MIO Biscuit Flavouring Paste for Gelato and Pastry
MIO biscuit-flavour paste is a concentrated, ready-to-use semi-finished product that gives gelato, creams, mousses and semifreddos the warm aroma of butter biscuit and a naturally golden colour. Supplied in a 3 kg tub (case of 4), it dissolves directly into the white base at an indicative professional dosage of 40-50 g per kg of churned mix, delivering a stable, repeatable result in every tub. Stored at room temperature, it requires no cold chain.
What a flavouring paste is
A flavouring paste (pasta aromatizzante) is the core tool of the Italian gelato tradition: a concentrated preparation that carries flavour, aroma and colour into a neutral white base. Unlike a powder, the paste is already balanced with sugars and fats, so it incorporates smoothly without lumps and keeps the structure of the gelato creamy. The biscuit variant recreates the taste of baked shortbread and butter cookies, one of the most requested comfort flavours on the modern gelato counter.
The producer
The MIO line is created and distributed by Innovaction S.r.l., based in Viale delle Americhe 270, Ragusa, Sicily. Founded by a group of entrepreneurs as a reference point for the distribution of pastry and gelato products, Innovaction developed the MIO range of raw materials and semi-finished products to give professionals a high quality standard at a competitive cost. The company places strong emphasis on the quality and genuineness of its raw materials and on the efficiency of its distribution service.
Sensory profile
The paste has a dense, spreadable texture and a deep golden tone given by natural curcumin (E100). On the palate it expresses the toasted note of baked biscuit, rounded by butter and vanilla-style aromatics, with a clean dairy backbone from concentrated milk and egg yolk. The flavour stays bright after churning and resists fading at serving temperature.
Technical notes
Ready-to-use paste based on glucose syrup, sugar, concentrated milk, egg-yolk powder, aromas, salt, gelling agent agar-agar (E406) and colours (curcumin E100, paprika extract E160c). Contains milk and eggs. Net content 3 kg per tub. Keep at room temperature at 20 C, away from direct heat and light. Lot, best-before date and weight are printed on the lid.
Professional uses
1) Biscuit gelato: blend 40-50 g per kg of white base, churn and serve at minus 12 to minus 14 C. 2) Cookie-cream variegato: swirl the paste with a chocolate-chip ripple for a cookies-and-cream tub. 3) Semifreddo and mousse: fold a small amount into a sabayon or whipped-cream base for a biscuit dessert. 4) Soft-serve and milkshakes: dose into the soft mix for a biscuit shake. 5) Buttercream and fillings: enrich a Chantilly or diplomat cream for layer cakes and choux. Always mix the tub well before each use, as separation is normal in concentrated pastes.
Pairings
Biscuit gelato pairs naturally with chocolate, salted caramel, coffee, hazelnut and vanilla. On the counter it works as a base for cookies-and-cream, tiramisu-style and cheesecake compositions. In pastry, combine it with mascarpone creams, cocoa biscuit bases and caramel sauces.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). As an ambient product, no cold chain is needed: direct distribution by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen, Lucerne, Zug and Basel, with standard shipping for the rest of the country. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey), Valais (Sion, Martigny) and Grisons (Chur, Davos), delivery within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker, Camion Transport). Ideal for stocking up as a long-life lab staple.
Who it is for
Designed for gelato shops, pastry labs, semifreddo and cake workshops, bars, hotels and restaurants that want a consistent biscuit flavour without managing fresh ingredients. The 3 kg format and ambient storage make it a convenient, cost-controlled staple for high-volume Italian dessert production.
