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

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.

Completo powdered milk L Plus ELENKA is a substitute for whole milk, optimizing the final yield of preparations in gelato and pastry making.

Ice cream base with natural flavors to make ice cream without the need for pasteurization.

Ice cream base with double hot/cold use, rich in milk powder and refined vegetable fats.

Powder product to be added to the base milk or fruit mixture to enhance flavors, spreadability, creaminess, and display shelf life

Flex5 is an ice cream Neuter to create your own customized base.

Infinity 100 is a high-persistence base that enhances the taste performance on the palate."

High-quality gourmet base for artisanal gelato made with milk base. Dosage: 50 gr per liter.

Nestlé® Condensed Milk 1kg tin allows you to obtain excellent gelato with very few ingredients, as it replaces milk, sugar, powdered milk, and cream, giving exceptional creaminess.

Thickener Flex5-10 to create your own customized base.

Pannatex is a mix designed to offer a better structure to cream, mousses and semifreddi.

Ideal base for a creamy “mountain” ice cream. Without aromas.

Base Amabile is a base with a light vanilla note, for an ice cream with an excellent seal in the tub.

Neutral preparation rich in carob flour, designed for large artisan workshops and industry. Dosage 5 gr. per liter.

Neutral mix in powder that guarantees creaminess, a stable structure and an excellent overrun.

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