8 Item(s)

  • Fibraplus (Fiber Base Texturizer)
    The inclusion of fiber is a staple in consumer trends. This low-dosage Hot and Cold Process fiber-based product improves the structure of gelato, reducing shine, making it creamier, more compact, and improving nutritional content.
    00404
  • Neutro (Ice Cream Stabilizer)
    This low-dosage powdered ice cream stabilizer for both Hot and Cold Process gelato and sorbetto improves the overall structure of frozen desserts. We recommend using Neutro (Ice Cream Stabilizer) in combination with PreGel’s Fibraplus (Fiber Base Texturizer), or Piucremoso (Cream Base Texturizer).
    02004
  • Più Cremoso (Cream Base Texturizer)
    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 Stabilizer, without milk derivates)
    Utilized 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 Stabilizer) in combination with PreGel’s Fibraplus (Fiber Base Texturizer).
    01944
  • Superneutro Milk (Milk Base Stabilizer)
    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 Stabilizer) in combination with PreGel’s Fibraplus (Fiber Base Texturizer), or Piucremoso (Cream Base Texturizer).
    01844
  • Sweetness Reducer
    In a gelato recipe, the sugar impacts on the sweetness level, freezing and melting characteristics, and texture of the gelato. Sweetness Reducer is a Gelato improver (that can be used in both hot and cold processes) that allows a replacement of up to 30% sucrose generally added to a recipe.
    56824