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 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.

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.

Base for preparing a structured and creamy ice cream with a milk/cream flavour. Fat free. Gluten free.

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

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.

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

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.

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

Stabiliser for cream and fruit gelato bases. Dosage 5 gr. per Kg.