Soffici Bontà / Company
Sardinian ice cream is made in Tempio Pausania
Soffici Bontà is the company behind gelau and Bolmea ice creams and the private label ice cream of several retailers. We work in northern Sardinia, at the foot of Mount Limbara.
Where we come from
The project started in 2016 in the industrial area of Tempio Pausania, from a group of young local entrepreneurs. The idea was simple: to make in Sardinia, with Sardinian raw materials, a packaged ice cream as good as the one from a gelateria. The first brand was Bolmea. Then came gelau.
How we make ice cream
The milk arrives freshly milked and we pasteurise it ourselves, on site, together with the ingredients of the recipes. We let the mix age for a long time and whip in little air: the percentage stays below 60%. Less air means more raw material in every pack.
Raw materials
100% Sardinian milk, and with it cream, yogurt and ricotta. Spring water from Mount Limbara for sorbets and fruit flavours. No colourings, preservatives, artificial flavourings, hydrogenated fats or gluten.
The plant
About 2,000 square metres, with a line that can produce up to 15,000 kilos of ice cream a day. The plant is certified to the international BRC and IFS standards.
Where our ice creams go
Our ice creams are distributed in more than 1,500 points of sale. Besides Sardinia, you can find them in Tuscany, Lazio, Emilia-Romagna, Piedmont, Liguria, Aosta Valley and Veneto.
The environment
The tubs are compostable and the lids recyclable. The equipment is energy efficient and the sanitising system recovers acids instead of discharging them. Milk and water, the two main ingredients, come from a few kilometres away.
The plant in numbers.
- 2,000square metres of plant in Tempio Pausania
- 15,000kilos of ice cream a day, when the line runs at full capacity
- 1,500+points of sale in Italy stocking our ice creams
- <60%air in the ice cream: less air, more raw material
Certifications
The plant works to international standards recognised by retailers.
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BRC
International food safety standard, required by leading retailers.
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IFS
International standard for the quality and safety of private label food products.
gelau
gelau is how we say ice cream in Sardinian. Ice cream sandwiches, tubs and sticks: eleven numbered recipes, straightforward and with no tricks, all gluten free.
Bolmea
Bolmea was born in 2016. Tubs, cones, sticks, sorbets and squeezable ice cream, with the pintadera symbol on the pack.