products catalogue - Distillerie Camel

Transcript

P R O D U C T S C ATA L O G U E
Infusions and distillates
Pag. 2
Alta gamma®
Pag. 6
Frutta Più®,
cherries and Amarelle®
Pag. 8
Almond and zabaione
Pag. 10
Marrons glacés
and candied fruit
Pag. 12
Gelatines, glaze, icing and
chocolate creams
Pag. 14
Jams and fruit
Pag. 16
Aroma Più®
Pag. 18
Ice cream liquors
Pag. 20
Pura® - fruit purées
Pag. 22
Alto Gelato® ice cream
Pag. 23
Base Giulia® creme anglaise
Pag. 24
I NFUSIONS AND D ISTILLATES
2
SPIRITS
MARSALA
- ALCOHOL 96° (l 2)
- MARSALA 17° (l 2)
Buongusto alcohol
for pastry-making.
Original high-quality
Marsala wine.
RHUM
- CORUNAS
- RHUM CROW 60° (l 2)
VANILLA 70°(l 2)
100% original rhum
Blend of Caribbean
original rhums.
Original rhum
with hints of vanilla.
- JAMAIQUE
(white) 70°(l 2)
- SAVARIN
Jamaican rhum
intenseclassicflavour.
& BABÀ 70° (l 2)
Rhumspecifically
for baba soaking syrup.
CITRUSES AND FRUIT
- ARANCIO 70° (l 2)
Infusion and distillate
of Mediterranean oranges.
- MANDARINO 70° (l 2)
of Sicilian tangerines.
- CURAÇAO
OLANDESE 70°
(l 2)
of authentic Dutch
curaçao.
3
- DUCHESSE 70° (l 2)
Distillate of sweet oranges
and aged brandy.
- FRAGOLA 30° (l 2)
Strawberry infusion
and juice.
- FRUTTI
DI BOSCO 30°
Infusion and juice
of forest fruits.
- LIMONCELLO 70° (l 2)
ofAmalfilemons.
- PRIMIZIE
fruit 70° (l 2)
of peach, melon, cherry,
etc.
(l 2)
� mild alcoholic sensation
COFFEE AND COCOA
- CAFFÈ KENIA 40° (l 2)
- CAFFÈ MOKA 70° (l 2)
of mountain coffee.
- CREMA CACAO 70° (l 2)
of an Arabica/Santos
blend.
of Arriba cocoa beans.
CREMÈUSE (cream based)
- GIANDUIA 18° (l 2)
- FRAGOLA 18° (l 2)
Liqueur with cocoa
and hazelnut infusion
and cream.
Liqueur with strawberry
infusion and cream.
- VANIGLIA 18° (l 2)
- LIMONE 18° (l 2)
Liqueur with vanilla
infusion and cream.
Liqueur with lemon
infusion and cream.
ORIGINAL ITALIAN SPECIALITIES
- MARASCHINO
ZARA 70° (l 2)
BROWN 70°
of Madagascar vanilla.
Distillate and infusion
of Mediterranean fruit
and tropical fragrances.
- MARASCHINO
- AMARETTO 70° (l 2)
CLASSICO 70°
(l 2)
Classicflavouringwitha
distillate of marasca sour
cherries and original
spices.
The perfume of vanilla
pods in a delicate,
long-lastingflavouring.
- SAINT GEORGE 70° (l 2)
(l 2)
of herbs and berries:
cinnamon, mace, Iris
germanica and Damask
rose.
of herbs and berries:
cinnamon, mace, Iris
germanica and Damask
rose.
Exclusive blend of aged
rums and tropical citrus
fruits.
- VANIGLIA 70° (l 2)
- ALKERMES red 70°
- ALKERMES 70° (l 2)
- CAMEL EXOTIC 60° (l 2)
- MADERA 60° (l 2)
Flavouring of old brandy
and Madeira concentrate.
(l 2)
Intense infusion
and distillate of almonds.
- MELANGE 70° (l 2)
Delicate blend of herb
distillates and citrus
infusions.
Originalfruity/floral
maraschinoflavour.
- VANIGLIA
- COCKTAIL 70° (l 2)
Flavouring made from
herbssuchassweetflag,
angelica, nutmeg, star
anise, etc.
- LA ZAGARA ® 70° (l 2)
Theunmistakeable,fine
flavouringofItalian
citruses with a hint of
orange blossom.
- ALKERMES red 70°
with natural colouring (l 2)
Infusion and distillate of
herbs and berries: cinnamon,
mace, Iris germanica and
Damask rose.
4
LOW-ALCOHOL SOAKING SYRUPS (ready to use)*
- PRIMIZIE 14° (l 1)
- MARASCHINO 14° (l 1)
- VANIGLIA BROWN 14° (l 1)
Distillate and infusion of
Mediterranean fruit
ofAmalfilemons.
- LA ZAGARA ® 14° (l 1)
The perfume of vanilla
pods in a delicate,
long-lastingflavouring.
- ZUPPA IMPERATORE® 16°
(Zuppa romana) (l 1)
Original recipe for
zuppa inglese, the
characteristic Italian dessert
with caramel and cream.
Flavouring made from herbs
suchassweetflag,angelica,
nutmeg, star anise, etc.
flavouringofItaliancitrus
fruit with a hint of orange
blossom.
- COCKTAIL 14° (l 1)
with natural colouring (l 1)
Infusion and distillate of herbs
and berries: cinnamon, mace,
Iris germanica and Damask
rose.
- SAINT GEORGE 14° (l 1)
- ALKERMES red 14°
Distillate of Marasca cherries
and original spices.
peach, melon, cherries, etc.
- CAFFÈ KENIA 14° (l 1)
cocoa beans from Ecuador.
A delicate blend of herb
distillates and citrus fruit
infusions.
of mountain coffee.
- JAMAIQUE 14° (l 1)
Intense,lingeringflavour
of Jamaican rum.
*
NO ARTIFICIAL COLOURINGS – NO PRESERVATIVES
ALCOHOL-FREE (with fruit purée)
- VANIGLIA
NATURALE
(l 2)
Delicateflavouringof
Tahiti vanilla.
- CONFETTO (l 2)
The perfume of
Mediterranean almonds
with vanilla accents.
- FRUTTI DI BOSCO (l 2)
Fragrantflavouringof
fresh forest fruits.
- TROPICANA (l 2)
A blend of tropical
flavouringsandfruit
purée.
SOAKING SYRUPS WITH A MILD ALCOHOLIC SENSATION (extra delicate)
- PRIMIZIE 70° (l 2)
of Brazilian cocoa beans.
Distillate and infusion
of Mediterranean fruit
- VANIGLIA
BROWN 70°
of peach, melon, cherries,
etc.
- LA ZAGARA 70° (l 2)
flavouringofItaliancitrus
fruits with a hint
of orange blossom.
(l 2)
Flavouring with Madagascar
vanilla infusion and distillate.
ofAmalfilemons.
5
A LTA G AMMA
6
100% PURE DISTILLATE
- RHUM AGRICOLE 50° (l 1)
Expert blend of Agricole
rhums.
- SELECTION
KIRSCH 50°
(l 1)
100% pure cherry distillate
aged in ashwood barriques.
- SELECTION
WILLIAMS 50°
(l 1)
100% pure pear distillate aged
in ashwood barriques.
NATURAL INFUSIONS
- VANIGLIA TAHITI 60° (l 1)
Infusion and distillate of pure
Polynesian vanilla.
- ORANGE ROYAL 60° (l 1)
of Antilles oranges.
- ORIGINAL
TRIPLE SEC 60°
(l 1)
of Mediterranean citrus fruits.
7
F RUIT AND C HERRIES
8
FRUTTA PIÙ (semi-candied)*
- FRAGOLA
small fruits (Kg 1,35)
Delicious, fragrant,
soft-candied strawberries.
- LAMPONE (Kg 1,35)
Delicious, fragrant,
soft-candied raspberries.
*
- MIRTILLO (Kg 1,35)
Delicate, medium-sized,
soft-candied blueberries.
- MORA (Kg 1,35)
Soft-candied blackberries.
- ANANAS (Kg 1,35)
Soft-candied Caribbean
quality pineapple.
-20° DOES NOT FREEZE IN THE FREEZER
< 220° DOES NOT COOK IN THE OVEN
CHERRIES
- CILIEGIE DI VIGNOLA
AL KIRSCH 23°
(Kg 3,10)
Original Vignola cherries,
traditional size and texture.
- AMARELLE 15°
(l 3)
Pitted wild cherries in a
lightKirsch-flavoured
liqueur.
- AMARELLE 15° (boxed)
(square jar - l 0,315)
Wild cherries in a light
Kirsch-flavouredliqueur.
- CILIEGIE
AL LIQUORE 15°
(round jar - g 300)
Pitted wild cherries in a
lightKirsch-flavoured
liqueur.
9
A LMOND AND Z ABAIONE
10
ALMOND (no preservatives)
- MARZAPANE 70 (Kg 12,5)
Block of pure almond and
sugar marzipan (70% almonds).
Exclusive recipe.
- PASTA REALE MODEL
(kg 2,5)
Almond and sugar modelling
paste, soft and mouldable.
ZABAIONE AND SHUGLASS (poured fondant)
- ZABAIONE
NATURALE(concia)
(kg 2,5 - pack of 4)
Special recipe of traditional
zabaione with Marsala.
- SHUGLASS BIANCA
(white)
(Kg 15)
Special shiny white icing
for cream puffs.
11
C HESTNUTS AND C ANDIED F RUIT
12
CHESTNUTS (artisanal production)
- MARRONCINI
PIEMONTE
(drained) (Kg 3,8)
Piedmont chestnuts, the
finestofItaly.
- ROTTAME MARRONI
SELEZ.
(drained)
(Kg 4)
Chestnut chunks, large
pieces.
- MARRONI AVELLINO
GROSSO
(drained)
(Kg 4)
Classic Italian chestnut.
*Size: 4 x hg
- MARRONI PIEMONTE
GROSSO
(drained)
(Kg 4)
Large Piedmont chestnuts.
*Size: 4 x hg
- MARRONI PIEMONTE
MEDIO
(drained)
(Kg 4)
Medium-sized Piedmont
chestnuts.
*Size: 5 x hg
- CREMA MARRONI
(Kg 5,6)
100% chestnut cream.
* no. of chestnuts in 100g.
CANDIED FRUIT (artisanal production)
- SCORZONE ARANCIA
NAVEL (diced)
(Kg 3)
Diced navel orange peel
9x9.
- CEDRO DIAMANTE
CUBETTI
(Kg 3)
Diced Diamante citron 9x9.
- SCORZONE ARANCIA
NAVEL (quarters)
Navel orange peel
quarters.
(Kg 3)
- PASTA DI SCORZA
D’ARANCIA NAVEL
(Kg 3)
Navel orange peel purée.
- FILETTI DI ARANCIA
NAVEL
(Kg 3)
Navel orange peel strips.
- PASTA DI SCORZA
DI LIMONE
(Kg 3)
Lemon peel purée.
- LIMONE CUBETTI (Kg 3)
Diced lemon peel.
- FILETTI DI LIMONE
(Kg 3)
Lemon peel strips.
- RONDELLA
D’ARANCIO NAVEL
(Kg 3)
Candied navel orange
round slices
- ALBICOCCHE
CANDITE
(Kg 3)
Candied apricot halves.
- PERA CUBETTI (Kg 3)
Diced candied pear.
13
G ELATINES, G LAZE, I CING
AND C HOCOLATE C REAMS
14
GELATINES FOR COLD GLAZES (high yield)
- NEUTRA (Kg 5)
MORBIDA
(kg 1 - pack of 6)
(Kg 5)
High-quality soft gelatine,
ready to use.
High-quality soft
chocolate gelatine for
shiny glazes.
- NEUTRA MORBIDA
- COVER GLASS
- CIOCCOLATO
Flavourless gelatine made
from high-quality
ingredients.
- CIOCCOLATO (Kg 5)
(Kg 5)
High-qualityflavourless
soft gelatine,
ready to use.
High-quality gelatine
for shiny glazes.
TRADITIONAL HOT GELATINES (high yield)*
- ALBICOCCA
Dilutable (Kg 5 / Kg 13)
- NEUTRA (Kg 13)
Dilutable
- FAST ALBICOCCA
Spray (Kg 13)
- FAST NEUTRA (Kg 13)
Spray
Gelatine with apricot
purée for hot glazing
diluted with 50-60% water.
Flavourless gelatine for
hot glazing diluted with
50-60% water.
Apricot-flavouredgelatine,
ready to use. Suitable for
spraying using a glazing
device. (Gun).
Flavourless gelatine, ready
to use. Suitable for spraying
using a glazing device.
(Gun).
*
NO HYDROGENATED FAT
CHOCOLATE CREAMS (high yield)
- PREMIUM (Kg 5)
- CREMA VIENNA
- CREMA BIANCA
(Kg 5)
Cocoa and hazelnut paste
forpre-bakefillings
andopenflans.
- PIEMONTE (Kg 5)
(White)
(Kg 5)
- CREMINO (Kg 5)
- PASTA CACAO SCURA
(Kg 5)
Cocoapasteforflavouring
creams.
15
J AMS AND F RUIT
16
GLUTEN-FREE JAMS AND MARMELADE (only Italian fruit)
- PASSATA ALBICOCCA
TIPICA DURA
(kg 12)
Hard purée, Italian
apricots, 40% fruit.
- PASSATA ALBICOCCA
SUPERIORE
(Tin kg 3,2)
Superior purée made with
50% apricots grown near
Mt Vesuvius.
- PASSATA ALBICOCCA
SUPERIORE
(kg 12)
Product of excellence:
apricot purée, 70% fruit.
- CONFETTURA EXTRA
ALBICOCCA
(Tin, kg 3,2)
Extra jam, apricots grown
near Mt Vesuvius, 50% fruit.
- CONFETTURA EXTRA
CILIEGIE
(Tin kg 3,2)
Extra jam made with 50%
Italian cherries.
- MARMELLATA DI
ARANCE (dolce)
(Tin kg 3,2)
Marmalade made with
selected sweet oranges.
- PASSATA ALBICOCCA
70%
(Tin kg 3,2)
Product of excellence:
apricot purée, 70% fruit.
- PRUNELLATA
(Tin kg 3)
Characteristic plum jam,
110% fruit.
- PASSATA ALBICOCCA
- CONFETTURA EXTRA
ALBICOCCA CON
SCORZA D’ARANCIA
(kg 3,2)
Extra jam, 50% apricots,
with orange peel.
- CONFETTURA EXTRA
MORESKA
(kg 3,2)
Characteristic extra jam
with 160% sour cherries.
- CONFETTURA EXTRA
MIRTILLI
(Tin kg 3,2)
Extra blueberry jam,
50% fruit.
- STRACCIATA VERA
AMARENA
(Tin kg 3,2)
Characteristic sour cherry
jam, 120% fruit.
- PASSATA MORA
(kg 5,5)
Blackberry purée,
35% fruit.
TIPICA MORBIDA
(kg 12)
Soft purée, Italian
apricots, 40% fruit.
FRUIT ( 90% fruit)
- FRUTTI MELA
(kg 2,5)
Diced apple, 90% fruit.
- FRUTTI PERA
(kg 2,5)
Diced pear, 90% fruit.
17
D ENSE A ROMA
18
AROMA PIÙ (selected ingredients)
- LIMONE (kg 1)
- MANDORLA (kg 1)
- ARANCIO (kg 1)
- VANIGLIA (kg 1)
- LA ZAGARA ® (kg 1)
- VANIGLIA TAHITI (kg 1)
Made from pressed oils.
Made from almond oil.
Made with pressed orange
oils.
Made with natural vanilla
extract.
Made with natural oil of
orange blossom and citrus
fruit.
100% natural extract of
Polynesian vanilla.
- GRAN DORÈ (kg 1)
100% natural
- GRAN FORNO (kg 1)
Excellent blend of citrus
fruit and the perfume
of Bourbon vanilla.
- CAFFÈ (kg 0,7)
100% natural, made from
Sicilian citrus fruit. Ideal
forflavouringcreamsand
in batters for fried food.
- CROISSANT (kg 1)
100% natural
100% natural pressed
Sicilian orange and lemon
essential oils, natural
Tahiti vanilla pods and
real butter.
- BURRO NATURALE (kg 1)
100% natural
100% natural, made by
distilling superior-quality
real butter.
Made with a natural
extract of Santos coffee.
AROMA PIÙ BRILLANTE (deep colour)
- MANDARINO (kg 1)
Made from pressed
tangerine oil.
- ARANCIO (kg 1)
Made from pressed orange
oil.
- LIMONE (kg 1)
Made from pressed lemon
oil.
19
I CE C REAM L IQUORS- M AKING
20
ICE CREAM LIQUORS
(pack of 6)
- AMARETTO 28°
- MARASCHINO 28°
of Sicilian almonds.
Dalmatian cherry liqueur.
- NOCE 16°
- CAFECAO 28°
Liqueur made with cream
and a walnut infusion
Liquore di caffè
e cacao.
- KILT CREAM 16°
- CIOCCOLATOVO 16°
Whisky cream.
Liqueur made from sugar,
milk, eggs and cocoa.
- CURAÇAO BLU 28°
Infusion of oranges from
the island of Curaçao.
- MANDARINO 28°
Infusion of Sicilian
tangerines.
- CROCCANTINO
AL RHUM 16°
- ZUPPA IMPERATORE 16°
(Crème Caramel)
TOPPING PIÙ
(pack of 6)
- CIOCCOLATO
- CARAMELLO
- FRUTTI DI BOSCO
- FRAGOLA
Made from Dutch
chocolate.
(natural colour)
Made with 46% soft
fruit purée.
- AMARENA
(natural colour)
Made with cherry pulp,
withtheintenseflavour
of sour cherries.
Caramel with pure
caramelised sugar.
(natural colour)
Made with 46% strawberry
purée.
- LAMPONE
(natural colour)
Made with 46% raspberry
purée and juice.
ALCHOL FREE
21
F RUIT P URÉES
PURA® fruit purées are the finest examples of
Camel quality and technological innovation. This
product, the only one of its kind, has no preservatives, artificial colouring or flavouring and has
a shelf life of 18 months at ambient temperature.
High-quality, selected fruit is processed using an
exclusive, non-invasive technique that guarantees the product’s microbiological safety and the
sensory profile of the natural fruit. The special
packaging forms a total barrier to air and light
and ensures the product maintains its quality
over time. Nutritionally balanced due above all
to its MINERAL content (especially calcium), natural sugars (10% fructose) and fibre, typical of
thefreshfruit.Aflash-heatingproductionprocess
prevents bacteria growth and special packaging
protects the contents from contamination and
oxidation. This process is called “mild”: the fruit
is treated delicately without altering its aroma,
flavour or colour (patented process). After opening, store in the fridge for maximum 3-5 days.
PURA
- APRICOT (g 800)
- PASSION FRUIT (g 800)
- GREEN APPLE (g 800)
- YELLOW PEACH (g 800)
- RASPBERRY
- MANGO (g 800)
- PINEAPPLE (g 800)
- FOREST FRUITS
(seedless) (g 800)
22
(seedless)
(g 800)
- BLUEBERRY
(seedless) (g 800)
- PEAR (g 800)
READY-TO-USE LIQUID ICE CREAM
Thorough, continuous research into ice cream base
ingredients and processing, transformation and conservation techniques led Camel to develop two ice
creambasesandanegg-creamflavourin1litreTetrapak® cartons. The bases are made from wholly
natural ingredients, using only Italian milk and eggs.
Ready-to-use ice cream base for creams and dairy
flavours, ice cream base for fruit and egg-cream.
ALTO GELATO® is distinguished by seven factors that
make it unique and completely innovative:
• Extremely easy to use, no preparation needed
• No need to pasteurise therefore reducing
production times (ready in about 15 min.)
• Minimum waste
• Lower production costs (it costs less to buy
the base mix than to make it)
• Lower power and water consumption
• Lower personnel costs and greater management
control
• Food-service facilities are not required to keep
a pasteurisation record
ALTO GELATO
- GELATO BASE MAGRA (l 1)
low-fat base for creams
and dairy ice creams.
- GELATO BASE FRUTTA (l 1)
base mix for fruit ice creams.
- PRONTA CREMA (l 1)
- FIORDILATTE (l 1)
- CIOCCOLATO (l 1)
Camel base mixes may also be used with a Pacojet device
23
Creme anglaise
G IULIA C REME ANGLAISE
GIULIA
GIULIA is made by a state-of-the-art heat process
which maintains to the utmost the original fresh
characteristics of ingredients such as Italian cream,
milk and eggs. Combined with UHT technology, these simple, authentic ingredients make a ready-touse, natural liquid cream for bavaroises, mousses,
flavouredcreamsandcustard.
Supremely easy to use and highly versatile, it saves
the pastry-chef’s time while ensuring consistently
high quality. Now, with Giulia, every pastry chef can
createavarietyoffinepastrieswhilesavingtime,
ingredients and energy. This product is pasteurised
and ready to use.
Ingredients: Fresh, pasteurised milk and cream,
pasteurised egg yolk, sugar, vanilla extract. Shelfstable UHT product. Shelf life 12 months.
GIULIA UHT LIQUID CREME
- UHT BASIC CREAM (l 1)
for mousses, bavaroises,
pastry cream, crème brulée &
flavoured creams.
24
No artificial
colouring
No
preservatives
No artificial
flavouring
No chemical
additives
FOLLOW US ON
CAMEL TV
http://www.youtube.com/user/camelpasticceria
INGREDIENTS
Since our beginnings, our ingredients
have always been of the highest
quality and form the starting point for
creating products of excellence. We
have over the years built up an exclusive network of top-quality suppliers
worldwide based on mutual trust.
Each year we receive the highlyperfumedlemonsoftheAmalficoast,
bergamots from Calabria, headily
intense Tahitian vanilla. Not forgetting bitter oranges from the Dutch
Antilles(thefinestvariety)orthe
flavour-packedcherriesofDalmatia,
all ingredients that determine the
quality of cakes and pastries in the
best Italian cake shops. Camel has for
over 60 years made its soaking syrups
according to the same exclusive, unique recipes handed down through the
generations.
THE ART OF DISTILLING
As soon as they arrive at the distillery,
the selected ingredients are rigorously
checked followed by a slow but crucially important cold maceration so that
extracts and tinctures will maintain
intact the ingredients’ perfumes and
originalflavours.Lastly,someproducts
are infused at length while others are
distilled in our discontinuous stills or
in special stills for fruit and herbs. This
concludes the production process for
our soaking syrups which are then bottled and dispatched to our customers.
08/2012
primeoffset.it
Distillerie Camel Spa
Via della Roggia, 20
Povoletto (UD) - Italia
Tel. +39 0432 664144
Fax +39 0432 664147
[email protected]
www.cameldistillerie.it
CAMEL TV
http://www.youtube.com/user/camelpasticceria

products catalogue - Distillerie Camel

Transcript

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