Extremely versatile base, suitable for both hot and cold processing with either water or milk. It is ideal for preparing both fruit gelato and milk-based gelato. It delivers a very creamy texture, while its clean, neutral flavour enhances the taste of the flavouring paste added to the mix.

High-dosage hot milk base, ensuring compact structure, creaminess and clean flavor. Gluten Free.

Hot-process milk base enriched with plant fibers and free from added flavors. For creamy ice creams with a clean, natural taste. Gluten Free.

Base Nevepann 100 Mix Fiordilatte Fabbri, thanks to its high content of milk solids and vegetable fats, allows for optimal air incorporation and stabilization during the freezing process.

Base Nevepann 100 Mix Fabbri is a hot-process base with a low dosage (100g/L of milk), containing vegetable fats and milk proteins. It ensures good scoopability and creaminess in the gelato.

Neutro 10 for Cream Fabbri 1905 is a blend of thickeners and emulsifiers for professional use. It is ideal for preparing cream-flavored gelato.

Neutro 5 for Cream Fabbri 1905 is a blend of thickeners and emulsifiers for professional use. It is ideal for preparing cream-flavored gelato.

Neutro 5 for Fruit Fabbri 1905 is a blend of thickeners and emulsifiers for professional use. Free from colorants and artificial flavors, it is ideal for preparing fruit-flavored gelato.

The Fabbri GELTOCREAM 100 base is a hot-process base with a low dosage (100g/l of milk), rich in sugars and with a low content of milk solids and fats.

Elenka Completo L Plus: milk powder replacing whole milk, to optimise yield in gelato and pastry.

Martini Gelato Smarty Nature: base with natural flavourings for artisan gelato without pasteurisation. Gluten-free.

Martini Gelato Gold 100 F.C.: milk-powder-rich base for creamy artisan gelato, hot or cold process.

Leagel Neutro Flex 5: stabiliser for building your own custom base, for cream and fruit flavours. Hot or cold process, 5 g per kg.

Leagel Miglioratore per Creme e Frutta: improver for milk and fruit bases that enhances flavour, creaminess and display life, for large labs.

Leagel Infinity 100: high-persistence gelato base that enhances flavour perception and resists melting.

Elenka Completo L Low Lactose: milk powder replacing skimmed milk, for a better-structured, more stable lactose-free gelato.

Gourmet milk gelato base: high-quality base for artisan milk gelato, at a low dosage (50 g per litre of mix). Ideal for fior di latte, gourmet milk gelato and custom recipes.

Gelato stabilizer in powder: low-dosage stabiliser for artisan gelato (5–10 g per litre), suitable for both hot and cold processing. Ideal for milk and fruit gelato, hot and cold processing.

Martini Gelato Amabile Base: silky base for artisan gelato with a light vanilla note and excellent holding. Halal.

Martini Gelato Biancolatte 150 S.A.: pre-balanced flavouring-free base for creamy artisan gelato. Gluten-free, Halal.

Leagel Evolution 100: high-performance gelato base with guar and vegetable fibres, flavour-free and carob-free, overrun up to 35%.

Elenka Novacream 250 Base: gelato base to work with water, sugar and cream, for excellent structure and lasting creaminess.

Elenka Novacream 50 Base: low-dosage gelato base for excellent structure and lasting creaminess.

Elenka Novacream 100 Base: gelato base for excellent structure and lasting creaminess, with excellent value for money.

Leagel Neutro Latte Evolution 10: stabiliser enriched with latest-generation vegetable fibres for creaminess, stable structure and great overrun.

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

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

White base without flavors, dose 50 g / l. It can be used hot or cold.

Complete white base, dosage 400 g / l. Hot or cold process.

White base 250 g / l with an intense aroma of fresh cream. Hot or cold process.

Rubicone Base Augusto 185: milk base for artisan gelato, high quality.

Martini Gelato Neutro 5: pure carob seed flour for gelato structure and texture. Vegan, Halal and Kosher.

Martini Gelato Biancolatte 160 S.A.: base with no flavourings or vegetable fats for natural artisan gelato. Halal.

Martini Gelato Nuvole 100: low-fat base with no vegetable fats for creamy milk and cream artisan gelato.

Martini Gelato Biancolatte 100 F.C.: base for artisan gelato, hot or cold process, cream taste. Gluten-free.

Martini Gelato Proteina+ Improver: protein and maltodextrin improver for silkier milk gelato. Halal.

Martini Gelato Superpanna: cream-powder-rich base without vegetable fats for creamy artisan gelato.

Martini Gelato Nature 150 S.A.: base with no emulsifiers or flavourings, only natural ingredients, for artisan gelato.

Martini Gelato Superlatte 100: base with refined vegetable fats for highly scoopable artisan gelato.

Martini Gelato Biancolatte 150: pre-balanced milk-rich base for extremely creamy artisan gelato. Halal.

Martini Gelato Biancolatte 100 S.A.: flavouring-free base with a natural milk taste for artisan gelato. Gluten-free, Halal.

Martini Gelato Biancolatte 100: milk-rich base with refined vegetable fats for silky, stable artisan gelato.

Martini Gelato Biancolatte 250: milk- and cream-rich base for artisan gelato with just water and sugar. Halal and Kosher.

Martini Gelato Biancolatte 50: fat-free base for artisan gelato with a milk and cream taste, ready to customise. Gluten-free, Halal.

Martini Gelato Cremoso+ Improver: improver for cream gelato and sorbets, more creaminess and stability. Vegan.

Martini Gelato Neutro 10: blend of emulsifiers and thickeners to give artisan gelato structure. Gluten-free.

Martini Gelato Biancolatte 50 S.A.: fat-free, flavouring-free base for custom artisan gelato. Gluten-free, Halal.

Martini Gelato Biancolatte 125 S.A.: flavouring-free base for artisan gelato displayed in high mounds. Gluten-free.

Martini Gelato Arlecchino Base: base with refined vegetable fats for creamy milk and vanilla artisan gelato.

Martini Gelato Fiocco di Panna: base rich in cream powder for fresh-cream-tasting gelato, hot or cold.

Martini Gelato Neutro Unico: stabiliser with emulsifiers and thickeners for cream gelato and sorbets. Vegan, Halal.

Martini Gelato Più SU Improver: texturiser for sorbets and creams that slows dripping. Vegan, Halal.

Martini Gelato Più Soft Improver: improver that increases gelato scoopability, replacing part of the sugar. Vegan.

Leagel Base Centurione: flavour-free, neutral milk base for creamy, highly structured gelato, ideal for tall, decorated trays.

Elenka Preziosa 100 Base: white base for hot and cold process, for a creamy, stable gelato.

Elenka Preziosa P/F 50 Base: high-quality white base for hot and cold process.

Elenka Pannosa Neutral: neutral with a cream aroma for fiordilatte and ripples on white mix.

Elenka Technoice Improver: emulsifier with vegetable proteins for volume, softness and body, ideal for pozzetto gelato.

Elenka Cremox 298 Neutral: blend of thickeners and emulsifiers for cream gelato.

Elenka Cream Improver: low-dosage powder to increase the creaminess of cream gelato.

Elenka Base 786 Aerating Improver: paste improver with vegetable proteins for lasting softness and body in gelato.

Elenka Completo L Plus: milk powder replacing whole milk, to optimise yield in gelato and pastry.

Elenka Completo L: milk powder replacing skimmed milk, improving the structure, creaminess and stability of gelato.

Elenka Lattepanna 50 Base: low-dosage white base with dried cream, for a customisable recipe.

Elenka Optima 30 Base: white base for pasteurisation at a very low dosage, for a creamy, compact gelato for days.

Elenka Preziosa 250 Base: complete white base for hot and cold process, with just water and sugar.

Elenka Dariloi Base: white base for pasteurisation, a great Elenka classic for creamy gelato with just water and sugar.

Elenka Lattepanna 150 Base: white base for pasteurisation with dried cream, enhancing cream pastes.

Elenka Naturall Base: base for pasteurisation without emulsifiers or vegetable fats, with only ingredients of natural origin.

Elenka Dailycream Base: white base for pasteurisation, ideal for “mountain-style” gelato as it increases volume.

Elenka Milk Cream Base: white base for pasteurisation for a smooth, clean gelato thanks to milk proteins.

Neutral milk gelato base with milk and cream proteins, for a full, creamy artisan gelato. Ideal for fior di latte, custard gelato and custom flavours.

Neutral milk gelato base for gelato with a particularly voluminous, light structure. Dosage: 1 L of milk + 50 g of Base T50 Volume Più + 230 g of sugar.

T50 milk-and-cream gelato base with cream powder, for a smooth, full-flavoured artisan gelato. Ideal for fior di latte, cream gelato and custard flavours.

Top-quality neutral milk gelato base for exceptionally creamy artisan gelato. Ideal for fior di latte, milk gelato and custard flavours with pastes.

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

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

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

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

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

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

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

Rubicone Fiordilatte Base: milk base for artisan gelato: firm, well-structured fior di latte, with no vegetable fats.

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

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

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

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

Rubicone Gelobase Neutral 100: a powder base for artisan gelato with a white base with neutral flavor.

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

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

Rubicone Integratore Integra Base 20-50: 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 Milk In Polvere Spray Magro: a technical ingredient for artisan gelato with a to taste; skimmed milk powder; increases solids content in milk bases.

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

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

Leagel Base Classic 100: fat-free, cream-flavoured milk base, ideal with fat-rich pastes. Easy to formulate, for balanced milk 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 Complet: complete milk base with milk flavour: just add milk for a balanced, consistent gelato.

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

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

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

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

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