JOYGELATO

GELATO

JOYCREAM CAFFÈ BISCOTTO

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100% Arabica coffee anhydrous cream with cocoa biscuit grains, specifically designed to maintain a spreadable consistency even at the temperature of -15 ºC of the freezer showcase.

Ideal for the variegation of ice cream and soft ice creams, to make creminos, as a filling of sticks and as crunchy filling of cakes, single portions and mignon.

Notes

- To make the product as homogeneous as possible, it is important to mix well in the bucket before each use.

- To use JoyCream Caffè Biscotto as an ice cream or semi-cold cake cover, add 20-30% of one of JoyCouverture products.

- With 100% Arabica coffee

- With gluten-free cocoa biscuit grain

- Without hydrogenated fats

- Without artificial flavours

- Ready to use

- Versatile for your ice cream and pastry creations

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Usages

Info

Allergens

Cremino Chocolates

Ice cream

Semifreddo

Swirls

Advantages

Claims

Details

Description

coffee cream (100% Arabic blend) with cocoa biscuits grit ideal to maintain a creamy consistency even at -15°C in freezer.

Denomination

semifinished product for ice-cream making.

Directions for use

JOYCREAM CAFFE' BISCOTTO is ideal for classic variegation of the icecream.
Placed in the ice-cream tub in the display window at -15°C JOYCREAM CAFFE' BISCOTTO maintains a creamy and spreadable consistency ideal to be used in icecream during preparation of cones and cups; for this application JOYCREAM CAFFE' BISCOTTO reaches the optimal consistency after 2-3 hours at -15°C.
NOTICE: Mix thoroughly JOYCREAM CAFFE' BISCOTTO before taking it from the package.