Discover our Neutro Natura, a high-quality professional product formulated and carefully produced in our laboratories in Turin.

This essential ingredient is the secret to obtaining creamy gelato with the perfect consistency, capable of satisfying even the most demanding palates.

SaporePuro has developed a precisely balanced blend of thickeners to ensure excellent results in the gelato production process. The combination of Italian locust bean seed flour, guar seed flour, and a touch of maltodextrins creates a highly functional blend that ensures excellent consistency and stability in gelato.

Key Features

• Recommended Dosage: 4–5 grams per kilogram of mix.
• Composition: Locust bean seed flour, guar seed flour, maltodextrins. Contains no emulsifiers.
• Activation: the ideal activation temperature is 82°C, making it suitable for milk-based gelato mixes that are pasteurized.
• Packaging: 50 g, 250 g, 500 g, 1 kg packages, and a 10 kg B2B format.
• Uses: Ideal for gelato and granitas.
• Gluten-Free: Also suitable for those following a gluten-free diet.

Instructions for Use

To achieve the best results with our “Natura” Neutro for Gelato, carefully follow the dosage and activation instructions.

During the high-pasteurization cycle, bring the mix to a temperature of 85°C. This allows the thickeners to work at their best, ensuring a creamy and stable structure in your gelato.

Recommended Recipe: Vanilla Gelato

Here is a delicious recipe to make the most of the qualities of our Neutro for Gelato:

Ingredients:

• 600 g fresh milk
• 200 g fresh cream
• 120 g sugar
• 5 g SaporePuro NATURA Neutro for Gelato
• 35 g skimmed milk powder (SP-MILK)
• 40 g dextrose
• Seeds from 1 vanilla bean

Method:

1. Mix the milk and cream in a saucepan.
2. Weigh the sugar in a bowl, then add the Neutro for Gelato, “SPMILK” skimmed milk powder, and dextrose. Mix the dry ingredients.
3. Gradually pour the powder mixture into the liquids, mixing well.
4. Bring the mixture to 82°C, stirring continuously.
5. Once the temperature has been reached, remove from the heat and add the vanilla seeds.
6. Let rest for 30 minutes to allow the flavors to develop.
7. Cool the mixture in the refrigerator for at least 4 hours.
8. Proceed with preparing the gelato using your gelato maker.

Thanks to the balanced blend of thickeners in SaporePuro 5CF Neutro for Gelato, you will obtain gelato with a creamy, silky consistency that will retain its structure during storage.

Why Choose SaporePuro?

Our Neutro for Gelato is the result of careful research and development, designed to help you create high-quality artisanal gelato. The balanced formula ensures a perfect texture and long-lasting stability, allowing you to offer your customers an excellent product.

Take your gelato to the next level with SaporePuro NATURA Neutro for Gelato and make sure you have a trusted partner in your production process.

Order SaporePuro NATURA Neutro for Gelato now and start creating irresistible gelato that will win over every palate!

GLUTEN-FREE

IMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT