Pannatex is a mix designed to offer a better structure to cream, mousses and semifreddi.

Neutral preparation rich in carob flour, designed for large artisan workshops and industry. Dosage 5 gr. per liter.

Neutral mix in powder that guarantees creaminess, a stable structure and an excellent overrun.

Neutral preparation for cream gelato making. Cold or hot process.

Carob seed flour to give the gelato excellent texture and consistency.

Ice cream improver specifically for milk bases with proteins, to give structure to the ice cream and to slow down recrystallisation of the sugars. Keeps the ice cream silky for longer. Use by substituting part of the skimmed milk powder.

No added sugar. A balanced mix of emulsifiers and thickeners to give the ice cream an excellent consistency.

Improver for cream and fruit ice cream. Mix of plant-based sugars and proteins to improve the hold and ease of scooping of the ice cream on display and for a better overrun.

Improver for ice cream recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.

Improver softener for Ice cream recommended in all recipes to keep the ice cream softer and more spatulable, or added to the white base for flavors that tend to harden (ex. hazelnut, pistachio, chocolate).

A unique blend to give excellent structure with both milk and fruit bases.

Granular whole milk powder to make liquid milk.

Mix of thickeners and emulsifiers for ice creams. Dosage 5 gr. per Kg.

Neutral preparation with cream aroma. Dosage 20/30 Gr. per Kg.

Stabiliser for cream and fruit gelato bases. Dosage 5 gr. per Kg.

Low dosage enhancer to increase creaminess of ice cream. Dosage 20 Gr. per Kg.

Complete Milk in powder - whole milk.

Complete Milk in powder - skimmed milk.