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Sergel Gelati launches new ripples and bases

The company expands its catalogue in 2020 with interesting products for professional ice cream makers.

17 Feb 2020

Sergel Gelati, an Intersicop exhibitor who develops fine raw materials focused on professional ice cream makers, expands his catalogue for 2020 with ripples and a soft, gluten-free sambayon base made with egg, cream and marsala liqueur that can accompany any other ice cream.

In the ripples section, we find pistachio crocanti, gluten-free and with a strong flavour; cream, very easy to combine, perfect for strawberries with cream or to recreate a cake in ice cream, and; lotus, recommended for crepes, pies and desserts.