PERFECT TEXTURE
IS A WHOLE OTHER STORY

Active Powder Gelatin,
perfect texture


GELECTA is the new-generation active powder gelatin so it can be added directly to a recipe without pre-hydration.

A 100% pure gelatin in granular form which has the extraordinary ability to bond more easily and quickly with water than traditional leaf and powder gelatins.

Gelecta and master pastry chef Francesco Boccia
in the pursuit of perfect texture.

Where to use GELECTA

Mousses, crème anglaises, glazes, aspics, jellies, ganaches, confectionery, custard and wherever your imagination takes you.

GELECTA is ideal whenever a perfect cut, stability over time and the right balance between creaminess and consistency are required. It is essential wherever texture could be compromised by thermal and mechanical stresses.

Where to use GELECTA

Mousses, crème anglaises, glazes, aspics, jellies, ganaches, confectionery, custard and wherever your imagination takes you.

GELECTA is ideal whenever a perfect cut, stability over time and the right balance between creaminess and consistency are required. It is essential wherever texture could be compromised by thermal and mechanical stresses.

What are the advantages of using GELECTA
over conventional gelatins?

As is.

You add it directly to a recipe: hot and without pre-hydration. Or use it in the classic way if preferred.

As much as necessary.

You add as much as you need to get exactly the texture and performance you want.

When needed.

You only use it when it is required by the recipe, with no additional processing.

Download the guide to perfect texture.

Gelecta presents

Masterclasses by the World Pastry Champion

An exclusive series of lessons in haute pâtisserie in which Master pastry chef Francesco Boccia shares his techniques, experience and secrets for creating perfect texture.

An exceptional collaboration

GELECTA is the result of an extraordinary collaboration between Italgel’s research team and Francesco Boccia in pursuit of a common goal: to bring innovation to dessert-making and change the way of creating with gelatin forever.

Gelecta presents

Masterclasses by the World Pastry Champion

An exclusive series of lessons in haute pâtisserie in which Master pastry chef Francesco Boccia shares his techniques, experience and secrets for creating perfect texture.

An exceptional collaboration

GELECTA is the result of an extraordinary collaboration between Italgel’s research team and Francesco Boccia in pursuit of a common goal: to bring innovation to dessert-making and change the way of creating with gelatin forever.

Take part in the Masterclasses:

“New techniques for the creation of perfect texture”

Lessons given by the World Champion on designing and creating perfectly-balanced consistencies and flavours in the quest for pure sensory gratification.

 

WOULD YOU LIKE TO ATTEND A MASTERCLASS?
CONTACT YOUR DISTRIBUTOR OR FILL IN THE FORM.

Technological innovation meets pâtisserie.

 

GELECTA is an Active Powder Gelatin, the new category of active gelatins for perfectly-defined texture.

The technology is able to create the right distance between calibrated particles of gelatin, making the granules capable of “activating themselves” directly in the recipe and bonding with each and every micro-drop of free water present in the process.

 

The gelatin no longer has to wait for the water.
As from today, the gelatin finds the water within the recipe itself.

Why choose GELECTA

It is the easiest, fastest, and most precise and secure way of always achieving perfect texture.

PRODUCTION

It shortens recipe processing times, and eliminates the risk of adding excess free water, thereby improving the stability of the end product.

WORK

It reduces the amount of work involved in the recipe and the time spent on additional processing, leaving more room for creativity.

STORAGE

No preparation means less space occupied in the fridge by the mass of gelatin, and no risk of bacterial growth.

OPTIMIZATION

It is added directly to the recipe, and only as much as and when necessary, meaning no wastage or unused gelatin at the end of the day.

ITALIAN PRODUCT

GELECTA is produced in the Langhe, at the heart of the region of Piedmont in Italy.

Achieving perfection

GELECTA is rewriting the way texture is created.

MORE PRECISION

Milligram-perfect measurement of the amount to add to a recipe, making it easy to obtain the right consistency in the end product quickly and to repeat it every time.

More performance

As no water is added to the recipe, the texture is more stable over time and able to cope better and for longer with thermal and mechanical stresses.

MORE SAFETY

No pre-hydration means working in total safety, eliminating many of the risks of contamination and bacterial growth that adding water brings.

Contact us

We imagined
perfect texture,
real pleasure,
we created Gelecta.

ITALGELATINE S.p.A. SS 231, n. 201
12069 Santa Vittoria d’Alba (CN) ITALY
P.IVA 01743650044