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 |
FLAVOUR REF |
DESCRIPTION |
FLAVOUR REF |
DESCRIPTION |
---|---|---|---|
ALBICOCCA |
Apricot |
AMARETTO |
**Macaroon |
ARANCIO |
Orange |
BISCOTTO |
Flavour paste with biscuit pieces |
AMARENA |
Black Cherry |
ARACHIDI |
Peanut |
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 |
|
|
** Contains nuts
CIOCCOLATO - Fantastic Rich Tasting ice cream
Rich indulgent flavour - perfect to enjoy all year round.
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. For ice cream with an excellent structure, smoothness and creaminess. |
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. This is another great Meucci product for cold processing. 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. It doesn’t contain milk and derivates. |
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 Lemon Melon Pineapple Red Orange |
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. |
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. |
Make an enquiry
Fill in the form below and a member of the team will contact you back shortly…