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JOYCREAM CAFFÈ BISCOTTO

Description

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.

Discover the ice cream flavors suggested by our Ambassadors to match with JoyCream Caffè Biscotto:

Fiordilatte
Mascarpone
Vaniglia
Nocciola
Cappuccino
Caffè
Rhumba
Caramello
Speculoos


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.


Main benefits

Claims

-  With 100% Arabica coffee

-  With gluten-free cocoa biscuit grain

-  Without hydrogenated fats

-  Without artificial flavours

Benefits

-  Ready to use

-  Versatile for your ice cream and pastry creations

Use this product for

Product details

COD 01980281

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.

Allergens / Contaminations

ALLERGENS

  • Soybeans
  • Milk

CONTAMINATIONS

  • Cereals
  • Eggs
  • Peanuts
  • Nuts

Technical Denomination

semifinished product for ice-cream making.