Fruitube fruit ice lolly base, sweetened with fructose and rich in fibre: combine with fresh, puréed or frozen fruit. Vegan, gluten-free.

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

Lemon 50 base for artisan gelato: fruit base for full-bodied, scoopable lemon gelato and sorbet with a fresh, genuine taste. Hot or cold process. Gluten-free. Ideal for lemon sorbet, lemon gelato and citrus sundaes.

Frutta 50 Gelato Master School base for artisan gelato: additive-free, fully natural base for creamy gelato that keeps the bright colour of the fruit. Vegan, gluten-free. Ideal for fresh fruit sorbets and vegan gelato.

Specialfrutta base for artisan gelato: neutral fruit base with coconut fat that enhances the natural taste of fruit. Hot or cold, also for sorbets. Gluten-free. Ideal for fresh fruit gelato, sorbets and tropical fruits.

Lea Frutt 100 base for artisan gelato: neutral full-dosage fruit base with vegetable fat, for well-structured fruit gelato. Gluten-free. Ideal for creamy fruit gelato and structured sorbets.

Lea Frutt 50 base for artisan gelato: lemon-flavoured fruit base with vegetable fat and milk proteins, for full-bodied, scoopable fruit gelato. Gluten-free. Ideal for creamy fruit gelato: strawberry, banana, peach.

Vegan base for artisan gelato: ready white base for VeganOk-certified vegan gelato, used with vegan pastes for a whole vegan display, gluten-free. Ideal for vegan cream and fruit gelato and semifreddi.

ArtiKa 100 base for artisan gelato: cream-flavoured milk base for creamy gelato with high overrun, easy to formulate and suited to variegates. Gluten-free.