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

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

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 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.

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 free from emulsifiers, containing only natural ingredients. Despite not containing emulsifiers, it guarantees an overrun similar to a standard base. Ice cream made with Nature 100 intensifies the flavour. 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.

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

Ideal base for a creamy mountain gelato.