Products needed for ice cream shops
Item name: Pregel Base Panna 50
Code: 85208
Packaging: 1.5kg * 8
Description: A cold and hot process base for obtaining a compact gelato structure with a delicate vanilla flavor
Item name: Pregel Arabeschi Biscotto
Code: 25602
Packaging: 3kg * 2
Description: A Paste reminscent of homemade shortbread cookies that gives gelato a rich and delicious flavor
Item name: Pregel Cheescake
Code: 04904
Packaging: 1.5kg * 4
Description: A cold process, fat-free product for obtaining gelato with the authentic flavor of the famous American dessert. This Flavoring Powder is also great for adding a natural flavor to pastry creations
Item name: Pregel Neutro
Code: 02004
Packaging: 2kg * 4
Description: A stabilizer for cream – and fruit- flavored gelato for both hot and cold process that is perfect for gelato chefs who want to have more flexibility in the production. To improve the gelato structure we recommend using it in combination with Fibraplus, Proteingel and Più Cremoso
Item name: Pregel Limone 50
Code: 04044
Packaging: 2kg * 4
Description: A base for fruit gelato that only requires the addition of water and sugar to create a fresh lemon sorbet
Item name: Pregel Vitoria super 100
Code: 75428
Packaging: 1.5kg * 8
Description: Hot process base with a full milk and cream flavor, ideal for preparing a creamy gelato that reamins dry on the surface
Item name: Pregel Mascarpone 30
Code: 04544
Packaging: 2kg * 4
Description: A concentrated powder product that can be added to a milk base to obtain a gelato with the aroma of fresh mascarpone. This product is perfect for many pastry applications
Item name: Pregel Base fiocc
Code: 15008
Packaging: 1.5kg * 8
Description: A hot process base that is used to obtain a creamy texture of gelato, holds well in the display case
Item name: Pregel Fiordica gel evolution
Code: 61124
Packaging: 1.5kg * 4
Description: Fiordica Gel Evolution is a complete powder product with exceptional jelling, thickening and stabilizing properties; perfect to create many specialties such as mousses, Bavarian creams, pannacottas, and many other delicacies such as aspics and gelées… It is ideal to be used for all cold desserts that are consumed at positive temperatures, but that can also be stored at negative temperatures
