PUNTOITALY N°2 - July - December 2012

89 FOOD-AND-DRINK • PASTRY • GELATO Because of the new worldwide trend in healthy foods, with yoghurt as a leading player, the Bigatton research unit has created a line of semi-finished products de- voted to this important segment of the market. The careful section of raw materials that are impeccable from a health and organoleptic point of view, and their application, tested in the company’s research and de- velopment laboratory with the active help of masters from the Accademia Bigatton, have led to the creation of absolutely unique products that are making a great im- pact on consumers. This is how Yo Ready was born, de- vised to create soft and counter-served gelato with all the taste of yoghurt. The base recipe requires the oper- ator to mix 270-300 g of Yo Zero Zero with one litre of cold milk, then leave to rest for ten minutes, and freeze in the traditional way. A variation on this is Yo Supreme, which offers the same inimitable flavour but has a high concentration. The base recipe requires the operator to mix 30 g of Yo Supreme cold with 40 g of Frutta 7 Days, 220 g of sucrose and one litre of whole milk. In this case too, leave to rest for 10 minutes and freeze in the tradi- tional way. An enriched recipe has also been developed that requires the use of 20 g of Yo Supreme, 40 g of Frutta 7 Days, 40 of dehydrated glucose, 180 g of sucrose, 800 g of whole milk and 200 g of fresh yoghurt. The yoghurt gelato can be embellished with the range of flavourings and decorations contained in the Bigatton catalogue. GREAT BENEFITS, IMPECCABLE TASTE BIGATTON