These products have the function of improving the structure of the gelato in order to enhance its characteristics of creaminess, scoopability and shop-window life.
Fibre supplements to be used hot or cold to improve the structure and the shop-window life of the gelato.
Fat supplement to be used hot and cold in order to make the gelato creamier.
Protein supplement, used hot to give greater support and structure to the gelato. Ideal also for a gelato raised up in the shop window.
Emulsifying paste, ideal to improve the creaminess of water ices and gelato.
Ice cream has always been synonymous with summer, sea, sun, relaxation and feeling good in general. So when ice cream is a high quality REAL HANDMADE ITALIAN GELATO...
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