Possibility of simple and quick application without adding other raw materials
Consistent results ensuring quality stability
Reduced chance of errors in user implementation
Achieving good form and stable structure even on machines in poorer condition.

Sensory profile adapted to consumers from our region (very similar to the profile of the former Frikom from the time when it created customer habits and preferences)
Authenticity and recognizability of the taste, smell and appearance of the Marco Gelato brand as a unique sign of recognition.

Mixture yield, in the form of high total protein content (milk, not derived from milk substitutes or soy, for example) results in greater utilization in terms of a larger number of ice cream pieces produced, which affects greater economy.

Exclusive recipes
Seasonal calendar with different flavors for different periods (Christmas ice creams, Valentine's Day, etc.)

Nutritional composition (fat, protein and carbohydrate content) far better than domestic producers on par with top Italian producers
Greater flexibility than large Italian producers who are much more expensive, regarding quantity agreements.

High sensory quality (taste, smell, aroma and appearance), as a result of using the highest quality raw materials
Stable and homogeneous structure and creamy and full taste
Facilitated work on machines (reduced load during operation, reduced necessary machine cleaning to a minimum - no downtime).