Master Martini Compound chocolate - Foodservice Australia
Master Martini Compound chocolate - Foodservice Australia
Master Martini Compound chocolate - Foodservice Australia
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CENTRAMERICA and<br />
CARAVELLA<br />
CARAVELLA CREAMS<br />
Cold application<br />
CARAVELLA CREAMS<br />
Hot application<br />
CENTRAMERICA and CARAVELLA are <strong>Master</strong> <strong>Martini</strong><br />
compound <strong>chocolate</strong> lines. Raw materials’ high quality, full<br />
range, easy to use products are the main features of these lines.<br />
GRAN NOCCIOLA<br />
Croissants filling<br />
Cakes and Swiss<br />
rolls filling<br />
Description<br />
Taste / flavour Hazelnut: 12%<br />
Fluidity<br />
Excellent spreadable cream with a rich hazelnut taste, ideal for filling and flavouring.<br />
High versatility. Without hydrogenated fats.<br />
It is a wide range of spreadable creams each of them specific for<br />
different confectionary applications and available in different tastes and<br />
flavourings.<br />
They are fit for all kinds of application, providing excellent preparations and<br />
enhancing the final product. Several are the advantages that characterize<br />
CENTRAMERICA and CARAVELLA products:<br />
Semifreddi<br />
production<br />
Flavouring<br />
Application<br />
Croissant, cakes and Swiss roll filling - semifreddi production - flavouring<br />
FLUIFOUR<br />
Description<br />
Bake stable spreadable cream. Excellent fluidity in biscuits and tartlets filling. It can<br />
also be used for jam tarts filling and for products stored at negative temperatures.<br />
An high creaminess is granted inside the product also after baking.<br />
Without hydrogenated fats.<br />
Top quality vegetable fats used<br />
Quick and easy to use (no tempering needed)<br />
High resistance to sudden change in temperature as well as to stress<br />
CREAM NUTS<br />
Description<br />
Hazelnut spreadable cream for bakery filling and flavouring. High versatility and<br />
excellent quality/price ratio. Without hydrogenated fats.<br />
Taste / flavour<br />
Fluidity<br />
Cocoa: 15%<br />
Hazelnut: 15%<br />
Gianduja: 11% of hazelnuts<br />
Taste / flavour<br />
Hazelnut<br />
Application<br />
Biscuits, jam tarts and tartlets filling – glazing – semifreddi preparation<br />
Croissants filling<br />
Cakes and Swiss<br />
rolls filling<br />
Fluidity<br />
Jam tarts and<br />
tartlets filling<br />
Biscuits filling<br />
Semifreddi glazing<br />
Application<br />
Croissant, cakes and Swiss roll filling - semifreddi production - flavouring<br />
CARAVELLA GRAN RIPIENO<br />
CARAVELLA<br />
GRAN RIPIENO<br />
Description<br />
Taste / flavour<br />
Fluidity<br />
Spreadable creams specific for <strong>chocolate</strong>s and pralines filling. Ready to use<br />
ganache that can be flavoured at will. Easy to use. Without hydrogenated<br />
fats and with natural flavourings only.<br />
Hazelnut: 8%<br />
Cocoa: 20%<br />
White: 27% Milk<br />
CREAM<br />
Croissants filling<br />
Semifreddi<br />
production<br />
Cakes and Swiss<br />
rolls filling<br />
Doughs flavouring<br />
Flavouring<br />
Ganache preparation –<br />
Profiteroles coating<br />
Flavouring<br />
Description<br />
Taste / flavour<br />
Fluidity<br />
Application<br />
Spreadable cream for filling or bakery and custard creams flavouring. It can also be<br />
used for dough flavouring.<br />
Cocoa: 32%<br />
White: 10% of skimmed milk<br />
Hazelnut: 8%<br />
Croissant, cakes and Swiss roll filling – ganache preparation – profiteroles<br />
coating – dough and custard creams flavouring.<br />
FOUR<br />
Jam tarts and<br />
tartlets filling<br />
Biscuits filling<br />
Description<br />
Taste / flavour Hazelnut: 15%<br />
Fluidity<br />
Application<br />
Bake stable spreadable cream specific for bakery filling. Especially fit for the<br />
preparation of backing-oven products. After baking, the structure is soft but thick and<br />
the surface is not “sticky”. It can also be used for frozen products.<br />
Without hydrogenated fats.<br />
Biscuits, jam tarts and tartlets filling<br />
Chocolates and<br />
pralines ganache<br />
Application Chocolates and pralines ganache<br />
Suggested working temperature<br />
Cocoa Hazelnut White<br />
Standard product 28-30°C 26-28°C 28-30°C<br />
COVER<br />
Description<br />
Taste / flavour<br />
Special cream for coating. It grants a smooth, bright and well-blended coating also<br />
after presevation in the refrigerator. Without hydrogenated fats.<br />
Cocoa: 20%<br />
White: 30% of milk<br />
ANTEFORNO<br />
Description<br />
Taste / flavour<br />
Bake stable spreadable cream specific for filling and baking of leavened products and<br />
pastries. An high creaminess is granted inside the product also after baking.<br />
Its formulation open up possibilities in pre-baking freezing too.<br />
Without hydrogenated fats.<br />
Cocoa: 16%<br />
Hazelnut: 8%<br />
Flavoured product* 28°C 26°C 26°C<br />
Fluidity<br />
Fluidity<br />
*by adding 10% of aromatizing fatty paste to the product previously melted at 40°C<br />
Sacher-Torte<br />
coating<br />
Cakes coating<br />
Application<br />
Sacher-Torte and cakes coating<br />
Tips: storage at a temperature below 12 °C, could cause lumps of fat due to the specific product formulation. They<br />
will disappear if you work the product at 18/20°C. The quality doesn’t change.<br />
Leavened<br />
products and puff<br />
pastry filling<br />
Croissants filling<br />
Application<br />
Leavened products and puff pastries filling<br />
Tips: storage at a temperature below 12 °C, could cause lumps of fat due to the specific product formulation.<br />
They will disappear if you work the product at 18/20°C. The quality doesn’t change.
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