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STRUCTURING COMPOUNDS AND OTHER GELATO INGREDIENTS

NATURAL structuring compounds made with flour and vegetable fibers.

We have faced the ice cream according to the values and the ethics of our firm: products selected of the best sustainable quality, craftsmanship in accordance with raw material and the organoleptic characteristics, sensitive technology and respectful of the absolute naturalness. The GELATO according to us must result clean and natural abdicating to monoglycerides, harmful vegetable fats, hydrogenated fats, aromas of synthesis, dyes and preservatives. To guarantee all these characteristics we have developed structuring compounds to satisfy the professional parameters of structure, equilibrium, creaminess and compactness. The use of these ingredients guarantees the achievement of the performances required by the contemporary consumer and simplifies the production avoiding the restocking and the scrupulous mixing of various sugars.

INNOVATION GELATO STRUCTURING COMPOUNDS SYRUP FOR GELATO TOPPING SYRUPS

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AZIENDA AGRIMONTANA S.P.A.

Località Ponte della Sale
Via Camillo Benso Conte di Cavour, 185
12011 Borgo S.Dalmazzo (Cuneo)
Italy

Certifications

Environmental Management System UNI EN ISO 14001:2015
Quality Management System UNI EN ISO 9001:2015
Health and Safety UNI EN ISO 45001:2018


www.gelsonet.it


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