AUREA, 46, is, a, granular, nitrogen, fertilizer,, containing, 46%, of, Ureic, nitrogen,, treated, with, N--(nbutyl), thiophosphoric, triamide, (NBPt),, a, molecule, which, inhibits, the, urease, enzyme., this, enzyme,, in, nature,, is, produced, by, mushrooms, and, bacteria, present, in, the, soil, in, huge, quantities., immediately, after, top, dressing, application, urea, comes, in, contact, with, the, urease, enzyme, which, produces, by, hydrolysis, ammonia, carbonate,, causing, volatilization, of, ammonia, into, the, air., By, the, hydrolysis, also, groups, of, hydroxyl, OH, are, freed, up, which, cause, the, increase, of, the, pH, value, resulting, into, a, decline, of, the, alkaline, conditions, of, the, soil
Benefits * It Stimulates Plants Metabolism And Well-being, Even In Stress Conditions * It Allows Increasing The Yield And Final Quality Of Vines, Olive Trees And Other Fruits * It Allows Increasing The Sugar Degree And The Yield In Oil * Plant-derived Foliar Biostimulant What is it? * ILSAC-ON is an innovative natural biostimulant rich in the enzymatic hydrolysate of Fabaceae, natural Triacontanol and other vegetal compounds with a biostimulant action. The biostimulant acts as a natural hormonal-like product and is characterized by intense biological activity. What does it do? * ILSAC-ON influences several metabolic processes of the plants, as well as allows to achieve various benefits both for crops and farmers. * The biostimulant stimulates vegetative development, enhances photosynthesis and biosynthesis of metabolites, which are rapidly translocated to vegetative organs (fruits, buds, etc.). Therefore, it increases the sugar quantity in wine grapes, the oil quantity in olives and other oil crops, as well as improves the quality of the final yield. Furthermore, ILSAC-ON ensures a balance between vegetative development and fruits swelling. Besides, the biostimulant enhances the fast uptake and translocation of nutrients and water into the plant. * The benefits achieved from ILSAC-ON are due to the action of L. amino acids, natural Triacontanol and other plant extracts (characterized by a biostimulant action) that influence the activity of several enzymes involved in the metabolism of Carbon and the absorption and assimilation of Nitrogen. Accordingly, it increases nutritional efficiency allowing to obtain vigorous and healthy plants even if abiotic stress occurred (jump in temperatures, drought, salinity, high transpiration, etc.). In this way, plants can express the maximum of their potential genetic. How to use it? * ILSAC-ON can be applied by a foliar application during the period of intense vegetative growth on fruit, tree and vegetable crops. * ILSAC-ON has a wide action range and perfect miscibility with all commercial formulations present in the market. Thanks to these features ILSAC-ON can be applied during the main phenological stage and mixed with all PPPs (pesticides, insecticides, etc.). Chemical And Physical Features Liquid Brown Colourph 5,5 ± 0,5density 1,15 ± 0,02 Kg/dm3 Conductivity E.c. 1,50 ± 0,20 Ds/m COMPOSITION * Total Aminoacids 5 %Free Aminoacids1,5 %Natural Triacontanol (mg/kg)10 * Hydrolysis degree 30 %Organic Carbon (C)10 % Contains In Particular * Enzymatic Hydrolysate Of Fabaceae Characterising Substances * Plant-derived Triacontanol, Plant-derived Amino Acids, Plant Extracts With A Hormone-like Action
The Aurea 46 is a granular nitrogen fertilizer with a high content of nitrogen in the form Ureic (46%), containing the NBPT "N (nbutil) tiofosforicotriammide", urease inhibitor chemical. The NBPT inhibits the enzyme urease, thus slowing the conversion of urea nitrogen in ammonia (highly volatile). This phenomenon allows urea to have more time to go down into the ground and to significantly reduce the volatilization of phenomena due to an increase of concentration of ammonia in the soil. Benefits Appreciable reduction of the nitrogen loss by volatilization (up to 50% of the nitrogen applied); Minor increase in the pH of the soil; Nitrogen is more available to the crop in such a way proportional to the need, and in all the critical steps to obtain higher yields and quality.
Frozen Milk : Today the freezer counter of the Lattiero Casearia Company is enriched with many new products based on frozen milk throughout Italy , designed to ensure a balance between taste and nutritional values. In fact, European and American consumers are more and more attentive to the quality of the food they bring to their homes. This attention is particularly stringent on sweets because these products are often intended for children, very fond of chocolate desserts, ice creams and in general milk-based freezer products. Today nutritionists emphasize the importance of a varied and balanced diet, without sacrifice and deprivation, but based on quality foods, authentic and genuine. That's why it is essential to choose dairy ingredients for confectionery and gelateria of absolute quality, such as cream , yogurt , creams, anhydrous butter and other milk-based products that the Compagnia Lattiero Casearia of Roccafranca (BS) works at the Lombard factory carrying out deliveries and shipments all over the world. The companies and workshops that deal with the production of ice cream and desserts are constantly looking for novelties that are able to stimulate the interest of consumers by providing products that are increasingly balanced from a nutritional and organoleptic point of view. Next to panna cotta, puddings and other refrigerator creams, in the supermarkets and ice cream parlors nowadays even frozen yoghurt and other similar frozen desserts are going crazy. Also called frozen yogurt, frozen yogurt in particular presents itself as a healthy alternative to ice cream. Equally creamy, greedy and velvety, frozen yogurt is less caloric than ice cream and condenses in itself all the excellent nutritional properties of yoghurt, including live lactic cultures so important for the balance of intestinal bacterial flora. Choose the milk-based products sugellated throughout Italy by the Compagnia Lattiero Casearia. The accurate processing of the raw material guarantees the preservation of the milk enzymes contained in the fresh yogurt , which can then be enriched with fruit, honey, chocolate, pistachios and many other delicacies to determine the taste of the frozen dessert.
Yogurt : ood product derived from milk inoculated with milk enzymes that transform lactose into lactic acid by fermentation, yogurt is a product appreciated by consumers of all ages, including those that aim to follow low-calorie and healthy diet regimens. Naturally, as for all other frozen or fresh milk based food products , even in the case of yogurt, the quality of the raw material used, and therefore the reliability of the supplier, make the difference. Choosing yogurt from all over Italy as well as cream , concentrated milk , cream, whipping cream and other dairy products from the Compagnia Lattiero Casearia di Roccafranca (BS) you will have the certainty of being able to count on ingredients for the pastry and ice-cream maker industry made in accordance with the most stringent food quality and safety standards, which are distributed worldwide in collaboration with specialized carriers. The yogurt processing process begins with the selection of ingredients, which are then mixed and homogenized. Then the heat treatment takes place, followed by inoculation of the culture and fermentation. Characterized by the typical sour taste and the creamy consistency, the whole and lean yoghurt is nutritious, detoxifying and characterized by a high nutritional power, so much so that it is also recommended as a support during antibiotic therapies. Its purifying properties make it a particularly important food for smokers - including those who want to quit smoking and former smokers - and for those who want to lose weight, as well as for children, the elderly and pregnant women who give a strong help against the onset of osteoporosis.
Dairy Product : The term 'dairy products' refers to all foods derived from milk in a general sense , regardless of the processing process they have undergone. Therefore dairy products such as cream , butter and its derivatives (like butter oil ), ricotta and fresh or aged cheese are all dairy products. The Compagnia Lattiero Casearia is based in Brescia but distributes its dairy products throughout Italy. A more restrictive definition is that which applies to milk derivatives in which casein coagulation does not take place: ricotta, butter, cream and yogurt are all made with this process. Also this type of dairy products contains lactose, although some of these can be subjected to a treatment of addition of the enzyme lactase which, by splitting the sugar into its components, makes them suitable for consumption by lactose intolerant. The Compagnia Lattiero Casearia of Roccafranca (BS) is a company specialized in processing milk-based products intended for use as ingredients for the pastry and ice cream industry . Thanks to a punctual and efficient logistics and production and production lines based on the highest quality standards, we operate internationally in collaboration with carriers specialized in the handling of food products. Milk-based food products for professional use Among the ingredients and bases for ice-cream and pastry preparations , milk-based foods play one of the primary roles. In fact there is no cream, ice cream or pastry that does not benefit from the consistency of a healthy and natural fat to give the right softness or crunchiness. Despite the fact that in recent years the fats of vegetable origin have begun to spread even more widespread, in order to cope with the growing demand for variety from increasingly attentive and informed consumers about the quality of food, fats of animal origin , and in particular dairy products, continue to play a leading role in confectionery preparations of confectionery and industrial or artisanal ice cream . No confectioner or chef worthy of the name can ignore the fact that the quality of the final product is strictly linked to the quality of the ingredients used. In particular, in the ice-cream sector it can be said that milk is the main ingredient, at least in the traditional Italian artisan gelato, as evidenced by the fact that the first ice-cream parlors were born as evolutions of old-fashioned dairies.
Milk : In the confectionery and ice-cream parlor there is a great use of milk-based products , whose proteins and fats are essential in determining the taste, consistency and shelf life of the fresh, freezer or freezer cake. This is why the quality of dairy products included in basic mixes for ice creams and other frozen desserts will play a decisive role in determining the type of product that we are going to offer consumers, and therefore its market success and brand loyalty. Choosing milk-based products throughout Italy by the Compagnia Lattiero Casearia, concentrated milk , cream , butter oil , cream, whipping cream and yogurt from the Compagnia Lattiero Casearia di Roccafranca (BS) are certain to be able to count on ingredients for the pastry and ice-cream making industry, made in compliance with the most rigorous standards of food quality and safety and distributed worldwide in collaboration with specialized carriers. A fundamental food consumed by man in various forms during all phases of his life, milk has always stimulated research and the production of new possible derivatives. From fresh and aged cheeses, to yoghurt , cream , ricotta and cream, the milk derivatives are very many and lend themselves to the most diverse uses. In general, the term 'dairy products' refers to all foods derived from milk, such as butter, ricotta and cheese, irrespective of the processing process immediately. In a more restrictive sense, instead, only dairy products are derived from milk in which casein coagulation does not take place, such as ricotta, butter, butter oil , cream and yogurt which contain lactose, although in some cases they can be treated with the addition of the lactase enzyme to make them suitable for consumption by lactose intolerant people). In particular, artisan and industrial patisserie and ice-cream parlors make use of frozen or fresh milk products widely . This is because the organoleptic and structural characteristics of milk make it possible to give fresh and / or frozen desserts their typical characteristics of creaminess, sweetness, lightness and softness on the palate.
