CLC offers an assortment of fresh and frozen products derived from cow’s milk processing which includes fresh milk, concentrated milk, cream and yogurt. Our products are used by major food companies in the industrial production of ice cream, confectionery and bakery products and other foods.
CLC distributes in Europe and in the world using the logistics platforms specialized in the handling of food products that apply the most innovative thermal preservation systems.
Using an automated process, the product is sealed inside double-layer polyethylene bags that are placed inside individual cardboard boxes, designed to ensure resistance and food safety.
Used for road transport of large quantities in Europe. The tractors are equipped with real-time detection systems of the product temperature and GPS for vehicle traceability and monitoring of travel and delivery times.
Small stainless steel tanks that are loaded onto refrigerated trucks for road transport.
System similar to the bag-in-box, but larger in size. The product is sealed inside 1,000 kg double-layer polyethylene bags, then closed in individual plastic containers, which are loaded onto refrigerated trucks for road transport. The containers are designed to be stacked after the product has been emptied, for easier storage.
Thermal containers at a controlled temperature of -18 ° C which are loaded onto a ship for intercontinental transport of frozen product in bag-in-box.
Pastry and ice cream makers use a lot of milk-based products, whose proteins and fats are crucial in determining the taste, consistence and shelf life of fresh and frozen desserts.
At the end of the day, it is the quality of the ingredients used in the recipes for ice cream and other frozen desserts to determine the quality of the product you market and its success, increasing the customers’ loyalty.
Using the milk concentrate, the cream, the frozen cream and the yogurt branded Compagnia Lattiero Casearia you will count on dairy ingredients for ice cream and pastry in line with the most severe standards for food quality and safety, shipped all over the world via specialised carriers.
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Industrial and artisanal pastry and ice cream making make large use of fresh and frozen milk-based products. Structure and organoleptic characteristics of milk give fresh and or frozen desserts their typical features of creaminess, sweetness, softness and lightness.
Despite the recent success of vegetal fats, animal fats – and in particular cow’s milk based aliments – still play a main role in pastry and ice cream production. And, as masters confectioners and ice-cream makers know, the quality of the final product is strictly connected to the quality of the ingredients.
Particularly important is the quality of milk-based ingredients, since they are in percentage the main components in fresh and frozen desserts, influencing their taste, consistency and shelf life prospects. Compagnia Lattiero Casearia, with headquarters in Roccafranca (BS), only markets dairy ingredients for pastry and ice cream making after they pass strict quality and safety controls, and are thoroughly checked at all stages of the processing and shipping chain.
Essential nutrition for men in all the ages of life, milk has always inspired the research and creation of new possible derivatives. From fresh and ripe cheeses to yogurt, cream and ricotta cheese, milk-based products are innumerable and serve the most disparate uses.
Dairy products are foods produced from the milk of mammals, such as butter, ricotta cheese and cheese, notwithstanding the processing they went through. In a more restrictive sense, dairy products are milk derivatives where casein is not coagulated, such as ricotta cheese, butter, butter, cream and yogurt, which still contain lactose (even if in some cases they can be treated with lactase enzyme for lactose-intolerant consumers).
We export all over the world