winners of the Gelato World Championship to make their winning creation.

GIANDUIONEHazelnut paste (its main ingredient) along with top quality cocoa mixes, to recreate the typical fl avour of Gianduia in craft confectionary. The creaminess of the paste makes it easy to use in pastry and cold pastry as a fi lling for cakes and single servings; can be also used to enrich custard and whipped cream.

ZABAIONE FLORIO

Florio winery was founded in 1833 in Marsala (Sicily), in the heart of the Italian “sunbelt”.Following in the antique tradition of Florio winery, leading producers of Marsala wine, we created two unique zabaione pastes: ZABAIONE GELATERIA and ZABAIONE CONFECTIONERY.The use or Marsala Florio ensures their unique fl avour. The high content of eggs and egg yolks gives this product body and intense colour. A special production process ensures perfect miscibility.

It is an exclusive by Prodotti Stella.

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Paste Creative

Packaging each carton contains 6 jars of 1.4 kg each; mixed carton can be ordered

Creative Pastes help you unleash your creativity in pastry and catering. They represent the perfect, yet unexpected, combination of two fl avours. Great to customise chocolate, and more. Suitable for making new desserts, bavaresi, charlotte and biscuits. They can also be used to enhance cream and custard.

The range:

• Orange & Pimento• Cinnamon & Vanilla• Lavender & Rosemary• Hot Pepper & Cherry• Rum & Coffee• Ginger & Lemon

PastefruttaPASTEFRUTTA is a wide range of products that are divided in two lines: GELOSTELLA 200 and GELOSTELLA 100. They can be used in pastry and cold pastry, to fl avour desserts and cakes and to decorate.

Serie 200 products are characterised by the high content of fruit pieces, whereas Gelostella 100, with the exception of Amarena, are smoother and more concentrated. Pastefrutta 100 Can be used alone or in combination with fresh/frozen fruit, to enhance dessert fl avour and colour.

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The CoatingsProdotti Stella Coatings is a high quality range of products, used to enhance cold pastry creations. They make decorating and fi lling an extremely easy process. The advantages of Prodotti Stella Coatings

• Delicious:thanks to their high quality ingredients. Such a characteristic is hard to fi nd in products designed for these uses.

• Excellent fl uidity:they maintain perfect fl uidity after being warmed, also at room temperature.

• Easy to use:extremely easy to use: develop new recipes and creations in no time.

• Appealing:give a new look to your horizontal or vertical gelato show case.

• Unleash your creativity:these products are designed to enhance the work of artisanal confectioners by helping them develop unique cold pastry creations.

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The Coatings

The range:

• Orange• Coffee• Caramel• White Chocolate• Coconut• Plain Excellence• Wildberries• Hazelnut• Pistachio• Milk Prestige

All coatings follow the same principles: high quality ingredients, high content of white chocolate, no hydrogenated fats or artifi cial colours. Such products, therefore belong to both Tale&Quale Line and, some of them, to the Total Natural Line.

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The GlacagesProdotti Stella glacages have been specifi cally designed to cover, easily and fast, the top and the edges of semifeddo cakes, single servings, desserts, gelato cakes, and frozen pieces They are therefore high quality, ready-to-use ingredients, suitable for decorating modern cakes in a fast and easy way.

Prodotti Stella Chocolate Coating is special because:

• its main ingredient is powdered chocolate.• its intense chocolate fl avour makes cakes not only better looking

but also better tasting!

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The GlacagesThe advantages of Prodotti Stella Glacages

• fruit coatings do not require heating up: they are ready to use.

• Excellent fl uidity and spreadability • Do not go lumpy• Stick immediately to cake sides or single portions. • Do not drip or form runs. • Topping does not stick to the knife when cutting the cake,

thus guaranteeing perfect slices.

The range:

• Amarena• Orange• Chocolate• White Chocolate• Strawberry• Lemon• Pear

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Variegati QuattrostagioniThis fruit-rich line of products has been specifi cally designed to enhance fl avour and appeal of semifreddi, mousses in tubs and many other pastry creations.

Variegati Quattrostagioni are made with the best selection of fruit, picked at its ripest. Thanks to a special process, the fruit maintains its organoleptic properties intact, including its natural fl avour. The products retain their softness even after long storage at below-zero temperatures; they are therefore ideal for garnishing, fi lling and decorating: enjoy the scent and soft fl avour of fruit at its best.

WILD STRAWBERRIES CONFECTIONERY and WILD BERRIES CONFECTIONERY have the most fl uid texture among the products of the range.

The range:

• Fig• Strawberry• Wild strawberries confectionery • Wild berries • Wild berries confectionery• Green apple• Peach• Tropical• Strawberry grape

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Grains and ChipsA line of products designed to assist pastry and gelato makers in creating and decorating their creations in an appealing way according to their personal fantasy.

AmarenataAMARENATA WHOLE FRUIT High quality black cherries in syrup. Because of their not-too-sweet fl avour, colour and consistency, they highly differ from other products on the market. The product consists of 60% drained cherries in 40% syrup. Suitable for use in traditional gelato recipes, as well as in pastry creations such as pies, meringues, tartellette and shortcrust pastry boats.

Available in the following diameters:18/2020/22

COCOA BUSCUITSBUTTER COOKIESCEREALS SCROCKYARLECCHINO CONFETTISMALL CEREALS CRISPIESWHITE CHOCOLATE DROPS AMARETTO GRAINS

PRALINED ALMOND CHIPSHAZELNUT CHIPS PRALINED HAZELNUT CHIPS PRALINED PISTACHIO CHIPS MILLESTELLE COCOAWHOLE TOASTED HAZELNUTSPRALINED PINE SEEDS

Farcifruit NeutralA transparent paste jelly suitable for a wide range of uses both in pastry and traditional gelato making. It has a neutral taste, that makes it perfect to use in combination to Pastecreme (e.g. to create a marble effect, used with Cocoa Sauce, Caramel Sauce, and more).

USES• To create mirror glazes on cakes and single

servings: keeps shiny and transparent even at below-zero temperatures.

• To fi ll semifreddo, cakes and mousses in tubs: in combination with Variegati Quattrostagioni or Pastecrema and Pastefrutta and fresh fruit.

• To brush over fresh fruit, both in cakes and fruit salads/sauces.

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Topping SaucesProdotti Stella TOPPING SAUCES are characterised by their unique texture and organoleptic properties which make them perfectly suitable for a wide range of uses in traditional gelato and pastry making. They can also be used to decorate and fi ll cakes, semifreddi, mousses in tubs and desserts. They are a perfect complement to Farcifruit Neutro, making wonderful mirror glazes.

The range:

• Amarena• Coffee• Cocoa• Cocoa and Hazelnut • Caramel• Strawberry• Kiwi• Raspberry• Milkmint• Lattemou• Mandarinetto Isolabella• Hazelnut• Tropical• Wild berries• Zabaione

“Prestige” Line:• Chocolate• White Chocolate• Hazelnut• Pistachio

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Easy to use

Available in yellow, red, blue and transparent. Combine them to obtain your perfect colour pallet. You can use it to create any shape you like, easily creating a “pulled sugar” effect. Because of its low absorption of air-humidity, decorations do not run and remain shiny and crystal clear. Try it!

Artistic Sugar

Packaging each box contains 5 bags of 2kg eachdifferent products can be packed in the same carton

You can also try Artistic Sugar Neutral as a sucrose substitute in low-calorie cakes.

The range:

Artistic Sugar (neutral)Artistic Sugar YELLOWArtistic Sugar REDArtistic Sugar BLUE

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FornogelFORNOGEL line of semi-fi nished bakery products represents an optimal solution both in pastry and gelato making as it makes creation of high quality cakes and semifreddi an easy and fast process.

SPONGE CAKEIt is soft and slices perfectly; its texture can absorb the syrup without fl aking, up to double its weight.

COCOA SPONGE CAKEExtra-soft and slices perfectly; it has a light and homogeneous texture with thin cells. It is particularly suitable for enriching many pastry specialities, such as cakes and pastries, as well as cold pastry specialities (e.g. semifreddi, mousses in tubs, slices, FORESTA NERA, SACHER, and more).

DOBUS ROLLIt is thinner than sponge cake and is characterised by a unique softness that makes it ideally suited for rolls, and as a thin complement to mousses and single portions.

BIGNE’ 45 MM.Thanks to its crumbly texture and delicate taste, it gives semifreddi a perfect combination of softness (the fi lling) and crispiness. Suitable for meringue cakes, fi llings and decorations.

CRUMBLED MERINGUEThanks to its crumbly texture and delicate taste, it gives semifreddi a perfect combination of softness (the fi lling) and crispiness. Suitable for meringue cakes, fi llings and decorations.

SHORTCRUST TARTELLETTE 45 MM.They are characterised by the high content of butter and by their crumbly texture, which make them ideal bases in pastry, above all to be fi lled with creams and fruit.

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Bagne FantasiaA range of alcohol-free syrups to be used to soak Sponge Cake and Dobus Roll. Ideally suitable for pastry and gelato creations. Sponge Cake soaked with FANTASIA SOAKING SYRUPS does not freeze at below-zero temperatures and is enhanced by a number of fl avours.

The range:

• Alkermes• Coffee• Maraschino• Rum

Packaging 1.3 kg jar

Quantities100 g of product per 50 g of water

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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 info@prodottistella.com

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RT. n. 4462

Since 1936