Ice cream base free from vegetable fats for a gelato with a great texture and hold.

Base made with natural ingredients only, free from emulsifiers and flavouring. Gluten free.

Base which guarantees an extremely creamy ice cream, perfect for a heaped display. Gluten free.

Base free from emulsifiers, fats, milk and milk products and containing only natural ingredients. Ideal for sorbets with fresh or frozen fruit. Gluten free. Milk free.

Ice cream improver specifically for milk bases with proteins, to give structure to the ice cream and to slow down recrystallisation of the sugars. Keeps the ice cream silky for longer. Use by substituting part of the skimmed milk powder.

Base rich in fats and milk protein to obtain a stable and creamy ice cream lasting several days. Gluten free. Can be used hot and cold.

Complete base for a chocolate ice cream with a dark colour and with a lasting taste. With a high percentage of dark chocolate powder and cocoa butter. Free from milk and milk products.

Base which gives excellent texture and overrun to artisan ice cream. Milk/cream flavour. Gluten free.

Complete base for a white chocolate ice cream. With a high percentage of white chocolate powder.

Base for preparing a silky ice cream with excellent overrun. Without flavouring, to enhance the flavour of the added pastes. Free from hydrogenated fats. Gluten free.

Base rich in milk and cream, just add water to obtain a creamy ice cream with a milky flavour. For an even creamier ice cream, substitute part of the water with milk. Gluten free.

Base for preparing a silky ice cream, with milk flavouring and excellent overrun. No hydrogenated fats. Gluten free.

Complete base to create a super creamy "milk chocolate" with 100% Santodomingo cocoa.

Complete base ideal for preparing cheesecake flavour, as well as Sicilian cassata flavour. With powdered cream. Gluten free.

Base for preparing a structured and creamy ice cream with a milk/cream flavour. Fat free. Gluten free.

Improver for cream and fruit ice cream. Mix of plant-based sugars and proteins to improve the hold and ease of scooping of the ice cream on display and for a better overrun.

Cold base for preparation of stable and creamy fruit-based sorbets that do not present the problem of synaeresis. Gluten free. Milk free.

No added sugar. A balanced mix of emulsifiers and thickeners to give the ice cream an excellent consistency.

Complete base for a creamy cocoa flavoured ice cream that is perfect for scooping. With a high percentage of cocoa.

Complete base, already perfectly balanced, to create a soft ice cream with an intense chocolate flavour.