Arianna lactose-free butter – Frascheri Professionale S.p.A

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Arianna lactose - free butter

Arianna lactose-free butter is obtained from a particular selection of lactose-free milk creams, mixed together to obtain the best result for ease of processing and professional use in pastry and food service. Ideal for the realization of lactose free products, suitable for the consumption of lactose intolerant.

Available format

1 Kg - Data sheet

Shelf life

150 days

Storage

between 0°C and +6°C.

Last update

14 December 2022

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frascheri s.p.a

Via Cesare Battisti, 29 17057 Bardineto (SV)

Phone: +39 019 7908005

Mail: info@frascheri.com

The company benefits from the co-financing of the POR FESR Liguria 2014-2020 for its investments in machinery and equipment.

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Equipped with a high-altitude processing plant (on the border between Liguria and Piedmont) it uses the most advanced processing technologies

With one of the most advanced laboratories in the sector and a production site in constant technological renewal, Frascheri offers professionals only guaranteed products in terms of quality and technical parameters.

The company ensures professionals an efficient and rewarding shopping experience, thanks to the retailers distributed throughout the national territory.

From the intuition of grandfather Egidio to the current modern reality

Selection, process optimization, research, and development: every step of Frascheri milk production is studied in detail, so that the result is a genuine product of constant quality.

Innovative, to offer customers new ideas and preparations with a unique taste.

A pleasant vegetable drink, delicate and creamy, obtained exclusively from Italian soy, NO GMO guaranteed, can be consumed by intolerant people to lactose and allergic to milk proteins, celiacs, vegetarians and vegans.

A fundamental and precious ingredient that conquers the most demanding professionals every day.

Arianna Base Parfait, Arianna Base Semifreddo and Base Libera

Arianna Butter is obtained from a particular selection of milk creams, mixed together to obtain the best result for ease of processing and professional use in pastry and food service.

Soft, spreadable, not seasoned, obtained by acid-thermal coagulation of the best cream.

Cream cheese is a versatile ingredient with many qualities

A lactose free recipe book by Andrea Bonati to make modern lactose-free cakes

Andrea Frascheri guides us to discover the company and its products.

The advice of Master Marco Scasso to make the best use of whipped cream machine and planetary mixer.