Get closer to Perfect Texture

Gelecta:
Active Powder Gelatin

THE CUTTING EDGE IN CREATING TEXTURE

Gelecta is the new generation of active gelatin in powder form which can be added directly to a recipe with no pre-hydration.

Gelecta
Gelecta:
Active Powder Gelatin

Gelecta Cream:
Airy Stable Texture

100% NATURAL TEXTURIZER FOR WHIPPED CREAM

With Tech-in-Texture® technology at its core, Gelecta Cream gives whipped cream-based mixtures a structure that is always light and airy, and perfectly stable over time, even after defrosting.

Gelecta Cream
Gelecta Cream:
Airy Stable Texture

Gelecta Cold:
Delicate Texture Designer

COLD TEXTURIZER FOR THE CREATION OF TECHNICALLY PERFECT STRUCTURES

Gelecta Cold’s Tech-in-Texture® core is 100% natural and guarantees the creation of perfect, technical structures in cold production processes where the taste profile of premium ingredients such as fruit could be altered by the activation temperatures of texturizers.

Gelecta Cold
Gelecta Cold:
Delicate Texture Designer

Gelecta: texture, essence of great flavours

The difference between a good dessert and a memorable one lies in the balance of elements: great flavours, unexpected design, incredible poetry and perfect textures. Gelecta is here to make your dessert memorable by always giving it the perfect texture capable of magnifying the palate experience.

Perfect Texture

Pastry Turtorial

New techniques for creating perfect texture

Gelato al cioccolato
Sorbetto ribes nero
Gelato pistacchio nocciola
Semifreddi veloci con gelato da recupero
Sorbetto Passion Fruit e Pepe Timut
Pastry cream to freeze for Zeppole di San Giuseppe
Pistachio pastry cream for freezing
Coconut, vanilla and lime mousse
Hazelnut bavarois
Chocolate pastry cream for freezing
Pastry cream for freezing
Zabaglione Gelato
Iced almond biscuit
Apricot mousse
Fior di latte Gelato
Lemon Sorbet
Coconut jelly
Pear mousse
Exotic mousse
Strawberry Sorbets
Pistachio 8% flavoured cream
Coconut mousse
Wild berry semifreddo
Raspberry mousse
Lightened cream
Light custard
Strawberry mousse
Strawberry semifreddo
Blueberry mousse
Raspberry jelly
Mandarin and hazelnut mousse
Apricot jelly
Cream for Semifreddos
Green Apple and Lime mousse
Lemon mousse
Passion mousse (semifreddo base)
Lemon mousse (semifreddo base)
Cocoa cream
Lemon jelly
Hazelnut 5% flavoured cream
Exotic jelly
Pear and Caramel jelly
Mojito jelly
Green Apple and Lime jelly
Blueberry jelly
Cream for whipping machine
Light dark chocolate mousse
White chocolate glaze
Mandarin jelly
Milk chocolate and nut custard
Raspberry mousse
Pistachio ganache
Chocolate and vanilla Bavarian cream
Chocolate pastry cream
Lemon curd cream
Pastry cream
Caramel custard
Dark chocolate custard
Gianduja custard
Coffee ganache
Whipped white chocolate ganache
Strawberry and raspberry jelly
Melon jelly
Raspberry jelly
Cocoa glaze
Pistachio glaze
Chocolate mousse (water base)
Chocolate mousse (crème anglaise base)
Coconut mousse
Raspberry mousse
Fruit mousse
Caramel

Where to use
Gelecta?

In all modern pastry compounds: mousses, cremeux, glazes, gelée, jellies, ganaches, confectionery, pastry creams and wherever your imagination takes you.

GELECTA is ideal whenever a perfect cut, stability over time and the right balance between creaminess and consistency, lightness and stability, softness and body are required.
It is essential when thermal and mechanical stress compromise texture. In fact, it perfectly manages the basic elements of any pastry structure: water, emulsions, air and… time.

Gelecta presents

sensession

SENSORY ECTASY

Refocus the relationship between dessert and palate through the textures of the flavours.
Advanced lessons in which World Champions share their "Sensory Method": techniques and secrets for designing a dessert taking the palate of the consumer as the starting point.

Sensession

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Welcome to Gelecta
Creative Pastry Lab.

Classes held by World Pastry Champions to design and create the perfect balance between textures and flavors, providing a pure sensory emotion