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 FROM AROMITALIA, THE FIRST 165 SGI IN LINE WITH THE NEW MODERN SYSTEMS OF BALANCING FOR HOT PROCESS
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GELATO BASE FOR FRUIT FROM AROMITALIA. FOR HOT/COLD PROCESS.
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AROMITALIA - COLD POWDER - YOGUMIX 40
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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 COLD METHODS.
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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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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
SAUCES
BLACK CHERRY fruit sauce with real fruits.
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STRAWBERRY fruit sauce with real fruits.
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Passion 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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ideal for frosting flat or spherical surfaces
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transparent glaze of lemon, ideal for flat surfaces such as little mousse glasses and tarts.
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