Butter Oil : Butter oil is a product obtained by melting butter and cow's milk cream with subsequent centrifugation to completely eliminate water and make it stable and durable for storage. Use : CLC is a company specialized in the preparation of raw materials deriving from milk for the ice-cream, confectionery and food industry. Clc is able to supply products according to the Customer's technical specifications as well as its own receipt. Packaging : Packaging (10 and 20 liter bag in boxes - 1 ton tanks) The company's industrial vocation has determined various types of packaging and shipping systems according to the Customer's needs. For large consumers, CC offers the possibility of shipping in isothermal tanks with a trusted carrier. The company has a large fleet of stainless steel tanks with a capacity of 1,000 liters. For reduced consumption, it is able to deliver 10 or 20 liters bag in boxes. Transportation : Logistics uses tank trucks and tractors with refrigerated trucks managed by a company specialized in partnerships whose management system is covered by a self-control plan based on the HACCP scheme. The tanks are equipped with a GPS system for tracing the positioning of the vehicle in real time to guarantee journey times and arrival time at destination. The equipment includes the real-time detection of the temperature produced online. The shipment of large lots is guaranteed with tractors equipped with isothermal tanks. For the shipment of 1000-liter tanks and the palletised product in bag-in-box, refrigerated trucks are used.
Anhydrous Butter : he Compagnia Lattiero Casearia is based in Brescia but serves its anhydride butter throughout Italy . The anhydrous butter , in English Anhydrous Milk Fat butter (AMF), Butteroil or Indian Ghee is a cream consisting of milk and cream of milk or butter, which is obtained through a melting and centrifugation process which allows, in fact, the extraction of water and dry non-fatty residue (the word 'anhydrous' derives from the Greek, without water). With its minimum content of 99.3% milk fats and maximum 0.5% water compared to total weight, anhydrous butter is a fatty substance with a solid consistency that is widely used in professional ice cream and pastry preparations. , above all thanks to the greater resistance to degradation offered compared to traditional butter. Among the dairy ingredients used in confectionery and professional ice cream , the anhydrous butter allows processing that is kept longer on the shelves and in the fridge / freezer at home, without oxidizing or souring. As long as the butter oil (another name of the AMF Butter) is produced with high quality raw materials like all the dairy products offered by the Compagnia Lattiero Casearia di Brescia.
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.
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 .
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.
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.
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
