TECHNICAL PRODUCTS
Code | Product | Description | Kgs in a packaging | Packaging in a carton | Pict. |
200N | STARCREME |
emulsifier in paste used to improve the structure of fruit and cream ice cream and obtained by cold working 1/7 gr per kg of basis. |
Kg 5 |
1 |
|
204N | VOLUMIZZANTE | perfect for who uses soft machines and wants to get an ice cream with a finer texture and a slower melting - can be used also in artisan ice cream - cold working – 10/20 gr per kg of basis. | Kg 2 |
3 |
|
1685N | BIG PAN VEGETALE |
improver for artisan and industry ice cream - increases the creaminess and the texture is finer. | Kg 1 |
5 |
|
1656N | BIG SUGAR |
replacing saccharose in the same percentage, not going to change neither the PAC nor the sweetness of ice cream, with 4 times less calories - perfect for creating low-calorie ice cream. | Kg 2 |
5 |
|
1504N | CITRONAL | acidifying powder for fruit ice cream - high quality | Kg 1 |
10 |
|
8355N | CREMANTE | to get soft ice cream, even at temperatures 20°C | Kg 1,2 |
6 | |
1500NP | DESTROGEL | used to soften hard ice cream | Kg 2,5 |
6 | |
9945NP | FRUTTOSIO | replaces sugar saccharose | Kg 1 | 10 | |
1502N | GLUCOLAX | glucose in paste D.E. 44 | Kg 6,5 |
2 | |
1608NM | GLUCOLAX POLVERE | glucose in powder D.E. 28 | Kg 2,5 |
6 | |
1501N | INVERMIX | special blend of sugars to be used for ice creams which become hard in the ice-cream cabinets | Kg 6,5 |
2 | |
1503N | LATTOGELMIX | ice cream helps to increase its volume - also used as partial or total replacement of skim milk powder | Kg 2 |
6 | |
1607N | MALTOGEL | the maltodextrin used to increase the solids and sugars without affecting the sweetness and the freezing power | Kg 2 |
6 | |
9944NM | VEGEMIL | mixture of milk and vegetable fat | Kg 2 |
6 | |
1510NP | FIBER | vegetable fibres help improve the texture of ice cream | Kg 1 | 8 |
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