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EFEKT GEL is an emulsifier we have developed as an additive for confectionary and ice cream products. EFEKT GEL is used for quick preparation of light and fluffy cake doug, regardless of the fat content in the recipe. The gel can be used in ice cream preparation as well.


Efekt gel substantially shortens preparation time of cake dough, yielding a voluminous, viscous and more stable dough, leaving the final product fresh for a longer time. 

The dosage is as follows:

-for ice cream: 3-5 grams per liter of ice cream base

- for cake dough: 10-25 grams per kg of dough mix.

Efekt gel is sold in 5 kg packages, and expires 24 months after production date.

TANGAR d.o.o.

Since 1991., the Tangar Company has been offering "everything for ice cream", including raw materials and finished products, as well as all necessary equipment for artisanal ice cream production. Our wide range of ice cream products include bases and flavouring pastes for artisanal ice cream, decorative toppings, and decorations. We also offer bakery products (including pancake mixes, fritule and mousse mixes) and beverages (granita, hot chocolate and frappe mixes).

We strive to ensure the continuity of product quality through constant communication with customers. Improving the quality of both the products and services and the overall business of the company is a constant task of the management and every employee of TANGAR d.o.o.



Tel: +385-21-246-800

Fax: +385-21-246-809




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