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.
GelectaGet closer to Perfect Texture
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 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: 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 TexturePastry Turtorial
New techniques for creating perfect texture
Chocolate Gelato
Blackcurrant and Hibiscus flower Sorbet
Pistachio / Hazelnut gelato
Fast semifreddos with leftover gelato
Passion Fruit and Timut Pepper Sorbet
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.
Our recipes
Single-serve portion
Memories of Sweet Dreams
Single-serve portion
Italian cheesecake
Single-serve portion
Deconstructed strawberry pavlova
Single-serve portion
Dark gianduja in a glass
Single-serve portion
Orange white crunchy
Single-serve portion
Banana Sweet
Single-serve portion
Black Forest gateau with “nihonshu” (日本酒)
Single-serve portion
The 4 textures of milk
Single-serve portion
Popcorn Rock
Cake
Shades of strawberry
Cake
Heart of strawberry
Cake
One More
Cake
Wild berry solo
Cake
Fresca Amalfitana
Cake
Saint Honorè
Single-serve portion
Irresistibile Dolcezza
Cake
Exquisit
Single-serve portion
Contrasti
Cake
Nobiltà
Single-serve portion
Equilibrium
Single-serve portion
Confetti
Cake
Easter poetry
Single-serve portion
Cupid's wing
Cake
Surprise at Christmas
Mignon
Essenza
Cake
Bewitched
Single-serve portion
Mont blanc
Mignon
Golosa
Single-serve portion
Pure white and beyond
Cake
Magnifica
Cake
Tarte citron
Single-serve portion
The unexpected Italian espresso
Cake
Sinfonia
Gelecta presents
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.