Dairy Products produced by means of an innovative steam-infusion thermal process that lets obtain stable UHT products.

PRODUCTS:

UHT CREAM “LA PANNA DI PA’”
(UHT cream 38%, UHT cream 35%, UHT cream 26%, UHT cream 23%, UHT cream 17%, UHT cream 21% Frozen)

LIQUID MIXES FOR GELATO “LA RICETTA DEL GELATO DI
PA’” (white base, fruit base, vanilla, hazelnut, mango, lemon, berries, strawberry, coffee, chocolate, mandarin,
fior di panna)

READY-TO-SERVE SPOON DESSERTS “IL DESSERT DI PA’” 
(Chocolate Pudding, Crème Caramel, Panna Cotta, Mascarpone Cream, Catalan Cream)

We are a company in the north of Italy and it is specialized in producing UHT cream, ready-to-serve/ready-to-use desserts and liquid mixes for the preparation of gelato.
All our production is based on an innovative UHT method covered by a European patent that allows for a rapid sterilization at constant temperature. This method allows us to obtain high-quality products as their taste, their color and their freshness are safeguarded.
For our products we only use fresh and locally-sourced cream and milk (in particular, the milk we use comes from within 40 km from our plant) and carefully-selected ingredients.

These are our leading products:

● LA PANNA DI PA': it is our line of UHT cream. It contains exclusively milk and cream, there are no additives. It stands out for its overrun volume, stability and its absolute white color. Our UHT cream is available in different fat percentages: 38% and 35% are our whipping creams, 26%, 23% and 17% are our cooking creams, 21% is our cream meant to be used for preparations that are going to be frozen. They are available in 1 L tetrapaks. LA PANNA DI PA' must be kept at 4/5°C and has a 6 month shelf life.

● LA RICETTA DEL GELATO DI PA': it is our line of UHT liquid mixes for gelato and it stands out for its service components: it can be transported and stored at room temperature (not exceeding 25°C) and it is very easy to
use, as it only needs to be poured in the batch freezer (gelato machine) and your Italian gelato is ready. There is no need for big spaces, nor long times of preparation nor specific skills for its preparation. Nothing needs to
be added, so you can have a 100% Italian gelato wherever you are. Our gelato mixes are available in different tastes: vanilla, hazelnut, mango, lemon, berries, strawberry, coffee, chocolate, mandarin and fior di panna
(white cream). We also have two neutral bases, one is a white base (milk and cream) and one is a fruit base so that you can create your own choice flavor. LA RICETTA DEL GELATO DI PA' has a 12 month shelf-life and it
is available in 1 L tetrapaks.

● IL DESSERT DI PA': it is our line of ready-to-serve desserts (chocolate pudding, crème caramel, panna cotta) and ready-to-use desserts (mascarpone cream and Catalan cream) made following the traditional Italian recipes. They have a high service component as you just need to open the package and the dessert is ready (with the exception of the crema mascarpone and crema catalana that require little preparation). These products allow for a great reduction of preparation times. They can be stored at room temperature (not exceeding 25°C), but need to be stored at a chilled temperature for at least 6/8 hours before use. IL DESSERT DI PA' has a 12 month shelf-life and it is available in 1 L tetrapaks.

All the products are produced by means of an infusion sterilization system conducted according to the process parameters covered by the company's European patent.

The thermal sterilization of the product is carried out by pumping the product in an infusion chamber, in overpressure of culinary steam: a thermal flash at high temperature and for a very short period (less than 5 seconds) allows to sterilize the product safeguarding the chemical integrity of the naturally present aromas and
avoiding that the constitutive sugars of milk, cream and fruit are caramelized by the prolonged action of the heat (not activating the Maillard reaction).
The process is controlled, with data recorded continuously, by 5 PLCs and monitored in 52 temperature, pressure, flow control points: this level of technology allows a very delicate treatment that gives the sterilized product consistency, texture, taste and aroma such as to make them unique on the market, as evidenced both by the
analytical controls conducted by the Department of Food Technology of the University of Turin, and the organoleptic tests of comparison with major competitors who do not adopt the process patented by our company.

Potential Partners: Distributors, GDO, Hotel Chains, Restaurant Chains, Retail.