-
A base that does not contain milk derivatives, ideal for obtaining a very creamy sorbet with high overrun -
A stabilizer for cream – and fruit- flavored gelato for both hot and cold process that is perfect for gelato chefs who want to have more flexibility in the production. To improve the gelato structure we recommend using it in combination with Fibraplus, Proteingel and Più Cremoso. -
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.
Our Mission: To empower culinary artisans in North Macedonia with the finest ingredients and unwavering support, enabling them to craft unforgettable flavor experiences for every customer.
get subscribed
© Copyright 2019 – 2024 | AldeGroup | Powered by AldeGroup