4 - Complementary Products.pdf

KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK

4 Complementary Products

  4

  4

WHIPPED CREAM

  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.

KNOW-HOW HANDBOOK

  KNOW-HOW HANDBOOK 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.

4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS W W H

  H

  I I P P P P E E D

  D C C R R E

  E A A M

  M

  

WAFFLES & CRÊPES

WAFFLES - CRÊPES RECIPE EAT-IN TAKE OUT

  WAFFLE - Waffle WITH SUGAR - Icing sugar porcelain plate paper tray

• Waffle WAFFLE
• Icing sugar WITH DARK CHOCOLATE napkin napkin
• 30 gr of dark chocolate
• Waffle stainless steel cutlery plastic cutlery

  WAFFLE

• Icing sugar WITH GIANDUJA

KNOW-HOW HANDBOOK

• 30 gr of gianduja
• Waffle WAFFLE WITH CARAMEL - Icing sugar
• 30 gr of caramel
• Waffle WAFFLE WITH GELATO - Icing sugar
• 2 x 50 gr of gelato
• Waffle - Icing sugar
• 3 x 50 gr of gelato WAFFLE - Topping choosen by the

  OUR SPECIAL customer

• 3 small whipped cream domes sprinkled of cocoa powder
• Crêpe CRÊPE
• 10 gr of sugar

4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS

WITH SUGAR

• Icing sugar porcelain plate paper tray
• Crêpe
• 15 gr of dark chocolate CRÊPE napkin napkin
• Icing sugar WITH DARK CHOCOLATE
• 15 gr of dark chocolate stainless steel cutlery plastic cutlery in diagonal
• Crêpe
• 15 gr of gianduja CRÊPE
• Icing sugar WITH GIANDUJA
• 15 gr of gianduja

  W W

  in diagonal

  A - Crêpe A

• 15 gr of caramel

  F F

  CRÊPE WITH CARAMEL - Icing sugar

• 15 gr of caramel

  F F

  in diagonal

  L L

• Crêpe CRÊPE

  E E

• 2 x 50 gr of gelato WITH GELATO
• Icing sugar

  S S

• Crêpe
• 3 x 50 gr of gelato
• Icing sugar

  & &

  CRÊPE - Topping choosen by the OUR SPECIAL customer

• 3 small whipped cream

  C C

  domes sprinkled of cocoa

  R R

  powder

  Ê Ê P P E E S

  S

WAFFLE WITH SUGAR

KNOW-HOW HANDBOOK

WAFFLE WITH CHOCOLATE/GIANDUJA/SALTED BUTTER CARAMEL

4. COMPLEMENTARY PRODUCTS

  seconds.

  3 Dust with some icing sugar. 1'15" 200°C 1'15" 200°C 30 g Chocolate 30 g Gianduja 30 g Salted butter caramel

  using the poking utensil provided.

  2 Take the waffle off the iron

  4. COMPLEMENTARY PRODUCTS

  W A F F L E W A F F L E

  1 Place the waffle on one of

  3 Dust with some icing sugar.

  using the poking utensil provided.

  2 Take the waffle off the iron

  seconds.

  the iron at 200°C and close it and wait for 1 minute and 15

  1 Place the waffle on one of

  the iron at 200°C and close it and wait for 1 minute and 15

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

WAFFLE WITH GELATO

  1

  2

  3 1'15" 200°C KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK Place the waffle on one of Take the waffle off the iron Dust with some icing sugar.

  the iron at 200°C and close it using the poking utensil and wait for 1 minute and 15 provided.

  seconds .

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

  4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS

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.

  1

  2

  3 1'15" W W 200°C A

  A F F F F L L E E Place the waffle on one of Take the waffle off the iron Dust with some icing sugar.

  the iron at 200°C and close it using the poking utensil and wait for 1 minute and 15 provided.

  seconds .

  4

  5

  6 3x 50g

  Place 3 rolls of gelato about 50g Decorate with a zig-zag of Put 3 small whipped cream each (3 centers of small cone). prooduct all over the waffle: domes (3 times the first button of CHOCOLATE : 30 g / GIANDUJA : 30 g the machine MUSSANA) next to CARAMEL : 30 g the 3 rolls of gelato and sprinkle each dome with cocoa powder.

EXTRA WHIPPED CREAM 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

KNOW-HOW HANDBOOK

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

4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS

EXTRA GELATO 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).

  W W A

  A

EXTRA TOPPING ON WAFFLE

F

  F F F

  If the customer wants an extra topping (chocolate, gianduja or salted butter caramel), it L

  L corresponds to 30gr of product and it is disposed diagonally above all. E E 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

CREPE WITH SUGAR

  4. COMPLEMENTARY PRODUCTS

  10g

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

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

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

KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK

  5 Dust with icing sugar.

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

4. COMPLEMENTARY PRODUCTS

CREPE WITH GIANDUJA/CHOCOLATE/SALTED BUTTER CARAMEL

  5 Dust with icing sugar.

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

  6 Decorate with a zig-zag of

  product: CHOCOLATE: 15g / GIANDUJA: 15g

  C R E P E C R E P E

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

  2 Sauce in the center:

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

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

CREPE WITH GELATO

KNOW-HOW HANDBOOK

4 Dust with icing sugar. 20" 2x 50g

  1 Place a crepe on the griddle at

  6 Fold both sides diagonally, then fold again slightly the left side. OUR SPECIAL CRÊPE 30" 3x 50g Our special is a crepe 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.

  3

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

  2 Place it open on its serving plate;

  200°C using tongsand heat it up for 20 seconds.

  4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS C R E P E C R E P E

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

  5 Dust with icing sugar. Decorate with a zig-zag of

  4

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

  plate; place then 2 rolls of gelato about 50g each (2 centers of small cone).

  2 Place it open on its serving

  200°C using tongs and heat it up for 20 seconds.

  1 Place a crepe on the griddle at

  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.

  

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.

KNOW-HOW HANDBOOK

  

EXTRA GELATO ON CRÊPE

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).

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

4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS

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

  C C

  

EXTRA TOPPING ON CRÊPE

R

  R E E

  If the customer wants an extra topping (chocolate, gianduja or salted butter caramel), it P

  P

corresponds to 30gr of product and it is disposed diagonally above all once the crepe closed.

E E 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

MACAROONS AL GELATO

  Storage 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.

  Conservation KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK 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.

  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.

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

4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS 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).

  

DISPLAY PRESENTATION 

2 places reserved to macaroons (4 flavors of macaroons for gelato pans).

  M M A

  A C C

  1 A A Place 4 trays on the transparent display stand. R R O

  O O

  2 O

  The macaroons on the row displayed closest

  N N to you must be sold first. S

  S

  3 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. from both heat and dust.

  Traceability

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:

KNOW-HOW HANDBOOK

  KNOW-HOW HANDBOOK 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.

  Customer sales

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.

  

EATEN IN / TO GO

For immediate consumption

  4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS TO GO OR TO STAY

  NAPKIN

  1 MACARON

  1 SMALL MACAROON SLEEVE

  2 MACARONS

REF. MACBOX3

  1 SMALL MACAROON SLEEVE

  3 MACARONS

  1 LARGE MACAROON SLEEVE

  4 MACARONS

  1 LARGE MACAROON SLEEVE

  5 MACARONS

  2 SMALL MACAROON SLEEVES

  6 MACARONS

  1 SMALL MACAROON SLEEVE +

  M M 7/8 MACARONS

  1 LARGE

  A A

REF. MACBOX5

  9/10 MACARONS

  2 LARGE MACAROON SLEEVES

  C C A A For later consumption R R

  Two insulated boxes have been designed for take away sales of our frozen macaroons: O

  O 12 macaroons and 24 macaroons. O O

  Always place the white film directly onto the macaroons before placing either the cover or the N

  N extra layer (for the box of 24 macaroons).

S Customers should ensure that the macaroons are back in a freezer within ½ hour of purchase, S

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.

OUR PASTRIES

• 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.

  4. COMPLEMENTARY PRODUCTS

  B

  I S C U

  I T S B

  I S C U

  I T S

  BISCUITS Assortiment de 5 biscuits :

KNOW-HOW HANDBOOK

  Presentation of biscuits: NOCCIOLINI AND WAFERINI Nocciolini

4. COMPLEMENTARY PRODUCTS

  A small treat made from meringue and hazelnuts from Piemont. To add a little extra to our gelatos.

  Waferini

  4 mini wafers filled with gianduja, the same as those served as accompaniments in the caffeteria.

  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.

KNOW-HOW HANDBOOK

  KNOW-HOW HANDBOOK 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.

  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

4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS

  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

  T T cocoa powder. A

  For in store consumption, it is served on an A Amorino porcelain plate with metal knife and

  R R

  fork. For a take away order, the tart is served

  T T

  on an Amorino paper waffle plate with plastic knife and fork.

  S S All tarts are pre-cut in 10 equal pieces. Thawing guidelines: 

• For 4 hours at room temperature

  or • In the positive temperature (drinks) refrigerator for 12 hours. Storage: • 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.

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

  NB :

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. There are 3 acceptable methods of presentation:

  A whole tart under the dome

KNOW-HOW HANDBOOK

  Two half tarts of different flavors under two domes

4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS T T A A R R

  4 different flavor under the same dome. 

  T T

  (Reminder: a whole tart contains 10 parts, so the split by flavor should be 3, 2, 3, 2)

  S S

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

  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.

KNOW-HOW HANDBOOK

  KNOW-HOW HANDBOOK Serving: 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.

4. COMPLEMENTARY PRODUCTS

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

  IL PANETTONE The traditional Italian winter holiday cake.

  Delicately flavored with the essence of orange flower blossom, the Panettone contains

P generous amounts of candied fruit and almonds and is covered with crunchy sugar icing. P

A

  A N N D D

  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

  O O properly resealed wrapping. L

  L C C E

  E A A N

  N Serving: D D

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

  P

• Eaten-in: it is served on an Amorino porcelain plate with metal

  A A knife and fork. N

  N

• Taken-away: the Panettone is served on an Amorino paper waffle

  E E plate with plastic knife and fork, or if the customer prefers, in a

  T T brown paper bag (without whipped cream). T T O

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

  Recommendations for the oven:  • Fan oven (convection). KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK • Which preferably has a cooking mode for pastries.

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

  Model which has been tested and approved:

• Supplier: DARTY
• Make: ROWENTA
• Reference: OC786830 GOURMET PRO
• Price: 399€ TTC • Number of croissants baked per batch: 16 croissants on two shelves.

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

4. COMPLEMENTARY PRODUCTS

  4. COMPLEMENTARY PRODUCTS 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).

  C C R R O

  O

  I I S S S S A

  A N N T

  T

EXPIRY DATES

  GELATO and MACAROON

  GELATO CAKES Best before/use by date on carton or tray label

  Best before/use by date on carton or tray label 10 days – –

• – – – FOCACCINA – – –

KNOW-HOW HANDBOOK KNOW-HOW HANDBOOK

• – 3 days 1 day TART

4. COMPLEMENTARY PRODUCTS

• – 5 days 2 days CROISSANT
• – – 1 day

  D L C D L C STORAGE AT -20°C STORAGE AT -13°C STORAGE IN THE REFRIGERATOR ROOM TEMPERATURE

  2 days in the water bath SQUEEZE BOTTLES TOPPING

  Best before/use by date on carton or tray label

  Best before/use by date on carton or tray label

  JUICE Best before/use by date on carton or tray label

  AMARENA

  (after baking) TOPPING

  GIANDUJA/ CHOCOLATE

  4. COMPLEMENTARY PRODUCTS

  Best before/use by date on carton or tray label

  (the one to cut) Best before/use by date on carton or tray label

  CREPE Best before/use by date on carton or tray label 4 days 2 days 45 minutes

  WAFFLE Best before/use by date on carton or tray label 10 days - –

  Best before/use by date on carton or tray label

  TARTS Best before/use by date on carton or tray label

• – – – 2 months in the original container.
• – – 5 days 3 days TOPPING
• – – 1 month 2 weeks ORANGE
• – 7 days totally 2 days after opening
• – RED FRUITS
• – 10 days – PEARS
• – 10 days – PANDOLCE -
• 4 days