PUNTOITALY N°2 - July - December 2012

169 TORRONALBA about 1,500 analyses are carried out annually across the whole product range: these include the classic chemi- cal-physical and microbiological tests, and the control of microtoxins by means of advanced technology. The company today offers a complete line of products dedicated to the world of gelato and patisserie in every form, created with raw materials from the local district. The experience built up over 40 years of activity has al- lowed it to produce, alongside the more traditional tastes, some fresh and innovative flavours: so, as well as the classic pastes, there are those devoted to fruit, plus the streakings, toppings and decorations with which the artisan can complete his or her own individual creations. Torronalba is able to support all gelatiers and pastry cooks - including those who are venturing into this world for the first time - in their choices of ingredients, machines and work- ing processes, in order to obtain products of ever higher quality, and to operate increasingly successful busi- nesses. The professionals at Torronalba offer support and consultancy on a whole range of topics: how to balance mixtures, and how to use the company’s products, recipes and preparations; training on how to open new points of sale; on-site training, research and investigations into personalised products and special one-off recipes; food and dietary information with an internal nutri- tionist; and kitchen demonstrations to test and taste the products. FOOD-AND-DRINK • PASTRY • GELATO