Simple to use, extremely versatile structuring bases, perfect for use at positive temperatures (mousses and Bavarian creams) and/or negative temperatures (semifreddo desserts). A unique product, for countless innovative creations.
Neutral structuring stabilizer for cream, worked cold; flavouring free. Ideal for applications on products to be served at positive temperatures and in chilled desserts to be served and stored -18°C (reduced quantity).
Structuring stabilizer for cream, worked cold; enriched with plant fibres and milk proteins for smooth and creamy stable bases, flavouring free.Ideal for products to be served at positive temperatures and in many others too: gives structure to chilled desserts (reduced quantity) making them easier to cut into portions and providing stability during sudden temperature changes.
Complete base for chilled desserts (use with milk), made with non-hydrogenated vegetable fats; with only natural flavourings. Ideal for the simple production of very stable, neutral bases for chilled desserts providing great stability during sudden changes in temperature.