Evolution 100 Leagel is a high-performance base for artisan gelato, formulated without carob flour but with guar flour and emulsifying vegetable fibres. It contains no flavourings and gives the mix overrun up to 35%.

Guar and vegetable fibres bind water: more volume from the same mix and a structure that stays stable in the display case.

Ideal for: fior di latte and cream flavours with excellent yield.

Features: coconut vegetable fat, high overrun, excellent display stability, 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, at 85 °C.