Excellence, research and creative enthusiasm guide us on the road to innovation

Excellence, research and creative enthusiasm guide us on the road to innovation

Careful selection of raw materials, authenticity, experience, research, suppport are the fundamental principles of our work: our mission is quality without compromise.

Our team works side by side with artisan  ice-cream  and  pastry  masters, supporting  with  enthusiasm  the excellence of Made in Italy ingredients. Our  secret is the indisputable excellence of the ingredients: fruit prefer- ably from local farms and in season, high quality milk powder, sugars and stabilisers are chosen among the best in the market.

Our continue search for new flavours, new  combinations  and  solutions offers a unique range of products.

We respond with efficiency to every demand  to  provide  our  customers with reliable and competent advice. Through  our  reliability  and  technical knowledge, we have become experts in conceiving   bespoken   products, meeting different requests worldwide.

Our factory, offices and labs are based in Treviso, where for 35 years we have been  producing  semi  finished  ingredients for the ice-cream and pastry industry. In the last decade we have developed new productions, moving towards the pastry industry direction.

Through the development  of new ingredients, we are now specialised in ready fillings, ganache, spreads and coatings to be used in pastry, pralines and chocolate labs. Our renewed catalogue includes a wide range of pistachio and fruit fillings, especially developed for the international market by listening to our customers’ specific demands, whether they are little artisan shops or industries.

Among our newest projects to support our customers, two years ago we have launched IdeaLAB, a fully equipped gelato school. Our clients can visit us at IdeaLAB every time they need one-to-one technical support or to attend one of the masterclasses organised in co-operation with the best experts in the gelato, pastry and chocolate fields.


Related Articles

Typical Sicilian pastry. Cassate, cassatine, cannoli.

Active in the market since 1997, “Mylae Dulcis” prides itself on the many years of experience of its owner, a connoisseur of the generous flavors of Sicily and its wonderful archipelagos, and its highly qualified staff.   With a keen eye for tradition and the artisanal care of Sicilian pastry, but never without a touch...

A new era for snacks and puffed cakes thanks to the Bake Italy presses

BAKE ITALY presented at SIGEP 2023 its presses producing in just a few seconds a tasty alternative to bread and much more. With this press it is possible to play with the new trend of puffed cakes and cereal snacks by creating, diversifying, customizing new products. Thanks to its versatility the BAKE ITALY press is...

Lyon biscuit: The original taste

LYON BISCUIT from 1935, unequalled pastrycook know-how The pastrycook Gomez –La Basquaise settles in the suburbs of Paris in 1925. It is already specialized in items for ice-cream makers and waffle producers. In 1930, the Gomez brothers got the idea to give a cone-shape to the usual flat waffle pastry. Still very innovative, they will...