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.

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.

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

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

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

Milk powder substitute for skimmed milk, improves the structure, creaminess, and stability of gelato. Now available in the lactose-free version.

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

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

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

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.

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.

Premium quality. Great structure, guaranteed creaminess over time.

Carob seed flour to give the gelato excellent texture and consistency.

Mix with raw materials selected to create a gelato that enhances the quality and flavour of the added pastes. Free from flavourings and vegetable fats.

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

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.

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

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

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

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 for preparing a silky ice cream, with milk flavouring and excellent overrun. No 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 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.

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

Base for preparing a structured and creamy gelato with a milk/cream flavour. Free from fats and gluten. Free from flavourings.

Ideal base for a creamy mountain gelato.

Base with an intense cream flavor, perfect for a fiordilatte with a strong taste. With refined vegetable fats for a milk/vanilla-flavored ice cream characterized by excellent creaminess.

Base in 40 g dosage for creating gelato with the genuine flavour of fresh cream, with a pleasant hint of vanilla.

A unique blend to give excellent structure with both milk and fruit bases.

Improver for ice cream recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.

Improver softener for Ice cream recommended in all recipes to keep the ice cream softer and more spatulable, or added to the white base for flavors that tend to harden (ex. hazelnut, pistachio, chocolate).

Gelato base perfect for preparing a creamy and highly structured gelato, ideal for tall and decorated pans.

White gelato base cold and hot process. Dosage 100 Gr. per litre of mixture.

White gelato base cold and hot process. Dosage 50 Gr. per litre of mixture.

Neutral preparation with cream aroma. Dosage 20/30 Gr. per Kg.

Mix of emulsifiers and vegetable proteins. Dosage 10/20 Gr. per Kg.

Mix of thickeners and emulsifiers for ice creams. Dosage 5 gr. per Kg.

Low dosage enhancer to increase creaminess of ice cream. Dosage 20 Gr. per Kg.

Complete Milk in powder - whole milk.

COMPLETO L Milk Powder by ELENKA is a substitute for skimmed milk; it improves the structure, creaminess, and stability of gelato. Its performance is also excellent in pastry preparations. To be used in lukewarm water.

White gelato gelato base hot process. Dosage 50 Gr. per litre of mixture.

White gelato base suitable for "cold" and "hot" process. Dosage 250 Gr. per litre of mixture.

White gelato base free from additives, hot process. Dosage 100 Gr. per litre of mixture.

White gelato gelato base hot process. Dosage 100 Gr. per litre of mixture.

A neutral taste base, thanks to the proteins of the cream and the milk allows to obtain a full and creamy gelato.

Base with neutral taste, which allows to obtain a particularly voluminous structure.

The taste of milk-cream, thanks to the presence of cream powder allows you to get a smooth gelato with full taste.

High quality base with a neutral taste, bring high texture to your gelato.

Creamy and textured gelato. Fiordilatte Taste. Cold and hot process.

Base 200 for a perfect and warm on the palate ice cream. Only add milk and sugar.

Great quality gelato, totally natural.

Free from animal-derived ingredients, full plant based a ready-to-use base for vegan artisanal gelato. Suitable for both hot and cold processing.

Mix of Emulsifiers and thickeners, high yield concentrate.

Mixture of reduced sugars, emulsifiers and fibres for milk bases.