Leagel Superior 100 base is a milk base for gelato with a creamy, full-bodied texture, pleasantly warm on the palate. It contains coconut fat and premium thickeners such as tara gum.

In the lab, Superior 100 base simplifies the work, with one dose to weigh and the same process every time; it leaves room for pastes and ripples to take centre stage.

Ideal for: fior di latte and a white base to customise with pastes.

Features: flavour: naturali di panna, latte, vaniglia delicata, fats: vegetable (coconut), gluten-free.

Directions: dissolve base and sugar in milk and batch-freeze, with or without pasteurising.

Dosage: 70–75 g per kg of mix.

Processing: hot (85 °C) or cold.