The products can be retained from +4 ° C to -18 ° C and are to be consumed to +5 ° C.
Standard product for making mousses, charlottes and cream specialities. For fruit desserts with a mousse-type structure.
Neutral base for making desserts with a mousse-type structure to be flavoured.
For making spoonable sweets and pannacotta.
Used for making mousses and Bavarian creams and in all dishes that require isinglass. To add directly to the cream without being hydrated.
Base to obtain desserts with different structures, to be eaten at the temperature of the shop window.
To obtain desserts with a Bavarian cream-type structure.
To obtain yogurt desserts with a Bavarian cream-type structure.
Linea Gelato della Salute - To obtain a dessert with a Bavarian type structure with the flavour of yogurt, without sugar and enriched with Beneo® prebiotic fibres.
To make the classic mascarpone dessert with a mousse-type structure.
After last year’s huge success of HappyGelato, PreGel has thought to widen the range for 2009 by presenting the brand new HAPPYGELATO Fruit. Happy Gelato, which...
Happy Gelato has teamed up with two champions of the Italian national Rugby team. The Result? 12 cones each, several tubs of...