The History of Meucci Company has evolved over a whole century. It was back in 1905 when Igino Meucci, moving to Milan from Tuscany, founded his distillery of aromas and essences. His acquaintance with a Sicilian ice cream maker in 1907 persuaded this dynamic Entrepreneur to venture into the world of gelato. This is how the production of the first Italian product "Gelato Caskn - marca gallo" was born, and still in production 100 years later. Back in 1926 Meucci started the production of cold items and that of cones 2 years later, setting a real leadership in the field. Meucci was, as a matter of fact, the first company in Italy to set production by using single stream manual machines. In 1946 Igino Meucci handed over the business to some of his children, and today the company counts the third generation of family members among its managing partners. In 1959 one of the company's specialities "Limone per gelati" (lemon for gelato) entered into production, and later came Pastonat, with its natural cream base. In 1982 Meucci moved into its new factory in Buccinasco on the suburbs of Milan, where they still operate to date. 
Over the years an ongoing equipment renewal and improvement in production and in quality enabled the company to establish its presence in the international market, penetrating all continents.  
 
The company further expanded its production to offer a complete range of products to satisfy new customer demands, including bases and pastes for cream gelato, natural fruit concentrates, jellies, toppings, fillings and frozen desserts, as well as a rich selection of confectionery products. All of these specialities, today as in the past, stick to Igino Meucci's core philosophy: to enhance the creativity of the genuine craftsman who makes good gelato. 

PASTES 

Fruit and juice concentrated paste products have been specially created to give the ice cream the taste and fragrance of natural fruit. They can be used alone or in smaller dosages, if they are used together with ice creams made with fresh or frozen fruits. Its particular make-up permits for the product to be smooth and wholesome because of its pasteurisation process. 
 
It is an absolute Meucci speciality, appreciated and known all over the world, used for making ice creams, drinks, Italian ices and added to fresh or frozen juices. The idea for this project was stolen from nature, in fact from lemons, the acidic part (the juice) is separated from the aromatic part (the skin) which, in turn is separated from the white part (the pith) that prevents the fruit from going bad. The product is divided into two parts; the juice and the aroma (the aromatic part) and they come together only during the ice cream manufacturing, thus maintaining the flavour and aroma. 
OT 
Original Type with added colouring 
SL 
Special Liquid / smooth liquid without pieces 
WC 
No added colourings 
SL/WC 
Special Liquid with no added colouring 
N 
With added natural colouring 
VAR 
Variegato suitable for rippling 
** Contains nuts 
FLAVOUR REF 
DESCRIPTION 
FLAVOUR REF 
DESCRIPTION 
ALBICOCCA 
Apricot 
AMARETTO 
**Macaroon 
ARANCIO 
Orange 
BISCOTTO 
Flavour paste with biscuit pieces 
AMARENA 
Black Cherry 
BRIOSA 
Slight lemon flavour (lemon cream) 
ANANAS 
Pineapple 
BABY 
Pink Bubblegum 
ANGURIA 
Water Melon 
BLUE 
Aniseed Based Fantasy/ Bubblegum Flavour 
APPLE 
Green Apple 
CAPPUCCINO 
White Coffee 
BANANA 
Banana 
CAFFE 
Natural coffee taste 
BLACKCURRANT 
Blackcurrant 
CINNAMON 
Cinnamon 
CHERRY 
Meucci Cherries in syrup (not a paste) 
CIOCCOLATO 
Chocolate (Original Recipe) 
COCCO 
**Coconut (flakes) 
CIOCCOLATO BIANCO 
White Chocolate (Galassia) 
CRANBERRY 
Cranberry 
CREME CARAMEL 
Crème Caramel 
MANDORLA 
Almond  
CIOKKOCHOC 
White Chocolate Ripple with Hazlenut and flakes 
FICO 
Fig 
CUBANO 
**Chocolate and Rum 
FICO D’INDIA 
Prickly Pear 
DULCE DE LECHE 
Caramelised Flavour 
FITFRUIT 
Tropical Fruits 
GIANDUIA 
**Hazelnut & Dark Cocoa 
FRAGOLA 
Strawberry 
GINGER 
Ginger 
FRAGOLINA 
Wild Strawberry 
LATTE MIELE 
Milk & Honey 
FRUITS OF THE FOREST 
Forest Fruits 
LEMON CREME 
Crema della Nonna 
KIWI 
Kiwi 
LIQUERIZIA 
Liquorice 
LAMPONE 
Raspberry 
MALAGA 
Rum & Raisin 
LIMONCELLO 
Flavour of Sorrento 
MARRAKECH 
**Chocolate and orange 
LIMONE 
Lemon 
MENTA 
Green Mint 
LIME 
Lime 
NOCCIOLA PRINCIPE 
**Hazelnut 
MACEDONIA 
Candied crystallised fruits (white base) 
NOCE 
**Walnut with walnut pieces 
MANDARINO 
Mandarin 
OBABA 
Rum flavour with yeast babas 
MANGO 
Mango 
PANNA COTTA 
Heavy Cream Flavour 
MELA 
White Apple 
PANNA GOLD 
Cream flavour 
MELONE 
Yellow Melon 
ROCHELLE 
**Milk chocolate and hazelnut Croquant 
MIRTILLO 
Bilberry / Blueberry 
TARTUFO 
**Truffle 
MORA 
Blackberry 
TIRAMISU 
Italian Sweet Flavour 
PASSION FRUIT 
Passion Fruit 
TOFFEE 
Toffee 
PESCA 
Peach 
TORRONE 
**Nougat 
PISTACHIO 
**Pistachio 
TURKISH DELIGHT 
PINK 
POMPELMO 
Grapefruit 
ZABAIONE 
Advocaat 
TUTTI FRUTTI 
Tutti Frutti (pink base) 
ZUPPA INGLESE 
English Trifle Flavour 
VANILLA GOLD 
Natural Vanilla 
ARRACHIDI 
Peanut (100%)  
ANANAS - PINEAPPLE  
FANTASTIC SUMMER FLAVOUR - PERFECT TO ENJOY IN THE SUNSHINE 

SAUCES 

Really versatile and can be used as a topping, for cocktails and long drinks and even milkshakes. - MEUCCI SUPERIOR SAUCES - 1KG 
 
MEUCCI SUPERIOR SAUCES - 1KG 
AMA/TOP 
Amarena - Black Cherry 
ANA/TOP 
Ananas - Pineapple 
CAR/TOP 
Caramello - Burnt Toffee 
CIO/TOP 
Cioccolato - Chocolate 
CRE/TOP 
Creme Caramel - Caramel 
FRA/TOP 
Fragola - Strawberry 
NEW FLAVOURS 2019 
CAFF/TOP 
Caffe- Coffee 
FOR/TOP 
Fruita de Bosco- Forest Fruit 
KIW/TOP 
Kiwi- Kiwi 
NOC/TOP 
Niocciola - Hazlenut 
PIST/TOP 
Pistacchio - Pistachio 
TRO/TOP 
Tropical- Tropical Fruit 

POWDER MIXERS AND STABILISERS 

These are products that can be used in different amounts depending on the needs, habits and equipment of whoever is making the ice cream. The choice of a good powder mix is fundamental in order to make a high quality ice cream. Equally important is the RIGHT BALANCE in flavour in respect of the other ingredients (such as sugar, cream, eggs and fresh milk). 
 
Choosing the right mix, it is possible to achieve an ice cream with body, smoothness, structure and texture, therefore an ice cream of excellent quality. The experience of the Meucci Company in the production of the powder mix has always been an important element in order to make a good ice cream through both cold and warm processing, as well as with a pasteurising machine. 
MILK POWDER MIXES 
MEUCCI PASTONAT 
Considered to be the ‘King’ of the Meucci Production, this is the FIRST powder mix with cow’s cream. Its creation was seen as a challenge, not only for the Meucci Company, but also for the market in general, which up until that moment was orientated towards products of a completely different nature. After more than 20 years since it was first produced, the Meucci Company can proudly say that the obtained results are much better that what they could ever have imagined. Today this is their bestselling item and is certainly the most valued by ice cream makers. 
MEUCCI SPECIAL 100 
It is a powder product to be used for both ‘warm’ and ‘cold’ processing, containing vegetable fat. 
MEUCCI GELOGURT 
A complete powder product used in yogurt flavoured ice creams. It does not require additional ingredients. 
FRUIT POWDER MIXES 
MEUCCI FRUGEL 100 
This is another Meucci success; much appreciated by customers, because it gives ice cream an excellent creaminess, makes it more spreadable and longer lasting, without altering the taste of the fruit due to its neutral flavour. Powder for cold processing. 
MEUCCI FRUGELF 
Lactose free cold water stabiliser for sorbet as above. 
STABILISERS 
MEUCCI TOP FOND 
An excellent stabiliser for both whipped cream and semifreddi which gives a firm smooth finish. Its most important quality is that of making both compact and smooth semifreddi. 
MEUCCI STABOGEL NEUTRO 
A powder product for warm processing, made of stabilisers and emulsifiers. 
STABILISER 50 (FOR SORBET) (not Meucci) 
Cold water stabiliser for sorbet. 

COMPLETE MIXES 

COMPLETE MIXES 
MEUCCI COMPLETE MIXES SERIES 500 
A complete mix with no additions required but a softener, such as Velvet Gel can be added. Suitable for sorbet (1.5kgs to 4L water), crushed ice drinks (1.5kgs to 4.5L water) and ice cream (1.5kgs to 3kgs ice cream base). 
 
Banana 
Cappuccino 
Coconut 
Grapefruit (pink) 
Lemon Limoncello 
Melon 
Pineapple 
Red 
Orange 
Strawberry Fioretti Gusto Yoghurt Powder (1.5kgs to 3L water) 
MEUCCI CIOKOBON 
It is a powder that is used to make chocolate ice cream and can be added to milk or water 
SWEETNERS, ACIDIFIERS, SOFTENERS AND ENHANCERS 
MEUCCI VELVET GEL 
Maintains soft ice cream for smoother easy to serve products. 
CITRIC ACID POWDER 
Used to enhance a sharp citrus taste. 
DEXTROSE POWDER (not Meucci) 
Sweetener that replaces sugar. 
GLUCOSE SYRUP 42DE AND POWDER 38-40DE (not Meucci) 
Makes product soft for easier scooping. 
GLYCERINE (not Meucci) 
Makes product soft for easier scooping. 
SNOMALT (not Meucci) 
Makes product soft for easier scooping. 

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