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.
Made by evaporating water from skim milk, this powdered, wholesome dairy product can be used to add creaminess, viscosity, and mouthfeel as well as depress the freezing point of gelato or sorbetto without contributing any additional fat.
Known as glucose and less sweet than sucrose, PreGel Dextrose is a highly soluble powdered sweetener produced from starch. With the ability to improve texture, viscosity, and mouthfeel as well as depress the freezing point of gelato and sorbetto, our Dextrose does not contribute as much sweetness as granulated sugar. PreGel Dextrose can also be employed in numerous pastry applications.