COCOA 22/24
Cocoa powder
DESCRIPTION
Cocoa powder 22/24 with an intense aromatic profile and deep color. Ideal for gelato and pastry, it enhances flavor, structure, and color performance in gelato, creams, and technical bases, ensuring consistent and professional results.
CHARACTERISTICS
RELATED RECIPES
Ricetta base plum cake
INGREDIENTS
- Whole milk liquid: 1,000 g
- Whole milk liquid: 500 g
- Eggs: 500 g
- Raisin or candied fruit: 400 g
- Dark chocolate drops: 400 g
- Unsweetened cocoa powder: 60 g
PROCEDURE
Plummix fs
INGREDIENTS
- Margarina halta cream 10x1: 250 g
- Halta plummix 4x1: 500 g
- Eggs: 250 g
PROCEDURE
Whip PLUMMIX, margarine and eggs in a planetary mixer with spatula for about 4-6 minutes.
Pour the mix into the moulds previous buttered and floured or spray with anti-sticker. Cook in the oven at 180/200 °C for about 50-60 minutes (referred to 500 g of product).
Take out from the mould and serve decorating to your liking.
Krapfen
INGREDIENTS
- Cuor di frutta blackcherry 90% 1x6: 300 g
- Krapfen 1x10: 1,000 g
- Cold water: 300 g
- Eggs: 150 g
- Brewer's yeast: 60 g
PROCEDURE
Mix all the ingredients in the mixer with spatula.
Forming donuts as usual.
Let rise for 20 minutes.
Fry with BI - FRI oil at 180 °C.
Fill with jams, custard cream, hazelnut cream.
Cheese cake fs
INGREDIENTS
- Halta topping black cherry 6x0,65: 100 g
- Halta cheese cake 4x0,9: 300 g
- Glucosio 30 de: 450 g
- Water/milk: 250 g
PROCEDURE
Pour the mix in cold water and mix with a whisk for 3-5 minutes or with a planetary
mix at medium speed.
Leave it resting for some minutes.
Use the product as usual for filling and garniture.
Product is oven stable at high temperature and freeze stable.
CrÈme carmel fs
INGREDIENTS
- Halta topping caramel 6x0,65: 120 g
- Halta crÈme caramel 4x0,8: 200 g
- Glucosio 30 de: 1,000 g
PROCEDURE
Dissolve the preparation for CRÈME CARAMEL in the milk.
Boil for 1 minute
mixing continuously. Let the product slightly cool down mixing continuously.
Pour CRÈME CARAMEL into molds and store in the refrigerator for at least 3 hours.
Take out from the molds and serve decorating with CARAMEL TOPPING.
Halta pannacotta fs
INGREDIENTS
- Halta topping chocolate 6x0,60: 110 g
- Halta pannacotta 4x0,8: 1,000 g
- Fresh cream 35%: 500 g
- Glucosio 30 de: 500 g
PROCEDURE
Dissolve PANNACOTTA mix into the milk and cream. Boil for 1 minute mixing continuously.
Let the product slightly cool down mixing continuously.
Pour PANNACOTTA into the moulds and store them into the fridge, let them cool down for 3 hours.. Take out from the mould and serve decorating with TOPPING
or HALTA VARIEGATO.
Fior di panna one by one
INGREDIENTS
- Skimmed milk powder 4x1,5: 140 g
- Klass 100c 5x1,5: 300 g
- Liquid whole milk: 2,400 g
- Sugar sucrose: 500 g
- Fresh cream 35%: 660 g
PROCEDURE
Flavors balancing: Require a dedicated recipe.
Pasteurized mix
INGREDIENTS
- Skimmed milk powder 4x1,5: 1,500 g
- Haltapan 50 c 5x1,5: 2,300 g
- Haltapan 50 c 5x1,5: 2,300 g
- Destrosio 4x1,5: 1,200 g
- Glucosio in polvere 30de 4x1,5: 600 g
- Liquid whole milk: 40,000 g
- Sugar sucrose: 9,000 g
- Fresh cream 35%: 5,400 g
PROCEDURE
Flavors Balancing: Require a dedicated recipe.
To obtain a more compact ice cream, replace a portion of dextrose with powdered glucose 30 DE.
For a higher fat content, replace a portion of milk with just as much cream.
Pasteurized
INGREDIENTS
- Skimmed milk powder 4x1,5: 2,000 g
- Klass 50c 5x1,5: 2,300 g
- Destrosio 4x1,5: 1,500 g
- Liquid whole milk: 38,400 g
- Sugar sucrose: 8,400 g
- Fresh cream 35%: 7,500 g
PROCEDURE
Flavors balancing: Require a dedicated recipe.
To obtain a more compact ice cream replace DESTROSIO with GLUCOSY (powdered glucose 30DE).
To get an ice cream with the highest fat content, replace a piece of milk with just as much cream.
Pasteurized
INGREDIENTS
- Skimmed milk powder 4x1,5: 1,800 g
- Klass 100c 5x1,5: 4,500 g
- Liquid whole milk: 39,000 g
- Sugar sucrose: 7,200 g
- Fresh cream 35%: 7,500 g
PROCEDURE
Flavors balancing: Require a dedicated recipe.
To obtain a more compact ice cream replace DESTROSIO with GLUCOSY (powdered glucose 30 DE).
To get an ice cream with the highest fat content, replace a piece of milk with just as much cream.
Halta tiramisÙ fs
INGREDIENTS
- Cocoa 10/12 4x1: 40 g
- Halta tiramisu' 4x1: 125 g
- Water/milk: 250 g
PROCEDURE
Whip TIRAMISÙ in very cold milk or water in a planetary for about 4 minutes.
Pour one layer of TIRAMISÙ cream in the dedicated mould and put one layer of savoiardi soaked with cofee.
Repeat the layer of TIRAMISÙ cream.
Leave them cool down into the fridge for at least 2-3 hours. Before serving, dust with cocoa powder and decorate to your liking.
Cremquick fs
INGREDIENTS
- Halta cremquick 4x0,8: 400 g
- Cold water: 1,000 g
PROCEDURE
Pour the mix in cold water and mix with a whisk for 3-5 minutes or with a planetary
mix at medium speed.
Leave it resting for some minutes.
Use the product as usual for filling and garniture.
Product is oven stable at high temperature and freeze stable.
CrÈme brulÉe fs
INGREDIENTS
- Halta crÈme brulÉe 4x0,8: 200 g
- Glucosio 30 de: 1,000 g
- Water/milk: 180 g
PROCEDURE
Dissolve CREME BRULEE mix in the milk.
Boil for 1 minute mixing continuously.
Let the product slightly cool down mixing continuously.
Pour CREME BURLEE in the moulds and put them in refrigerator for at least 3 hours. Before serving, dust with brown sugar and candy as usual.
Halta tortino cioccolato fs
INGREDIENTS
- Halta tortino cioccolato 4x1: 500 g
- Glucosio 30 de: 250 g
PROCEDURE
Whip PLUMMIX, margarine and eggs in a planetary mixer with spatula for about 4-6 minutes.
Pour the mix into the moulds previous buttered and floured or spray with anti-sticker. Cook in the oven at 180/200 °C for about 50-60 minutes (referred to 500 g of product).
Take out from the mould and serve decorating to your liking.
Halta bavarese fs
INGREDIENTS
- Halta bavarese 4x1: 250 g
- Fresh cream 35%: 500 g
- Cold water: 250 g
PROCEDURE
Whip all the ingredients in the planetary for 1 minute at slow speed and for 3 minutes at maximum speed.
Flavour the BAVAROISEcream with HALTACREM or HALTAFRUT as you like.
Build teh cake with different taste layers, in the special mould, place in the middle an
insert previously prepared.
Keep the cake into a batch freezer and once completely frozen.
Take out from the mould and decorate as you like.
Store at +4°C and serve at room temperature.
Halta semifreddofs
INGREDIENTS
- Halta semifreddo 4x0,9: 300 g
- Fresh cream 35%: 400 g
- Cold water: 300 g
PROCEDURE
Whip all the ingredients in the planetary for 1 minute at slow speed and for 3 minutes at maximum speed.
Flavour SEMIFREDDO cream with HALTA CREM or HALTAFRUT as you like.
Build the cake with different taste layers in the special mould, place in the middle an insert previously prepared.
Keep teh cake into a batch freezer and, once completely frozen, take out from the mould and decorate as you like.
Keep at -18°C and serve cold.
Halta bignÉ fs
INGREDIENTS
- Halta bigne' 4x1: 1,000 g
- Water/milk: 1,500 g
PROCEDURE
Mix the ingredients in the mixer fitted with paddle: 1 minute at speed 1,8
minutes high speed.
Strain with sac a poches in the desired forms and dimensions.
Bake with open valve 200/210° for 30/35 min.
STORE IN A REFRIGERATOR.
Ice-cream with fruit
INGREDIENTS
- Halta maxifrut 5x1,2: 1,200 g
- Cold water: 1,400 g
- Fresh or frozen fruit: 1,400 g
PROCEDURE
Depending on the kind of fruit you will have to vary the proportion of fruit and water in some cases.
Some fruits are more sugary, others more fibrous.
Milk cream
INGREDIENTS
- Liquid whole milk: 2,400 g
- Sugar sucrose: 480 g
- Fresh cream 35%: 600 g
- Dextrose: 120 g
- Glucosio 30 de: 120 g
PROCEDURE
Basic recipe for Stracciatella, Variegato Amarena, Variegato Gianduia.
Milk cream
INGREDIENTS
- Liquid whole milk: 2,240 g
- Sugar sucrose: 640 g
- Fresh cream 35%: 720 g
- Dextrose: 40 g
- Glucosio 30 de: 80 g
PROCEDURE
Basic recipe for Stracciatella, Variegato Amarena, Variegato Gianduia.
Ciocofreddo tal quale in vaschetta per gelateria
INGREDIENTS
- Ciocofreddo: 4,000 g
PROCEDURE
Application usefull for all CIOCOFREDDO flavours.
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Put 3-4 kg of CIOCOFREDDO in the ice cream bowl and cool the product in the blast chiller or freezer for several minutes to thicken it, holding the bowl perfectly horizontally.
- When the product has thickened, put the ice cream bowl in the gelato display.
- After about 1 or 2 hours the product can be served on the cone or cup.
Ciocofreddo mantecato come gelato
INGREDIENTS
- Ciocofreddo: 2,000 g
- Liquid whole milk: 2,000 g
PROCEDURE
Application valid for all CIOCOFREDDO flavours.
- Open the bucket and mix? CIOCOFREDDO?until it reaches a smooth consistency of the product.
- Mix milk with CIOCOFREDDO and mix them with an immersion blender very well .
- Frost the product as a batch freezer ice cream.
- Put the obtained ?product in the ice cream bowl and expose it in the gelato display.
- You can decorate with CIOCOFREDDO as you prefer.
- After a few minutes it is ready to be served on cone or cup.
Brad and chocolate
INGREDIENTS
- Ciocofreddo: 4,000 g
- Toasted bread: q.b.
PROCEDURE
Application valid for all CIOCOFREDDO' flavours.
- Toast some bread's slices and dice them.
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Put 3-4 kg CIOCOFREDDO in ice cream bowl, add toasted bread and cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
- When the product has thickened, put the ice cream bowl in the gelato display.
- After about 1 or 2 hours the product can be served on the cone or cup.
Ciocofreddo variegato
INGREDIENTS
- Ciocofreddo: q.b.
PROCEDURE
- This recipe is prepared with CIOCOFREDDO GIANDUIA,CIOCOFREDDO FONDENTE, CIOCOFREDDO MILK CHOCOLATE AND CIOCOFREDDO WHITE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Use Ciocofreddo to variegate your gelatos
- CIOCOFREDDO as a variegate can garnished? choccolate or cereals grains,? to obtain tasty variegations.
Ciocofreddo nel granitore come crema fredda
INGREDIENTS
- Ciocofreddo: 3,000 g
PROCEDURE
- This recipe is prepared with CIOCOFREDDO GIANDUIA? or CIOCOFREDDO FONDENTE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Put? Ciocofreddo in a slush machine and let it cool for at least 20-30 min.
- When it reaches the desired consistency, serve it in a bowl.
Ciocofreddo come cioccolata in tazza
INGREDIENTS
- Ciocofreddo: 3,000 g
PROCEDURE
- This recipe is prepared with CIOCOFREDDO GIANDUIA? or CIOCOFREDDO FONDENTE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Put? Ciocofreddo in a chocolate pot.
- When it reaches the desired temperature, serve it in a cup
Ciocofreddo per copertura di torte e semifreddi
INGREDIENTS
- Ciocofreddo: q.b.
PROCEDURE
- This recipe is prepared with CIOCOFREDDO GIANDUIA , CIOCOFREDDO FONDENTE, CIOCOFREDDO MILK CHOCOLATE and? CIOCOFREDDO WHITE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Pour Ciocofreddo on a semifreddo cake ,totally covering it
- Let the cake cool in a refrigerator and decorate it as you wish.
- To obtain a significant and ressitant coverture at high temperatures, you can add 10/15% of COVERSATIN to CIOCOFREDDO , also creating a strong coverture for ice-creams
Ciocofreddo per inserti di torte semifreddi
INGREDIENTS
- Ciocofreddo: q.b.
PROCEDURE
- This recipe is prepared with CIOCOFREDDO GIANDUIA , CIOCOFREDDO FONDENTE, CIOCOFREDDO MILK CHOCOLATE and? CIOCOFREDDO WHITE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Create a first layer of a semifreddo cake and let it cool.
- Puor a fine layer of CIOCOFREDDO on the SEMIFREDDOs layer and let it cool again.
- Create a finela layer with more SEMIFREDDO and finally refrigerate it.
- Pour CIOCOFREDDO on the semifreddo cake in order to create a smoothy coverture.
Ciocofreddo bicchierini e finger food
INGREDIENTS
- Ciocofreddo: q.b.
PROCEDURE
- This recipe is prepared with CIOCOFREDDO GIANDUIA , CIOCOFREDDO FONDENTE, CIOCOFREDDO MILK CHOCOLATE and? CIOCOFREDDO WHITE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Pour with a pastry bag a littel layer of your Choosen CIOCOFREDDO in a littel cup.
- Let it cool in a refrigerator and reach a smooth consistency
- Continue this opetation adding more layers of different CIOCOFREDDOs falvours
- You will obtain a desset easily stored at -18?C or in a gelato display.
Tre cioccolati
INGREDIENTS
- Ciocofreddo gianduia: 1,000 g
- Ciocofreddo fondente: 1,000 g
- Ciocofreddo bianco: 1,000 g
PROCEDURE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Put a layer of CIOCOFREDDO in ice cream bowl, cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
- Repeat the operation for all the other CIOCOFREDDO flavours.
- At the end,put the ice cream bowl in the display case and serve? the product on the cone or cup.
Cremino torinese
INGREDIENTS
- Ciocofreddo gianduia: 3,000 g
PROCEDURE
- Open the bucket of CIOCOFREDDO GIANDUIA and mix it well until reaches a smooth consistency.
- Put a layer of CIOCOFREDDO GIANDUIA in the ice cream bowl and cool the product in a blast chiller or freezer for several minutes to thicken it, holding the pan perfectly horizontally.
- Prepare ice cream with hazelnut and place a layer of this on CIOCOFREDDO GIANDUIA, then leave for a few minutes in a blast.
- Make another layer of CIOCOFREDDO GIANDUIA to end the bowl.
- Place the bowl in the blast chiller and then in the gelato display.
Cremino al pistacchio
INGREDIENTS
- Ciocofreddo fondente: 3,000 g
PROCEDURE
- Open the bucket of CIOCOFREDDO FONDENTE and mix well until it reaches a smooth consistency of the product.
- Put a layer of CIOCOFREDDO FONDENTE?in the ice cream bowl and cool the product in the blast chiller or freezer for several minutes to thicken it, holding the pan perfectly horizontally.
- Prepare the ice cream Pistachio and place a layer of this on CIOCOFREDDO FONDENTE, then leave for a few minutes in a blast.
- Make another layer of CIOCOFREDDO FONDENTE?to end the ice cream bowl.
- Place the bowl in the blast chiller and then in the window.
Ciocofreddo nocciolone
INGREDIENTS
- Ciocofreddo fondente: 4,000 g
- Peeled and roasted toasts hazelnuts: 400 g
PROCEDURE
- Open the bucket and mix CIOCOFREDDO FONDENTE? until it reaches a smooth consistency.
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Mix it in? an immersiona blender together with some crushed nuts
- Put NOCCIOLONE? in ice cream bowl,? cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
- When the product has thickened, put the ice cream bowl in the gelato display.
- After about 1 or 2 hours the product can be served on the cone or cup.
Ciocofreddo arancio
INGREDIENTS
- Ciocofreddo fondente: 4,000 g
- Candied orange peels: 400 g
PROCEDURE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Mix it in? an immersiona blender together with some candied oranges
- Put CIOCOFREDDO ARANCIO in ice cream bowl,? cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
- When the product has thickened, put the ice cream bowl in the gelato display.
- After about 1 or 2 hours the product can be served on the cone or cup.
Ciocofreddo mandorlone
INGREDIENTS
- Ciocofreddo bianco: 4,000 g
- Minced and roasted toasts almonds: 400 g
PROCEDURE
- Open the bucket and mix CIOCOFREDDO until it reaches a smooth consistency.
- Mix it in? an immersiona blender together with some ground almonds
- Put MANDORLONE? in ice cream bowl,? cool the product in the blast chiller or freezer for a few minutes untill it thicken , holding the bowls perfectly horizontal.
- When the product has thickened, put the ice cream bowl in the gelato display.
- After about 1 or 2 hours the product can be served on the cone or cup.
Lemon sorbet
INGREDIENTS
- Cold water: 2,100 g
PROCEDURE
Pasteurized gelato mix
INGREDIENTS
- Liquid whole milk: 39,000 g
- Sugar sucrose: 8,500 g
- Fresh cream 35%: 6,000 g
- Dextrose: 1,000 g
- Glucosio 30 de: 1,000 g
PROCEDURE
Pasteurized gelato mix
INGREDIENTS
- Liquid whole milk: 42,000 g
- Sugar sucrose: 8,500 g
- Fresh cream 35%: 3,000 g
- Dextrose: 1,000 g
- Glucosio 30 de: 1,000 g
PROCEDURE
Fruit gelato with futuretrend 50 base
INGREDIENTS
- Sugar sucrose: 750 g
- Cold water: 1,600 g
- FruttapiÙ (paste): 1,500 g
PROCEDURE
Granita with slush machine
INGREDIENTS
- Cold water: 2,600 g
- FruttapiÙ (paste): 1,500 g
PROCEDURE
Fruit gelato with haltafrut 50 base
INGREDIENTS
- Sugar sucrose: 750 g
- Cold water: 1,600 g
- FruttapiÙ (paste): 1,500 g
PROCEDURE
Liter/milk theoretical
INGREDIENTS
- Liquid whole milk: 1.00 Lt
- Sugar sucrose: 200 g
- Fresh cream 35%: 70 g
- Dextrose: 20 g
- Glucosio 30 de: 20 g
PROCEDURE
Liter/milk theoretical
INGREDIENTS
- Liquid whole milk: 1.00 Lt
- Sugar sucrose: 200 g
- Fresh cream 35%: 140 g
- Dextrose: 20 g
- Glucosio 30 de: 20 g
PROCEDURE
English custard
INGREDIENTS
- Grated lemon peel: 1.00 n
- Bourbon vanilla: 1.00 n
- Glucosio 30 de: 1,500 g
PROCEDURE
Boil the milk with the bourbon vanilla seeds and the lemon zest.
Add the HALTA CRÈME BRULÈ mix, carrying on mixing for about 1 minute.
Serve the cream until it is still warm.
Adjust the consistency by adding / reducing the amount of the mix.
Raspberry and ginger sherbet
INGREDIENTS
- Cold water: 1,400 g
- Raspberry pulp: 1,400 g
- Grated ginger: q.b.
PROCEDURE
- Weigh the water in a jug
- Add the base Halta Maxifrut
- Mix with an immersion blender
- Add the raspberry pulp
- Mix again with an immersion blender
- Add the grated ginger
- Mix with a kitchen whisk
- Freeze the gelato with the batch freezer
- Prepare the pan by decorating with fresh raspberries and mint leaves
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