Pinguino Pistachio Coating MIO: the crunchy glaze that sets in the cold
The Pinguino Pistachio Coating MIO is a professional pistachio-flavoured glaze designed for ice cream parlours, pastry shops and the food service sector. Available in a practical 8 kg bucket, it is the ideal solution for those who produce ice cream on a stick, semifreddo and glazed desserts in large volumes and seek a consistent, glossy and perfectly crunchy result. The MIO brand, synonymous with reliability and Italian craftsmanship, guarantees an intense pistachio aroma and easy handling even without complex equipment.
What is a "Pinguino" coating
The Pinguino-type coating is a fluid glaze based on fats and cocoa with one essential technical feature: it hardens in the cold within seconds. When the ice cream or dessert is dipped or napped with the coating, contact with the cold product triggers rapid crystallisation that forms a thin, glossy and crunchy shell. This means no chocolate tempering, no special equipment and no waiting time: simply warm the coating slightly until it is fluid and use it immediately.
- Pistachio flavour that is rich and recognisable, with the typical sweetness of ice cream coatings.
- Instant crunch: the shell forms within seconds on contact with cold.
- Ready to use: no tempering, no complex preparation.
- High yield: the 8 kg bucket covers hundreds of portions.
- Food service format ideal for parlours, pastry shops and workshops.
How to use the Pinguino Pistachio Coating
Its use is extremely versatile. The most classic method is dipping ice cream on a stick: after removing the stick from the mould or freezer, it is dipped for a few moments into the fluid coating and lifted, letting the excess drip off. The crunchy shell forms immediately. The same technique applies to cones, biscuits and wafers, which can be dipped to obtain indulgent edges and colourful decorations.
- Ice cream on a stick: quick dipping for a uniform, crunchy shell.
- Cones and wafers: coating the edge or pouring decoration.
- Semifreddo and ice cream cakes: light coating or contrasting decorations.
- Decorations and finishing: drizzles, lines and patterns over portions and tubs.
To enhance the result, the pistachio coating pairs perfectly with pistachio grains, chopped nuts or drizzles of other contrasting coatings, creating professional finishes with great visual impact.
Working temperature
The coating must be brought to a fluid state before use by warming it gently. The recommended working temperature is generally around 35-45 °C: at this temperature the glaze is fluid enough to ensure a thin, even shell, yet not so hot as to melt the ice cream. It is advisable to warm it in a bain-marie or in the microwave at low power, stirring often and avoiding overheating, which can impair the fluidity and shine of the product.
Storage
Store the bucket in a cool, dry place, away from heat sources and direct sunlight. After opening, carefully reseal the lid to protect the product from moisture and external odours. The coating does not require refrigeration and retains its fluidity and crunch characteristics for the entire shelf life indicated on the label, if stored correctly.
Why choose it for your laboratory
The 8 kg bucket format is designed for the needs of the Swiss food service: ice cream parlours, pastry shops, restaurants and workshops that produce glazed desserts continuously. Ease of use, no tempering and high yield translate into reduced processing times and optimised cost per portion. LAPA distributes the Pinguino Pistachio Coating MIO with fast deliveries to Zurich, Geneva, Lugano and Basel and throughout Switzerland, with a controlled cold chain and dedicated support for the professional channel.
