2. FABBRI 1905 Established by Gennaro Fabbri
Started with syrups (now famous Menta and Granita)
Followed by Amarena and specialty ice-cream making products
Developed semi-processed products for growing demand for safe quality ice-cream
Italy’s no.1 gelato company

3. FABBRI PRODUCT PORTFOLIO
Amarena
Ice cream
FABBRI PRODUCTS
Beverages
Pastry
Industrial

4. FABBRI AMARENA Symbol of the company and its success
Original recipe from the founder
Made of only best fruit, carefully selected and stoned
Candied in amarena – sour black cherry syrup
Used for ice-creams, cakes, crushed ice drinks, milk shakes, desserts and semi freddo

5. ICE CREAM TERMINOLOGY Term Definition Soft ice Overrun (overflow)
• Also known as frozen custard, Semi freddo in Italian • Like ice-cream mixed at 4° C and dispensed at - 3° C
Overrun (overflow)
• amount of air turned into ice-cream : 20% overrun means 10% air
Gelato
• Two key differences with ‘American Ice-cream’: (i) much less fat (± 6% vs upto 18%) (ii) much denser less fat takes on less air, so denser (20% overrun vs upto 100%) slower turning Italian equipment whips in less air • In most cases also more flavoring
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‘American’ Ice cream
• Cream, milk, flavorings and sweetener • High percentage of butter fat • Upto 50% is air (100% overflow)
Sorbet
• Made of fruit puree, other flavorings, can contain herbs – no milk
Granita
• Like sorbet but not turned or whipped - large ice-crystals
Sherbet
• Like sorbet but with very little milk

6. GELATO IMPORTANT CONCEPTS
Definitions, important to note
Overrun (over flow)
• Increase in the volume of ice-cream over the volume of base (mix) used • In practice it’s the amount of air whipped in. Note: 60% overrun means 30% air • Gelato has around 10% air, American ice-cream upto 50%
Fat content
• Gelato is mostly made with milk, very little cream • Gelato fat % is usually 4-6, depends on recipe • ‘American’ ice-cream fat% can go upto 18% • Because Gelato is much denser, a portion of Gelato can still have more calories than the same portion of American ice-cream!
Flavoring
• Traditional Gelato with real ingredients rather than flavorings • Typically higher flavor content than ice-cream • Lower fat brings out more flavor, as fat ‘covers’ taste buds

7. FABBRI ICE CREAM PRODUCTS
Ice – cream Powder
• Neve Frutta • Nevepann • Dialight • Yogofull Piu
Base
Soft ice Powder
• Soft ice • Yogofull Piu
FABBRI ICE-CREAM
• Deli Paste - nuts - classic, specials - fruit
Concentrated Paste
Flavor
Powders
• Pamatis • Yog 30
Topping
• sauces • Crockolosi & Variagati– for marbling - Fruit ripple - Biscotto Crock, Cioccoarancio

8. FABBRI ICE - CREAM : BASE POWDERS
Product
Key Characteristics
Usage
Nevefrutta
• Powder base • Fruit flavored ice-cream and sorbets
• 30 grams per 1 kg mixture
Nevepann 50CF
• Powder base • for all types of ice-creams • for Hot and Cold preparation
• 50 grams per 1.5 kg mixture
Dialight
• For low – cal ice-cream • Fructose as sweetener • Already balanced, ready to use
• 250 grams with 1L milk or water for fruit based
Soft Ice
• Flavored mixture, ready to use • Yogurt, chocolate and plain
• 1kg per 2.2 L of water/milk
Yogofull Piu
• Strong yogurt flavored concentrate • For hard and soft ice – cream, Granita • Balanced, ready to use • Cold soluble
• Gelato 1bag per 3 L of milk • Soft ice 1bag per 3.8 L of milk • Granita 1bag per 3 L of water + 1L of milk

9. FABBRI ICE CREAM : FLAVORINGS TOPPINGS
Product
Key Characteristics
Usage
Delipaste - Nuts
• Pistachio, Hazelnut praline • Several quality levels
• Gelato • 150 grams per 1.5 kg mixture
Delipaste – Special and Classic
• Total 6 flavors
• Gelato • 150 grams per 1.5kg mixture
Delipaste – Fruit
• Total 14 flavors
• Gelato, Sorbet • 150 grams per 1.5kg mixture
Pamatis*
• Mascarpone cheese flavored powder concentrate
• Gelato, Sorbet • 50 – 60 grams per 1L mix
Yog 30
• Delicate yogurt flavor concentrate powder
• Gelato • 30 grams per 1L of mix
Crockolosi **
• Crunchy toppings to marble gelato, semi freddo • Fruit (Amarena, Orange) • Ripples Biscotto Crock, Cioccoarancio
• Gelato • 30 grams per 1L of mix
Note: All Delipastes are easy to use, soluble cold and come in practical packing that doesn’t need refrigeration
* In pastry can be used to make tiramisu, panna cotta, mascarpone
** In pastry can be used for filling

10. FABBRI BEVERAGE PRODUCTS
Mixy Café*
• Syrups • 8 flavors
Fantasy N Café
Hot (for coffee)
• Sauces • 3 flavors
Mixy Free
• Syrups • Sugar free • 5 flavors
Syrups & Sauces
Mixi Bar
• Syrups • 31 flavors
FABBRI BEVERAGE PRODUCTS
Cold
Mixi Fruit
• Sauces • 5 flavors
Hot Chococioc (chocolate)
Hot
Powders
Granita Lemon Sorbet
Frozen Cappuccino, coffee, yogurt drinks
• Slush • Neutral
Cold
*can also used in cold applications

11. FABBRI BEVERAGE PRODUCTS
Characteristics
Application / Preparation
Mixy Bar
• highly aromatic syrups (soluble) • 20% more concentrated than other syrups • leader in Italy’s Horeca • 17 flavors in UAE
• Cocktails, Long drinks, fruit soda, Granita and Frappe • Store at room temperature • Measure pump with bottle (2 pumps/glass)
Mixy Fruit
• fruit concentrate sauce (mixable) • 100% real fruit pulp or juice • 5 flavors in UAE
• Mixed cold cocktails, mocktails, frappe, milk shakes • Store at room temperature • Special speed bottle, re-usable • 1:1 or 1:2 proportions
Mixy Café
• low acidity concentrated syrups (soluble) • 8 flavors in UAE : Amarena, Cinnamon, Amaretto, Caramel, Hazelnut, Irish Cream, Vanilla, Chocolate
• Used to flavor hot : coffee, hot chocolate, tea, etc. • Can also use in cold : smoothies, granitas, sodas • 2 pumps / cup
Fantasy N Café Sauces
• low acidity concentrated sauces (soluble) • 3 flavors in UAE :Hazelnut, Caramel, white chocolate
• Used to put creamy layer in coffee, hot chocolate, tea • easy to handle container

12. FABBRI PASTRY PRODUCTS
Pastes
• Deli Paste - nuts - classic, specials - fruit
Powders
• Pamatis for Panna cotta, Tiramisu & Mascarpone cakes • Yog 30 for flavoring
Fruit Purees and Jams
• bake stable • 2 Flavors in UAE : Amarena and Fragolosa (strawberry jam) • Crockolosi : Biscotto Crock, Cioccoarancio • Fruit ripples (Amarena, Orange)
FABBRI PASTRY
Variagati
Nappage
• for dessert and semifreddo • transparent glazes • Amarena, Apricot and Neutral
Chocolate glaze