NEROPAN Red Fruits: White chocolate paste (46%) with red fruits (2.9%) and crunchy biscuits pieces Pistachio: Paste with almonds & pistachio, and crunchy biscuit pieces Caramel: Salted caramel (Fleur de sel) paste with short crust biscuit & crunchy biscuit pieces Multi Fill Butterscotch: Smooth & Authentic Multipurpose Butterscotch Paste Method Ready to use in cakes,…

NEROPAN SIMA Cake Mix is a powder Cake Mix concentrate for multiple purposes and gives a moisty and compact pound cake structure. Recommended for production of a wide range of sponge cakes, swiss rolls, pound cakes and cup cakes. Method Click here to download

NEROPAN A naturally matured, freeze-dried sour dough made from rye flour. Recommended recipes for Rolls, Baguette, rye bread Light, rye bread compact. Method (Gms) Mix- 500 , Flour – 850 Salt – 20, Gluten – 30 VX2T – 10, Yeast – 20 Water – 800

NEROPAN Convenient bread mix containing nutritious grains and sour dough. Recommended for Pane Sfoglita,Wholemeal fruit bread, Best brown bread etc. Method (Gms) Flour – 1500, Best Brown Mix – 500 Yeast – 40, Gluten – 20 Water – 1300

NEROPAN Natural & organic colouring agent in powder form produced from roasted & malted wheat flour. This product is used for its darkening properties, to add a hint of malt flavor to baked foods, and enhance the aroma Method (Gms) Neropan is a bread darkner in powder form made from carefully roasted malted wheat flour

ROGGENFIX (Rye Bread Flour) ROGGENFIX (Rye Bread Flour)The versatile base mix for the production of rye bread and rolls. Recommended for rye bread with raisins, Schwcrzwalder- Brot, Walnut Ring, Das Urige etc Method (Gms) Flour – 1200, Roggenfix – 800 Salt – 40, Yeast – 40 VX2T – 10, Water – 1300

ROGGENFIX (Rye Bread Flour) ROGGENFIX (Rye Bread Flour)The versatile base mix for the production of rye bread and rolls. Recommended for rye bread with raisins, Schwcrzwalder- Brot, Walnut Ring, Das Urige etc Method (Gms) Flour – 1200, Roggenfix – 800 Salt – 40, Yeast – 40 VX2T – 10, Water – 1300

DIA BAGUETTE DIA BAGUETTE Dia Baguette is a product for baguette it has a golden brown colour and typical crispy crust, the distinctive true french flavour. Recommended for baguettes and ciabatta breads Method (Gms) Flour – 900, Dia Baguette mix – 100 Fresh Yeast – 30, Water 650

VX2T (Bread Improver)VX2T (Bread Improver) VX2T (Bread Improver) World class bread improver.Recommended for all kinds of Bread, Baguette, Rolls & many more… Method Can be used in all of the above breads to improve strength and quality.

PANE LUCIANE (Foccacia Bread) PANE LUCIANE (Foccacia Bread) The versatile premix for the production of Mediterranean specialities.Recommended for Ciabatta & Mediterranean breads

GRAINEX (Multigrain Bread Mix) GRAINEX (Multigrain Bread Mix) Multi-grain mix of cereals and oil seeds, ideal for texturing and flavouring of bread products. Recommended for dark baguettes, toast etc. Method (Gms) Flour -1000, Grainex – 200 Yeast – 20, VX2T – 10 Salt – 20, Gluten – 10 Water – 750

KRAFTKORN KRAFTKORN The world famous base mix for great tasting multigrain bread and rolls. Recommended for Soft Roll, Baguette, Toast Bread etc. Method (Gms) Flour – 1400/1500, Kraftkorn – 600/500 Fresh Yeast – 40, Water – 1200 VX2T – 2, Neropan- 10

99.9% Concentrated Butter 99.9% Concentrated Butter Belgium Origin, designed specially for pastry sheet applications. Concentrated with 99% milk fat, giving magnificent flavour and perfect result. Easy to handle with perfect elasticity. Very recommended for croissants, pastry, millefeuille. Available in 2kg

Patisy 78% Fat Butter Patisy 78% Fat Butter Exclusive blend with Corman butter, the no. 1 butter, favorite of the best Pastry Chefs. Made from a selection of first quality butters and selected vegetable oils. APPLICATIONS:All layered pastry applications. Ideal for croissants. Its optimum extensibility is obtained when its temperature is between 12°C and 18°C.…

Corman Dairy Butter Corman Dairy Butter Smooth texture with pure butter taste. All Layered dough (puff pastry, croissant, danish). With the great taste of fresh cream. Easy to work with, all year round. Consistent quality all year long. Available in 2kg

Corman 82% Extra Corman 82% Extra Unique recipe based on meticulously selected raw materials. Moderate melting point thanks to our know-how in fat. Unlike other butter sheets who have a higher melting point, Corman Extra Butter offers a better perception of our butter flavour.​ Easy to work with. Remarkable plasticity and flexibility. Time saving :…

Energy Bar Cutters Now that you’ve prepared the mix, how do you cut it to desired sizes? Manual + motorised cutter from Mia FoodTech for Brittle bars is strong, studied to increase the continuous production saving operators energy and time. Table in stainless steel with cooling system it’s used to mix and roll after the…

Cookers Cooking involves mixing various ingredients, like Nuts, Granola etc. with the binding agent (sugars, honey etc.) while heating them simultaneously. The heating causes the sugars to thicken and make the entire lot hard and sticky. CT cooker has double planetary mixing arms, attached to powerful motors, which effortlessly go about mixing all the ingredients.…

Praline Refrigerators Praline Refrigerators from Friulinox preserve your expensive Chocolates for long durations. Humidity control can be adjusted between 40 & 60% and temperature between 14⁰C & 18⁰C. This prevents surface blooming on chocolates. The same unit can also be used to store pastries, by adjusting the temperature & humidity. Available in both, Vertical (steel or glass door)…

Blast Freezers Blast Freezers Post production treatment of pastries & ice-creams are critical for their shelf life & for preserving their taste, texture, structure & consistency. In the past few years, the Indian dessert industry has begun to take advantage of blast chillers & freezers and thereby have greatly enhanced quality of ice-creams, pastries &…

GIRAFE Gigamix Machine diameter 270mm Output max 2200W Total length 570mm R.P.M. loaded 4000 R.P.M. Total length 570mm Volume 100 to 300L Weight 79Kg

SMX SMX 600E SMX 700 E SMX 800 E Blender tool SMX 800 E 530 mm 600 mm 680 mm 430 mm 850 W 925 W 1000 W 9500 rpm 9500 rpm 9500 rpm

Senior Motor Block 2000 Mixer tool M90H 410 mm Mixer tool M500 500mm Blender tool AC070 410 mm Whisk tool F90 Ricer Tool AP90 500 mm 245 mm 420 mm 500 W 3000-9500 rpm

Senior Standard PMX98 Motor Block BM250 Mixer tool M250 Mixer Tool M250XL Whisk Tool F250 Ricer Tool AC004 300 mm 300 mm 400 mm 205 mm 420 mm 350 W 350 W 9500 rpm 0-9500 rpm

Junior Junior Standard MX020 Junior Blender MX 110 Junior Motor block AC 100 Blender Tool AC066 Mixer tool AC105 Extended Mixer Tool AC105 Whisk Tool AC102 Ricer Tool AC103 225 mm 220 mm 220 mm 225 mm 300 mm 185 mm 225 mm 270 W 270 W 270 W 0-12000 rpm 0-12000 rpm 0-12000 rpm

Isetta & Isabella Simplicity, safety, hygiene & performance are four words that can sum up Carpigiani pasteurisers. With capacities from 7 litres upto 180 litres, these rugged machines satisfy most stand-alone ice-cream parlour’s mix treatment requirements. Safety can’t be an impediment on the path to realising your dreams. All machines are HACCP compliant. MD95 Dynamix…

Isetta & Isabella One of ISA’s time-tested models, the Isetta combines simple grace with practicality & offers you display from 4 up to 12 tubs. The Isetta can also hold as many tubs just below the displayed tubs & storage for more tubs (except in Isetta 4). Its designed to hold 360 x 165 x…

Blast Freezers. Post production treatment of pastries & ice-creams are critical for their shelf life & for preserving their taste, texture, structure & consistency. In the past few years, the Indian dessert industry has begun to take advantage of blast chillers & freezers and thereby have greatly enhanced quality of ice-creams, pastries & other desserts.…

CONCA (Conching Machine) A fundamental element to complete the chocolate transformation process as it removes the negative “acidity” and any residual humidity, hence maximising the quality of the transformed product. The mixer, located at the centre of the heated tank, has the task of continually mixing the chocolate, oxygenating it in order to obtain, within…

MICRON 25 & MICRON 50 (Ball Mill Refiner) The Micron ball refiner was designed for the production of spreadable creams, anhydrous pastes for ice creams, pralinated products and cream sweets. The machine is equipped with a refrigerator with the purpose of regulating, within the set limits, the excess heat caused by the friction generated between…

GRINDER Third component of the Selmi Bean to Bar range, this machine has the specific task of grinding the cocoa nibs in particles of size between 200and 250 microns. The product, once inserted into the hopper, is crushed by stainless steel pins to obtain a “pre-refined” paste. Versatility and ease of use allow this machine…

WINNOWER The second component of the Selmi Bean to Bar line, this machine has the function to transform the previously roasted cocoa bean into nids of various sizes. The stainless steel mill delivers a perfect crushing: the cycle provides two separate and adjustable airflows which separate the product from its peel. Compact size Suitable for…

ROASTER The coffee roaster Roaster uses an exclusive air cyclone system (vertiflow® patent) which is very versatile and can also be used for the roasting of hazelnuts, almonds, pistachios, barley, etc. The machine has a number of programs which control the heating temperature of the air used for roasting via the probe at the heart…

SELMI BEAN TO BAR PLANT BEAN TO BAR There’s hardly a Chocolatier breathing, who doesn’t want to have their own Bean to Bar setup. What else could come close to transforming your thoughts into taste. Selmi Bean to Bar range lets you realise this dream, with precision, technology and style.

SPIDER – Compact cooling system for moulds Designed for being connected to Selmi TUTTUNO, Mould loader 175and Moulding line 275 The power supply to the Tunnel is timed and assisted by a Loading belt Output cooled product on the same axis of input in order to increased the productivity Cooled and dehumidified air flow, thanks…

TUTTUNO The most professional & compact solution for simultaneous dispensing of Shell & Filling. Direct connection to tempering machine (for continuous supply of Tempered Chocolate for shell) Hopper for Filling. Possibility of adding chopped nuts in the Filling. Optional Automatic Mould Loader & Vibrating table. Advanced technology but simple touch-screen controls. Precision dosage. Legendary Selmi…

Comfit Panning Machines Tunnel 300-400 Can be used with Plus Ex, Futura Ex and Top Ex Designed for the artisanal needs of patisseries and chocolateries Machine is entirely controlled via a touch screen Heated coating area (day and night) Can be connected to a detacher Option to modify to three phase 220 V – 50/60…

Comfit Panning Machines Comfit Panning Machines First coating pan on the market to be equipped with a dehumidified cooling system Rapid change between cold and hot air Can be equipped with automatic Spray System Interchangeable air filter The coating pan is made entirely of AISI 304 steel and is equipped with an electronic speed control…

ENROBING BELTS Specially designed to work with Selmi tempering machine range (Except Selmi One & Color EX), enrobing belts from Selmi are suitable to coat either entirely, partially or just the bottom, of Hard Ganache pieces, Cookies etc. The enrobing belt is in three sections and installed on a tilting trolley. The loading area can…

Tempering Machines Robust construction, precise temperature control, accurate dosage and easy operations – define Selmi Tempering Machines. The range is suitable for beginners to professional high production artisan chocolatiers. All machines are supplied with heated vibrating table as standard. Models with ‘EX’ have removable worm screws. Model TankKg Capacity Kg/Hr Removable Augur Enrobing Belt Suitable…

Vertical Batch Freezers Ceding to the demands of the Indian Artisanal Ice Cream market, Delta presents the VBF series of Vertical Batch Freezers. Completely built in Europe for Delta Nutritives, the VBF series combines technology, performance & robust build quality, at a price that’s easy on the Indian consumer who’s looking for quality & performance.…

Soft Ice-Cream Machines Table Top Carpigiani softy machines are technologically the most advanced in the global market & give a gourmet feel to soft ice-cream, which is normally considered pedestrian. All models are equipped with the 2E beater, which doesn’t need a scrapper blade & hence, no recurring costs. The patented direct expansion freezing cylinder,…

Soft Ice-Cream Machines Table Top Carpigiani softy machines are technologically the most advanced in the global market & give a gourmet feel to soft ice-cream, which is normally considered pedestrian. All models are equipped with the 2E beater, which doesn’t need a scrapper blade & hence, no recurring costs. The patented direct expansion freezing cylinder,…

Thick Shake Machines GR-127 – Thick shake machine Thick Shakes have managed to beat the fads & passing trends in the food industry & remain in demand across the market. But the problem is with unreliable machinery & inconsistent results. GR-127 from Sentocel-GBG (Carpigiani Group) is an economically priced, reliable and technologically advance Thick Shake…

Mister Art Nostalgic dreams… Now here’s a display cabinet that catches one’s attention to its design, before the eyes move to the products displayed. The deliberately old-fashioned design is to evoke childhood memories in customers of all age groups. Keep in the centre of a mall’s atrium or use it at catering events, the il…

Batch Freezers- Labo & Labotronic HEH Series MAESTRO – Multifunctional batch freezers for ice-cream & pastry The Maestro was conceived out of the fantasies of millions of chefs worldwide. Never before could a single machine help precisely, perfectly & professionally prepare ice-creams & sorbets, chocolate products & pastry products. HACCP compliant. Optional beater for regular…

Batch Freezers- Labo & Labotronic HEH Series Labo 1420 M Electromechanical controls & compact size. Best suited for hotels, restaurants, single parlours & caterers. Hard-O-Matic consistency monitoring system. Labo XPL/P series Shaft-less beater & spring mounted PTFE scrapper blades. Hard-O-Time consistency monitoring system. Retractable water spray with hose lock & continuous flow. Best suited for…

Batch Freezers- Small Freeze n Go The Freeze n Go is the smallest machine by Carpigiani, yet with technology that has surprised the industry. This model is designed to produce 500 ml of ice cream in just 5 mins (from chilled mix). The removable freezing bowl is designed to behave like the patented Carpigiani freezing…

Pasteurisers & Pasteurisers Cum Ageing Vats Simplicity, safety, hygiene & performance are four words that can sum up Carpigiani pasteurisers. With capacities from 7 litres upto 180 litres, these rugged machines satisfy most stand-alone ice-cream parlour’s mix treatment requirements. Safety can’t be an impediment on the path to realising your dreams. All machines are HACCP…

Elle & Vire Mascarpone Based on its French dairy expertise and proximity with chefs, Elle & Vire has developed UHT Mascarpone with all the qualities of a fresh one. Easy to work – Semi -thick texture A longer shelf-life – UHT pack Ideal for both sweet and savoury creations. Available in 1 Ltr

Elle & Vire Cooking Cream For use in a wide range of recipes, Elle & Vire Professional Vanilla Crème Brûlée has that warm, homemade flavour. For over the years, Elle & Vire Professional Vanilla Crème Brûlée has been a benchmark producton the market. Made with Bourbon vanilla, this mix offers excellent hold against alcohol and…

Elle & Vire Cooking Cream Elle & Vire 35% excellence cooking cream is a cream with a low reduction rate and fast cooking time, which retains all of the flavours and nutritional properties of the ingredients while saving time, practical packaging allowing for easier dosage and optimum conservation. Elle & Vire Professional Excellence Cooking Cream combines…

Excellence Whipping Cream AN UNRIVALLED NATURAL DAIRY-FRESH TASTEIdeal to use plain or flavoured with vanilla and whipped. Elle & Vire® Excellence 35% Whipping Cream is specially designed for chefs who value taste. The technical performances of Elle & Vire® Excellence Whipping Cream (ideally suited for incorporation in recipes for dessert or decorations) and its exceptional dairy-fresh…

Powder Products Item Code Flavor Range Dose gms per kg of mix Packing in kg 6019 Base Divina 105 2