Intensho - The Horeca Revolution

Printed from well-managed forests.Edition 01/2014

Intensho is a registered trademark of Tecnoblend Ltd.

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Industrial area

Production

Warehouse

Nicoletti: the first brandThe company was founded by Raffaele Nicoletti as a trade company of functional ingredients for food industry, with Nicoletti brand.

Tecnoblend: ingredients for Italian gelatoNew generation plants for the production of ingredients for ice cream, and pastry shops and bakery, commercialized with brand Tecnoblend.

Lactosefree: range without lactoseA new line of products without lactose, milk and derivatives, for those who follow a controlled diet or have particular allergies.

Scuolagelato FEDERICO IIChoice of suppliers, use of high-quality ingredients to comply with the Made in Itally for our customers. We value the Italian excellence.

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.

We are motivated by passion, enthusiasm, fairness, ethics, loyalty and legality, faith and respect.

We offer know-how, skills, products and technologies. We are efficient and guarantee food safety for the producers, consumers and the environment.

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

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

Tecnoblend is a company that strongly believes on “Lean Thinking” is a philosophy of thought fostered by the attitude to the “continuous improvement”.

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

Guided by the values

Best in product

Made in Italy

Social Responsability

Lean Thinking

Training

Research and development

Lean Manufacturing

Food Safety

Quality at 360

Tecnoblend has a department dedicated to the research and development of new products. It searches functional raw materials to satisfy the needs of the Italian and foreign market.

Tecnoblend has technologically advanced plants, with a quality control throughout the supply chain.The quality, extended to the packaging materials, permits recycling.

Tecnoblend guarantees the traceability and healthiness of its products through a strict selection of raw materials.It places great attention to specific categories of consumers offering products GMO free, gluten free, lactose free and organic.

The quality of Tecnoblend products is achieved through guaranteed raw material, certified in the origin, and throughchemical / microbiological analysis tests carried out by its laboratories.Tecnoblend pays attention to allergens and contaminants as well. The company is certified organic and the quality system is certified UNI EN ISO 9001

o

It’s a line of products developed for the Horeca market and it represents the best of Italian production inspired by a deep research and knowledge of ingredients. Today, we present a range of products perfected in taste and presentation, in line with the demands of the market. It satisfies the different requirements of catering seizing new business opportunities by expanding the offer with artisanal products.

We produce and select Organic high-quality ingredients for professionals of ice cream to assure to the consumers the experience of traditional and artisanal Italian gelato, with the taste and the guarantee of a natural product.Our products have been thought to bring out your proposals and creations and to leave your mark through the taste for unforgettable moments ...

It’s the range of organic ingredients. Biogood it’s the brand of products dedicated to who want to produce an organic gelato with high quality and a unique special taste, extraordinarily good.The safety of organic ingredients is guaranteed by the origin from organic certified agriculture and farms.

Lactosefree is a range of ingredients without lactose, milk and dairy products. The ice creams produced with these ingredients are dedicated to all the consumers, but with particular attention to who is following a controlled feeding. They are healthy foods that help to improve the quality of life. (Source: Italian Board of Health)

Index12 Organic line

48 Chocolates

52 Crepes line

66 Tools kit

18 Gelato

42 Decorations

70 The master chef

71 The creations

Lactosefree

and tastes

Michele Ragno

by Michele Ragno

12 Raw materials

43 Sweet sauces

53 Crepes

24 The classics

57 Cold Cremes

37 Desserts

49 Hotchocolate

19 Gelato Lactosefree Cream tastes

14 Organic Lactosefree

33 One leads to another

65 Sorbets

13 Bases in powder

45 Tastes in paste

54 Custards

27 The delicious

58 Frappè brividi dolci

39 Mousse

50 Chocolates for covering

21 Bases in powder Fruit tastes

15 Cream tastes13 Nucleo

46 Raw materials

55 Pralines

30 Monoportions

60 Slushes

40 Semifreddi

Organic products

I20

14

14

Lemon pectin*

BioZucchero di Canna

BioGlucosio in polvere 38 DE

BioGlucosio in polvere 97 DE

BioMilat Spray

4 x 500g

4 x 500g

8kg

1 x

1 x

1 x

Product obtained by grinding the seed of organic locust bean.BioCarruba is used as stabilizer for milk-based and fruit ice creams. Dosage 3-4g x kg

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

Gelling used for fruit ice cream (3g x kg of mix).It’s used for jams and marmalades too (4-8g x kg of finished product).

Organic brown sugar.

Glucose syrup in powder with 30-40 Dextrose Equivalent, and sweetness lower than sugar. For ice creams it’s used to balance the sweetness and to give structure.

Glucose syrup in powder with 90-98 Dextrose Equivalent, and sweetness lower than sugar. For ice creams it’s used to balance the sweetness and the freezing point.

Organic skimmed milk powder coming from farms with organic agriculture. It contains about 1% of fats. Easily soluble. Ideal for ice creams, custards, cremes, doughs.

Cod. Art. IN0042

* Pectin is not an organic ingredient but it’s allowed to use it for organic product.

3-4g x kg

Qb

10-40g x kg

Raw materials

skimmed milk

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BioBaseCrema 250

BioNucleoFruttaFor traditional italian gelato, steak gelato and fruit variegates.

BioBaseFrutta 250

1 x 4kg

4 x 1kg

1 x 4kg

Base in powder for the production of Organic gelato, with hot process. The functional properties of its ingredients allow to obtain a creamy gelato.

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.

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

Base in powder for the production of Organic fruit gelato, with cold process. All the ingredients are well balanced allowing to obtain an excellent structure and creamness.

Cod. Art. BIO001

Cod. Art. BIO010

Cod. Art. BIO004

600g x kg

250g x kg

140g x kg

Bases in powder

Nucleo

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BioCioccolato LactoseFree

BioLimone LactoseFree

BioCrema LactoseFree

4 x 700g

4 x 500g

4 x 800g

Product to be used by adding only water to produce Organic chocolate gelato without lactose, characterized by natural taste, coming from selected ingredients.

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

Product to be used by adding only water to produce Organic gelato with taste of lemon without lactose, characterized by natural taste, coming from selected ingredients.

Product to be used, by adding only water, to produce Organic gelato with taste of milk without lactose, characterized by natural taste, coming from selected ingredients.

Cod. Art. BIO002

Cod. Art. BIO003

Cod. Art. BIO005

Lactosefree Bio bio

700g x L

500g x L

800g x 0,7L

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BioLiquirizia Italiana

BioNocciola Italiana

BioPistacchio Sicilia

BioCacao 20/22

BioCaffè Solubile

4 x 500g

4 x 1kg

4 x 1kg

1 x 4kg

4 x 250g

100% pure Licorice in powder from Calabria (region of south of Italy). It’s used for ice creams, sorbets and for different food recipes.

The cream tastes are added for the characterization of taste and color of your wished gelato. They are also used to give taste and color to custards and cremes, desserts and food preparations.

Hazelnut paste obtained from roasted Italian hazelnut, cultivar “Tonda gentile Trilobata”.

Pistachio paste obtained from roasted pistachio from Sicily.

Special Cocoa, with content of 20-22% of cocoa butter. The color is very dark, it’s particularly indicated for ice cream, pastry and bakery.

100% Organic soluble coffee. Obtained from a selected blends of Arabica and Robusta roasted coffee. Used for ice cream, pastry and drinks.

Cod. Art. BIO011

Cod. Art. BIO012

Cod. Art. BIO013

Cod. Art. BIO014

Cod. Art. BIO015

Cream tastes

100g x kg

100g x kg

15g x kg

100g x kg

15g x kg

Gelato Lactosefree

Lactosefree is a range of ingredients without lactose, milk and dairy products. The ice creams produced with these ingredients are dedicated to all the consumers, but with particular attention to who is following a controlled feeding. They are health foods that help to improve the quality of life. (Source: Italian Board of Health)

Cod. Art. 15845

For the production of gelato with intense taste of fondant chocolate, dark color.

Cod. Art. IN0055

5 x 800g

With the cream range of Lactosefree you can produce delicious ice creams, cream tastes, without lactose, milk and dairy products, by adding only water.

Lactosefree Cremolata

Lactosefree Cioccolatonero

Lactosefree CremaFor the production of gelato, cream taste.

For the production of gelato, taste of Mediterranean egg-cream.

Cod. Art. IN0053

Cod. Art. IN0054

5 x 600g

5 x 600g

Lactosefree cream tastes

30 min

30 min

600gx 1l H2O

600gx 1l H2O

32 x 50g

32 x 50g

level

level

-18°C

-18°C

30 min 800gx 1l H2O

36 x 50glevel

-18°C

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Gelato Lactosefree

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With the fruit range of Lactosefree you can produce delicious fruit gelato, called “sorbets”, without lactose, milk and dairy products, fats and gluten.

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. IN0062

Cod. Art. IN0063

Cod. Art. IN0064

Cod. Art. IN0065

Cod. Art. IN0066

5 x 500g

5 x 500g

5 x 500g

5 x 500g

5 x 500g

Lactosefree Fragola

Lactosefree Frutti di bosco

Lactosefree Limone

Lactosefree Lime

Lactosefree Mandarino

Gelato without lactose, strawberry taste.It combines the pleasure of fresh strawberry to the delicious taste of ice cream.

Gelato without lactose with taste of precious wild berries. It has a unique taste and an intense flavors.

It’s the classic gelato with lemon taste, one of the most refreshing and thirst-quenching taste of ice cream, without lactose.

It’s the gelato with taste of Lime, refreshing and thirst-quenching as lemon, without lactose.

The taste Mandarin is a gelato without lactose and characterized by a strong flavor and unique aroma.

Lactosefree fruit tastes

30 min 500g x 1l H20

level-18°C30 x 50g

Gelato Lactosefree

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Cod. Art. 15845Cod. Art. 15845Cod. Art. IN0067

5 x 500g

Lactosefree Mela VerdeThe taste Green Apple is a gelato without lactose, characterized by a delicate and light taste.


5 x 500g

Lactosefree MojitoThis gelato with taste of Mojito, without lactose, combines the refreshing part of gelato with the thirst-quenching aspect of cocktail.


5 x 500g

Lactosefree PompelmoGrapefruit gelato, without lactose, is characterized by a strong and unmistakable taste of this citrus fruit.


5 x 500g

Lactosefree RosaThe taste Rosa is a lactose-free ice cream, with a natural sweetness and a very delicate taste.


5 x 500g

Lactosefree Uva FragolaThe taste Grape-Strawberry is a lactose free ice cream with particular type of grape that gives a unique and fresh flavour.

Gelato Lactosefree

Lactosefree fruit tastes

30 min 500g x 1l H20

level-18°C30 x 50g

Gelati Gourmet

Gelato Gourmet is the evolution of artisanal gelato for haute cuisine, fast and easy preparation, unique flavors, high customization and artisan quality.With the line “Gelato Gourmet” you can produce milk-based gelato, fruit gelato and sorbets.

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Gelato Gourmet

The classics cream tastesThis is the range of artisanal gelato with milk, creamy and stable during the storage. It doesn’t contain gluten and added flavours. It’s suggested for restaurant that want to create its own gelato.

GelatoCremacocco

GelatoCremabianca

Gelato Vaniglia

Gelato Cremacocco has the exotic taste of coconut, fresh and light, without gluten.

It’s a classic taste of Cream, without gluten, for a gelato simple and fresh.

It ‘a delicious artisanal gelato with the typical taste of yellow vanilla, enriched with berries.

Cod. Art. IN0061

Cod. Art. IN0056

Cod. Art. IN0057

5 x

5 x 600g

5 x 600g

600g

30 min 600gx 1l H2O

32 x 50glevel

-18°C

30 min 600gx 1l H2O

32 x 50glevel

-18°C

30 min 600gx 1l H2O

32 x 50glevel

-18°C

Cod. Art. 15845Cod. Art. 15845

GelatoCioccolato

GelatoRicotta

GelatoLiquirizia

Chocolate is the most popular taste of the Intensho range for its intense flavor and dark color.

This gelato with Ricotta (soft white Italian cheese) is made with simple and genuine ingredients for a delicate pleasure, without gluten.

This taste is unique and inimitable because of the presence of the pure and special Licorice from Calabria (region of south of Italy).

Cod. Art. IN0058

Cod. Art. IN0059

Cod. Art. IN0060

5 x 600g

5 x 600g

5 x 600g

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Gelato Gourmet

The classics cream tastes

30 minlevel 600g

x 1l H2O32 x 50g

30 minlevel

-18°C

-18°C600gx 1l H2O

32 x 50g

30 minlevel

-18°C600gx 1l H2O

32 x 50g

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The delicious cream tastesIt’s a range of syrups for the production, with cold process, of milk-based ice creams and fruit ice creams. It’s a base to be used with milk to produce cream tastes and with fresh and frozen fruit to produce fruit tastes.

Gelato Gourmet

Cod. Art. IN0072

ConcentratoCremaSyrup for the production, with cold process, of cream gelato.It’s suggested to produce a personalized gelato, high quality, using fresh milk.It’s the base to produce all the milk-based tastes of ice cream.The dosage is 150 grams per kg of ice cream liquid mix

4 x 1kg

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30 min 150g x 1kg 133 x 50glevel

-18°C

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Cod. Art. IN0073

ConcentratoCioccolatoSyrup for the production, with cold process, of chocolate gelato.It’s suggested to produce an artisanal ice cream, using fresh milk, with an intense taste of chocolate.

4 x 1kg

Gelato Gourmet

The delicious cream tastes

30 min 500g x 1l 40 x 50glevel

-18°C

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Cod. Art. IN0074

ConcentratoFruttaSyrup for the production, with cold process, of fruit gelato.With this base you can produce all types of fruit gelato.It’s suggested to produce a personalized fruit gelato using fresh or frozen fruits.

4 x 1kg

Gelato Gourmet

The delicious cream tastes The delicious fruit tastes


-18°C

Monoportion range was born to give the possibility to eat ice cream in different moment of the day. Ideal for restaurants, to offer sweet delicacy after the meal.

I monoporzioneGelato Gourmet

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Cod. Art. IN0064

LactosefreeLimoneIt allows to produce the best lemon sorbet, served into a shell of lemon, as the old Italian tradition, or in elegant flutes. Ideal to be consumed in all the seasons, between one course and another or at the end of the meal.

With one bag of 500g you can produce:30 portions of lemon shells (50g) or 37 portions of flute (40g).

5 x 500g

30 min 500gx 1l H20

30 x 50g37 x 40g

level-18°C

I monoporzioneGelato Gourmet

Cod. Art. IN0075

Kit TartufiNero e BiancoIt’s a kit to produce, easily, the typical dessert of south of Italy, called “tartufo di Pizzo”.This kit is used to produce two types of tartufi: BLACK TARTUFO: a semisphere chocolate gelato with a sweet heart of milk gelato inside, covered with dark chocolate and decorated with cocoa. The WHITE TARTUFO needs the same procedure but it has chocolate gelato inside and cream gelato outside.

This kit is composed by: N° 1 Mould for semispheresN° 2 Moulds for tartufo N° 2 Bags of Gelato Cremabianca N° 2 Bags of Lactosefree Cioccolato Nero.

With one Kit you can produce 136 portions of tartufo of 50g.

1 x

2 x

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30 min 500g x 1l H20

136 x 50glevel

-18°C

2 x

2 x

800g

600g

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Gelato Gourmet

Cod. Art. IN0061

Gelato CremacoccoWith Gelato Cremacocco you can produce the exotic taste of coconut, with a rich and creamy structure.This gelato can be served into a shell of coconut, so as to taste it in the most natural way, or into a classic glass for ice creams.

With one bag you can produce:- 11 portions of coconut shells (145g)- 32 portions of glasses (50g)

4 x 600g

I monoporzione

30 min 600gx 1l H20

11 x 145g32 x 50g

level-18°C

One leads to anotherIt’s the line of ice cream mignons, suitable for every occasion, customizable with different shapes, colors and tastes. It’s possible to mix cream and chocolate and to cover it with different taste of covering and hazelnut grain.

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Gelato Gourmet

Cod. Art. IN0076

Kit gelatinibombetteWith the “Kit Bombette” you can produce fingergelato with the shape of smallbowlers, to be enjoyed in small bites, in every moment and occasion A heart of cream gelato, covered with a crunchy and unmistakable fondant chocolate.These ice-cream mignons weight about 10g.

The Kit is composed by:- N°2 moulds for “bombette”- N°250 wood steaks (5 packs x 50 pieces)- N°1 Bags of Gelato Cremabianca- N°1 Small pail of Cioccolato FondenteWith one Kit you can produce 250 bombette of 10g.


-18°C

250 wood steaks

2 x

1 x

1 x

600g

1kg

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Gelato Gourmet

Cod. Art. IN0078

Kit GelatiniRotelleWith this Kit you can produce ice-cream mignons with wheel shape, to be enjoyed in small bites during all day long or at the end of the meal.A heart of sweet cream gelato covered with a crunchy and unmistakable fondant chocolate.These ice cream mignons weight about 16g.

The “Kit gelatini rotelle” is composed by:- N°2 moulds for “rotelle” (wheel shape)- N°150 wood steaks (3 packs of 50 pieces)- N°1 Bag of Gelato Cremabianca- N°1 Small pail of Cioccolato Fondente

With one Kit you can produce 150 wheels of 16g.

150 wood steaks

One leads to another


-18°C

2 x

1 x

4 x

600g

1kg

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Gelato Gourmet

Cod. Art. IN0077

Kit GelatiniSemisfereWith this Kit you can produce ice cream mignons with semisphere shape, to be enjoyed in small bites during all day long or at the end of the meal.A heart of sweet cream gelato covered with a crunchy and unmistakable fondant chocolate.These ice cream mignons weight about 18g.

The “Kit gelatini semisfere” is composed by:- N°2 Moulds for semisfere (semispheres)- N°150 wood steaks (3 packs of 50 pieces)- N°1 Bag of Gelato Cremabianca- N°1 Small pail of Cioccolato Fondente

With one Kit you can produce 150 semispheres of 16g.

150 wood steaks

One leads to another


-18°C

2 x

1 x

4 x

600g

1kg

Dessert

The “Dessert” is sweet that is normally served at the end of the meal and it consists in fruit, cake or ice cream. The word “dessert” derives from the French verb “desservir” that means “clear the table”.Although the tradition of eating fresh fruit or nuts at the end of the meal is very old, the dessert becomes part of the western meal in relatively recent times.The line “dessert” of Intensho includes a range of products to satisfy the most demanding palates in a simple and unique way.

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Dessert

Panna CottaPanna cotta is the typical Italian pudding, served in a plate at +4°C.Suggested to be served with the decoration of Salsa Latte Vualà, it’s also good with other types of cream or fruit sauces. With one bag you can produce about 60 portions of 100g.

The “Tortino al cioccolato”, called also “sufflè”, is a dessert to be served just cooked with a soft heart of hot chocolate.With 1 bags you can produce from 20 to 28 portions of 70g (depending to the chosen recipe).

Cod. Art. IN0025

Cod. Art. IN0026

4 x 1kg

5 x 1kg

Tortino al cioccolato

Dessert

The “Dessert” is a sweet course that is normally served at the end of the meal. It can be served at different temperatures ambient, +4°C and -18°C.

30 min400g x 0,5l milk 1,5kg cream

60 x 100glevel

+4°C

30 min500g x 300g milk

500g x 250g H20

500g x 500g cream20/28 x 70g

level

On page 71 you find the creations of master chef Michele Ragno

Dessert

Genoise

Croccantino

Genoise is used to produce Sponge Cake, Rollè and Sponge Fingers.Used on the bottom or in a different layers for dessert, cakes, mousses and semifreddi (frozen desserts).

The “Croccantino”, just adding the wished dried fruits and cooked in oven, allows to obtain a perfect brittle for decorations.

Cod. Art. IN0028

Cod. Art. IN0027

5 x 1kg

5 x 1kg

Dessert


30 min340g x100g H20220g eggs

level

30 min 500g x 250g dried fruit

level

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30 minuti 100 cl per 1 litro

level9°C Granitore


level9°C Granitore

Dessert served in a glass or in a plate at temperature of +4°C. It has a creamy structure, generally realized in different layers coupled with products with different texture.

DolcecioccolatoDolcecioccolato is a base for the production of chocolate mousses.

Cod. Art. IN0030

5 x 1kg

DolcebiancoDolcebianco is a base for the production of creative mousses, served in layers with the desired taste.

Cod. Art. IN0029

5 x 1kg

MousseDessert


30 min160g x 200milk and 250g cream 48 x 80g

level+4°C

30 min220g x 300gmilk e 300g cream 50gsugar

50 x 80glevel

+4°C

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Cod. Art. 15845


level9°C Granitore


level9°C Granitore

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Frozen desserts served in a glass or in a plate at temperature of -18°C. They have compact structure, generally used in layers coupled with products with different texture.

Dolcecioccolato is a base for the production of chocolate semifreddo.

5 x 1kg

Dolcebianco

Dolcecioccolato

Dolcebianco is a base for the production of creative semifreddi, served in layers with the desired taste.

Cod. Art. IN0029

Cod. Art. IN0030

5 x 1kg

SemifreddiDessert


30 min160g x 100g milk100g sugar500g cream

134 x 40glevel

-18°C

30 min220g x 170g milk100g sugar400g cream

101 x 40glevel

-18°C

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level9°C Granitore


level9°C Granitore

Decorations and tastes

The range “Decorations and tastes” consists of “sauces” for the decoration of desserts and of “tastes in paste” to give color and intense taste to all the creations.

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The “Sweet sauces” have a creamy and fluid structure and they can be smooth or with pieces. They are used for the decoration of dessert served in a plate or in a glass, or for the decoration of ice creams.

Sweet saucesDecorations and tastes Decorations

and tastes

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. IN0031

Cod. Art. IN0035

Cod. Art. IN0036

Cod. Art. IN0039

Cod. Art. IN0040

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

Salsa Amarena

Salsa Fragola

Salsa Frutti di bosco

Salsa Lime

Salsa Pescarancia

Sour Cherry sauce, with pieces of cherry.For the decoration or the production of layers coupled with mousses or semifreddi.

Strawberry sauce, with pulp and pieces of strawberry. For the decoration or the production of layers coupled with mousses or semifreddi.

Wildberry sauce, with pulp and pieces of wildberry. For the decoration or the production of layers coupled with mousses or semifreddi.

Lime sauce, special for its particular and intense taste of lime.

It’s perfect for the decoration of ice creams, semifreddi and mousses. It’s special for its particular peach taste mixed with orange.

3 min Qblevel -18°C

+4°Cambient

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Sweet saucesThe “Sweet sauces” are characterized by a creamy and fluid structure. They are used to value the taste and the decoration of desserts, mousses, semifreddi and ice creams.

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. IN0032

Cod. Art. IN0033

Cod. Art. IN0034

Cod. Art. IN0037

Cod. Art. IN0038

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

Salsa Antonella

Salsa Biscotto

Salsa Cioccolato

Salsa Gigolò

Salsa Vualà

Salsa Antonella is smooth sauce with a classic taste of cocoa and hazelnut.

Sauce of cocoa and hazelnut with pieces of crunchy chocolate biscuit.

Smooth chocolate sauce.

Salsa Gigolò is a sauce with caramelized figs and a particular intriguing taste.

Salsa Vualà is a sauce with a typical taste of the “Dulce de Leche” of Argentina.

3 min Qblevel -18°C

+4°Cambient


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This tastes, called “Paste”, are semi-liquid ingredients used to give taste and color to many types of desserts like ice creams, custards, sponge cakes, mousse, semifreddi and cakes.

Tastes in pasteSweet sauces

Cod. Art. IN0045

Cod. Art. IN0044

Cod. Art. IN0043

Cod. Art. IN0048

Cod. Art. IN0047

Cod. Art. IN0046

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

PastaNocciola Tgt

PastaDolcefragola

PastaDolcelimone

PastaDolcemandarino

PastaPistacchioSicilia

PastaDolcearancia

Hazelnut paste obtained from roasted Italian hazelnut, cultivar “Tonda gentile Trilobata”. Dosage: 100g per kg of mix.

Strawberry taste, with high content of fruit, with low acidity.Dosage: 70g per kg of mix.

Fresh taste of lemon, with high contents of citrus, without acidifiers.Dosage: 30g per kg of mix.

Fresh taste of mandarin, with high contents of citrus, without acidifiers.Dosage: 70g per kg of mix.

Pistachio paste obtained from roasted pistachio from Sicily. Dosage: 100g per kg of mix.

Fresh taste of orange, with high contents of citrus, without acidifiers.Dosage: 70g per kg of mix.

5 minlevel


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They are ingredients used for different applications like ice creams, custards, sponge cake or any other type of sweet product.

Materials raw

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. 15845

Cod. Art. IN0049

Cod. Art. IN0050

Cod. Art. IN0051

Cod. Art. IN0052

4 x

5X

4 x

4 x

1kg

500kg

1kg

1kg

Macao Cacao 22/24

Puertorico caffè solubile

Creativo

Milk&Cream

Special cocoa with content of 22-24% of cocoa butter. Produced by a blend of cocoa beans from Ivory Coast and Ghana. It has dark color and intense taste. Dosage: 100g per kg.

Puertorico is a soluble coffee with dark color and intense taste. It’s obtained from blend of Robusta and Arabica coffee. Dosage: 15g per kg.

Isomalt is a special sugar used for creative decoration of dessert.

Milk&Cream is a special skimmed milk powder containing a part of cream. Suggested for ice creams, custards, sponge cakes and other types of sweets. Dosage: 30-100g per kg.


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Chocolates

The “Chocolates” of the range Intensho have strong taste and they contain selected cocoa, cocoa butter and cocoa mass. Ideal for covering and production of small chocolates, for decorations and glazing.Excellent for tasting and to create soft chocolate delicacies, easy and fast preparation and surely successful!


level9°C Granitore

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The “Chocolates” of the range Intensho have strong taste and they contain selected cocoa, cocoa butter and cocoa mass. Ideal for covering and production of small chocolates, for decorations and glazing.Excellent for tasting and to create soft chocolate delicacies, easy and fast preparation and surely successful!

Cod. Art. IN0041

CioccolatacaldaFondenteThe “Cioccolatacalda Fondente” is the result of the traditional Italian passion for chocolate. Intense color, velvety taste and unique structure are the key elements for a thick hot chocolate.

With one bag of base you get 35 portions of 100g.

5 x 1kg

Chocolates

Cioccolatacalda

10 min 400g x 1l H20

35 x 100glevel

+55°C

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Pure chocolates developed for the covering of “gelatini” (ice cream mignons) allowing to obtain a crunchy layer of chocolate. Ideals for covering, for production of small chocolates, for decoration and glazing.

Chocolates for covering

Cod. Art. IN0020

Cod. Art. IN0021

Cod. Art. IN0019

Cod. Art. IN0024

Cod. Art. IN0023

Cod. Art. IN0022

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

4 x 1kg

CioccolatoFondente

CioccolatoArancio

CioccolatoBianco

CioccolatoFragola

CioccolatoLatte

CioccolatoLimone

Chocolates

5 min Qblevel

+35°C

Fondant chocolate.

White chocolate.

Milk chocolate.

Chocolate with taste of orange.

Chocolate with taste strawberry.

Chocolate with taste of lemon.

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Crepes line

The “Crepes line” of Intensho is made of ingredients for the production of crepes and for the filling of crepes and croissants.


level9°C Granitore

“Crepes” is a thin dough, soft and consistent. It’s cooked on griddle or with a non-stick pan. Depending on the filling, can be a sweet or savory dish.

Cod. Art. IN0015

CrepesWith one bag you get about 30 crepes of 115g.

5 x 1kg

CrepesCrepes line

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10 min 400g x 1l of milk

30 x 115glevel


level9°C Granitore

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Custard is indispensable ingredients to garnish a lot of confectionery creations, to fill croissants and cream puffs. Used to produce hot desserts, served in a plate or in a glass. It can be aromatized with the “Taste in paste” or with the “Sweet sauces” so as to create delicious dessert.

Custard

Cod. Art. IN0016

CremaVenereCrema Venere is produced with cold process in 3 minutes, by hand or with a rotary mixer, just adding water.With one bag you can garnish 116 croissant with 30g of custard.

5 x 1kg

3 min 400g x 1llevel

Crepes line


level9°C Granitore


level9°C Granitore

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PralinesPralines are different from custards because they don’t contain water, so they are called “anhydrous”. They contain hazelnut, cocoa and milk. The structure is solid but creamy. They are used to garnish crepes and croissants or eaten as sweet food during the breakfast.

Cod. Art. IN0017

Cod. Art. IN0018

1 x

1 x

3kg

3kg

CremaNocciola

CremaBianca

The “Crema Nocciola” contains an high percentage of hazelnut that characterize the taste. Used for filling of for breakfast.

The “Crema Bianca” contains an high percentage of milk that characterize the taste. Used for filling of for breakfast.

1 min Qblevel

1 min Qblevel

Crepes line

Freddissimi

Freddissimi are prepared just adding water to obtain fresh and creamy desserts.Ideal after meal, they can be personalized as desired.


level9°C Granitore

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Produced with slash machines in order to obtain delicious cold cremes. Excellent at the end of meal or as alternative of coffee.

Cremes cold

Freddissimi

Crema CaffèThe “Crema Caffè” contains an high percentage of fructose and it has a strong and intense taste of coffee.

With one bag you get about 80 portions of 50g.

Cod. Art. IN001

Cod. Art. IN002

6 x 900g

6 x 900g

Crema CaffèleggeroThe “Crema Caffè Leggero” contains an high percentage of fructose and it has a delicate taste of coffee.



-5°C


-5°C

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The “Brividi dolci” are creamy frappè and milk shakes, prepared easily and quickly just mixing fruit, milk and ice with an electric mixer. Excellent as meal, they have high energy content.

Frappè brividi dolci

Freddissimi

CappuccinoGustoso

Choco Mocha

Gocce diCioccolato

Cappuccino Gustoso has the typical taste of the Italian cappuccino. With one bag you get about 28 portions of 150g.

Choco Mocha combines the taste of coffee with the intense flavour of chocolate.With one bag you get about 28 portions of 150g.

Gocce di Cioccolato is characterized by an intense taste of fondant chocolate. With one bag you get about 28 portions of 150g.

Cod. Art. IN003

Cod. Art. IN004

Cod. Art. IN006

5 x

5 x 1kg

5 x 1kg

1kg

5 min35g product65g ice50g cold milk

28 x 150glevel


28 x 150glevel


28 x 150glevel

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Frappè brividi dolci

Freddissimi

YogurtLeggero

Crème BrulèeItaliana

VanigliaPreziosa

Yogurt Leggero has a good taste of yoghurt. It can be served alone or with the addition of fruits. With one bag you get about 28 portions of 150g.

Crème Brulèe Italiana is characterized by an intense taste of eggs, milk and cinnamon.With one bag you get about 28 portions of 150g.

Vaniglia Preziosa is characterized by a light taste of Vanilla. It can be served alone or with the addition of fruits.With one bag you get about 28 portions of 150g.

Cod. Art. IN007

Cod. Art. IN005

Cod. Art. IN008

5 x

5X 1kg

5 x 1kg

1kg


28 x 150glevel


28 x 150glevel


28 x 150glevel

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Freddissimi

Slush is a cold sweet, characterized by the presence of small ice crystals. It’s a typical Sicilian product, made with the slush machine.

Slushes

Cod. Art. IN0009

Granita AranciaThis slush, with taste of Sicilian orange, can be produced easily. It has artisanal quality, characterized by a full-bodied structure and intense taste.


9 x 630g


-5°C

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Freddissimi

Cod. Art. IN0010

This slush, with taste of strawberry, can be produced easily. It has artisanal quality, characterized by a full-bodied structure and intense taste.


9 x 630g

Granita Fragola

Slushes


-5°C

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Freddissimi

Cod. Art. IN0011

Granita LimoneThis slush, with taste of Sicilian lemon, can be produced easily. It has artisanal quality, characterized by a full-bodied structure and intense taste.


9 x 630g

Granite


-5°C

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Freddissimi

Cod. Art. IN0012

Granita MentaThis slush, with taste of mint, can be produced easily. It has artisanal quality, characterized by a full-bodied structure and intense taste.


9 x 630g

Granite


-5°C

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Freddissimi

Cod. Art. IN0013

Granita NeutraThis slush can be personalized by adding the desired taste, and it can be produced easily. It has artisanal quality, characterized by a full-bodied structure and intense taste.


9 x 630g

Slushes


-5°C

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The sorbets is an ice cream made with water, without milk and fats. Restaurants use to serve this product in flutes. It can be served with sparkling wine or liqueur as well. Made with slush machine.

SorbetsFreddissimi

Cod. Art. IN0014

SorbettoLimoneThis lemon sorbet has very intense flavour and it can be prepared easily. Great to enjoy it during a break in a warm summer afternoon or after a meal. It can be served with the addition of sparkling wine as well.


6 x 1,25kg

30 min 1,25kg x 3l H20

85 x 50glevel

-5°C

Tools kit

Equipments and tools that helps your job during your creations.Equipments can be used easily, have small dimensions and reduced energy consumption.Moulds made of pure silicone, suitable for freezing and cooking, they resists from -40° to +180°C.


level9°C Granitore

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Tools kit

Cod. Art. IN0079

Cod. Art. IN0081 Cod. Art. IN0082

Cod. Art. IN008024 portions, diameter 30mm / h 17mm

15 portions, diameter 40mm / h 20mm 8 portions, diameter 60mm / h 20mm

15 portions, diameter 40mm / h 20mm

Cod. Art. IN0083

Cod. Art. IN0085

Cod. Art. IN0087

Cod. Art. IN0084

Cod. Art. IN0086 +4°C - 25°C+4°C - 25°C

Liters 6 Liters 6

Liters 2

Cod. Art. IN0088

Mould for “bombette”

Mould for “rotelle” (wheels) Mould for “tartufo”

Mould for “semisfere”

Inox measuring funnels

Storage freezer for ice cream - 4 buckets of 2,5l V410C

Slush for cold creams, slushes and sorbets

Counter freezer BTM10

Storage freezer for ice cream - 4 tubes (pan) of 2,5l V410V

Machine for ice cream, cold cremes, slushes and sorbets

Ice creamSorbetSlushes

230v180w

230v180w

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MICROICE SYSTEMmicrocrystallization

EASY WITHOUT PRODUCTION

ARTISANAL QUALITY

CUSTOMIZATION

PORTABILITY’

It’s the innovative method of production of ice creams and frozen desserts INNOVATION GOURMET ICE CREAM

• easy, without training• fast: max 50 minutes• few specialized staff• few equipments• optimization of the equipments• small spaces

It guarantees• excellent results• flawless presentation• high artisanal quality• customizable recipes• food Safety• organic• gluten free • lactosefree

It allows to create unique and customized products according to the fantasy and creativity of the operator.

With few ingredients, it allows to achieve a lot of different recipes.

Microice System

Courses and continuous training

Scuolagelato organizes specific courses dedicated to who want to become an ice cream producer.

Start-up assistance

If you want to start an ice cream production, Tecnoblend gives you the assistance with a team that will provide you with all the professional support in terms of knowledge and marketing for the success of your business.

Scuolagelato Federico II

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Michele Ragno took his first steps in pastry alongside the great national and international chefs. He studied at the “Professional Institute for the White Art and Confectionery Industry” of Turin becoming a “Laboratory Technician” and later he perfected his knowledge attending various courses and professional stages.Thanks to the experience, he acquired considerable competences in restaurant business, in particular in pastry.The attraction for the art of pastry led him to absolutely unique experiences.He collaborated with the most important manufacturers of ice cream machines for the realization of innovative equipments.Every year, invited as consultant by the best national and international professional institutes, Michele Ragno uses to offer basic and specialized courses which aim to know the most up-dated techniques to all the pastry and ice cream professionals.He is a private consultant as well, in fact he uses to provide personalized technical assistance directly in contact with the activities of the customer in his daily work context, for both artisanal and industrial production.

The master chef Michele Ragno

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The creations by Michele Ragno

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The creations by Michele Ragno

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Legend icons and notes

Slush machine NOTES

Whisk

Beater

Hot chocolate machine

Batch Freezer

Microwave

Measuring funnel

Difficulty

Time

Dosage

Portions

Temperature

Carton

Bag

Bucket

Legal NotesThis catalog is reserved exclusively for professional traders, buyers and customers, 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 different from the actual size of the items.It’s forbidden any total or partial copy of this catalog without the previous written permission of Tecnoblend Srl.

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