Comprital

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

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

NIRVANA PANNA 100

Sensory board available

Flavour: Milk, cream and vanilla

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

Base for hot and cold process, ideal for showcasing tall gelato with excellent spreadability, smoothness and creaminess.

Sensory board available

Medium Grammage Milk Bases

NIRVANA R 100

Sensory board available

Flavour: Neutral

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

Base with a neutral taste, both for hot and cold process, to achieve an excellent structure and creaminess.

Sensory board available

Fruit Bases Low Grammage

PERFECTA 50

Sensory board available

Flavour: Neutral

Dose : 50 g/l Processing : cold, hot

Low grammage base, stable and creamy with any type of fruit, suitable both for hot and cold process. It keeps and excellent creaminess and duration.

Sensory board available

Fruit Bases Low Grammage

VEGANOK

PERFECTA PLUS 50

Sensory board available

VEGANOK

Flavour: Neutral

Dose : 50 g/l Processing : cold, hot

Base suitable both for hot and cold process, free of emulsifiers. It enables to obtain a creamy gelato and enhances the color of the added fruit.

Sensory board available

Fruit Bases Low Grammage

PERFECTISSIMA 100

Sensory board available

Flavour: Neutral

Dose : 100 g/l Processing : cold, hot

Base that enables sorbets to keep the original color of fruit and a natural and strong flavor. Delivers an excellent creaminess, overrun and resistance to thermal shocks.

Sensory board available

Supplements

PIUGEL

Flavour: Neutral

Dose : 10-50 g/l Processing : cold, hot

Product useful to increase the gelato body, decrease the freezing and the sweetness point.

Dessert products

STABCREAM VANILLE

Flavour: Vanilla

Dose : 80 g/l Processing : cold, hot

Perfect product for giving whipped cream stability over time. It features a pleasant vanilla flavor.

Medium Grammage Milk Bases

UNICA 100

Sensory board available

Flavour: Milk with notes of cream and vanilla

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

Vegetable fat-free base, characterized by a strong aroma of milk and cream. It gives a soft and creamy gelato, with a clean taste and a dry structure with a high overrun.

Sensory board available

Supplements

VEGANOK

ZUCCHERO D’UVA

VEGANOK

Flavour: Fruity

Dose : 10-60 g/l Processing : cold, hot

Grape sugar-available only in liquid form-is a natural product, made from grape must by purification. Composed mainly of fructose and glucose, it is perfect for homemade ice cream to which it imparts softness and silkiness. Comprital grape sugar has a concentration of about 65° brix with a slightly fruity, unobtrusive aroma.