Profile
Roasted Arabica aromatics, cocoa-biscuit undertone, long crema finish. As an espresso gelato premix, it spins dense scoops, sets neat quenelles for plated desserts, and supports semifreddo layers, parfait inserts, and gelato cakes without flavor fade.

Features
Measured solids with guar–xanthan structure produce slow melt, tidy spade lines, and consistent overrun. This espresso gelato premix integrates with nut or chocolate variegati, accepts glaze, and holds shape in molds and terrines for service-ready pastry compositions.

Specifications
Method: dissolve 1 sachet in 2.5 L milk, rest 15 minutes, churn. Batch after batch, the espresso gelato premix yields a satin body suitable for fine dining tasting portions, patisserie entremets, bakery novelties, and gelateria pans—maintaining clarity of coffee character.

Relevance
Responds to menu demand for signature coffee-forward desserts with allergen-aware formulas and consistent texture. Three common recipes: Espresso Stracciatella Gelato torte; Tiramisù Semifreddo bar; Mocha Parfait with almond dacquoise. One beverage: affogato service using churned espresso gelato.

Markets
Built for chefs, pastry teams, gelatieri, hotels, commissaries, chain restaurants, and concept cafés. Ideal in display cabinets, banquet production, prepacked pints, and R&D pilots where an espresso gelato premix must remain stable across shifts.

Distributed by TOP Creamery. Choose TOP for disciplined craftsmanship, iterative innovation, and tailored support—from pilot to scale—making this espresso gelato premix and coffee gelato base a dependable core for premium frozen programs.