Description
Gelato Panini Light Mix for Ice Cream Burgers 5 kg
Gelato Panini Light Mix is a specialized recipe for preparing sweet buns for ice cream burgers. The Sicilian dessert brioche con gelato, already known worldwide, takes on a new dimension. The professional formula allows for easy baking in the Gofrex Gelato Panini Ice Cream Burger machine. Each 5 kg package allows for the preparation of up to 100 buns. Ingredients such as wheat flour, sugar, powdered eggs guarantee the proper consistency. Leavening agents ensure an excellent dough structure. Baking temperature of 170°C for 8-10 minutes yields a golden color on the buns.
The tradition of the Sicilian dessert gains a new dimension thanks to modern gastronomic solutions. The warm, crispy bun contrasts with the cold ice cream filling. The mix was specially developed to work with the Gelato Panini Press device. The recipe meets professional gastronomy standards. Gofrex ensures proven ingredient quality. The product may contain traces of milk and soy.
Features and Benefits
The professional mix recipe was developed specifically to meet gastronomic requirements. High-quality ingredients ensure consistent results. A simple preparation method reduces kitchen work time. The product’s efficiency allows for effective cost planning.
- Yield of up to 100 buns from one 5 kg package
- Simple recipe requiring only water and vegetable oil
- Quick preparation at a standard temperature of 170°C
- Universal use in Gelato Panini devices
- Stable dough consistency without lumps
- Even baking with a golden color
- Proven ingredient quality from Gofrex
- Long-term storage in a dry place
The mix uses traditional bakery ingredients in a modern formula. Wheat starch improves the texture of the finished product. Leavening agents guarantee a fluffy interior of the buns. Natural flavor enhances the taste of the baked goods. The recipe has been tested under professional conditions.
An economical approach to production costs is a key advantage. The high yield of the mix translates into low unit costs. Standard ingredients are readily available on the market.
Benefits for the Gastronomy Industry
Professional ice cream burger machines are gaining popularity in food service establishments. Gelato Panini Light Mix supports this dynamic industry.
- Increased profitability through attractive margins on ice cream desserts
- Attracting a younger customer base interested in new trends
- Diversifying product range compared to competitors
- Utilizing multifunctional devices for burgers and desserts
- Short preparation time improves venue throughput
- Product stability under various storage conditions
The Sicilian tradition of brioche con gelato attracts more consumers in the United States. Ice cream shops introduce new dessert concepts inspired by Mediterranean culture. Professional equipment enables consistent product quality. Customers appreciate authentic flavors and modern presentation.
Specification and Technical Data
The blend has been developed according to the highest culinary quality standards. Technical parameters take into account the requirements of professional equipment. Quality control covers every stage of production.
| Parameter | Value |
|---|---|
| Net weight: | 5 kg |
| Yield: | up to 100 rolls |
| Baking temperature: | 170°C |
| Baking time: | 8-10 minutes |
| Mixing ratio: | 1 kg mix per 1 l water |
| Vegetable oil: | 250 ml per 1 kg mix |
| Energy value: | 1629 kJ / 385 kcal per 100 g |
| Fat content: | 4.0 g per 100 g |
| Carbohydrate content: | 78 g per 100 g |
| Protein content: | 8.9 g per 100 g |
| Salt content: | 0.39 g per 100 g |
| Manufacturer: | Gofrex |
Active ingredients provide the proper dough structure during baking. Wheat flour forms the base of the recipe with proven qualities. Powdered eggs increase nutritional value and improve ingredient binding. Leavening agents work in a controlled manner at the appropriate temperature. The preparation process does not require specialized knowledge or additional ingredients.
Storage parameters take into account typical conditions for the foodservice industry. A dry and cool place preserves the product’s properties for a long time. The 5 kg package is optimal for medium and large foodservice establishments.
Preparation method and application
The dough preparation process requires basic kitchen tools available in every establishment. Mixing the ingredients takes a few minutes until a uniform consistency is achieved. There is no need for long dough rising, which shortens the total preparation time.
Preparation method: add 1 kg of the mix and 250 ml of vegetable oil to 1 liter of water, mix until smooth, bake at 170°C for 8-10 minutes.
The Gelato Panini Press device by Gofrex was specially designed for this mix. A temperature of 170°C is optimal for even baking. The 8-10 minute time ensures the proper color and texture of the rolls. The finished rolls can be filled with ice cream of various flavors according to Sicilian tradition.
Cultural and gastronomic context
The Sicilian dessert brioche con gelato has a centuries-old tradition on the island. Local bakeries prepared special rolls with the characteristic tuppo shape. The name refers to the traditional bun worn by Sicilian women. Contemporary interpretations preserve authentic flavors in a modern form.
The popularity of this dessert is spreading throughout Europe and reaching Poland. The younger generation appreciates the combination of tradition with innovation. Ice cream shops introduce original versions with local ice cream flavors. Social media promotes visually appealing desserts inspired by Italian culture.
