An unbeatable range of ripples for the craft of ice-cream making that are either smooth in texture or are brimming with soft real fruit pieces. The main characteristic of this product is the consistency: Bigatton ripples do not sink to the bottom of the tub, they stay put. Making your work easier!
There are 28 fantastic varieties, 16 of which also contain real fruit pieces.
New 2007: We have added 3 new varieties to our range; Caribbean Ripple (Variegato Caribe), Nut and Chocolate cream, CioccoNoir Cream (Dark Chocolate) and Golden Orange Ripple with candied orange pieces.
New 2008: this year we add 2 ripple sauces, WAFERINO and WHITE WAFERINO, two special products that contain small peaces of crunchy wafer. We also introduced 7 new sauces. They can be used also on frozen yoghurt.
How to use: when you have prepared the ice-cream base take out some of this from the ice-cream machine and spread the ripple on top using a spatula. Take out the remaining ice-cream and repeat the spreading process. For the ultimate result, we advise that you put the product in the refrigerator quarter of an hour before using it. This reduces the temperature ‘shock’ between the ice-cream and the ripple sauce.
For further information consult the following lists and download one of our catalogues from the homepage.