Mio Strawberry Paste for Gelato and Pastry
Mio strawberry paste is a concentrated flavouring semi-finished product for artisan gelato, pastry and dessert work. A single standard dose of 100 g per litre of white base turns a neutral mix into a strawberry gelato with vivid colour and full fruit flavour, ready for the display case. Packed in a resealable 3 kg tub, in a case of 4 (12 kg total), it is a workhorse for high-volume gelato shops and pastry labs.
What a flavouring paste is
In professional gelato making, a flavouring paste is a concentrated semi-finished product that carries the colour, aroma and taste of a single flavour. It is dosed into a neutral white base so the gelato maker controls texture and sugar separately from flavour. Pastes guarantee a consistent result batch after batch, which is why they are the backbone of artisan gelato counters across Italy and Switzerland.
The producer: Innovaction, Sicily
The Mio line is produced and distributed by Innovaction S.r.l., based in Ragusa, in south-eastern Sicily. Innovaction develops semi-finished products for gelato and pastry, the Mio range covering pastes, fruit fillings, creams and toppings for professional laboratories.
Flavour and colour profile
This paste delivers a sweet, bright strawberry note with a vivid red colour that holds up well in the display case. Sugar is the main ingredient, with strawberries and a balanced acidifier (E330) that lifts the fruit; the thickener (E440, pectin) gives body to the finished gelato and to fillings.
Technical specifications
Dosage is 100 g per litre of mix, adjustable between 80 and 120 g per litre to dial flavour intensity up or down. Energy is 260 kcal per 100 g, carbohydrates 68 g (of which sugars 13.5 g), fat and protein nil. The product is ambient: store at 20 degrees C, do not refrigerate, with a shelf life of 12 months unopened. Approval number IT 18/054 CE.
Professional uses
For churned gelato, stir the paste into the white base before churning at the standard 100 g per litre. For fillings and decorations, fold it into whipped cream or pastry cream. For a ripple effect, alternate layers of neutral cream and concentrated paste directly in the pan. It also works in mousses, semifreddo bases, ice cream cakes and gelato sandwiches, and to colour and flavour buttercreams for cake work.
Pairings and serving
Strawberry gelato pairs naturally with basil, balsamic vinegar of Modena, dark chocolate and vanilla. In a tub it ripples beautifully with a white chocolate or cheesecake base; in pastry it fills sponge cakes, choux and tarts. Keep finished gelato at the standard counter temperature of around minus 12 to minus 14 degrees C for the best scoop.
Common mistakes
Do not over-dose hoping for more flavour: above 120 g per litre the sugar balance of the mix is disturbed and the gelato becomes too soft. Do not refrigerate the tub instead of storing it ambient. Do not melt the paste with heat to make it easier to work: stir it cold into the base.
Delivery and logistics
Ambient B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, St. Gallen, Lucerne, Zug, Aargau and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion) and mountain regions (Davos, St. Moritz, Chur), shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). As an ambient product no cold chain is required, making it ideal for stock building in professional kitchens.
Who it is for
Designed for gelato shops, pastry labs, hotels, bars, central kitchens, Italian grocery stores and private dessert enthusiasts who want a reliable, ready-to-use strawberry base for gelato and pastry.
