Italian extra virgin olive oil
Sicilia Fredda is a supplier of cooking oils. We can provide: - POMACE OLIVE OIL This cooking pomace olive oil is the pomace oil that comes from our top extra virgin oil oil Stephanos. It is available in 1lt and 5lt. - FRYING OIL Belfritto is a great cooking oil specially designed for frying. Available in 1lt and 10 lt.
Pasta ready in 5min, gluten free, mono-portion, Perfect for restaurant/market/ect.. delicious in different flavour...top Italy quality
Wildflower honey in which the main components are different types of stone fruit similar to cherry, pome fruit such as wild pear and asphodel. Collected in the Alta Murgia National Park in the countryside of Ruvo di Puglia (BA).
Unifloral chestnut honey with 97% of pollen of the bottinata species. It tastes bitter and strong. The aroma remains for a long time even after swallowing. Produced on Monte del Vulture in the countryside of Barile (PZ)
Citrus Honey. Produced in Castellaneta (TA)
Alexandrian clover unifloral honey with the presence of 85% of pollen of the bottinata species. A honey with a sweet flavor and an intense and fruity flavor. Produced in Genzano di Lucania (MT)
Coriander unifloral honey has a presence of 57% of the pollen of the species. A sweet honey which, after swallowing, leaves a pleasant tickle on the palate, typical of the fortified spice. Produced in Torremaggiore (FG).
1 PACK OF 500g OF ARTISAN PASTA BRONZE DRAWN DURUM WHEAT SEMOLINA PASTA, SLOW DRYING. 1 PACK OF 500g OF ARTISAN PASTA The wheat is sieved, cleaned of impurities and finally ground in order to obtain the best quality semolina. During the grinding process, the grain passes through a series of rolling mills, which progressively break the grains of wheat, "undress" them of the outermost layers, reducing them gradually dimension. At this point the ground is passed through the tumblers, which separate the bran, the small bran and the tritello. The final phase, obtained through the use of a re-mill cylinder, it is aimed at refining the flours and obtaining the noble product of the grinding: semolina and granulated. The semolina of durum wheat is mixed with pure water inside special kneading tanks. It is here that starch and proteins bind to water forming the gluten, a protein network that binds the hydrated starch granules. The mixture obtained is then modeled by the dies, which determine the chosen shape. There die is in bronze. The pasta obtained from the bronze drawing has a rough and porous surface, which allows to better hold the condiments. Drying represents the most delicate moment of the entire production cycle. During this phase, the pasta is left to rest in dryers and ventilated with hot air to reduce the water content and reach the maximum humidity ceiling of 12.5% required by law. Inside the dryers, i electrically operated ventilation units generate streams of hot air, which hit the pasta, drying it.
Ice Cream : In the production of artisan gelato according to the Italian tradition , dairy products play a prominent role. In fact, in fact, not only is whole milk present (more rarely partially or totally skimmed), but we can also find cream , yogurt , cream and butter, or more frequently anhydrous butter or butter oil . To purchase dairy ingredients for gelato throughout Italy, contact the Lattiero Casearia Company. In order to offer consumers a high quality ice cream it is of course essential to use first choice dairy ingredients . The dairy , a term which generally describes all foods derived from milk, in fact, continue to be the real protagonists of the traditional ice cream preparations of Italian high school , despite several other players entering the market and the growing attention consumers for the diversification of the diet and the use of vegetable fats and proteins for ethical and health reasons. Whether based on milk or plant-based , the ice-cream must consist exclusively of high quality fats and proteins , such as those provided by the best cow's milk processed with procedures, plants and technologies that meet the food safety requirements imposed by the Italian Ministry of Health and from the European Community by the Compagnia Lattiero Casearia of Roccafranca (BS), which carries out deliveries and shipments all over the world. Milk-based ingredients for ice-cream products Despite being made famous in Europe and then all over the world only after its introduction in France, the ice cream is known worldwide as a product of Italian origin , so much so that the word 'gelato' is frequently used in an alternative to 'ice-cream' even in the English-speaking countries to add prestige to a product loved by consumers of all ages. The preparation of an excellent ice cream is based on an excellent base mixture made up of selected milk-based ingredients capable of giving softness, creaminess, structure and optimal duration times to industrial or artisan ice-cream products. For the production of a milk-based ice cream with a balanced taste and nutritional value it is essential to use first choice milk bases. In fact, milk is the main ingredient of traditional Italian artisan gelato , born on the basis of old dairies. In the ice-cream parlor, cow's milk is commonly used, which guarantees the right amount of fats, proteins, sugars, vitamins and minerals. In addition to fresh pasteurized milk , which can be whole, partially skimmed or completely skimmed, professional ice cream often requires the use of sweetened condensed milk and powdered milk , cream , butter and anhydrous butter (AMF) or butter oil. The preparation of a good ice-cream requires the use of different ingredients of dairy origin, which must necessarily guarantee the high quality in order to determine the taste, consistency, preservability and palatability of the ice-cream and dessert product from freezer .
Frozen Dairy Products : It is not uncommon to meet the milk and its derivatives not only between the shelves of the refrigerator, but also in the freezer. In fact, dairy products are present in large part in the frozen food sector, with particular incidence in the sweet sector: starting from the whole galaxy of ice creams, ice cream cakes, cups, cones, meringues and so on and so forth. Dairy products have made their way into the hearts of consumers who like to indulge in a little sweet pleasure. Do you want to buy frozen dairy products from all over Italy ? The right referent is the Compagnia Lattiero Casearia. In fact, consumption trends show that, despite the growing attention of European and American buyers towards healthy and sustainable eating habits, desserts and in particular small delights with a balanced caloric content (such as frozen yogurt, fruit and cream ice creams, puddings). , panna cotta, tiramisu, croissants and the like) continue to have great success among consumers of all ages. Thanks to the excellent nutritional qualities of milk and its biochemical characteristics, frozen dairy products are a healthy and nutritionally balanced alternative for snacking for adults and children. The key to foster customer loyalty and satisfaction is an offer able to satisfy the growing demand for quality and product identity, choosing high quality milk-based ingredients , such as those proposed by the Compagnia Lattiero Casearia di Roccafranca (BS) with deliveries and shipments all over the world. Milk-based or ice-cream fridge desserts? From frozen yogurt to cream desserts In English they are called 'frozen dairy desserts' and are distinguished from ice cream or ice cream (which in turn are not exactly the same thing since the former has a tendency to be artisanal, while the latter refers to industrial production, and often comes made with bases ready for ice cream and pastry) in the first place because, unlike pure and simple ice cream, frozen desserts also contain vegetable oils such as palm oil or coconut oil. Frozen yogurt is a particular type of freezer cake with a lower caloric content than that of ice cream and with a variably quantifiable content of yogurt lactobacilli. In fact, not all freezer desserts can be called ice-cream: ice-cream must contain a minimum of 10% of fat from cow's milk, while frozen yogurt or frozen yogurt is made up precisely of yogurt and other frozen dairy products. . The use of milk instead of cream reduces the fat content, while the typically asparagus flavor of yogurt is mitigated. Frozen desserts are therefore an alternative to healthy and tasty ice cream, provided they are made with high quality freezer milk ingredients. To make perfect desserts, use the frozen dairy products throughout Italy of the Compagnia Lattiero Casearia
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.
Pasta, cookies, olive oil, pulses, seeds, flours, tomatoes, sauce, condiments, seasoning
Origin Brasil: Product: ICUMSA 45 SUGAR SPECIFICATIONS POLARITY at 20ºC: 99.80º Minimum SULPHATED ASH CONTENT: 0.04% Maximum by Weight MOISTURE: 0.04% Maximum by Weight MAGNETIC PARTICLES: mg/kg 4 SOLUBILITY: 100% Dry & free flowing GRANULOMETRY: Fine Standard ICUMSA: Colour 45 ICUMSA attenuation index Units (Method #10-1978) Maximum AS: 1 P.P.M. COLOUR: Brilliant White REDUCING SUGAR: 0.010% Maximum in Dry Mass RADIATION: Normal w/o presence of cesium or iodine SO2: mg/kg 20 HEAVY METALS, TOXIC ELEMENTS Maximum mg / kg basis ARSENIC 0.50 CADMIUM 0.05 COPPER 1.00 LEAD 1.00 MERCURY 0.01 ZINC 3.00 PESTICIDE TRACES Maximum mg / kg basis DDT 0.005 PHOTOXIN 0.01 HEXACHLORAN GAMMA ISOMER 0.005 MICROBIOLOGICAL LIMITS PATHOGENIC BACTERIA including SALMONELLA per 25 gram: Nil. Bacillus per gram: Nil 25kg,50kg,1MT big bags
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
Ilsapolicos Benefits * Enhances The Absorption Of The Nutrients. * Increases The Plants Tolerance To Abiotic Stress. Accelerates The First Phenological Stage And Anticipates The Flowering Stage Radical Biostimulant What Is It? * Ilsapolicos Is A Biostimulant Derived From Vegetal Matrices, Rich In Liquid Alfa-alfa Extract, Seaweed, Molasses, And Natural Triacontanol (extracted Through The Supercritical Fluids Extraction Sfe) With A Biostimulant Action On Vegetal Physiology. What Does It Do? * Ilsapolicos Action Is Significantly Evident In Extreme Condition As High Salinity, Jump Temperatures, And Drought, Etc. Which May Limit The Apparatus Expansion In The Rhizosphere. * Ilsapolicos Is Rich In Organic Molecules From Vegetal Sources, Such As Natural Triacontanol, Polysaccharides, Betaines, And Potassium Essential For Root Development, And The Formation Of Adventitious And Absorbent Root Hairs. Therefore, The Development Of Root Apparatus In-depth And Width Is Enhanced. Furthermore, The Organic Molecules Enhance The Cell Multiplication With A Positive Action Also In The Aerial Organs Improving New Shoot Development And Anticipating The Flowering And Fruit Setting Stage. * Ilsapolicos Improves The Absorption Of The Nutrients Increasing Nutritional Efficiency As Well. In The Greenhouse And When High Temperatures Will Occur, Ilsapolicos Has A Positive Effect In Keeping Plants More Compact, Reducing The Internodes, And Increasing The Final Yield. How To Use It? * Ilsapolicos Can Be Applied By Fertigation On Fruit, Tree And Vegetable Crops, After-transplantation And/or Vegetative Restart And During The Whole Crop Cycle To Enhance Rotting And Vegetative Growth. Furthermore, During The Fertigation Treatments, Ilsapolicos Can Be Mixed With Minerals For Better And Rapid Absorption Of Nutrients. Chemical And Physical Features * Liquid Brown Colourph 7,5 ± 0,5density 1,28 ± 0,02 Kg/dm3conductivity E.c. 4,00 +- 0,20 Ds/m Composition * Organic Nitrogen (n)2,5 %organic Carbon (c)17,5 %water Soluble Potassium * Oxide (k2o)6 %betaine1 %natural Triacontanol (mg/kg)10 Contains In Particular * Alfalfa Fluid Extract, Seaweed And Molasses Characterising Substances * Plant-derived Triacontanol, Betaines, Polysaccharides, Potassium
NK 5,5.0.2,5 What is it? ILSAMIN BIO-K is a nutritional speciality in a liquid formulation rich in organic Nitrogen, Amino acids, and Potassium. The fertilizer is positioned by fertigation to stimulate vegetative growth. ILSAMIN BIO-K provides organic Nitrogen, Amino acids, Potassium, and polysaccharides essential for vegetative development and, for soil fertility, as well as the organic molecules, increase the plant tolerance against abiotic stress. How to use it? ILSAMIN BIO-K is indicated by fertigation on tree, fruit, and vegetable crops at the first vegetative growth and during the whole crop cycle. Using the product after fruit harvest enhances the nutrients accumulation into the sinks (buds, roots, stem, etc.). What are the benefits? High nutritional efficiency; stimulates the plant's vegetative-productive development even in conditions of abiotic stress; increases the plants tolerance to abiotic stress; enhances soil fertility and nutrients availability. COMPOSITION Total Nitrogen (N) 5,5 %Of which: Organic Nitrogen (N)5,5 %Water soluble Potassium oxide (K2O)2,5 %Organic Carbon (C)21 %Total Aminoacids>28 %pH6,5 +- 0,5 DENSITY1,23 +- 0,02 kg/dm3CONDUCTIVITY E.C.1,80 +- 0,20 dS/m
N 9 100% GELAMIN What is it? * ILSADRIP FORTE is a nutritional speciality in a liquid formulation rich in organic Nitrogen, free Amino acids and peptides. Technically the product is positioned by fertigation to stimulate rooting and vegetative development. * ILSADRIP FORTE supplies GELAMIN, a protein matrix rich in organic Nitrogen and free Amino acids essential for plant metabolism. The fertilizer stimulates root development, photosynthesis process and plant resistance to abiotic stress. Besides, the presence of organic Nitrogen increases the vegetative growth and the development of new shoots. * In the end, the "complexing and carrier" action of Amino acids improves the absorption and translocation of nutrients into the plant. How to use it? * ILSADRIP FORTE is indicated for tree, fruit and vegetable crops by fertigation in post- transplantation and/or during the whole crop cycle (also in association with commodities). What are the benefits? * High nutritional efficiency; * Fast assimilation and rapid vegetative development (root and foliar); * Allows a reduction in the dosages of mineral fertilizers; * Increases the plants tolerance to abiotic stress. COMPOSITION * Total Nitrogen (N) 9 %Of which: Organic Nitrogen (N)9 %Organic Carbon (C)24,5 %Total Aminoacids>50 %pH5,5 +- 0,5 DENSITY1,22 +- 0,02 kg/dm3CONDUCTIVITY E.C.0,77 +- 0,20 dS/m
N 16 100% GELAMIN What is it? * ETIXAMIN DF is a nutritional speciality in water-soluble powder, created by the ILSA's R&D department, to maximize the effectiveness of organic Nitrogen derived from GELAMI(fluid gelatin for agricultural use). * ETIXAMIN DF is based on a high percentage of organic Nitrogen and Amino acids (in free form and peptides form) obtained from the enzymatic hydrolysis process (FCHE). Amino acids act as carries conveying nutrients into the plant cells. How to use it? * ETIXAMIN DF can be used by fertirrigation or by the foliar application during vegetative growth and throughout swelling fruits and/or vegetables. What are the benefits? * Enhances the photosynthetic process, improving greater vegetative development; * Stimulates the fruits and vegetables swelling; * Increases the plants tolerance to abiotic stress; * Enhances the treatment's efficacy. COMPOSITION * Total Nitrogen (N) 16 %Of which: Organic Nitrogen (N)16 % Organic Carbon (C)44 %Total Aminoacids90 %pH5,5 +- 0,5 CONDUCTIVITY E.C.1,70 +- 0,20 dS/m
NK 9.0.18 Contains Gelamin What is it? * ETIXAMIN BIO-K is a nutritional speciality in water-soluble powder with a high percentage of Potassium complexed by free Amino acids obtained from the enzymatic hydrolysis process (FCHE). The product is created to improve the qualitative features of fruits and vegetables. * ETIXAMIN BIO-K supplies Potassium and Amino acids (in free form and peptides form). Amino acids rapidly convey the complexed Potassium towards the fruits or vegetables, improving the formation of sugars, the biosynthesis of the precursors essential for flavour and aromas and the biosynthesis of the anthocyanins responsible for the rind colour. * Moreover, the presence of a pool of free Amino acids activates the plant's resistance mechanisms to abiotic stress (high temperatures during the summer season, jump in temperature, drought, etc.) and supports the fruits and vegetables ripening stage. How to use it? * ETIXAMIN BIO-K can be applied by fertigation or by the foliar application during the ripening fruits and/or vegetables or in post-harvest on fruit trees to increase the nutrients accumulation on the hibernating buds. What are the benefits? * Enhances fruits or vegetables ripening uniformity; * Increase qualitative features (colour, sugar content, etc.); * Improves nutrients accumulations on the hibernating buds; * Increases the plants tolerance to abiotic stress. COMPOSITION * Total Nitrogen (N) 9 %Of which: Organic Nitrogen (N)9 %Water soluble Potassium oxide (K2O)18 %Water soluble Sulfur trioxide (SO3)15,5 %Organic Carbon (C)25 %pH6,0 +- 0,5 CONDUCTIVITY E.C.5,5 +- 0,30 dS/m
