CORE_INSIDE® is our natural technology for artisanal gelato, capable of managing body and performance within the mixture. It consists of a complex of plant fibers, structuring proteins, and aerating proteins that control and maintain the gelato's structure over time, ensuring optimal quality right to the palate.
CORE
INSIDE
CORE_INSIDE
Technological Innovation in Artisanal Gelato
Core_Inside®: The Natural Technological Heart Governing Gelato Fundamentals
Why It Works
CORE_INSIDE® effectively manages the fundamentals of any gelato's structure over time:
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Activity Water Management
- Controls water crystallization, preventing ice crystal growth throughout the gelato's lifecycle.
- Manages free water, preventing release and seepage (well effect), even in acidic environments like lemon.
- Slows cone dripping processes, enhancing structural resistance. -
Overrun and Air Retention
- Controls the process of incorporating air, giving the gelato the right amount of overrun for a well-aerated, light structure.
- Manages the formation of air bubbles, controlling their size and ensuring uniform distribution throughout the structure.
- Retains air longer, slowing the release of air throughout the gelato's display life. -
Emulsions Strengthening
- It protects emulsions for a long time from continuous temperature changes, preventing the structure from losing its initial creaminess and spreadability over time.
CORE_INSIDE® governs technological processes for all gelato types (cream, fruit, vegan, alcoholic, gourmet), solving common performance issues like welling, surface dryness, loss of creaminess and softness, collapse, reduced spreadability over time, and other common defects.
How to Choose Your Core_Inside
Core_Inside is the natural technology that respects the artisan, their gelato, and their production needs. Core_Inside® always guarantees two fundamentals of authentic artisanal gelato:
- Degree of customization for your gelato
- Desired efficiency in the lab
the artisan chooses the Core_Inside® most suitable for their gelato-making process.
PERFORMANCE. TECHNOLOGY. NATURE.
THE_ONE
THE_ONE The first performance nucleus with natural Core_Inside technology.
Milk gelato
Fruit Gelato
THE ONE Core_Inside
in Your Milk and Fruit Gelato
Core_Inside for MILK BASED GELATO
Performance cores and specific SetCores (bases) for milk based gelato. The natural Core_Inside technology is designed to manage the fundamental processes at the heart of milk based gelato.
DOSAGES
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Low dosage
CORE_INSIDE THE ONE
Incredibly creamy and spreadable structure with elastic texture. Performance capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.CORE_INSIDE THE ONE FINE TEXTURE
Incredibly creamy and spreadable structure with short texture. Performance capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation. -
Medium dosage
CORE_INSIDE THE ONE S
Incredibly creamy and spreadable structure with elastic texture. Performance capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.SET_CORE LIBERA® 100
Good creaminess and spreadability with elastic texture. Withstands thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Balanced air incorporation.SET_CORE LIBERA® 150
Incredibly creamy and spreadable structure with short texture. Withstands thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.SET_CORE VELLUTO 100
Velvety, fine, and creamy structure. Excellent spreadability and clean cut. Withstands thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Excellent air incorporation. -
High dosage
SET_CORE LIBERA® 200
Incredibly creamy and spreadable structure with elastic texture. Capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.SET_CORE VELLUTO 540
Incredibly creamy and spreadable structure with short texture. Capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.
Core_Inside for FRUIT SORBETS
Performance cores and specific SetCore (bases) for fruit sorbets. The natural Core_Inside technology is designed to manage the fundamental processes at the heart of fruit sorbets.
DOSAGES
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Low dosage
CORE_INSIDE E-SSENZA® C/F NO ADDED SUGAR
Typical sorbet structure. Clean cut. High overrun capacity.CORE_INSIDE THE ONE
Incredibly creamy and spreadable structure with elastic texture. Capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.CORE_INSIDE THE ONE FINE TEXTURE
Incredibly creamy and spreadable structure with clean cut. Capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation. -
Medium dosage
CORE_INSIDE THE ONE S
Incredibly creamy and spreadable structure with elastic texture. Capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.SET_CORE E-SSENZA FRUTTA DMS 50
Sorbet-like structure, good spreadability, clean cut. Capable of withstanding thermal and mechanical stress over time. Perfect water management.SET_CORE FRUTTA CREMOSA PIÙ
Incredibly creamy and spreadable structure with short texture. Capable of withstanding thermal and mechanical stress over time. Optimal air incorporation and perfect water management.SET_CORE FRUTTA SORBETTO PIÙ
Sorbet-like structure, good spreadability, clean cut. Capable of withstanding thermal and mechanical stress over time. Moderate air incorporation functional to the sorbet structure. Optimal air incorporation and perfect water management. -
High dosage
SET_CORE EASY FRUTTA PERFORMANCE
Incredibly creamy and spreadable structure, clean cut. Performance capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.SET_CORE EASY FRUTTA COMPLETA
Incredibly creamy and spreadable structure, elastic cut. Performance capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation.
Core_Inside
CHOCOLATE
Performance cores and specific SetCore (bases) for chocolate sorbets. The natural Core_Inside technology is designed to manage the fundamental processes at the heart of chocolate sorbets.
DOSAGES
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Low dosage
CORE_INSIDE THE ONE
The 100% natural and plant-based performance core, Core_Inside. Its natural technology allows for balanced management of air, water, and emulsions, ensuring stability over time.CORE_INSIDE THE ONE FINE TEXTURE
Incredibly creamy and spreadable structure with short texture. Capable of withstanding thermal and mechanical stress over time. Perfect management of emulsions, overrun, and water. Optimal air incorporation. -
Medium dosage
SET_CORE GRAND CRU
A gelato structure designed exclusively for chocolate sorbets. It offers a soft and creamy texture that remains perfectly spreadable even after long periods in the display case. -
High dosage
PURONERO, PUROBIANCO, PUROBLACK, PUROBLACK NO SUGAR
Complete SetCore (bases) for 100% vegan chocolate gelato with CoreInside and high performance.