Rubicone, a historic Italian company founded in 1959 that produces ingredients for ice cream and pastry shops, reaching 84 countries worldwide, has expanded its range of Crumbles, crunchy inclusions that add special textures to ice cream and pastry products.
The original and unique formulation make Rubicone's range of crumbles stand out. unlike other similar solutions on the market, they are ready-to-use products created by coating crumbled butter biscuits with different spreads and creams able to enhance both the flavour and colour of the final product. It is precisely this special formulation that makes the crumbles very versatile and also customisable.
Rubicone Crumbles are also characterised by their great variety. 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, and 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. They are also ideal for plating desserts.
The addition of new and original textures is a growing trend throughout the food sector, including ice cream. In this segment, Crumbles can meet this demand in all consumption opportunities, including takeaway.
"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," said Alessandro Cioccolini, Rubicone Director.
"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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