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We sell - SWEET MILK LIQUID FLAVOR WITHOUT DAIRY COMPONENT, LOW CARB - Laboratorios Basso S.A.

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HIGH CONCENTRATION PRODUCT. PERFECT COMPLEMENT OF GELATO ZERO, DIETARY ICE CREAM, LIGHT, DESSERTS AND PALETTES WITH THE FLAVOR AND COLOR OF MILK SWEET. ALSO APPLICABLE IN DESSERTS, CREAMS, ETC.
Country of origin Argentina
Delivery type 30 Days
Company information
Corporate name Laboratorios Basso S.A.
Country BUENOS AIRES / Argentina
Languages English, Spanish, ITALIANO
Company information
  • Product Details

    Attending the demand of numerous Clients who, for health reasons or food choice to not consume dairy products, but appreciating the characteristical Dulce de Leche flavour, we have developed this Liquid Flavor wich tastes like Dulce de Leche flavor without the fat, carbs or dairy ingredients o the original Dulce de Leche jelly. Great to be apllied in regular or diet ice creams, Vegan or Kosher ice cream, desserts, creams, etc.
    Product List: * UF129B Liquid Sweet Milk Flavor.
    Dosage of use: 10 gr (3/8 oz) in 1 Kg (2 lbs)of Final product
    Presentation: 10Kg (22 lbs) plastic jerrycan and others.

  • Technical information

    Descargar información técnica del producto.

  • Company Information

    Laboratorios Basso S.A. is a family Bussiness, founded 30 years ago, in 1990, by Mr. Lucio A. Basso, P.E., and his wife, Mrs. María Eugenia Prandi. Both currently continue in their management roles. In 2008, Mrs. Flavia María Basso, BA in Chemistry Science and daughter of the founding members, joined the company.
    The company developes, manufactures and sells Ice Cream Additives Formulas and Premixes for local and international markets. Permanent innovation allows the company to move forward towards the demand of Well-being and Health products. Thus, the formulas were successfully developed to make Traditional, Special, Dietary, Light, Vegan, Kosher and Functional Ice Creams. Our company provides the Technical Support needed by the ice cream manufacturer in order to achieve the success of their business.

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