Cacao fruit pulp – Gelato premix

Ready-to-use gelato premix. Characterised by a sweet and sour taste, the cacao fruit pulp has hints of tropical fruit and is white in colour. Make your oun sorbetto with real cacao fruit and discover how fresh this fruit is.

In partnership with:

Cacao fruit pulp (40%), water, sucrose (11%), dehydrated glucose powder, dextrose, vegetable fiber (cicory), Sorrento PGI lemon juice, thickner: carob seed flour.

Semifinished product with cacao fruit pulp (40%). Ready-to-use gelato premix. Defrost completely and shake thoroughly before use. Churn with the Fruit Sorbetto programme, standard consistency.

Store at temperatures lower than -18°C and use preferably by the best before date. Storage in the freezer: 30 days at -12°C, 7 days at -6°C. Storage in the refrigerator: 1 day. We recommend thawing in the original packaging at room temperature or in the refrigerator for 12 hours.