Texture improvers & stabilisers must be added to base mixes to exalt creaminess, spreadability and the gelato’s shop-window life. By varying the dosages, artisan gelato makers can achieve the structure and texture they prefer.
PROTEINE 80: Whey protein that is instant, concentrated and fast release. These contain special proteins that confer softness and much more volume to the gelato, along with the sensation of a warmer taste. They are highly effective in preventing the formation of ice crystals and maintaining the gelato’s shelf life in its container, with a light emulsifying effect.
Hot and cold process.
Dosage: 1020 gr per kg of mixture.
PROTOMIX: Powdered supplement made from the noblest milk ingredients, this improves the creaminess and texture of gelato. It gives the sensation of a warmer gelato, helps prevent dripping and increases the durability of gelato in the display window.
Hot and cold process.
Dosage: 20-30 gr per kg of mixture.
