7 Item(s)

  • Fibraplus (Fibre Base Texturiser)
    The inclusion of fibre is a staple in consumer trends. This low-dosage Hot and Cold Process fibre-based product improves the structure of gelato, reducing shine, making it creamier, more compact, and improving nutritional content.
    00404
  • Neutro (Ice Cream Stabiliser)
    This low-dosage powdered ice cream stabiliser for both Hot and Cold Process gelato and sorbetto improves the overall structure of frozen desserts. We recommend using Neutro (Ice Cream Stabiliser) in combination with PreGel’s Fibraplus (Fibre Base Texturiser), or Piucremoso (Cream Base Texturiser).
    02004
  • Più Cremoso (Cream Base Texturiser)
    Containing no hydrogenated vegetable fat, this Hot and Cold Process fat improver is a powdered product that can be used to improve the structure of gelato by making it creamier and warmer on the palate. It also holds well in the display case.
    00324
  • Proteingel
    A protein-based texture improver that can be used in cold or hot process for improving the gelato texture by giving it a compact structure, and a good overrun. It holds well in the display cabinet.
    08804
  • Setagel® - Vellutina®
    Improve texture, especially in flavours with high fat content such as chocolate or nut flavours, and increase creaminess and overrun especially in fruit-flavoured gelato, with this Hot and Cold Process texture-improving paste. Vellutina (Sorbitol Paste) also helps control the freezing point and is recommended for pastry application such as emulsification, whipping, or rising dough.
    70472
  • Superneutro Fruit (Water Base Stabiliser)
    Utilised for both Hot and Cold Process gelato and sorbetto, this essential powdered product is a low-dosage stabiliser and emulsifier blend that improves the overall structure of frozen desserts. We recommend using Superneutro Fruit (Water Base Stabiliser) in combination with PreGel’s Fibraplus (Fibre Base Texturiser).
    01944
  • Superneutro Milk (Milk Base Stabiliser)
    This Hot Process powdered product is a low-dosage stabiliser and emulsifier blend that improves the overall structure of frozen desserts. We recommend using Superneutro Milk (Milk Base Stabiliser) in combination with PreGel’s Fibraplus (Fibre Base Texturiser), or Piucremoso (Cream Base Texturiser).
    01844