We introduced the Integra line because we have been the first to understand the new needs of modern gelato artisans (showcases, transport, high-
Low dosage emulsifier in paste, ideal in cold processes. When added to sorbets or gelato with a few fats (including the products for soft machines such as vanilla, chocolate and yoghurt), it increases the gelato volume and its spoonable features
A reducing, sugar-
An integrator with vegetable fibres, but without sugars (sweetened with fructose), fats and milk derivatives. It increases the intensity and the stability of sorbets. It slows down dripping and prevents from the formation of ice crystals. Suitable either for fruit sorbets (also when combined with Integra Frutta) or to enrich milk based gelato.
A fat integrator similar to Integra Panna as regards the results and features, but without any milk derivatives and therefore ideal when added to fruit sorbets or milk-
A fat integrator used to improve the texture and stability of gelato (e.g. ideal for table service). It helps the high display of gelato combined with its “classical” bases. It also corrects the “softness” of some flavours such as zabaglione, rum & raisins, tiramisù, cassata…
A protein integrator used to make the gelato “warmer”, thanks to a longer dripping time, and also longer lasting in the shop showcases. Hot and cold soluble.