Ice cream bases hot process
Ice cream bases hot process for the production of all varieties of cream gelato. The ice cream bases hot process are divided by grammage of use and are to be used with the pasteurizer. Gelq.it selects and supplies a wide selection of ice cream bases from Italian quality producers.
Subcategories
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DIGEL INTEGRATOR MIX 60
Rubicone
5,028 €/KGMixture of reduced sugars and fibers to counteract hardening. -
IMPROVER INTEGRA BASE 20-50
Rubicone
10,448 €/KGMixture of reduced sugars, emulsifiers and fibres for milk bases.
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INTEGRATOR LACTOCREAM/60
Rubicone
9,046 €/KGIntegrator of non-hydrogenated vegetable fats for milk bases, alternative to cream. -
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BASE GIO' 50
Leagel
10,960 €/KGA hot process milk base, light cream aroma, easy to use in recipes. Dosage 35 gr/Lt. -
BASE CLASSIC 100
Leagel
12,010 €/KGA hot process milk base, light cream aroma, easy to use in recipes. Dosage 70 gr/Lt. -
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BASE LA NUMERO UNO
Leagel
15,580 €/KGA hot process milk base, milk and vanilla aroma , easy to use recipes. Dosage 70 gr/Lt. -
BASE MILK GELATO MASTER SCHOOL
Leagel
13,190 €/KGA hot process milk base, light milky and creamy aroma. Dosage 120 gr/Lt. -
BASE CLASSIC 50
Leagel
14,070 €/KGA hot process milk base, light cream aroma, easy to use in recipes. Dosage 35 gr/Lt. -
BASE NATURA 100 GELATO MASTER SCHOOL
Leagel
15,500 €/KGA hot process milk base, dosage 100 gr/Lt. Made with Tara Gum and xanthan. -
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CREAM BASE 100
Leagel
14,195 €/KGA hot process milk base, milk and cream aroma, easy to use in recipes. Dosage 70 gr/Lt. -
CREAM BASE 50 H/C
Leagel
14,785 €/KGA cold process milk base, milk and cream aroma, easy to use in recipes. Dosage 35 gr/Lt. -