• Biscottino: la golosità non può attendere...
  • Ciocococco: due gusti che sono nati per stare insieme.
  • Caramel: un classico di dolcezza.
  • Foresta Nera: forse l'unica in cui non avrai paura di perderti.
  • Luna di Miele: momenti che non si dimenticano per tutta la vita.
  • Muffin: é già in atto la nuova invasione…
  • Pannacotta: Ritrovare i veri sapori!!!
  • Pralina: differenziatevi dalla normalità!!!
  • Sinfonia Viennese: mentre assaggierete questa bontà anche il tempo si fermerà!!!
  • Snikky: il gusto che ti da la carica!!!
  • I Veneziani: la poesia di Venezia in un gelato.
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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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