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

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

Leagel Base Lea Pan 150: more complete Lea Pan milk base, with milk and cream flavour, for rounded, well-structured 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 Panna 100: milk base complete with cream powder, easy to formulate, for well-structured gelato with milk and cream flavour.

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

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

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

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

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

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

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