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GELATECH, MALAGA RUM-RAISIN PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Golden Sultana raisins macerated in Marsala wine. Italy’s rum raisin.
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GELATECH, NATURALE (PEPPERMINT) PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. All natural green peppermint (mentha piperita) paste.
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GELATECH, PEACH PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.Stir well before each use.
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GELATECH, PISTACHIO PASTE 70%
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Paste made from Kerman pistachios.
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GELATECH, RASPBERRY PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
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GELATECH, STRAWBERRY PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
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GELATECH, TIRAMISU PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo.
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GELATECH, VANILLA BOURBON PASTE
Concentrated paste used to flavor gelato, ice cream, cakes, mousse, fillings, and semifreddo. Made with Madagascar Bourbon vanilla beans.
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GELATECH, GELPAN COLD 100 GELATO BASE
Neutral base for gelato preparation. This product produces a creamy and tasty gelato. Convenient cold process.
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GELATECH, GELPAN HOT 100 GELATO BASE
Neutral base for gelato preparation. Straightforward hot process.
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GELATECH, DARK CHOCOLATE TOPPING
High quality topping ideal for plated desserts, sundae bars and buffets as well as garnishing of ice creams, and as a flavoring for milkshakes.
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GELATECH, RASPBERRY TOPPING
High quality topping ideal for plated desserts, sundae bars and buffets as well as garnishing of ice creams, and as a flavoring for milkshakes.
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GELATECH, CARAMEL TOPPING
High quality topping ideal for plated desserts, sundae bars and buffets as well as garnishing of ice creams, and as a flavoring for milkshakes.
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QUICK-GEL-PLUS
Instant hot process gelatine powder. Sets smoothly (no lumps) and slowly, allowing more time for usage. Add to hot or cold liquid preparation.
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PASTRY 1, GENOISE MIX
Instant cold process preparation for sponge cake. Extreme convenience and consistency with significant labor savings. Can be used for the preparation of genoise, joconde, jelly rolls, carrot cake, etc.