This line of products includes concentrated, powdered products used to flavour the gelato as desired, characterizing its aroma. These products easily blend with the gelato cold mixtures, allowing to obtain quickly the desired flavour.
Cream
A complete, cold process product that can be added to the Base Latte to give the gelato a delicate and captivating cream flavour.
A vegetable fat-free product great for Fiordilatte, Stracciatella and for any occasion when a gelato with a light cream flavour is desired.
Cheesecake
A cold process product that can be added to the Base to give the gelato the classic rich and creamy flavour of Cheese Cake, without vegetable fats.
Mascarpone
A cold process product that can be added to the Base to give the gelato the classic rich and creamy flavour of mascarpone, without vegetable fats.
Lemon Sorbet
A concentrated, powdered product used to obtain, simply adding sugar and water, the fresh and natural flavour of the lemon sorbet.
Yogurt
A cold process product used to obtain yogurt gelato, with a balanced sweet and acid flavor. It does not contain traces of gluten.
Milk Base Improver
It’s a product studied for pasteurisers to act as a supplement and improver for milk base mixes. It gives gelato a highly creamy texture, a considerable overrun and an excellent hold when preserved.
We recommend to use it particularly when you want to obtain a lasting and creamy texture even without using hydrogenated vegetable fats.
Base Sorbetti Stecco
It’s a base for fruit sorbet and granita with fresh fruit.
Dosage: 200 g Fruit Froz, 300 g water, 500 g fruit, a squirt of Acidin.
4 Season
Powdered semifinished product, largely used in craft confectionery and ice-cream making.
Created to prepare cold desserts, mousses, etc, with mixer. It can also be used tu customize base mixes for cream-flavoured ice-cream.
Dosage Semifreddo: 500 g 4 Season, 1 lt cold milk, 20-40 g improver, 1 lt milk.
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Special mixture of emulsifiers and stabilizers that allows to customize your own base.
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Special mixture of emulsifiers and stabilizers that allows to customize your own base.
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Special mixture of emulsifiers and stabilizers that allows to customize your own base.
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Special mixture of emulsifiers and stabilizers that allows to customize your own base for industry.
Fiber Supplement
A fiber-based supplement that can be used both in hot and cold process. It improves the gelato texture enhancing its compactness and creaminess. It also reduces the gelato melting (the so called ‘well phenomenon’) and improves the nutritional values of the finished gelato.
Protein Supplement
Protein supplement that can be used both in hot and cold process. It improves the gelato texture enhancing its hold in the display case; it also increases the overrun and the compactness.