GELITA SPECIALITA

Produces the perfect mouthfeel in pastry creams!

Is an ideal foundation for smooth pastry creams without sandiness

• Creates a pastry base for adding salty or sweet flavors
• Eases preparation of standarized creams
• Avoids lump formation
• Promotes shiny apparence
• Makes baking possible

GELITA GEL-SLICE

Special Ingredient that allows the development of gelled sauces. Perfect for chilled/frozen products, as this avoids the migration of water from the sauce to the pasta/pastry. It has been voted "The most Innovative Food Ingredient" 2008 at the IS Award

GELITA JELLY DIPPING

Simplifies the preparation of real fruit syrups!

Is a specialty gelatine product for fruit dips and toppings

• Increases viscosity of syrups
• Reduces preparation tiem
• Maintains fruit characteristics
• Enhances brightness
• ideal coating (no dripping)

GELITA GELCOSOL

Eliminates baking and cooking steps!

Is a speciality instant gelatine product developed for savory or sweet preparations and aerated products.

• Reduces preparation time
• Allows fat reduction and egg elimination
• Provides improved consistency and structure
• Increases air mousses
• Offers excellent freeze-thaw stability

GELITA LEAF

Prepare the most tempting dishes in no time!

Is the smart choice for excellent gelling for sweet or savory preparations

• Allows exact amount without measuring
• Contributes to increased productivity
• Offers consistent gelling performance
• Respected by internationally renowed chefs

GELITA RTE-ICE

Prevents water separation especially after thawing!

GELITA RTE-ICE is a multifunctional ingredient that provides improved performance for sauces and fillings croissants and foams

• Prevents water separation in sauces & fillings, mainly after thawing and prevents water migration to dough
• Increases folding in croissants
• Eliminates egg white in mousses and foams
• Offers excellent freeze-thaw stability

GELITA Multi 200

Special gelatine to prepare desserts in an easier and faster way. For not requiring hot water to dissolve and still avoid the usage of eggs, GELITA Multi 200 allows to prepare a pudin-like dessert without eggs or baking process.

another dessert that is possible to prepare with this ingredient is a manjar wich does not have to be baked!

More sophisticated desserts, as cheescakes, can alse be prepared in an easier way with GELITA Multi 200.

GELITA Multi 300

Special ingredient that can be used either in salt or sweet dishes.

In salty dishes this ingredient allows a better water retention.

GELITA Multi 300 can be used, for example, in sauces and, consequently, avoid the undesirable water separation. Besides it, GELITA Multi 300 makes possible a flavour enhancement and a more freshness apperance in sauces.

Another application that GELITA Milti 300 can bu used is in the fillings, where is possible to avoid the filling water migration to the dough.

In sweet dishes this ingredient makes possible to prepare toppings with better stability, easy application and fast gelification. When used in pies, for instance, this ingredient allows to freeze and defrost the dish without cracks and splits in the topping.

Besides it, GELITA Multi 300 provides a foam-kind that can substitute beaten egg whites in mousses basis, which has a better thermal stability even at room temperature an still can be frozen and defrosted!

GELITA Multi 400

It is a special ingredient for neuter creams preparation.

Using GELITA Multi 400 is possible to prepare a neuter cream which can be used as cream basis in sweet or salty dishes.

GELITA Multi 400 allows a standardization in creams and still provides more freshness apparence

GELITA Multi 500

special ingredient for acid sweet syrups (passion fruit, strawberry, blueberries, etc) The great advantage of this ingredient is that it allows to increase syruo viscosity in a shorter cooking time, what represents economy of time, labour and gas!

GELITA Platinum

Leaf gelatine is perfect for the Gourmet market. It allows the exact dosage in an instant, without the necessity of weighing or measuring.

For being more practical, leaf gelatine contributes to the increase of productivity and standardization of dishes.