NAC Beverage Solutions · Made in Italy
Liquid concentrates for slush, granita and frozen cocktails, plus powders for cold creams, soft serve, milkshakes and sorbet. Sweetened with sugar, mixed with water only. We use NAC ourselves at our kiosk at the Achensee.
One canister of syrup makes three drinks: slush, carbonated slush and cold lemonade. Only the mixing ratio and the machine change.
For slush machines, carbonated slush and drinks dispensers. Pre-chilled from the fridge, the canister can be topped up even while the machine is running.
Syrup
The classic from the slush machine. With the right machine, the same concentrate also makes carbonated slush or, more diluted, a cold lemonade from the drinks dispenser.
Syrup
Cocktail classics without bar craft: alcohol-free for families, with prosecco, rum, tequila or gin for the evening. Also as ready-to-drink from the drinks dispenser.
Mixed with water only, without milk. For slush machines, soft serve and shake machines.
Powder
One bag, two machines: in the slush machine a velvety cold cream, in the soft serve machine a soft serve that holds its shape. Mixed with water only, without artificial colourings (according to NAC).
Powder
Milkshakes without milk in the tank: the powder is mixed with water. That saves costs and lowers the risk of germs in the machine, and the mix keeps longer there (according to NAC).
Powder
Fruity, creamy and without milk: as a refreshment, for dessert or in a cocktail.
Mixing ratios, pack sizes and flavours according to the NAC Beverage Solutions catalogue. We confirm the current range with your quote.
| Liquid | Powder | |
|---|---|---|
| Mixing | Very good, no lumps | Good |
| Topping up | Quick, straight from the canister | More effort |
| Waiting time | Shorter, syrup can be pre-chilled | Longer |
| Autofill | Ideal | Not suitable |
| With water | With milk | |
|---|---|---|
| Hygiene | Lower risk, no milk in the tank | Higher risk |
| Cost | No cost for milk or cream | Higher |
| Taste | Pure | Good |
| Texture | Always the same | Depends on the milk |
Three generations
NAC was founded by Luca Caiano, from the family that used to own CAB. CAB builds slush and granita machines and is now part of the Celli Group. According to NAC, the family has brought almost 350,000 slush machines to market over the years.
You can tell from the recipes: if you know the machines, you know how the mix behaves inside them. NAC develops its products so that they freeze evenly, run cleanly and put as little strain on the technology as possible.
Production takes place in a 2,500 m² plant designed for up to 10 million litres of liquid and 2 million kilograms of powder products a year. This includes automatic cleaning of the plant (CIP), water filtration, an in-house lab, full traceability and a photovoltaic system that, according to NAC, saves around 35,000 kg of CO₂. Private labels and contract filling are possible.
We run slush machines ourselves at our kiosk at the Achensee. With NAC the slush freezes evenly, even when it is busy. That is why we have it in our range.
We are happy to answer further questions by phone. All ingredients at a glance →
For slush and granita, carbonated slush, frozen cocktails and mocktails, cold drinks, cold creams, soft serve, milkshakes and sorbet. All for professional use in slush machines, drinks dispensers and soft serve machines.
Yes. According to NAC, the same concentrate makes slush (1 + 5 water), carbonated slush or a cold lemonade (1 + 7 water). Only the mixing ratio and the machine change.
They are made for commercial slush and granita machines and run in most machines if the mixing ratio is right. We are happy to tell you what suits your machine, for example a CAB Faby.
For slush, liquid syrup has the edge according to NAC: it mixes without lumps, can be topped up pre-chilled and suits machines with automatic filling. Powder is used for the creamy products.
No. Creams, milkshakes and sorbet are mixed with water only. That saves the cost of milk, is more hygienic and the texture always stays the same (according to NAC).
According to NAC, 1 l syrup, 4.6 l water and 400 ml alcohol for the slush machine. The ratio is set so that the mix still freezes properly.
Granita usually has slightly coarser ice crystals; slush is finer and more even. With NAC syrup both work, depending on the machine and setting.
Call us or write to us. We supply machines and mixes and put together a selection for your menu and your queues.
Tell us what you are planning: business, space, expected guests. We will get back to you personally with a proposal.
