A range of carefully studied and formulated neutrals, improvers and flavorers, which allows the gelato maker to prepare gelato in the best manner on all fronts: taste, structure and creaminess.
Carob seed flour to give the gelato excellent texture and consistency.
Carob seed flour to give the gelato excellent texture and consistency.
| DOSAGE | FORMAT |
4-6 g of product per l of milk + 250 g of sugar. Mix the Neutro 5 with the sugar, pour in the milk and prepare hot before freezing. |
0,8 kg |
No added sugar. A balanced mix of emulsifiers and thickeners to give the ice cream an excellent consistency.
No added sugar. A balanced mix of emulsifiers and thickeners to give the ice cream an excellent consistency.
| DOSAGE | FORMAT |
10 g per 1 l of milk. Hot preparation. |
1 kg |
A unique blend to give excellent structure with both milk and fruit bases.
A unique blend to give excellent structure with both milk and fruit bases.
| DOSAGE | FORMAT |
4/7 g per kg of mix |
0,86 kg |
Improver for cream and fruit ice cream.
Mix of plant-based sugars and proteins to improve the hold and ease of scooping of the ice cream on display and for a better overrun.
Improver for cream and fruit ice cream.
Mix of plant-based sugars and proteins to improve the hold and ease of scooping of the ice cream on display and for a better overrun.
| DOSAGE | FORMAT |
30/50 g per l milk/water |
2 kg |
Improver specifically for milk bases, to give structure to the ice cream and to slow down recrystallisation of the sugars. Keeps the ice cream silky for longer. Use by substituting part of the skimmed milk powder.
Improver specifically for milk bases, to give structure to the ice cream and to slow down recrystallisation of the sugars. Keeps the ice cream silky for longer. Use by substituting part of the skimmed milk powder.
| DOSAGE | FORMAT |
30/50 g per l of mix |
1 kg |
Supplement for ice cream mixes or to enrich semifreddos. Contains egg.
Supplement for ice cream mixes or to enrich semifreddos. Contains egg.
| DOSAGE | FORMAT |
80/100 g per kg of mix |
5 kg |
Recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.
Recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.
| DOSAGE | FORMAT |
30-60 g per l of water or milk as a substitute for sugar. |
2,5 kg |
Recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.
Recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.
| DOSAGE | FORMAT |
30-60 g per l of water or milk as a substitute for sugar. |
3 kg |
Powder flavorer to give the gelato a quark taste. Perfect with Selezione Prestige fruit variegates!
Powder flavorer to give the gelato a quark taste. Perfect with Selezione Prestige fruit variegates!
| DOSAGE | FORMAT |
50 g per kg of mix |
1 kg |
Flavorer able to give the gelato a more intense taste of fresh cream, both for white bases and variegates.
Flavorer able to give the gelato a more intense taste of fresh cream, both for white bases and variegates.
| DOSAGE | FORMAT |
15/30 g per kg of mix |
1 kg |
Powder mix to give the gelato a strong mascarpone taste. Perfect to be combined with a fruit variegate, for example the pear variegate
Powder mix to give the gelato a strong mascarpone taste. Perfect to be combined with a fruit variegate, for example the pear variegate
| DOSAGE | FORMAT |
30 g per kg of mix |
1 kg |
Powder mix rich in yoghurt for flavouring.
Powder mix rich in yoghurt for flavouring.
| DOSAGE | FORMAT |
40/50 g per liter of mix |
1 kg |