Facci s.a.s. produces specifications and products according to customer requirements.
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| PRODUCT | PACKAGE | USE |
|---|---|---|
| Labasedelgelato | Box X 4 Bags 5 kg | 20 - 30% |
| La Base 500 | Box X 4 Bags 5 kg | 1L water + 0,5 kg mix (F/C) |
| La Base 200 | Box X 4 Bags 5 kg | 18% (F/C) |
| La Base 150 | Box X 4 Bags 5 kg | 15% hot with water |
| La Base 130 | Box X 4 Bags 5 kg | 13% hot |
| La Base 100 | Box X 10 Bags 2 kg | 7 - 8% hot |
| La Base 100 (F/C) | Box X 10 Bags 2 kg | 7 - 8%(cold/hot) |
| La Base 50 | Box X 5 Bags 2 kg | 3 - 4% hot |
| La Base 50 (F/C) | Box X 5 Bags 2 kg | 3 - 4% (cold/hot) |
| La Base Spritz | Box X 5 Bags 2 kg | 1L spritz + 0,1 kg mix |
| Basegelfruit/n | Box X 7 Bags 2 kg | 4 - 5 % |
| La Basefrutta50 | Box X 5 Bags 2 kg | 3 - 5 % |
| La Basefrutta20 | Box X 5 Bags 2 kg | 1 - 2 % |
| Ipogelfruit | Box X 5 Bags 2 kg | 200 - 270 g/kg di sorbetto |
| Neutrocrema | Box X 5 Bags 2 kg | 0,5% |
| Neutrosucrema | Box X 5 Bags 2 kg | 0,5% |
| Cremil/s | Bags 25 kg | 0,5% |
| Neutrogel | Bags 25 kg | 0,5% |
| Neutrogel O.R. | Bags 25 kg | 0,5% |
| Landocream | Bags 25 kg | 0,5% |
| Fructil | Bags 25 kg | 0,5% |
| Frugel | Box X 5 Bags 2 kg | 0,5% |
| Neutro per Semifreddi | Box X 5 Boxes 5 kg | 1000 g cream + 400 g neutro p. s. |
| Mousse (hot icecream) | Box X 5 Bags 2 kg | 33% |
| Max Mousse | Box X 5 Bags 2 kg | 100 g/l |
| Mix Over Run | Box X 4 Bags 5 kg | 4 - 18 % |
| Yogi | Box X 5 Bags 2 kg | 35 g/l |
| Baseyogurt | Box X 5 Bags 2 kg | 250 g mix + 750 g fresh yogurt |
| Liquirgel | Box X 5 Bags 2 kg | 60 g mix + 740 g milk + 200 g sugar |
| Panna Cotta | Box X 4 Bags 5 kg | 500 - 600 g water + 400 g mix |
| Panna Cotta | T.P. X 6 SE.PL. 400 g | 500 - 600 g water + 400 g mix |
| Max Soia | Box X 5 Bags 2 kg | 1 kg mix + 2 kg water |
| Lemon Powder | Box X 5 Bags 2 kg | 3 - 3,5 % |
Labasedelgelato
Packing:
Cart. X 4 Bags 5 kg
Use:
20 – 30%
La Base 500
Packing:
Cart. X 4 Bags 5 kg
Use:
1L water + 0,5 kg mix (F/C)
La Base 250
Packing:
Cart. X 4 Bags 5 kg
Use:
18% (F/C)
La Base 150
Packing:
Cart. X 4 Bags 5 kg
Use:
15% hot with water
La Base 130
Packing:
Cart. X 4 Bags 5 kg
Use:
13% hot
La Base 100
Packing:
Cart. X 10 Bags 2 kg
Use:
7 – 8% hot
La Base 100 F/C
Packing:
Cart. X 10 Bags 2 kg
Use:
7 – 8%(F/C)
La Base 50
Packing:
Cart. X 5 Bags 2 kg
Use:
3 – 4% hot
La Base 50 F/C
Packing:
Cart. X 5 Bags 2 kg
Use:
3 – 4% (F/C)
La Base Spritz
Packing:
Cart. X 5 Bags 2 kg
Use:
1L spritz + 0,1 kg mix
Basegelfruit/n
Packing:
Cart. X 7 Bags 2 kg
Use:
4 – 5 %
La Basefrutta50
Packing:
Cart. X 5 Bags 2 kg
Use:
3 – 5 %
La Basefrutta20
Packing:
Cart. X 5 Bags 2 kg
Use:
1 – 2 %
Ipogelfruit
Packing:
Cart. X 5 Bags 2 kg
Use:
200 – 270 g/kg of sorbetto
Neutrocrema
Packing:
Cart. X 5 Bags 2 kg
Use:
0,5%
Neutrosucrema
Packing:
Cart. X 5 Bags 2 kg
Use:
0,5%
Cremil/s
Packing:
Bags 25 kg
Use:
0,5%
Neutrogel
Packing:
Bags 25 kg
Use:
0,5%
Neutrogel O.R.
Packing:
Bags 25 kg
Use:
0,5%
Landocream
Packing:
Bags 25 kg
Use:
0,5%
Fructil
Packing:
Bags 25 kg
Use:
0,5%
Frugel
Packing:
Cart. X 5 Bags 2 kg
Use:
0,5%
Neutro per Semifreddi
Packing:
Cart. X 5 Boxes 5 kg
Use:
1000 g cream + 400 g neutro p. s.
Mousse (how icecream)
Packing:
Cart. X 5 Bags 2 kg
Use:
33%
Max Mousse
Packing:
Cart. X 5 Bags 2 kg
Use:
100 g/l
Mix Over Run
Packing:
Cart. X 4 Bags 5 kg
Use:
4 – 18 %
Yogi
Packing:
Cart. X 5 Bags 2 kg
Use:
35 g/l
Baseyogurt
Packing:
Cart. X 5 Bags 2 kg
Use:
250 g mix + 750 g yogurt fresco
Liquirgel
Packing:
Cart. X 5 Bags 2 kg
Use:
60 g mix + 740 g milk + 200 g sugar
Panna Cotta
Packing:
Cart. X 4 Bags 5 kg
Use:
500 – 600 g water + 400 g mix
Panna Cotta
Packing:
T.P. X 6 SE.PL. 400 g
Use:
500 – 600 g water + 400 g mix
Max Soia
Packing:
Cart. X 5 Bags 2 kg
Use:
1 kg mix + 2 kg water
Lemon Powder
Packing:
Cart. X 5 Bags 2 kg
Use:
3 – 3,5 %