Bases for the italian Semifreddo

The semifreddo is the classical dessert typical in the Italian tradition of frozen pastry-making, to conserve at a negative temperature (-15°; -18°). This special line of bases allows the creation of semifreddos with a firm consistency and in the same time soft and ready to be consumed immediately after being extracted from the negative display.

PREPARATION
  1. Pour the very cold milk (and the fresh cream) into the beater together with the Mec3 product.
  2. Whip in the beater and pour into the moulds.
  3. Put in the freezer at least 4/5 hours at a temperature of -18° C.
  4. Remove from the freezer, decorate and keep at -18° C.
For SEMIFREDDO BASE and NEUTRAL SEMIFREDDO add the flavouring paste after whipping.
Code Product Packaging Weight in Kg Unit per Carton Dosage per kg/mix
13101 Semifreddo Base Bag 1,0 10 250 g
Product
DOSAGE: 330 g of product - 1 litre of milk - 1/2 litre of fresh cream.
13131 Neutral Semifreddo
 Bag 1,0 10 330 g
Product

DOSAGE: 400 g of product - 1 litre of milk.
13136 Chocolate Semifreddo
 Bag 1,0 10 330 g
Product

DOSAGE: 400 g of product - 1 litre of milk.
13149
Tiramisù Semifreddo
 Bag 1,0 10 285 g
Product

DOSAGE: 400 g of product - 1 litre of milk.

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