Banana Flavouring Paste MIO: Concentrated Aroma for Gelato and Pastry
MIO Banana Flavouring Paste is a concentrated semi-finished product for gelato and professional pastry, supplied in a 1 kg pack inside a case of 14 pieces. With a usage rate of just 30-40 g per litre of mix, it gives churned gelato, mousses, semifreddo, creams and spoon desserts the full taste, golden colour and aroma of ripe banana. It is produced by Innovaction in Ragusa, Sicily, under the MIO brand.
What a Flavouring Paste Is
A flavouring paste is a concentrated preparation that carries the taste, colour and aroma of a single ingredient in a stable, ready-to-use form. Unlike fresh fruit, it does not introduce extra water or seasonal variability into the recipe: the gelato maker and the pastry chef obtain a consistent banana profile in every batch, all year round. The paste is dosed by weight, blended into the base and processed normally.
The MIO Brand and Innovaction
MIO is the own line of semi-finished products created by Innovaction S.r.l., based in Ragusa, in south-eastern Sicily. The range covers fruit and nut pastes, fillings, creams, sugars, flours and mixes for pastry and gelato, designed to give the lab a high quality standard at a controlled food cost. Production takes place in a CE-approved plant (IT 19/054).
Sensory Profile
The paste is creamy and homogeneous, easy to weigh and to disperse into a white base without lumps. The aroma is that of sweet, ripe banana, rounded rather than artificial, and it stays stable through churning and freezing. The colour shifts the finished gelato or cream towards a soft golden-yellow tone.
Technical Specifications
Ingredients: banana, sugar, glucose, flavourings, thickener E440, acidity regulator E330. Usage: 30-40 g per litre of mix. Nutritional values per 100 g: 203 kcal, fat 0.15 g, carbohydrate 45 g (of which sugars), protein 0.6 g, salt 0.5 g. Store at ambient temperature around 20 °C, away from the fridge and from heat and light sources. CE plant IT 19/054.
Professional Uses
In gelato, add 30-40 g of paste per litre to the white base before churning for a full-bodied banana gelato; it pairs naturally with chocolate, caramel and crunchy variegates. In pastry, use it to flavour pastry creams, bavarois, mousses, Chantilly and cake fillings. It also works in milkshakes, banana semifreddo, glazes and buttercreams. Always weigh the dose rather than measuring by eye, and taste the base before processing to fine-tune intensity.
Pairings
Banana is a classic partner for dark chocolate (banana-chocolate gelato, marble cakes), salted caramel, dulce de leche, dried fruit and Bronte pistachio. In gelato counters it balances well next to vanilla, stracciatella and hazelnut, giving a tropical accent to the display.
Delivery and Logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Ambient distribution across Zurich, Winterthur, Aargau, St. Gallen, Lucerne, Zug, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) delivery within 24-48 hours via certified couriers (Swiss Post, Planzer, Galliker). Service tailored for gelato shops, pastry labs, restaurants, pizzerias, hotels, bars, delicatessens, Italian grocery stores and private customers passionate about Italian cuisine.
Who It Is For
Designed for gelato makers, pastry chefs, bakeries, hotel and restaurant kitchens and bars that want a reliable, ready-to-use banana flavour with a controlled cost and long ambient shelf life.
