Comprital Product Catalogue - Oppenheimer

English 2011

The revolution at the base of the GIUBILEOEXPERIENCE Programme continues through themarketing initiatives inside the shop. Please visitWWW.GIUBILEOEXPERIENCE.ITGIUBILEO TIRAMISU: a Comprital classic revisitedwith ingredients fi tting the GiubileoprogramGIUBILEO WHITE CHOCOLATE: a paste with astrong and natural flavor.TUORLO PURO: red yolks selected for thepreparation of a intense flavored and coloredcustard , to satisfy the taste but also thecustomers eyesGiubileo PowdersGIUBILEO CHOCOLATE MIX: an extra pure darkchocolate powder to get all the nuances of thebest preferred flavor in the world.MASCARGEL GIUBILEO: a mascarpone powderto strengthen the delicate taste of this freshcheesePURE LIQUORICE: a special and desired tastein all ice cream shops. For fans of the classicgelatoSTRACCIATELLEThe special Giubileo toppings, without anyartificial products, very rich in butter, for anexceptional smoothness and softnessGIUBILEO 70% DARK CHOCOLATE: a strongtaste for lovers of contrast and real chocolateGIUBILEO WHITE CHOCOLATE: the sweetnessand delicacy of the purest white chocolateNote: the combination of the two chocolates(three-part white and one part of dark chocolate)give result of a delicious milky toppingGiubileo CROUNCHESCrunchy pralines with the highest quality andthe purest ingredients.GIUBILEO CARAMELIZED HAZELNUTSGIUBILEO CROUNCHY HAZELNUTGIUBILEO ALMOND PRALINEGIUBILEO PEANUTS PRALINEGiubileo biscuitsCookies with GELATO cannot miss in orderto best complete diplays windows, but woe touse any type and quality!! We selected fat-freebiscuits with honey, butter and brown sugar! Aquality that is apparent not only on the label,but also in the customer ‘ s mouths!!3Product Use (g/l) Conf.(kg/N°sach)cAFFE NONNO 50 3 x 2TIRAMISU’ 80 3 x 2cIOccOLATO BIANcO 200 3 x 2Product Use (g/l) Conf.(kg/N°sach)cIOccO MIX 150 1,5 x 2MAScARGEL 50 1 x 8LIQUERIZIA 20 1,25 x 2Product Use (g/l) Conf.(kg/N°sach)cIOccO 70% Q. B. 3 x 2cIOccOLATO BIANcO Q. B. 3 x 2

[ B asi lattecon grassi vegetaliMilk bases with vegetable fatsCompripan 50Compripan is our line of tradition.Still today is a classic in many Italian andforeign gelato shops. To be pasteurised andmatured, it offers a good creamy gelato, withdurable spoonability. Milk flavour.Idra 50Very similar to Chimera, it has vegetable fatsfor a particularly clear milk flavour and anextraordinary resistance to thermal shocks.Completely soluble in cold milk.Compripan 100An improved and enriched version of Compripan50, to obtain an excellent gelato with quitesimple recipes.Nirvana 100 / Nirvana 100 RIt has a neutral flavour (a cream flavour versionis also available) and is soluble both in cold andhot milk. It is very suitable for gelato displayedhigher than tub end or for challenging displaywindows. It is normally blended with IntegraLatte and Integra Panna to obtain a uniquegelato, rich, spoonable, with a durable creaminess.The R version is prepared with refinedvegetable oils.San Marco 100It’s the base with the best value for price,soluble in cold and hot milk, creamy and wellspoonable. It originally had a neutral flavour,but a cream version is also available. Whenused in display cabinets, its results are as fineas the ones of the best bases on the market.Musa 150Product soluble in cold or hot milk, very easy touse to obtain a gelato with high overrun andexcellent structure, warm, with long-lastingspoonability. Milk-cream flavour.Royal Base 180A strong milk flavour for this base, with a longand successful tradition: even with simple recipesit gives a gelato with an excellent and durablestructure. This base makes gelato flavoursmarked and very tasty.Groundgel 500A ready to use base, soluble in water and tobe characterized with the various flavours. Itis the best product for safety, handiness andpreparation rapidity for the gelato shop.Base HeidiReady base for milk gelato, dose 300 g/l. It givesa gelato with a very high structural quality, ina simple and convenient way, minimizing therisk of errors by avoiding weighing the ingredientsseveral times. The product is easy to useand offers excellent results both in cold andhold. Its elasticity characteristics make the baseresistant to thermal shocks and suitable for anydisplay window.Base per cioccolatoCioko Black 250Mix of unique cocoa powders, coming fromremote cultivations. The product is stabilizedand cold soluble and it easily allows the quickand simple production of a dark and bitter chocolategelato.5Product Use (g/l) H* Conf.(kg/N°sach)cOMPRIPAN 50 50 c 2 x 4IDRA 50 c/f 2,5 x 4cOMPRIPAN 100 100 c 2,5 x 4Product Use (g/l) H* Conf.(kg/N°sach)NIRVANA 100 c/f 2,5 x 4NIRVANA R 100 c/f 2,5 x 4SAN MARcO 100 c/f 2,5 x 4MUSA 150 c/f 2,5 x 4Product Use (g/l) H* Conf.(kg/N°sach)ROYAL BASE 180 c 2 x 4GROUNDGEL 500 c 2,5 x 4cIOKO BLAcK 250 c/f 2,5 x 4BASE hEIDI 300 c/f 2 x 4

[ C ioccolatiChocolatesFor recipes, pleasevisit the websitewww.comprital.comGran Cioccolato Elvetia ExtrabitterVery intense black colour, fragrant and aromaticsmell, very strong and persistent aroma.Scents of cocoa, coffee and roasted barley.Creamy structure, marked and tenacious taste,bitter with a sweet note.It contains chocolate with 70% chocolatemass, in order to obtain a high quality product.It contains no milk derivatives and it is sweetenedwith fructose only, in order to enhancethe chocolate flavour more.Choco PastaSugar-free dark chocolate paste.Gran Cioccolato ElvetiaReady to use powder product, rich in 70% purechocolate obtained by a special process whichmaintains the full flavour characteristics ofthe best Swiss chocolate. Simply dilute thisproduct in tepid water in order to obtain a realchocolate gelato, with very high organolepticand structural qualities.Choco Black 250Mix of unique cocoa powders coming from remotecultivations. The stabilized and cold-solubleproduct allows dark and bitter chocolate gelatoto be easily made – quickly and simply...Speedy Cioccolato eSpeedy Cioccolato FondentePre-measured powder products: just dilute inmilk and freeze in a professional machine for anunmistakable gelatoSuper CiokoChocolate paste with a round and smoothflavour.Cioccolato 130The new cocoa mix perfectly suitable to flavouryour own base. You get a top quality cocoa icecream, deep flavour and dark colour.Il vero gelato al cioccolatoProdotti in polvere di alta qualità, di utilizzo facile e rapido,per la preparazione di gustosi gelati al cioccolato2, 5 l di acqua calda+ 1,5 kg prodotto7Product Use (g/l) Conf.(kg/N°sach)GRAN cIOcc ELVETIA 600 1,5 x 8G. c. ELVET. EX. BITTER 600 1,5 x 6chOcO BLAcK 250 250 2,5 x 4Product Use (g/l) Conf.(kg/N°sach)SPEEDY cIOccOLATO 500 1,25 x 8SPEEDY cIOcc. FOND. 500 1,25 x 8Product Use (g/l) Conf.(kg/N°sach)chOcO PASTA 100 3 x 2SUPER cIOKO 100 3 x 2cIOccOLATO 130 130 2,5 x 4

[ B asi gelato alcolico per econcentratiBases for alcoholic gelatoand concentratesAlcolicaIt is our base to make sorbets with winesand spirits, an elegant trend which is becomingmore and more popular. Local wines forconnoisseurs or trendy drinks for the young:Alcolica “supports” very well every kind of alcoholicdrink, it adapts to your fantasy and offersfresh and tasty sensations.ConcentratiA line which extracts from the Speedy productsthe winning aromatic fraction. These are productsto be used in small doses and to add tothe bases as if they were aromatizing pastes,although they are lyophilised.SuperlemonLemon tasting powder product with stabiliser,with natural flavours and lyophilized lemonjuice.Superliquirizia pura100% liquorice natural powder, without aromatizersand sugars.SuperyòPowder product with yoghurt and natural flavours,for a soft flavour, rich in whole yoghurt.YopiùPowder product with yoghurt, with a very markedand persistent flavour. A classic for gelatomaking.Rinforza Gusto LattePowder product, cold or hot soluble to boostthe flavour of milk gelato as desired.Mascargel Giubileoa mascarpone powder to strengthen the delicatetaste of this fresh cheeseRinforza Gusto PannaPowder product, cold or hot soluble, to boostthe flavour of milk gelato as desired.8Product Use (g/l) Conf.(kg/N°sach)ALcOLIcA 500 1 x 10Product Use (g/l) Conf.(kg/N°sach)SUPERLEMON 35 1 x 10SUPERLIQUERIZIA 25 1,5 x 2MAScARGEL 50 1 x 8Product Use (g/l) Conf.(kg/N°sach)SUPERYO 50 1 x 10YOPIU’ 50 1 x 10RINF. GUSTO LATTE 20 1 x 8RINF. GUSTO PANNA 20 1 x 8

[ I ntegratoriStructure improversWe introduced the Integra line because we werethe first to understand the new needs of moderngelato artisans (problems with the display cabinets,transportation, gelato displayed high intray …). The line is made up by low dose products(from 10 to 20 gr. per litre), with no flavour,cold and hot soluble and “auto-balancing”, tosolve all the gelato problems without changinganything in the recipe. Nothing magic. Only theexperience of the first.Integra LatteProtein integrator. Used to make the gelato“warmer”, with longer melting time and increasedisplay-case life. Both hot and cold soluble.Integra PannaFat integrator. Used to improve the structureand stability of gelato (e.g. for table-servedgelato). It helps to obtain a gelato presentedhigh in the display window, in combinationwith “classic” bases. It also corrects the “softness”of some flavours, such as zabaglione, rum& raisins, tiramisu, cassata …Integra FruttaFat integrator, similar to Integra Panna forresults and characteristics, but without anymilk derivatives and therefore suitable to beadded to fruit sorbets or to products wheremilk is not desired (vegetable gelato).Int. Latte Int. Panna Int. Frutta Int. Fibre Int. StrutturaRapid dripping ▼ ▼Too soft gelato in the shelf ▼ ▼ ▼Too hard gelato in the shelf ▼ ▼ ▼Gelato with poor spoonability ▼ ▼ ▼ ▼Gelato poorly warm at the palate ▼ ▼ ▼ ▼Not very rich gelato ▼ ▼ ▼Gelato with poor shelf life ▼ ▼ ▼Integra FibreIntegrator with vegetable fibres, without sugars(sweetened with fructose), fats and milk derivatives.It increases roundness and stabilityof the gelato. It slows down dripping, andhelps preventing the formation of ice crystals.Suitable for fruit sorbets (also in combinationwith Integra Frutta) but also to enrich milkbased gelato.Integra StrutturaLiquid integrator based on reducing sugars.It improves structure and spoonability ofgelato and helps to obtain a longer shelf life.Completely soluble at low temperature, it isthe optimal sugar mix for a better silkiness ofsome gelato flavours.9Product Use (g/l) Conf.(kg/N°sach)INTEGRA LATTE 20 1,0 x 8INTEGRA PANNA 20 1,0 x 8Product Use (g/l) Conf.(kg/N°sach)INTEGRA FRUTTA 20 1,0 x 8INTEGRA FIBRE 15 1,0 x 8Product Use(g/l) Conf.(kg/N°vase)INTEGRA STRUTTURA 20 4 x 2

[ P aste classicheClassic pastes, rich in noble and exclusive flavours.The Alta Qualità line features preciouspastes, without any useless vegetable fats,often sugar free, rich in noble products such ascocoa butter, chocolate, hazelnuts, almondsand colourings free.AMARETTOAMBROGIO (with milk chocolate)APPLE PIEBABYBLUE (sky blue)BIANCOMIL (cream/vanilla)BUBBLE GUMCOFFEE PREMIUMCARAMEL (crème caramel)CHOCO PASTA (sugar free chocolate)WHITE CHOCOLATECREMINGLESE (with eggs and alkermes)CREMVANILLE (with vanilla sticks and eggs)CREMOLINA (emulsifier in paste)CROCCANTINO AL RUMCUOR NOCCIOLA (with plain chocolate)FROLLINO (butter cookie)GIANDUIA PREMIUMLIQUORICE PREMIUMALMOND (100% pure)ALMOND PREMIUMMARRON GLACE PREMIUMMINTMERINGUEHAZELNUT 100 PLUS stabilizedHAZELNUT SCURA GRAN SAPOREHAZELNUT TONDA GENTILE TGT(100% pure)HAZELNUT ITALIAPANNA COTTAPEANUTPINE NUTS (with pine nuts as main ingredient)PURE PINE NUTSPISTACHIOPISTACHIO EXTRAPISTACHIO PURO GIUBILEOPISTACHIO PURO GIUBILEO (no colors)PISTACHIO GREEN DOPPURE royal PISTACHIOPRALICREM (hazelnut cream)RUM & RAISINSSPALMARELLA (spreading cream)ST. HONORE’SULTANA (Italian Malaga)SUPERCIOKO (with sugar)TIRAMISU’ IMPERIALE (with mascarpone)TORRONCINOTUOCREM PREMIUM (egg custard)TUOCREM LEMON PREMIUMTUORLO VIVO (sugared egg yolk)VANILLA 35VANILLA WITH PODSVANILLA NVANILLA TAHITIFRENCH VANILLAYELLOW VANILLA NWALNUT (with walnuts as main ingredient)WHISKYZABAGLIONE PREMIUM (egg nog)10Product Prodotto Utilizzo Use(g/l) Uso Conf.(kg/N°vase)Conf.(kg/N°buste)PASTE MORBIPAN 50-100 c 2,5 2,5 o 3 x 2 4BASE 50 50 c 2,5 x 4EDELWEISS 50 c 2,5 x 4chIMERA 50 c/f 2,5 x 4

[ P rimaFrutta11PrimafruttaA line of fruit pastes. We chose to produce themmany years ago, with the engagement to havethe “fruit” ingredient on top of the list, always.This made the entire producing process change,using devices which do not “burn” the most delicatefruit, but on the contrary keep its freshnessand naturalness.APRICOTPINEAPPLEORANGEBANANASTRAWBERRYFRUITS OF THE FORESTKIWIRASPBERRYMANDARINMANGOMANGO ALPHONSOGREEN APPLEMELONBLUE BERRYBLACKBERRYPASSION FRUITPEARPEACHPINK GRAPEFRUITPOMEGRANATEProduct Use(g/l) Conf.(kg/N°vase)PRIMAFRUTTA 80-100 3 x 2

[ S peedySpeedyWe are leaders in the production of alreadybalanced gelato ingredients: the SPEEDYSERIES.These are pre-weighed products: customers onlyhave to dilute 500 gr. of them for every litre ofwater or milk, according to the desired flavour,to obtain their gelato in a quick, safe, hygienicway, with great taste and structure.The product can be used in the soft ice-creammachines by increasing the amount of liquid.All fruit flavours have no fats or milk derivates;the creaminess of the product is ensured by aspecial combination of beneficial fibres.ACESUGAR-FREE ACEGreen ACEAPRICOTARANCELLOSanguinella orange (blood orange)COFFEE SHAKECHOCOLATE*PLAIN CHOCOLATE*WATERMELONENERGYFIOCCO (cream flavour)*STRAWBERRYKIWICOCONUT MILK*LIMELIMONCELLOLEMONAmalfi LemonLIQUORICE*MANDARINMAPOGREEN APPLEMELONMINTHAZELNUT *YELLOW PEACHpistachio nut *PINK GRAPEFRUITRAFFAELLO*RICOTTA CHEESE*SOLEADA (tropical)GREEN TEAYELLOW VANILLA*YOGOFIOCYOGHURT (SUGAR FREE)*with fruit piecesIn the SPEEDY WITH PIECES version, fruit hasbeen freeze-dried and cut to pieces (slices orcubes). Once re - hydrated, it provides 20% offruit to the finished gelato. Many flavours areavailable for a gelato which is easy to preparebut also high quality.PINEAPPLEBANANASTRAWBERRYFRUITS OF THE FORESTMANGOGREEN APPLEMELONBLUEBERRYBLACKBERRYYELLOW PEACHPEARSOLEADA (TROPICAL)* to be diluted in milk12Product Use (g/l) Conf.(kg/N°sach)SPEEDY 500 1,25 x 8/10Product Use (g/l) Conf.(kg/N°sach)YOGURT SUGAR FREE 440 1,1 x 10Product Use (g/l) Conf.(kg/N°sach)SPEEDY WITh PIEcES 500 1,25 x 8

[ B asi gelato ipocaloricopervegetaleeBases for vegetable gelatowithout saccharose sugar and glutenFree!A series of soluble powdered products for areduced-calories, fat-free gelato with no addedsugars. Quick to make but with the excellentItalian gelato taste.FREE! range does not contain any aspartame.The range comes with a special promotionalkit: information display cm 70x100 and labels.FREE! GREEN ACEFREE! CAPPUCCINO*FREE! CHOCOLATE*FREE! LEMONFREE! VANILLA*FREE! YOGHURT*Riso & SoiaWe are very attentive to the new demands,and we like to abandon tradition from timeto time, to find new answers for new needs,without saccharose sugar, low calories, glutenand milk free, with a low glycaemic index.We put all these nutritional qualities in oneproduct, which takes its name from its mainingredients: RICE & SOYA, because the healthyoriental diet has been based, for millenniums,on rice and soya.The combination of these two ingredientsallows preparing a gelato with a cleaner andfresher flavour with respect to those only basedon soya or on rice. Moreover, this gelato ishealthy, cholesterol free, low in fat and with aparticularly reduced glycaemic indexwith respect to a traditional cream gelato.The RICE & SOYA line is available with manyready made flavours, easy to use and alwayssatisfactory. Fruit flavours are rich in pieces offreeze dried fruit, to make the product extremelynatural.RICE & SOYARICE & SOYA COCOAVegetaliaA line of powder products, ready to dilute inwater to obtain a soya based gelato, withoutany saccharose sugar, milk derivatives andgluten. Customers can choose the “neutral”version, to be aromatised with natural pastes,or the flavoured ones.* contain lactoseVEGETALIAVEGETALIA FRUITVEGETALIA COCOAVEGETALIA VANILLA13Product Use (g/l) Conf.(kg/N°sach)FREE 500 1 x 10Product Use (g/l) Conf.(kg/N°sach)RISO & SOIA 500 1,25 x 8Product Use (g/l) Conf.(kg/N°sach)VEGETALIA 500 2,5 x 4VEG. FRUTTA 500 1 x 10VEG. cAcAO 500 1,25 x 10VEG. VANIGLIA 500 1,25 x 10

[ V ariegati StracciatelleeRipples and stracciatellas (choc chips)Ripple saucesEasily spreadable products, suitable to be addedon the gelato surface or as stuffing.They are tasty, coloured, rich in pieces (of fruits,dried fruit, coated dried fruit …), they givegelato a more inviting look and a more crispystructure.SOUR CHERRYSOUR CHERRY PREMIUMAMBROGIOORANGECHOCO CRUNCHCOFFEE CROCKCARAMELIZED FIGWILD STRAWBERRIESFROLLINOLIQUORICEMAPOPRALICREMPROFITERELLASCROCCOLOSPALMARELLATOFFEE MOUAPPLE PIEWHISKYAMBROGIO: milk chocolate with granulatedcrunchy hazelnutCHOKO CRUNCH: chocolate with wafers andgranulated crunchy hazelnutCOFFEE CROCK: coffee chocolate with crunchyalmonds and hazelnutsFROLLINO: soft milk chocolate with piecesof crunchy cocoa biscuitsSCROCCOLO: hazelnut syrup with crocantNero FondenteThis bottled chocolate is liquid above 20°C andsolid and crispy when it touches the gelato,very handy to use as stracciatella on the tub,but also on the cups and, why not, on the cone,while clients are waiting for their tasty dessert.It is not the traditional stracciatella, and noteven the traditional chocolate topping. Thisis why it is called Nero Fondente (Dark PlainChocolate) and is contained in a black bottle… because it is different from anything else,even from those products which try imitating it.Copert CiokThe most suitable stracciatella for chocolatecoatedgelato. Good value for money.Stracciatella ExtraSpecial for gelato shops, with cocoa butter foran amazing melting in the mouth.Cioccolato Bianco GiubileoA white chocolate paste with a strong andnatural flavor.Cioccolato fondente 70% Gibileoa strong taste for lovers of .of contrast and realdark chocolate14Product Use(g/l) Conf.(kg/N°vase)PASTE DA VARIEGAREcON FRUTTA Q.B. 3 x 2cON cIOccOLATI Q.B. 2,5-3 x 2Product Use (g/l) Conf.(kg/N°bott.)NERO FONDENTE Q.B. 0,8 x 6cIOccOLATO BIANcO 200 3 x 2cIOccO 70% Q. B. 3 x 2ProductUse(g/l) Conf.(kg/N°vase)cOPERT cIOcK Q.B. 3 x 2STRAccIATELLA EXTRA Q.B. 3 x 2

[ T opping Creme eperToppings and Bottled ripple saucesvariegareToppingOur toppings are made with the best possibleingredients, starting from the bottle, made ofsoft plastic for food, with anti-drip cap andwashable label. We make them nice and handybecause you will use them in front of your client,so their use has to be handy, quick and clean.The product is shiny and tasty; it gently leans onthe gelato and slowly descends towards the cup.Try our new total quality, from the bottle tothe gelato…SOUR CHERRYBANANACOFFEECARAMELCHOCOLATESTRAWBERRYFRUITS OF THE FORESTKIWIRASPBERRYMINTHONEYBLUEBERRYHAZELNUTTIRAMISUTOFFEE MOUTROPICALVANILLAZABAGLIONEBottled ripple saucesThese bottled sauces are different from the normaltoppings for the quantity of high qualityingredients they contain.CREMA CIOCCOLATO BIANCO: A thick and silkycream with the delicate flavour of white chocolate.Tobe used directly on gelato or to flavourcoffee, yoghurt or hot chocolateCREMA NOCCIOLA: Creamy syrup with theintense and typical flavour of Piedmont hazelnut.It contains crounchy hazelnut pieces.Perfect for gelato but also for coffee, cakefilling and hot chocolateCREMA CIOCCOLATO FONDENTE: A strong andpersistent flavour of dark chocolate is the mainaspect of this real chocolate sauce. We adviceto use it on gelato, cakes, yoghurt, coffee andto enhance hot chocolateCREMA CIOCCOLATO AL RHUM: The intenseflavour of dark chocolate blends with the finestJamaican Rhum in this rich chocolate sauce.Perfect for decorating gelato, for cake fillingand to flavour coffee or hot chocolateCREMA NOCCIOLA E CIOCCOLATO: The finesthazelnut from Piedmont together with our richchocolate make this sauce the ideal enrichmentfor gelato, cakes and coffee..CREMEPERVARIEGARE15Product Use (g/l) Conf.(kg/N°bott.)TOPPING Q.B. 1 x 6ProductUse (g/l) Conf.(kg/N°bott.)cREME PER VARIEGARE Q.B. 0,8 x 6

[ Creme Fredde per sorbettiCreme ICEmix for sorbetsSORBI LIMONCELLOSORBI LIMONESORBI MANDARINOSORBI MANGOSORBI MELA VERDECreme Fredde for slush machine/blendersSet of products in powder to be diluted in milkand water. They should be used in an ice slushmachine in order to obtain cold and creamydrinks to be served in 70/120 cc glasses. Theycan be then decorated with all sorts of toppingsor granulated hazelnut, almonds or others.For a particoularly rich and velvety product,dosage is 1 bag in 4 litres milk but for a morerefreshing result the dose of 3 litres milk and1 or 2 litres water is more desirable.Crema ICE CAFFE’The product is a soft, Columbia coffee flavouredcream.Crema ICE CIOCCOLATOFull-bodied chocolate taste, intense and velvetyto the palate.Crema ICE LATTEA soft cream, with a snow-white colour, thickand velvety, with a pleasant milk taste.Crema ICE LATTE DI MANDORLEVelvety sorbet, with the flavour of Sicilian andApulian almonds and scents of Orange rind andMarzipan.16Product Prodotto Utilizzo Use (g/l) (g/l) Uso Conf.(kg/N°buste)Conf.(kg/N°sach)SORBETTI MORBIPAN 50 400 c 1,25 2,5 x 10 4BASE 50 50 c 2,5 x 4EDELWEISS 50 c 2,5 x 4chIMERA 50 c/f 2,5 x 4Product Use (g/l) Conf.(kg/N°sach)CREME ICE 250 1 x 10

[ C ioccolatissima,GranitissimeGranitissimePowder products in packs to be diluted in 3 litres of water to obtain tasty crushed-ice drinks.GRANIBASE (base neutra)GRANI ACEGRANI AMARENAGRANI ANANASGRANI ARANCIAGRANI ARANCIA SANGUINELLAGRANI AZZURROGRANI COLAGRANI FRAGOLINAGRANI KIWIGRANI LIMEGRANI LIMONCELLOGRANI LIMONEGRANI MANDARINOGRANI MELA VERDEGRANI MENTAGRANI MENTA BLUGRANI PESCAGRANI PESCA-ALBICOCCAGRANI TE’ VERDEGRANI Tè ALLA PESCAGRANI YOGURTCioccolatissimaThick and creamy chocolate, to be served in ahot cup. A product of the Italian tradition.17Product Use (g/l) Conf.(kg/N°sach)cIOccOLATISSIMA 200 0,8 x 10Product Use (g/l) Conf.(kg/N°sach)GRANI BASE 150 1,0 x 10GRANI 170 0,6 x 20GRANI cAFFE’ 200 0,6 x 20

[A powder product to be diluted with milkand water to produce a tasty yoghurtbeverage that can be flavoured with fruits,toppings or pastry and following thesimple directions below.It can be prepared with a blender andserved in a glass for immediate consumption.The glasses with the drink (flavoured orneutral) can be stored at +4 ° C for 3 or4 days.Another method of preparation is in agranite machine.The mixture, neutral or flavoured, can bestored at below 0° (for a soft iced yoghurt)or at room temperature ( for afresh yoghurt drink). The mixture can beflavoured directly in a serving glass.RECIPE2 litres of milk1 litres of waterSmoothy base 0.600 kg (1bag)SmoothyFor flavouring, add the mixture abovewhirring 250/300 gr of fresh or frozenfruits or 200 gr of ice cream base or 250gr of topping.BASE18Product Prodotto Utilizzo Use (g/l) (g/l) Uso Conf.(kg/N°buste)Conf.(kg/N°sach)SMOOTHY MORBIPAN 50 200 c 2,5 0,6 x 16 4BASE 50 50 c 2,5 x 4EDELWEISS 50 c 2,5 x 4chIMERA 50 c/f 2,5 x 4

[e Preparati pergelato softIngredients for soft ice creamPreparations for soft gelatoPowder product for soft serve machinesSOFT CREAMSOFT CHOCOLATESOFT STRABERRYSOFT LEMONSOFT FROZEN YOGHURTFrozen YopiùFrozen Yopiù is a new mixture born from ourexperience in foreign markets, where the realityof selling Frozen yoghurt is constantly growing,given the healthy values inherent into the product.We have created a product devoid of fatswith a balanced ratio of protein and pre-bioticfibers, which in contact with the yoghurtingredients turn on all those bacteria criticalto our well-being.The result is a Frozen yoghurt, creamy, freshand light with a right slightly sour note.The true flavour of Health.19Product Use (g/l) Conf.(kg/N°sach)SOFT 400 1,6 x 8Product Use (g/l) Conf.(kg/N°sach)FROZEN YOPIU’ 250 1,5 x 10

[ B asi semifreddo per eBases for semifreddo, hot gelatoand tube cakesgelato caldoMonròIt is the first product for the preparation ofcakes, semifreddos, single portions and HotGelato without hydrogenated vegetable fats,with selected high quality milk fats.Milk fats give semifreddos and Hot Gelato avery clear taste and structure.Melting during consumption is slow and regular,without the greasiness feeling typical ofhydrogenated vegetable fats. Monrò is particularlysuitable for the creation of “tub cakes”,the ultimate trend in the gelato world.The powder product is to be diluted in cold milkfirst, and then whipped with a planetary mixer.Its volume rises as it happens to products withvegetable fats (250-300%), and its stabilitythrough time too is quite similar (itdoes not collapse at room temperature).It grants better softness than products withvegetable fats when used for display windows,cups, cones or Hot Gelato.BiancocreamIt was initially introduced many years ago for theproduction of semifreddos and single portions(it is still a leader in this sector), and was thenadapted to the recipes to produce the first HotGelatos, thanks to the advice we got from ourcustomers.The whipped product is extremely stable, creamyand rich, with a particularly clean taste.The choice of ingredients makes it very naturalto the palate, without the aftertastes typical ofsuch products.20Product Prodotto Utilizzo Use (g/l) (g/l) Uso Conf.(kg/N°buste)Conf.(kg/N°sach)MONRO’ MORBIPAN 50500 c 2,5 x 4 4BASE 50 50 c 2,5 x 4EDELWEISS 50 c 2,5 x 4chIMERA 50 c/f 2,5 x 4Product Use (g/l) Conf.(kg/N°sach)BIANcOcREAM 500 2,5 x 4

[One for One is a marketing project for gelato parlourswanting to stand out, a “container” wheredifferent high quality products can convergeto convey a classic yet innovative proposal, anew impetus and advertising incentive for theshop. One for One is an idea accompanied byspecial recipes and a kit containing one set ofsmall modern glasses, free–standing flavour-tags,advertising poster, recipe book, custom hats anda new, stylish see-through box, the new andelegant container to transport the gelato / gift(and the semifreddos) in perfect, beautiful singleportions. A gift for all. One for one.The material is available in combination with:SOLOFRUTTAMONRO’ALCOLICACREMI’21Product Use (g/l) Conf.(kg/N°sach)SOLOFRUTTA 400 0,9 x 12MONRO’ 500 2,5 x 4Product Use (g/l) Conf.(kg/N°sach)ALcOLIcA 500 1 x 10cREMI 400 1 x 10

[ D olci GelatiComplete range for the preparation ofsemifreddos, spoon desserts, gelato pastryand single portions.CREMI’Powder base to be diluted in full-cream milk toacquire an excellent dessert custard. By addingpastes you can create an endless number offlavours. Suitable as fillings for cannolis andfruit tarts. The dessert can then be kept at +4°C or below the zero.GRANMOUSSEA range of dried non-vegetable-fat productin paste, which can be prepared very quickly,excellent in semifreddos. Dilute 500 gGranmousse in 1 litre of cream,, use a planetarymixer or an electric whipping cream machineto obtain a ready–to-use semifreddo.GRANMOUSSE CAFFè: from a selected Arabiccoffee blendGRANMOUSSE CHANTILLY: delicate egg creamwith a trace of vanilla bourbonGRANMOUSSE CHOCOLATE: a strong bitterchocolate flavourGRANMOUSSE LEMON CREAM: egg cream witha lemon zestGRANMOUSSE STRAWBERRY: natural flavourwith strawberry juiceGRANMOUSSE WILD BERRIES: combination ofstrawberries, raspberries and blueberriesGRANMOUSSE LEMON: natural lemon flavourwith juice and essential oilsGRANMOUSSE HAZELNUT: an intense roastedhazel nut flavourGRANMOUSSE PANNA: a well-balanced recipeto enhance the natural tasteGRANMOUSSE VANILLA: with the unmistakabletrace of Tahiti vanillaGRANMOUSSE SABAYON: egg nog with superiorMarsalaGRANMOUSSE NEUTRAL: a neutral taste as abase for your creativityGLASSE’Cake icing to decorate semifreddos for a simpleyet elegant and dramatic result.GLASSE’ CHOCOLATEGLASSE’ STRAWBERRYGLASSE’ LEMON22Product Prodotto Utilizzo Use (g/l) (g/l) Uso Conf.(kg/N°buste)Conf.(kg/N°sach)cREMI MORBIPAN 50 400 c 2,5 1 x 10 4BASE 50 50 c 2,5 x 4EDELWEISS 50 c 2,5 x 4chIMERA 50 c/f 2,5 x 4Product Use (g/l) Conf.(kg/N°sach)GRANMOUSSE neutra 400 1 x 6GRANMOUSSE 500 1 x 6Product Use (g/l) Conf.(kg/N°sach)GLASSE Q.B. 3 x 2

SPONSOR UFFICIALEMAIN SPONSOR GELATO WORLD CUP. Italian team• formazione per gli aspiranti gelatieritraining for gelato beginners• corsi di formazionetraining courses• corsi di aggiornamentoupdate training courses• corsi di approfondimentoadvanced training coursesper date e prenotazione consulta il sitosee on www.comprital.comCOM.PR.ITAL SpA ▼ Via Verdi 49/51/53 ▼ 20090 Settala (MI) Italy ▼ tel. (+39) 02 95770829 r.a.▼ fax (+39) 02 95379118 ▼ www.comprital.com ▼ comprital@comprital.com