Leagel, the company
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MISSION
The Leagel ice-cream company grew from the wish of its founders to share with traditional Italian ice-cream lovers the knowledge gained over a lifetime of work in the field, with the objective of creating unbeatable quality semi-finished products for ice-cream parlours and cake shops.
All our activities are guided by a simple transparent business philosophy based on a relationship of complete client trust, with each and every one of our ice-cream making products being the result of our constant passion for, research into, and dedication to, one of the best known foods bearing the “made in Italy” label.
It is our objective to create products with all the natural taste and quality of ice-cream made the traditional way while providing today’s artisan ice-cream makers with guaranteed standards of hygiene.
HISTORY
The Leagel company, specialised in manufacturing semi-finished products for ice-cream parlours and cake shops, was founded back in 1991 by Mr. Tonino Leardini.
As an ice-cream maker from an early age, he developed a love and passion for the tradition and art of confectionery-making that even now still hold strong, continuing, day after day, to play an important role in Leagel.
In 1994 he was joined by Mr. Giovanni Calabrò, also a former ice-cream maker with extensive knowledge of the sector. Combining their individual technical and business skills, the two went on to set up the company they had always dreamed of.
Today Leagel is a well-established business that works in close collaboration with ice-cream makers all over the world, helping them to create successful products that represent true works of art in terms of taste and tradition.
PRODUCTION
TRADITIONAL PRODUCTION AND PROCESSING
Leagel has always taken great care over the processing methods used in creating its semi-finished products, with all production activities being carried out in accordance with European Union HACCP regulations.
A staff of food technologists, coordinated by Dr. Roberto Leardini, son of the founder, in collaboration with the Faculty of Food Science and Technology of the University of Bologna, has developed a series of specially designed processes for creating products that are unique to the sector.
Certain semi-finished products are subjected to processing cycles of over twelve hours in order to ensure that the typical traditional taste that has made Italian ice cream inimitable throughout the world, and which risks alteration in normal industrial processing, remains intact.
QUALITY CONTROL
QUALITY CONTROL AND RESEARCH AND DEVELOPMENT AT THE SERVICE OF ICE-CREAM MAKERS.
Leagel, in collaboration with the Health Authority of the Republic of San Marino, carefully selects the raw materials used in its semi-finished products and attentively supervises the successive production cycles in order to ensure constant product quality that remains unaltered over time.
All goods entering and leaving the factory premises are scrupulously checked to ensure that clients enjoy impeccable guarantees in terms of health and hygiene standards. Our company can also boast a state-of-the-art research and development laboratory staffed by qualified food technologists who, through market research and documentation supplied by a number of United States university food science faculties, aim to offer the modern-day ice-cream parlour new-tasting and increasingly practical products. The research laboratory also works in close collaboration with those ice-cream parlours requesting personalised products or special recipes.
COURSES FOR ICE-CREAM MAKERS
Leagel courses offer the advantages of over forty years ice-cream making experience and highly-qualified experts ready to teach you both basic and advanced techniques to enable you to turn your ice-cream production into an art.
Our courses will help you learn more about ice-cream related products, the use of raw materials, the balancing of mixtures, pasteurisation and the structure of ice-cream and its conservation and presentation, as well as how to use ice-cream making machines in your own production facilities.