4 - Complementary Products.pdf

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UPDATE 10/16

KNOW-HOW HANDBOOK

UPDATE 10/16

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UPDATE 10/16

4. COMPLEMENTARY PRODUCTS

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The Whipped cream must always be made using an Amorino approved machine.

RECIPE

Mix one liter of liquid cream (with a minimum 35% fat) and one medium cup of icing sugar.

The liquid cream that you’ll use must be cold (kept in the fridge) before use: if it isn’t cold enough, the whipped cream will not “take” in the machine and will not be whipped but stay liquid. Everything should be mixed in a disinfected recipient which is destined only for food use.

STORAGE

The whipped cream has a limited shelf life which is three days after its preparation.

It should always be kept at 3/4°C, (in the machine or in the positive fridge in a Tupperware or plastic wrapped).

Don’t forget, that if you add more cream to the machine without emptying it and cleaning it first, the shelf life of the new production will remain the same date as that of the

preceding batch still in the machine.

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WAFFLES & CRÊPES

WAFFLES - CRÊPES RECIPE EAT-IN TAKE OUT

WAFFLE WITH SUGAR

- Waffle - Icing sugar

porcelain plate + napkin

+

stainless steel cutlery

paper tray + napkin

+ plastic cutlery WAFFLE

WITH DARK CHOCOLATE

- Waffle - Icing sugar

- 30 gr of dark chocolate

WAFFLE WITH GIANDUJA

- Waffle - Icing sugar - 30 gr of gianduja

WAFFLE WITH CARAMEL - Waffle- Icing sugar

- 30 gr of caramel

WAFFLE WITH GELATO - Waffle- Icing sugar

- 2 x 50 gr of gelato

WAFFLE OUR SPECIAL

- Waffle - Icing sugar - 3 x 50 gr of gelato - Topping choosen by the customer

- 3 small whipped cream domes sprinkled of cocoa powder - Icing sugar

porcelain plate + napkin

+

stainless steel cutlery

paper tray + napkin

+ plastic cutlery CRÊPE

WITH DARK CHOCOLATE

- Crêpe

- 15 gr of dark chocolate - Icing sugar

- 15 gr of dark chocolate - Icing sugar - 15 gr of gianduja in diagonal

CRÊPE WITH CARAMEL

- Crêpe

- 15 gr of caramel - Icing sugar - 15 gr of caramel - Icing sugar

CRÊPE OUR SPECIAL

- Crêpe

- 3 x 50 gr of gelato - Icing sugar

- Topping choosen by the customer

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WAFFLE WITH CHOCOLATE/GIANDUJA/SALTED BUTTER CARAMEL

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Decorate with a zig-zag of prooduct all over the waffle.

WAFFLE WITH SUGAR

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Place the waffle on one of the iron at 200°C and close it and wait for 1 minute and 15 seconds.

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Take the waffle off the iron using the poking utensil provided.

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Dust with some icing sugar.

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Place the waffle on one of the iron at 200°C and close it and wait for 1 minute and 15 seconds.

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1'15"

200°C

1'15"

200°C

30 g

Chocolate

30 g

Gianduja

30 g

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1'15"

200°C

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Place 3 rolls of gelato about 50g each (3 centers of small cone).

Decorate with a zig-zag of prooduct all over the waffle: CHOCOLATE : 30 g / GIANDUJA : 30 g CARAMEL : 30 g

Put 3 small whipped cream domes (3 times the first button of the machine MUSSANA) next to the 3 rolls of gelato and sprinkle each dome with cocoa powder.

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Place the waffle on one of the iron at 200°C and close it and wait for 1 minute and 15 seconds.

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3x 50g

OUR SPECIAL WAFFLE

Our special is a waffle with 3 rolls of gelato, an extra topping chosen by the customer between dark chocolate, gianduia and caramel and an extra whipped cream sprinkled with cocoa powder.

WAFFLE WITH GELATO

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Place 2 rolls of gelato about 50g each ( 2 centers of small cone).

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Place the waffle on one of the iron at 200°C and close it and wait for 1 minute and 15 seconds.

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2x 50g

1'15"

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TRACEABILITY AND PROCEDURE:

As a frozen product, the waffles must be stored at -20 ° C (BBD: reported on the label) in their original packaging.

When transferring to -13 ° C (BBD: 10 days), unpack the waffles and place them in a container (hermetically sealed), taking care to note the date of the output from the freezer (-20 ° C) and the batch number on the finished goods traceability sheet.

SERVING:

Product of high quality, even frozen, its preparation may cause some reluctance on the customer. For this reason, make sure to unpack it in the back room or, if you do not have the opportunity (because of the configuration of the point of sale) do it with maximum discretion.

In case of objections from the Client, here you have some things to emphasize:

"Our Brussels waffle is delivered by Amorino already prepared to provide the customer with the same quality, the same flavors and procedures of hygiene and traceability in all our shops, from Berlin to Milan, from Paris to New York ..."

EXTRA GELATO ON WAFFLE

If the customer wants an extra whipped cream, it always correspond to three small domes on one side, (Press 3 times on the first button of the MUSSANA machine) and dusted of cocoa powder.

ON WAFFLE WITH GELATO:

3 small domes on one side with cocoa powder and a roll of gelato on the other

3 small domes on one side with cocoa powder and 3 rolls of gelato on the other

3 small domes on one side with cocoa powder and 2 rolls of gelato on the other

EXTRA WHIPPED CREAM ON WAFFLE

If the customer wants an extra gelato flavor, it corresponds to a roll of 50 g of gelato (equivalent at the center of a small cone).

EXTRA TOPPING ON WAFFLE

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CREPE WITH SUGAR

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Place a crepe on the griddle at 200°C using tongs.

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Sprinkle 10g of sugar in the center (two sugar doses).

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Fold both sides diagonally, then fold again slightly the left side.

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Dust with icing sugar. 4

Using the two spatulas, lift the crepe off the machine.

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Place a crepe on the griddle at 200°C using tongs.

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Sauce in the center:

CHOCOLATE: 15g / GIANDUJA: 15g SALTED BUTTER CARAMEL: 15g

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Dust with icing sugar. 4

Using the two spatulas, lift the crepe off the machine.

CREPE WITH GIANDUJA/CHOCOLATE/SALTED BUTTER CARAMEL

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Decorate with a zig-zag of product:

CHOCOLATE: 15g / GIANDUJA: 15g SALTED BUTTER CARAMEL: 15g

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Place a crepe on the griddle at 200°C using tongs and heat it

up for 20 seconds.

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Place it open on its serving plate; place then 2 rolls of gelato about 50g each (2 centers of small cone).

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CREPE WITH GELATO

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Dust with icing sugar.

20"

2x 50g

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Dust with icing sugar. Decorate with a zig-zag of product:

CHOCOLATE : 30 g / GIANDUJA : 30 g CARAMEL : 30 g

Put 3 small whipped cream domes (3 times the first button of the MUSSANA machine) at the fold of the crepe, and sprinkle each dome with cocoa powder.

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Place a crepe on the griddle at 200°C using tongsand heat it up for 20 seconds.

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Place it open on its serving plate; place then 3 rolls of gelato about 50g each (3 centers of small cone).

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OUR SPECIAL CRÊPE

30"

3x 50g

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TRACEABILITY AND PROCEDURE:

As a frozen product, the crepes must be stored at -20 ° C (BBD: reported on the label) in their original packaging.

When transferring to -13 ° C (BBD: 4 days) or in the fridge (BBD: 2 days), unpack the crepes and place them in a container (hermetically sealed), taking care to note the date of the output from the freezer

(-20 ° C) and the batch number on the finished goods traceability sheet.

SERVING:

Product of high quality, even frozen, its preparation may cause some reluctance on the customer. For this reason, make sure to unpack it in the back room or, if you do not have the opportunity (because of the configuration of the point of sale) do it with maximum discretion.

In case of objections from the Client, here you have some things to emphasize:

"As for our gelato, our traditional french crepe is made with fresh whole milk, fresh whole eggs and without additive nor conservative. It is delivered by Amorino already prepared to provide the customer with the same quality, the same flavors and procedures of hygiene and traceability in all our shops, from Berlin to Milan, from Paris to New York ..."

EXTRA WHIPPED CREAM ON CRÊPE

If the customer wants an extra whipped cream, it always correspond to three small domes on

horizontal line, at the base of the gelato, (Press 3 times on the first button of the MUSSANA machine) sprinkled with cocoa powder.

3 small domes in line with cocoa powder.

With topping: the extra gelato will be placed above all once the crepe closed (sugar, gianduja chocolate caramel salted butter).

With gelato: the extra gelato will be placed inside it, next to the other two rolls.

EXTRA TOPPING ON CRÊPE

If the customer wants an extra topping (chocolate, gianduja or salted butter caramel), it corresponds to 30gr of product and it is disposed diagonally above all once the crepe closed.

EXTRA GELATO ON CRÊPE

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MACAROONS AL GELATO

The frozen macaroons will be delivered like the desserts (on top of the delivery palette) and shall be easily identifiable by its label: ENTREMETS/MACARONS.

Please ensure that you handle the box containing the macaroons with great care, especially during delivery. They should be treated as priority and immediately stored in your freezer box, as they are more sensitive to temperature change than the ice cream.

Storage

The macaroons are presented on trays of 10 pieces and will be kept in your cell at -20 °C. As with the ice cream, they have a 10-day shelf life once they have been brought out of the freezer box. They should be served at -13°C.

At night, cover the trays with the lids and store them in your -13°C freezer.

Conservation

NB: the older macaroons on top must be placed in a sealed box (for example an Amorino cool box) and stored in the -13°C freezer.

The macaroon requires 15 minutes between the -20°C and the -13°C to reach its optimal temperature and be ready for consumption.

Be careful never to sell a frozen macaroon which has just come out of the -20°C for immediate consumption without first informing the customer (optimal tasting time: 15 minutes).

Serving

DIS

PLAY PRESENTATION

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Place 4 trays on the transparent display stand.

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The macaroons on the row displayed closest to you must be sold first.

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Do not leave a empty line of the tray. When 5 macaroons remain on the tray, Take out a new tray and place the 5 macaroons between the rows of macaroons closest to you.

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NB: remember to leave the plexi doors on the display cabinet closed to protect the macaroons from both heat and dust.

Record the flavor, the date when taken out of -20°C and the batch number on the traceability form. When there are older macaroons placed on top of a new tray, you can find their

expiration date and batch number reading the second-last line of your traceability form: the informations automatically match.

Before putting a new tray in the display, follow the same procedure of traceability used for the ice cream:

1. Stamp the date when taken out of –20°C on the tray’s label. 2. Mark the date on the traceability form as well.

Traceability

The macaroons are made with two shells made from egg whites, sugar and powdered almonds and filled with Amorino gelato. Only the coffee and chocolate shells are flavored.

We offer a range of 8 flavors: Cioccolato Amorino, Lampone, Pistacchio, Vaniglia, Caffè,

Caramello al burro salato, Inimitabile and Mango. Serve the macaroons using the focaccina tongs.

Customer sales

Two insulated boxes have been designed for take away sales of our frozen macaroons: 12 macaroons and 24 macaroons.

Always place the white film directly onto the macaroons before placing either the cover or the extra layer (for the box of 24 macaroons).

Customers should ensure that the macaroons are back in a freezer within ½ hour of purchase, and that they be consumed within 3 days.

For an optimal taste, the macaroons should be taken out of the freezer for 5-10 minutes before serving.

For later consumption

EATEN IN / TO GO

REF. MACBOX3

REF. MACBOX5

TO GO OR TO STAY

1 MACARON NAPKIN

2 MACARONS 1 SMALL MACAROON SLEEVE

3 MACARONS 1 SMALL MACAROON SLEEVE

4 MACARONS 1 LARGE MACAROON SLEEVE

5 MACARONS 1 LARGE MACAROON SLEEVE

6 MACARONS 2 SMALL MACAROON SLEEVES

7/8 MACARONS 1 SMALL MACAROON SLEEVE +

1 LARGE

9/10 MACARONS 2 LARGE MACAROON SLEEVES

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PASTRIES

BISCUITS

Assortiment de 5 biscuits :

• Hazelnut

• Chocolate hazelnut • Gianduja filling • Amarena jam • Fig

DLUO : 9 months.

• For instore consumption, place the 5 biscuits in a porcelaine Amorino plate.

• For take away, use the small plastic assortment bag.

Presentation of biscuits:

NOCCIOLINI AND WAFERINI

Nocciolini

A small treat made from meringue and hazelnuts from Piemont.

To add a little extra to our gelatos.

Waferini

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TARTS

• For 4 hours at room temperature

or

• In the positive temperature (drinks) refrigerator for 12 hours. Thawing guidelines:

• In the -20°C freezer until the expiration date indicated on the carton. • In the positive temperature (drinks) refrigerator for a maximum of 5 jours.

• At room temperature for two days maximum, always covered by a glass bell dome and as far as possible from any heat source, such as a waffle iron or bain marie machine.

Storage:

NB : Do not throw out the carton ; it can be used to store remaining pieces of tart at closing. Crostata alle Amarene

The traditional Modena cherry tart, with Amarene Brusche di Modena “protected designation of origin” (PGI) cherries. The Crostata alle Amarene is decorated with 3 domes of whipped cream sprinkled of cocoa powder. For in store consumption, it is served on an Amorino porcelain plate with metal knife and fork. For a take away order, the tart is served on an Amorino paper waffle plate with plastic knife and fork.

Torta Limone e Mandorle

Sicilian lemon (PGI) and Puglia almond tart. The Torta Limone e Mandorle is decorated with 3 domes of whipped cream sprinkled of cocoa powder.

For in store consumption, it is served on an Amorino porcelain plate with metal knife and fork. For a take away order, the tart is served on an Amorino paper waffle plate with plastic knife and fork.

Torta Gianduja e Pere

Shortbread tar with Pear and Gianduja. The tart is decorated with Gianduja topping and three domes of whipped cream sprinkled of cocoa powder. For in store consumption, it is served on an Amorino porcelain plate with metal knife and fork. For a take away order, the tart is served on an Amorino paper waffle plate with plastic knife and fork.

Torta Nerina

Dark chocolate tart sprinkled with icing sugar. The Torta Nerina tart is decorated with dark chocolate topping and three domes of whipped cream sprinkled of cocoa powder. For in store consumption, it is served on an Amorino porcelain plate with metal knife and fork. For a take away order, the tart is served on an Amorino paper waffle plate with plastic knife and fork.

All tarts are pre-cut in 10 equal pieces.

SUPPLEMENT OR SIDE OF GELATO:

If the customer wishes to add a supplement or side of gelato, add the equivalent of a medium cone roll (80g) to the empty side of the plate.

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There are 3 acceptable methods of presentation:

Presentation guidelines under glass dome:

A whole tart under the dome

Two half tarts of different flavors under two domes

4 different flavor under the same dome. (Reminder: a whole tart contains 10 parts, so the split by flavor should be 3, 2, 3, 2)

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Cut the cake in 4 equal slices and display it under the glass bell dome we used for panettone, on its black wooden tray.

Any opened Pandolce must always be kept either under the bell or put back in its properly resealed wrapping.

Brioche (sweet bun) slightly flavored with vanilla and filled with candied bits of orange and lemon.

It must always be served with whipped cream sprinkled of cocoa powder (included in the price):

• Eaten-in: On an Amorino plate with fork and knife. • Taken-away: In a focaccina cardboard plate with plastic

fork and knife. Or if the customer prefers, directly in a paper bag.

Serving:

IL PANETTONE

The traditional Italian winter holiday cake.

Delicately flavored with the essence of orange flower blossom, the Panettone contains generous amounts of candied fruit and almonds and is covered with crunchy sugar icing.

Cut the cake in 6 equal pieces and display it under the glass dome. Any opened Panettone must always be kept under the bell or put back in its properly resealed wrapping.

It must always be served with whipped cream sprinkled of cocoa powder (included in the price):

• Eaten-in: it is served on an Amorino porcelain plate with metal knife and fork.

• Taken-away: the Panettone is served on an Amorino paper waffle plate with plastic knife and fork, or if the customer prefers, in a brown paper bag (without whipped cream).

Once opened, the Panettone must be sold within 4 days. Shelf life after opening:

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CROISSANT

• Our 70g pure butter croissant will be delivered frozen and uncooked.

• They come in boxes of 70 croissants (2 sachets of 35) which you should store in your -20°C freezer box.

• They need to be cooked for 18-20 minutes at 165-175°C, after having been defrosted for 5-10 minutes.

• Shelf life: 1 day.

• Fan oven (convection).

• Which preferably has a cooking mode for pastries.

• With two shelves, which will allow you to bake a large number of croissants.

Recommendations for the oven:

• Supplier: DARTY • Make: ROWENTA

• Reference: OC786830 GOURMET PRO • Price: 399€ TTC

• Number of croissants baked per batch: 16 croissants on two shelves.

Model which has been tested and approved:

The croissants should be served in baskets (ref CORBEILLE). To serve:

• Eat-in: on an Amorino porcelain plate with a paper napkin. • To take away: an Amorino brown paper bag (ref POCHETTE).

The customer may request jam, chocolate, gianduja, or caramel as an accompaniment (at an extra cost), which you should serve in a little porcelain pot (ref POTCONF).

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STORAGE IN THE REFRIGERATOR

ROOM TEMPERATURE

GELATO and MACAROON

Best before/use by date on carton

or tray label

10 days – – GELATO

CAKES

or tray label

– – – FOCACCINA – – –

or tray label WAFFLE

or tray label

10 days - – CREPE

or tray label

4 days 2 days 45 minutes TARTS

or tray label

– 3 days 1 day TART

(the one to cut)

or tray label

– 5 days 2 days CROISSANT

or tray label

– – 1 day original container.

2 days in the

or tray label

–

7 days totally 2 days after

opening

– RED FRUITS

or tray label

– 10 days – PEARS

or tray label

– 10 days – PANDOLCE - _- - 4 days

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UPDATE

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UPDATE

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