INTEGRA PANNA

Powdered product containing pre-emulsified hydrogenated vegetable fats, supported on low DE glucose syrup mix in powder and sodium caseinate (milk protein). The fat/carbohydrate ratio is about 50/40, which gives a perfect self-balancing effect

Using the INTEGRA PANNA
It is added cold or hot at a dosage of 20 or 30 grams per litre of milk
The ability of the emulsifiers to bind and distribute air through the ice cream, and the high melting point of the fat, let you create a really full-bodied, low fat ice cream, which is particularly “warm” and has a stable, “vertical” structure (ice cream piled high in the tray)

Recommended uses:
For displaying the ice cream higher in the tray despite using old generation bases that do not usually allow it
For attaining a particularly rich ice cream while maintaining a relatively low fat content
For stabilizing an individual flavour that tends to “collapse” or melt (e.g. zabaione, tiramisù, meringue…)
For producing gelato cups to be eaten at the table (in combination with the INTEGRA LATTE).