Production of Sicilian ricotta cream
La Siciliana Ricotta in Palermo is a byword for high-quality semi-finished products for confectionery. Above all, we make and sell frozen ricotta cream. We use only sheep's ricotta from our region, to which we add sugar in a ratio of 2:1 and, when requested, chocolate drops.
Frozen ricotta cream is particularly useful for restaurants and pastry shops, which always need some in store to fill their pastries. In summer especially, it is essential for ricotta-based puddings. Being frozen, our product does not spoil quickly like its fresh equivalent; it maintains its traditional flavour because we subject it to low temperatures while still very fresh.
Production process
This is how we make our frozen ricotta cream. We dry and drain fresh ricotta in refrigerators, then mix it with sugar in a ratio of 2:1 until the two are completely blended.
We then begin packaging. We use modern, automated machines to place the product in sterile, single-use tubs, which are then heat-sealed and labelled.
Now that the cream has been properly packaged, it is blast-chilled to a temperature of -18 °C and stored in refrigerators.
The product is available in 1, 4, 6 and 12 kg tubs and in 1 kg piping bags. If you would like to arrange supply, do not hesitate to contact us in Palermo.
