PuntoItaly N°17 - January 2019

Naturalat Base is the most natural of the Gelatitalia Bases and is de- signed to create a mix with a delicate milk flavour. Free of veg- etable fats, colourings, flavourings, and gluten, it features a high content of skimmed milk powder and milk proteins. It is the perfect ingredient for a gelato “like they used to make,” velvety, full bodied, and not cold on the palate. It also valued for its excellent re- silience in the display case with different outside temperatures and for its high overrun. It is offered in two versions: Naturalat 100, to be used 100 g per litre of mix, is packed in cartons of 10 x 1 kg bags, and Naturalat 150, to be used 150 g per litre of mix, is sold in cartons containing 2 x 3 kg bags. ranulati italia granulati italia granulati italia granulati italia granulati italia granulati italia granulati italia ranulati italia granulati italia granulati italia granulati italia granulati italia granulati italia granulati italia ranulati italia granulati italia granulati italia granulati italia granulati italia granulati italia granulati italia ranulati italia granulati italia granulati italia granulati italia granulati italia granulati italia granulati italia GRANULATI ITALIA 144 of the company meant that it soon became ur- gent to find larger prem- ises, and 1995 saw the shift into today’s factory at Boltiere (Bergamo Province). Gelatitalia boasts a complete range of semi-finished prod- ucts for making gelati and semifreddi, suitable to meet the different re- quirements of the mod- ern market. Bonfrutta and Friofrutta are two fruit bases for gelato, the first to work hot, the second cold, each mak- ing it possible to obtain a creamy and spatula- friendly batch-churned gelato, without fats, milk or milk derivatives. Granulati Italia uses technologically advanced production lines, in- cluding its granulating and instantizing plant and a recently introduced ultrasound installa- tion for the microencapsulation of ingredients. The winning philosophy of Granulati Italia is encapsulated in its very name. In 1976 Oscar Nesta, together with his partners, founded Solkristal, one of the first companies in Italy to import and study a system for instantizing and granulating food products. The company made its entry onto the Italian market with a line of semi-finished products for gelato and confec- tionery, bearing the Gelatitalia trademark. In 1982 the company restructured and took the name Granulati Italia. It consolidated its pres- ence in the world of artisan production, and became the first company to use the instan- tizing process for semi-finished products for gelato. As testimony to the advanced processes introduced by the company, a line of complete granular products under the Gelatitalia label was presented for the creation of fruit gelato, a true precursor of today’s se- ries of complete products. In 1985 Gelatitalia presented its first epoch- making base, Granulat 50, which opened up the market to modern concepts of gelato sta- bilising and balancing, a base that still today retains its loyal customers. The development SWEET EVOLUTION ALL THE FLAVOUR OF GOOD MILK