Ge­lato

Think­ing of open­ing an Ital­ian gela­te­ria? Tech­nolux slists down things to con­sider

F&B World - - WHAT TO COOK NOW -

While the word ge­lato is the Ital­ian trans­la­tion for ice cream, there’s a big dif­fer­ence be­tween the two, and that’s the first thing to keep in mind be­fore open­ing a ge­lato busi­ness. Mak­ing this pos­si­ble for busi­nesses is the Ital­ian com­pany Com­pri­tal, a mar­ket leader in gelatomak­ing which has in­tro­duced in­no­va­tions to the much-revered Ital­ian tra­di­tion. The prod­ucts are now avail­able in the Philip­pines through Culi­nary Best Source Inc., a divi­sion of Tech­nolux, the coun­try’s largest im­porter and sup­plier of a com­plete line of food­ser­vice, small wares, and laun­dry equip­ment for the past 41 years.

Al­ways in­vest­ing in re­search, Com­pri­tal of­fers a com­plete prod­uct line driven by con­sumer feed­back to sat­isfy the real needs of the mar­ket. Some of its prod­ucts are dif­fer­ent kinds of ge­lato bases in­clud­ing milk (with or with­out veg­etable fat), choco­late (with vary­ing lev­els of co­coa con­tent), fruit, and ve­gan bases. Th­ese con­tain real in­gre­di­ents and pure con­cen­trate and are free from ar­ti­fi­cial col­or­ing. Fla­vors in­clude clas­sic ones such as hazel­nut, pis­ta­chio, choco­late, vanilla, and tiramisu for a taste of Italy.

In­di­vid­u­als think­ing of open­ing a gela­te­ria or restau­rants con­sid­er­ing ge­lato as an ad­di­tion to their menu may in­quire at Mall of Kitchens on how to use Com­pri­tal in­gre­di­ents in mak­ing ge­lato and other frozen desserts.

Learn more about Com­pri­tal and in­quire at Mall of Kitchens - 9703 Ka­m­agong St., Cor­ner Lawaan St., San An­to­nio Vil­lage, Makati City ( tel. nos. 890- 6758 or 552- 3587). Store hours are from 9: 00 a. m. to 6: 00 p. m., Mon­days to Fri­days.

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