The Comprital 2025 Catalogue brings together the entire range of products dedicated to gelato and pastry. An indispensable tool to discover this year’s novelties and find the perfect solutions to enrich your showcase with innovative and quality proposals.
CNEWS is not just a brochure showcasing new products, but a true editorial publication that tells the story of the industry, current trends, and products designed to meet the needs of today’s professionals.The magazine connects market trends with Comprital product lines and new launches, highlighting their features and role within the catalog.
Solutions designed for restaurants, hotels, catering services, and bars seeking efficiency and consistent quality. Our bases, mixes, and professional products make it possible to optimize time, costs, and raw material storage space, ensuring reliable and standardized results even in complex, high-volume production environments. Whatever your business, we provide the most suitable solution to support your daily operations and enhance every service.
Le Glasse di Fusto line is designed to decorate and enrich cakes, parfaits and single-portions with a refined, high-quality finishing touch. Available in a wide range of flavors and textures, from classics such as Amarena and Pistachio to more original proposals such as Cassis and Lavender, the glazes offer versatility and perfect yield even at low temperatures. Ideal for those who want to add crisp textures or glossy finishes, ensuring a flawless appearance in every creation.
The Dolce Asporto line is designed to offer take-away frozen pastry products that are perfect for consumption even at low temperatures (-18°C). The bases guarantee stability, resistance to melting and ease of cutting, while maintaining a flawless texture. Available in three variants: White Base, neutral and versatile, Chocolate Base, with a rich and intense taste and Fruit. Ideal for single-portion cakes and jars, it is the perfect solution for expanding your offerings year-round.
In the last ten years, the percentage of people in Italy who have chosen to undertake a vegan diet has quadrupled. A choice of ethical value that is revolutionizing the food sector, which is having to respond to this need by proposing consistent and tasty alternatives capable of satisfying both the needs of a vegan diet and the needs of lactose intolerant customers. A need to which we at Comprital have been responding since 2013, when we launched the first line of vegan and VEGANOK-certified bases, and which we continue to listen to by working, year after year, to expand our offer while respecting high ethical and qualitative standards.
Discover the world of Speedy! Speedy Classic, easy-to-use preparations in convenient single-serving pouches. Ideal for producing flawless artisan gelato quickly and easily. Speedy Trilogy, designed to meet the needs of a changing market with refined flavors and a refined flavor profile. Speedy+4 ready-made mousses allow for a wide range of mousses of different flavorings. And finally, create new exclusive recipes with Speedy Mix!
Lactose Free is a range of bases designed to meet the growing demand for lactose-free products. Designed for the artisan gelato and pastry sector, it offers highly digestible ice cream that retains all the taste and characteristics of the traditional product. An innovative solution to satisfy an increasingly attentive public and expand the pleasure of gelato to everyone.
Speedy Trilogy innovates strongly but remains in continuity with Speedy Classic, one of our greatest successes. A simple, natural, versatile and ready-to-use product with just the addition of hot water. The line offers a range of flavors characterized by high aromatic sophistication and in line with consumer trends for gelato that is a source of fiber and significantly reduced sugar, without emulsifiers and with agave and coconut sugar. With single-material and recyclable pack.
The Pastry Recipe Book, created by Athenaeum Comprital in collaboration with Master Pastry Chef Riccardo Magni, was conceived as a practical, hands-on tool.
It does not present unattainable ideas, but instead offers a concrete roadmap showing how to transform the ingredients of the range into high-level desserts: reproducible and perfectly compatible with everyday production.
