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GELATO MADE IN TURIN SINCE 1942

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BANANA
Code: 737
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- Sort: Paste
- Brand: Aromitalia
- Origin: Italy
- Package: 3.5 kg
- Weight: 7 kg
- For: Ice cream shop
- Status: Stock
- Catalogue: Download here
- DISTRIBUTOR: VUA KEM (GELATO-KING)
- IMPORTER: TADAVINA CO., LTD

- QUANLITY:

TADAVINA COMPANY
Add: 26LK14 Mau Luong, Hanoi, Vietnam
Tel: +84 24 6689 1111 - Mob: +84 915 883 888
Choose one of accounts here:
  • Vietcombank
    Branch: Vietcombank Hanoi
    Holder: TADAVINA COMPANY
    No: 069 1000 886 001
  • Vietcombank
    Branch: Vietcombank Hanoi
    Holder: Nguyen Van Tuan
    No: 069 1000 883 888

WHAT IS PRODUCT?

BANANA is a concentrated paste with taste of Banana. Flavoring pastes for fruit bases preserve and enhance the fragrance and freshness of the fruit with which they are made. All the natural taste of fruit

Tags: Apple Apricot banana Blackberry Blue Blueberry bon Caramel Cherry CHOCOLATE Coconut cookie kiwi mango Mint Passionfruit Peach Pineapple Raspberry Strawbery Tiramisu vanillaTADAVINA

Description

Gelato is an Italian frozen dessert, similar to ice cream. Its ingredients include milk and sugar, often combined with flavorings and fruit, include chocolate, vanilla, hazelnut, pistachio, liquor, spices or nuts, and stracciatella, though fruity flavors have become popular in recent years. Unlike true ice cream, gelato often does not contain cream, and traditionally has a much lower fat content. The name is also sometimes used to refer to similar frozen desserts that are prepared in with a similar method. It is often compared to ice milk rather than ice cream.

Dosage

Banana 80gr
Milk 1000 Ml
Sugar 100g
Base 60gr
Process Hot /Cold

 

Preservation

Temperature Do not expose to temperatures above 31%
Sun Avoid sunlight
Rain Avoid rain, so cool place
Humidity Avoid high humidity, wet
Dosage See more on the product

 

* NOTE:

GET MORE INFORMATION, CONTACT WITH US.

Support: +84 0915 883 888

Send email: tadavina@tadavina.com

DETAIL OF PRODUCTS

For the success of a good ice cream a good base is all you need.our bases are suited for both milk gelato as fruit gelato; choose the one that best suits your needs! Flavoring pastes for fruit bases preserve and enhance the fragrance and freshness of the fruit with which they are made. All the natural taste of fruit. Flavoring pastes for milk bases are a collection of creamy tastes preserved in traditional recipes and expertly enriched with new flavors. The powder products, soft yogurt and creamy texture, classic taste and hotter on the palate, or colder and the notes distinctly slightly sour.

 

DESCRIPTION
BANANA is a concentrated paste with taste of Banana. 

 

RECIPE

80 gr + 1 lt of Milk (after adding Base, Milk, sugar, etc)

PRODUCT FEATURES:

 

Gluten Free

 

HALAL Certified

 

KOSHER Certified

The box contains:  2 X 3,5 KG

 

Italian gelato is incredibly popular both in the world and in Italy. However, in order to find delicious Italian gelato you should know how to distinguish between gelato and usual ice cream, because, unfortunately, not all of the gelato serves the same. 

Bases for Gelato in AROMITALIA

Well balance preparation with easy formula for creation neutral mixture, gelato, ice cream, sorbet. Tradtional Bases and fruit bases will be used both hot and cold processing everyday. By the way, you can use best Bases like Base Master 50 C, Master 50 F, , Supper 100 C, Super 100 F (for milk bases), Premium 200,  Master 50 CF, Fruitmix, Super 100 CF, (for fruit ).

Pastes for Gelato in AROMITALIA

Well balance preparation with easy formula for creation neutral mixture, gelato, ice cream, sorbet. Tradtional Pastes and fruit Pastes will be used both hot and cold processing everyday. By the way, you can use best Pastes like Apricot, Apple, Banana, Biscotto, Blackberry, Blueberry, Caramel, Cheesecake, Chocolate, Cookie, Coconut, Hazelnut, Lemon, Mango, Torroncino, Melon, Peach, Pineapple, Pistachio, Raspberry, Strawberry, Tiramisu, Vanilla, Wildberry, Bon Bon, Blue sky,…

Yogurt and soft ice cream in AROMITALIA

Well balance preparation with easy formula for creation Yogurt, soft ice cream, slush ice cream like Yogurt cream, Yogurt mix, Yogurt ice and Vanilla soft, Chocolate soft, Strawberry soft.

Supplements in AROMITALIA

Well balance preparation with easy formula for creation Gelato, Yogurt, soft ice cream, bakery like AROMITALIA Lacroproteina (fat), Neutro, Softygel, Fibrex, Creamwhip, Cremix 70, Protomilk 25, …

For making gelato with recipes

Because Gelato is made with milk, cream, sugar, and sometimes egg yolks for stabilization. The mixture is churned much more slowly than American ice cream, which results in an incredibly smooth and dense dessert. 

There are a few ways gelato can be prepared: 

The Hot Process: Ingredients are heated to 85 degrees for pasteurization, then placed in a batch freezer.

The Cold Process: Ingredients are mixed and placed into a batch freezer. 

The Sprint Process: Milk or water is added to a pre-packaged mixture of ingredients which is then mixed and batched.

 

DETAILS OF AROMITALIA

Established in 1942 in Turin, AROMITALIA is consolidated from generation to generation thanks to the common culture and constant pursuit excellent. AROMITALIA invest a lot of time and effort in selecting the finest raw materials, mixing them with care without losing the essence, putting ingredients together to enhance their flavours, slowly and progressively to fix in a recipe this delicate new balance.  AROMITALIA like to say, and are proud to do it, that our products are created starting from fruit, strawberries, hazelnuts, pistachios, pine kernals and cocoa.  From all these ingredients we carefully choose the highest quality and best types.  AROMITALIA have worked in this way for over 70 years maintaining relations with our trusted suppliers for decades and sharing with them our interest in the quality of our mutual products. Keeping the old recipes and quality of Italian gelato, passing on our accumulated “know how” is the promise and agreement we make with our customers.

GELATO MADE IN TURIN ITALIA

Silent and determined, like the city of Turin, Aromitalia and it’s Italian-style ice cream have for over half a century aroused the interest, respect and esteem of ice cream makers worldwide.  Aware of the difficulties of an ancient craft, where the ice cream maker earns success with dedication to the quality of the ice cream sold, Aromitalia has always sought to produce products which are delicately balanced between ease of use and scrupulous attention to the experience of consumption of gelato made in Italy.  

Aromitalia over time has continually brought innovative products to the market.  This has been achieved by laboriously searching for the finest combinations of raw materials and skillfully putting them together following fruitful collaboration directly with ice cream makers.   It is precisely in the foreign markets, where customers receive less help, that the Aromitalia philosophy towards the ice cream makers to help them in the culture and business of Italian ice cream has had clear results.

 

In 1942, Aromitalia, founded by Guglielmo Willy Ferrero, acquired Norzi ( an essence business founded in 1908).

In 1955, production commences of the first Doppia Panna Olandesa 50, an evolution of neutro.

In 1957, the first classic fruit and créme flavorings pastes are launched.

In 1976, the gelato market revolutionized by the success of the Doppia Panna Olandesa 100, the first base with 100 dosage.

In 1994, the Bon Bon R … is the first product sold as a set: paste + variegate.

In 1999, the pre-closed products evolve into pre-balanced avoiding any need for extra corrections.

In 2001, Doppia Base Olandese Premium 150 Classic product revolutionized the 100 base with absolute simplicity and comfort.

In 2004, the revolution of Termo-Compatible pastes assert technical superiority.

In 2005, the highly specialized product line Selezione Speciale is born.

In 2008, the Settimo Torinese factory is established.

The famous know-how and key products have revolutionized the methods of production of artisan gelato in Italy. One of many of these is the now famous DoppiaPanna Olandese, lead many companies in the confectionery industry to turn to APE SA for the development and manufacturing of products under their trademark. In 1972, Gruppo Essenziero Italiano (GEI Spa) was founded to embody the dream of its founder Guglielmo Ferrero to create an integral company composed of brands like Aromitalia (semi-finished products for gelato and pastry), Nectar (research and development and manufacturing of essences and flavorings), Gelsystem (company specialized in the production of a new type of ice cream that is only produced in the province of Turin with more than 40 points of sale) and an efficient laboratory for high tech research and development directed by his son Cristiano.

In the years following the untimely death of Guglielmo in 1974, his son Cristiano will bring GEI Spa to extend its boundaries of production and distribution: Germany in 1976, Spain in 1979 founding Aromitalia Iberica SA, Argentina in 1980 with a manufacturing factory equipped with such efficient production to provide all of South America, USA in 1997, Brazil in 1998 proposing the same production and distribution model adopted in Argentina, Mexico in 2003 founding NaturaLit Mexico SA, and Romania in 2009 directly with Helit Italian Flavor Srl.

 

The expansion of the market, which today represents GEI and its products worldwide, will bring in 2007 relocation from the historic site of Torino via Cigliano 31 to the new production site in Settimo Torinese with over 27,000 square meters of which 11,500 are covered.

INFORMATION TO CONTACT
Company TADAVINA CO., LTD
Website
www.tadavina.com
Brand VUA KEM (GELATO KING)
Website
www.vuakem.com
Address 26LK14 Mau Luong, Hanoi, Vietnam
VAT 0107466001
Person MR. TUAN
Tell +84 024 232 11111
Cellphone +84 0916 819 888
Email tadavina@tadavina.com
Email aromitalia@tadavina.com
Distributor
www.aromitalia-vietnam.com
Share    

Established in 1942 in Turin, AROMITALIA is consolidated from generation to generation thanks to the common culture and constant pursuit excellent. AROMITALIA invest a lot of time and effort in selecting the finest raw materials, mixing them with care without losing the essence, putting ingredients together to enhance their flavours, slowly and progressively to fix in a recipe this delicate new balance.  AROMITALIA like to say, and are proud to do it, that our products are created starting from fruit, strawberries, hazelnuts, pistachios, pine kernals and cocoa.  From all these ingredients we carefully choose the highest quality and best types.  AROMITALIA have worked in this way for over 70 years maintaining relations with our trusted suppliers for decades and sharing with them our interest in the quality of our mutual products. Keeping the old recipes and quality of Italian gelato, passing on our accumulated “know how” is the promise and agreement we make with our customers.

GELATO MADE IN TURIN ITALIA

Silent and determined, like the city of Turin, Aromitalia and it’s Italian-style ice cream have for over half a century aroused the interest, respect and esteem of ice cream makers worldwide.  Aware of the difficulties of an ancient craft, where the ice cream maker earns success with dedication to the quality of the ice cream sold, Aromitalia has always sought to produce products which are delicately balanced between ease of use and scrupulous attention to the experience of consumption of gelato made in Italy.  

Aromitalia over time has continually brought innovative products to the market.  This has been achieved by laboriously searching for the finest combinations of raw materials and skillfully putting them together following fruitful collaboration directly with ice cream makers.   It is precisely in the foreign markets, where customers receive less help, that the Aromitalia philosophy towards the ice cream makers to help them in the culture and business of Italian ice cream has had clear results. 

 

In 1942, Aromitalia, founded by Guglielmo Willy Ferrero, acquired Norzi ( an essence business founded in 1908).

In 1955, production commences of the first Doppia Panna Olandesa 50, an evolution of neutro.

In 1957, the first classic fruit and créme flavorings pastes are launched.

In 1976, the gelato market revolutionized by the success of the Doppia Panna Olandesa 100, the first base with 100 dosage.

In 1994, the Bon Bon R … is the first product sold as a set: paste + variegate.

In 1999, the pre-closed products evolve into pre-balanced avoiding any need for extra corrections.

In 2001, Doppia Base Olandese Premium 150 Classic product revolutionized the 100 base with absolute simplicity and comfort.

In 2004, the revolution of Termo-Compatible pastes assert technical superiority.

In 2005, the highly specialized product line Selezione Speciale is born.

In 2008, the Settimo Torinese factory is established.

The famous know-how and key products have revolutionized the methods of production of artisan gelato in Italy. One of many of these is the now famous DoppiaPanna Olandese, lead many companies in the confectionery industry to turn to APE SA for the development and manufacturing of products under their trademark. In 1972, Gruppo Essenziero Italiano (GEI Spa) was founded to embody the dream of its founder Guglielmo Ferrero to create an integral company composed of brands like Aromitalia (semi-finished products for gelato and pastry), Nectar (research and development and manufacturing of essences and flavorings), Gelsystem (company specialized in the production of a new type of ice cream that is only produced in the province of Turin with more than 40 points of sale) and an efficient laboratory for high tech research and development directed by his son Cristiano. In the years following the untimely death of Guglielmo in 1974, his son Cristiano will bring GEI Spa to extend its boundaries of production and distribution: Germany in 1976, Spain in 1979 founding Aromitalia Iberica SA, Argentina in 1980 with a manufacturing factory equipped with such efficient production to provide all of South America, USA in 1997, Brazil in 1998 proposing the same production and distribution model adopted in Argentina, Mexico in 2003 founding NaturaLit Mexico SA, and Romania in 2009 directly with Helit Italian Flavor Srl. The expansion of the market, which today represents GEI and its products worldwide, will bring in 2007 relocation from the historic site of Torino via Cigliano 31 to the new production site in Settimo Torinese with over 27,000 square meters of which 11,500 are covered.

 

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Established in 1942 in Turin, AROMITALIA is consolidated from generation to generation thanks to the common culture and constant pursuit excellent. AROMITALIA invest a lot of time and effort in selecting the finest raw materials, mixing them with care without losing the essence, putting ingredients together to enhance their flavours, slowly and progressively to fix in a recipe this delicate new balance.  AROMITALIA like to say, and are proud to do it, that our products are created starting from fruit, strawberries, hazelnuts, pistachios, pine kernals and cocoa.  From all these ingredients we carefully choose the highest quality and best types.  AROMITALIA have worked in this way for over 80 years maintaining relations with our trusted suppliers for decades and sharing with them our interest in the quality of our mutual products. 

 

GELATO MADE IN TURIN ITALIA

Silent and determined, like the city of Turin, Aromitalia and it’s Italian-style ice cream have for over half a century aroused the interest, respect and esteem of ice cream makers worldwide.  Aware of the difficulties of an ancient craft, where the ice cream maker earns success with dedication to the quality of the ice cream sold, Aromitalia has always sought to produce products which are delicately balanced between ease of use and scrupulous attention to the experience of consumption of gelato made in Italy.  

 

The Queen of bases milk since 1976

At the heart of a good gelato there is always an excellent base. The range of DPO Bases (DoppiaPanna Olandese), after the great success with customers, has been enhanced with new versions to meet the new requirements of the gelato makers: traditional bases with 0% trans fats, bases with only dairy ingredients, bases with no hydrogenated fats have been joined to a new series of AROMATICALLY NEUTRAL bases. A complete range which goes from Master 50 Bases, where the gelato maker can express all his professional skills to build and properly balance their basic mixtures, to the Premium 165 bases to which it is only necessary to add sugar and whole milk liquid to achieve a perfectly balanced base mix.

 

At the base of the  FRUIT

The soul of the true gelato is represented by a full range of bases for sorbet, derived from the popular DBF SUPER 100 (DoppiaBase Frutta), born in 1979. In addition to historical formulas there are now available bases with recipes containing 0% trans fats0% trans fats and no hydrogenated fats. A complete range that goes from bases Master 50, where the Master ice cream maker has to express all his professional skill to properly compose his own blend fruit base, to the bases DBF Premium 200, for which you only need to add sugar and water and/or fruit to get a sorbet perfectly balanced.

 

Gelato Bases are powdered products constituting the indispensable ally in your daily work in the laboratory and the basic ingredient to arrange your Gelato display case. The number shown with the product name indicates the quantity of powder (in grams) that you need to add to 1 litre of milk or water to obtain the base mix. The higher the number, the greater the content of functional ingredients such as proteins, reducing sugars, fats and fibres to obtain a structured and creamy Gelato while enhancing the aromas of the different flavours.

Integrators provide you with all you need to enhance the structure of Gelato and customise the final result. You can add them to the white base and to fruit gelato mixes and sorbets..

 

AROMITALIA focuses on the sharing of corporate objectives among all employees, frequently organizes meetings to discuss the ongoing projects and future challenges to foster a spirit of cooperation and commitment. We support the new generations with a program of internships, which in many cases has led young girls and boys to be included in the company after a period of training. 

 

About 80 years at Aromitalia, Gelato has been a family passion that has gotten stronger generation after generation, in a constant search for excellece. The Turin-based company is committed to selecting the best raw materials, mixing them, and using them without losing their aroma, blending them to make the most of their complementary characteristics, all coming together in a recipe having a new, delicate balance. Products, developed in starting fruits, strawberry, hazelnut, pistachio, blueberry, raspberry, and cocoa, carefully choosing the best qualities and types, in an admirable blend of tration and innovation. Aromitalia has built decades-long relationships of trust with its suppliers, working together to seek out the best quality. And it has always had a pack with its customers ass preserve traditional Italian Gelato reipes and quality.

 

The history of G.E.I. S.p.A. dates back to the early part of the last century, when under the name Norzi SA, founded in 1908, produces flavors and fragrances for the confectionery industry, in particular: cakes, pastries (Panettone, Pandoro Panforte, Cornetto), wine (Marsala, Vermouth), liquors and soft drinks. From 1942, started with Aromitalia.

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