Pastry 2009 - Prodotti Stella

Pastry 2009

Semifreddo Flexi GR
Why is it an absolute novelty by Prodotti Stella?
Because our new semifreddo does not contain hydrogenated vegetable fats.
We created this product, as we always do, in respect of Flavour.
Clean, so as to enhance added fl avours. The result is a pleasant, full-bodied
semifreddo, which does not satiate and invites you to a new tasting:
try the difference.
Moreover, it has an excellent whipping capacity, constant outcome and
an interesting overrun. Hold is considerable both at negative and positive
temperatures and it ensures a regular cut.
Thanks to its characteristics and potentialities, you can use it anywhere in the
fi eld of cold processed pastry: to garnish cakes, to prepare your new desserts
served in a glass, plated desserts or mousse in tub.
Packing
8-bag carton
2 kg each
Quantities
To be tried with Crema Pasticciera, also prepared according
to the classic recipes for excellent Chantilly Creams.
in planetaria
450-500 gr/lt milk
You can prepare customised recipes by
using fresh cream, gelato or pasteurised
mix base for gelato. Water only or part
water is also possible for fruit semifreddi.
Only fats
refined
with wisdom

Moussemix
It is a preparation in powder, best cold soluble, highly suitable to prepare:
• Semifreddo cakes and decorations/garnishing for cakes
• Single portions and small glasses
• Mousse in tub (often also called “Warm Gelato”)
• Dessert to be served by a spoon, to be preserved at positive
temperature (also in combination with MIX FOR CREAM+°)
Advantages
• It is easy-to-use and whips quickly
• Neutral/milk fl avour, not concealing added fl avours
• The mousse can be preserved at the same temperature as gelato
• The semifreddo cake will have a soft and “regular to cut” texture
Customisable recipes
The standard recipe is prepared with cold pasteurised milk
(500 g per 1 liter milk).
It can be enriched with fresh cream (e.g. 500 ml milk,
50 ml cream and 400-450 g product).
Other special recipes are possible by using gelato
or mix base for gelato.
Packing
8-bag carton
2 kg each
Quantities
in planetaria
500 gr/lt milk

Mix for cream +°
It is a base product studied to prepare plentiful
whipped cream specialities: cakes, single portions and
mignon, desserts also presented in small glasses and
mignon glasses as well as in spoon, semifreddi, a.s.o.
Advantages
• Desserts can be preserved at positive
temperature and can be presented in pastry
shops and catering as “Buffet of Dessert”
and “Trolley of Dessert” specialities.
• Desserts particularly withstand temperature
changes even if extreme, do not suffer liquid
separation (syneresis) and do not collapse, which
are typical features of natural whipped cream.
• It enables to prepare cakes with milk fats only
(without vegetable fats).
Quattrostagioni
It is a multipurpose product, highly versatile to be
used for artisanal pastry and gelato.
It is particularly suggested to prepare semifreddi
(cakes and single portions) in planetaria, containing
more fats and with a fuller body when compared to
those prepared with Moussemix.
Cream Base
It is a preparation in paste containing fresh milk, sugar,
egg yolks and stabilizers to be used:
• As a supplement in mixes for semifreddo to
improve the texture of mousses in tub, semifreddi
and gelato cakes.
• As total or partial substitute for sweetened
condensed milk.
With MIX FOR CREAM +°
With fresh whipped cream only
As soon as out
of the freezer
Stress test (after 12 hours
at room temperature)

Cremalampo Pasticciera
Ideal mix to prepare excellent dessert creams
by cold processing.
Advantages
• It is EASY-TO-USE. We suggest processing it in
planetaria or by an electric whip, but it can also be
prepared in a short time (2-3 minutes) by stirring
milk and product by a whip.
• Creams have a smooth and velvety texture and
a delicate pleasant cream fl avour, which can be
customized with plentiful Pastecreme.
Packing
6-bag carton
2 kg each
Quantities
280-300 gr/lt milk

Le Pastecreme
The wide range of semi finished products in paste is
extremely versatile. It includes pastes ideal to flavour cream,
custard, cakes and desserts as well as special pastes to fill
and garnish many pastry specialities. Many among them are
excellent in combination with chocolate, too. The range is
dignified by Exclusive Trade Marks (among which Disaronno,
Zabaione Florio, Blucaos, a.s.o.).
SICILY PISTACHIO CREAM
It is a top quality product for most demanding gelato and
pastry makers, as it enables to prepare highly refined
and very special gelato and pastry creations. It is a paste
obtained thanks to the processing of carefully selected
Sicily pistachios only, available also in the version without
colourings.
The 2006 World Gelato Champions used this prestigious
paste for their winning composition.
GIANDUIONE
It is a paste made of hazelnuts (first ingredient) and blends
of top quality cocoa to present the typical Gianduia flavour
in artisanal pastry. The creaminess of the paste makes it
easier to use it in pastry both as a filling for cakes and single
portions as well as to flavour custard and whipped cream.
ZABAIONE FLORIO
Cantine Florio were established in 1833
in Marsala, in sunny Sicily. Since its very
origins, Florio has linked its trade mark to
highest quality and longest ageing Marsala.
The Florio trade mark is the evidence of a
product tied to genuineness and tradition.
From the ancient tradition of Florio winery,
absolute leader of Marsala wine, come our
prestigious zabaione pastes: ZABAIONE
GELATERIA and ZABAIONE PASTICCERIA.
The presence of Marsala Florio as an
exclusive ingredient makes their flavour
unmistakable. The considerable content
of eggs and egg yolks ensures body and
marked colour. A special processing makes
them perfectly blendable.
Both are excellent to be used in pastry:
the GELATERIA version features a
brighter colour and is more concentrated;
the PASTICCERIA version is darker in
colour and less concentrated, it has a
full and genuine flavour resembling that
of zabaione prepared in an artisanal way,
according to recipes of ancient tradition.
They are an exclusive by Prodotti Stella.

BITTER CHOCOLATE PASTE
It is a paste featuring a fi ne, soft texture and intense
dark chocolate fl avour.
It is ideal for plentiful uses in cold process pastry: to
prepare profi teroles, to garnish and decorate semifreddi,
prepare single portions, mousse in tub, a.s.o.
In pastry it ensures a considerable performance to
fl avour custard or Chantilly cream, to fi ll and garnish
puffs, cakes, mignon, a.s.o. It has a creamy and
velvety texture, making its processing easier. As a
coating for profi teroles and in semifreddi it remains
regular to cut, does not “split” and does not become dull.
DISARONNO AMARETTO
From one of the most appreciated and well-known
liqueurs in the world, Disaronno Originale, Prodotti
Stella has created a paste with creamy texture and an
abundant content of pralined almonds and hazelnut
chips, remaining crispy even at negative temperatures.
It is an exclusive by Prodotti Stella.
HAZELNUT PASTES
A wide range of Hazelnut Pastes (6 different versions)
among which you can choose the most suitable for you
according to the degree of toasting and to the features
of the hazelnuts used (for ex. Tonda Gentile delle Langhe
Hazelnuts), mainly meant to enrich cakes, semifreddi
and plentiful pastry recipes.
Hazelnuts used by
Prodotti Stella are of
exclusive Italian origin

Other Pastecreme, special for pastry:
• Cacao Blend 20/22
• Cheesecake
• Excellence Plain Chocolate Coating
• Toasted Almond Cream
• Crema di Nocciola Italiana
• Pineseeds Cream
• Pistachio Cream
• Frolly
• Bitter Gianduia
• Coffee (Gran Caffè)
• Mascarpone
• Sorrento Walnut
• Nougat
• Variegati Golosi: 4 different products
• Variegato Lemon Cream
Paste Creative
Paste Creative free your imagination in the fi eld of pastry and catering. It
is a range of pastes featuring the unexpected blend of two fl avours.
Ideal to customise chocolate, but not only.
You can prepare new plated desserts, charlotte, cakes and biscuits or
try them out to customise whipped cream and custard.
The range:
• Orange & Pimento
• Cinnamon & Vanilla
• Lavender & Rosemary
• Hot Pepper & Cherry
• Rum & Coffee
• Ginger & Lemon
Confezione
6-pot carton, also assorted
1,4 kg pot for each fl avour

Variegati Quattrostagioni
It’s a range of products, rich in whole fruit, specially
studied to make semifreddi and mousse in tub as
well as many pastry creations more appealing and
appetising.
Variegati Quattrostagioni originate from selected
fruit and remain soft even after long preservation at
negative temperatures. They are ideal to garnish,
fi ll and decorate, for the pleasure to taste soft and
perfumed fruit all the times.
LITTLE STRAWBERRIES
CONFECTIONERY and WILD BERRIES
CONFECTIONERY are more fl uid compared to
the other products in the range.
The range:
• Strawberries
• Little Strawberries Confectionery
• Wild Berries
• Wild Berries Confectionery
• Green Apple
• Peach
• Strawberry Grapevine
Pastefrutta
The wide range of PASTEFRUTTA of the two lines
GELOSTELLA 200 and GELOSTELLA 100 are most
proper in pastry and cold process pastry to fl avour desserts
and as decoration.
200 series is characterized by a high content in whole fruit.
The products of the Gelostella 100 Range (except for Amarena)
differ from the Gelostella 200 range as they are smoother and
more concentrated.
Pastefrutta 100 can be used both plain and in combination
with fresh/frozen fruit to enhance the dessert in fl avour and
colour.

Salse Topping
Prodotti Stella SALSE TOPPING stand out thanks to their
organoleptic features and their texture, making them ideal for
both artisanal gelato and pastry.
They are excellent not only for the classic uses in gelateria
but also to decorate and fill cakes, semifreddi, mousse in tub
and plate desserts.
They can be combined with FARCIFRUIT NEUTRO to have
wonderful mirror-like effects.
The range:
• Sourcherry
• Coffee
• Cocoa
• Cocoa and Hazelnut
• Caramel
• Strawberry
• Kiwi
• Raspberry
• Milkmint
• Milkmou
• Mandarinetto Isolabella
• Tropical
• Wild Berries
• Zabaione
“Prestige” Range:
• Chocolate
• White Chocolate
• Nocciolato
• Pistachio

Granelle
It is a range of products enabling the gelato and pastry maker
to decorate and present their creations in a more appealing and
attractive way according to their personal imagination.
SCROKY CEREALS
HARLEQUIN CONFETTI
SMALL CEREALS CRISPIES
WHITE CHOCOLATE DROPS
AMARETTO GRANULES
PRALINED ALMOND CHIPS
Amarenata
AMARENATA WHOLE FRUIT
Top quality Amarenata Cherries in syrup. Thanks to their features of
not too sweet fl avour, colour and fruit compactness, they remarkably
stand out from the products available on the market. They contain by
weight 60% of drained fruit and 40% of syrup.
They are excellent not only for the classic uses in gelateria but also to
decorate and fi ll cakes, meringue cakes and short crust tartellette.
Available in sizes:
18/20
20/22
Farcifruit Neutro
HAZELNUT CHIPS
PRALINED HAZELNUT CHIPS
PRALINED PISTACHIO CHIPS
WHOLE TOASTED HAZELNUTS
PRALINED PINE-SEEDS
Transparent jelly in paste excellent for plentiful recipes in
artisanal gelato and pastry.
It has a neutral fl avour, making it ideal also in case of use
with Pastecreme (e.g. to create a marble-like effect with
Cocoa Sauce, Caramel Sauce a.s.o.)
USES
To prepare “mirror-like effect” for cakes and single
portions: it keeps shiny and transparent even after
preservation at negative temperatures. It is ideal to fi ll
semifreddi, mousses in tub and cakes in combination with
Variegati Quattrostagioni or Pastecreme, Pastefrutta and
fresh fruit. It can be used to garnish fresh fruit both on a
cake or even only on fruit salads and on fruit sauces.

Glaçages
The glaçages have been studied to coat both in the
surface and in the borders semifreddi, single portions,
gelato cakes by a very simple and quick processing,
ensuring marvellous decorative effects.
ORANGE, STRAWBERRY and LEMON fl avours are
ready-to-use.
For the fl avours CHOCOLATE and WHITE
CHOCOLATE we suggest, for a better and easier
processing, to warm up the desired quantity in a hot
water bath at 45°C and 30/35°C respectively and then
let them cool down till lukewarm.
Chocolate Glaçage, unique for its plain chocolate
fl avour, boasts chocolate in powder as fi rst
ingredient.
Packing
CHOCHOLATE:
6 kg plastic bucket
WHITE CHOCOLATE:
3 kg plastic bucket
ORANGE-STRAWBERRY-LEMON:
2,5 kg tin

Artistic Sugar
Easy to use
The colours are already there: yellow, blue and transparent.
Combine them and prepare your perfect colour palette.
You can now create any shape you like. Artisti Sugar will be easy
to feature the “stretched sugar” effect, thanks to its low capacity
of absorbing humidity, your decorations will remain shiny,
crystal clear and they will not melt. Why not using it?
The range:
Packing
Try Artistic Sugar Neutro instead of
sugar for low-calories desserts
Artistic sugar neutro (transparent)
Artistic sugar YELLOW
Artistic sugar RED
Artistic sugar BLUE
10 kg carton, containing 5 bags of 2 kg each,
also assorted
The artistic sugar
lighting your imagination

Fornogel
The range of bakery semi fi nished products “FORNOGEL”
is an excellent solution both in pastry and in gelato, as it
enables to prepare top quality cakes and semifreddi in a
practical and easy way.
PAN DI SPAGNA
Soft and perfect after cut, it has a texture soaking syrups
without crumbling and up to double its weight.
PAN DI SPAGNA AL CACAO
Extremely soft and perfect after cut, it has a light and
homogeneous texture, with fi ne alveoli. It is special to
enrich several pastry and cold process pastry creations
such as cakes, semifreddi, mousses in tub, “black forest”,
Sacher, etc.
DOBUS ROLL
Thinner than Pan di Spagna (sponge cake), it is particulary
soft, feature making it ideal for rollés, or as a precious
ingredient for mousses and single portion desserts.
BIGNE’ 45 MM
Perfectly dry and crunchy, thanks to a peculiar drying
process, they get gently softer after fi lling. Completely
empty, they can be fi lled either by manual or by
mechanical processing.
ROTTURA DI MERINGA
Very crumbly and delicate-tasting, it creates for your
semifreddi a pleasant contrast between the soft fi lling and
its fresh crunchiness. It is ideal for meringue cakes, fi llings
and decorations.
TARTELLETTE MM. 45
They are characterized by the taste typically rich in butter
and by the crumbliness of the pastry that make them
the ideal base for pastry uses, above all to be fi lled with
crèmes or fruits.

Bagne Fantasia
It’s a range of special not alcoholic syrups, to be used to
soak Pan di Spagna (Sponge Cake) and Dobus Roll and
therefore ideal for pastry.
Pan di Spagna soaked with BAGNE FANTASIA does not
freeze even at negative temperatures and is enhanced by
the several fl avours.
• Alkermes
• Coffee
• Strawberry
• Lemon
• Maraschino
• Rum
Quantities
Packing
• The classic Lemon cake can be enriched
by using “Bagna Fantasia” Lemon
• Alkermes is ideal to soak Pan di Spagna
(sponge cake) for the preparation of
English Trifl e
• “Bagna Fantasia” Coffee is perfect to
prepare Italian Tiramisù
100 gr of product
with 50 gr of water
1,3 kg pot

Prodotti Stella spa - 36077 Altavilla Vicentina (VI) - Italia - Via IV Novembre, 12 - Tel. 0444.333600 r.a. - Fax 0444.370828
www.prodottistella.it - estero@prodottistella.it
Ottobre 08 Progetto grafi co: It’s Gut / Liquid Diamond - Limena PD