NEW PRODUCTS JUNE 2021 - ICAM Professionale
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NEW PRODUCTS JUNE 2021
VEGAN WHITE
COUVERTURE CHOCOLATE
WITH YOGHURT
Icam R&D laboratory, in col-
laboration with the technical CHOCORICE COLOUR
CHOCOYO
team, introduces two new reci- COCOA AND RICE WHITE WITH YOGHURT
pes using cocoa butter of Icam
prime pressed production. CACAO
min
COCOA BUTTER
average
MILK POWDER
average
Total
Fat
COCOA BUTTER
average
These new couvertures re-
spond to the most innovative 45% 39% 20% 38% 32%
YOGHURT
trends of the market and the POWDER
CODE 8199
most rigorous food require-
ments.
FLUIDITY
RECOMMENDED USES
17% CODE 8198
RECOMMENDED USES
FLUIDITY
The results are a new Chocola-
te with a refreshing taste and
a new vegan couverture desi- VEGAN
gned to meet the demand for LACTOSE FREE
lactose-free products and new LECITHIN FREE
vegan consumption trends.
FLAVOUR FLAVOUR
Vegan cocoa and rice couverture in a recipe whe- A new recipe that combines the deodorised co-
re rice powder replaces milk, specifically designed coa butter of prime pressed production with a
to meet the demands of dairy-free products. new ingredient, yoghurt in powder (17%).
A full-bodied taste of soft Chocolate and Cocoa. A new White Chocolate is born with the typical ta-
Excellent crystallization. Wide variety of uses. Ve- ste of yoghurt, fresh and sour, sweet and rounded
gan certified and Lactose Free. by notes of vanilla.
COCOA SWEETNESS
5 5
4 4
3 3
2 2
ACIDITY MILK
1 1
BITTERNESS
VANILLA
VANILLA YOGHURT
SUGAR
CREAMS
Icam Linea Professionale enrich-
es the creams’ product range NOSETTA NUTTY
presenting 5 new proposals, ZEROP CREAM
with new tastes and uses.
LOW FAT COCOA Total HAZELNUT LOW FAT COCOA Total HAZELNUT
New filling creams to increase POWDER average Fat paste POWDER average Fat paste
the offer: a refined hazelnut 6% 34% 35% 8% 38% 7%
taste with 35% of the fruit, a
classic pistachio cream, a new CODE 7553 CODE 7556
STRUCTURE STRUCTURE
caramel cream to follow the Soft spreadable cream. RECOMMENDED USES Spreadable cream RECOMMENDED USES
market trends and a new very for filling.
versatile hazelnut cream.
For the ice cream makers, a new
No
dark coating cream to produce hydrogenated fats
ice cream sticks and cones,
simple and immediate to use.
DESCRIPTION DESCRIPTION
Premium cream with a refined and intense taste Spreadable hazelnut cream, with a compact and
of gianduja, in a balanced mix of cocoa and shiny texture. As a filling to use pure or with the
roasted hazelnut, slightly sweet in the finish. addition of chocolate to enhance the structure.
Tender texture, glossy appearance. Excellent with the addition of inclusions.
Excellent as a filling, topping, glazing of baked In pastry, suitable as a flavouring when combined
cakes and sponge cakes in general, to use as with creams. Perfect for filling croissants, cakes
it is or with the addition of chocolate or cocoa and mono. It can be used in the oven, with the
butter to enhance the structure, even with the attention of covering it. It can be used as an ingre-
addition of inclusions. Perfect as a proposal in dient in the “Fast ice cream” technique.
jars, as it is or customized. It contains 7% of lactic matter.
In pastry, suitable for flavouring creams, filling
baked cakes and sponge cakes. It can be used
in the oven, with the attention of covering it. Ex-
cellent for glazing small pastries and profiterole:
in a positive display it maintains its brilliance.
In ice cream, it can be used for marblings and
sauces, both pure and with inclusions, suitable
for fast and soft ice cream recipes. It contains
7% of lactic matter.
CREAMS COATINGS
CLOE CARAMEL GLASOVER ICE
ZEROP CREAM DARK ZEROP
PISTACHIO Total LOW FAT COCOA LACTIC MATTER Total LOW FAT COCOA Total
PASTE Fat POWDER average average Fat POWDER average Fat
15% 34% 4% 11% 41% 18% 63%
CARAMEL
POWDER
CODE 7564 CODE 7568 CODE 7567
STRUCTURE
Soft spreadable cream. RECOMMENDED USES 8% RECOMMENDED USES
STRUCTURE
Fluid icing. RECOMMENDED USES
STRUCTURE
Compact and melting
cream.
No No No
hydrogenated fats hydrogenated fats hydrogenated fats
DESCRIPTION DESCRIPTION DESCRIPTION
Pistachio cream with the distinctive flavour of the Anhydrous cream which remains soft when cut. Ice cream coating with a premium recipe, without
fruit, round, with delicate notes of white chocola- Intense taste of caramel and toffee. palm oil and hydrogenated fats.
te, easy melt in mouth. The absence of palm oil Wide range of uses: filling, glazing, decorations. Full and persistent taste of good cocoa, which is
makes it a premium proposal. Soft texture with Excellent for glazing cakes and big leavened enhanced in combination with negative temper-
bright appearance. In positive showcase it main- products, mignons and ice cream sticks. ature, bittersweet, balanced and clean. Excellent
tains the brilliance. As a filling for pralines, with the addition of choco- shininess. Very extra-dark colour.
Perfect for filling croissants, cakes and mono. In late for a greater structure, even with the addition The good texture and quality of the fats confer a
pastry, as a filling to use alone or with the addition of inclusions. Interesting when used for flavouring good coverage and fluidity to the product. Per-
of cocoa butter or white chocolate to enhance creams, mousses, ganaches and fillings. fect for glazing ice cream sticks, bonbons, cones
structure. Interesting as profiterole or “rocher” For a softer structure, it can be whipped in a and semifreddi. Interesting with the addition of
glaze. It can be used in the oven, with the atten- planetary mixer: excellent for decorating and as a inclusions. It does not require tempering.
tion of covering it. If personalized with inclusions frosting for cupcakes. Melt at 40 ° C and use directly on frozen pieces.
and additional pistachio paste, it can also repre- Also excellent for creating the stracciatella effect.
sent a proposal to pack in jars or a premium fil-
ling for Italian Easter Colomba and other festive
leavened desserts. In ice cream, it can be used as
a sauce, glaze in combination with cocoa butter
and / or oils.
ICAM LINEA PROFESSIONALE
% Cocoa butter AVERAGE
CHOCOLATERIE PASTRY ICE-CREAM
% Total fat AVERAGE
Creams and mousses
% Cocoa MIN
% Sugar MAX
Hollow shapes
Hot chocolate
Baking stable
Icing/Glazing
Baking bases
Coating-pan
Decorations
Stracciatella
Ingredients
Ganaches
Moulding
One-shot
Coatings
Coating
VEGAN COUVERTURE 4kg / 3 pcs FLUIDITY
8199 Chocorice 45 35 39 -
WHITE CHOCOLATE WITH YOGHURT 4kg / 3 pcs
8198 Chocoyo - 30 32 38
weight
CREAMS taste colour bucket
7339 ZeroP Dark Cream Cocoa 8kg
7338 ZeroP Hazelnut Cream Hazelnut 8kg
7340 ZeroP Fillmilk Cream White chocolate 8kg
7553 Nosetta ZeroP Gianduja 6kg
7308 Cremicam Hazelnut 8kg
7326 Nocciolita Hazelnut 8kg
7556 Nutty Cream Hazelnut 6kg
7301 Elisa Cream Cocoa 8kg
7324 Extra Dark Cream Cocoa 8kg
7303 Icam Dark Chocolate Icing Chocolate 5kg
7323 Shiny Chocolate Icing Gel Dark Chocolate 5kg
7312 Vanini Cream Hazelnut praliné 5kg
7314 Edelweiss White Cream White chocolate 8kg
7568 Caramel Cream Caramel 6kg
7564 Cloe ZeroP Pistachio 6kg
1862 Hazelnut Paste Hazelnut 5kg
COATINGS
7567 Glasover Ice Dark ZeroP Cocoa 6kg
RECOMMENDED POSSIBLE APPLICATION
(01)08006070143762(15)701225(10)1141
CODICE 080004376
ONE DAY THEY WILL WONDER HOW WE
EVER MADE SUCH A PRODUCT...
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Visualizza ilcertificate at:
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