<\/h6><\/div>Semi-Finished Baking and Ice-Cream Making Products: Gelatitalia\u2019s New Proposals For 2022<\/h1><\/div>Looking for new ideas for your artisanal ice-cream parlor<\/strong>? Read about all of the new entries in Gelatitalia\u2019s 2022 catalog<\/strong>: from complete bases to garnishes, there\u2019s going to be surprises galore this year!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/span><\/span>![](\"data:image\/svg+xml,%3Csvg%20xmlns%3D%27http%3A%2F%2Fwww.w3.org%2F2000%2Fsvg%27%20width%3D%271200%27%20height%3D%27628%27%20viewBox%3D%270%200%201200%20628%27%3E%3Crect%20width%3D%271200%27%20height%3D%27628%27%20fill-opacity%3D%220%22%2F%3E%3C%2Fsvg%3E\")
<\/div><\/div><\/div><\/div><\/div>March 20, 2022<\/h6><\/div>The Altea Base For Parfaits And Mousses<\/h2>\n
The first news bears the name of one the prettiest towns along the Costa Blanca in Spain, which is known for its white houses leaning onto the side of a hill and overlooking the sea. Along its streets, you can breathe art with each mouthful of air: Altea is indeed a life-throbbing center for painters, musicians and sculptors. We\u2019ve therefore decided to give this name to our new base for parfaits and mousses<\/strong>: airy, velvety and delicate, Altea is ideal to prepare cold and light desserts and emphasize the flavoring, whether fruity or not, you choose to add to them.<\/p>\nOne of the benefits of using our Altea base, <\/strong>and one that indeed makes it suitable for different uses, lies in the fact that it can be stored both at negative and positive temperatures (+4\u00b0C) without compromising its structure. In addition, it\u2019s gluten-free and GMO-free, <\/strong>as well as devoid of hydrogenated fats, colorants and artificial aromas. As all the other Gelatitalia products, it\u2019s a valuable tool to speed up your prep system without affecting \u2013 but rather increasing \u2013 the quality of your products.<\/p>\nTwo New Milk Ice-Cream Bases<\/h2>\n
Our family of milk bases for artisanal ice cream<\/strong> has acquired two new special members:<\/p>\n\n- Base 40 <\/strong>marks our 40th<\/sup> anniversary as producers of semi-finished baking and ice-cream making products. It carries all the features that have contributed to getting Gelatitalia products in the international spotlight over the years: devoid of aromas, colorants and hydrogenated fats, as well as gluten- and GMO-free, it is also rich in fiber <\/strong>because the mix contains ingredients such as the baobab pulp, <\/strong>that we selected for its peculiar healthy properties (it is indeed rich in vitamin C and B-group vitamins, essential amino acids and iron). Base 40 has a neutral and warm taste; the best way of using it is to pasteurize it at 65\u00b0C and measure 200 grams of it out of every liter of your ice-cream mix;<\/li>\n
- Elsa is our other new milk base <\/strong>and it requires a ratio of 100 grams for every liter of ice-cream mix; it can be used both with the cold and the hot method<\/strong>. Its main peculiarity lies in its delicate creamy taste that heightens the velvety sensation that is typical of milk-based ice creams.<\/li>\n<\/ul>\n
Lactose-Free Bases, Or The Triumph of Chocolate<\/h2>\n
After introducing our first completely lactose-free complete base Elisa<\/a> last year, we continued to pursue our struggle towards inclusivity by expanding our range of products dedicated to intolerants<\/strong> and to those who have made the choice of following a plant-based diet like vegans<\/strong>. We therefore developed, within our \u201cTao\u201d line, four new complete bases for chocolate ice cream which are both lactose-free and plant-based. <\/strong>These new products are named after the origin of the cocoa beans they contain:<\/p>\n\n- Tao Santo Domingo, <\/strong>a markedly bitter, and yet flowery and fruity chocolate;<\/li>\n
- Tao Ecuador<\/strong>, which has a toasted aromatic profile with fruity and acid notes, alongside with scents of rum, whisky and tobacco,<\/li>\n
- Tao Per\u00f9, <\/strong>intensely aromatic, rounded and delicate;<\/li>\n
- Tao Sao Tom\u00e8<\/strong>, probably the most complex in our line, markedly toasted with spikes of fruit and apricot, red berries, citrus fruits and tea.<\/li>\n<\/ol>\n
All of these products can be used with softy machines as well: order them now!<\/p>\n
Crunchy & Citrusy Garnishes For Ice Creams<\/h2>\n
If you enjoy indulging in decorations for your artisanal ice creams, <\/strong>you\u2019re going to love our new proposals for the Gnam! line of professional toppings<\/a>: two velvety hazelnuts spreads, of which one\u00a0is enriched with caramelized hazelnuts and the other with tiny wafers and hazelnut crumbs that can add crunchiness and all of the intense aroma of nuts to your artisanal ice creams. The products that belong to the Gnam! Crock line<\/strong> are sold in convenient cartons containing two 5-kilos buckets each.<\/p>\nAmong toppings you will also find another new product which tops Gelatitalia\u2019s 2022 offer off: our orange topping<\/strong>, a concentrated composition that retains all the original scent of our outstanding raw materials \u2013 you can use it in combination with your fruit- and milk-based ice creams. We recommend you trying it with our new Tao variants: success granted!<\/p>\n<\/div>
Semi-Finished Baking and Ice-Cream Making Products: Gelatitalia\u2019s New Proposals For 2022<\/h1><\/div>Looking for new ideas for your artisanal ice-cream parlor<\/strong>? Read about all of the new entries in Gelatitalia\u2019s 2022 catalog<\/strong>: from complete bases to garnishes, there\u2019s going to be surprises galore this year!<\/p>\n<\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/div><\/span><\/span><\/span><\/div><\/div><\/div><\/div><\/div>March 20, 2022<\/h6><\/div>The Altea Base For Parfaits And Mousses<\/h2>\n
The first news bears the name of one the prettiest towns along the Costa Blanca in Spain, which is known for its white houses leaning onto the side of a hill and overlooking the sea. Along its streets, you can breathe art with each mouthful of air: Altea is indeed a life-throbbing center for painters, musicians and sculptors. We\u2019ve therefore decided to give this name to our new base for parfaits and mousses<\/strong>: airy, velvety and delicate, Altea is ideal to prepare cold and light desserts and emphasize the flavoring, whether fruity or not, you choose to add to them.<\/p>\nOne of the benefits of using our Altea base, <\/strong>and one that indeed makes it suitable for different uses, lies in the fact that it can be stored both at negative and positive temperatures (+4\u00b0C) without compromising its structure. In addition, it\u2019s gluten-free and GMO-free, <\/strong>as well as devoid of hydrogenated fats, colorants and artificial aromas. As all the other Gelatitalia products, it\u2019s a valuable tool to speed up your prep system without affecting \u2013 but rather increasing \u2013 the quality of your products.<\/p>\nTwo New Milk Ice-Cream Bases<\/h2>\n
Our family of milk bases for artisanal ice cream<\/strong> has acquired two new special members:<\/p>\n\n- Base 40 <\/strong>marks our 40th<\/sup> anniversary as producers of semi-finished baking and ice-cream making products. It carries all the features that have contributed to getting Gelatitalia products in the international spotlight over the years: devoid of aromas, colorants and hydrogenated fats, as well as gluten- and GMO-free, it is also rich in fiber <\/strong>because the mix contains ingredients such as the baobab pulp, <\/strong>that we selected for its peculiar healthy properties (it is indeed rich in vitamin C and B-group vitamins, essential amino acids and iron). Base 40 has a neutral and warm taste; the best way of using it is to pasteurize it at 65\u00b0C and measure 200 grams of it out of every liter of your ice-cream mix;<\/li>\n
- Elsa is our other new milk base <\/strong>and it requires a ratio of 100 grams for every liter of ice-cream mix; it can be used both with the cold and the hot method<\/strong>. Its main peculiarity lies in its delicate creamy taste that heightens the velvety sensation that is typical of milk-based ice creams.<\/li>\n<\/ul>\n
Lactose-Free Bases, Or The Triumph of Chocolate<\/h2>\n
After introducing our first completely lactose-free complete base Elisa<\/a> last year, we continued to pursue our struggle towards inclusivity by expanding our range of products dedicated to intolerants<\/strong> and to those who have made the choice of following a plant-based diet like vegans<\/strong>. We therefore developed, within our \u201cTao\u201d line, four new complete bases for chocolate ice cream which are both lactose-free and plant-based. <\/strong>These new products are named after the origin of the cocoa beans they contain:<\/p>\n\n- Tao Santo Domingo, <\/strong>a markedly bitter, and yet flowery and fruity chocolate;<\/li>\n
- Tao Ecuador<\/strong>, which has a toasted aromatic profile with fruity and acid notes, alongside with scents of rum, whisky and tobacco,<\/li>\n
- Tao Per\u00f9, <\/strong>intensely aromatic, rounded and delicate;<\/li>\n
- Tao Sao Tom\u00e8<\/strong>, probably the most complex in our line, markedly toasted with spikes of fruit and apricot, red berries, citrus fruits and tea.<\/li>\n<\/ol>\n
All of these products can be used with softy machines as well: order them now!<\/p>\n
Crunchy & Citrusy Garnishes For Ice Creams<\/h2>\n
If you enjoy indulging in decorations for your artisanal ice creams, <\/strong>you\u2019re going to love our new proposals for the Gnam! line of professional toppings<\/a>: two velvety hazelnuts spreads, of which one\u00a0is enriched with caramelized hazelnuts and the other with tiny wafers and hazelnut crumbs that can add crunchiness and all of the intense aroma of nuts to your artisanal ice creams. The products that belong to the Gnam! Crock line<\/strong> are sold in convenient cartons containing two 5-kilos buckets each.<\/p>\nAmong toppings you will also find another new product which tops Gelatitalia\u2019s 2022 offer off: our orange topping<\/strong>, a concentrated composition that retains all the original scent of our outstanding raw materials \u2013 you can use it in combination with your fruit- and milk-based ice creams. We recommend you trying it with our new Tao variants: success granted!<\/p>\n<\/div>
Looking for new ideas for your artisanal ice-cream parlor<\/strong>? Read about all of the new entries in Gelatitalia\u2019s 2022 catalog<\/strong>: from complete bases to garnishes, there\u2019s going to be surprises galore this year!<\/p>\n<\/div> The first news bears the name of one the prettiest towns along the Costa Blanca in Spain, which is known for its white houses leaning onto the side of a hill and overlooking the sea. Along its streets, you can breathe art with each mouthful of air: Altea is indeed a life-throbbing center for painters, musicians and sculptors. We\u2019ve therefore decided to give this name to our new base for parfaits and mousses<\/strong>: airy, velvety and delicate, Altea is ideal to prepare cold and light desserts and emphasize the flavoring, whether fruity or not, you choose to add to them.<\/p>\n One of the benefits of using our Altea base, <\/strong>and one that indeed makes it suitable for different uses, lies in the fact that it can be stored both at negative and positive temperatures (+4\u00b0C) without compromising its structure. In addition, it\u2019s gluten-free and GMO-free, <\/strong>as well as devoid of hydrogenated fats, colorants and artificial aromas. As all the other Gelatitalia products, it\u2019s a valuable tool to speed up your prep system without affecting \u2013 but rather increasing \u2013 the quality of your products.<\/p>\n Our family of milk bases for artisanal ice cream<\/strong> has acquired two new special members:<\/p>\n After introducing our first completely lactose-free complete base Elisa<\/a> last year, we continued to pursue our struggle towards inclusivity by expanding our range of products dedicated to intolerants<\/strong> and to those who have made the choice of following a plant-based diet like vegans<\/strong>. We therefore developed, within our \u201cTao\u201d line, four new complete bases for chocolate ice cream which are both lactose-free and plant-based. <\/strong>These new products are named after the origin of the cocoa beans they contain:<\/p>\n All of these products can be used with softy machines as well: order them now!<\/p>\n If you enjoy indulging in decorations for your artisanal ice creams, <\/strong>you\u2019re going to love our new proposals for the Gnam! line of professional toppings<\/a>: two velvety hazelnuts spreads, of which one\u00a0is enriched with caramelized hazelnuts and the other with tiny wafers and hazelnut crumbs that can add crunchiness and all of the intense aroma of nuts to your artisanal ice creams. The products that belong to the Gnam! Crock line<\/strong> are sold in convenient cartons containing two 5-kilos buckets each.<\/p>\n Among toppings you will also find another new product which tops Gelatitalia\u2019s 2022 offer off: our orange topping<\/strong>, a concentrated composition that retains all the original scent of our outstanding raw materials \u2013 you can use it in combination with your fruit- and milk-based ice creams. We recommend you trying it with our new Tao variants: success granted!<\/p>\n<\/div>March 20, 2022<\/h6><\/div>
The Altea Base For Parfaits And Mousses<\/h2>\n
Two New Milk Ice-Cream Bases<\/h2>\n
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Lactose-Free Bases, Or The Triumph of Chocolate<\/h2>\n
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Crunchy & Citrusy Garnishes For Ice Creams<\/h2>\n