The emulsion is obtained with citrus fruits fibers. In Neutro 5, this result is achieved with the right balance of guar gum and xanthan gum, carob bean flour. NEUTRO 5 The Neutro plays a thickening and stabilizing role. STRUCTURING COMPOUNDS All ingredients of absolutely natural origin. To ensure all these features we consider essential the use of our structuring products, the result of extensive research aimed to achieving a healthy, excellent and professional gelato. AZIENDA CERTIFICATA PER LA QUALITÀ ISO 9001 E PER L AMBIENTE ISOģ GELATO ACCORDING TO AGRIMONTANA The gelato according to is based on a few fundamental principles: healthy ice cream: absolute naturalness of the ingredients that means total absence of: mono-di glycerides, not noble vegetable fats, hydrogenated fats, not really natural flavorings, dyes and preservatives excellent ice cream: for each ingredient one has gone in search of the best quality sustainable professional ice cream: In respect of the absolute naturalness technical aids designed to achieve a high level of technical characteristics were identified (texture, palatability, balancing, balance, smoothness, firmness, spread ability.). It is still important to mention the wonderful support that the MASSARI TEAM, led by the best Italian pastry chef (a narrow definition), is giving to our customers. In the high-level ice cream market, with semi-finished products that fully comply with the traditional philosophy of total naturalness of the ingredients and non-invasive techniques of production: the group called ARTISTI DEL GELATO (ICE CREAM ARTISTS) that follows us with enthusiasm, is a proof of this fact. While devoting maximum efforts in research and development to the classic pastry channel, lately AGRIMONTANA has made its entrance. Thanks to the strong ILLY Group s investments in the modern plants for the production of chocolate couvertures for workshops, AGRIMONTANA now has a potential chocolate production of a Professional nature and absolute excellence. From 2006 onwards, the collaboration with the ILLY Group, who entered into participation in the AGRIMONTANA company, has allowed the development of industrial and trade synergies, culminating in the introduction of a range of chocolate at the highest level for laboratories, produced by DOMORI in Turin, and in the meantime acquired by the ILLY Group. The nineties marked the introduction of the marron glacé, with a strong action of positioning the brand among the consumers, with innovate lines of consumer products. In the mid-seventies starts the production of fruit preserves both for the final consumer and for the confectioners. The candying is traditional, and the fruit preparation is revolutionary: the use (in those times rare) of freezing raw materials, with the total abandonment of sulfur dioxide, marks a way that only much later someone will imitate. The mythical candied Marrone chestnut is an historical product, flanked by the orange candied in small cubes, true pillars of the tradition, sole bulwarks against the barbarism of the savage industrial production that has ended up to debase the making of wonderful products many times considered unwelcome by the consumer. ![]() was founded with the express purpose to provide semi-finished ingredients (candied fruit in the present case), that the pastry artisan was not able to produce anymore for the excessive laboriousness and increasing labor costs, while maintaining the characteristics of the handicraft production. ![]() 2 More than forty years of passion It was April 1972, Eurocanditi, a small factory of handmade candied fruits in the village of Roccavione, was moving in a new and modern home to Borgo San Dalmazzo, changing its company name in AZIENDA AGRIMONTANA and with that change began a story in some way revolutionary, anticipating now consolidated trends.
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