Pan Dessert Pastry Mix

Pan Dessert Pastry Mix: a complete powder base mixed with cold milk to make mousses, bavarese and semifreddo with a delicate milk cream taste.

Rubicone Pan Dessert is a complete powder base that you whip with cold milk in a stand mixer. It makes mousses, bavarese and semifreddo with a delicate milk cream taste. Use 550 g per litre of milk.

Rubicone Pan Dessert (Gelato Caldo) is made in Italy by Rubicone, crafting ingredients for gelato since 1959, and supplied locally by Majors Group.

Why choose the Pan Dessert Pastry Mix?

• Gluten free, Halal, Kosher, Powder, Mix with milk
• Dosage: 550 g per litre of milk
• Packaging: 8 × 1.5 kg
• Process: cold

How to use it

Prepare following the recipe on the pack for consistent results every time. Recommended dosage: 550 g per litre of milk.

Perfect for

Ideal for pastry kitchens, cafés and gelaterias making mousses, creams and frozen desserts.

Pair it with

Build a complete menu around Pan Dessert Pastry Mix with these Rubicone ingredients, machines and consumables from Majors Group.

Gelato bases

Milk, fruit and special bases for consistent artisan gelato.

• Fiordilatte 50 C/F Gelato Base
• Readybase 500 C/F Complete Gelato Base
• Cacao Amaro 22-24 Chocolate Gelato Base

All gelato bases →

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 →

Frozen yoghurt premix

Rubicone froyo mixes: classic, low fat, vegan and high-protein.

• N238P Protein
• Softyogurt Low Fat W
• Softyogurt Vegan NSA

All frozen yoghurt mixes →

Soft serve mix

Creamy and fruit soft serve bases: just add water or milk.

• Pan White Vanilla
• Chocolate
• Matcha 5 Stars

All soft serve mixes →

Açaí mix

Serve smooth açaí soft serve straight from the machine.

• Acai Soft Powder
• Acai Paste

All açaí ingredients →

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

Gelato

Add to a white or milk base and batch freeze for a classic gelato flavour.

Frozen yoghurt

Blend into frozen yoghurt mix for a flavoured froyo.

Ice cream & soft serve

Flavour vanilla soft serve or ice cream mix before it goes in the machine.

Açaí

Blend with açaí to create a new signature açaí flavour.

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 Pan Dessert Pastry Mix, 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

Why buy Rubicone from Majors Group?

• Supplying Australian gelaterias, cafés, restaurants and dessert businesses since 1993
• Free demonstrations at each of our showrooms
• Recipe development and menu development support from our gelato specialists
• The full Rubicone range of bases, pastes, ripple sauces and toppings from one supplier
• Expert advice on recipes and pairing ingredients with your gelato and soft serve machines
• Gelato training and start-up support for new and growing businesses

Call 1800 625 677 or request a quote on the Pan Dessert Pastry Mix and our team will get your order moving.

Related guide: Pastry and cake display cabinets for cafés and bakeries