Fabbri 1905 Simple Gelato System Hazelnut Gluten-Free Premix Paste 1.35kg
₱2,855.00
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More than a century of authentic Italian gelato, pastries, and desserts craftsmanship
Fabbri 1905 Simple Gelato System Hazelnut Gluten-Free Premix Paste 1.35kg—creamy, roasted, and precise for pastry and frozen programs. This hazelnut gelato premix serves as a dependable hazelnut gelato base that delivers deep nut aroma, clean structure, and consistent results for crafted gourmet creations.
| Net Weight | 1.35kg |
| Sold Per Unit | 8 units per box |
| Shelf Life | best before 24 months |
| Storage Condition | room temperature |
| • Allergen Declaration: Manufactured in a facility where milk and products with wheat, soy, and peanut are present | |
preparation guide:
Mix 1 can of product with 2 equal cans of milk. Let stand for 20 minutes and churn. How to use: Gelato case temperature approx. -11°C, -12°C: 1350 g Simplè + 2000 g of milk. Gelato case temperature approx. -13°C, -14°C: 1350 g Simplè + 1800 g of milk. For lactose-free gelato: use lactose-free milk.
Profile
Italian hazelnuts, carefully roasted, yield praline depth with warm cocoa notes and a silken finish. As a hazelnut gelato premix, it spins dense gelato, supports semifreddo layers, and pipes smoothly for parfait inserts and entremets without graininess.
Features
Balanced sugars and stabilizers produce slow melt, neat spatula lines, and cabinet-stable body. This hazelnut gelato premix integrates with chocolate variegato, crunch inclusions, and glaze work, answering professional demands for speed, repeatability, and premium flavor.
Specifications
Method: 1 tin Simplé + milk (per guide), rest, churn. The hazelnut gelato premix performs across fine dining tasting portions, patisserie molds, bakery novelties, and gelateria pans—maintaining sheen, scoopability, and true nut character.
Relevance
Menus favor heritage nut profiles with clean labels and flexible output. Use the hazelnut gelato premix in: Gianduja Swirl Gelato terrine; Hazelnut–Espresso Semifreddo bar; Hazelnut Paris-Brest with gelato core. One beverage: hazelnut affogato.
Markets
Built for chefs, pastry teams, gelatieri, hotels, commissaries, chain restaurants, and concept cafés. Ideal for display cabinets, plated-dessert stations, prepacked pints, and R&D where a hazelnut gelato premix must hold quality across shifts.
Distributed by TOP Creamery, a partner in precision ingredients and menu development. Choose TOP for craftsmanship, innovation, and business-ready support—deploy this hazelnut gelato premix and hazelnut gelato base to anchor premium pastry and frozen dessert production.
Ingredients
glucose syrup, HAZELNUTS (26.5%), water, sugar, fructose, powdered skim MILK with LACTOSE <0.1%, emulsifiers E 471 (mono- and diglycerides of fatty acids), E 472e (mono- and diacetyl tartaric acid esters of mono- and diglycerides of fatty acid), E 477 (propane-1,2-diol esters of fatty acids), SOY lecithin, stabilizer E 417 (tara gum)
Allergen info: MAY CONTAIN EGG, PEANUT AND NUTS.
Less than 0.1 g of lactose per 100 g of product. The product contains glucose and galactose as a result of the lactose removal process.
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ABOUT THE BRAND RANGE
Pasteurized, balanced formulations, calibrated solids, and predictable overrun. Designed for HACCP-driven kitchens and food manufacturers requiring tight texture control and flavor fidelity.
Purpose-built for gelato, semifreddo, parfait inserts, molded novelties, and plated quenelles; compatible with variegati, inclusions, and finishing sauces used across contemporary pastry and frozen desserts.
Interoperability with Fabbri Delipastes, marbling pastes, and TOP Gourmet Sauces enables modular flavor architecture and multi-site consistency—outperforming single-note mixes within the same brand family.
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