Italian inclusions firm Rubicone unveils latest special editions

Italian ingredients firm Rubicone has released an expanded range of crunchy Crumbles inclusions, forged specially to enhance textures to ice-cream and pastry products, writes Neill Barston.

The company, which traces its history to the 1950s, Rubicone’s Crumbles has a unique selling point in its lines being ready-to-use products, created by coating crumbled butter biscuits with different spreads and creams able to enhance both flavour and colour of the final product. It is precisely this special formulation that makes the crumbles very versatile and also customisable.

They are now available in 12 flavours to guarantee a wide range of tastes and colours, they can satisfy the most diverse needs of producers and consumers. Salted Caramel, Yoghurt, Blueberry and Speculoos are the latest additions to the range, which already comprised of Coffee, Caramel, Choco, Raspberry, Lemon, Pistachio, Tea Matcha, and White Chocolate.

The Crumbles are all gluten free except for Speculoos and are produced in Italy, like all Rubicone solutions. They are suitable for multiple applications: they can be used as a base or decoration for cakes and single-portions, in the creation of ice-cream biscuits, to add crunch to ice-cream and frozen yoghurt, and for drinks such as milkshakes, hot chocolates and coffee, as well as being ideal for creating plating desserts.

Indeed, the addition of new and original textures is a growing trend throughout the food sector, including ice cream. In this segment, Crumbles make it possible to meet this demand in all consumption opportunities, including take-away.

Alessandro Cioccolini, Rubicone Director, welcomed the new range. He enthused: “Rubicone’s is committed to offering its customers, specifically ice cream artisans and pastry chefs, a complete and varied range of solutions, based on Italian tradition but open to innovation and contamination. With our Crumbles, we wanted to develop a very versatile product, suitable for numerous applications and consumption occasions. In fact, it is both a functional solution that can be customised and a product capable of satisfying the demands of consumers curious to experiment with new flavours and textures, without neglecting the needs of people with gluten intolerance or coeliac disease.”

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