INNOVATION

IS OUR STORY
 THE INNOVATION
IN THE ART OF GELATO
HAS HAD OUR NAME
Our journey started over 30 years ago. An Italian corporate, in the core of Milan, guided
by an extraordinary spirit of innovation. A path that has taken us a long way, until being
recognised as the point of reference of Italian gelato, due to the innovation and quality
of our products, our creative offers and the high impact of our communication. Today
Comprital includes a range of 26 product lines, a qualified research and development
department, a production in the edge, in addition to export to more than 68 countries in
the world and thanks to our gelato Athenaeum Academy flaunting worldwide famous
The COMPRITAL Group was formed in order to achieve a strong masters. If your aim is to bring your business to the future of Italian high-quality gelato,
position in the market by expanding into international markets come with us...
and consolidating its expertise with the aim of uniting companies which
have achieved excellence in the Italian gelato sector into a single entity.

2 3
OUR
VISION
IS A WORLD INNOVATING TRADITION
TO SHARE TO BECOME THE MARKET
REFERENCE FOR CUSTOMERS,
WITH YOUR SUPPLIERS AND COMPETITORS.

BUSINESS.

4 5
WE PURSUE
EVERY DAY QUALITY UNIQUENESS

THE PASSION
The value guiding our steps. We haven’t ever followed rules,
Offering our customers unique but we have invented them.
and emotionally involving taste Top tastes and flavors can be
experiences due to the absolute reached only through pioneering

IN OUR
excellence of products giving spirit and visionary courage.
the artisan who prepares Uniqueness means for us more than
them the highest levels a value: it belongs to our nature and
of usability and safety. our instinctive approach to the market.

TRAINING QUICKNESS

VALUE
We believe in the constant In a rapidly changing market,
development of people and products. quick feedback and punctual
A goal that can be reached only through answers are values
a constant training involving the internal that identify and distinguish
and external world of a company us compared to competitors.

TO OFFER YOU
(employees, co-workers, customers and A mark of dynamic efficiency
suppliers), because only the exchange to offer kindness and
and contamination of ideas and professional skills.
different experiences with each other
can create future quality.

THE BEST ETHICS

Working at the company as
we should work in the world:
EMOTION
We believe in the explosive
strength of emotions. Our research,

PRODUCTS.
with responsibility, collaboration our quality and our communication
and mutual respect of the rules. are targeted to the heart.
An ethic concept becoming daily Indeed, it’s the value of emotion
behaviour for everything that regards that distinguishes every taste
corporate work: the relation experience from the other.
with socio-cultural environment, We must offer the artisan which
with customers and suppliers and, transforms our products, as well
above all, the relation with as the final consumer, a bold and
employees and co-workers. satisfying “premium” experience.

6 7
YOUR
BUSINESS TO REMAIN FAITHFUL TO OUR ORIGINAL

IS THE
PIONEERING SPIRIT THROUGH
PASSIONATE AND INNOVATIVE
RESEARCH TO BE POSITIONED

CORE
ON THE MARKET AS THE MOST
DYNAMIC AND ADVANCED PLAYER
AS WELL AS THE INIMITABLE AUTHOR
OF THE FUTURE ITALIAN ARTISANAL

OF OUR
GELATO. A DAILY COMMITMENT
TO PURSUE WITH TEAM SPIRIT
AND CONSTANT TRAINING BOTH
OF EMPLOYEES AND SALES MANAGERS

MISSION.
TO REACH THE ABSOLUTE EXCELLENCE
OF PRODUCTS AND SERVICES FOR THE
COMPLETE CUSTOMERS SATISFACTION.

8 9
TO WIN GROWTH
EXPANSION OF OUR HEADQUARTERS

OVER
UP TO 10,000 SQ. MT.

THE FUTURE QUALITY

A BRC CERTIFIED AND

WE HAVE
ADVANCED PRODUCTION
DEPARTMENT.

BUILT A INNOVATION
A R&D DEPARTMENT WHICH

STABLE
HAS STARTED GENERATIONS
OF NEW PRODUCTS.

PRESENT. TRAINING
ATHENAEUM,
THE PROFESSIONAL TRAINING CENTRE
WITH THE BEST TRAINERS IN THE WORLD.

10 11
 GRO WTH
THE WHOLE TASTE OF

THE RENEWED OPERATING AND PRODUCTION AREA

OF COMPRITAL EXPANDS UP TO 10,000 SQ. M.
Who knows us and has seen our growth, and a part of our growth is due to larger areas
to give a sufficiently large house to our ideas and transform them into reality. Today
Comprital includes four adjacent buildings surrounding a central part of 400 sq. m.,
from which we started 30 years ago. Areas dedicated to logistic, powder production,
paste production and storage: all based on the best handling logics, risk analysis and
control of contaminations. We could move and find easier solutions. But the roots of
our growth are in Settala, in the outskirts of Milan. And we want to stay here near the
families that have allowed us making that path through their work. Today Comprital
is a complete factory gathering the different processes of our everyday work flow, a
place where we have written our story and we will write our future.

12 13
14 15
A CERTIFIED
PRODUCTION.
THE GUARANTEE

QUALITY
OF PERFECT

A COURSE CHOSEN TO ACHIEVE

THE HIGHEST INTERNATIONAL STANDARDS
Quality resides in our values. Perhaps all that was expected and confirmed by
everybody. We wanted its certification through the most difficult path: surely the path
accepted and recognised all over the world. The British Retail Certificate (BRC) is an
exclusive food safety standard, whilst other standards (for example ISO) are applicable
to any possible corporate. That’s a state of mind and ethics and not only a range of
rules to follow. Once joined BRC’s guidelines, you can clearly and more critically see
every detail, because the best has no limits. The corporate quality grows together with
the quality of people working there, their critical and constructive approach, their love
in making the core of the most tasteful Italian product in the world.

16 17
 PRODUCTION LAYOUT COMPRITAL IS THE ENTIRE PRODUCTION
BASED ON THE HACCP ONE OF THE INDUSTRY IS MONITORED BY
PRINCIPLES (RISK COMPANIES THE ITALIAN VETERINARY
ANALYSIS AND CONTROL WHICH OBTAINED OFFICE COORDINATED
OF CRITICAL POINTS). THE CEE STAMP BY THE CENTRAL SITE
FOR THE PRODUCTION OF BRUSSELS.
OF INGREDIENTS
WITH HIGH MILK
CONTENT.

18 19
WE LOVE TRADITION

UPDATE IT
AND THAT’S WHY WE

A PIONEERING R&D DEPARTMENT HAS MADE COMPRITAL

THE INNOVATOR OF TRADITION AND THE REFERENCE POINT
OF EXCELLENCE IN THE GELATO WORLD.
Comprital originated referring to its R&D department, created and grown over
years thanks to the Fabrizio Osti’s dedication to research and innovation. Today
this department covers a new loft of 350 sq. m., where young and motivated food
technologists work. A staff that day after day works following the subtle inspiration
given by an exotic fragrance, a new note to the palate. A team built on a common
desire that motivates and involves: creating ingredients for an increasingly amazing
gelato, fresh and targeted to the taste and heart of new consumers all over the
world, with a special thought to the people who have taught us to live the gelato
with emotion, joy and enthusiasm: the children.

20 21
 RESEARCH & DEVELOPMENT IS THE ENGINE OF THE COMPANY VISION:
TO INNOVATE TRADITION IN A CONSTANT SEARCH OF QUALITY FOR HEALTHY GELATO,
ACKNOWLEDGED BY THE CUSTOMER.

1994 2004 2010

Comprital created Comprital was the With Giubileo Experience
the first base first to introduce a gelato, which completely
with CEE certificate the technology of satisfied the consumers’
rich of milk and free fractioned fats in milk. needs, was created.
from hydrogenated The same performances Therefore the ingredients’
vegetable fats. of vegetable fats, but with quality has become the
consumer-friendly label. strength of marketing
communication.

22 23
 WE CARE
WE TAKE CARE OF THE GROWTH OF OUR CUSTOMERS.
THAT’S WHY THEY HAVE CHOSEN US FOR 30 YEARS.
What is our distinctive point compared with competitors? How many times do
people ask this question before closing an agreement? We summed up our unique
value proposition with the sentence “we take care of you” which can mean different
concepts such as “we are interested in your business” or “your business is matter of
our concern”. That involves an emotional relation with our customers, whoever they
are and wherever they are. Emotion, sharing values, accord and sympathy create
unique relations between customer and supplier searching for a communal growth
and value in what we make and we sell. Why are our customers satisfied and happy?
Because many of them have felt so since our establishment… because “we take care”
of them. And that’s all.

24 25
 TRAINING
LEAVING A MARK
TRAINING HAS ALWAYS BEEN OUR GREATEST
VALUE. THAT’S WHY WE MADE
“ATHENAEUM COMPRITAL”: THE BEST
TRAINING CENTRE FOR GELATO MAKERS.
A DREAM THAT HAS BECOME REALITY THANKS
TO THE COMMITMENT OF FRANCESCO OSTI.
A SPACE OF LIGHT, COLOUR AND DESIGN,
WHERE TO BUILD AGAIN YOUR CREATIVITY;
WHERE TRAINING BECOMES EMOTIONS,
CULTURAL DEVELOPMENT AND ACTUAL
EXPERIENCE TO SEE WITH YOUR OWN EYES
THE FUTURE OF ITALIAN EXCELLENCE
GELATO MAKING.

26 27
 BRANCATO

KNAM
DI BIASE

OUR TEACHERS TRENTINI

HAVE CHANGED
THE HISTORY NOVELLI
OF GELATO. MAGNI
THEY CAN CHANGE CESCHIN
YOURS TOO. RENATO
Our teachers at Athenaeum
are masterclass champions
who we have recruited from
the world’s best. Professional
people who have changed TONON
the history of gelato through
endless experiment. Each one FRADDANNO
offers his or her own personal
mark but they are all united
in their passion for this profession
and the generosity of their teaching.
BOLDETTI

BOTTURI
FUSTO FALASCONI
MAINARDI

28 29
 WE DON’T
SELL GELATO’S
INGREDIENTS.
YOU ARE THE TRUE
INVENTOR OF YOUR GELATO.
WE INVENT THEM.
NOTHING CAN REPLACE
YOUR HANDS AND YOUR
TALENT IN THE PREPARATION.
GIUBILEO EXPERIENCE 32 SPEEDY 52
THE UNIQUENESS OF OUR p. p.

ICEFIT FITNESS GELATO p. 36 CHOCOLATES p. 54

PRODUCTS IS PLANNED
VEGAN GELATO p. 38 BE THE TOP:
TO ACCOMPANY YOU TOPPING SAUCES 56
IL CIOCCOLATO DI KNAM p. 40
p.
TO ACHIEVE AN ABSOLUTE RIPPLES AND STRACCIATELLAS p. 58
MILK BASES p. 42
QUALITY RESULT WITH FROZEN YO+ p. 60
FRUIT BASES p. 44
HIGH ADDED VALUE. SOFT GELATO p. 62
BASES FOR SPECIFIC
GELATO p. 46 PRODUCTS FOR SLUSH
CONCENTRATES p. 47
MACHINE/BLENDERS p. 63
CLASSICAL PASTES p. 48
SMART:
MINI CREAM DISPENSER p. 64
FRUIT PASTES p. 49
BASES FOR SEMIFREDDO p. 65
TEXTURE IMPROVERS p. 50

30 31
GIUBILEO EXPERIENCE TUTORIAL

GIUBILEO EXPERIENCE IS A PROGRAM ENABLING THE GELATO MAKER TO OFFER

UNIQUE GELATO WITH THE HIGHEST QUALITY. THE BASES ARE COMPLETELY FREE FROM
EMULSIFYING AGENTS AS WELL AS VEGETABLE (HYDROGENATED AND REFINED) FATS.
THE RECIPES INCLUDES CANE SUGAR AND GRAPE SUGAR AND FRESH CREAM
AND MILK COMBINED WITH TOP QUALITY INGREDIENTS SUCH AS PISTACCHIO
DI BRONTE DOP, NOCCIOLA IGP (HAZELNUT), THE BEST CRUES OF COCOA,
AND AT LEAST 50% OF FRUIT.

THEREFORE THE GIUBILEO EXPERIENCE GELATO IS GOOD, FRESH AND ABOVE ALL
SUITING MARKET TRENDS THAT REQUIRE A SIMPLE AND CLEAN INGREDIENT LIST.
WHERE RAW MATERIALS CAN BE RECOGNISED BY THE CUSTOMER AS HEALTHY,
GOOD AND NATURAL.

we have conceived the process of this base. can also use the Integra Fibra, a texture
GIUBILEO MILK BASE but also with an ingredient label which is itself a
spur to sales. Therefore, due to the lack of the The product has to be prepared with hot water, improver that we recommend above all
A completely natural base, free from usual sugars that the consumer doesn’t know possibly using the specific programmes to prepare sorbets with juicy fruits
vegetable fats and emulsifying agents, well (dextrose, maltodextrin...), we recommend of the Giubileo XLP for the best preparation. (such as lemon juice, for example),
artificial aromas and synthesis stabilisers. the addition of grape sugar syrup, which was The same products can be used with cold which often require the addition of solids
It is free from reducing sugars (dextrose, expressly selected to obtain the best gelato’s water in order to prepare a tasteful cremolata to keep their softness. Glucose, dextrose,
fructose) and complex sugars (maltodextrin). performance. The mix has to be hot prepared (Italian ices). maltodextrin, starches, emulsifying agents
It’s the ideal product to prepare a milk either in a pasteurizer or using the Giubileo and stabilisers with exotic names were
replaced by fructose, pectin and vegetable
gelato with a very good creamy structure
and a natural and delicate flavor,
XLP gelato blender with hot milk. GIUBILEO FRUTTA PIÙ BASE fibres: all highly appreciated ingredients
but keeping a perfectly “clean” and Now a milk Chocolate version is also available, That’s a concentrated version of the Giubileo by the final consumer. Also in this case,
clear ingredient list for consumer. with the same quality features of the previous, Frutta in order that the gelato maker can the mix has to be hot prepared, possibly
In order to achieve the best performance but with the soft and delicate taste appreciated characterise the sorbet at the utmost level using the appropriate Giubileo XLP machine
and image of the ingredient list, by all customers. thanks to the optimal dose of sugar (possibly with its dedicated programmes.
we recommend using the base combined cane sugar and grape sugar). The artisan
with the grape sugar that we produce.
This sugar, in the prescribed doses, GIUBILEO FRUIT BASE
can replace all other existing sugars In this case we searched for the best
for gelato mixes (except of saccharose). quality fruit sorbet with the lower number
of ingredients on its label. SOLUZIONE FRUTTA
The only stabiliser used for the base
GIUBILEO CHOCOLATE BASE is pectin, whilst fats and emulsifying Soluzione Frutta is the solution for the gelato maker who wants easiness and the highest quality.
With the same philosophy of the Giubileo Latte, agents were eliminated as well as glucose, A liquid mix with ingredients that the consumer knows well (cane sugar, grape sugar…), the use of
this base contains a high percentage of pure dextrose and all other sugars, except of cane pectin as only stabiliser, and its application to sorbets with a high percentage of fruit (or semifreddo
chocolate for a rich and long lasting chocolate sugar. We suggest preparing the sorbet with impeccable label) make it the ideal product for sorbets and Italian ices, with an outstanding list
gelato. Also in this case, the complete lack with 50% of fresh or frozen fruit, without of ingredients. Even the most demanding customer will be convinced, day by day, by this product
of added vegetable fats, emulsifying agents adding fruit concentrates, aromas and without milk derivatives and fats. Soluzione Frutta Comprital contains about 70° Bx and 267 Kcal/100g.
and thanks to raw cane sugar and extracts of colourings. We believe that a good sorbet Today available in the new and practical Tetra Pak packaging.
natural vanilla, the gelato isn’t only very good, has to be made only with lots of fruit; therefore
32 33
 GIUBILEO BISCUITS

GIUBILEO EXPERIENCE
GRAPE SUGAR
Today the market trend requires widening
the product range even at the gelato parlour, The grape sugar is a natural product, only in
TUTORIAL
therefore the gelato sandwiches have to flaunt the liquid status, coming from the grape must
the distinctive quality approach of the Giubileo through a purification process. It contains
Experience Programme. We selected biscuits above all fructose, glucose, simple sugars and
GIUBILEO PRODUCTS GIUBILEO POWDERS without margarines, but with honey, butter and sweet polyalcohols.
cane sugar in order to be perfectly in line with This natural compound makes it ideal for
The Giubileo line is constantly changing, GIUBILEO CHOCOLATE MIX
the desired gelato types. A winning quality not handmade gelato giving it softness and
providing the gelato maker with a growing An extra pure dark chocolate powder to get all the
only on the label, but also to the palate. silkiness for a long time. The Comprital grape
range of products that fit perfectly the nuances of the most favourite flavor in the world.
Giubileo Experience philosophy. sugar has a concentration of about 65° Bx and
about 267 kcal/100g, in addition to a slightly
GIUBILEO PASTES
MASCARGEL GIUBILEO
A mascarpone powder to enhance the delicate
GIUBILEO GRANELLE fruity taste and aroma which do not cover
taste of this fresh cheese. ideal to make Crunchy pralined nuts with the highest quality the original flavors of gelato enhancing both
Pure raw cane sugar and grape sugar, and the purest ingredients. traditional and fruit flavors. The statement
“cheesecake” ice cream flavour.
with no other additives apart natural carob on the label, which is highly appreciated by
gum and without emulsifiers. GIUBILEO CARAMELIZED HAZELNUTS the consumer looking for clear and natural
PURE LIQUORICE
A special and sought after taste, ideal for GIUBILEO PRALINED HAZELNUT GRAINS ingredients, is “grape sugar”. Today available
AMARETTO all gelato shops. For the fans of classic gelato. GIUBILEO PRALINE ALMONDS in the new and practical Tetra Pak packaging.
CAFFÈ DEL NONNO GIUBILEO (Coffee) GIUBILEO PRALINE PEANUTS
CANNELLA GIUBILEO (Cinnamon) MATCHA - NEW
CARAMEL MOU GIUBILEO For a new Japanese-like high class touch,
the true pure Japanese green tea, without GIUBILEO CLUB
COCCO GIUBILEO (Coconut)
addition of colourings or flavors as required Those who take part in this programme
LIQUIRIZIA ALL’ANICE STELLATO by Giubileo. Another excellence and high class
GIUBILEO (Star Anise Liquorice) automatically becomes a member of the Giubileo
touch in your gelato shop. Club with its wealth of exclusive services and GIUBILEO XLP MICRONISER
MALAGA GIUBILEO (Rhum and raisins)
privileges such as free Athenaeum courses
MANDORLA PREMIUM (Almond) with the best teachers in the sector, a copy The unique ingredients of Giubileo Experience
MAPLE VANILLA CHOCOLATE COPERTURA of the Manual of Excellence, a prestigious book are enhanced by processing liquid mixes
MENTA PIPERITA GIUBILEO (Peppermint) The special Giubileo coatings without any of recipes, tips and tricks; exclusive web pages through the exclusive Giubileo XLP machine,
artificial products, but rich in butter of unique recipes; a VIP lounge with reserved micronising the single flavors (in only one
NOCCIOLA PIEMONTE IGP GIUBILEO
(Piedmont hazelnut - IGP) for exceptional smoothness and softness. area during the principle trade fairs; a free minute) down to 40 microns and ensuring an
subscription to Punto IT; a wealth of advertising intense and rich taste and a smooth and silky
PISTACCHIO PURO GIUBILEO GIUBILEO 70% DARK CHOCOLATE
(Giubileo pure pistachio) material for your business; a complementary texture as never before. This specific process,
A strong taste for the lovers of contrast thanks to the particular composition of the
PISTACCHIO PURO GIUBILEO SENZA supply of È Più high quality milk and cream;
and true chocolate. bases, without emulsifying agents, operates a
COLORANTI (Giubileo pure pistachio use of our special discounts with Bragard
without colourings) GIUBILEO WHITE CHOCOLATE for the purchase of haute cuisine uniforms new structural adaptation of fats creating a very
ROSE The sweetness and delicacy of the purest and a consultancy service for all questions soft gelato even at the lowest temperatures.
white chocolate. of a technical and commercial nature. Therefore the gelato prepared by means
SALTED CARAMEL
of the Giubileo
SPECULOOS Experience’s
Note: the combination of the two chocolates
TIRAMISÙ GIUBILEO (three-part of white and one part of dark
Product Use Conf.
technology is the
(g/l) (kg/N° bags)
VANIGLIA GIUBILEO (Madagascar vanilla) chocolate) creates a delicious milky chocolate. ideal product to
ZABAIONE DI ZIBIBBO GIUBILEO (Zabajon) Giubileo Milk Base 150 2,5 x 4 create soft and
flavorful cakes,
ZUPPA INGLESE GIUBILEO (English trifle) Giubileo Fruit Base 250 2,5 x 4
biscuits and sticks
WHITE COFFEE Giubileo Frutta Più 125 1 x 10 even if stored for a
Giubileo Chocolate Base 350 1x9 long time in home
Vegan OK products freezers.
Chocolate Copertura Q.B. 3x2

Soluzione Frutta 310 1,25 x 8

34 35
ICEFIT
FITNESS GELATO CONCORSO

A NEW HIGH ENERGY GELATO IN ANSWER TO TODAY’S DEMAND.

IN ANSWER TO THIS TREND COMPRITAL HAS DEVELOPED A HIGH-PROTEIN
GELATO WITH MORE THAN DOUBLE THE AMOUNT OF PROTEIN FOUND
IN A STANDARD GELATO AND WHICH AMOUNTS TO A QUARTER
OF THE GELATO’S TOTAL CALORIES*

The Comprital high-protein gelato that will appeal to the customer:

is high in protein and low in fat, so that vanilla, salted caramel, cocoa and
it is light and tasty at the same time. strawberry yoghurt. Also provided
The ingredients are in powder form the nutritional information and set
and easy to use (a sachet to be diluted of simple recipes allowing you to fulfil
in a prescribed amount of luke-warm the “high-protein”claim in a variety
water); it comes in a variety of flavours of flavours.

* Dedicated himself to creating gelato

that was silky, smooth and creamy.
4 FLAVOURS:
VANILLA
SALTED CARAMEL Product

Use
(g/l)
Conf,
(kg/N° bags)
COCOA
Icefit Gelato 550 1,25 x 8
STRAWBERRY YOGURT

ICEFIT IN TUB ICEFIT IN

GELATOBAR for those who
love to keep fit
36 37
VEGAN GELATO Ours is the
THE CHOICE TO BE VEGAN IS INVOLVING INCREASINGLY MORE PEOPLE,
IN PARTICULAR AS REGARDS NEW GENERATIONS. THEREFORE, IT IS ACQUIRING only vegan
THE WEIGHT OF AN ACTUAL CONSUMPTION TREND THAT ADVANCED GELATO MAKING
CAN PERCEIVE AND TRANSFORM INTO A BUSINESS OPPORTUNITY. story
TODAY COMPRITAL OFFERS A COMPLETE LINE OF AVANT-GARDE PRODUCTS
TO PREPARE A GELATO FREE FROM ANIMAL INGREDIENTS, BUT FAITHFUL
TO THE EXCITING TASTE OF THE BEST HANDMADE TRADITION.

VEGAN BASE MONELLA VEGAN

A completely vegetable base for Ripple sauce with no ingredients of animal
making gelato suitable for vegans, origin. An exclusive recipe by Emanuele Di
certified by Vegan Ok, the principle Biase, the greatest Vegan Pastry Chef.
body protecting Vegans in Italy.

DISPLAY YOUR PASSION

VEGAN CHOCOLATE BASE
Advertise new trends in gelato
A dark chocolate containing no milk flavours and the exclusive quality
products, guaranteed by the Vegan OK of your gelateria. Here are two
association. essential ingredients for the success
of a gelateria today.
VEGANYO That is why comprital is offering
A yoghurt flavour for an all vegan product, selected shops its own brand
without any animal products. Try it in the advertising campaign for vegan gelato.
delicious strawberry, passion fruit or forest All you need to do is send Comprital
fruits flavours. your logo to obtain the files to print posters
of your advertising campaign choosing
from a choice of styles. A unique chance
to advertise the exclusive “difference”
of your gelateria in your area.

Product Use Conf.

(g/l) (kg/N° bags)

Vegan Base 480 1,3 x 8 TOP VEGAN PASTRY CHEF

Vegan Chocolate Base 480 1,3 x 8
EMANUELE DI BIASE SIGNS
COMPRITAL’S MONELLA VEGAN
VeganYo 480 1,3 x 8

38 39
IL CIOCCOLATO DI

KNAM
EVOLUTION
ERNST KNAM, INTERNATIONALLY FAMOUS CHOCOLATE MASTER AND TV STAR,
SIGNS FOR COMPRITAL NEW OFFERS WHICH WILL EMOTION THE WORD
OF EXCELLENCE GELATO MAKING. ALL PRODUCED WITH HIGH-QUALITY
RAW MATERIALS, FREE FROM ADDED VEGETABLE FATS AND FROM EMULSIFYING
AGENTS*, WITH CANE AND GRAPE SUGAR.

CLASSIC CHOCOLATE WHITE CHOCOLATE

NEW GELATO
Mix in powder for chocolate gelato available in As a natural development of Knam’s
bags of 1.3 kg to dilute with milk (possibly warm). chocolate world, the white chocolate

MAKING
It consists of a mix of top quality chocolate is delicate to the palate with hints
and cocoa characterised by a colour tending of berries and vanilla. A top-quality
to polished mahogany, with unique flavor. product revealing the whole class
Sweetened with golden caster cane sugar
and grape sugars in order to enhance the
of the best master’s inventions.
EMOTIONS
slightly fruity taste of the finished product
and the naturalness of chocolate.
DARK CHOCOLATE SAUCE BY THE KING
OF CHOCOLATE
The absence of emulsifying agents and A deliciuos and creamy dark chocolate sauce
the use of only natural ingredients (such with persistent flavor. Ideal alone, for ripples,
as only one stabilizer like carob seed gum) layers in gelato, or to prepare milk chocolate
make the label very attractive for the final shakes. The sauce can be easily served
customer. It is free from colourings, by Smart dispenser.
artificial aromas, but it contains only
a skilful combination of vanilla extracts
with other spices.

Product Use Conf.

(g/l) (kg/N° bags)

Il Cioccolato di Knam
Classic Chocolate 480 1,3 x 8
Il Cioccolato di Knam
White Chocolate 480 1,3 x 8
Il Cioccolato di Knam
Dark Chocolate Sauce Q.B. 1,0 x 6
* No emulsifying agents in powdered products
40 41
MILK BASES TUTORIAL

OUR RESEARCH FOCUSES ON THE COMPOSITION OF MILK GELATO BASES,

THE TRUE DISTINCTIVE ELEMENTS AS REGARDS THE KNOW-HOW
OF THE COMPANIES PRODUCING GELATO INGREDIENTS.
EITHER BASES WITHOUT (HYDROGENATED OR REFINED)
VEGETABLE FATS OR BASES WITH VEGETABLE FATS ARE AVAILABLE

BASE 50 BILANCIATA BASE 100 INVIDIA 100 IDRA 50

Very “warm” and creamy base, because of the A traditional base, free from vegetable fats, An extraordinary base with fractionated and Very similar to the Chimera, it contains
presence of complex starches. Good cream/milk only hot soluble, as required by professionals. emulsified milk fats, milk proteins and natural fibres vegetable fats to obtain a clear milk flavor and
taste, suitable to enhance the flavor of pastes. Starch with different viscosities inside it makes enabling to minimise the amount of stabilisers to an extraordinary resistance to thermal shocks.
the gelato creamy, smooth and velvety, obtain a creamy, rich and spoonable gelato. Both Completely soluble in cold milk.
long-lasting in the shop window with a natural, cold and hot soluble, with a rich and strong milk
CHIMERA 50 clean and rightly persistent taste. A traditional and cream flavor due to the natural taste of the
An innovative base with fractionated milk base for a modern and elegant gelato. milk ingredients. The texture is better than the one
fats anda very good cold solubility. It provides a obtained with hydrogenated vegetable fats. The
creamy, stable and rich gelato even with a low fat dream of many and the Invidia (envy) of as many.
recipe. Cream flavor. HEIDI BASE
A high dosage base for milk gelato,
UNICA 100 with a dose of 300 g/l, in order to obtain
COMPRIPAN 100 Product Use H* Conf.
a top quality gelato texture in a simple An improved and enriched version (g/l) (kg/N° bags)
A base which is easy to use, with a neutral
and practical way, both cold and hot, of Compripan 50, to obtain an excellent
flavor based on freeze-dried cream which doesn’t Base 50 c 2,5 x 4
minimising possible errors due to weighting. gelato with quite simple recipes.
cover the taste of the flavoring pastes. Thanks to
Thanks to its flexibility, it resists to different Chimera 50 c/f 2,5 x 4
its very good cold solubility, it is ideal for complex
temperatures and thermal shocks and Unica 100 c/f 2,5 x 4
and unique recipes.
can be adapted to every show case. NIRVANA 100 E 100 R Bilanciata Base 100 c 2,5 x 4
A high success all over the world due Invidia 100 c/f 2,5 x 4
ITALIA 500 / ITALIA 250 SAN MARCO 100 to the stability and richness of this base.
Idra 50 c/f 2,5 x 4
It has a neutral flavor (a cream flavored
Two complete basic mixtures (add sugar to Italia
It’s the base with the best value for price, soluble version is also available) and is soluble both Compripan 100 c 2,5 x 4
250) to prepare a well-balanced gelato with the
in cold and hot milk, creamy and well spoonable. in cold and hot milk. Generally it’s combined Nirvana 100 e 100 R 100 c/f 2,5 x 4
highest ease and practicalness. A very good
It originates with a neutral flavor, but today it’s with Integra Latte and Integra Panna to obtain
quality-price ratio minimizing production errors San Marco 100 c/f 2,5 x 4
available also in a cream version. unique, rich, spoonable gelato with a long
with the certainty of repeatability of result make Groundgel 500 c 2,5 x 4
lasting creaminess. The R version is prepared
the new Italia line a guarantee of success
with refined vegetable oils. Royal Base 180 c 2x4
for the users. MUSA 150 Musa 150 c/f 2,5 x 4
A soluble product in cold or hot milk, easy to use.
GROUNDGEL 500
Heidi Base 300 c/f 2x4
Indeed, it allows obtaining a gelato with a high ROYAL BASE 180 Italia 250 c/f 2x4
A high dosage base, soluble in water, overrun and an excellent “warm” texture.
A strong milk flavor for this base with a long
which can be characterised by various Plus, it maintains its spoonable feature Italia 500 c/f 2,5 x 4
and successful tradition: even with simple recipes
flavors. It is the ideal product at the gelato for a long time. Milk-cream flavor.
it provides a gelato with an excellent and long
parlours as regards safety, ease in handling lasting texture. Thanks to this base the gelato
* Use instructions c = hot process f = cold process

and quickness in preparation. flavors are rich and tasteful.

The recommended dose, written besides the base,
can often be significantly reduced.
42 43
FRUIT
BASES
TUTORIAL TUTORIAL

STABILISING MIXES TO OBTAIN FRUIT SORBETS WITHOUT MILK

AND FATS, WITH A LONG LASTING, CREAMY AND SPOONABLE TEXTURE.
IN ORDER TO OBTAIN SPECIAL RESULTS, THE BASES CAN BE COMBINED
WITH INTEGRA FRUTTA, INTEGRA FIBRA AND CREMOLINA (SEE PAGE 46-47).
THE ENTIRE KNOW-HOW AND EXPERIENCE OF COMPRITAL IN A BAG.

PERFECTISSIMA SPEEDY FRUTTA STV

The evolution of a product which has made The Speedy range includes now a product
the great history of our Company. Indeed without added sugars to make a sorbet with
it was difficult to imagine a further improvement a lot of fresh fruit, but with low-calories and
of our fruit base, but the experience we have glycaemic index. A new product based on
made over ten years of researches has allowed the sweetening features of Stevia, natural
us doing a new technological step forward. ingredient by now increasingly more used in
Perfectissima is a new goal for the enhancement the world. The quick preparation (water, product
of fruit gelato thanks to the new balance and fresh fruit) makes it the ideal accessory in the
of the combination of the Perfecta’s typical show case of handmade gelato makers, who are
stabilisers and emulsifying agents with attentive to the most innovative market trends.
a refined mix of vegetable fibres and complex
carbohydrates. So Perfectissima has originated
with a dose of 80 grams per litre, cold soluble, SOLOFRUTTA
but usable also with the practical sugar syrups. sugar…), the use of pectin as only stabiliser, any ageing time, even if cold prepared.
That’s the top quality sorbet. Did you ever imagine
The Perfectissima’s advantages consist of a top and its application to sorbets with a high The gelato becomes creamy and spoonable
to produce a sorbet using only fruit without water?
and long lasting creamy texture (but without percentage of fruit (or semifreddo with for a very long time thanks to the optimal
Now it’s possible with Solofrutta. Liquidize 3 kg
using milk fats and derivatives), a great stability impeccable label) make it the ideal product distribution of air bubbles in the sorbet.
of strawberries, dilute a Solofrutta bag with the
to thermal shocks and, above all, the natural for sorbets and Italian ices, with an outstanding Combine it with the INTEGRA line:
juice, mix them together and then freeze them.
look of fruit and its bold colour for a showcase list of ingredients. Even the most demanding the result will be amazing.
The sorbet will contain 75% of fruit. But, since
displaying wonderful natural tones. customer will be convinced, day by day,
Solofrutta consists of fructose and fruit fibres,
the fruit content and its derivatives will amount by this product without milk derivatives
and fats. Soluzione Frutta contains about
SPEEDY FRUTTA to more than 98% in the sorbet. And why
shouldn’t you try the special recipes for 70° Bx and 267 Kcal/ 100 g. Today available Product Use Conf.
(g/l) (kg/N° bags)
The quickest and simplest way to make a chocolate or yoghurt sorbet with Solofrutta? in the new and practical Tetra Pak packaging.
an excellent sorbet with cane sugar and Perfectissima 80 2,5 x 4
fructose using fresh or frozen fruit.
PERFECTA Speedy Frutta 500 0,9 x 12
The final result is a creamy sorbet with SOLUZIONE FRUTTA Perfecta 40 2,5 x 4
a rich texture. Besides, the use of Speedy A low-dose fruit base without milk or fats. It offers
Frutta in the gelato machines allows Soluzione Frutta is the solution for the gelato the highest performances in terms of stability and Solofrutta 400 0,9 x 12
speeding up the production and maker who wants easiness and the highest texture, even with the most acid ingredients such
Speedy Frutta STV 350 0,9 x 12
reduces the possibility of errors. quality. A liquid mix with ingredients that the as lemon and passion fruit. This product is quickly
consumer knows well (cane sugar, grape and completely soluble, in fact it does not require Soluzione Frutta 310 1,250 x 10

44 45
BASES FOR SPECIFIC GELATO
COMPRITAL HAS ALWAYS MONITORED THE MARKET TRENDS,
CONCENTRATES
AND CAN OFFER SEVERAL LINES THAT CAN MEET EDGE CUSTOMER DEMANDS, GELATO MEANS ALSO COLOUR AND TASTE. SOME POWDERED CONCENTRATED
LIKE LOW CAL, VEGAN OR ALCOHOLIC GELATO. PRODUCTS ACHIEVE A HIGHER QUALITY COMPARED WITH THE MOST FAMOUS
FLAVORING PASTE AND WE ARE PROUD TO OFFER A WIDE AND IMPECCABLE RANGE.

FREE! SPEEDY FRUTTA STV

A line in powder to dilute with water obtaining in a Gelato free from added sugars made
CONCENTRATES
short time a gelato without added sugars and fats, with a lot of fresh fruit but with low calories This line takes the winning and aromatic scent MATCHA
with low-caloric content, allowing to achieve a taste and glycaemic index. A novelty based of the Speedy products. They have to be used For a new Japanese-like high class touch,
like the top Italian artisanal gelato. The Free! line on the features of Stevia sweetener. in small doses and added to the bases as the the true pure Japanese green tea, without addition
doesn’t contain aspartame. A kit consisting of an The quick preparation (water, product flavoring pastes. of colourings or flavors as required by Giubileo.
information displayer measuring 70 x 100 cm and and fresh fruit) makes it the ideal accessory Another excellence and high class touch in your
table-standing cards is included. on the window shelf of handmade gelato SUPERLEMON gelato shop.
makers, who are attentive to the most Lemon flavored powder product with stabiliser,
FREE! CHOCOLATE* natural flavor and lyophilized lemon juice.
innovative market trends. CIOCCOLATO 130
FREE! LEMON - FREE! VANILLA*
In Comprital we believe that the best chocolate
*contain lactose LIQUIRIZIA PURA PREMIUM is in powder and not in paste. Cioccolato 130 is
ALCOLICA 100% liquorice natural powder without flavor the evidence: added to the white powder, from 80
enhancers and sugars.
VEGETALIA This is our base to make sorbets with wines
and spirits: an elegant trend which is becoming
to 130 grams per litre, it will give you all shades
from milk chocolate to dark chocolate.
A line of products in powder form ready increasingly fashionable for attentive artisans. SUPERYÒ
to be diluted with water for a soya based gelato Local wines for connoisseurs or fashion drinks Powder product with yoghurt and natural flavors
SUPERLEMON S.A.
without saccharose, milk derivatives and gluten. for the youngest shops, Alcolica “bears” well for a delicate taste rich in whole yoghurt.
The fragrance of famous speedy limone in this
The customers can choose the “neutral” version any type of alcoholic drink your want to offer, concentrated powder mix. Without stabilisers,
YOPIÙ
which can be flavored with natural pastes. it is suitable for your creativity and gives fresh it must be added to the fruit mixture, as a simple
Powder product with yoghurt and a bold and
and flavorful feelings to the palate. flavor, without dosing more components,
persistent flavor. A classic of gelato making.
as it often occurs with flavoring paste.
RISO & SOIA RINFORZA GUSTO PANNA
Powder product, cold or hot soluble, to boost
The combination of these two vegetables, rice
the flavor of milk gelato at pleasure.
and soya, allows preparing a gelato with clean
and fresh taste without sucrose sugar, gluten MASCARGEL
and milk, with only a few calories and a low glyceric A mascarpone powder to strenghten the taste
index. The Riso & Soia line is available in different of your gelato or to create new flavors Product Use Conf.
ready tastes, easy to prepare. (ie cheesecake). (g/l) (kg/N° bags)

Product Use Conf. Superlemon 35 1 x 10

CIOCCOLATO MIX GIUBILEO
(g/l) (kg/N° bags)
An extra pure dark chocolate powder to get all the Liquirizia Pura Premium 25 2x2
Free! 500 1 x 10 nuances of the most favourite flavor in the world. Mascargel 50 1x8
Riso & Soia 500 1,25 x 8 Superyò 50 1 x 10
Vegetalia 500 2,5 x 4 Yopiù 50 1 x 10
Vegetalia Cacao 500 1,25 x 10 Rinforza Gusto Panna 20 1x8
Vegetalia Vaniglia 500 1,25 x 10 Cioccolato Mix Giubileo 10/15% 1,5 x 4
Vegan OK products
Speedy Frutta STV 350 0,9 x 12 Cioccolato 130 130 2,5 x 4
Alcolica 500 1 x 10 Superlemon S.A. 35 1 x 10

46 47
CLASSICAL PASTES FRUIT PASTES
CLASSIC PASTES RICH IN NOBLE AND EXCLUSIVE FLAVORS. THE PREMIUM LINE OUR LINE OF FRUIT PASTE IS CALLED “PRIMAFRUTTA”.
FEATURES PRECIOUS PASTE FLAVORS FREE FROM VEGETABLE FATS AND OFTEN ALSO MANY YEARS AGO WE HAVE CHOSEN TO MAKE THEM DIFFERENTLY,
FROM SUGAR, BUT RICH IN NOBLE PRODUCTS SUCH AS COCOA BUTTER, CHOCOLATE, IN ORDER THAT THE “FRUIT” INGREDIENT IS ALWAYS THE FIRST OF THE LIST.
HAZELNUTS, ALMONDS. BESIDES THEY ARE OFTEN FREE FROM COLOURINGS. THAT CHANGED THE ENTIRE PRODUCTION PROCESS USING MODERN
AND “NON-BURNING” PREPARING DEVICES WITH THE MOST DELICATE FRUIT,
THEY KEEP UNALTERED THEIR FRAGRANCE AND NATURALNESS.
CLASSICAL PASTES
AMARETTO GIUBILEO PURE PISTACHIO GIUBILEO (No colourings)
AMBROGIO (milk chocolate with pieces of nuts) PISTACCHIO VERDE DI BRONTE DOP FRUIT PASTES
PEANUT PRALICREM (choco-hazelnut cream)
APRICOT BLUEBERRY
BABYBLUE (Light blue) RUM & RAISIN
PINEAPPLE BLACKBERRY
FIOR DI LATTE ROSE GIUBILEO
ORANGE PEAR
BUBBLE GUM SPALMARELLA (Spreadable cream)
BANANA PEACH
WHITE COFFEE GIUBILEO SPECULOOS GIUBILEO
STRAWBERRY PINK GRAPEFRUIT
GRANDFATHER’S COFFEE GIUBILEO SULTANA (Malaga with egg yolk)
WILD BERRIES POMEGRANATE
PREMIUM COFFEE TIRAMISU GIUBILEO (With mascarpone cheese)
KIWI WATERMELON
CINNAMON GIUBILEO IMPERIAL TIRAMISU (With mascarpone cheese)
RASPBERRY
CARAMEL (Crème caramel) TORRONCINO (nougat)
TANGERINE
CARAMEL MOU GIUBILEO APPLE PIE
MANGO
SALT CARAMEL GIUBILEO TUOCREM PREMIUM (Egg cream)
MANGO ALPHONSO Product Use Conf.
CHOCO PASTE (without sugar) MAPLE VANILLA
GREEN APPLE (g/l) (kg/N° vase)
WHITE CHOCOLATE VANILLA D WITH PODS
MELON
COCONUT FRENCH VANILLA
Fruit Pastes 80-100 3x2
COCONUT GIUBILEO VANILLA GIUBILEO
CREMVANILLE (With vanilla pods and eggs) VANILLA N
RUM CROCCANTINO YELLOW VANILLA N Vegan OK products
CUOR NOCCIOLA (hazelnut with dark chococlate) TAHITI VANILLA
FROLLINO BISCUIT PASTE WHISKY
GIANDUIA PREMIUM ZABAJONE DI ZIBIBBO GIUBILEO (sabajon)
GIANDUIOTTA PREMIUM ZABAGLIONE
STAR ANISE LIQUORICE GIUBILEO ZUPPA INGLESE GIUBILEO (English Trifle)
PREMIUM LIQUORICE
MALAGA GIUBILEO (rhum and raisins)
PREMIUM ALMOND
MARRON GLACÉ PREMIUM
MINT Vegan OK products

PEPPERMINT GIUBILEO
MERINGUE
ITALIA HAZELNUT
NOCCIOLA PIEMONTE IGP GIUBILEO
HAZELNUT GS
GREAT FLAVOR DARK HAZELNUT
HAZELNUT TGT
WALNUT (Walnuts as first ingredient )
WHITE PANNACOTTA Product Use Conf.
EXTRA PISTACHIO (g/l) (kg/N° vase)
PURE PISTACHIO REALE
PURE PISTACHIO GIUBILEO Classical Pastes 50-100 2,5 o 3 x 2

48 49
TEXTURE IMPROVERS
WE INTRODUCED THE INTEGRA LINE BECAUSE WE HAVE BEEN THE FIRST
TO UNDERSTAND THE NEW NEEDS OF MODERN GELATO ARTISANS (SHOWCASES,
TRANSPORT, HIGH-DISPLAYED GELATO…). THE LINE INCLUDES LOW-DOSE PRODUCTS
(FROM 5 TO 20 G/LITRE), WITHOUT FLAVOR, COLD AND HOT SOLUBLE
AND “SELF-BALANCING” TO SOLVE ALL THE GELATO PROBLEMS WITHOUT
CHANGING ANYTHING IN THE RECIPE. THERE’S ANYTHING MAGIC
BUT ALL THAT’S DUE TO OUR FORERUNNING EXPERIENCE.

INTEGRA FIBRE INTEGRA PANNA

An integrator with vegetable fibres, but without A fat integrator used to improve the texture
sugars (sweetened with fructose), fats and milk and stability of gelato (e.g. ideal for table
derivatives. It increases the intensity and the service). It helps the high display of gelato
stability of sorbets. It slows down dripping combined with its “classical” bases.
and prevents from the formation of ice crystals. It also corrects the “softness” of some
Suitable either for fruit sorbets (also when flavors such as zabaglione,
combined with Integra Frutta) or to enrich rum & raisins, tiramisù, cassata…
milk based gelato.

INTEGRA STRUTTURA
INTEGRA FRUTTA
A reducing, sugar-based liquid integrator.
A fat integrator similar to Integra Panna It improves the texture and the spoonable
as regards the results and features, but without features of the gelato as well as its long lasting
any milk derivatives and therefore ideal when features. Completely soluble at low temperature,
added to fruit sorbets or milk-free products it’s the optimal sugar mix to obtain a higher
(vegetable gelato). silkiness for some gelato flavors.

INTEGRA LATTE
A protein integrator used to make the gelato
CREMOLINA
“warmer”, thanks to a longer dripping time, Low dosage emulsifier in paste, ideal in cold
and also longer lasting in the shop showcases. processes. When added to sorbets or gelato with a GRAPE SUGAR Product Use Conf.
Hot and cold soluble. few fats (including the products for soft machines (g/l) (kg/N° bags or vase)
Fully natural liquid sugar syrup for a best
such as vanilla, chocolate and yoghurt), it increases
dispersion in mixtures even if cold. Its addition Integra Latte 20 1,0 x 8*
the gelato volume and its spoonable features.
to the mixture makes the gelato creamy and
Integra Panna 20 1,0 x 8*
Integra Integra Integra Integra Integra workable with spatula or scoop, delaying its
Cremolina
Latte Panna Frutta Fibre Struttura recrystallization and giving the gelato a slight Integra Frutta 20 1,0 x 8*
Quick dripping fruity aftertaste enhancing the other added Integra Fibre 15 1,0 x 8*
Too soft showcase gelato flavors.
Integra Struttura 20 4 x 2**
Too hard showcase gelato
Gelato with a scarce spoonable feature Cremolina 3/5 5 kg**
Not sufficiently hot gelato to the palate
Grape Sugar 20 1,3 x 10**
Scarcely rich gelato
Short lasting showcase gelato
* Bags **Vases
50 51
SPEEDY
WITH FRUIT SLICES SPEEDY IN PLANETARY MIXER
For this top product line, the fruit was freeze-dried Do you want to make a gelato, but you
and sliced (slices or cubes). After rehydrating, haven’t a batch freezer? Speedy develops
TUTORIAL
it provides 20% of fruit to the finished gelato. a great work also in the planetary mixer,
Many flavors are available for a high quality gelato, and using fresh cream, you will obtain
easy to prepare. an “American” rich and creamy gelato.
SIMPLE, QUICK AND READY-MADE FOR AN IMPECCABLE PREPARATION. Through the same easy technique and tools,
THAT’S THE SPEEDY: A LINE OF GELATO MIXES IN POWDER FORM. ALL INGREDIENTS PINEAPPLE - BANANA - STRAWBERRY - MANGO you can prepare tasteful mousses and
IN ONE BAG TO DILUTE WITH MILK OR WATER DEPENDING ON THE SELECTED FLAVOR. WILD BERRIES - MALAGA - MELON - SOLEADA
MANGO ALPHONSO - GREEN APPLE - PEAR
semifreddi with the different available
flavors to delight your customers.
EASY TO STORE AND USE THANKS TO THE USER-FRIENDLY SINGLE-DOSE BAGS: YELLOW PEACH - BLUEBERRY - BLACKBERRY
THE IDEAL PRODUCT FOR AN ARTISANAL PRODUCTION REQUIRING INCREASINGLY
QUICKER TIME IN PREPARATION WITHOUT AFFECTING THE FINAL RESULT. INCREDIBLY VERSATILE. IT OFFERS SPEEDY IN SLUSH MACHINE
Speedy in the slush machine doesn’t produce
GREAT RESULTS IN DIFFERENT granita, but rich sorbets and flavored cold
SPEEDY MANDARIN MACHINES SATISFYING THE creams. The Speedy Fior di Latte is a very good
MASCARPONE (Cheesecake)*
MATCHA (Green Tea)* DIFFERENT LEVELS OF INVESTMENT. neutral milk shake to flavor with our toppings.
The peculiarity of Speedy products resides The other flavors are ready ready to serve.
MELON
in the perfect ingredients’ balance to obtain an MINT With Speedy fruit flavors, you will obtain
impeccable texture. Now we added to the wide PANNA COTTA* SPEEDY IN BATCH FREEZER exceptional results enriching them with fresh
and well-known range of fruit flavors, a range of PINK GRAPEFRUIT
PISTACHIO Investing on the Speedy professional tools fruit. Speedy Yoghurt is the ideal base to make
classical flavors with true Sicilian pistachio, Italian wonderful smoothies with fruit or toppings.
PISTACHIO REALE* is the best way to produce easily repeatable
hazelnut and pure Dutch chocolate. Differently POMEGRANATE high-quality gelato. Thanks to the ease in use,
diluted, they can be used in a soft serve machine RICOTTA CHEESE*
with Speedy you can produce high amounts
to produce express gelato, mono-portions and SALTED CARAMEL*
SANGUINELLA ORANGE (Blood orange) of gelato with a wide range of tastes without SPEEDY IN MICRO GELATO MACHINE
gelato cakes in a quick and easy way that couldn’t SOLEADA (Tropical) stocking up all single raw materials. The ideal solution to offer the gelato in small
be reached by means of the traditional processes. STRAWBERRY
TANGERINE business such as bars, coffee shops, gyms
TIRAMISÙ* and book stores. A combination between ease
FLAVORS WALNUT* SPEEDY IN BLENDER in preparation and ease in serving, in addition
WATERMELON to a pure taste with the lowest investment.
ACE WHITE CHOCOLATE* Speedy, milk or water, ice cubes and just blend.
ACE WITH FRUCTOSE WHITE CHOCOLATE & coconut* Speedy has no borders and and is perfect to
ALMOND* YELLOW PEACH
APRICOT prepare ice shakes, smoothies and granita.
YELLOW VANILLA*
ARANCELLO (Orange) YOGHURT* All available tastes enable to have an infinite
BABY BLUE* YOGHURT WITH FRUCTOSE* menu with a quick and clean work.
BUBBLE GUM* ZABAIONE (Sabajon)*
CARAMEL MOU* Alternatively, Speedy Frutta and fresh fruit
CREMA (Egg Custard)* * To dilute with milk for a natural product or Speedy Frutta Stevia
CREMA CATALANA (Creme Brulèe)* and fresh fruit for a fruit shake without added
CHOCOLATE* sugars. Plus, you can add your creativity.
COCONUT MILK*
COFFEE CREAM (Cappuccino flavor)*
COFFEE SHAKE*
DARK CHOCOLATE* SPEEDY IN SOFT SERVE
FIORDILATTE (White Vanilla)*
GIANDUIOTTO (Hazelnut-Chocolate)* Low costs, but great results to bring actual
GRAN CIOCCOLATO ELVETIA fresh gelato to restaurants, coffee shops,
GRAN CIOCCOLATO ELVETIA EXTRA BITTER yoghurt parlours, hotels... With the Soft Serve
GRAN MILK CHOCOLATE ELVETIA
GREEN ACE Product Use Conf.
machine you can produce trays to store
GREEN APPLE (g/l) (kg/N° bags) in a negative board or in a small display cabinet
HAZELNUT* to serve gelato with spatula or scoop during
KIWI
LEMON
Speedy 500 1,25 x 8/10 the day and have the machine free to serve other
LEMON COSTIERA Speedy with fruit slices 500 1,25 x 8 products such as, for example, frozen yoghurt,
LIME Yoghurt 440 1,1 x 10 using one of the many Speedy flavors,
LIMONCELLO fresh yoghurt with water or milk.
52 53
CHOCOLATES
CHOCOLATE IS THE KING OF HANDMADE GELATO AND COMPRITAL WANTS
TO HELP THE GELATO MAKERS WITH A COMPLETE LINE TO SUPPORT THEIR CHOICES.
CHOCOLATE OR SIMPLY COCOA-BASED POWDERS OR PASTE. OUR LINE OFFERS ALL THAT
YOU NEED TO CREATE THE BEST PRODUCT IN YOUR COUNTER.

GRAN CIOCCOLATO GRAN MILK

ELVETIA CIOCCOLATO ELVETIA
Ready-made powder with 70% pure The milk chocolate is still one of the favoured,
chocolate obtained by a special process above all by youngster and children.
which maintains the same flavor of the Sweet and round with persistence to the palate,
best Swiss chocolate. It has to be diluted taste by taste, with milk and vanilla notes which
with hot water for a true chocolate
gelato with top organoleptic
marry perfectly with the other flavors on the
cone without hiding them, as if darker chocolates
SPEEDY WHITE CHOCOLATE CIOCCOLATO 130
and structural qualities. were used. The milk chocolate from the Elvetia Delicate, creamy, sweet and vanilla flavored. A new ideal cocoa mix to flavor your base
line is made of true milk chocolate and the The white chocolate is a beloved flavor difficoult obtaining a top quality gelato, dark in colour
to make for the gelato maker due to its delicate and with a rich flavor. Ideal to diluite in cold mix.
GRAN CIOCCOLATO product is, as always, quick and safe in use.
taste. Therefore, we thought to deliver to the
ELVETIA EXTRA BITTER handmade gelato maker a product rich in cocoa
SPEEDY CHOCOLATE AND butter and vanilla notes, the true base of white GIUBILEO CHOCOLATE MIX
Intense black colour, fragrant and aromatic,
and with a very strong and persistent aroma. SPEEDY DARK CHOCOLATE chocolate, with the addition of all the other An extra pure dark chocolate powder to get all the
ingredients that make Speedy a successful line. nuances of the most favourite flavor in the world.
Scents of cocoa, coffee and roasted barley. The chocolate gelato in a bag. Slightly amber-coloured in the show case,
A real chocolate sorbet with creamy texture Practical and easy to use, like all other it stands out clearly if compared with the
with a bold and long lasting flavor, Speedy products (see page 48), these white flavors; and it melts to the palate Product Use Conf.
slightly bitter but with a sweet note. cocoa and chocolate based powders with the typical butter consistency of the (g/l) (kg/N° bags o vase)
It contains chocolate with 70% cocoa mass are the right tool for a quick and effective cocoa fat. A must-have!
allowing to obtain a high quality product. preparation ofa very good chocolate gelato, Gran Cioccolato 600 1,5 x 8*
Elvetia
It’s completely free from milk derivatives both in batch freezer and in soft ice machine
and contains only fructose to better (express gelato). GIANDUIOTTA Gran Cioccolato
Elvetia Extra Bitter
600 1,5 x 6*
underline the flavor of chocolate.
If you believe that a good Gianduia Cioko Black 250 2,5 x 4*
chocolate can be made with 100 g
CIOCCOLATISSIMA MONELLA of paste per litre of mix, you haven’t
Speedy Chocolate 500 1,25 x 8*
Speedy Dark 500 1,25 x 8*
A powder mix to prepare a dense Password: exaggerate! Monella is a chocolate ever tasted the Gianduiotta. Chocolate
and creamy chocolate drink to serve hot, and hazelnut cream either to put alone Complete paste with all the ingredients. Cioccolato 130 2,5 x 4*
in line with the true Italian tradition. on a tray at -15°C or to create layers similar Melt 40% of the product in 60% of milk (!)
Cioccolatissima 200 0,8 x 10*
to the “Cremino” chocolate paired with and then batch it. A gelato with more
Gran Milk 600 1,5 x 8*
hazelnut gelato, white chocolate… than 45% of solids, a true cream to spread
CIOKO BLACK 250 A feeling rich in soft and creamy that stays in a tray without a problem
Cioccolato Elvetia
Speedy 500 1,25 x 8*
Mix of unique cocoa powders coming chocolate which melts to the palate for many days. A true revolution in the field White Chocolate
from faraway cultivations. This stable dissolving the cold feeling of gelato of pastes, that will bring to a new conception Monella Q.B. 5 x 2**
and cold soluble product allows and leaving the customer astonished and use of them, a path towards the
Gianduiotta Q.B. 5 x 2**
making quickly and easily a dark and ravished. If the gelato is “pleasure”, the excellence of tastes that
and bitter chocolate gelato. Monella makes it even better. we have always wanted to obtain. * Bugs **Secchiellivase
54 55
BE THE TOP:
TOPPING SAUCES concorso

BE THE TOP IS COMPRITAL’S LINE OF TOPPING SAUCES WITH A WIDE RANGE OF

FLAVOURS TO ADD COLOUR AND TASTE TO YOUR GELATO. A PRODUCT LINE WHOSE NAME
IS MATCHED WITH A UNIQUE AND EXCLUSIVE SAUCE DISPENSER. PERFECT THICKNESS,
DISTINCT TASTE, GREAT AFFINITY WITH ALL KINDS OF GELATO, CAKES, SEMIFREDDOS
OR GOURMET DISHES. A RANGE OF CLASSIC AND MODERN FLAVOURS YOU CAN USE
TO ADD YOUR SIGNATURE TO YOUR LATEST CREATION. BE THE TOP, CHOOSE THE BEST.

RIPPLES SAUCES IN BOTTLE TOPPING

These bottled sauces are different from SOUR CHERRY
the normal toppings for the quantity of high BANANA
quality ingredients they contain. BRUNELLA
COFFEE
CREMA CIOCCOLATO BIANCO
CARAMEL
(WHITE CHOCOLATE)
A thick and silky cream with the delicate flavor CHOCOLATE
of white chocolate. To be used directly on gelato STRAWBERRY
or to flavor coffee, yoghurt or hot chocolate. WILD BERRIES
KIWI
CREMA CIOCCOLATO FONDENTE RASPBERRY
(DARK CHOCOLATE)
MANGO
A strong and persistent flavor of dark chocolate is
MINT
the main aspect of this real chocolate sauce.
We advice to use it on gelato, cakes, yoghurt, HONEY
coffee and to enhance hot chocolate drinks. BLUEBERRY
NERO FONDENTE
CREMA NOCCIOLA (HAZELNUT) HAZELNUT PREMIUM
Creamy syrup with the intense and typical flavor ORIENTAL
of Piedmont hazelnut. Perfect for gelato but also
PEACH AND SAFFRON
for coffee, cake filling and hot chocolate drinks.
TIRAMISÙ
CREMA NOCCIOLA E CIOCCOLATO TOFFEE MOU
(HAZELNUT/CHOCOLATE) TROPICAL
The finest hazelnut from Piedmont together with VANILLA
our rich chocolate make this sauce the ideal ZABAGLIONE
enrichment for gelato, cakes and coffee.

Product Use Conf.

(g/l) (kg/N° bottles)
Vegan OK products
Topping Q.B. 1x6
Ripple Sauces Q.B. 0,8 x 6

56 57
RIPPLES AND STRACCIATELLAS (CHOCO CHIPS)
FULL-FLAVOURED, CREAMY, CRUNCHY OR SMOOTH, RICH IN COLOUR AND TASTE: JUST
AS YOU ALWAYS WANTED THEM: COMPRITAL’S RIPPLE SAUCE RANGE IS DESIGNED
TO MAKE YOUR GELATO EVEN MORE SPECIAL TO MEET THE TASTES OF YOUR MOST
DEMANDING CUSTOMERS AND EVEN TO BE USED FOR HIGH IMPACT SCRUMPTIOUS
CAKES. AN EXCLUSIVE RANGE EXALTING YOUR UNIQUE FLAVOUR COMBINATIONS, ALLOWING
YOUR CREATIVITY TO EXPRESS ITSELF AT THE HIGHEST LEVELS.

RIPPLES CHOCO CRUNCH

Chocolate with wafers and
MONELLA VEGAN granulated crunchy hazelnut.
Ripple sauce with no ingredients
of animal origin. An exclusive recipe COFFEE CROCK
by Emanuele Di Biase, Coffee chocolate with crunchy
the greatest Vegan Pastry Chef. almonds and hazelnuts.

CHOCO RICE FROLLINO

Chocolate cream with Soft milk chocolatewith pieces of crunchy
crunchy rice. cocoa cookies.

CHOCO RICE BIANCO SCROCCOLO

White chocolate cream with Hazelnut crunchy ripple sauce.
crunchy rice. MONELLA
ALMOND CROCK Chocolate and hazelnut cream to put raw
White chocolate, almond in a tray at -15°C or to create layers
and crunchy meringue. for a “cremino” like preparation.

MANGO AND YUZU OTHER FLAVORS

Yuzu and passion fruit sauce Sour Cherry Premium - Orange
with mango pulp. Caramelized Fig - Wild Strawberries STRACCIATELLAS WHITE CHOCOLATE GIUBILEO
Forest Fruit - Knam Chocolate Sauce A white chocolate paste with a strong flavor.
PISTACCHIO CRUNCH Monella Bianca - Monello NERO FONDENTE
Pistachio with crunchy DARK CHOCOLATE 70% GIUBILEO
Passion Fruit - Pralicrem This bottled chocolate becomes liquid A strong taste for lovers of the true dark chocolate.
pistachio confection. Rum&Raisins - Spalmarella at more than 20°C and solid and crispy
NOCCIOLA CRUNCH Toffee Mou - Apple Pie - Whisky when in contact with the gelato. It’s easy
Hazelnut with chopped to use as stracciatella in trays, cups and
Product Use Conf.
praline hazelnuts. even cones to offer the customer a tasteful
(g/l) (kg/N° bott. o vase)
Vegan OK products dessert. It’s neither the traditional stracciatella
MONELLO CROCK
nor a chocolate topping. Therefore, it’s called Ripples
Caramel with hazelnut brittle.
Nero Fondente (Dark Chocolate) With Fruit Q.B. 3 x 2*
KAMUT CROCK VEGAN and packed in a black bottle.
With Chocolate Q.B. 2,5-3 x 2*
Dark chocolate cream with kamut. COPERT CIOK Nero Fondente Q.B. 0,8 x 6**
PESCA E ZAFFERANO The most suitable stracciatella
White Chocolate Q.B. 3 x 2**
Peach sauce with a touch of saffron. for chocolate-coated gelato.
Ciocco 70% Q.B. 3 x 2**
Good value for money.
PEANUT CRUNCH Copert Ciock Q.B. 3 x 2*
Peanuts, caramel with spices and STRACCIATELLA EXTRA
Stracciatella Extra Q.B. 3 x 2**
crunchy oat flakes. Chocolate coating with cocoa
butter for top quality results. Monella Q.B. 5 x 2**
DELIZIA DI COCCO
Coconut cream. *Vase ** Bottle
58 59
FROZEN YO+ TUTORIAL

FROZEN YOGHURT IS THE 2000S “COOL FOOD”. ITS NAME RECALLS A HEALTHY
LIFE AND A LIGHT AND MODERN DIET. THE CENTURY-OLD KNOW-HOW IN GELATO
AND FROZEN DESSERTS MADE OF SIMPLE AND GENUINE INGREDIENTS
IS REFLECTED BY THE FROZEN YOGHURT AND HAS ENABLED US TO MAKE IT
APPRECIATED EVERYWHERE IN THE WORLD. COMPRITAL HAS MADE THE HISTORY
AND IS ONE OF THE PROTAGONISTS OF THIS SUCCESSFUL PHENOMENON
AS IT RESEARCHES EVERY DAY FOR NEW IDEAS TO LAUNCH ON AN ATTENTIVE
AND AWARE MARKET THAT IS EAGER FOR NOVELTIES.

FROZEN YO+ FROZEN YO+ N FROZEN YO+ GREEK FROZEN YO+ STV
We have started many years ago The consumers aim increasingly more The Greek yoghurt is famous in the world due The first frozen yoghurt without added sugars
with a product called Frozen Yo+ which to products flaunting a simple and clean to its creamy consistency and compactness. and sweetened with stevia, the natural sweetener
today we identify with the adjective “Classic”, label of ingredients. For the N version we A rich and flavorful product, with some fats, appreciated all over the world. For this version
due to the success we achieved over time. replaced sugar with fructose and eliminated but well-balanced for a healthy and natural diet. all sugars (except of lactose which milk and
Frozen Yo+ with its acid and fresh taste, all emulsifying agents and stabilisers. The Frozen Yo+ Greek version follows this yoghurt contain naturally) were eliminated.
fat free and based on fresh milk and yoghurt The product was studied to support a high principle and gives the operator the opportunity Their partial replacement with fibres makes
is vailable also in the W version (water) percentage of fresh yoghurt (up to 50% of liquids) to prepare it in different ways, which were the product “rich in fibres”. The total calories
to simply dilute with water and yoghurt. to reach the most natural taste. The Frozen Yo+ unimaginable until today: sticks, cakes, trays and of the product amount to 70 kcal/100 grams,
N flaunts a slightly fruity taste, the typical creamy biscuits to consume at the premise or comfortably thus 30% less than any other fat-free frozen
texture of frozen yoghurt and a good stability at home. A different, rich and creamy frozen yoghurt: a value which is very close to the
FROZEN YO+ LF to melting, even without stabilisers. yoghurt for home consumption, a market segment pure fresh yoghurt. All that without affecting
The final ingredients will be milk, yoghurt, that cannot be faced with standard products, the persistent and fresh flavor and the creamy
Without lactose as the fresh yoghurt.
fructose, prebiotic vegetable fibre, glucose as in the home freezers they would become and rich texture, even without fats.
Suitable for an attentive diet,
syrup, citric acid and flavors. hard and poorly flavored. A product that can Easy preparation, as we use water and yoghurt
but as much tasty as the classic version.
be batched by mean of a soft serve machine or at room temperature. The Frozen Yo+ STV
professional gelato freezer directly in the gelato is the product that the frozen yoghurt market
tray, in order to obtain a yoghurt to serve with was expecting.
spoon or scoop, just like a tasteful “yoghurt
gelato”, even with honey and walnuts according
to the Greek tradition. Product Use Conf.
(g/l) (kg/N° bags)

Frozen Yo+ 250 1,5 x 10

FROZEN YO+ WATER Frozen Yo+ W 430 1,5 x 8
A product to dilute simply with Frozen Yo+ N 250 1,5 x 10
water and yoghurt. Frozen Yo+ Greek 340 1,2 x 10
Frozen Yo+ LF 430 1,5 x 8

SMOOTHY BASE Frozen Yo+ STV 430 1,5 x 8

Frozen Yo+ Soft 360 1,6 x 8
The ideal product to prepare an icy yoghurt Smoothy Base 200 0,6 x 8
drink in a blender or in a slush maker. The dose
Flavored 250 1,5 x 10
changes depending on the application.
60 61
SOFT GELATO PRODUCTS FOR SLUSH
MACHINE/BLENDERS
TUTORIAL

A SPECIFIC PRODUCT LINE FOR SOFT SERVE MACHINES:

QUALITY, QUICKNESS, FULL AND CLEAN TASTES,
EASE IN USE. THESE ARE OUR KEYWORDS
POWDER PRODUCTS TO DILUTE WITH WATER OR MILK AND USE
IN THE UNIVERSE OF SOFT SERVE.
IN SLUSH MACHINE OR BLENDER AND THEN FLAVOR AT PLEASURE
WITH OUR TOPPINGS OR PASTES.
SUPERSOFT PANNA/CIOCCOLATO
The supersoft line is ideal to obtain high-level CREME ICE GRANITISSIME (SLUSH)
products in the soft-serve device. High creamy
consistency with milk or milk and cream, they Powder products to dilute with milk and water Powder products in packs to be diluted in 3 litres
bear up to 12% of fat in the finished product and use in the slush machine or in the blender. of water to obtain tasty crushed-ice drinks.
without mixing. A true pleasure, unique in the soft The flavor of the final results can be characterised GRANIBASE (Neutral base) - GRANI ACE
serve panorama. by toppings or ripples. GRANI SOUR CHERRY - GRANI PINEAPPLE
GRANI ORANGE - GRANI BLOOD ORANGE
ICE CAFFÈ GRANI AZZURRO (Blue) - GRANI COLA
SOFT PANNA/SOFT PANNA PREMIUM A creamy Columbia coffee flavored slush. GRANI STRAWBERRY - GRANI KIWI
The soft panna and its Premium version are ICE CIOCCOLATO GRANI LIME - GRANI LIMONCELLO
some of our more traditional and well-known A chocolate slush, intense and GRANI LEMON - GRANI MANDARIN
products in the world. Soluble in water or in water velvety taste to the palate. GRANI GREEN APPLE - GRANI MINT
and milk for the “superpremium” version, they GRANI BLUE MINT - GRANI PEACH
feature a clean taste and a creamy consistency. ICE LATTE GRANI PEACH/APRICOT
Very good in gravity machines, they develop Slightly vanilla-flavored milk. The ideal
all their potentialities in pump machines. mixture for milk shakes or smoothies
In addition, the Premium version fits the to flavor with our toppings.
pasteurising machines too. ICE VANIGLIA
Mellow flavor of the most precious vanilla.
SOFT CHOCOLATE SOLOFRUTTA
The soft chocolate, ideal for the most gourmands, For smoothies and fruit shakes without milk.
features a full taste of dark chocolate. Suitable
SMOOTHY BASE
with both gravity machines and pump, it can be
For smoothies and shakes with the unique
used also with self-pasteurising machines.
taste of yoghurt.

SOFT STRAWBERRY/LEMON
For the most demanding customers, our soft
line includes also strawberry and lemon: creamy
and tasteful products thanks to our attentive
selection of flavors. Suitable for both gravity Product Use Conf.
(g/l) (kg/N° bags)
machines and pump machines, they cannot be Product Use Conf.
used with self-pasteurising machines. Preparation for 400 1,6 x 8 (g/l) (kg/N° bags)
Gelato Soft

SOFT STRAWBERRY CREAM Soft Yogurt 400 1,6 x 8

Creme Ice 250 1 x 10
Grani Base 150 1 x 10
A creamy strawberry flavoured soft gelato. Spersoft White 300 1,6 x 8
Vanilla and Chocolate Grani 170 0,6 x 20
Soft in taste and smooth on the palate.
62 63
SMART BASES FOR SEMIFREDDO
MINI CREAMS DISPENSER COMPLETE RANGE FOR THE PREPARATION OF SEMIFREDDOS,
SPOON DESSERTS, GELATO PASTRY AND MONO PORTIONS.
TODAY A SIMPLE TOUCH IS SUFFICIENT TO ENRICH YOUR GELATO WITH A CREAMY
“HEART” AND OFFER A UNIQUE TASTE EXPERIENCE. ALL THAT IS POSSIBLE THANKS
MONRÒ
TO THE SPECIAL CREAMS BY COMPRITAL AND TO “SMART”: THE EXCLUSIVE
It’s the first product to prepare cakes, (it doesn’t collapse at room temperature).
AND COMPACT MINI DISPENSER. AN IDEA EXTENDING YOUR OFFER THAT CAN semifreddi, mono-portions and hot gelato free In the showcase it maintains a higher softness
BE USED AS A TOPPING SAUCE, CREAM IN CUP OR CREAMY “SHOT” IN COFFEE. from hydrogenated vegetable fats, but with compared with the products with vegetable
selected and high quality milk fats. The milk fats, both as take-away gelato or hot gelato,
fats give the semifreddos and the hot gelato and also in the freeze room as a semifreddo.
a very clean taste and texture to the palate.
GIANDUIOTTA KNAM’S DARK CHOCOLATE SAUCE Their slow and regular melting features are
free from oiliness, which is characteristic
The product created for Smart is Gianduiotta: A deliciuos and creamy dark chocolate sauce
of hydrogenated vegetable fats.
CREMÌ
a soft cream with cocoa and hazelnuts with with persistent flavor. Ideal alone, for ripples,
the right sweetness to be tasted as decoration, layers in gelato, or to prepare milk chocolate The powder has to be simply diluted A powder base to dilute with whole milk for
or better, as a creamy “filling” for your gelato shakes. The sauce can be easily served with cold milk or cream and later whipped into excellent dessert custards. By adding any type of
cones. A sweet memory that will make you by Smart dispenser. a planetary mixer. The increase in volume paste you can create endless flavors. Ideal to stuff
unforgettable even for the most forgetful is similar to that with vegetable fats (250-300%) the cannoli and the fruit cakes. The dessert can be
customers. The exclusive punched display and it features the same stability over time stored at +4°C or below zero.
with high impact on the public is equipped! Product Use Conf.
(g/l) (kg/N° vase)

Gianduiotta Q.B. 5x2

Il Cioccolato di Knam
Dark Chocolate Sauce Q.B. 1,0 x 6

VERSATILE,
COMPACT,
LIGHT
AND LOW
CONSUMPTION.

64 65
BASES FOR SEMIFREDDO
GRANMOUSSE BIANCOCREAM DECORÌ Product Use Conf.
(g/l) (kg/N° bags o bott.)
A range of vegetable fat free pastes, Its production started many years ago A special sugar for solid decorations to coat
quick to prepare and ideal for semifreddi. with semifreddos and mono portions. semifreddi, cakes, gelato and single portions; Monrò 500 2,5 x 4
Dilute 500 g of Granmousse with 1 litre Later it was adapted to some recipes it melts easily in the microwave oven and Biancocream 500 2,5 x 4
of cream. Use either a planetary mixer aimed at producing the first “Hot Gelato” crystallises acquiring the selected shape during
Cremì 400 1 x 10*
or an electric whipping machine to obtain following the requests of some of our the cooling process forming pieces of sugar that
Glassè Q.B. 3 x 2*
a ready-made semifreddo. customers. The whipped product is can be used to decorate your dessert.
extremely stable, creamy and rich, Fruit fillings Q.B. 3 x 2**
GRANMOUSSE CHANTILLY featuring a clean taste. The selection Chocolate fillings Q.B. 2,5/3 x 2**
Delicate cream flavor with eggs and of ingredients makes it very natural FILLING Granmousse Neutra 400 1 x 6*
with a note of vanilla bourbon. to the palate without the typical Granmousse 500 1 x 6*
aftertaste of these products. SOUR CHERRY
Decorì Q.B. 1 x 6*
GRANMOUSSE CHOCOLATE AMBROGIO
A strong bitter chocolate flavor. ORANGE * Bags **Bottle

GLASSÉ WILD STRAWBERRIES

GRANMOUSSE PANNA CARAMELIZED FIG
A well-balanced recipe to enhance A cake icing to decorate semifreddi
PRALICREM
the natural cream taste. for a simple, elegant and high-impact
result. SPALMARELLA
NEUTRAL GRANMOUSSE APPLE PIE
Non-flavored granmousse base to be flavored GLASSÉ CHOCOLATE
at your own preference by adding any paste from GLASSÉ STRAWBERRY
our Giubileo, Classic and Primafrutta range.

ONE FOR ONE

One for One is a marketing project dedicated

to the gelato parlours aimed at standing out.
But not only, it’s also an idea completed
by special recipes, modern glass kits,
tablestanding taste cards, advertising poster,
recipe book, customised hats and the new
transparent box to take away the gelato-gift
(and the semifreddi in mono portions). A gift
for everybody. One for one. The advertising
material is available combined with:

SOLOFRUTTA
MONRÒ
ALCOLICA
CREMÌ

66 67
 esedra-mi.it
comprital.com

COMPRITAL S.p.A.
Via Verdi, 53
20090 Settala - Milano - Italy
Tel. +39 02 95770829
comprital.com