Italiano
Mousse and Semifreddo
Mousse and semifreddo are typical expressions of Italian dessert creativity. The highlight of an Italian gelato display case, semifreddo is loved by adults and children alike. Fabbri has created a line of products specifically for preparing semifreddo, mousse and “gelato caldo” (warm gelato).
Key:
Allergens: E=Eggs S=Soya M=Milk G=Gluten N=Nuts P=Peanuts SO2=Sulphur Dioxide
Cold use = 
/ Hot use = 
/ Hot use = | Weight kg | Weight kg/ct | Pcs/ct | Dose for artisan gelato | Gluten free | Vegetable fat | Allergens | Use | ||
Amarena nappage |
 |
4,5 |
13,5 |
3 |
|
- |
|||
Apricot nappage |
|
4,5 |
13,5 |
3 |
|
- |
|||
Caramel nappage |
|
4,5 |
13,5 |
3 |
|
- |
|||
Chocolate Icing |
|
4,5 |
13,5 |
3 |
|
- |
|||
Lemon Nappage |
 |
4,5 |
13,5 |
3 |
as per recipe |
|
- |
||
Moussecream +5 |
 |
1 |
12 |
12 |
as per recipe |
|
no |
M |
|
Neutral nappage |
|
4,5 |
13,5 |
3 |
|
- |
|||
Neutrogel |
 |
1,35 |
10,8 |
8 |
as per recipe |
no |
no |
G/M |
|
Pannwip "S" |
 |
2 |
20 |
10 |
as per recipe |
|
|
M |
|
Passion Fruit nappage |
|
4,5 |
13,5 |
3 |
|
- |
|||
Pistachio Nappage |
|
4,5 |
13,5 |
3 |
as per recipe |
|
- |
||
Selen |
|
1,250 |
12,5 |
10 |
as per recipe |
|
|
M |
|
Strawberry nappage |
|
4,5 |
13,5 |
3 |
|
- |
Key:
Allergens: E=Eggs S=Soya M=Milk G=Gluten N=Nuts P=Peanuts SO2=Sulphur Dioxide
Cold use = / Hot use =
/ Hot use = Mousse and Semifreddo
