Relying on its strong know-how, the company is able to offer tailor-made products, both for discontinuous and continuous production (solutions for artisanal gelato/ semi-industrial or industrial ice cream). Unigel’s main strength lies in the high quality of the proposed items and in the flexibility to adapt to customer’s needs, key elements conveyed to prospective customers by means of periodical commercial visits and focussed technical demonstrations aiming at building customer loyalty little by little. Unigel’s proposal includes also the brand Unigumm®, whose offer comprises a wide range of stabilizers and gelling agents in powder form, conceived to meet the requirements of the great food industry by proposing ad hoc blends and easy-touse products suitable for the most diverse applications, targeting both the confectionery and the catering industries. Solid company in constant expansion, with a long-standing, widespread presence throughout Italy, Unigel is at the same time committed in consolidating its penetration into foreign markets, by steadily organizing itself to respond to the needs of an internationally active enterprise. Unigel’s history has always intertwined with the one of the brand Nordpol®, historic brand of the great Italian artisanal tradition, of which the company represents one of the pillars. Registered in 1936 in Milan the iconic brand, which now boasts more than 80 years of history, was taken over by Luigi Gadda and Fanny Colciago in 1966. Drawing on their earlier experience as Nordpol® managers the two entrepreneurs founded Unigel in the budding industrial hub of Zingonia (province of Bergamo). Now as then, Unigel’s flagship products are the neutrals (i.e. blends of stabilizers and/or emulsifiers) gathered under the brand Nordpol®, the real core ingredients for preparing a quality batch-frozen gelato (“gelato mantecato”). Nowadays, thanks to the technological level reached throughout its past years of activity, experience and commitment, Unigel offers a wide range of diverse products, like neutrals, nuclei, low- and high-dosage bases, pastes, toppings, variegati (rippling sauces), products for soft-serve ice cream, ready-to-use products, texture improvers, as well as all the necessary ingredients to obtain a stable, creamy gelato. A selection of ingredients for confectionery completes the commercial proposal. Tradition projected towards the future UNIGEL Less is more Unigel has developed Base Elisir crema, a base containing thickening agents/emulsifier of natural origin, with a delicate flavour profile characterised by vanilla undertones, carried exclusively by natural flavours. Among its plusses, its being energy-reduced, with no added sugars (contains naturally occurring sugars), low in sugar and source of fibre*; these features are detectable also in the finished product, which maintains the sensory, structural characteristics of a quality traditional milk-base gelato (cream flavours), in terms of stability, volume and creaminess. Item also available in lactose-free version. Base Elisir crema is available in 3 kg bags (one carton contains four bags of 3 kg). *Claims for the finished product guaranteed provided the recommended dosage and ratios indicated in the recipe are respected. 178
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