Rubicone Gelobase 50: milk base for artisan gelato, for a creamy and warm Gelato at the palate.

Rubicone Gelobase 100: milk base for artisan gelato, high quality and functional ingredients.

Rubicone Fior Di Latte 50 C/F: milk base for artisan gelato, creamy and structured Gelato.

Rubicone Fior Di Latte 100 C/F: milk base for artisan gelato, creamy and structured Gelato.

Rubicone Base 100 Dairycream: milk base for artisan gelato, cream-flavoured, with cream powder and quality proteins, no vegetable fats.

Rubicone Base 50 Adriatica: a powder base for artisan gelato with a creamy and firm structure with fiordilatte flavor.

Rubicone Base Vegan 200 Caldo Freddo Plant Based: milk base for artisan gelato, vegan Base.

Rubicone Base Spagna: milk base for artisan gelato, good volume and conservation properties just adding sugar and water.

Rubicone Base Pura Milk 100: milk base for artisan gelato, high quality Gelato, 100% natural.

Rubicone Base Premium 50: a powder base for artisan gelato with a delicate milk taste; creamy and strong structure.

Rubicone Base 550 Complet: milk base for artisan gelato, complete premium and perfectly balanced base, just adding water.

Rubicone Base 200 Le Vele: milk base for artisan gelato, premium quality.

Rubicone Base 150 Complet: milk base for artisan gelato, both hot and cold process.

Rubicone Base 120 Complet USA: milk base for artisan gelato, includes fats and vegetable proteins.

Rubicone Neutral 5 AU: a technical ingredient for artisan gelato, vegan and dairy-free; concentrated high performance mix of emulsifiers and thickeners.

Rubicone Vegetalfruit 70: fruit base for artisan gelato, creaminess and perfect conservation inside display cabinet.

Rubicone Base Happy Hour: a complete powder mix for artisan gelato and soft serve with a happy hour taste, vegan and dairy-free.

Rubicone Integratore Integra Base 20-50: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Base Pura Frutta 70: fruit base for artisan gelato, % natural sorbet, no E additives, with natural fibres.

Rubicone Integratore Setina Emulsionante A Freddo: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Integratore Protein Plus: a flavouring for artisan gelato; mix of high quality milk proteins that ensures structure and a correct overrun.

Rubicone Milk In Polvere Spray Magro: a technical ingredient for artisan gelato with a to taste; skimmed milk powder; increases solids content in milk bases.

Rubicone Integratore Integra Frutta 20-50: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Integratore Integra Fibre Frutta: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Integratore Lactocream/60: a technical ingredient for artisan gelato, lactose-free; vegetable fats for milk bases; an alternative to cream.

Rubicone Integratore Digel Mix 60: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Vegetal Lemon 100: fruit base for artisan gelato, extra creamy lemon sorbet with stabilizers and flavors.

Rubicone Base Cioccogel 150 C/grassi: milk base for artisan gelato, complete chocolate flavored base add only milk and sugar.

Rubicone Pronto Frutta 500 Vegetal: a complete powder mix for artisan gelato and soft serve, vegan and dairy-free.

Rubicone Neutral 5 Finissimo Frutta: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Vegetalfruit 50: fruit base for artisan gelato, structured sorbet, flavors exaltation without dripping.

Rubicone Cocoa Amaro 22/24: a flavouring for artisan gelato, vegan and dairy-free.

Rubicone Cocoa Plus: a flavouring for artisan gelato, vegan and dairy-free; chocolate flavoring powder to be added to White Base.

Leagel Latte Spray Istant: instant milk powder to improve gelato creaminess and structure.

Leagel Base Granita Neutra: neutral powder base for granitas, mixed with water and fresh fruit or syrups of choice.

Leagel Easy Ricotta: ready mix for delicately flavoured ricotta: prepared by adding only milk.

Leagel Easy Cocco: complete powder mix for gelato and sorbet tasting of exotic, creamy coconut, with coconut fat, ready with just water.

Leagel Easy Arancello: complete powder mix for gelato and sorbet tasting of orange with the aroma of orange liqueur, ready with just water.

Leagel Easy Anguria: complete powder mix for gelato and sorbet tasting of fresh, thirst-quenching watermelon, ready with just water.

Leagel Easy Ananas: complete powder mix for gelato and sorbet tasting of sweet, tropical pineapple, ready with just water.

Leagel Easy Cheesecake: ready mix for cheesecake gelato with cream cheese and crumble, recreating the New York dessert.

Leagel Easy Crema di Riso: ready mix for rice-milk flavoured gelato, dissolved in hot water.

Leagel Base Mousse Vegan: certified vegan base for mousse and warm gelato, soft and creamy, worked cold in a planetary mixer.

Leagel Easy Yogurt: ready mix for fresh: prepared by adding only milk.

Leagel Easy Fior di Latte: ready mix for fior di latte with a clean milk taste: prepared by adding only milk.

Leagel Easy Caffè: ready mix for coffee gelato with an intense taste: prepared by adding only milk.

Leagel Easy Caramello Salato: ready mix for caramel gelato with pleasant salty notes: prepared by adding only milk.

Leagel Blackcurrant, Elderberry and Lemon: vegan Fruity & Veggy sorbet with blackcurrant, elderberry and lemon, made with real infusions.

Leagel Base Soia alla Vaniglia con Bacche: soya gelato base, vanilla pod taste, lactose- and cholesterol-free. Water only.

Leagel Base Soia: soya gelato base, white base, lactose- and cholesterol-free. Water only.

Leagel Easy Fragola: complete powder mix for strawberry gelato and sorbet, ready with just water. Consistent results, no balancing errors.

Leagel Easy Fragola con Pezzi: complete powder mix for gelato and sorbet tasting of strawberry with clearly visible fruit pieces, ready with just water.

Leagel Easy Frutti di Bosco: complete powder mix for gelato and sorbet tasting of intense, slightly tart mixed berries, ready with just water.

Leagel Base Cioccolato Nero: ready base for intense dark chocolate gelato, made with water only.

Leagel Easy Lemonello: complete powder mix for gelato and sorbet tasting of lemon with the aroma of limoncello, ready with just water.

Leagel Yogo Softeis: base for yogurt soft-serve with fructose, fresh and creamy by adding only milk.

Leagel Lea Pan Softeis: base for fior di latte soft-serve with coconut fat: creamy and stable by adding only milk.

Leagel Base Frozen Yogurt: powder base for frozen yogurt in the soft-serve machine: creamy and full-flavoured by adding only milk.

Leagel Base Cioccolato Avorio: ready base for sweet, velvety white chocolate gelato, made with water only.

Leagel Base Cioccolato Maxilatte: ready base for creamy milk chocolate gelato, made with water only.

Leagel Base Cioccolato Super Black: ready base for bold extra-dark chocolate gelato, made with water only.

Leagel Easy Tropicale: complete powder mix for gelato and sorbet tasting of sweet, exotic tropical fruit mix, ready with just water.

Leagel Easy Pompelmo Rosa: complete powder mix for gelato and sorbet tasting of citrusy, slightly bitter pink grapefruit, ready with just water.

Leagel Easy Pesca: complete powder mix for gelato and sorbet tasting of sweet, juicy peach, ready with just water.

Leagel Pear and Ginger: vegan Fruity & Veggy pear sorbet with a spicy ginger note.

Leagel Easy Melone: complete powder mix for gelato and sorbet tasting of sweet, fragrant melon, ready with just water.

Leagel Easy Mela Verde: complete powder mix for gelato and sorbet tasting of fresh, tart green apple, ready with just water.

Leagel Easy Limone Bon Bon: complete powder mix for gelato and sorbet tasting of sweet lemon reminiscent of lemon candy, ready with just water.

Leagel Base Natura 100 Gelato Master School: modern milk base with tara gum and xanthan, fat- and flavour-free, for clean-label gelato.

Leagel Base Stickaway: base designed for gelato on a stick, worked cold in a planetary mixer with milk and cream, to coat with Stickaway coatings.

Leagel Base Panna Love: milk base with milk fat and intense cream flavour, hot or cold, for stracciatella and ripples.

Leagel Base Royal 50 C/F: fat-free milk base with milk and cream flavour, low dosage, hot or cold process.

Leagel Base Giò 50: fat-free, low-dosage milk base, easy to formulate, ideal with fat-rich pastes. Noticeable sweetness.

Leagel Base Lea Pan 100 Mix: milk base with milk and delicate vanilla flavour and coconut fat, for smooth milk gelato.

Leagel Base Lea Pan 100 a Freddo: full-dosage Lea Pan milk base for cold processing, with milk and cream flavour.

Leagel Base Lea Pan 50 a Freddo: cold version of Lea Pan 50: milk and cream flavour, low dosage, works without pasteurising.

Leagel Base Lea Pan 50: low-dosage milk base with milk and cream flavour and coconut fat, to pasteurise. Versatile for cream and chocolate.

Leagel Base Cuor di Panna 50 a Freddo: cold-process milk base with an intense milk and cream flavour and cream powder, for well-structured gelato.

Leagel Base Latte Gelato Master School: fat-free, flavour-free milk base, ideal with fat-rich pastes, for exceptionally structured gelato.

Leagel Base Tuttapanna 50 C/F: milk base with coconut fat and cream powder for well-structured cream flavours, hot or cold.

Leagel Base La Numero Uno: milk base stabilised with vegetable fats, with a delicate milk and vanilla flavour. Easy to formulate.

Leagel Base Eccelsa: latest-generation milk base for soft, creamy gelato, warm on the palate, with high overrun.

Leagel Base Complet: complete milk base with milk flavour: just add milk for a balanced, consistent gelato.

Leagel Base Superior 100: milk base for creamy, full-bodied gelato, hot or cold process, with natural cream, milk and delicate vanilla flavourings.

Leagel Base Cuor di Panna 50 Plus a Freddo: cold-process milk base with an even more intense cream and milk flavour, for stracciatella.

Leagel Base Classic 100: fat-free, cream-flavoured milk base, ideal with fat-rich pastes. Easy to formulate, for balanced milk gelato.

Leagel Base Lea Pan 250 C/F: near-complete milk base with cream powder and coconut fat, hot or cold process, high overrun.

Leagel Base Lea Pan 150: more complete Lea Pan milk base, with milk and cream flavour, for rounded, well-structured gelato.

Leagel Base Classic 50: fat-free, low-dosage milk base, ideal with fat-rich pastes. Easy to formulate, with noticeable sweetness.

Leagel Base Panna 100: milk base complete with cream powder, easy to formulate, for well-structured gelato with milk and cream flavour.

Leagel Neutro CL 10: powder stabiliser for milk bases to pasteurise, improving the structure and stability of milk gelato.

Leagel Panna Mont: powder mix for mousses, semifreddi and piped decorations, whipped with milk.

Leagel Miglioratore a base di Olio d’Oliva: vegan improver made from olive oil, with a light vanilla taste, to add structure to vegan gelato.

Leagel Protein Plus Gelato Master School: pure milk protein supplement to add body and structure to gelato.

Leagel Miglioratore per Creme e Frutta: mono- and diglyceride preparation that improves the creaminess, structure and display life of cream and fruit gelato.

Leagel Integratore Lea Fin: paste emulsifier for fruit gelato that gives the mix significant overrun.

Leagel Neutro Gelato Master School: stabiliser with natural thickeners (guar, carob, carrageenan) for gelato with a short, clean label.

Leagel Neutro Frutta 5 a Freddo: fruit-base stabiliser that enriches the mix with vegetable fibres. Hot or cold process.

Leagel Neutro Latte 5 a Caldo: low-dosage milk stabiliser that emulsifies the mix and adds milk proteins. Hot process.

Leagel Neutro Lea Cal 10 a Freddo: cold version of Lea Cal 10: milk-base stabiliser that emulsifies and adds milk proteins without pasteurising.

Leagel Base Panna 50 C/F: low-dosage milk base with cream powder and intense cream flavour, hot or cold process.

Leagel Neutro N1 10 g a Caldo: powder stabiliser for milk bases that emulsifies the mix and adds milk proteins. Hot process.

Leagel Base Fruitube: powder base for fruit ice lollies, sweetened with fructose and rich in fibre: combine with fresh, puréed or frozen fruit.

Leagel Base Ice Mix: base for alcoholic and aperitif gelato: solves the texture problems of alcohol-based flavours, from prosecco to cocktails.

Leagel Base Limone 50: fruit base for full-bodied, scoopable lemon gelato and sorbet with a fresh, genuine taste. Hot or cold process.

Leagel Base Frutta 50 Gelato Master School: additive-free, fully natural fruit base: creamy gelato that keeps the bright colour of the fruit.

Leagel Base Specialfrutta: neutral fruit base with coconut fat that enhances the natural taste of fruit. Hot or cold, also for sorbets.

Leagel Base Lea Frutt 100: neutral full-dosage fruit base with vegetable fat, for well-structured fruit gelato.

Leagel Base Lea Frutt 50: lemon-flavoured fruit base with vegetable fat and milk proteins, for full-bodied, scoopable fruit gelato.

Leagel Base Vegan: ready white base for VeganOk-certified vegan gelato, used with vegan pastes for a whole vegan display.

Leagel Base ArtiKa 100: cream-flavoured milk base for creamy gelato with high overrun, easy to formulate and suited to ripples.