Structure Improvers

We introduced the Integra line because we were the first to understand the new needs of modern gelato artisans (problems with the display cabinets, transportation, gelato displayed high in tray..). The line is made up by low dose products (from 10 to 20 gr. per litre), with no flavour, cold and hot soluble and "auto-balancing", to solve all the gelato problems without changing anything in the recipe. Nothing magic. Only the experience of the first.

Integra Latte

Protein integrator. Used to make the gelato "warmer", with longer melting time and increase display-case life. Both hot and cold soluble.

Integra Panna

Fat integrator. Used to improve the structure and stability of gelato (e.g. for table-served gelato). It helps to obtain a gelato presented high in the display window, in combination with "classic" bases. It also corrects the "softness" of some flavours, such as zabaglione, rum & raisins, tiramisu, cassata ...

Integra Frutta

Fat integrator, similar to Integra Panna for results and characteristics, but without any milk derivatives and therefore suitable to be added to fruit sorbets or to products where milk is not desired (vegetable gelato).

Integra Fibre

Integrator with vegetable fibres, without sugars (sweetened with fructose) , fats and milk derivatives. It increases roundness and stability of the gelato. It slows down dripping, and helps preventing the formation of ice crystals. Suitable for fruit sorbets (also in combination with Integra Frutta) but also to enrich milk based gelato.

Integra Struttura

Liquid integrator based on reducing sugars. It improves structure and spoonability of gelato and helps to obtain a longer shelf life. Completely soluble at low temperature, it is the optimal sugar mix for a better silkiness of some gelato flavours.