Ready-to-use powdered product for the production of dark chocolate ice cream with a salty touch from Hawaiian black salt. To be used with water.

A complete base to produce excellent ice cream adding water only.
Available in the single 2Kgs. bag to suit restaurants and small ice cream parlours.

Premium quality. Great structure, guaranteed creaminess over time.

The famous black gelato, coconut and cocoa beans flavor. Now in a single pack for small productions.

Liquid base ready-to-use for preparing a soft white yoghurt ice cream with a well-defined flavour.

Liquid base ready-to-use for preparing a white “Fior di Latte” flavour, characterised by a delicate hint of vanilla. Can be used for preparing all kinds of cream-based ice creams, by adding the flavouring paste. The base is also suitable for Soft Serve ice cream making.

Cocoa liquid base is a liquid base in brik for making chocolate ice cream, with the typical color of milk chocolate. Milk based.

Bianco is a liquid base for preparing a white “Fior di latte” characterized by a delicate note of vanilla.The base can be used also for Soft Serve ice cream preparation.

Ready UHT product in brik for a delicious coffee sorbet, just pour the product into the slush machine.

Carob seed flour to give the gelato excellent texture and consistency.

Dark chocolate ice cream kit: chocolate ice cream base, Aymara 72% dark chocolate discs and cocoa.

Mix with raw materials selected to create a gelato that enhances the quality and flavour of the added pastes. Free from flavourings and vegetable fats.

Mix for creating creamy and stable fruit gelato.

Ice cream base free from vegetable fats for a gelato with a great texture and hold.

Base made with natural ingredients only, free from emulsifiers and flavouring. Gluten free.

Base which guarantees an extremely creamy ice cream, perfect for a heaped display. Gluten free.

Base free from emulsifiers, fats, milk and milk products and containing only natural ingredients. Ideal for sorbets with fresh or frozen fruit. Gluten free. Milk free.

Ice cream improver specifically for milk bases with proteins, to give structure to the ice cream and to slow down recrystallisation of the sugars. Keeps the ice cream silky for longer. Use by substituting part of the skimmed milk powder.