Nuova Tradizione Quality Gelato ingredients

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Nuova Tradizione Quality Gelato ingredients

Nuova Tradizione provides quality ingredients for gelato and soft-serve to create your own gelato, cost-efficient and suitable for cafes and gelateria.

Nuova Tradizione was originated in Montecchio Maggiore, province of Vicenza in 1986.

Since January 2009, Nuova Tradizione has expanded with the acquisition of DP & G, which includes brands such as historical Vergara, Pizzolotto, Measurement and CGI Flavours. This company specializes in the production of baking ingredients, such as cake fillings, aromas, and many more! Completing the area of competence and limiting Nuova Tradizione seasonality.

Base Powder

Base Powder

Tradizione 1

Supernuova Gelato/Soft Serve Base Powder 150 Cold

Dosage: 150g over 1.3kg yield
2kg pack able to produce : 23L~ of Gelato
2kg pack able to produce : 26L~ of Soft Serve* Halal Certified

2 kg

Flavouring Powder

Flavouring Powder

Tradizione 1

Yogonova (Yogurt Enhancers Powder)

Dosage (per Liter yield): 30-35g

2kg

Stabiliser

Stabiliser

Tradizione 1

Stabiliser - Milk/Yogurt Base

Dosage (per Liter yield): 2 - 5g

2 kg

Stabiliser - Sherbet/Sorbet

Dosage (per Liter yield): 2 - 5g

2 kg

Fruit Paste

generic
Elder Flowers (Fiori di Sambuco) Paste

Dosage for making Gelato: 70g - 100g

Sorbet/Sherbet Preparation:

1kg of paste mix with 2.4L of water/milk and 600g of sucrose

1kg
Pomegranate Fruit Paste

Dosage for making Gelato: 70g - 100g

Sorbet/Sherbet Preparation:

1kg of paste mix with 2.4L of water/milk and 600g of sucrose

1kg
Pear Fruit Paste

Dosage for making Gelato: 70g - 100g

Sorbet/Sherbet Preparation:

1kg of paste mix with 2.4L of water/milk and 600g of sucrose

1kg
Peach Fruit Paste

Dosage for making Gelato: 70g - 100g

Sorbet/Sherbet Preparation:

1kg of paste mix with 2.4L of water/milk and 600g of sucrose

1kg
Bergamot Fruit Paste

Dosage for making Gelato: 70g - 100g

Sorbet/Sherbet Preparation:

1kg of paste mix with 2.4L of water/milk and 600g of sucrose

1 kg
Kumquat Fruit Paste

Dosage for making Gelato: 70g - 100g

Sorbet/Sherbet Preparation:

1kg of paste mix with 2.4L of water/milk and 600g of sucrose

1 kg

Concentrated Fruit Paste

generic
Strawberry Concentrated Fruit Paste

Dosage (per Liter yield): 30-50g

1 kg
Raspberry Concentrated Fruit Paste

Dosage (per Liter yield): 30-50g

1 kg
Melon Concentrated Fruit Paste

Dosage (per Liter yield): 30-50g

1 kg

Noble Classic Paste

Noble Classic Paste

generic
Gold Vanilla (natural with seed) Paste

Dosage (per Liter yield): 30-50g

1 kg
Bubble Gum Paste

Dosage (per Liter yield): 40-60g

1 kg
White Mint (Menta Bianca) Paste

Dosage (per Liter yield): 40-60g

1 kg
Green Mint (Menta Verda) Paste

Dosage (per Liter yield): 40-60g

1 kg
Cream Caramel Paste

Dosage (per Liter yield): 70-100g

1 kg
Tiramisu (contains alcohol) Paste  - contains alcohol

Dosage (per Liter yield): 70-100g

1 kg
Rum and Raisin (Malaga Con Uvetta) Paste  - contains alcohol

Dosage (per Liter yield): 70-100g

1 kg
Pure Hazelnut (Dark Roast) Paste

Dosage (per Liter yield): 70-100g

1 kg
Pure Pistachio Paste

Dosage (per Liter yield): 70-100g

1 kg

Pesto

generic
Hazelnut Pesto (with Hazelnut pieces) 1 kg
Pistachio Pesto (with Pistachio pieces) 1 kg 

Variegate

generic
Chocolate Cookies (Cioccobiscotto) Variegate  1 kg
Ginger (Zenzero) Variegate 1 kg
Forest Fruit Variegate  1 kg
Toffee (Mou) Variegate  1 kg
Happy Bueno (Cho. Hazelnut cream with crispy waffle pieces) Variegate 1 kg

Stracciatella

generic
Stracciatella (Chocolate Dip) Paste  1 kg