ALMA ESSENZA – CREAM 50 BASE
Starting from our nuclei, we have further enriched the ingredients, adding vegetable fibres we have researched and tested. Recommended to make an incredibly silky textured and creamy gelato while retaining full freedom to customise one’s recipe as the product is not flavoured.
ALMA ESSENZA – SORBET 50 BASE
Nucleus enriched with absolutely innovative vegetable fibres, for a correct air intake and to obtain a high performing, silky texture, with an incredibly warm taste. It can also be used for fruit-centrifuge based products and for vegan gelato flavours containing fats, thanks to its excellent emulsifying capabilities. Excellent resistance to acidic (low Ph) environments.
VEGELATO BASE – 50 VEGAN
To study this basis, we focused on the identification of fibres with marked emulsifying properties and selected fibres that were subsequently enriched with a part of sugars, so that we could also create flavours with fats, but totally vegetable and without using milk derivatives. We obtained excellent results regarding texture, creaminess and fullness of flavour, as well as heat to the palate, with low doses. This base can be used with water (we always use it to enhance flavour), but also with milk and vegetable drinks.
LESSenza can be used in various combinations with excellent results in terms of sugar reduction.
ALMA ESSENZA – CREAM 100 BASE
The Alma Essenza 100 Base’s foundation are the vegetable fibres contained in the Essenza nuclei which, together with powdered milk guarantee a creamy, well-textured and palate-warming product. This new version of the Base features improved ingredients and is designed for the needs of the Gelato makers, that normally use higher-dosage Bases but wish to approach Natural Gelato without changing their working method completely.