Licorice Flavouring Paste 6 kg (2 Buckets of 3 kg) — Mio

Licorice Flavouring Paste Mio: intense aroma for gelato and pastry

Mio Licorice Flavouring Paste is a concentrated semi-finished product designed for professional gelato makers and pastry chefs who want the authentic sweet-bitter taste of licorice in a stable, ready-to-use format. Supplied in a 6 kg pack (two resealable 3 kg buckets), it delivers consistent colour, aroma and flavour with a typical dosage of just 100 g per litre of mix.

What licorice paste is

Licorice paste is an aromatising base obtained from the extract of the licorice plant (Glycyrrhiza glabra), blended with sugar and glucose syrup into a smooth, soluble paste. It concentrates the flavour of the root so it can be dosed precisely into white bases, creams and batters without the long infusion times required by raw root.

Origin and history of licorice

Licorice has been cultivated on the Ionian coast of Calabria since the mid-18th century, when the first concio (processing plant) for edible licorice was established. Benedictine monks were already using the root around the year 1000 for its digestive properties. Since 2011 the Liquirizia di Calabria has held EU Protected Designation of Origin (PDO) status, recognised among the finest in the world.

The producer

Mio is the professional semi-finished line created and distributed by Innovaction S.r.l., based in Ragusa, Sicily. The range covers pastes, creams, variegates and bases for gelato and pastry, built around consistent quality and accessible pricing for high-volume workshops.

Sensory profile

The paste carries the classic licorice signature: a deep, glossy black colour, an intense sweet-bitter taste and a long, balsamic, slightly aniseed finish. It blends smoothly into dairy and water bases without graininess.

Professional uses

1) Churned gelato: blend 80-120 g per litre of white base for a clean licorice gelato. 2) Semifreddo and mousse: fold 60-90 g per kilo of mix for an elegant after-dinner dessert. 3) Variegated gelato: pair with a soft licorice swirl for contrast. 4) Pastry creams and ganache: add to white chocolate ganache (around 50 g per kilo) for petit fours and pralines. 5) Glazes and sauces: dilute to flavour mirror glazes and plating sauces.

Recommended pairings

Licorice pairs naturally with dark chocolate, anise, citrus zest, mint, red fruits and salted caramel. In gelato it is often balanced with a touch of cream or vanilla to round the bitter edge.

Technical specifications

Net content 6 kg, split into two 3 kg buckets for practical handling and reduced exposure once opened. Ingredients: licorice, sugar, glucose syrup, E 414 (gum arabic), flavourings. Store in a cool, dry place away from heat and direct light. Resealable bucket for stable yield batch after batch.

Common mistakes to avoid

Do not overdose: above 150 g per litre the bitter note dominates and masks the dessert. Do not add to a base that is too hot, which can dull the aroma. Always weigh the paste rather than estimating by eye, as the colour intensity makes visual dosing unreliable.

Who it is for

Designed for gelato shops, pastry labs, restaurants, hotels and bars that need a reliable, high-yield licorice base for menu specials and seasonal flavours.

Delivery and logistics

B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Direct distribution across Zurich, Winterthur, Schaffhausen, St. Gallen, Frauenfeld, Aargau, Bern and Basel. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Fribourg), Valais (Sion, Martigny) and Graubünden (Chur, Davos) shipping within 24-48 hours via partner couriers (Swiss Post, Planzer, Galliker). Tailored for gelato shops, pastry labs, restaurants, hotels, Italian grocery stores and demanding home cooks.