Leagel Eccelsa base is the result of Leagel R&D aimed at maximum structure: a creamy, warm-on-the-palate and exceptionally soft gelato, made with latest-generation ingredients.

In Leagel's sensory chart, Eccelsa base scores highest for silkiness, body and overrun (volume yield); it helps keep an even structure from batch to batch.

Ideal for: premium fior di latte and high-end cream flavours.

Features: flavour: panna, latte, fats: vegetable (coconut), full-bodied texture, high overrun, pleasantly warm on the palate, gluten-free.

Directions: dissolve base and sugar in milk, pasteurise and batch-freeze.

Dosage: 70–75 g per kg of mix.

Processing: hot (85 °C).