Research sweetness

taste The best fruit, always ready for use and to the perfect point of ripening. We select it, we process it and we distribute it: we have been doing this for more than forty years, honouring the raw materials that we have selected from all over the world. Because we only want the best for our customers.

What you hear about us is simple: quality, technology and innovation, getting to the heart of the most delicious fruit. All throughout paying the greatest attention to the environment, with production processes that respect sustainability.

Tradition cannot exist if it does not evolve: this is why we continue to present you with new flavours, allowing us to create original mixes characterised by their tastes, INNOVAtion every day: because our fruit is for every season.

pleasure QUALITy Frozen and delicious. Our product is always ready to use, whichever the season, meaning elimination of food waste. All characterised by naturalness, because we use only one preservative: freezing.

At the beginning there were territorial fruits, cultivated by selected farmers. Today we can reach the whole world from Piedmont, but our production philosophy has not changed: the green of nature remains our favourite colour, this is why we have made investments that help the environment. An example? The large photovoltaic system we have installed in our company, allowing us to use clean energy.

Good inside, recyclable outside. This maximum attention to the environment has led us to use disposable paper containers, giving life to a continuous and virtuous cycle. Renew and recycle, to safeguard the future of the planet. es and ré fr fruit puree fruit juices pu u froze it • Açaí • Ginger (6 X 250 Gr.) n j • Acerola • Passion Fruit (Natural) u • Apple (10% Sweetened) • Passion Fruit (Double Concentrated) i A c • Apricot (10% Sweetened) • Pineapple successful and e • Baby Kiwi (10% Sweetened) • Pomegranate timeless product, which s • Banana • Prickly Pear has made Rogelfrut great. • Black Currant (10% Sweetened) • Watermelon A line that continues to renew • Blackberries itself and evolve in accordance • Blueberries (10% Sweetened) with market needs, fully respecting • Carrot tradition. As with all our products, • Chestnut Sweetened purées and juices are free from • Coconut colouring agents and • Forest Berries (10% Sweetened) preservatives. • Graviola • Guava • Litchi • Mango • Melon (10% Sweetened) • Papaya • Peach (Double Concentrated) • White Peach • Peach-Cocoa-Amaretti Sweetened • Pear Williams (10% Sweetened) • Plum Ramassin • Raspberry (10% Sweetened) • Sour Cherry (10% Sweetened) formats • Strawberry (10% Sweetened) • Tropical Mix (10% Sweetened) Citrus fruit Yuzu juices juice

• Blond Orange The latest novelty that is winning over cuisines throughout • Blood Orange the world comes from the east. The Yuzu is a citrus fruit and has numerous • Lime beneficial properties: it originates in China, is cultivated in Korea and, in particular, in Japan,on • Lemon Primo Fiore Shikoku Island. It is part of the Rutaceae family and has a delicate and sweet flavour, not too different from that of clementines. With a persistent aroma, the yuzu is increasingly used in the kitchens of the most important • Lemon PGI Sorrento western restaurants, to such an extent that it was top French chef Jerome Banctel who made it known in Europe, • Mandarin (Belated Ciaculli) using it to give that extra touch to sweet and savoury recipes. The yuzu is a very versatile citrus fruit: its juice and • Pink Grapefruit zest give flavour to various traditional dishes, guaranteeing taste and originality. In bakeries it can be used to flavour • Yuzu (6x250g) sponge cakes, pastries and much more, whilst in ice cream and chocolate laboratories it may be that extraordinary secret ingredient. Its impressive versatility means it is also being increasingly used by bartenders, who add yuzu to their most original cocktails. It is therefore a very special ingredient, now readily available thanks to the special range created by Rogelfrut. formats

Rising Sun Gelée A recipe by Alessandro Racca

INGREDIENTS They have many 1000 g Rogelfrut red orange juice , but beneficial properties 100 g Rogelfrut yuzu juice most importantly they are delicious. 300 g Raspberry jam This is the reason that citrus fruits are a 100 g Trehalose must in many confectionery products (and 300 g Dry 38 DE glucose not only), the perfect ally for bakers, ice cream 160 g Dextrose makers and chefs, ensuring a touch of freshness 40 g NH Pectin and flavour in the laboratory and kitchen. Our citrus fruit juices are obtained from the processing PREPARATION of completely ripened fruits: they are selected Heat the orange juice to 30°C, add the evenly mixed powders. one by one based on their fragrance, and are At 85°C, add the jam and cook to 103°C. Add the yuzu juice and cast. then pressed and packaged by us using After cooling, cut into strips and roll in the trehalose. the most innovative techniques in order • Discover all the recipes on rogelfrut.com to retain all their organoleptic properties. There are lemons and lemons. Ours are truly extraordinary, because they come from a very special place. They are cultivated in Sorrento, where the climatic conditions and the unique shape of the territory make these lemons one of a kind, with their unmistakable taste and aroma. The Sorrento Oval (so called for its characteristic elliptical shape) has a peel of average thickness and citrine yellow colour (for an area greater than 50%), that is rich in essential oils, making it very fragrant. Typical Sorrentino protective arbours are used throughout growing, significantly improving the quality of the lemons: in delaying the ripening of the fruit the organoleptic properties are exalted. An exclusive and incomparable product, that guarantees a unique touch to any recipe. The lemon juice that we package, maintaining the freshness, goodness, aroma, scent and flavour, comes from the work of the Solagri Cooperative, that groups together 347 farming estates, selecting and carefully transforming the best citrus fruits of the territory. Our job is to offer you the wonderful juice obtained from their pressing, ensuring i. a real product of excellence . within our range. .g s p or N rento LEMO

Sorrento Lemon PGI Sorbet No added sugar A recipe by Alessandro Racca

INGREDIENTS PREPARATION 1000 g Sorrento lemon juice PGI Mix the powders evenly, dissolve them in water at 35°C, let them stand 1750 g Water for 2 minutes and add the defrosted juice, mix for at least 2 minutes format 800 g Maltitol and whisk as usual. Blast chill in the correct way and serve in display 195 g Erythritol cabinet or ice cream pozzetti. 155 g Inulin 20 g Cold Fruit Stabiliser • Discover all the recipes on rogelfrut.com IQF organic ORGANIC PURÉES fruit AND JUICES

• Apple dices 10x10 • Banana • Apricot halves • Lemon • Black currant • Mango • Blonde orange chunks • Pineapple • Figs whole • Raspberry • Peach slices • Strawberry • Pear dices 10x10 • Raspberries • Red currant • Rhubarb chunks • Sour cherries pitted format

format RGANIC O FR A step towards a U tradition in looking forward, I respecting nature and consumers. T Our organic fruit is cultivated using ancient techniques, handed down from generation to generation by those always l

able to combine taste and health, working i

passionately. A passion that gives its best results n

to the organic line of Rogelfrut purées and fruits: products originating exclusively from certified e organic cultivation, bringing a taste of nature to your creations. • Apples Dices 10x10 T • Apples Sliced i • Apricot Halves u • Avocado Dices new r As good as fresh, if • Bananas Sliced f not better. We say ‘IQF’, we • Black Currant mean product quality and maximum • Blackberries Cultivated F respect for raw materials: thanks to the process of (Individual Quick • Blackberries Wild IQF freezing Freezing), carried out with state-of-the-art • Blueberries Wild Q I technology, it is possible to maintain not only all • Chestnuts Whole the sensory and nutritional properties of fruit, • Elderberry but above all the taste and flavour. We freeze it • Figs Chunks (Violet) at the peak of its ripening stage, when all its • Figs Whole (White) values are at a maximum, giving you just • Forest Fruits Salad 3 Fruits the best fruits. An ever more complete (Blackberries, Blueberries, Red Currant) assortment that is enriched with new • Forest Fruits Salad 4 Fruits proposals every year to cater for your inspiration and (Blackberries, Blueberries, Red Currant, Raspberries) creativity. • Fruit Salad 6 Fruits (Apples, Pears, Peaches, Pineapples, Sour Black Cherries, Redcurrant) • Grapes Seedless • Kiwis Sliced • Mango Totapouri Dices 10x10 • Raspberries Whole • Mango Kent Chunks 20x20 new • Red Currant • Melon Chunks • Rhubarb Chunks • Mulberries • Sour Cherries Pitted • Papaya Dices 10x10 • Strawberries Grated (15-25mm) • Passion Fruit Cubes - Seeds In new • Strawberries Senga Sengana • Peaches Dices 10x10 • Strawberries Toutvenant • Peaches Sliced • Strawberries Wild • Pears Williams Christ Dices 10x10 • Sweet Cherries Pitted • Pineapple Chunks • Plums Halves • Pomegranate Arils new formats • Raspberries Crushed STRAWBERRY # FROZEN DAIQUIRI recommendationour INGREDIENTS 40 ml White Rum 50 g Strawberry Purée 25 ml Lime Juice 20 ml Sugar Syrup PROCEDIMENTO This recipe is part of the frozen category and involves the addition of a lot of ice in the blender. Blend the ingredients to obtain a

mixture of suitable texture. S R

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A TRINIDAD t e

z B INGREDIENTS n

4/10 Vodka e R 1/10 Triple sec D 1/10 of Dry Vermouth o n N 25 ml Red Orange Juice a f 25 ml Natural Pineapple Juice e t A

PROCEDIMENTO S Shake to obtain the desired homogenization and pour th into a cocktail glass. i S w ip É sh F er rtn A pa C in R FO DY REA All fruit available to you for the different moments of the day: breakfast, mid-morning snacks, lunch, aperitifs and after dinner. THE USE OF PURÉES AND FRUIT JUICES IN CAFÉS AND BARS

• Blonde orange • Blood orange • Ginger • Lime • Lemon Primo Fiore • Lemon PGI Sorrento • Mandarin (Belated Ciaculli) • Mango • Passion Fruit natural • Passion Fruit cubes- seeds in • Pineapple • Pink grapefruit • Pomegranate • Raspberry (10% sweetened) • Strawberry (10% sweetened) • Tropical mix • Yuzu

When cocktails are an art, Rogelfrut purées and juices are ideal for ensuring an unforgettable tasting experience. The new frontier of bartending involves the use of first-class ingredients, mixed with art, in order to obtain the perfect cocktail. Behind the bar, this new way of creating is based precisely on innovative recipes, very often with fruit and vegetable juices and purées at the core, allowing for exploration of beverage territories previously unknown. # AVVENTUROSO strawberry, raspberry, blackberry # ESOTICO pineapple, banana, coconut 150 g IQF fruit Juice or milk A Blender Fruthies # RILASSATO in single-dose bag at choice to mix Rogelfrut strawberry, melon, peach # ROMANTICO peach, banana, strawberry # SOLARE pineapple, banana, mango papaya

format

Natural and creamy smoothies are fruit-based drinks, increasingly in demand by consumers for their many beneficial effects. Thanks to the single-dose line created by Rogelfrut, preparing a delicious smoothie is simple and fast. Whether it is a snack or a real drink, you can obtain a low-calorie drink full of flavour with our fruit in just a few seconds. At the heart of the best confectionery creations or a special ingredient for new savoury dishes, fruit is also increasingly used in the kitchen. A context where products designed for catering # are perfectly combined with the ambition of the best cooks of bringing naturalness and freshness to the table, our combining quality with convenience. Thanks to our cold recommendation chain, it is possible to conserve even large amounts of fresh products for a long time, maintaining the organoleptic characteristics: an advantage especially appreciated P by many chefs, who are using more often not only traditional products that made Rogelfrut’s history, E but also new products from the last few years T R intended for the food service industry, from fruit coulis to semi-candied S FE fruit pochées. FA CT K FOR BREA the range Creamy milk chocolate mignon, biscuit and A recipe by Alessandro Racca • Forest Berries mango coulis • Mango Fruit • Mango-Passion Fruit coulis preparations CREAMY MILK CHOCOLATE MIGNON 250 g Milk • Raspberry are , characterised versatile 50 g Sugar • Strawberry by simplicity and goodness, 100 g Yolk increasingly used in the kitchen for 5 g Gelatine cakes and savoury dishes. Rogelfrut 250 g Milk Chocolate 36% coulis are 80% rich in fresh fruit, our main product, and are made following PREPARATION a completely natural recipe, free from Heat the milk to 65°C, beat the egg yolks with the sugar, add them to the milk, cook to 84°C and add the colourants, artificial flavourings and hydrated gelatine, emulsify the chocolate with a mixer and cool to 25°C. Leave to stand in the refrigerator for at preservatives. They are available in least 2 hours. Whisk in a planetary mixer at maximum speed for 5 minutes. practical 250-gram bottles with a resealable nozzle, so as to HAZELNUT BISCUITS WITH NO WHEAT FLOUR ensure maximum ease 250 g Whole eggs of use. 175 g Sugar 175 g Rogelfrut hazelnut flour 40 g Rice starch 20 g Rogelfrut TGT Hazelnut Paste F 325 g Egg Whites RU 80 g Trehalose I PREPARATION T C LIS Beat the eggs and sugar for 5 minutes, add the hazelnut flour mixed with the starch and, finally, the hazelnut OU paste. Then add the beaten egg whites together with the trehalose. Lay out onto a silicone sheet with low ed- ges and bake in a static oven at 210°C for 8-10 minutes. Blast chill to +3°C and store in a positive temperature refrigerator.

CUTTING Divide into discs of biscuit with a diameter of 3 cm and discs diameter 2 cm. Soak the large disks in the mango coulis, pour the creamy milk chocolate over a disk, add a drop of coulis to the centre, close with the second disc of biscuit, pour another drop of creamy milk chocolate over it and finish with a flake of hazelnut.

format • Discover all the recipes on rogelfrut.com WHOLEMEAL FRUITCAKE WITH the range

SEMI-CANDIED FRUIT A recipe by Alessandro Racca • Blueberry INGREDIENTS • Cherry 2000 g Whole Wheat Flour "00" • Forest Berries 500 g Rye Flour 150 g Whole Bran • Mango 300 g Whole Cane Sugar • Peach 300 g Whole Eggs • Strawberry 500 g Fresh Butter 500 g Water 300 g Ready-made sour dough (2 refreshes) FRUi 10 g Brewer’s Yeast T 20 g Sea Salt P 10 g Ground Cinnamon O 10 g Vanilla Powder (from dead beans) C 2000 g Fruit H A E FOR THE FRUIT SELECTION: versatile product, 750 g Raisins with a soft consistency and E 500 g Peach Pochée 250 g Strawberry Pochée low sugar content (55°Brix), 250 g Mango Pochée semi-candied fruit is primarily used in 250 g Roasted hazelnuts for decoration in the catering industry, and in bakeries: its unique texture makes it PREPARATION ideal for making soft inserts and inclusions. Mix for 10 minutes the sour dough and brewer’s Also used more and more for ice cream yeast with the wheat flour, sugar and 4/5 water, ripples and swirls, our semi-candied fruit then add the eggs, rye flour and bran and is available in six variations all with continue to knead, add the butter, stir in the salt, a single common denominator: the aromas and the remaining water (check the absolute quality, for both sweet consistency of the mixture). Add the fruit (drained and savoury innovative previously and kept at room temperature for at ideas. least three hours). Shape into 500 g pieces, place into the suitable moulds, leave to rise for 6-8 hours at 28-30°C until it at least doubles in size. Bake at 190°C for 30-35 minutes. Cool and glaze with light iced sugar.

• Discover all the recipes on rogelfrut.com !BRE W AK O F W Hotel breakfasts A must be a wow moment to S be remembered after a pleasant awakening. Our range of juices free T from preservatives and added sugar, to

be drunk as they are or to flavour water, are the perfect match for the beginning of a good day. Our jams and fruit are an additional benefit to guarantee your guests with an unforgettable buffet.

# our recommendation Smooth Marmalades and jam custards

• Apricot • Orange • Sour Cherry • Chestnut Cream • Strawberry • Cream Peaches, Amaretti, Cocoa • Wild Berries • Raspberry • Peach • Plum Jam with fruit pieces D CUSTAR • Apricot AN DS • Blueberry S • Green Figs E • Strawberry D LA • Peach ne • Plum A i L • Sour Cherry M b That unmistakable a and unique flavour that takes R L us back to being children and the A snacks we used to have. Our jams (both smooth and with pieces) have evolved over M

time, maintaining full respect for tradition. All , the products in the lab line are characterised

S by a slow pasteurization and the concept of less is more when it comes to ingredients. With a M high fruit percentage, sugar reduction and

A zero pectin, dipping your spoon into

J our jams, marmalades and custards will be a completely natural format experience. Our jams on the inside, your brand on the outside. JAMS, The personalisation of our jam jars ensures a winning MARMALADES option for the most diverse realities that want to distinguish themselves by offering something that AND CUSTARDS will attract clients’ attention, making them feel J unique. Personalised products guarantee A the consumer with the most sought-after • Apricot M exclusivity: if the jam inside that jar • Blueberry is delicious then success is • Chestnut Cream S guaranteed. • Green Figs , M R • Orange A eta • Peaches, Amaretti, Cocoa Cream R il Line • Peach M DS • Plum A R • Raspberry LAD TA • Sour Cherry ES CUS • Strawberry AND • Wild Berries

• In a 340 gr glass jar (UNTIL STOCKS LAST)

• In a 250 gr glass jar (NEW PRODUCTION) CUSTOMIZABLE PRODUCT

Rogelfrut customer marmalade format jar logo customized jar THE USE OF PURÉES AND FRUIT JUICES AT BREAKFAST

LIME AND GINGER FLAVOURED WATER Ginger and lime are a winning couple. Dilute 200 ml of lime juice and 40 ml of ginger juice in 3 litres of fresh water. Then add a few slices of freshly cut lime. It is also possible to prepare a light cold tea, adding some lime juice and ginger juice with some ice cubes.

RASPBERRY, KIWI AND WHITE PEACH FLAVOURED WATER Among the various combinations of fruit suitable for preparing a detox flavoured water are rasp- berries, kiwi and white peach. This is flavoured water is perfect for the skin because it helps get rid of toxins. Dilute 200 ml of kiwi purée, 200 ml of raspberry purée, ½ Lt of white peach purée and 50 ml of lemon juice in 3 Lt of fresh water. Serve with plenty of ice.

• Discover all the recipes on rogelfrut.com

• Blonde orange • Blood orange • Lime • Lemon Primo Fiore • Lemon PGI Sorrento • Mandarin (Belated Ciaculli) • Pineapple • Pink grapefruit Fresh fruit juice: • Pomegranate a cornerstone of the more classic (and more delicious) Italian breakfast, and it is a great way to start off on the right foot. Our juices are perfect for making one of the most anticipated moments # in hotels unforgettable: natural, rich in taste our and vitamins, they are an ideal combination for a breakfast to remember. The long-term preservation guaranteed by the cold chain recommendation allows hoteliers to offer a versatile product with unique characteristics and perfectly organoleptic. Tonda Gentile Trilobata Tonda “Extra” “Premium” Hazelnut Hazelnut

• Toasted Hazelnuts • Toasted Hazelnuts • Chopped Hazelnuts • Chopped Hazelnuts • Shelled Hazelnuts • Shelled Hazelnuts • Hazelnut Paste • Hazelnut Paste (Light Or Dark) • Hazelnut Flour • Caramelized Chopped Hazelnuts

formats

NUTS ZEL A hopped an , c d H d pa te s s te a Our hazelnuts, o r a pure expression of our

, territory, contribute to a line e l of products of excellence, made o with extraordinary raw materials. A h range of products characterised by

w absolute quality, direct testimony of the love with which we select and process all the best fruit. CONSERVATION AND PACKAGING ADVANTAGES RECOMMENDATIONS HOW TO USE

A highly versatile line which is easy to use, perfect in ice-cream, for sorbets, granitas and smoothies as a replacement for fresh fruit. Store at a temperature lower than -18°C and use preferably within The product is ready to use and comes in Purées and juices are perfect for use in bakeries, for the production the recommended date. Conservation in the freezer: 30 days at PURÉES AND recyclable packaging (to be recycled with of inserts, frozen deserts and in modern confectionery in general, -12°C, 7 days at -6°C, 1 day in the refrigerator. We recommend 'paper'). Perfect for meeting the needs of 6 x 250 ml resealable 10 kg industrial as well as more unique applications such as the production of defrosting in the original packaging at room temperature or inside JUICES different clients. 6 x 1 kg 12 x 0.5 kg bottles (for the yuzu package - available flavoured craft beers with spontaneous fermentation or for use in the refrigerator for 12 hours. cartons cartons and ginger products) on request the preparation of alcoholic and non-alcoholic cocktails.

A selection of individually frozen fruits for Ideal for the decoration of tarts and desserts, both classic Store at a temperature lower than -18°C and use preferably within different types of processing. A product that and modern cakes, and fruit salads. Perfect in ice-cream, as a the recommended date. To be used as required. In order to best guarantees consistency in terms of aesthetics IQF FRUIT replacement for fresh fruit in the creation of sorbets, ice cream and maintain all the organoleptic qualities of the fruit, defrost at room 2 x 2,5kg bags | 10/12/15/25 kg industrial packages - and taste throughout the year, with all the parfaits. temperature or in a refrigerator at 4°C for about 8-12 hours. 4 x 2.5 kg bags available on request good qualities of freshly picked ripe fruit.

Perfect for ice cream ripples and swirls, thanks to its softness and Store at a temperature lower than -18°C and use preferably An easy to use range with a low sugar characteristic bodied texture, even at low temperatures. They can within the recommended date. In order to best maintain all the content (55°Bx) that keeps its softness even FRUIT POCHEES be used for the creation of soft inserts, decorations or as a base for organoleptic qualities of the fruit, defrost at room temperature or at negative temperatures. 6 x 1 kg resealable tubs the creation of ripples and swirls with a high fruit content. in a refrigerator at 4°C for about 8-12 hours.

Pour the 150 g bag into the blender and add 250 ml of liquid (apple Store at a temperature lower than -18°C and use preferably within Single-dose portion for the preparation of juice, orange juice, milk, yoghurt, etc.). Blend to the required the recommended date. To preserve the best of all the organoleptic FRUTHIES drinks, cocktails and fruit-based smoothies consistency and serve in a 400 ml glass. Find out more with 15 x 150 g single-dose bags | Single-product packaging qualities of the fruit, use the product from frozen. our recipes.

From restaurants to cocktail bars, a one Ideal for the creation of the most innovative drinks, from aperitifs of a kind product. A recipe free from Conserve at a temperature lower than -18°C. In the freezer: 30 days to after dinner. Perfect for the decoration of restaurant COULIS preservatives, colouring agents and added at -12°C, 7 days at -6°C, 1 day in the refrigerator. 6 x 250 ml resealable bottles dessert dishes. flavourings, with a high fruit content.

A range of jams in lab and retail versions, A range of products with a high fruit percentage, free from pectin, JAMS, MARMALADES characterised by a slow pasteurization and stable for cooking and freezing. Perfect for high quality handmade Store at room temperature. After opening, we recommended the concept of less is more when it comes to processing, both the smooth jams and those with pieces are ideal storing at 4°C with the airtight lid, for about 7-10 days. AND CUSTARDS 340 gr jars (until stocks last) | ingredients. for maintaining the true taste of the fruit. 4 x 1.5 kg tins 250 g customisable jar

Whole roasted hazelnuts and grains: 1 kg and 2 kg vacuum bags. 1 kg Hazelnut Paste: Hazelnut Paste: 10 kg thermosealed bags 5kg tin plastic tub Hazelnuts have always been found in creams, ice cream, pastries A unique and complete range, in vacuum and in its classic combination with chocolate. Grains and pastes Store at room temperature in a cool and dry place, away from light packaging and tins so as to preserve the HAZELNUTS (in light and dark versions), are perfect for the most extravagant sources. roasted fragrance. creations, guaranteeing excellent and consistent results.

Shelled Hazelnuts: Shelled Hazelnuts: 5 kg Hazelnut Flour: 2.5 kg 25 kg bag vacuum bag vacuum bag FAR.Soc.Agr.Coop Via Circonvallazione, 4 12020 Rossana (CN) - Italy Proppy Gel srl Via delle Gaide, 2 12026 Piasco (CN) - Italy Tel.+ 39 0175 64141 [email protected]