Ostificio Prealpino offers four neutrals, two for milk gelato and two for fruit gelato.
Our neutrals are gluten-free, allergen-free and contain no added sugar.
NEUTRO G1 CREME Neutral with a stabilising, thickening and emulsifying effect for milk gelato. Dosage 5 gr per kilo. Hot process.
MONOCREM. Neutral with a stabilising, thickening and emulsifying effect for milk gelato. Dosage 5 gr per kilo. Hot process.
NEUTRO G FRUTTA Neutral with a stabilising, thickening and emulsifying effect for fruit gelato. Dosage 5 gr per kilo. Hot and cold process.
SHERBET MAKER Neutral with a stabilising, thickening and emulsifying effect for fruit gelato. Dosage 2/3 gr per kilo. Hot and cold process. It allows for the preparation of gelato that maintains a smooth texture even over long periods. This stabiliser works well at a low pH and is also highly effective in acidic environments.
We are available to create new neutrals with professional gelato chefs based on requests for different characteristics.
