In today’s dynamic desserts landscape, artisanal ice cream or gelato is no longer just a fleeting indulgence or a sweet memory from summer holidays. It has evolved into a full-fledged trend, perfectly aligned with the megatrends of premium quality, freshness, natural ingredients, and artisanal craftsmanship. With its astonishing diversity of flavours and ever-surprising combinations, artisan ice cream offers immense growth potential—driven by consumers’ curiosity and desire for new taste experiences.
Cremolinea by Expertarom – Ingredients for Gelato Success
Through our international brand Cremolinea by Expertarom Food Ingredients, we’ve developed a premium range of ingredients dedicated to artisanal ice cream and pastry. With ongoing promotion, hands-on workshops, training courses, and technical support, we’ve empowered and inspired Romanian gelato chefs in their pursuit of the perfect recipe—one that sets them apart in a competitive market.
Our portfolio includes one of the most comprehensive selections of ingredients and solutions:
- Stabilizers and bases
- Flavourings and aromatic pastes
- Sweet and fruity variegatos
- Toppings
- Chocolate and glazes
- Bases for soft ice cream
- Decorations
- Premixes for pastry and confectionery
- Ready-to-use fruit fillings and creams
- Glazes and gels
“Technology for a Sweeter World” – The Carpigiani Legacy
The Carpigiani story began in 1946 with two visionary brothers from Bologna, Bruto and Poerio Carpigiani, who invented the world’s first automatic gelato machine—the “Autogelatiera.” This innovation laid the foundation for a company that would become the global leader in artisanal gelato equipment and helped popularize the term “Italian gelato” worldwide.
Their motto, “Technology for a sweeter world,” reflects a continuous commitment to innovation—from the earliest machines to today’s smart systems with online diagnostics and maintenance capabilities.
Carpigiani Equipment – Crafting Gelato with Precision
Carpigiani’s advanced equipment guides every step of the gelato-making process—from mixing and pasteurization to maturation and final presentation.
- Pastomaster Series: Machines for mix preparation, pasteurization, and maturation, available in capacities ranging from 15 to 180 liters.
- Agemaster Series: Dedicated maturation units that preserve the mix at 4°C with gentle, continuous stirring in a closed system—minimizing the risk of bacterial contamination.
- Freezers: The heart of any gelateria, Carpigiani freezers transform liquid mix into gelato using patented electronic controls for quantity and viscosity—offering maximum flexibility for both large and small batches.
- Maestro Series: Equipped with cutting-edge technology, these machines allow pasteurization and freezing in the same cylinder—producing a full tray of gelato from scratch in record time. Ideal for new gelaterias, high-volume operations, and pastry shops, Maestro also features 36 programs for creams, fruit preparations, chocolate tempering, and more.
Innovation & Variety – The Keys to Gelato Success
In gelato, more than any other category, variety and innovation are essential. The product range must be constantly refreshed, and flavour assortments diversified. At Expertarom, we support this creative process by developing bold new combinations and flavours—guided by market research and the latest industry trends.
