Powder base for the making of Modica Chocolate ice cream. Perfectly pre-balanced to be used with water to enhance its intensity or with milk to obtain a softer texture.

White gelato base, cold and hot process. Dosage 250 gr per litre of mixture. Workable with water and milk or just water.

Fiber Plus is an improver to correct structural problems in gelato, binding the water molecules and reducing the
formation of ice crystals, also limiting surface sheen in display cases.


Delivery Plus is the ideal improver for takee away ice cream, for a product that can be stored in a home freezer without losing the characteristic
properties of artisan gelato, offering the same sensory experience as a freshly served cone.


Vegan Ok certified base for a 100% veggy ice cream.

Vegan Ok certified base for a 100% veggy ice cream.

Kefir Purple Bomb with blueberry, red grapes, beetroot and black carrot: the traditional fermented milk rich in probiotics becomes a gelato flavour.

Kefir Multivita with orange, pineapple and mango: the traditional fermented milk rich in probiotics becomes a gelato flavour.

Base for the production of vegan ice cream with no animal derivatives, and no palm oil.

Complete yogurt gelato base, suitable for both ice cream, soft serve ice crem and cold cream.

Soft serve ready base with precious Matcha tea powder.

Soft ready base yogurt flavour, with freeze-dried yogurt.

Neutral preparation for cream gelato making. Cold or hot process.