Prodotti caseari e dessertGelatine plays an extremely important role in their preparation and in the development of ever more new varieties. The right dose and the right type of gelatine ensure creamy-light yoghurts or more solid dairy products, such as curd cheese and kefir or event ice creams.
Whether firm or loose and light, gelatine gives creams and mousse desserts the desired consistency and that pleasant mouth feel. Refreshingly fruity jellies are transparent and “wobbly” thanks to gelatine.