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iCE CREAM COVER – “LA SARTORIA”

The Tailoring line fits like a glove: crunchy and melting coatings for ice cream, they will guarantee the success of your creations

 Packed in 5 or 3 kg metallic tin.

Ciococop – cocoa

Chocolate is surely the most popular of all coatings. Ours is characterised by a high quality cacao and just balance of special fats which solidify instantly for ice cream coating confections. A thin and crunchy aromatic layer is guaranteed to delight the palate.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.

Pagocrock

– milk chocolate

Milk Chocolate is almost used for sticks coating. It produces an homogeneus and instantaneous solidification releasing a stratum appropriate for this kind of processing. The sweet intense taste depends on the combination of perfectly balanced cocoa and milk. The fat composition fosters an immediate palate fusion, with the advantage of a better aromatic release.

Preparation: melt at minimun of 35 C°. 
Recommended operating temperature: 30 – 40 C°.

Black Star
– Dark chocolate biscuit

A perfect combination for a stracciatella with a touch of novelty. Perfect for coating ice cream stick or combined with frozen yogurt, the authentic flavor and the rapid solidification in a thin chocolate crust ensures a result of high value.

Preparation: melt at minimun of 35 C°. 
Recommended operating temperature: 30 – 40 C°.

Bandito – pistachio

For a real flavour show stealer. Iannino’s pistachio coating shows off the best of the aroma and colour for a high quality finish.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.

Contadina – Hazelnut

We use only the finest TGT for our hazelnut coating to guarantee an unblemished taste and creamy flavour profile in line with the recipe. It crystallizes immediately and fuses with the palate.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.

Carolina – milk

The name Carolina is synonymous in Italy with the dairy cow and high quality milk. The latter is the prime ingredient in our recipe where we use an especially high end milk powder for a well-rounded flavour profile and intense aromatic notes. There is no interference with the solidification and temperature on the palate.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.

Incantata – fragola

One whiff of this coating immediately evokes the sweet scent of strawberries and cream. The thin and crunchy layer which forms upon contact with the cold complements the coating finish.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.

Sicilia – lemon

Here there was no need to look too far for name inspiration,as Sicily provides the finest produce for our lemon extract.

Preparation: melt at minimun of 35 C°.
Recommended operating temperature: 30 – 40 C°.