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

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.

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.

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.

Granular whole milk powder to make liquid milk.

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).

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.

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.