Supplements and stabilizer

Low-dosage technical ingredients, which you can use also with a cold process. They enable to solve many gelato problems: structure, creaminess, volume, dripping.

CODE	NAME	DESCRIPTION	STATE	DOS	KG	PCS	FLAVOUR	H/C	VEGAN OK	VEGAN	GF	LF	HALAL
PF032	CREMOLINA (in paste form)	Supplement made with emulsifiers in paste form. A technical ingredient that increases the volume of gelato, as well as its spreadability keeping the structure high.	Paste	3g/l	5	1	Neutral	H/C		●	●	●
P007A	INTEGRA LATTE	Milk protein supplement making gelato warm to the palate, improving both the structure and the showcase holding. Moreover, it slows down the dripping process and increases the creaminess.	Powder	20g/l	1	8	Neutral	H/C			●		●
P011	INTEGRA PANNA	Vegetable fats and protein supplement suitable for making a tall, full and airy gelato. Fine-tunes the structure and holding of gelato to correct any difference in smoothness between flavours like zabaglione, Malaga, tiramisu and cassata.	Powder	20g/l	1	8	Neutral	H/C			●		●
PC531P	INTEGRA STRUTTURA (in paste form)	Liquid supplement made with reducing sugars that prevents the formation of ice crystals, improves the structure and gives body to gelato, increasing its spreadability.	Paste	20g/l	3	2	Neutral	H/C			●	●
P152	INTEGRA FIBRE	Vegetable fibres and fructose supplement, free of sucrose, fats and milk derivatives. Prevents ice crystals formation. Improves showcase holding, giving the gelato a creamier, full and stable shape. Perfect to correct water separation defects in sorbets.	Powder	20g/l	1	8	Neutral	H/C	●	●	●	●	●
P1232	SPEEDY +4	Powdered product that, added to the products of the Speedy line, enables to create a stable mousse at positive temperature. Speedy +4 can be stored at a temperature of -18°C, without having undesired structure changes.	Powder	50/70g/l	1	8	Neutral	H			●
P138	MERINGA PIU'	Powdered product ideal for egg white-based products, such as meringues for parfaits, baking meringues, dacquoise and macaroon.	Powder	400g/l	2.5	4	Neutral	H/C			●	●
P018A	PIUGEL	Product useful to increase the gelato body, as well as to decrease the freezing and sweetness point.	Powder	10/50g/l	2	5	Neutral	H/C			●
PC606	ZUCCHERO D'UVA	Grape sugar - only available in liquid form - is a natural product, obtained by purification of grape must. It is mainly composed of fructose and glucose and is perfect for artisanal gelato, giving it smoothness and silkiness. Comprital’s grape sugar has a concentration of approx. 65° brix, with a slightly fruity and unobtrusive aroma.	Liquid	10/60g/l	1.3	10	Fruit	H/C	●	●	●	●