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2 Item(s)

  • Proteingel (Protein Base Texturizer)
    A protein-based texture improver that can be used in cold or hot process. It improves the gelato texture by giving it a compact structure, higher overrun and a longer shelflife in the showcase.
    08804
  • SETAGEL® - VELLUTINA®
    Improve texture, especially in flavors with high fat content such as chocolate or nut flavors, and increase creaminess and overrun especially in fruit-flavored gelato, with this Hot and Cold Process texture-improving paste. Vellutina (Sorbitol Paste) also helps control the freezing point and is recommended for pastry application such as emulsification, whipping, or rising dough.
    70472