Caravella surrogate dark drops (1000/hg) for filling and decorating biscuits and leavened products.

Brunella Nocciocrem with 6% hazelnuts with excellent value for money.

"Extrafruit liquid base is a complete and ready-to-use liquid base for preparing rich fruit sorbets.

Lemon liquid base is a complete and ready-to-use liquid base in brik, for preparing lemon ice cream with an intense and genuine flavour.

Ariba Master Martini milk chocolate discs 34/36 % fat content for pralines, hollow bodies, coatings, decorations, mousses.

Ariba Master Martini dark chocolate discs 60% of cocoa with 38/40% fa content for pralines, hollow bodies, decorations, coatings, mousses.

Ariba Master Martini white chocolate discs 36/38 mg. To be used for pralines, hollow bodies, coatings, mousses.

A kit for preparing chocolate ice cream with a grainy and rough texture, typical of Modica chocolate.

Maple ripple cream with 15% maple syrup.

Salted toffee ripple cream is a toffee-flavored cream.

Blueberry ripple cream is a cream made with with 50% of wild blueberry, both in pulp and in pieces.

Summer party ripple cream is a cream with a tropical flavor with Alphonso mango and pineapple, both in pulp and pieces.

Strawberry ripple cream deluxe, with 20% whole semi-candied strawberries.

Pomegranate ripple cream, an ice cream flavour for for all seasons, perfect in autumn.

Orange ripple cream, characterized by a pleasant bitter note, with 60% of oranges.

Raspberry ripple cream made with 60% raspberry pulp.

Caramelized fig riplle cream, with 75% figs.

Passion fruit ripple cream, with 75% passion fruit.

Signor Strudel ripple cream, a riot of flavors with apples, as well as raisins, pine nuts and cinnamon.