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Home , Baci di dama, Flaky pastry, Zeppole

Mixes for

pag. 1 almond products for

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 mixes - cold preparation

pag. 8 custard mixes - hot preparation

pag. 9 pastry mixes - and

pag. 10 pastry mixes - cakes

pag. 11 american pastry mixes

pag. 12 lilly - tender 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 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 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 ) 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 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 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 , 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 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 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

COVERGEL BRIANT BLITZ taste min. heating packaging resistance to

TIO N dilution gelification taste consistency packaging strawberry temperature strawberry 6 kg freezing 30-60% and apricot 90°C apricot 14 kg neutral soft becomes white 6 kg AR A MIRAGEL BLITZ ICE min. heating PREP dilution taste gelification packaging taste consistency resistance to packaging temperature slightly freezing T 20% 14 kg apricot 90°C neutral gelified 6 kg

IO N optimal HO GEL BLOND BLITZ ICE TOP

AR AT resistance to dilution taste min. heating gelification packaging taste consistency packaging temperature freezing 20-30% apricot 14 kg 90°C neutral creamy optimal 6 kg PR EP RIFLEX (also for freezing - dilution 10% water) BLITZ ICE GLITTER SILVER LD dilution taste min. heating gelification packaging taste consistency resistance to packaging

temperature CO freezing 10-30% apricot 14 kg 90°C neutral creamy optimal 3 kg

MIRAGEL SPRAY BLITZ ICE GLITTER GOLD taste resistance to dilution min. heating gelification packaging taste consistency packaging neutral, temperature freezing TI ON tank 0% strawberry and apricot 90°C 12 kg neutral creamy optimal 3 kg AR A

PR AY RIFLEX SPRAY S min. heating PR EP dilution taste temperature gelification packaging tank 0% neutral 80°C

HO T 12 kg ideal at 90°C 6 anasta TM Custard mixes - cold preparation A taste of quality

TOP CREAM ingredients dosage/1.000 g preparation powdered milk powder colour cream colour resistance to resistance to packaging to be added with milk with water freezing baking with whisk 1 kg, 10 kg yellow 350/400 g 400/450 g yellow - by hand and 25 kg water or milk mix mix - in planet. mixer

IMPERIALE dosage/1.000 g powdered milk powder colour ingredients cream colour resistance to resistance to preparation packaging to be added with milk with water freezing baking with whisk white 300/350 g 350/400 g light yellow - in planet. mixer 10 kg water or milk mix mix

PERFECTA dosage/1.000 g preparation powdered milk powder colour ingredients cream colour resistance to resistance to packaging to be added with milk with water freezing baking with whisk yellow 350/400 g 400/450 g yellow - by hand 10 kg water or milk mix mix - in planet. mixer

KARINA dosage/1.000 g preparation powdered milk powder colour ingredients cream colour resistance to resistance to packaging to be added with milk with water baking with whisk freezing - by hand white 350/400 g 400/450 g yellow - in planet. mixer 10 kg water or milk mix mix

KLARA dosage/1.000 g preparation powdered milk powder colour ingredients cream colour resistance to resistance to packaging to be added with milk with water with whisk freezing baking - by hand white 350/400 g 400/450 g ivory - in planet. mixer 10 kg water or milk mix mix

EMILY CREAM dosage/1.000 g preparation powder colour ingredients cream colour resistance to resistance to packaging contains to be added with milk with water freezing baking with whisk whey white 350/400 g 400/450 g yellow - by hand 10 kg water or milk mix mix - in planet. mixer

7 anasta TM Custard/cream mixes - hot preparation A taste of quality

BABET instant ingredients to dosage/1.000 g resistance to powder colour cream colour resistance to packaging hot be added with milk with water freezing baking yellow milk or water 350/400 g 400/450 g light yellow 10 kg preparation (boiling) mix mix

SOVRANA ingredients to powder colour dosage/1.000 g resistance to resistance to packaging hot be added cream colour freezing baking preparation white milk, sugar, 80-100 g yellow 10 and 25 kg egg yolk (optional*) mix

SOVRANA ingredients to dosage/1.000 g resistance to resistance to hot powder colour be added cream colour baking packaging 180 g freezing preparation white water, sugar, yellow 25 kg egg yolk (optional*) mix

CRÈME PÂTISSIERE TRADITIONELLE À CHAUD ingredients to powder colour dosage/1.000 g resistance to resistance to packaging hot be added cream colour baking 80 g freezing 10 (2x5 kg) preparation white milk, sugar, yellow 25 kg egg yolk (optional*) mix

CREMIX - contains powdered eggs* hot powder colour ingredients to dosage/1.000 g cream colour resistance to resistance to packaging be added freezing baking preparation white 600 g yellow 10 kg water mix

CREMIX EVOLUTION - does not contain powdered eggs* hot ingredients to cream colour resistance to powder colour be added dosage/1.000 g resistance to packaging preparation depending on the freezing baking without white water and 500 g amount of egg yolk 10 kg colourings egg yolk mix added

PATICREM* ingredients to powder colour cream colour resistance to resistance to packaging hot be added dosage/1.000 g freezing baking preparation white water, sugar, 900 g water-100 g mix yellow 10 kg (10x1 kg) starch and egg yolk

* it allows the name “custard” 8 anasta TM Pastry mixes for croissants and sponge cake A taste of quality

volume of resistance to fat content finished prod. sweetness layering freezing in powder ideal for packaging croissants, flaky and 25 kg PANDORA G.S. yes danish pastries

brioche, PANDORA yes brioches, buondì, 25 kg venezianine, colombine PANDORA G.S. croissants, flaky and 10 kg INTEGRALE yes danish pastries

S MIXE PANDORA AI croissants, flaky and 10 kg CEREALI yes danish pastries NT PANDORA salted croissants, tartlets, 10 kg SALATA yes focaccines, country-style cake

OI SSA croissants, flaky and CROISMART yes 25 kg

CR danish pastries, brioches

croissants, flaky and CROISSANT PLUS 25 kg no danish pastries

CROISSANT no french croissant 10 kg

volume of volume of additions whipped finished ideal for syrup plasticity of to make product ovens absorption finished prod. sponge cake ideal for packaging BISCUIMIX/ - traditional sponge cake, 370-390 g/lt water 10 kg BISCUIMIX CHOC - ventilated swiss roll

340-350 g/lt - traditional PARADISO pan di spagna 10 kg - ventilated eggs, water S MIXE GENOISE/ - traditional 370-390 g/lt eggs, water sponge cake, 10 kg GENOISE CHOC - ventilated swiss roll

SFRULLA/ 420-440 g/lt - traditional sponge cake, 10 kg eggs, water swiss roll SFRULLA CHOC - ventilated

E CAK PO NGE 400-420 g/lt - traditional sponge cake,

S SOFTER 10 kg - ventilated eggs, water swiss roll

- traditional sponge cake, SOFFIN 380-400 g/lt flour, sugar, 10 kg - ventilated eggs and water swiss roll 9 anasta TM Pastry mixes - cakes A taste of quality

basic ingredients lasting holding main use to be added basic taste colour development softness on the surface packaging SILKY CAKE adding baked cakes oil, water lemon-vanilla egg-yellow g 50 of flour 10 kg and slices and eggs for 1 kg of mix

ALICE’S CAKE adding cakes oil and water vanilla egg-yellow g 100 of flour 10 kg for 1 kg of mix

ALICE’S CHOCO CAKE adding cakes oil and water chocolate chocolate- g 100 of flour 10 kg brown for 1 kg of mix

YOG’IN baked cakes oil and water yoghurt-vanilla ideal 10 kg and slices egg-yellow

TOP CAKE cakes butter and eggs vanilla-milk egg-yellow not suitable 10 kg

DOLCE VARESE hazelnut cakes butter and eggs and egg-yellow not suitable 10 kg cakes

HEIDICAKE cakes butter and eggs hazelnut, hazelnut not suitable 10 kg corn and malt

10 anasta TM American Pastry mixes A taste of quality

basic ingredients lasting holding main use to be added basic taste colour development softness on the surface packaging MUFFIN muffins oil and water vanilla egg-yellow suitable 10 kg

WONDERMUFFIN muffins, oil, water vanilla egg-yellow suitable 10 kg cupcakes and eggs

WONDERMUFFIN muffins, CHOC oil, water chocolate chocolate- suitable 10 kg cupcakes and eggs brown

BROWNIES CHOC water and butter chocolate- suitable 5 kg brownies chocolate brown

AMERICAN BROWNIES DOUBLE CHOCOLATE brownies chocolate- double water, eggs suitable 5 kg chocolate brown chocolate and butter

AMERICAN COOKIES cookies water, eggs vanilla yellow suitable 5 kg and butter

AMERICAN CHOCOLATE COOKIES water, eggs chocolate chocolate chocolate- suitable 5 kg cookies and butter brown

AMERICAN CHEESECAKE light- cheesecake water cheese suitable 6 kg yellow (6 x 1 kg)

11 anasta TM Lilly - Tender Dessert A taste of quality

with pieces dosage method with pieces ideal for packaging dosage ideal for packaging of fruit method of chocolate

LILLY NEUTRAL LILLY DARK CHOCOLATE 90% cream 1.000 g direct bavaroise, mousse 6 kg cream 1.000 g direct bavaroise, mousse 6 kg water 200 g or NO semifreddi and cartons water 300 g or NO semifreddi and cartons mix 200 g indirect spoon desserts (6 x 1 kg) mix 200 g indirect spoon desserts (6 x 1 kg)

LILLY LEMON LILLY MILK CHOCOLATE 30% cream 1.000 g direct bavaroise, mousse 6 kg cream 1.000 g direct bavaroise, mousse 6 kg water 300 g or NO semifreddi and cartons water 300 g or NO semifreddi and cartons mix 200 g indirect spoon desserts (6 x 1 kg) mix 200 g indirect spoon desserts (6 x 1 kg)

LILLY RASPBERRY LILLY WHITE CHOCOLATE 35% cream 1.000 g direct bavaroise, mousse 6 kg cream 1.000 g direct bavaroise, mousse 6 kg water 300 g or YES semifreddi and cartons water 300 g or NO semifreddi and cartons mix 200 g indirect spoon desserts (6 x 1 kg) mix 200 g indirect spoon desserts (6 x 1 kg)

LILLY STRAWBERRY LILLY CARAMEL cream 1.000 g direct bavaroise, mousse 6 kg cream 1.000 g direct bavaroise, mousse 6 kg water 300 g or YES semifreddi and cartons water 300 g or NO semifreddi and cartons mix 200 g indirect spoon desserts (6 x 1 kg) mix 200 g indirect spoon desserts (6 x 1 kg)

LILLY PEAR LILLY STRACCIATELLA cream 1.000 g direct bavaroise, mousse 6 kg cream 1.000 g direct bavaroise, mousse 6 kg water 300 g or YES semifreddi and cartons water 200 g or YES semifreddi and cartons mix 200 g indirect spoon desserts (6 x 1 kg) mix 250 g indirect spoon desserts (6 x 1 kg)

LILLY MANGO LILLY TIRAMISÚ cream 1.000 g direct bavaroise, mousse 6 kg cream 1.000 g direct bavaroise, mousse 6 kg water 300 g or YES semifreddi and cartons water 200 g or NO semifreddi and cartons mix 200 g indirect spoon desserts (6 x 1 kg) mix 200 g indirect spoon desserts (6 x 1 kg)

LILLY PASSION FRUIT LILLY HAZELNUT cream 1.000 g direct bavaroise, mousse 6 kg cream 1.000 g direct bavaroise, mousse 6 kg water 300 g or YES semifreddi and cartons water 250 g or NO semifreddi and cartons mix 200 g indirect spoon desserts (6 x 1 kg) mix 200 g indirect spoon desserts (6 x 1 kg)

LILLY YOGHURT LILLY cream 600 g bavaroise, mousse 6 kg cream 1.000 g direct bavaroise, mousse 6 kg water 500 g indirect NO semifreddi and cartons water 250 g or YES semifreddi and cartons mix 200 g spoon desserts (6 x 1 kg) mix 200 g indirect spoon desserts (6 x 1 kg)

LILLY CHEESE-KAESE TENDER DESSERT dosage for semifreddi: dosage for ice-cream “on sticks” semifreddi, 6 kg cream 500 g bavaroise, mousse 6 kg TENDER DESSERT g 300 using batch freezer: spoon desserts cartons water 500 g indirect NO semifreddi and cartons lt 1 TENDER DESSERT kg 1 Cream (4-5°C) and ice-cream (6 x 1 kg) mix 200 g spoon desserts (6 x 1 kg) Flavouring paste a.n. Milk lt 2,5 on sticks 12 anasta TM Horeca A taste of quality

DELIMACARON HOT CHOCOLATE dosage: ideal for dosage: ideal for complete mix mix g 1.000 6 kg cartons the realization of powder mix mix g 200 10 kg cartons the realization of hot for Macarons water g 200 (6 x 1 kg) in a quick and easy way for hot chocolate milk g 1.000 (10 x 1 kg) chocolate

CHEESECAKE BUDINO VANILLA/CHOCOLATE - hot preparation dosage: powdered mix 6 kg cartons ideal for chocolate: vanilla: ideal for for mix g 1.000 baked cheesecake and “cold” powdered mix 6 kg cartons chocolate puddings, lukewarm water g 1.500 (6 x 1 kg) mix 230-250 g mix 160-170 g (6 x 1 kg) Cheesecake whole eggs g 200 cheesecake (mousse-type) for puddings milk 1.000 g milk 1.000 g vanilla puddings

TOP MERINGUE - cold preparation CRÊPE-WAFFLE-PANCAKE MIX ideal for powdered mix powdered mix dosage: 6 kg cartons polyvalent 6 kg cartons ideal for for italian mix 1.000 g desserts with meringue flambé, for crêpes, waffles (6 x 1 kg) product (6 x 1 kg) crêpes, waffles, pancakes meringue water (room temp.) 500 g mousse and semifreddi and pancakes

PANNA COTTA MIX - hot preparation CRÈME BRULÉE powdered mix dosage: 6 kg cartons ideal for powdered mix dosage: 6 kg cartons ideal for for panna mix g 130-150, classic, coffee, fruit, mix 70 g, milk 250 g (6 x 1 kg) cotta cream g 500, milk g 500 (6 x 1 kg) for crème brulée cream 200 g crème brulée PANNA FIT CRÈME CARAMEL with planetary mixer: ideal for powdered 6 kg cartons powdered mix dosage: 6 kg cartons ideal for stabilizer for 40-80 g/kg of cream general pastries, mix 200 g with whipping-cream machine: (6 x 1 kg) for crème caramel (6 x 1 kg) crème caramel whipped cream 20-40 g/kg of cream fillings and decorations milk 1.000 g TOP CREAM - contains powdered milk MOUSSE CHOCOLATE DARK preparation with dosage/1.000 g freezing baking whisk: with milk with water 10 kg cartons powdered mix dosage: 6 kg cartons ideal for resistance resistance for dark chocolate mix 1.000 g - by hand 350/400 g 400/450 g (10 x 1 kg) (6 x 1 kg) dark chocolate mousse - in planet. mixer mix mix mousse milk 1.250 g ISOMALT MOUSSE CHOCOLATE WHITE ideal for powdered mix dosage: 6 kg cartons ideal for pure isomalt less hygroscopic 6 kg cartons for white chocolate mix 1.000 g for decorations than sucrose bubbled sugar, dripped, pulled or (6 x 1 kg) white chocolate mousse (6 x 1 kg) blown decorations mousse milk 1.250 g

CHOCO SOUFFLÉ - contains pieces of chocolate GNOCCHI MIX powdered mix dosage: ideal for powdered mix dosage: ideal for mix g 1.000, eggs g 700, 6 kg cartons 8 kg cartons for chocolate mini cakes with liquid chocolate (10 x 800 g) potato, tomato or spinach soufflé dark chocolate g 450 (6 x 1 kg) inside for gnocchi 800g/1.000 water gnocchi HAPPYCAO NT TRIM ideal for dusting humidity does not contain 10 kg cartons ideal for resistant dosage 6 kg cartons hydrogenated fats (10 x 1 kg) tiramisù, semifreddi, mousse, thickener tomato pulp, purees and fruit cocoa cakes, mignon pastries 3-5% (6 x 1 kg) juices, sicilian

13 anasta TM Pastry mixes A taste of quality

DOLCE FORNO DOLCE FORNO TRADITION (without emulsifiers) packaging preparation for panettone, , colomba, natural 10 kg and GRANCOCCO packaging veneziana and croissants leavening 25 kg bags preparation in powder for coconut compared to the traditional recipe 10 kg cartons it stays softer for a longer time (2 x 5 kg) MANDORGLASS QUICK cookies and cakes complete powdered preparation for almond glaze dosage: (ideal for veneziana, colomba, mandorlato, 1.000 g mix 10 kg bags DULCAMARA brioches, croissants and buondì) 450-500 g water Amaretto granules ideal for various decorations 5 kg bags BRIOBIG preparation for amaretto icings dosage: (ideal for veneziana, colomba, brioches, croissants 1.000 g mix 10 kg bags DORETTA and buondì) 600-650 g egg whites caramelized puffed rice granules ideal for various decorations 4 kg bags JOCONDE complete preparation in powder for the ideal for rolls, slices, 10 kg cartons FLOMIX realization of almond biscuit joconde bavaroise, etc. (2 x 5 kg) preparation in powder for florentines, dosage: 6 kg cartons mix g 600 brittles, muesli and decorations (10 x 600 g) CROIDONUT dried fruit g 300 preparation in powder for the realization ideal for BRILLO croidonuts 10 kg bags of croidonuts preparation in powder based on sugars for ideal for Cannoncini, Cannoli, 10 kg cartons giving to products a shiny and Ventagli, Millefoglie (2 x 5 kg) FRIBOL gold finishing complete preparation in powder for ingredients to be BIANCANEVE H.R. added: water, eggs 25 kg bags resistance krapfen, bomboloni and donouts humidity-resistant sugar to dust products does not contain over the and yeast hydrogenated 10 kg bags just baked product KRAPFEN NUCLEO fats concentrated preparation in powder for ingredients to be added: BIANCANEVE NT flour, water, eggs, 10 kg bags does not contain resistance krapfen, bomboloni and croissants over the butter, sugar and yeast humidity-resistant sugar to dust products hydrogenated product 10 kg bags fats BONNY QUICK preparation in powder for tortelli, cold preparation BIANCANEVE INDUSTRY NT ingredients to be added: 10 kg bags resistance and fried pastries does not contain over the water and eggs humidity-resistant sugar to dust products hydrogenated product 10 kg bags fats GRANSFOGLIA ideal for Millefoglie, BIANCANEVE PLUS preparation in powder for flaky pastry Cannoncini, 25 kg bags resistance flaky pastries, appetizers contains over the 10 kg and 25 kg humidity resistant sugar to dust products hydrogenated product bags TOP FROLLA fats ideal for cookies, HAPPYCAO NT preparation in powder for short pastry shortbread cookies, 10 kg bags resistance base for tarts humidity resistant cocoa to dust desserts, does not contain over the hydrogenated product 10 kg bags ideal for cakes and tiramisù fats DELI CHOUX preparation in powder for cream puffs ideal for , 6 kg cartons éclairs, filled cream puffs, and éclairs baked zeppole, etc. (2 x 3 kg) 14 anasta TM Supporting products for pastry A taste of quality

VIGOR BAKING ideal for: “chemical” dosage packaging powder 10 (10 x 1) kg cakes 10-30 g/kg and sponge cake cookies yeast flour 10 kg and biscuits

SVELTO 80 and SVELTO 178/C dosage dosage for ideal for: emulsifiers packaging in for sponge cake: ice-cream: max 2% over the 4-6 g per litre 5 kg and 10 kg sponge cakes ice- paste total ingredients of base cake creams

VIS ideal for: dosage packaging moist keeping max 2% over the savoury leavened croissants 10 kg leavened pastries weight of flour products

15 anasta TM Sugars A taste of quality

FONDANT CANE SUGAR dilution temp. of use packaging ideal for coating bignè, eclairs, sospiri, africani, circa 5% 40-45°C 14 kg cassate siciliane, etc. FONDANT dilution temp. of use packaging ideal for coating bignè, eclairs, sospiri, africani, circa 5% 40-45°C 7-14 kg cassate siciliane, etc. FONDANT SOFT dilution temp. of use packaging ideal for coating bignè, eclairs, sospiri, africani, 0% 40-45°C 7-14 kg cassate siciliane, etc.

LEVOSUCROL (invert sugar) % total ideal for consistency taste colour dry substance invert sugar packaging leavened cookies cakes ice-cream crèmes paste neutral white 81% 73% 14 kg products gateaux

NECTAR (invert sugar) ideal for consistency taste colour dry substance % total packaging honey- invert sugar leavened ice-cream crèmes paste honey 14 kg cookies cakes yellow 78% 70% products gateaux INVERT SUGAR IN SYRUP % total ideal for consistency taste colour dry substance invert sugar packaging leavened cookies cakes ice-cream crèmes liquid neutral amber 75% 52.5% 14 kg products gateaux GLUCOSE SYRUP ideal for consistency taste colour brix D.E. packaging leavened cookies cakes ice-cream crèmes very thick neutral transparent 81-82° 36-39 14 kg products gateaux

REVOLUTION CREAM - anti-crystallization and anti-freeze dosage ideal for consistency every 50 g of sugar in the recipe should be packaging “cream” syrup substituted with 70 g of product up to a tanks 6 kg flavoured max. 30% ice-cream REVOLUTION FRUIT - anti-crystallization and anti-freeze dosage ideal for consistency every 100 g of sugar in the recipe should be packaging “fruit” thick syrup substituted with 120 g of product up to a pails 6 kg flavoured max. 30% ice-cream 16 Les Aliments Anasta Inc. / Anasta Inc. anasta TM 371 Pineridge, Rosemère, Québec, J7A 4S4 A taste of quality Tel. (514) 963-9564 Fax (450) 621-2222 www.anastafoods.ca

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