Gelato

A texture improver in paste form to be used in cold process. It improves the gelato structure, especially fruit-flavored gelato, as it increases the creaminess and overrun. Packaging:• 2 bucket x 2.5 kg

A protein-based texture improver that can be used in cold or hot process. It improves the gelato texture by giving it a compact structure, higher overrun and a longer shelflife in the showcase. Packaging:• 4 bags x 1.5 kg

A fat improver that can be used both in hot and cold process. It improves the gelato structure by making it creamier, enhancing its texture, making it warmer on the palate and slowing the melting in the display. Packaging:• 4 bags x 1.2 kg

An emulsifier and stabilizer for milk-base gelato for use in the hot process in a pasteurizer. To improve the gelato structure, we recommend using in combination with Proteingel and Più Cremoso. Packaging:• 4 bags x 2 kg

• High nonfat milk solids content• Full, compact and solid structure• Vanilla flavour Packaging:• 8 bags x 1.5 kg

• Light, creamy structure, dry on the surface• Fresh, clean flavour• Contains milk Packaging:• 8 bags x 2kg

• Base prepared with water or milk. Ideal for those who prefer to use a single base for all types of gelato• Very creamy structure• Clean, neutral flavour that brings out the taste of Traditional Pastes Packaging:• 8 bags x 1.5 kg