Fuenty Chocolate

TABLETOP CHOCOLATE DISPENSER FUENTY

FUENTY is a tabletop dispenser, perfect for coating products and creams that do not require heating. It perfectly fits the counters of pastry shops, ice-cream parlours and chocolate shops. It can fill cones and cups, coat ice-cream bars, top ice-creams, decorate desserts, and much more.

• Perfect for mid-fluid products that do not require heating.

• Products can be dipped into the bowl since there is no moving stirrer.

• Removable stainless steel auger screw for easy cleaning.

• The auger screw can rotate in the opposite direction, a highly useful function when cleaning and emptying the equipment.

• Thanks to a practical kit, the machine can be built into the counter.

• four special nozzles available on request.

Pair it with

Build a complete menu around Fuenty Chocolate with these Rubicone ingredients, machines and consumables from Majors Group.

Flavours

Rubicone classic and fruit pastes to flavour any base.

• Salted Caramel
• Pistachio Pure Sicily
• Mango Alphonso Fruit Paste

Classic pastes → · Fruit pastes →

Ripple sauces

Rubicone variegati to ripple through gelato and fill pastries.

• Speculoos
• Butterscotch
• Wild Berries

Creamy variegati → · Fruit variegati →

Toppings

Sauces, crocks and crumbles to finish every serve.

• Chocolate sauce
• Pistachio Crock
• Strawberry sauce

All toppings →

Moulds

Silikomart moulds for gelato cakes, semifreddo and pastry.

All moulds →

Blast freezers

Techfrost blast freezers to harden and store gelato and pastry.

• Techfrost E5
• Techfrost M10
• Techfrost MBF420

All Techfrost →

Pastry machines

Carpigiani Maestro, Pastochef and Nuvia for creams, custards and chocolate.

• Maestro HE
• Pastochef RTL
• Nuvia

All pastry machines →

Use it in gelato, frozen yoghurt, ice cream and açaí

Gelato

Coat gelato sticks, fill cakes and add cremino layers.

Frozen yoghurt

Drizzle and dip frozen yoghurt treats.

Ice cream & soft serve

Dip soft serve cones and finish ice cream desserts.

Açaí

Add chocolate layers and drizzles to açaí bowls.

Our frozen dessert chefs will help you create it

Majors Group has an in-house team of creative frozen dessert chefs. They can help you develop recipes, new flavours and complete menus with Fuenty Chocolate, then support you after launch, from first batch to a busy summer.

Behind them is Rubicone’s research and development team in Italy, crafting gelato ingredients since 1959, and Carpigiani’s head office in Bologna, home of Carpigiani Gelato University. Wherever your business is, you have global resources and expertise on your side.

Talk to our chefsCall 1800 625 677Gelato training