Multilingual Business Communication

March 25, 2009

Powder, your partner in cream?

Filed under: Charlotte De Ruytter, company, Laura Moerman, Sophie Naveau — meertaligebedrijfscommunicatie @ 10:53 am

Nowadays, powder is often used as a base for traditional ice cream. It does sound suspect, doesn’t it?
Using powder to create smooth ice cream seems new, but in the world of ice-cream professionals this technique is very common. You might have already enjoyed such an ice cream without even knowing it!

Everybody is familiar with Italy as the ice-cream country par excellence. The Italian brand Pregel, one of the pioneers in ice-cream bases, already has a well-established reputation in our country. As a distributor of the Pregel product, the Belgian dairy company Cowi has acquired expertise in this area. Cowi has now developped its own ice-cream powder: Oro d’Oro. This ice-cream base has been designed especially for the Belgian climate. As 30°C is rather rare in our country, ice cream needs to be more than a mere refreshment. To satisfy the Belgian consumers, ice cream therefore needs to be fuller and richer. Oro d’Oro fulfills these requirements.

ice-cream-cone-photograph-c101012206

Oro d’Oro powder guarantees tasty and smooth ice-cream. You see, powder is not a suspect, it’s a partner!

(Charlotte De Ruytter, Laura Moerman, Sophie Naveau, Nina Vermaesen)

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3 Comments »

  1. I must admit that using powder as a base for ice-cream does sound suspect! But if the taste is just as good and if the powder has extra advantages, I do not see any problem. I’m actually quite curious to taste this ice-cream. I was just wondering if this powder is meant specifically for producers of ice-cream or if it can also be used at home?

    Comment by meertaligebedrijfscommunicatie — April 8, 2009 @ 1:38 pm

  2. It is meant specifically for producers. The powder is sold in a B-to-B context and you’ll not find it in the stores.

    Comment by meertaligebedrijfscommunicatie — April 9, 2009 @ 4:03 pm

  3. Thank you for that speedy answer. I just wasn’t sure. When it’s a specific B-to-B product, I can imagine it coming in very handy for professional ice-cream makers and if tastes good as well, it makes it even better.

    Comment by Dorien — April 9, 2009 @ 9:25 pm


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