Comprital

Complete Bases Speedy Classic Cream

GRAN CIOCCOLATO ELVETIA EXTRA BITTER

Flavour: Dark chocolate

Dose : 670 g/l Processing : hot

High Grammage Milk Bases

HEIDI 300

Flavour: Cream

Dose : 300 g/l Processing : hot Fats: vegetables

Balanced and easy-to-use base, characterized by a strong cream flavor for a gelato with a soft and creamy structure.

Low Grammage Milk Bases

IDRA 50

Flavour: Milk

Dose : 50 g/l Processing : cold, hot Fats: vegetables

Milk base to make a creamy and dry gelato, with an excellent resistance to temperature changes.

Chocolates

IL CIOCCOLATO BIANCO DI KNAM

Sensory board available

Flavour: White chocolate

Dose : 500 g/l Processing : hot

Balanced base made with pure white chocolate and notes of vanilla bean. Free of added vegetable fats and emulsifiers.

Sensory board available

Chocolates

IL CIOCCOLATO DI KNAM

Sensory board available

Flavour: Chocolate

Dose : 500 g/l Processing : hot

Simple and balanced base made with a mix of the highest quality chocolates. The absence of vegetable fats, emulsifiers and artificial flavors makes it possible to make high-quality ice cream with a strong chocolate flavor.

Sensory board available

Supplements

VEGANOK

INTEGRA FIBRE

VEGANOK

Flavour: Neutral

Dose : 20 g/l Processing : cold, hot

Vegetable fibers and fructose supplement, free of sucrose, fats and milk derivatives. Prevents the formation of ice crystals and improves showcase holding, giving the gelato a creamier, full and stable appearance. Perfect to correct water separation defects in sorbets.

Supplements

INTEGRA LATTE

Flavour: Neutral

Dose : 20 g/l Processing : cold, hot

Milk protein supplement making the gelato warm to the palate, improving both the structure and the showcase holding. Moreover, it slows down the dripping process and increases the creaminess.

Supplements

INTEGRA PANNA

Flavour: Cream

Dose : 20 g/l Processing : cold, hot Fats: vegetables

Vegetable fats and protein supplement suitable for making a tall, full and airy gelato. Fine-tunes the structure and holding of the gelato to correct any difference in smoothness between flavors like zabaglione, malaga, tiramisu and cassata.

Medium Grammage Milk Bases

INVIDIA 100

Sensory board available

Flavour: Cream with a hint of butter

Dose : 100 g/l Processing : cold, hot Fats: animals

Vegetable fat-free base. The use of fractionated milk fats makes the product stable, silky, rich and resistant to thermal shocks.

Sensory board available

Medium Grammage Milk Bases

MUSA 150

Sensory board available

Flavour: Milk

Dose : 150 g/l Processing : cold, hot Fats: vegetables

Ideal to make a gelato warm to the palate, creamy and spreadable, with a structure resistant to temperature changes.

Sensory board available

Milk Bases Bases

NEUMILK 5/C

Flavour: Nautral

Dose : 5 g/l Processing : hot

Milk Bases Bases

Neutral 3 – 5 LATTE

Flavour: Neutral

Dose : 5 g/l Processing : hot

Fruit Bases

VEGANOK

NEUTRO 3 – 5 FRUTTA

VEGANOK

Flavour: Neutral

Dose : 5 g/l Processing : hot

Medium Grammage Milk Bases

NIRVANA 100

Sensory board available

Flavour: Milk

Dose : 100 g/l Processing : cold, hot Fats: vegetables

Base for hot and cold process, ideal to make a creamy gelato with a balanced flavor profile. It provides an excellent holding, in particular for showcase gelato, and high spreadability.

Sensory board available

Medium Grammage Milk Bases