Base for preparing a silky ice cream with excellent overrun. Without flavouring, to enhance the flavour of the added pastes. Free from hydrogenated fats. Gluten free.

Mix to prepare “warm ice cream” or mousse in a mixer.

Base free from emulsifiers, containing only natural ingredients. Despite not containing emulsifiers, it guarantees an overrun similar to a standard base. Ice cream made with Nature 100 intensifies the flavour. Gluten free.

Balanced mix to create semifreddos and frozen desserts using a mixer. Conserve at below zero temperatures.

Complete base for preparing an excellent lemon sorbet, just by adding water. With natural flavourings. Free from fats, milk and milk products.

Base rich in milk and cream, just add water to obtain a creamy ice cream with a milky flavour. For an even creamier ice cream, substitute part of the water with milk. Gluten free.

Base for preparing a silky ice cream, with milk flavouring and excellent overrun. No hydrogenated fats. Gluten free.

Cold base for preparation of stable and creamy fruit-based sorbets that do not present the problem of synaeresis. Gluten free. Milk free.

Base for preparing a structured and creamy ice cream with a milk/cream flavour. Fat free. Gluten free.

Complete base ideal for preparing cheesecake flavour, as well as Sicilian cassata flavour. With powdered cream. Gluten free.

Improver for cream and fruit ice cream. Mix of plant-based sugars and proteins to improve the hold and ease of scooping of the ice cream on display and for a better overrun.

No added sugar. A balanced mix of emulsifiers and thickeners to give the ice cream an excellent consistency.

Complete base, already perfectly balanced, to create a soft ice cream with an intense chocolate flavour.

Complete base for preparing an excellent peach ice cream. Free from emulsifiers, fats, milk and milk products. Suitable for vegans.

Complete base for preparing an excellent wildberry ice cream. Free from emulsifiers, fats, milk and milk products. Suitable for vegans.