Tailor made mix for the baking and milling industry

Ingredients and solutions for ice cream and dessert

Ingredients and solutions for industrial gastronomy, snack and ready meals

Functional ingredients for nutrition and pharmaceutical products

Ingredient solutions for processed meat products


the perfect partner

A wide range of ingredients
for the food industry.



at the service of your business

Maximum reliability meets customisation:
tailor-made products and services


New CHIMAB solutions for GLUTEN and LACTOSE FREE baking products

CHIMAB R&D Labs have always been attentive to market new trends, such as “clean label”, “free from”. They recently developed new food ingredient solutions to meet the needs of customers.

PANEMPROVER product range is suitable for bakery products preparation, especially the traditional Italian products as panettone, pandoro, focaccia GLUTEN and LACTOSE FREE.

The ingredient solutions are made of starches, rice flour and vegetable fibers, allow to bake a soft product, easy to cut and with a good crumb structure. The dough can be enriched with chocolate drops, candied fruits and raisins, with a perfect rising.

Production process is easy and quick: simply add PANEMPROVERS to the other ingredients and let rise once, for 150 minutes.

All CHIMAB solutions are tailor made, following specific production and/or flavouring client’s needs.
For further information and tailor made solutions please contact our experts: chimab@chimab.it, +39 049 9201496



CHIMAB R&D has developed CREMIGEL SUGAR FREE, an ideal system for simple and rapid production of light and sugar-free  ice cream, with all the taste and goodness of quality ice cream.

The use of CREMIGEL SUGAR FREE allows to obtain a neutral, white, creamy and spreadable ice cream
, which can be consumed with various flavoring pastes or variegation and topping.

No added sugar and low in fat and calories, CREMIGEL SUGAR FREE is a product for who is searching for the pleasure of a creamy homemade ice cream.

Unique Features:


  •      high and stable overrun
  •      good thermal stability
  •      increased shelf life
  •      possible use of stevia in the formulation