PRICE LIST TECH ANALISYS

INTRODUCTION

COMPRITAL SpA is anitalian producer of ice cream ingredients since1984. Main market isEurope but export coversmany non europeancountries. Main factory isbased in Settala, in the Milan outskirt, a few km away from Linate Airport

RESEARCH

COMPRITAL alwaysinvested heavily in research, developingsome of the most modernand wellknown flavoursand structures in the gelato field and havingpartnerships withwellknown internationalcompanies

RESEARCH

PURE STABILIZERS

Milk 1,000 Cream 0,150 Sugar 0,200 Dextrose 0,050 SMP 0,050 HCO 0,020 Stabilizer 0,005 Flavours Q.S.

Typical recipe with a pure stabilizer. Limits are inconsistency and short shelflife

A stabilizer is a mix of gums and oftenemulsifiers to lowerfree water in ice cream.

NEUMILK 5 C: emulsifiers: E471, E473; stabilizers: E417, E466; malt dextrines (5 g/l milk)

NEUTRO 3/5 LATTE: emulsifiers: E471; stabilizers: E410, E466, E412; milk proteins. (4 g/l milk)

NEUTRO 3/5 FRUTTA: stabilizers: E410, E412, E466; soyproteins (3g/l water)

INTEGRA LINE

Definition

Commercial value Psychological

approach to the structure improversales

Importance of technical skills

What is a STRUCTURE IMPROVER (SI)

COMPRITAL thinks a SI is an ingredient or an ingredient mix that with a dosage of 10-30 g/l of milk or water can significantly change the structure of an ice cream without altering the flavourprofile. They have to be cold or hot soluble and when added to the mix no other ingredient needsto be changed (auto balancing ingredients). The INTEGRA LINE is our structure improvers

HOW TO TEST THE INTEGRA LINE

Freeze a tub of the standard ice cream Freeze the same amount as above but adding 15/20 g/liter o f milk of any INTEGRA (or a

combination of them) and mixing well with a high speed mixer Compare the two products (with INTEGRA and without) for desired results If result is positive add the structure improver directly in the pasteurizer with all the other solid

ingredients in next production

Up to today the integra line has 5 members:

Integra LATTE (binding milk proteins) Integra PANNA (structural fats) Integra FRUTTA (structural fats) Integra FIBRA (binding vegetal fibers) Integra STRUTTURA (reducing sugars)

STRUCTURE ENHANCERS (INTEGRA LINE)

INTEGRA LINE

INTEGRA LATTEMix of milk proteins

Stabiliity/Creaminess

INTEGRA PANNAMix of vegetable fats

Vertical stability/richness

INTEGRA FRUTTASame as INTEGRA PANNA

W/o mikl proteins

INTEGRA FIBRAMix of vegetable fibersStability/Creaminess

INTEGRA STRUTTURAMix of special sugarsiSpoonability/shelf life

SolutionFast drippingCold feeling

Solutionmouthfeelstability

SolutionmouthfeelStability

SolutionFast dripping

Cold feeling

SolutionHard ice creamShort shelf life

INTEGRA LATTE Product in powder based on dextrose and thermically mod ified whey proteins. Ratio

carbohydrate/protein is 65/35, obtaining a perfect auto balancing effect Ingredients: dextrose, milk proteins, malt dextrines, natural starch Packaging: 1 kg coupled alluminum bags. 8 bags in 1 carton box Cold or hot soluble in a dose of 20 g/liter of milk

HOW TO USE IT The strong binding power of the modified milk proteins stops a high amount of free water in ice

cream making it impossible to become ice at normal serving temperature. This makes a warmerstructure, softer ice cream, with a longer melting time and a longer shelf life. Storage and handling of ice cream is easier and with a better general quality

WHEN TO USE IT When a longer ice cream shelf life is needed When a silky and richer structure is needed (without increasing fats) When a longer melting time of ice cream on cone or cup is needed When a better stabilization is needed to avoid recristall ization during storage or transport When the pasteurization process or the ageing process is not possible (for example auto

pasteurizing machines) When a better softness at very low temperature is needed (for example when ice cream is stored

in restaurants)

INTEGRA PANNA Pre emulsified vegetable fat in powder on glucose syrup and sodium caseinate (milk protein). The

fat/carbohydrate ratio is approx 50/40 to achieve a perfect auto balancing effect

Ingredients: hydrogenated vegetable fats, glucose syrup, dextrose, milk proteins, sugar, emulsifiers:E472a, E477, E471; stabilizers: E466; flavours.

Packaging: 1 kg coupled alluminum bags. 8 bags each carton box

HOW TO USE IT

Add in the hot or cold mix at an approximate dosage of 20/30 grams per liter of milk The attitude of binding and well distributing air and the high melting temperature of this fat make

the gelato very rich even with a low fat composition and particulary stable even in difficoultsitutation (for example when displayed very high in the tubs)

WHEN TO USE IT

When a gelato displayed higher than the tub end is desired using old generation stabilizers When a particoularly rich gelato is desired with a relat ively low fat concentration When a single flavour has melting problems (such as rum and raisins, tiramis ) When the shop has a table service (in combination wit h INTEGRA LATTE) to avoid rapid melting

and structure collapsing

INTEGRA FRUTTA Pre emulsified vegetable fat in powder on glucose syrup and vegetal protein. The fat/carbohydrate

ratio is approx 50/40 to achieve a perfect auto balancing effect

Ingredients: hydrogenated vegetable fats, glucose syrup, vegetable fibers, fructose, emulsifiers:E471, E477; vegetal proteins.

Packaging: 1 kg coupled alluminum bags. 8 bags each carton box

HOW TO USE IT

Add in the hot or cold mix at an approximate dosage of 20/30 grams per liter of milk The attitude of binding and well distributing air and the high melting temperature of this fat make

the sorbet very rich and milky even with a low fat compo sition (less than 1%) and in total absence of milk. The sorbet is also particulary stable even in difficoult situtation (for examplewhen displayed very high in the tubs)

WHEN TO USE IT

When the sorbet is presented in the display higher than the end of the tub using old generationstabilizers that wouldt allow it.

When a particoularly rich mouthfeel is desired even with very low fat percentage. When it is necessary to stabilize an alcoholic sorbet without adding any milk derivative. When the business has a table service and a very stab le sorbet is need (in combination with

INTEGRA FIBRA).

INTEGRA FIBRA Product in powder based on vegetable fibers and fructose. The fiber/carbohydrate ratio is 50/50 to

obtain a perfect auto balancing product.

Ingredients: vegetable fibers, fructose. Packaging: 1 kg coupled alluminum bags. 8 bagseach carton box

HOW TO USE IT

Add it in hot or cold process at the approx dosage of 15 g/l. The strong binding power of the vegetable fibers stops the process of ice crystallization in the

sorbet at normal working temperature. This gives a warmer mouthfeel and a very spoonable and silky structure. The sorbet has a very long melting time making transport very easy and convenient. Having a longer melting time, even flavour is enhanced when eaten

NOTE: differently from all the other ingredients in the INTEGRA line that can be overdosed up to an indefinite limit, we advice not to overdosage INTEGRA FIBRA more than 20 g/liter of water

WHEN TO USE IT

When a longer shelf life of the sorbet is desired When a richer and creamier structure of sorbet is desired without adding fats or milk When a longer melting time on cups or cones is desired When sorbets have to be very well stabilized for transport or long time storage (no re

crystallization) When a softer structure is desired at very low temperature (for example cell temperature in

restaurants)

INTEGRA STRUTTURA Product in paste (semi liquid form) based on reducing sugars, poli alcohols, starches and

stabilizers. The ratio solid/water is approximately 80/20 Ingredients: glucose syrup 60 DE, enzymatically inver ted sugar, saccharose, sorbitol, 12 DE malt

dextrine, mono hydrated dextrose, natural starch, stabilizer: E466; flavours. Packaging: 4 kg tins. 4 tins in a carton box

HOW TO USE IT

Add 20/30 g per liter of milk or water in a cold or hot process

The ability of low molecular weight sugars (dextrose, glucose and inverted) together with poli alcohols (sorbitol) of decreasing the melting point of ice cream combined with the ability of bindingfree water of high speed stabilizers, dextrines and starces increases the creaminess and spoonability of any ice cream

WHEN TO USE IT

When a silkier and softer structure in milk or water based ice cream is desired When a better spoonability on a specific flavour is desi red When a better creaminess of some flavour is desired When a longer shelf life of ice cream in display is des ired

Problem Solutions

XXXPoor shelf lifeXXXNot enough mouthfeelXXXXNot warm in mouth

XXXXNot well spoonableXXXToo hard

XXXToo soft

Low overrun

XXRapid melting

Integra Struttura

Integra Fibra

Integra Frutta

Integra Panna

Integra Latte

Example for milk based gelato

Milk 1000 Sugar 200 Invidia 100 Integra Latte 20 Cream 100 Integra Struttura 20

Creamy and rich ice creamwithout vegetable fats

Milk 1000 Sugar 200 Nirvana 90 Integra Latte 20 Integra Panna 30 Integra Struttura 20

Creamy and particoularlystable ice cream

Example of milk based i.c.

Milk 1000 Sugar 200 Idra 30 Integra Latte 20 Cream 100 Integra Struttura 20 Skim milk pwd 30

Creamy and rich ice cream with goodoverrun and long shelf life

Milk Base 1000 Sultana Paste 100 Integra Panna 25

Control of stability of ice creamwith a flavour that typicallybecomes too soft

Examples for fruit based i.c.

Water 1550 Perfecta 100 Sugar 700 Fruit 1000 Integra Fibra 50 Primafrutta Paste 100

Creamy sorbet fat free and milk free

Water 1500 Perfecta 100

Sugar 700

Fruit 1000 Integra Fibra 50

Integra Frutta 50

Primafrutta Paste 100

Similar to a milk base fruit ice cream but without milk derivatives

MILK BASES

Bon Bon (H)Giubileo (H)

Royal Base (H)Musa 150 (C)Heidi (C)

High dosage

Unica (C)

Invidia (C )

Compripan 100 (H)Nirvana/Nirvana R (C)San Marco (C)

Medium dosage

Base 50 (H)

Chimera (C)

Idra (C)

Compripan 50 (H)

Morbipan(H)Low dosage

W milk fatsW vegetalfats

Without fats

Low Dosage Medium Dosage

High Dosage

BASE 50

IDRA

CHIMERA

MORBIPAN

NIRVANA

SAN MARCO

INVIDIA

COMPRIPAN 100

UNICA

MUSA

BON BON

ROYAL BASE

HEIDI

GIUBILEO

MORBIPAN Dosage : 50 g/l milk Solubility : hot Ingredients : dextrose, emulsifier: E471; stabilize rs: E412, E410, E466; soy

proteins, flavours Taste : cream

Features: fat free base, very simple and classic composition. It makes a silky and soft ice cream. Good balance between cost and final result. Flavour is strong. Due to the combination of the stabilizers and soy proteins the final gelato has a good overrun. We suggest to add some skim milk powder in the recipes (approx 30-50 g/l).

Examples:

Milk 1000 1000 1000 1000 Cream 100 - 100 50 Sugar 200 200 200 190 Morbipan 50 50 50 50 Skim milk powder 30 30 30 20 Integra Latte - 20 15 20 Integra Fibra - - 6 - Integra Panna - 30 - Biancocream - - - 50

BASE 50 Dosage : 50 g/l milk Solubility : hot Ingredients : skim milk powder, natural starch, full cream milk powder, emulsifiers: E471;

modified starch, stabilizers: E410, E466; cream in powder, salt, lactose, milk proteins.

Taste : cream

Features: this base has to be pasteurized at 85C to have the best starch activity. At lowertemperature or with a cold process the gelato would be cold. The final result in standard conditions is a very silky and warm gelato cream flavoured. Since the base is a very traditional old style one a good pateurization AND ageing process is required.

Examples:

Milk 1000 1000 1000 1000 Cream 100 - 100 50 Sugar 200 200 200 180 Base 50 50 50 50 50 Skim milk powder 30 30 30 20 Integra Struttura 30 30 30 30 Integra Latte - 20 15 20 Integra Fibra - - 6 - Integra Panna - 30 - 25 Biancocream - - - 50

CHIMERA

Chimera is a mythological animal, daughter of Typhon, sister of Idra. Itrepresents storms and thunder is her voice.

Dosage : 40 g/l of milk Solubility : cold or hot Ingredients : milk proteins, fractionated milk fats, glucose syrup,

maltodextrines, lactose, dextrose, vegetable fiber, stabilizers: E466, E417; emulsifier: E472b; flavours.

Sapore : double cream

Feautures: Chimera makes a rich ice cream, full of body, with a slow and regular melting on the cone and in mouth.It is the first ice cream base in the world that applies the technology of fractionated milk fats, a special fat combination from milk with similar performance of vegetable fats. Flavour is creamyand milky, due to the special fats. For a 100% perfect flavour profile ageing after pasteurizing can be important. Dosage ranges from 30 to 50 g/l.

How to test Chimera

Milk 1000 1000 Cream 100 100 Sugar 200 200 Chimera 45 40 Integra Struttura 30 30 Skim milk powder 40 30 Integra Latte 20

Note: every liter of liquid milk can be changed with 800 g of water and 100 creamplus 100 g skim milk powder. In this case product pasteurization and ageing are veryimportant

The above written recipes are completely without vegetable fats but with a very richmouthfeel and perfect stability

IDRA

Dosage : 25/40 g/l of milk

Solubility : cold or hot

Ingredients : glucose syrup, hydrogenated vegetable fa ts, dextrose,vegetable fiber, milk proteins, stabilizers: E466, E417,

E407; emulsifiers: E471, E472a;flavours. Flavour : milk/neutral

Features: Idra, in classic mithology, is Chimeras s ister. The two bases are verypowerful and concentrated, giving a very rich ice cream even in cold and simpleconditions. Flavour of Idra is very clean and neutral in comparison to Chimera, due tothe use of vegetable fats. The big advantage of this base is that, if pasteurized in a well balanced mix, the dosage can be reduced down to 25 g/l, still obtaining a goodcreaminess and structure. The big advantage is the combination between vegetablefibers and stabilizers that helps the reduction of gums in gelato and a better structureeven with long display shelf life

When used cold a dosage of 35/40 g/liter is adviced.

How to test IDRA

Milk ice cream

Milk 1000 1000 1000 Cream 100 50 80 Idra 40 40 35 Sugar 200 200 180 Int. Struttura 30 30 20 Integra Latte - 20 - Integra Panna - 10 - Biancocream - - 40

Note: to change liquid milk with water and milk powder please look at Chimera recipes

Fruit ice cream

Water 1000 700 Sugar 300 300 Idra 45 45 Fruit paste 100 80 Fruit - 300

A milky ice cream, creamy and silky. To obtain the best result addfruit or fruit pastes just beforefreezing.

COMPRIPAN 100 Dosage : 100 g/l milk Solubility : hot Ingredients : dextrose, full cream milk powder, skim milk powder, emulsifiers: E471,

E472a; stabilizers: E410, E466; hydrogenated vegetable fats, glucose syrup, lactose, milk proteins, flavours.

Flavour : rich of milk

Features: a classical base of COMPRITAL. The final result is a creamy gelato with a strong flavour of cream/milk. The combination with the INTEGRA line gives some very interesting gelati

Example

Milk 1000 1000 Cream - 100 Sugar 200 200 Compripan 100 100 100 Integra Latte 20 20 Integra Panna - 20 Tuorlo Vivo - -

UNICA Dosage : 80 g/l milk Solubility : hot or cold. (preferibly hot) Ingredients : dextrose, skim milk powder, cream in powder, emulsifiers: E471, E473; malto

dextrines, stabilizers: : E410, E401, E466, E415, E412; flavours, modifiedstarch.

Flavour : rich in cream/milk

Features: the product is enriched with cream in powder but the real technical aspect is the combination with high performing starches with stabilizers. This makes the structure very silky and warm. The combination with INTEGRA STRUTTURA makes a product with a unique shelf life

Examples:

Milk 1000 1000 1000 Cream - 100 100 Sugar 200 200 200 Unica 100 80 80 Integra Struttura 10 30 20 Integra Latte - 20 20 Tuorlo Vivo - - 30

NIRVANA/NIRVANA RNirvana is a state of ethernal peace, rest, immunity

Dosage : 80/100 g/l milk Solubility : cold or hot Ingredients : milk proteins, glucose syrup, hydrogenated vegetable fats,

dextrose, stabilizers: E466, E410, E407; sugar, emulsifiers: E477, E472a, E471; flavours.

Taste : delicate of milk. Available a flavoured varsion called Nirvana Panna

NIRVANA R is the newer version of Nirvana, with refined oils (no hydrogenatedvegetable fats). Same performances than standard version.

Features: a very innovative product aimed to solve most artisan problems. The ingredient combination is very new in the base panorama, using the synergic power of stabilizers and thermically modified milk proteins. The result, even when coldprocessed, is a very rich and compact gelato, very stable. It is the ideal base fordisplaying the gelato high in cabinets or for production in difficoult conditions. The base is also very fast soluble and it is strongly adviced in auto pasteurizing machines, where the ageing process is not possible.The use of specially tailored pre emulsified vegetable fats permits a very high overruneven with standard machines

How to test NIRVANA

Milk Gelato

Milk 1000 1000 1000 1000 Nirvana 100 80 80 80 Sugar 200 200 200 200 Int. Struttura 30 30 30 20 Integra Latte - 20 12 15 Integra Panna - 15 - - Integra Fibra - - 6 - Biancocream - - - 20

Note: 1 liter of milk can be obtained by the combination of 900 g water and 100 g BEVANDA BIANCA MIX 38% fat.

Fruit Gelato

Water 1000 700 Sugar 300 300 Nirvana 70 70 Fruit paste 100 80 Fruit - 300

Note: the base can be used as a cold stabilizer forfruit gelato. Final product will contain milk and fat. And will be very creamy and silky. For a correct usewe advice to add the fruit paste to the very last moment before freezing to avoid proteindenaturation

SAN MARCO

Dosage : 100 g/l of milk Solubility : cold or hot Ingredients : milk proteins, dextrose, glucose syrup , hydrogenated vegetable

fats, stabilizers::E466, E410, E407; zucchero, emulsifiers: E477, E472a, E471; flavours.

Flavours : mild milky flavour. Available a Cream flavou red version

Features: the base is an optimum balance between performances and price. A goodproblem solver, makes a very stable ice cream even in very hot climates. Verymodern stabilizer it gives a good result even in very simple conditions, for examplewhen used in cold mix

How to test SAN MARCO

Milk Gelato

Milk 1000 1000 1000 1000 San marco 100 90 90 90 Sugar 200 200 200 200 Int. Struttura 10 10 10 10 Integra Latte - 20 12 15 Integra Panna - 15 - - Integra Fibra - - 6 - Int. Overrun - - - 20

Note: 1 litre milk can be substituted with 900 g water and 100 g BEVANDA BIANCA MIX 38% fat

Fruit Gelato

Water 1000 700 Sugar 300 300 San marco 100 100 Fruit paste 100 80 Fruit - 300

A milky ice cream, creamy and silky. Toobtain the best result add fruit or fruit pastesjust before freezing.

INVIDIA (Envy)Adulation can be bought. You must well deserve envy O. Wilde

Dosage : 100 g/l of milk Solubility : cold or hot Ingredients : dextrose, fracionated milk fats, glucose syrup, skim milk powder,

milk proteins, stabilizers:E466, E417, E407; vegetable fibers, emulsifier: E472b; flavour.

Flavour : cream/milk

Features: Invidia is a technical development of Chimera. Very simple to use, it givesa very soft and spoonable ice cream with a very long shelf life: Very rich and naturaltaste due to the quality of fats. Melting time is very long and mouthfeel rich and silky. The most important technological aspect of this product is the use of pre emulsifiedand fractionated milk fats, a new fat combination that without any chemicalmodification makes the melting point of gelato similar to one with hydrogenatedvegetal fats.

How to test INVIDIA

Milk 1000 1000 Cream 100 100 Sugar 180 160 Invidia 80 80 Skim milk powder 40 30 Integra Latte 25 Rinforza gusto latte 10 Rinfrza gusto panna 10

Both recipes are based on milk fat and free of hydrogenated vegetable fats

MUSA 150

Dosage : 150 g/l of milk Solubility : cold or hot Ingredients : glucose syrup, dextrose, hydrogenated vegetable fats, milk proteins, stabilizers:

E466, E417, E407; vegetable fibers, sugar, flavours, emulsifiers: E477, E472a, E471. Flavour : milk

Features: the aim of the base is to obtain an ice cream with an optimum structural result in verysimple and minimum conditions, reducing the possibility of balancing mistakes: It is ideal for the non expert artisan. The core of the base is San Marco already with all the necessary integra ingredients available. This is the first base of our line that includes INTEGRA OVERRUN, so expect an ice cream with a high volume (overrun close to 50% even if this depends by balancingand instrumental conditions) and a good sensation of warminess and silkiness even if coldprocessed. Ideal base for auto pasteurizing machines., or for problematic displays or weatherconditions.

How to test MUSA

Milk Gelato

Milk 1000 1000 Musa 150 130 Sugar 220 180 Cream 30 Int. Struttura 30 Integra Panna 15

Fruit Gelato

Water 1000 700 Sugar 300 300 Musa 150 150 Fruit paste 100 80 Fruit - 300

Note: Musa can be used as a stabilizer for fruit ice cream. The result is very creamy and silky. Weadvice to add fruit paste only at the very end, just before freezing.

BON BON

Dosage : 150 g/l milk Solubility : hot Ingredients : cream 75% fat powder, dextrose, full cream milk powder, skim milk powder, emulsifier:

E471; stabilizers: E410, E466; flavours, lactose, milk proteins. Flavour : rich of cream. CE certification : I 03/064 CE

Features: An a very traditional stabilizer, rich in milk derivatives (cream in powder is the first ingredient) for anexcellent final result. The high milk concentration (more than 50%) gave it the necessity of being certified by the central european veterinary office with the number I03/064CE. It is the perfect base for the gelato shop looking forexcellence. Without vegetable fats, it needs a traditional process, including ageing

Examples

Milk 1000 1000 1000 Cream - 100 100 Sugar 200 200 200 Bon Bon 150 150 150 Integra Struttura 10 20 20 Integra Latte - 20 20 Tuorlo Vivo - - 30

NOTE: 1 litre of milk can be replaced by 800 g water, 100 g cream 35% fat and 100 g skim milk powder.

ROYAL BASE

Dosage : 180 g/l milk Solubility : hot Ingredients : skim milk powder, dextrose, sugar, hyd rogenated vegetable fat, milk proteins, emulsifier:

E471; malto dextrines, stabilizer: E410, E466; flavours. Flavour : rich of cream/milk

Features: a base very appreciated worldwide. Simple to use, it has a definite flavour of milk and a full and richstructure. Combined with Integra Latte and Integra Panna can be used to display the gelato very high in the display: Royalbase can be used also at 150 g/liter of milk, still with a very good result. Very interesting the combination with sweetened condensed milk. The product is rich in milk powder so avoid to over charge the gelato with too much mil powder to avoid lactose re cristallization

Examples

Milk 1000 1000 1000 Cream 170 100 100 Sugar 170 170 140 Royal Base 180 180 150 Integra Latte - 20 10 Integra Panna - 20 - Condensed milk (sweetened) - - 60 Tuorlo Vivo (egg yolk) - - 20

NOTE: 1 litre of milk can be replaced by 900 g water and 100 g BEVANDA BIANCA MIX with 38% fat

HEIDI Dosage : 300 g/l water Solubility : hot or cold Ingredients : skim milk powder, dextrose, hydrogenated vegetable fats, glucose

syrup, milk proteins, malto dextrines, emulsifiers: E471, E472a; stabilizers: E466, E417, E407; vegetable fibers, sugar, flavours.

Flavour : delicate of cream

Features:An easy to be used gelato base, with a competitive price and outstanding quality. Goodfor shops with high gelato volumes that need to make things easier and quicker. Creamy, silkyand very stable, with a long shelf life in display cabinets. Its flavour is neutral and can bereinforced by adding the desired combination of our cream or milk flavours (RINFORZA GUSTO LATTE or RINFORZA GUSTO PANNA)

Water 1000 1000 1000 Sugar 200 180 180 Heidi 300 300 300 Integra Struttura - 10 10 Rinforza Gusto - - 20

Bases Overlook

XXXXXXXXSuitable forcups and transport

XXXXXXXXXWarm feeling

XXXXXXSpoonability

XXXXXHigh

overrun

XXXXXXXCreaminess

XXXXXXXVertically

stable Gelato

XXXXXStrong Flavour

HeidiRoyal BaseBon BonMusaInvidiaNirvana/Nirvana R

ChimeraIdraMorbipanBase 50

A new system for the production of a top classartisanal gelato

Special bases with no emulsifiers or vegetable fatswith locust bean gum or pectin as sole additives(Giubileo Latte, Giubileo Cioccolato, Giubileo Frutta)

Special and exclusive Micronization process thattransform a good quality gelato in a soft mousse likedessert (17% softer than a non micronized gelato)

Extraordinary structure, improved taste (approx 20%), longer shelf life, better softness

White vanilla ingredients: Fresh milk, fresh cream, cane sugar, vegetal

fiber, locust bean gum, salt, natural vanillaextract

Strawberry gelato ingredients: Strawberries, cane sugar syrup, vegetal fiber,

lemon juice, pectin

ELECTRONIC MICROSCOPE PICTURE OF A STANDARD CHOCOLATE GELATO (left) AND A GIUBILEO CHOCOLATE (right)

AFTER MICRONIZATION PROCESS

Up to 750 micron particles Up to 50 micron particles

GRAPE SUGAR

Grape sugar is extracted from natural grapes and it is rich in fructose, glucose, pentoses, poly alcohols and more. Its natural composition makes it a fantastic gelato ingredient, with similar results obtainable from our INTEGRA STRUTTURA but withthe simple declaration grape sugar, very lable friendl y. It helps the cleaning of lablefrom all those unknown carbohydrates from general pubbli c (glucose, dextrose, inverted, malt dextrines) with a very performing struc ture

Grape sugar is NOT dextrose, NOT glucose and NOT fructose. It is a complexnatural product with its specific proprieties. Available only in liquid form westandardize the final product by mixing different sources, since, as a natural product, may vary a lot from lot to lot and from source to source, with different gelato results

It gives gelato a silky and creamy structure and it increases shelf life in display thanksto the high anticristallizing power of some minor components (poly alcohols)

Dosage is approx from 3 to 5 % in vanilla gelato

GIUBILEO FLAVOURING ITEMS

Giubileo Powders without dextrose or sugars not accepted in the giubileo program and without artificial colours or flavours Mascargel (mascarpone), Chocolate Mix (to obtain a cho colate gelato

from the Giubileo latte base or a dark chocolate sorbet from Giubileo Frutta)

Giubileo Crounches of hazelnut or peanut to fulfill recipes in the recipe book. Obtained with natural products and artisanal production

Giubileo Sandwich cookies without margarine (with butterfat, honey and cane sugar) designed for the production of cleanlable/healthy gelato sandwiches

Giubileo Pastes with no artificial colours or flavours, with naturalstarch and carob gum as thickeners and based on grape sugar Menta piperita (mint), Caff del nonno (coffee), Ti ramis, cinnamon,

Almond, White chocolate, Nocciola, Pine seeds, Pistacchio (availablewith Bronte DOP certificate)

GIUBILEO CHOCOLATE COVERS

Pure chocolate covertures without emulsifiers and arti ficial ingredients, withmilk fat (and not only cocoa butter) to have the best softness even at verynegative temperature and with thick layers

Available in Pure Dark Chocolate and Pure White Chocolate

Mixing 2/3 white chocolate with 1/3 dark chocolate a tasty milk chocolatecoverture is obtained.

CIOKO BLACK 250

Semi complete premix for the production of a verydark chocolate gelato

Milk 1000 CB250 250

Sugar 250

PERFECTA (Fruit base)

Base for fruit sorbet, verycreamy and with goodoverrun with dosage of 30-50 g/l. Completely cold soluble, fast and very stable in acid systems, without fats and milk derivatives.

Some recipes

Water 2500

Sugar 600 Perfecta 125

Primafrutta 280 (Integra Fibra 50)

Water 1500

Fruit 1000 Perfecta 100

Primafrutta 100 Sugar 600

Integra Fibra 50 Integra Frutta 50

Perfecta with Yogurt

Perfecta can be used to obtaina creamy yoghurt ice creamwith high yoghurt concentration

Milk 500

Skim yoghurt 500 Perfecta 50

Integra Panna 20 Sugar 200

Yopi 35

PERFECTISSIMA The latest evolution of Perfecta with a brand

new set of emulsifiers and added vegetalfibers

The higest advantage is the easiness in obtaining stronger and darker colours, with a very natural and rich result

More stable than Perfecta to heat shoksthanks to the innovative mix of vegetalfibers. Creamier structure in juicy acid fruits(lemon, passion)

Carraghenans have been eliminated fromthis formulation for a better performance ifcustomer desire to produce a pasteurizedsyrup (lower viscosity)

Very creamy even with no added fruitpastes, due to the glucose and fructose in the formula

Recipes with Perfectissima

Only Paste

water 2500

Sugar 700 Perfectissima 250

Primafrutta 250

Milk and fat free sorbets

Fruit and Paste

water 1500 Sugar 650 Fruit 1000 Perfectissima 230 Primafrutta 100

Yogurt gelato with Perfectissima

Milk 500 Yogurt 500

Sugar 200 Perfectissima 100

Yopiu 50

SOLOFRUTTAA new approach to the fruitsorbet: eliminate water fromrecipe! Prepare the sorbet simplymixing 3 parts of fruit and 1 part of SOLOFRUTTA, the new base in powder. This gives a real fruitconcentration of 75% but if youconsider that solofrutta is basedon fructose (natural fruit sugar) and fruit fibers the total concentration of fruit is close to100%, a revolution in the way of thinking a classical sorbetThe final result is a sorbet rich in natural flavour with a perfectflavour profile due to the perfectbalancing of fructose and fibers

Some recipes with Solofrutta

Solofrutta 900 Fruit 3000

In case the final result is toorich and pulpy (for examplemango, peach, apricot) use2,8 kg of fruit and 200 g of mineral water

Solofrutta 900 Fruit 1500 Water 1500

This is the recipe forparticoularly acid fruitssuch as lemon, passion, lime and similar. The acid feeling would beexagerated if usedwithout any water

Special recipes with Solofrutta

Hot Water 2500 Solofrutta 900 Cocoa pwd 400 Pasta Cioko 80

This is a fast recipe for a milk free and sugar free dark chocolate sorbetwith an excellent quality. It is particoularly dark in flavour and colour

Skim Yoghurt 3000 Solofrutta 900 Yo pi 50

This is a recipe for a high yoghurt concentrationand sugar free ice cream. Prepare it with a coldprocess to have a sensational flavour result

VEGETALIA LINE Vegetalia (neutral flavour) Vegetalia Vanilla Vegetalia Cocoa Vegetalia Fruit

Products in powderbased on fructose and soy: Sugar free, milk free and gluten free, they are good for an healthy dietor for people with food intollerances

How to use VEGETALIA

Vegetalia 1,250 Hot water 2,500

Mix the powder in hot water, stirr well and let the mix age for15 to 20 minutes before addingto the batch freezer.

If part of the water is switchedwith fresh fruit the final resultwill be a tasty and creamysugar free milk free fruit ice cream

Vegetalia Fruit 1,000 Water 1,500 Fruit 1,500

Defreeze the frozen fruit, mix itwith water and make a fruit juicewith a high speed mixer. Addvegetalia frutta, mix well and freeze in a batch freezer: If a creamier structure is desired add50/60 g of INTEGRA FIBRA

RISO & SOIA (rice and soy) The old and healthy diet

combination used by the asianpopulations is also the best flavourand structural combination for a completely vegetal ice cream. The only rice or only soy ice creams usually do not have the best flavour profile, tasting veryvegetal to most customers. RISO & SOIA has a particoularly tastyand clean taste and is very wellbalanced from the nutritional pointof view (very low fat, very low calories, very low Glicemix Index, rich in fibers) and very balancedalso from the ESSENTIAL AMMINO ACID point of view, a new revolution in ice cream

RISO & SOIA Riso & Soia Cocoa Banana Forest berries

Products are sugar free (withfructose), milk free, coholesterol free and glutenfree.

In fruit flavours we addedfreeze dried fruit to achieve a final fruit concentration close to20%

FREE! A new line without added sugars (*)

and fat free.

Sugar is substituted by poly alcoholslike sorbitol and maltitol and fats withvegetable fibers. The special gelato iswith reduced calories, with no glutenand with no artificial sweeteners likeaspartame

Fruit flavours are milk free

Vaniglia (vanilla) Cacao (cocoa) Cappuccino (coffee) Yogurt Limone (lemon) ACE Verde (green apple, kiwi, lime)

(*) In the first 4 flavours there is lactose, technically a sugar. In fruitflavours the right definition is sugar free.

FREE! 1 bag of product should be

deluted in 2 litres hot water (approx 55C). They stay creamyand tasty in the display cabinet without the need of adding anyliquid glycerin

The selling kit is enriched by a self ftanding poster with nutritionalinformations and a lable for the gelato tub (picture)

An excessive consumption can have laxative effects (more than 2 cones in 3 hours)

ALCOLICA

Premix balanced foralcoholics ice creams(wine, champagne, beer, spirits). Very easy to useand stable. Very good forrestaurants

with 10% v/v alcohol

Water 2,200 Champagne 0,750 Alcolica 1,000

In this group we have wines, beer and coolers. Decreasingwater it is possible to increasethe wine or beer up to 2 liters. For higher creaminess add 50 g of Integra Panna

More recipes with alcolica

With 25% v/v alcohol

Water 2,500 Campari 0,450 Alcolica 1,000

With 40% v/v alcohol

Water 2,500 Whiskey 0,300 Alcolica 1,000

For spirits like Baileys water can be partiallyor totally changedwith milk

SPEEDY LINE One of the most famous lines

of COMPRITAL. All fruit flavours are water

based and free of milk derivatives and vegetable fats.

In the new version CON PEZZI (with fruit pieces) the quantityof fruit after re hydratation isover 20%

Dosage is 1 bag with 2,8 literof water (or milk in milk ice cream). With 3/3,5 litersSpeedys can be used in Soft serve machine. With 4/5 litersin a slush machine

SPEEDY LINE

Speedys, even if a complete mix, are flexibleenough to be adjustedwith different recipes, forexample the adding of fresh fruit to increase the already superb and natural flavour

Water 2,300 kg Speedy 1,250 Fruit 0,500

Speedy flavours ACE (multivitamin orange carrot and lemon) ba ACE without sugar ba Green ACE ba Apricot ba Pineapple ba cp Orange ba Blood Orange ba Banana bl cp Brasil (chocolate/coconut/coffee) bl cp Coffee Shake ba/bl Chocolate bl Dark Chocolate bl/ba Watermelon ba Energy (ginseng/guaran) ba Fiocco (white vanilla) bl Strawberry ba cp Wild fruits ba cp Kiwi ba Lime ba

Speedy flavours Coconut bl cp Limoncello ba Limone amalfi ba Lemon ba Liquorice bl Mandarin ba Mango ba/cp MAPO (mandarin/grapefruit) ba Green apple ba cp Melon ba cp Mint ba/bl Bluberry ba/cp Blackberry ba/cp Pear ba/cp Yellow peach ba/cp Pink grapefruit ba Raffaello (white choc/coconut) bl cp Ricotta cheese bl Soleada (tropical) ba/cp Green tea ba Yellow vanilla bl Yogofioc (yoghurt) bl Yoghurt without sugar bl Ba= water based Bl= milk based Cp= with pieces

GRAN CIOCCOLATO ELVETIA

A ready mix in powder with 33% real micronisedswiss chocolate, easily soluble in warm water or milk. The wole bag (1,5 kg) has to be deluted in 2,5 litres of water or milk to obtain an outstandingchocolate gelato (approx 15% chocolate and cocoain the final product).

The EXTRA BITTER version is completely milk free and perfect to prepare a water based dark chocolate gelato with a strong and persistant flavour

The new ELVETIA line is the best for the artisanthat can not pasteurize anymore the chocolate mix. Available is a recipe book that teaches how to applythe ELVETIA line to obtain several classical flavoursstarting from the so called chocolate base

No added vegetable fats in both products (besidesthe one coming from chocolate and cocoa)

Concentrated line

Speedy extra Superlemon (50 g/l stabilized) Superlemon 100 (stabilized) Speedy extra Superlemon SA (without stabilizers. 35 g/l) Superliquirizia Pura (20/30 g per liter. In pwd) Yopi (40 g/l) Supery (50 g/l) Rinforza Gusto Latte (10/20 g/l) Rinforza Gusto Panna (10/20 g/l) Blood Orange (40 g/l)

BIANCOCREAM The product is studied for the

production of semifreddi (spoonabledesserts), gelato cakes and mousses.

Use is fast and simple through the useof a planetary blender.

NOTE: Biancocream can be appled in many ways:

1 tea spoon in milk shakes toimprove richness and stability

50 g/l of milk in gelato mixesto increase overrun and improve flavour and structure(decrease 20 g/l of milk of sugar from the mix)

HOT ice cream production

Biancocream Recipes

Milk 800 Gelato 200 Biancocream 500

Paste 100

Recipe for hot ice creampreparation

Milk 600

Gelato 200

Biancocream 450 Cream 200

Egg Yolk 100

Meringue (biancosu) 200

Paste 100

Recipe for an italian style spoonable dessert (semifreddo)

GELATO CALDO (hot ice cream)

The GELATO CALDO line isspecifically prepared for the production of a long time spoonable hot ice cream thatcan be kept at the samestandard gelato temperature. Production should be done in a planetary blender:

Some ready flavours available: CHOCOLATE STRAWBERRY ZABAIONE TIRAMISU FIORDILATTE (Neutral)

Gelato Caldo Recipes Milk 700 Gelato Zabaione 300 Gelato Caldo Zab. 500

Add the cold milk (very important) in the planetary blender, add the ice cream of the desired taste directly from the display cabinet and add the GELATO CALDO powder stirring with a whisk. Spinthe planetary mixer until a firmwhipped cream looking product isobtain. Add some flavouring paste and show it in a display cabinet in a large and shallow tray.

Milk 700

Gel. Caldo Fiord. 400

Gelato Hazelnut 300 Hazelnut Paste 80

Same procedure than previousrecipe. Hazelnut paste should beadded slowly at the end of the process or mixed when thaplanetary blender is stopped witha rubber spatula.

MONRO BASE A specific product for spoonable

desserts and hot gelato basedon milk fats and completelywithout hydrogenated vegetablefats.

The final result has a cleaner taste than the vegetal versions and the melting in mouth is slow and regular, giving a rich and silkysensation without resulting toofat

Dosage is very similar toBIANCOCREAM

Ricette con MONRO Cold milk 700 Gelato 300 MONRO 500

This is the standard recipe forHOT gelato production in a planetary mixer. Obviously the gelato has to be free fromvegetable fats. Milk should be coldfrom refrigerator even if in thisrecipe is not very important for the final result.

For flavouring use gelato pastes, again they should behydrogenated vegetable fat free

Cold milk 1000

MONRO 500

This is the classical recipe forspoonable desserts (semifreddi) or for HOT gelato when a hydrogenated vegetable fat free ice cream is not available.

Tub cakes

One of thepossibleapplications for Monro isthe so called tub cakes, a new gelato presentationvery nice and tasty. Ifcompared with otheroptions (eg pregels Happy Cake) our result islighter and with a bettermouthfeel

ONE 4 ONE It is a complete project to improve

sales of monoportion in the gelato shops.

It is a total composition of products, recipes, plastic glasses, trays, take home boxes and, last but not least, ideas

Please refer to the brochure one 4 one for more informations

ONE 4 ONE The set of products in the project

is:

Solofrutta: for high quality fruitsorbets

Monr: for semifreddo mono portions with no vegetable fat

Alcolica: for alcoholic sorbets Crem : for spoonable custard Decor : isomalt for quick

decorations Rosoli: alcoholic syrups for

spounge cake Variegati Savoiardi a misura: specific

cookies for the small size glasses

ONE 4 ONE

The final result is an elegantbox with single monoportionsof outstanding quality.

The perfect present for a dinner or an importantoccasion, with a range of ideasfrom semifreddo to alcoholicsorbets

The gelato flavours in the plastic box can resist up to 45 minutes at room temperature ifpreviously stored at 20 C below zero

DOLCI GELATI Complete line for the preparation of

gelato cakes (semi freddo). The key product is a set of pastes (GRAN MOUSSE) to be deluted in cream(35% fat) and whipped in an electricwhipping machine or in a planetrymixer.

Average dosage of Granmousse is500 g paste per litre of cold cream

Wa have a Neutral Granmousseavailable that can be flavoured with the standard gelato pastes. This paste should be used at 350/400 g per litreof cream + the flavouring gelato paste (50 to 100 g per litre)

Cakes can stay in a negative freezer for a very long time or 2 days in a standard refrigetaror

DOLCI GELATI

Granmousse (500 g/l): Neutro Panna Zabaione Cioccolato Chantilly Nocciola Crema Limone Vaniglia Caff Limone Frutti di Bosco Fragola

Rosoli: Marasche (cherry) Caraibi (Rhum) Firenze (Alkermes) Benevento Caff (coffee) Arancio (orange)

1 litre rosolio should be deluted in 700 g water and 300 g sugar

Glass (ready to use glazing pastes): Cioccolato Ciocc Bianco Fragola Kiwi Limone

DOLCI GELATI

Meringa Mix For the quick preparation of a meringue

cake. Very stable and flame resistant(1 part water and 2 parts of Meringa mix in planetary)

Rapid Gel To protect fruit decoration or to marble

cake surfaces

Decor For the easy preparation of isomalt

decorations (product in powder to bemelted in microwave at 170C)

Crem For the quick preparation of a french

custard in cold milk (1 litre milk + 400 g Crem )

DOPPIOSENSO

A new set of productsfor a new machine toachieve new sellingsatisfaction

Chocolate Custard Strawberry Raspberry

DOPPIOSENSO

A special set of flavours in powder that are istantaneusly desolved by the machine in the desired amount

The final result is a thick and hot syrup thatcan be added on top of gelato. A buttongives a dose of 40 g syrup. A second buttongives a dose of 120 g for serving chocolateor custard in a cappuccino cup. The machine has 2 containers for providing 2 different flavours.

The hot syrup has to be prepared in a special ceramic cattle and then served on top of gelato

The machine is loaded with tap water and just plugged to the electrical line

CLASSICAL PASTES Amaretto nc Babyblue ca Biancomil (white vanilla) nc Bubble Gum ca Choco Paste (sugar free chocolate) nc Coffee Premium nat Caramel nat Cocco (coconut) nc White chocolate NEW Creminglese (english trifle) nat Cremvanille (italian vanilla) nat Cremolina (emulsifier) nc Croccantino al Rhum nc Frollino nat Tuorlo vivo nc Liquirizia Premium (liquorice) nat Marron Glaces Premium nat Mint Ca Meringa (meringue) nat Nocciola 100 plus emulsified

Ca= colore artificiale Nc= Nessun colore Nat= colore naturale

Nocciola gran sapore (hazelnut) nc Nocciola Italia Panna Cotta nat Pistacchio ca Pistacchio Extra ca Pistacchio Reale nat Pistacchio Verde di Bronte Pralicrem (Nutella) Rum&Raisins nat St Honor nc Sultana (italian malaga) nat Supercioko (complete chocolate) nc Tiramis Imperiale nat Torroncino nc Torta di Mele (apple pie) nat Tuocrem Premium (egg flavour) nat Tuocrem Lemon Premium nat Vaniglia 35 ca Vaniglia N nat Vaniglia D nat Vaniglia Thaiti nat French Vanilla Whisky nat Zabaione Premium (egg nog) nat

PISTACHIO FROM BRONTE DOP

The Bronte green pistachio, the most wellknown pistachio in the world, has recentlyobtained a DOP approval (aninternational certification) fromthe italian state.

To be able to call the pistachiofrom Bronte the producerneeds to be certificated by the italian state and all process isstricktly controlled from the origin to the final tin

Since January 2011, the BrontePistachio COMPRITAL alwayshad (one of our mostsuccesful products) it is alsocertified as Verde di BronteDOP from the italian state.

VARIEGATI (Ripples) Orange nat Choco Crunch (Ferrero Rocher) Coffee Crock Frollino (cookies) Applepie nat Cherry ca Strawberry ca Ambrogio (Rocher) Caramelized fig nat Mapo ca (use also like lime) Pralicrem (Nutella) Spalmarella (Nutella) Scroccolo (hazelnut syrup with crocant) Whisky PROFITERELLA (chocolate with puffed pastry)

STRACCIATELLE (chocolate chips)

Copert Ciok : crispy chocolate chip in tin with a goodprice/quality ratio based on vegetable fats. Very stableand good for ice cream coverture

Stracciatella Extra : same as above but based on cocoabutter. More chocolate flavour

Nero fondente : see slide

NERO FONDENTE (liquid chocolate)

High quality chocolate(35% dark chocolate) very easy to use forpreparation of chocolatechip ice cream or plates/cups decoration

The product is liquidabove 20C and crispysolid below

Shake well before useand leave the bottleupside down

PRIMAFRUTTA (FRUIT PASTES) Apricot Pineapple Orange Banana Wild fruits Strawberry Raspberry Kiwi Mandarin Mango Green Apple Melon Blueberry Blackberry Passionfruit Pear Pink grapefruit Peach Blood orange

In comparison with competitors the fruit in Primafrutta is always the first ingredient in the ingredient list, showing a fruit concentration over 35% and giving a fresh and natural taste. Availablea line with only natural colours

TOPPINGS In a special soft plastic bottle with a

specific rubber lid to avoid uncontrolleddripping

Sour cherry Banana

Coffee Caramel Chocolate Strawberry

Wild fruits Kiwi

Raspberry Mint Blueberry Hazelnut

Tiramis Tropical

Vanilla Eggnog

Toffee Mou Honey Brunella (nutella)

CREAMY TOPPINGS A new set of bottled chocolate to

enrich gelato, cakes and desserts

Dark Chocolate Rhum Chocolate White Chocolate Nocciola Hazelnut and cocoa (Nutella)

Chocolate is highly concentrated in the product, creating a uniquequality

FROZEN YOPIU

Our famous mix in powder for frozen yogurt with no added fats

Intense skim yogurt flavour, great structure

Easy to use but stillflexible for a customisedresult

Sold with great success in most countries of the world

FROZEN YOPIU

Dosage

1 bag (1,5 kg) Milk (skimmed) 6 litres

Milk can be partially replacedby yoghurt and or water toachieve a sharper taste

Adding 50 g on total mix ofRinforza Gusto Panna and 50 g of Rinforza gusto latte givesa stronger and more persistantflavour, similar to the taste ofthe big international chains

BASE SMOOTHY A rich yoghurt flavoured drink

easy to prepare and flavour.

It can be prepared with a high speed mixer or in a slush machine(positive or negative temperature)

Flavouring can be done with freshor frozen fruit, fruit pastes or toppings

The liquid product should beserved in a 250 ml plastic cup withstraw.

BASE SMOOTHY Easy preparation:

Base Smoothy 600 g Milk 2 litres Water 1 litre

The whole batch can be flavoured with250 g fresh or frozen fruit or 150 g primafrutta paste

It is possible to flavour a single 250 ml glass of smoothy with a teaspoon of fruit pulp or fruit paste

The flavoured liquid mix can last at refrigerator temperature for 3 days or at negative temperature for more.

FROZEN MIXES An important enrichment of proposal

for gelato or coffee shops. A set of products in powder to be servedthrough an ice slush machine after deluting them in milk or milk and water

Ice Coffee Ice Chocolate Ice Milk

The creamy smoothy can last up to 4 days in the ice slush machine.

To be served in a cappuccino cup withspoon or in a plastic 250 ml cup with a straw

FROZEN MIXES Two main recipes:

Ice X 1 bag Milk 4 litres

The creaminess of the liquid product makes itperfect to be served in a cappuccino cup with a spoon.

Ice X 1 bag Milk 3 litres Water 2 litres

The mix is more refreshing than the first one and itis best served in a 250 ml cup with a straw(starbucks style)

The milk version can be flavoured with fruit pulp or fruit pastes or toppings to obtain a creamy milk shake

The chocolate and coffee versions can be mixed toobtain a Moccaccino drink

ICE SLUSHES and SORBY LINE

Ready mixes in 600 g packages to bedeluted in 3/3,5 liters water. For ice slushmachines SORBY LINE makes a creamierproduct. Advisable for restaurants

More flavours than below written are available on request)

ACE Amarena Orange Cola Strawberry Lemon Yellow lemon Green apple Mandarin Mint Peach Green tea Yoghurt Granibase (Neutral) Sorbi Lemon Sorbi Mandarin Sorbi Green apple Sorbi yellow lemon

CIOCCOLATISSIMA

Premix in powder for the easy production of hot chocolate drinks. Delute200 g CIOCCOLATISSIMA in 1 liter of hot milk and addthe hot chocolate to the chocolate machine: Set temperature to 70C for 15 minutes and then to 45 forserving. Store in refrigeratorat night.

The single cups can beflavoured with our toppingsor paste

BEVANDA BIANCA (milk replacer) It is a very good milk replacer with

a specific composition forgelato.Fat content is 38% withouthydrogenated ones

Perfect for the total substitution of liquid milk with the easy formula:

Water 900 g Bevanda Bianca 100 g

It is economically convenient, easy to store and use and it givesa better creaminess and stabilitythan liquid milk

INDUSTRIAL PRODUCTS

COMPRITAL has a specificrange of stabilizers, flavoursripples and structureenhancers expressly designedfor medium size industrial producers. These ingredientscan be applied for optimum results with continuousfreezers. Technical assistanceis very important and we ask tocontact COMPRITAL SpA R&D department to haveadvices on how to apply thembefore every first use.