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Mixes for pastry pag. 1 almond products for baking pag. 2 almond products for decorating pag. 3 sugar pastes pag. 4 hazelnut products pag. 5 fruit fillings - before and after baking pag. 6 jellies pag. 7 custard mixes - cold preparation pag. 8 custard mixes - hot preparation pag. 9 pastry mixes - croissants and sponge cake pag. 10 pastry mixes - cakes pag. 11 american pastry mixes pag. 12 lilly - tender dessert pag. 13 anastaanasta TM horeca pag. 14 pastry mixes pag. 15 supporting products for pastry pag. 16 sugars anasta TM Almond products for baking A taste of quality AVOLETTA % almonds use for petits-fours taste immediate baking packaging ideal for in powder NO macaroons, amaretti, 50% egg whites g 150-180/kg almond rest 4-5 hours 10 (2x5 kg) kg Delizia cake, etc. PERSIGOLD - concentrate use for petits-fours ideal for 54% apricot taste immediate baking packaging kernels paste sugar g 500 amaretti, petits-fours, honey g 100 kg amaretto YES 10 kg ricciarelli, fave dei morti, 0% almonds egg whites g 100 etc. MOGADOR ideal for % almonds use for petits-fours taste immediate baking packaging paste amaretti, petits-fours, 50% egg whites g 100-120/kg almond YES 5 kg Delizia cake, ricciarelli, pizzicati, etc. VIENNESE ideal for % almonds use for petits-fours taste immediate baking packaging paste almond biscuits, 10% egg whites g 100-120/kg almond YES 10 kg petits-fours, ricciarelli, pizzicati, etc. MANTECA ideal for % almonds use for petits-fours taste immediate baking packaging paste almond biscuits, 5% egg whites g 80-100/kg almond YES 10 kg petits-fours, ricciarelli, pizzicati, Delizia cake MANDEL ROYAL ideal for % almonds use for petits-fours taste immediate baking packaging paste soft amaretti, 35% ready to use almond YES 5 kg petits-fours, ricciarelli, pizzicati, etc. AMANDA ideal for % almonds use for petits-fours taste immediate baking packaging paste soft amaretti, 4% ready to use almond YES 10 kg fave dei morti, Frangipane cake, etc. 1 anasta TM Almond products for decorating A taste of quality MARZICLASS light yellow may be coloured ideal for other applications consistency % almonds taste packaging creating flowers, colour with food colourings monumental 33% almond 5 kg pralines, decorations, tableaux, hydrosoluble molding with silicone molds cake coverings ALMOND PASTE light yellow may be coloured ideal for other applications consistency % almonds taste packaging creating flowers, colour with food colourings monumental 22% almond 5 kg pralines, decorations, tableaux, hydrosoluble molding with silicone molds cake coverings ALMOND PASTE COVER light yellow consistency % almonds taste may be coloured packaging ideal for colour with food colourings cake coverings and 14% almond 5 kg creating tableaux softer lighter colour hydrosoluble 2 anasta TM Sugar pastes A taste of quality PRINCESS PASTE (with cocoa butter) may be coloured ideal for other applications consistency taste packaging colour consistency humidity with food colourings creating flowers, creating tableaux, white at room temp. in refrigerator (+5°C) resistance white 5 kg and 20°C hydrosoluble 10 kg (4x2,5 kg) decorations, monumental molding with chocolate liposoluble cake coverings silicone molds PASTA DAMA TOP other applications consistency humidity taste may be coloured packaging ideal for colour consistency creating flowers, white at room temp. in refrigerator (+5°C) resistance white with food colourings 5 kg, creating tableaux, 20°C 8 kg (8x1 kg) decorations, monumental molding with chocolate hydrosoluble 10 kg (4x2,5 kg) cake coverings silicone molds PASTA DAMA TOP SPECIAL colour consistency other applications white consistency humidity taste may be coloured packaging ideal for creating flowers, ideal for working in refrigerator (+5°C) with food colourings decorations, tableaux, temp. above 25°C resistance white 5 kg and monumental 10 kg (4x2,5 kg) cake coverings molding with silicone whiter chocolate hydrosoluble molds PASTA DAMA PWR colour consistency humidity taste may be coloured ideal for white consistency packaging monumental cake at room temp. in refrigerator (+5°C) resistance white with food colourings 5 kg and 20°C 10 kg (4x2,5 kg) coverings and whiter chocolate hydrosoluble creating tableaux PASTA DAMA CHOCOLATE (42% chocolate) other applications consistency consistency humidity taste may be coloured packaging ideal for colour creating flowers, brown at room temp. in refrigerator (+5°C) resistance dark with food colourings 5 kg and creating tableaux, 20°C 10 kg (4x2,5 kg) decorations, monumental molding with silicone chocolate hydrosoluble cake coverings molds RAINBOW PASTES - blue, green, red, yellow, black, pink colour ideale for other applications consistency consistency humidity taste may be coloured packaging blue, green, red, at room temp. decorations, objects, creating tableaux, yellow, black, pink, in refrigerator (+5°C) resistance white with food colourings 20°C 8 kg (8x1 kg) monumental molding with silicone lilac chocolate hydrosoluble cake coverings molds ART CHOC DARK (60% chocolate) consistency may be coloured ideal for consistency humidity taste packaging creating flowers, other applications brown at room temp. with food colourings in refrigerator (+5°C) resistance dark decorations, tableaux, monumental colour 20°C hydrosoluble 8 kg (8x1 kg) molding with silicone chocolate liposoluble molds cake coverings ART CHOC WHITE (60% chocolate) consistency may be coloured ideal for other applications ivory consistency humidity taste with food colourings packaging creating flowers, at room temp. in refrigerator (+5°C) resistance decorations, tableaux, 20°C white hydrosoluble monumental colour 8 kg (8x1 kg) molding with silicone cake coverings chocolate liposoluble molds 3 anasta TM Hazelnut products A taste of quality HAZELNUT PASTE ideal for flavouring of: % hazelnuts packaging ice- chocolate, semifreddi creams (whipped) 100% 5 and 20 kg cream cream ganache and mousse STABILIZED HAZELNUT PASTE ideal for flavouring of: % hazelnuts packaging ice- chocolate, semifreddi creams (whipped) 99,4% 5 and 20 kg cream cream ganache and mousse WHOLE ROASTED HAZELNUTS ideal for: pralines % hazelnuts packaging cakes and ice-cream and mignon nougat, pralines, semifreddi ice-cream cakes 100% 16 kg (4x4 kg) decorating pastries decorating decorations decorations HAZELNUTS GRAINS ideal for: (2 sizes) pralines packaging cakes and ice-cream and mignon % hazelnuts semifreddi 16 kg (4x4 kg) decorating pastries 100% decorating decorations HAZELNUTS FLOUR ideale for: % hazelnuts packaging baci di dama, cookies muffins tarts, 100% 16 kg (4x4 kg) baci di Alassio cakes DELINOISETTE ideale for: 50% hazelnut flour packaging baci di dama, cookies dacquoise tarts, 50% sugar 10 kg (2x5 kg) baci di Alassio cakes PRALINE ingredients packaging ideal for: 50% roasted hazelnuts PRALINE NOISETTE 50% caramelized sugar 5 kg 25% almonds PRALINE AMANDE NOISETTE 25% roasted hazelnuts 5 kg - 1 kg creams 50% caramelized sugar pralines 25% almonds PRALINE GRANITE AMANDE NOISETTE 25% roasted hazelnuts 5 kg 50% caramelized sugar (granulated paste) 4 anasta TM Fruit fillings - before and after baking A taste of quality resistance contains contains EXTRA JAMS % fruit consistency to baking preservatives pieces of fruits packaging ideal for Apricot 35% no no 6 kg tarts Apricot extra 45% no no 6 kg Cherries extra 45% no no 6 kg flaky pastry or Sour black cherries extra 45% no yes 6 kg shortbread pastries with filling Strawberry extra 45% no yes 6 kg Raspberry extra 45% no yes 6 kg Blueberry extra 45% no yes 6 kg croissants Blackberry extra 45% no no 6 kg Wild berries extra 45% no yes 6 kg JAMS Red cherries 35% yes no 6 kg tarts Black cherries 35% yes no 6 kg Sour black cherries 45% yes yes 6 kg flaky pastry or Strawberry 45% yes yes 6 kg shortbread pastries with filling Raspberry 45% yes yes 6 kg Blueberry 45% yes yes 6 kg Blackberry 45% yes no 6 kg croissants Wild berries 45% yes yes 6 kg FILLINGS Apricot 35% yes no 14 kg tarts Apricot - soft type 35% yes no 14 kg Apricot 193 yes no 24 kg flaky pastry or 20% shortbread pastries Apricot 193 - hard type 20% yes no 24 kg with filling Apricot “Oro” 23% yes no 14 kg Apricot “Dulcania” 7.5% yes no 24 kg croissants Red cherry “Dulcania” 7.5% yes no 24 kg FRUTTIDOR Apple 70% yes yes 5 kg - 12 kg tarts Apple 90% yes yes 3,3 kg - 5 kg Apple en gros morceaux 85% yes yes 3 kg - 13 kg Pomme en quartiers 75% yes yes 3,3 kg flaky pastry or Pear 85% yes yes 3,3 kg shortbread pastries Amarena 70% yes yes 5,5 kg with filling Blueberry 70% yes yes 3,3 kg Blueberry 50% yes yes 3,3 kg Cherry 70% yes yes 3,3 kg croissants Red cherry 70% yes yes 3,3 kg Strawberry 70% yes yes 3,3 kg Raspberry 70% yes yes 3,3 kg Wild berries 70% yes yes 3,3 kg bavaroise, mousse semifreddi and Apricot 70% yes yes 3,3 kg spoon desserts Peach 70% yes yes 3,3 kg Mango 70% yes yes 3,3 kg Pineapple 70% yes yes 3,6 kg Tropical 70% yes yes 3,3 kg 5 Orange 70% yes yes 3,3 kg anasta TM Jellies A taste of quality ROYAL JELLY min. heating dilution taste temperature gelification packaging 70-100% neutral 70°C 14 kg ideal at 90°C COVERGEL taste packaging dilution min. heating gelification neutral 6 kg neutral and temperature 40-60% apricot apricot 6 kg 90°C and 14 kg N COVERGEL BRIANT BLITZ taste min. heating packaging resistance to TIO dilution gelification taste consistency packaging strawberry temperature strawberry 6 kg freezing A 30-60% and apricot 90°C apricot 14 kg neutral soft becomes white 6 kg AR MIRAGEL BLITZ ICE min. heating PREP taste gelification consistency resistance to dilution packaging taste freezing packaging temperature N slightly T 20% 14 kg apricot 90°C neutral gelified 6 kg IO optimal HO GEL BLOND AT BLITZ ICE TOP AR resistance to dilution taste min.
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  • International Culinary Arts & Sciences Institute

    International Culinary Arts & Sciences Institute

    TECHNIQUES CLASSES These hands-on classes are ideal for both novice cooking students and those experienced students seeking to refresh, enhance, and update their abilities. The recipe packages feature both exciting, up-to-the minute ideas and tried-and-true classic dishes arranged in a sequence of lessons that allows for fast mastery of critical cooking skills. Students seeking increased kitchen confidence will acquire fundamental kitchen skills, execute important cooking techniques, learn about common and uncommon ingredients, and create complex multi-component specialty dishes. All courses are taught in our state of the art ICASI facility by professional chefs with years of experience. Prerequisites: Because of the continuity of skills, it is strongly recommended that Basic Techniques series will be taken in order. Attendance at the first class of a series is mandatory. Basic Techniques of Cooking 1 (4 Sessions) Hrvatin Wednesdays, September 15, 22, 29, October 6, 2021 - 6:00 pm ($345, 4x3hrs, 1.2CEU) Mondays, November 22, 29, December 6, 13, 2021 – 6:00 pm ($345, 4x3hrs, 1.2CEU) Week 1: Knife Skills: French Onion Soup; Warm Vegetable Ratatouille; Vegetable Spring Rolls with Sweet & Sour Sauce; Vegetable Tempura; Garden Vegetable Parmesan Frittata Week 2: Stocks and Soups: Vegetable Stock; Fish Stock; Chicken Stock; Beef Stock; Black Bean Soup; Chicken Noodle Soup; Beef Consommé; Cream of Mushroom Soup; Fish Chowder; Potato Leek Soup Week 3: Grains and Potatoes: Creamy Polenta; Spicy Braised Lentils; Risotto; Israeli Couscous; Pommes