Fugar Produzione S.p.A.
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Fiocco

 

Fiocco

Ingredients
Acqua
g
2600
Base Ólvi
g
1100
Cod. 41475
Ólvi
g
240
Cod. 41476
Pasta Susanna
g
120
Cod. 41247
Dose to obtain one ice-cream tray
Procedimento
  • The temperature of water should be at least at 55°C. Use a stick blender.
  • Let the mix rest for about 4-6 hours before putting it into ice-cream machine.
  • The above mentioned suggestions are not necessary using the hot (pasteurization) process.
  • We recommend to turn fruit specific cycle on of your ice-cream machine.
  • Eventual blast chilling process should last not more than about 3 minutes.
  • As per our test on ice-cream preservation, we recommend -14°C as the best temperature of ice-cream showcase freezer.
Fiocco

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Catalogue

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Consult our catalogue and choose the suitable ingredients for your Company.
From the beginning, Fugar has always carried out a careful selection and control of raw materials in order to guarantee Absolute Quality.
Choosing Fugar means do something in-depth under the sign of security, taste and tradition.

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Sette Voglie

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Profitterol

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Vanilla

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St. Valentine’s Mousse

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Woman’s Day

Woman’s Day

Happy mother’s day semifreddo

Happy mother’s day semifreddo

Rokkerone

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The group

fugar commerciale
arte dolce
coronelli
Fugar Produzione S.p.A. - Via Dogana, 1430 - 47826 Verucchio (RN)
+39 0541 679470
+39 0541 677456
fugar@fugar.it