GELATO BASE
GELATO BASE FROM AROMITALIA, combined well with the traditional method, for gelato at high average cream content aromatically neutral. 0% transfat
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GELATO BASE FOR FRUIT FROM AROMITALIA. FOR HOT/COLD PROCESS.
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GELATO BASE FROM AROMITALIA, THE FIRST 165 SGI IN LINE WITH THE NEW MODERN SYSTEMS OF BALANCING COLD METHODS.
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AROMITALIA - COLD POWDER - YOGUMIX 40
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GELATO BASE FROM AROMITALIA, combined well with the traditional method, for gelato at high average cream content aromatically neutral.
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AROMITALIA - COLD POWDER - YOGUMIX Greco 40
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GELATO BASE FROM AROMITALIA, THE FIRST 165 SGI IN LINE WITH THE NEW MODERN SYSTEMS OF BALANCING FOR HOT PROCESS
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LINEA GOLOSA
typical taste of the famous white chocolate, almonds and coconut praline
Aromitalia - Linea Golosa - DIGESTIVE NOIR E ORANGE SET
PASTE
the real taste of the famous Turin chocolate made with cocoa and hazelnuts
paste of pure green brown color pistachio lightly toasted and salted.
with berries, it's the best mixed in cup with an alcoholic sorbet
SAUCES
Passion fruit sauce with real fruits.
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BLACK CHERRY fruit sauce with real fruits.
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STRAWBERRY fruit sauce with real fruits.
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MIX CHERRY fruit sauce with real fruits.
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The CREAMS
A pure white chocolate cream, with a delicate flavour, perfect for gelato shops and irreplaceable for garnishing semi-frozen desserts and pralines, poured as it is on the bottom of the cone or directly in the tub.
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The range of Giandujella Extra and Galatella Extra Creams is now enriched with a new product: the Extra Bitter Cream, with an intense dark chocolate flavour to be used as it is in the tub or for garnishing gelato or desserts.
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The original, irresistible cream with an intense flavour of delicate hazelnuts and cocoa.
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Pastry Line
POWDER PRODUCT FOR THE PREPARATION OF NEUTRAL TASTE SEMIFREDDO
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DECORATION
WHITE CHOCOLATE COATING FOR GELATO STICK
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