Blog: Golosa Line

2018: twelve months of sweetness

Published on 11 January 2019 | Category: Golosa Line

At Galatea, 2018 will be remembered as a year packed full of new ventures that confirmed our experience, our ability to regard the future with knowledge and awareness and our determination to support professionals in our sector with the very highest quality.

At the end of 2017 we introduced the Golosa line, a wide range of products for artisan pastry and bread-making which provide effective support to the work of experts, helping them to broaden their offer, expand their business opportunities and make all their creations more simply. This year we have deepened our knowledge of innovative ingredients, the results of ambitious research carried out by us with intense determination and satisfaction: bases for fillings, shortcrust pastry and sponge cake, frozen desserts, Shelfri, mixes for croissants, puff pastry and bread, instant and anhydrous creams, glazes and icings to make perfect cakes and panettoni, gluten-free and vegan solutions to give free rein to imagination; all brought together in a handy catalogue designed to be a clear reference tool.

During our recent attendance at the International Ice Cream Exhibition (MIG) in Longarone, we said goodbye to 2018 and presented – along with our various products – our concept of artisanship, showcasing the art of the 100% natural: the combination of Italian artistic expression and the uniqueness of Galatea semi-finished products led us to a campaign which highlights Made in Italy professionalism. Our welcome to 2019, meanwhile, will be at SIGEP in Rimini, the exhibition devoted to gelato, pastry, bread and coffee, with a preview of the long-awaited response to an increasingly widespread demand among both consumers and artisans: a natural alternative to sugar. With our use of an exceptionally innovative sweetening system based on natural plant fibres, we have developed a unique ingredient which allows sweetness and therefore sugar levels to be reduced, while guaranteeing creaminess and spreadability in the finished product.

Among our numerous achievements last year, we have to mention the award for best creativity as part of the Premio Comunicando promoted by the magazine PuntoIT gelato&barpasticceria, and several successes by our network of partners, including the very recent first prize to Michele Falcioni, pastry chef at Posillipo Dolce Officina, for the best panettone in Italy.

During the year we backed numerous healthy initiatives: to mention just a few, we could begin with our Supreme natural vanilla produced from lignin and continue to our paste of piemontina mint and our PURONERO vegan dark chocolate, all of which have been enthusiastically welcomed for their ethics and transparency.

The main goal we are setting ourselves once again for the new year is to continue focusing on maximising the value of every aspect of our work, always bearing in mind our fixed points of clarity and naturalness, and to stay constantly at the side of those who travel and grow with us.


Read more »

The warm fragrance of winter baking

Published on 5 December 2018 | Category: Golosa Line

In winter, given the low temperatures and the reduced hours of light, we like spending more time at home or in welcoming and warm places. When meeting with friends to share a few hours together, organising long lunches or getting together for a chat and a bite we often go the bakery’s to get something tasty.

Occasions to sit down at the table with the company of others are certainly not lacking in the coldest months and every meal worthy of being remembered can only end with a dessert. But personal needs can be different: there are those who avoid milk derivatives because of intolerances, those who follow vegan cuisine, and who for food or health reasons is careful with the consumption of refined sugars. From the gubana from Friuli to the mandorlaccio from Puglia, through all the regional cuisines, we could draw an inviting map of the delicacies that accompany the festive days of these months.

The great news is that with Galatea ingredients we can please all, without giving up the triumph of flavours!

Thanks to nature, the winter season offers an extraordinary variety of fruits and fragrances which are perfect ingredients to make excellent desserts: consider, for example, apples, oranges and pears which blend well with traditional flavours such as those of chocolate or amaretti, becoming an inspiration for creating cakes and delicious biscuits. Let’s also wander on an imaginary journey through the Italian tradition which every year offers us recipes to which we cannot resist. A must during the Christmas season are the pandoro and the panettone which reach the peak of exquisiteness in artisan varieties prepared with the proper ingredients: thanks to our Golosa line you can have extraordinary results which are also beautiful to look at and which keep their structure unaltered for days. In fact, with our pre-prepared icings for baked goods, with and without egg white, you can easily widen your offer of leavened cakes that preserve their fragrance without the need for additives.

ready-to-use icing - Galatea

Golosa is a true research laboratory, a wide range of semi-finished products made with passion and honesty which allow you to find the best solution for your artisan creation… even in winter! For the most creative fillings you can try our dry and baking creams or Galafarci which, fast and ready to use, helps your business with genuine simplicity. The instant creams from Galatea were created to allow you to develop different ideas in a vegan perspective. The Frangipane cream is an ideal filling for any type of dessert, from tarts to sweet rolls. But it does not end here: we have a good and natural answer for whatever you need.


Our objective is to help you in your work guaranteeing the highest natural quality and producing ingredients and fillings with a totally clean label, gluten-free, with no milk, no GMOs, no palm oil, no hydrogenated fats, dyes or synthetic flavours. We must admit that with our Golosa line we have reached the goal, so try it!

Read more »