MIO Melon flavouring paste is a professional semi-finished product for gelato shops and pastry labs: a concentrated paste of sugar, melon puree and glucose that delivers the typical aroma and natural colour of summer melon. Supplied in a 1 kg metal tin (case of 14), it is dosed at 100 g per litre of mix and dissolves cold, for a consistent result in gelato, semifreddo and spoon desserts.
What melon flavouring paste is
A flavouring paste (pasta aromatizzante) is a concentrated semi-finished product used by gelato makers and pastry chefs to give a specific flavour and colour to their bases. Unlike a simple syrup, the paste carries the pulp character of the fruit and a high dosing precision, so the same recipe can be reproduced batch after batch. Melon is one of the most requested summer flavours alongside lemon, strawberry and coconut.
Origin and the MIO line
The MIO line is created, produced and distributed by Innovaction S.r.l., based in Ragusa, Sicily. Innovaction was founded by a group of Sicilian entrepreneurs to become a reference point in the distribution of products for pastry and gelato professionals, and developed the MIO range of raw materials and semi-finished products for workshops that want high quality at a controlled cost. The paste is produced in a CE-certified plant (approval IT 19/054).
Sensory profile
The paste has a dense, spreadable texture and an intense melon scent. Once mantecated into a white base it gives a soft pastel colour (from carotene colour E160a) and a rounded, sweet melon taste, neither artificial nor cloying. It pairs naturally with cream, mascarpone and yoghurt bases and with summer fruit such as strawberry and pineapple.
Technical specifications
Ingredients: sugar, melon puree, glucose, flavourings, acidifier E330 (citric acid), colour E160a (carotenes), thickener E440 (pectins). No allergens declared. Net weight 1 kg per tin; case of 14 tins. Recommended dosage 100 g per litre of mix. Store at room temperature around 20 C, away from direct light and heat sources; no refrigeration needed. Shelf life 12 months from production; reseal after opening. Lot, best-before date and weight are printed on the lid.
Professional uses
1) Artisan melon gelato: add 100 g of paste per litre of white base, mantecate and serve at minus 12 C. 2) Melon semifreddo: blend 80-100 g of paste into 1 kg of pate a bombe and whipped cream, freeze in moulds. 3) Bavarian cream and mousse: fold the paste into the cold cream base before adding gelatine. 4) Melon variegato and milkshakes: dilute the paste to ripple cups or to flavour cold milk. 5) Filling and spoon desserts: combine with mascarpone or panna cotta bases for a summer twist.
Pairings
Melon gelato pairs with crumbled biscuit paste, strawberry and fragolina concentrate, coconut paste and cashew paste from the same MIO line, as well as chocolate and vanilla toppings for finishing the cup. For a classic Italian touch, serve melon gelato as a contrast to cured-ham antipasti in the dining room.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Uster, Schaffhausen, St. Gallen, Frauenfeld, Aargau and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion), Valais and mountain regions (Davos, St. Moritz, Chur) shipment within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As an ambient dry product the paste needs no cold chain, which makes it ideal for stock orders by professional customers.
Who it is for
Designed for gelato shops, pastry labs, restaurants, hotels, bars and Italian delicatessens, as well as keen home dessert makers, looking for a reliable melon flavour with controlled food cost.
