Trebon Plus Neutro

Trebon Plus Neutro

Mix for semifreddo, desserts and mousses.

Technical Description

Powdered mix for making flavoured semifreddos according to the professional's need. Remarkable as white cream stabilizer. Freeze stable. Basic recipe: 200gs. Trebon, 200gs. water and 1000gs. white cream.

Contact the Sales Department

Shelf Life

18 months

Available formats


Formato: 4x2kg. Box

Professional advantages

  • Easy preparation.
  • Good taste.
  • Great as white cream stabilizer.



Ice Cream Applications


Quark & Mango Mousse

Read more

Yule Log

Read more

Hazelnut Mousse

Read more

Want to find out more?

Please send us your enquiries through our contact form.