Neutral preparation for cream gelato making. Cold or hot process.

White base without flavors, dose 50 g / l. It can be used hot or cold.

White base 250 g / l with an intense aroma of fresh cream. Hot or cold process.

Premium quality. Great structure, guaranteed creaminess over time.

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

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.

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.

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.

Base rich in fats and milk protein to obtain a stable and creamy ice cream lasting several days. Gluten free. Can be used hot and cold.

Base which gives excellent texture and overrun to artisan ice cream. Milk/cream flavour. Gluten free.