Pregel CrumbOlé Gelato Recipes by Sanza CVBA

CrumbOlé Gelato Recipes

CrumbOlé Gelato Recipes Available since 2019, CrumbOlé has become a must for the gelato, pastry and bar sectors. Crunchy and versatile, it’s the perfect product for all sorts of uses. Thanks to its initial success, the range has broadened over the years, with the addition of a variety of delicious flavours ready to meet the needs of professionals in the sector. CrumbOlé is available in the following flavours: Classic, Classic Gluten Free, Cocoa, Otto Caramel, Cereals and Cocoa Beans Gluten Free, Lemon and Red Berries.

CrumbOlé can be used for the following: • Variegates and decorations for artisan and soft gelato • Bases, crunchy inserts and decorations for gelato cakes, semifreddo desserts, mousses and Bavarian creams • Crunchy inclusions for chocolate pralines • Crunchy inclusions and decorations for muffins, cakes and leavened products • Bases for baked or chilled cheesecakes • Crunchy inserts for "upside-down cakes" • Crunchy inserts on Covermax Decor for bakery products • Crunchy inclusions for tasty gelato snacks • Inclusions and decorations for frappés

Index Use

Chocolate and Passion Fruit with CrumbOlé Classic

Black Cherry Crunch with CrumbOlé Classic

Crunchy Zabajone with CrumbOlé Classic Gluten Free

PinoPinguino Biscuit with CrumbOlé Classic Gluten Free

Dark Choco Biscuit with CrumbOlé Cocoa

Ricotta, Pear and Chocolate with CrumbOlé Cocoa

Mascarpone and Orange with CrumbOlé Otto Caramel

Apple Pie with CrumbOlé Otto Caramel

Lemon Tart with CrumbOlé Lemon

Lemon Meringue with CrumbOlé Lemon

Farm Cheese and Red Berries with CrumbOlé Red Berries

Cinnamon and Red Berries with CrumbOlé Red Berries

Yogo Berry Cereals with CrumbOlé Cereals and Cocoa Beans GF

Chocolate Tartlet with CrumbOlé Cereals and Cocoa Beans GF

Other Recipes

Packaging

Use GELATO Take the desired amount and use it as a variegate through artisan gelato, or as a surface decoration for flat or wave shape gelato. AS A BASE FOR MOUSSES, BAVARIAN CREAMS, GELATO CAKES AND SEMIFREDDO DESSERTS Press the product onto the bottom of the ring or mould to create the base for the cake. Blast chill for a few minutes to crystallise the product. Add the gelato/semifreddo/mousse/Bavarian creams. AS A BASE FOR NON-FROZEN PASTRY APPLICATIONS (MOUSSES, BAVARIAN CREAMS) For best results, we suggest adding 10% melted butter to the CrumbOlé.

N.B.

Before use for these applications, it is important to carefully mix the whole amount of product in the bucket so the product is evenly distributed. Use the product at room temperature. If necessary, take the desired amount and warm it up in the microwave. CrumbOlé Cereals and Cocoa Beans Gluten Free, Lemon and Red Berries are not suitable for baking.

! 3

CrumbOlé Classic

Chocolate and Passion Fruit

CrumbOlé Classic Code 64422 - 2 x 3,50 kg buckets

Recipe Code

93808

Product

Cioccolatte Sprint Hot water

Quantity

1750 g (1 bag) 2,6 lt

84006

Arabeschi Passion Fruit

to taste

64422

CrumbOlé Classic

to taste

METHOD 1. Add the Cioccolatte Sprint to the water and mix well. 2. Stir until creamy and variegate with Arabeschi® Passion Fruit. 3. Decorate as desired with CrumbOlé Classic.

CrumbOlé Classic

Black Cherry Crunch

CrumbOlé Classic Code 64422 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

00744

Panna Alpina

30 g

26122

Arabeschi® Cherry Bonita

to taste

26506

Gran Stracciatella Reale

to taste

95704

Roasted Hazelnut Grains

to taste

64422

CrumbOlé Classic

to taste

METHOD 1. Add the Panna Alpina to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Cherry Bonita, Gran Stracciatella Reale and Roasted Hazelnut Grains. 3. Decorate as desired with CrumbOlé Classic.

 For other ideas for applications using CrumbOlé Classic, see page 18

CrumbOlé Classic Gluten Free

Crunchy Zabajone

CrumbOlé Classic Gluten Free Cod. 66622 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

Cream

100 g

52306

Zabajone Gran Vittoria Classico Traditional Paste

120 g

26502

Gran Stracciatella Reale

to taste

66622

CrumbOlé Classic Gluten Free

to taste

METHOD 1. Add the cream and the Zabajone Gran Vittoria Classico Classic Paste to the white base and mix well. 2. Stir until creamy and variegate with Gran Stracciatella Reale. 3. Decorate as desired with CrumbOlé Classic Gluten Free.

CrumbOlé Classic Gluten Free

PinoPinguino Biscuits

CrumbOlé Classic Gluten Free Cod. 66622 - 2 x 3,50 kg buckets

Recipe Code

82272

66622

Product

Quantity

PinoPinguino Classic

400 g

Milk

600 ml

CrumbOlé Classic Gluten Free

to taste

METHOD 1. Add PinoPinguino Classic to the milk and mix well. 2. Stir until creamy and decorate as desired with CrumbOlé Classic Gluten Free.

 For other ideas for applications using CrumbOlé Classic Gluten Free, see page 18

CrumbOlé Cocoa

Dark Choco Biscuit

CrumbOlé Cocoa Cod. 64922 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

48902

Vanilla Tahiti N (white) Traditional Paste

30 g

72812

Arabeschi® Monte Nero

to taste

64922

CrumbOlé Cocoa

to taste

METHOD 1. Add the Vanilla Tahiti N (white) Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Monte Nero. 3. Decorate as desired with CrumbOlé Cocoa.

CrumbOlé Cocoa

Ricotta, Pear and Chocolate

CrumbOlé Cocoa Cod. 64922 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

88524

Ricotta 30

50 g

87302

Arabeschi® Williams Pear

to taste

64922

CrumbOlé Cocoa

to taste

METHOD 1. Add the Ricotta 30 to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Williams Pear. 3. Decorate as desired with CrumbOlé Cocoa.

 For other ideas for applications using CrumbOlé Cocoa, see page 18

CrumbOlé Otto Caramel

Mascarpone and Orange

CrumbOlé Otto Caramel Cod. 65542 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

04544

Mascarpone 30

50 g

87902

Arabeschi® Orange Ripples N

to taste

65542

CrumbOlé Otto Caramel

to taste

METHOD 1. Add Mascarpone 30 to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Orange Ripples N. 3. Decorate as desired with CrumbOlé Otto Caramel.

CrumbOlé Otto Caramel

Apple Pie

CrumbOlé Otto Caramel Cod. 65542 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

57802

Apple Pie Smooth Traditional Paste

50 g

64872

Arabeschi® Apple and Cinnamon

to taste

65542

CrumbOlé Otto Caramel

to taste

METHOD 1. Add the Apple Pie Smooth Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Apple and Cinnamon. 3. Decorate as desired with CrumbOlé Otto Caramel.

 For other ideas for applications using CrumbOlé Otto Caramel, see page 19

CrumbOlé Lemon

Lemon Tart

CrumbOlé Lemon Cod. 95222 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

22272

Oro D'Oro (Lemon Cream) Traditional Paste

70 g

95002

PinoPinguino Lemon

to taste

95222

CrumbOlé Lemon

to taste

METHOD 1. Add the Oro D'Oro (Lemon Cream) Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with PinoPinguino Lemon. 3. Decorate as desired with CrumbOlé Lemon

CrumbOlé Lemon

Lemon Meringue

CrumbOlé Lemon Cod. 95222 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

25702

Meringue Traditional Paste

50 g

93626

Arabeschi® Lemon

to taste

36302

Meringues

to taste

95222

CrumbOlé Lemon

to taste

METHOD 1. Add the Meringue Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Lemon and Meringues. 3. Decorate as desired with CrumbOlé Lemon.

 For other ideas for applications using CrumbOlé Lemon, see page 19

CrumbOlé Red Berries

Farm Cheese & Red Berries

CrumbOlé Red Berries Cod. 61442 - 2 x 3,50 kg buckets

Recipe Code

28221

Product

Farm Cheese Sprint Milk

Quantity

1100 g (1 bag) 3 lt

71022

Arabeschi Fragolissima

to taste

61442

CrumbOlé Red Berries

to taste

METHOD 1. Add the Farm Cheese Sprint to the milk and mix well. 2. Stir until creamy and variegate with Arabeschi® Fragolissima. 3. Decorate as desired with CrumbOlé Red Berries.

CrumbOlé Red Berries

Cinnamon & Red Berries

CrumbOlé Red Berries Cod. 61442 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

58472

Cinnamon Traditional Paste

30 g

94302

Arabeschi® Ginger

to taste

61442

CrumbOlé Red Berries

to taste

METHOD 1. Add the Cinnamon Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Ginger. 3. Decorate as desired with CrumbOlé Red Berries.

 For other ideas for applications using CrumbOlé Red Berries, see page 19

CrumbOlé Cereals and Cocoa Beans Gluten Free

Yogo Berry Cereals

CrumbOlé Cereals and Cocoa Beans Gluten Free Cod. 92022 - 2 x 3,50 kg buckets

Recipe Code

32701

Product

Yogursprint Forest Berries N Milk

Quantity

1 kg (1 bag) 2,5 lt

28432

Arabeschi Lingonberry

to taste

92022

CrumbOlé Cereals and Cocoa Beans GF

to taste

METHOD 1. Add Yogursprint Forest Berries N to the milk and mix well. 2. Stir until creamy and variegate with Arabeschi® Lingonberry. 3. Decorate as desired with CrumbOlé Cereals and Cocoa Beans Gluten Free.

CrumbOlé Cereals and Cocoa Beans Gluten Free

Chocolate Tartlet

CrumbOlé Cereals and Cocoa Beans Gluten Free Cod. 92022 - 2 x 3,50 kg buckets

Recipe Code

Product

Quantity

White Base

1 Kg

Milk

50 g

25602

Biscotto Traditional Paste

40 g

58072

Ciambella Traditional Paste

20 g

68432

Arabeschi Lucy Brownie Fudge

to taste

92022

CrumbOlé Cereals and Cocoa Beans GF

to taste

METHOD 1. Add the milk, the Biscotto Traditional Paste and the Ciambella Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with the Arabeschi® Lucy Brownie Fudge. 3. Decorate as desired with CrumbOlé Cereals and Cocoa Beans Gluten Free.

 For other ideas for applications using CrumbOlé Cereals and Cocoa Beans Gluten Free, see page 19

Other Recipes Caramelx Snack

Choco Biscuits

CrumbOlé Classic

Recipe

Code

04631

Product

Italian Biscotto Sprint Milk

Quantity

Code

1500 g (1 bag)

04631

3 lt

Product

Italian Biscotto Sprint

1500 g (1 bag)

Milk

3 lt

17206

Arabeschi Caramelllatte

to taste

53116

Gran Stracciatella Reale Milk

to taste

67572

Cioccolatina Classica

to taste

64422

CrumbOlé Classic

to taste

64412

CrumbOlé Classic

to taste

METHOD 1. Add the Italian Biscotto Sprint to the milk and mix well. 2. Stir until creamy and variegate with Arabeschi® Caramelllatte and Cioccolatina Classica. 3. Decorate as desired with CrumbOlé Classic.

METHOD 1. Add the Italian Biscotto Sprint to the milk and mix well. 2. Stir until creamy and variegate with Gran Stracciatella Reale Milk. 3. Decorate as desired with CrumbOlé Classic.

Peanut & Jam

Lingonberry Cheesecake

CrumbOlé Classic

CrumbOlé Classic Gluten Free

Recipe Code

Product

White Base

Recipe Quantity

Code

1 Kg

Product

White Base

Quantity

1 Kg

37222

Snack & Peanut Traditional Paste

150 g

04904

Cheesecake 30

28432

Arabeschi® Lingonberry

to taste

28432

Arabeschi® Lingonberry

to taste

64422

CrumbOlé Classic

to taste

66622

CrumbOlé Classic Gluten Free

to taste

METHOD 1. Add the Snack & Peanut Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Lingonberry. 3. Decorate as desired with CrumbOlé Classic.

50 g

METHOD 1. Add the Cheesecake 30 to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Lingonberry. 3. Decorate as desired with CrumbOlé Classic Gluten Free.

White Chocolate and Rasperry

CrumbOlé Cocoa

Recipe

Code

93708

Product

Cioccobianco Sprint Hot Water

Quantity

Code

Product

55502

Cioccobianco Traditional Paste

2,7 lt

89102

Arabeschi® Rasperry N

to taste

64922

CrumbOlé Cocoa

to taste

89102

Arabeschi® Rasperry N

to taste

64922

CrumbOlé Cocoa

to taste

White Base

Quantity

1750 g (1 bag)

METHOD 1. Add Cioccobianco Sprint to the hot water and mix well. 2. Stir until creamy and variegate with Arabeschi® Raspberry. 3. Decorate as desired with CrumbOlé Cocoa.

Quantity

1 Kg 100 g

METHOD 1. Add the Cioccobianco Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Raspberry. 3. Decorate as desired with CrumbOlé Cocoa.

Cinnamon and Ginger

Mascarpone - Tiramisú

CrumbOlé Otto Caramel

Recipe

Code

Product

White Base

Quantity

Code

1 Kg

Product

Quantity

White Base

1 Kg

58472

Cinnamon Traditional Paste

40 g

29402

Mascarpone Cream Traditional Paste

50 g

94302

Arabeschi® Ginger

to taste

64214

El Cafetero

10 g

65542

CrumbOlé Otto Caramel

to taste

75322

Arabeschi Mandorlata

to taste

65542

CrumbOlé Otto Caramel

to taste

METHOD 1. Add the Cinnamon Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Ginger. 3. Decorate as desired with CrumbOlé Otto Caramel.

METHOD 1. Add the Mascarpone Cream Traditional Paste and El Cafetero to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Mandorlata. 3. Decorate as desired with CrumbOlé Otto Caramel.

Nocciolita and Lemon

Cioccobianco, Crockita & Lemon

CrumbOlé Lemon

Recipe Code

Product

White Base

Recipe Quantity

1 kg

95422

Arabeschi Nocciolita

to taste

95222

CrumbOlé Lemon

to taste

Code

93708

Product

Cioccobianco Sprint Hot Water

Quantity

1750 g (1 bag) 2,7 lt

51603

Arabeschi® Crockita

to taste

95222

CrumbOlé Lemon

to taste

METHOD 1. Stir the white base until creamy and variegate with Arabeschi® Nocciolita. 2. Decorate as desired with CrumbOlé Lemon.

METHOD 1. Add Cioccobianco Sprint to the hot water and mix well. 2. Stir until creamy and variegate with Arabeschi® Crockita (melted at 35-38°C). 3. Decorate as desired with CrumbOlé Lemon.

Biscuit & Red Berries

Yogurt and Cereal Bar

CrumbOlé Red Berries

CrumbOlé Cereals and Cocoa Beans Gluten Free

Recipe

Code

Product

Quantity

Code

White Base

1 Kg

13321

Product

Greek Yogurt Sprint

Milk

50 g

Milk

25602

Biscotto Traditional Paste

80 g

89102

Arabeschi® Rasperry N

to taste

CrumbOlé Cereals and Cocoa Beans Gluten Free

61442

CrumbOlé Red Berries

to taste

METHOD 1. Add the milk and the Biscotto Traditional Paste to the white base and mix well. 2. Stir until creamy and variegate with Arabeschi® Raspberry N. 3. Decorate as desired with CrumbOlé Red Berries.

92022

Quantity

1200 g 3 lt to taste

METHOD 1. Add the Greek Yogurt Sprint to the milk and mix well. 2. Stir until creamy and decorate as desired with CrumbOlé Cereals and Cocoa Beans Gluten Free.

Packaging Contained within our packaging are not just our products, but our very history.

The PreGel tree has accompanied our products from the start of this extraordinary adventure, which has allowed us to spread the culture of proper Italian gelato worldwide.

The PreGel tree represents our hallmark values of innovation and top quality, a guarantee of success for your creations.