Introducing Selen, a semi-finished powder perfect for preparing semifreddos, milk creams, and desserts to be enjoyed at -15°C. It is also excellent for making hot ice cream. Designed to ensure the dessert is ready to cut at serving temperature, Selen’s milk proteins and high emulsifying power allow it to incorporate a lot of air into the semifreddo. This helps maintain a stable structure, even during transport from the bakery to the final destination.