A blend of proteins and sugars designed to create high-protein gelato and to integrate the mixture in a balanced way. It improves structure and stability, giving the gelato a fuller and more consistent body, and contributes to a uniform and pleasantly dense texture.

Millefoglie Miste: A kaleidoscope of shapes for your most creative desserts. Our mixed millefeuille wafers, with their unique shapes, are perfect for decorating cones, cups and any other dessert. Very light and crunchy, they will add a touch of elegance and originality to your desserts. Unleash your imagination and create unique and surprising compositions!

Whey proteins useful for increasing overrun and improving the structure of the mixture, giving the gelato a fuller creaminess. They help achieve a light and well-balanced result, maintaining a smooth and harmonious texture.

A product made with milk proteins and sodium caseinate, designed to provide stability and promote increased volume in gelato. It acts as an effective integrator, improving the behaviour of the mixture and supporting a regular, well-defined structure.

A coconut-flavoured powder with easy solubility, ideal for preparing gelato, semifreddi and mousse. It provides immediate flavour character and blends uniformly into the mixture.

Enhances roundness and creaminess in the mixture, enriching the flavour profile without weighing it down. It improves mouthfeel, giving the gelato a more enveloping and harmonious character.

A flavouring designed to reinforce the cream note, providing a more intense profile without unbalancing the gelato. It blends easily into the mixture, adding a clearer and more harmonious dairy note.

Powder mix made from selected cocoa varieties, delivering a uniquely rounded and unmistakable flavour. Ideal for preparing chocolate beverages with a full and harmonious profile.

Helps modulate sweetness and improve the softness of the gelato, contributing to a more harmonious texture. Supports a stable and pleasant structure, promoting better control of the freezing point.

Enhances the perception of freshness in fruit flavours and improves the softness of the texture. Helps maintain a softer gelato with a more vibrant aromatic profile.

Supports a more orderly and stable structure, improving the compactness of the mixture. Helps achieve a more uniform and refined gelato, ideal for recipes requiring precise control of texture.

Provides a softer and more controlled sweetness profile while preserving flavour freshness. Promotes a pleasantly smooth texture and contributes to gelato stability. A molecule formed by the pairing of two glucose units.

A product designed for preparing a reversible base suitable for mousse, Bavarian creams and semifreddi, to be completed simply by adding whipped cream. Ideal for operators using a cream whipper and looking for a practical, ready-to-use solution.

An easy-to-use product with immediate solubility, intended for operators working with a planetary mixer. It ensures a simple and fast preparation, providing smooth and consistent processing.

A preparation developed for producing crêpe batters, easy to use and ideal for achieving uniform mixtures. It ensures consistent results, facilitating the production of thin and evenly spread crêpes.

A preparation intended for producing waffle batters, easy to use and suited for consistent results. It allows for a well-balanced batter, ready for regular and uniform baking.

Contributes to greater structure in the mix, making the gelato more harmonious and stable over time while helping to prevent syneresis. It improves texture without altering the aromatic profile, supporting a balanced final result. Excessive dosage may cause excessive firmness in the finished product.

Promotes a softer and more uniform consistency, providing elasticity to the structure and supporting the creaminess of the mix. It helps maintain balance and regularity, ensuring a pleasant, well-bound gelato. Excessive dosage may result in an overly sticky texture.

Improves gelato compactness and enhances stability, contributing to a regular, well-defined structure. It provides more effective resistance to melting, maintaining order and precision in the texture.

Supports a finer and more harmonious texture, adding roundness to the mix. Excessive dosage may lead to increased viscosity. It contributes to a balanced and pleasant gelato without interfering with the original flavor profile of the recipe.

Increases elasticity and cohesion, promoting smooth and consistent spatulability and helping the mix remain stable. It contributes to a more uniform and easily workable gelato. It is the only reversible hydrocolloid.

Enhances gelato compactness, improving its ability to maintain shape and structure. It helps prevent the separation of water and fats, providing greater stability over time and a more solid, regular final result.

Optimizes mix performance, improving stability and uniformity during processing. It contributes to a more controlled and homogeneous texture. It is the only synthetic hydrocolloid.

Ciapì Colorati: A rainbow of flavor!Our colorful ciapìs, in shades of red, yellow and green, are perfect for making your desserts a feast for the eyes and the palate. Ideal for kids, but also for adults who do not want to miss out on a touch of joy! Made with high quality ingredients, this colorful […]

Promote a balanced emulsion between the fat and aqueous phases, making the gelato smoother and more harmonious. They improve structural softness without weighing it down.

Contribute to improved mix integration, promoting a soft and uniform consistency. They provide essential technical support to maintain balance and regularity in the texture. They act mainly on the aqueous and fat phases.

Balances the aromatic profile, enhancing freshness and flavor clarity. It contributes to overall mix balance by regulating pH and acidity levels.

The Flûte Piccolo ice cream Cone, with its slender and refined shape, resembles a chalice for your favorite gelato. A touch of elegance for every occasion.

Delivers a clear and persistent aromatic note, enhancing the olfactory profile of the gelato. It adds depth and character without altering the natural balance of the mix. Synthetic product.

The Flûte Medio, with its long-line silhouette inspired by goblets, is the perfect choice for those who want an elegant cone without sacrificing quantity. Its size, neither too big nor too small, makes it ideal ice cream cone for enjoying your favorite ice cream to the fullest.

Standardised neutral base containing a blend of thickeners and emulsifiers, designed to ensure good yield and creaminess that lasts over time. It supports a regular and homogeneous preparation, promoting an always balanced result.

Neutral base with a blend of thickeners and a plant-based emulsifier, ideal for obtaining a natural gelato with high creaminess. It promotes stability that is maintained over time, ensuring a neat and pleasant appearance.

The Fior di Loto cone: A reimagined classic. With its fragrant, golden wafer and a delicate vanilla aroma, this cone is the perfect companion for your artisanal gelatos, yogurt gelato, and soft serve. Ideal for an authentic and satisfying taste experience.

F36: With its impressive height of 180 mm and a diameter of 60 mm, the F36 is a striking rolled cone. The natural indented rim adds a unique touch, making it perfect for any occasion.

Neutral base formulated with a mix of emulsifiers, thickeners and gelling agents that ensures stability and creaminess over time. It allows for a good volume yield, supporting a well-structured gelato with consistent texture.

F47: With its 130 mm height and 55 mm diameter, it’s ideal for those looking for a sweet treat without overindulging.

Neutral base for cream gelato with locust bean gum and guar, designed to achieve a clean and high-performing result. It maintains consistent viscosity, ensuring smooth processing and uniform results over time. It is standardised to guarantee consistent performance throughout the year.

Neutral base with a blend of thickeners and emulsifiers that promotes good spreadability and balanced creaminess. It offers a regular and homogeneous texture while maintaining a clean sensory profile.

Nucleus made of composite neutral base, a blend of fibres and a blend of proteins supported by maltodextrins, designed to achieve a full and rich structure. It helps define a more substantial texture, supporting the gelato in its shape and mouthfeel.

Cream gelato base designed for those who want to customise their mixture, leaving ample room for creativity. It allows easy adjustment of the recipe while maintaining a balanced structure.

Base composed of a mix of fibres, proteins, different sugars and locust bean gum, formulated without emulsifiers. It offers a natural and clean structure, suitable for recipes that require a simple and contemporary profile.

Helps achieve fruit gelato with a creamy and uniform texture, regardless of the type of fruit and its pH. It supports the stability of the mixture and enhances the freshness of the flavour.

Pure liquorice powder with a bold aromatic profile, ideal for giving gelato a natural and intense note. It delivers a clean, distinctive flavour that is instantly recognisable.

Neutral base containing vegetable proteins, suitable for producing fruit gelato that remains stable even with high-pH fruits. It promotes regular creaminess and a balanced structure in the final mixture.

Neutral base with a blend of fibres and thickeners, designed to obtain a clean gelato characterised by a short-label formulation. It contributes to a light and natural texture while maintaining stability during processing.

Base that allows you to obtain fruit gelato that is creamy and stable over time. It works with both acidic and basic fruits, ensuring homogeneous results and a consistent texture.

A base suitable for producing cream gelato in various applications, adjustable according to the desired fat percentage. It allows for a balanced mixture consistent with the gelato maker’s production style. Contains milk fat.

Base with milk fat that guarantees a stable and well-defined structure, suitable as a universal base for cream gelato. It supports a rich and homogeneous texture with good stability over time.

Base formulated with refined vegetable fats, characterised by great versatility and suitable as a universal mix for cream gelato. It offers a creamy and uniform structure while maintaining consistent performance.

Base also suitable for those who are lactose intolerant, designed to meet both market and social needs. It allows the production of cream gelato accessible to everyone while maintaining quality and stability.