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.

Elenka Completo L Plus: milk powder replacing whole milk, to optimise yield in gelato and pastry.

Leagel Miglioratore per Creme e Frutta: improver for milk and fruit bases that enhances flavour, creaminess and display life, for large labs.

Leagel Neutro Flex 5: stabiliser for building your own custom base, for cream and fruit flavours. Hot or cold process, 5 g per kg.

Elenka Completo L Low Lactose: milk powder replacing skimmed milk, for a better-structured, more stable lactose-free gelato.

Toschi Neutro CF: low-dosage stabiliser for artisan gelato (5–10 g per litre), suitable for both hot and cold processing.

Leagel Neutro Latte Evolution 10: stabiliser enriched with latest-generation vegetable fibres for creaminess, stable structure and great overrun.

Neutral preparation for cream gelato making. Cold or hot process.

Martini Gelato Neutro 5: pure carob seed flour for gelato structure and texture. Vegan, Halal and Kosher.

Martini Gelato Proteina+ Improver: protein and maltodextrin improver for silkier milk gelato. Halal.

Martini Gelato Cremoso+ Improver: improver for cream gelato and sorbets, more creaminess and stability. Vegan.

Martini Gelato Neutro 10: blend of emulsifiers and thickeners to give artisan gelato structure. Gluten-free.

Martini Gelato Neutro Unico: stabiliser with emulsifiers and thickeners for cream gelato and sorbets. Vegan, Halal.

Martini Gelato Più SU Improver: texturiser for sorbets and creams that slows dripping. Vegan, Halal.

Martini Gelato Più Soft Improver: improver that increases gelato scoopability, replacing part of the sugar. Vegan.

Elenka Pannosa Neutral: neutral with a cream aroma for fiordilatte and ripples on white mix.

Elenka Cremox 298 Neutral: blend of thickeners and emulsifiers for cream gelato.

Elenka Cream Improver: low-dosage powder to increase the creaminess of cream gelato.

Elenka Base 786 Aerating Improver: paste improver with vegetable proteins for lasting softness and body in gelato.

Elenka Completo L Plus: milk powder replacing whole milk, to optimise yield in gelato and pastry.

Elenka Completo L: milk powder replacing skimmed milk, improving the structure, creaminess and stability of gelato.

Elenka Technoice Improver: emulsifier with vegetable proteins for volume, softness and body, ideal for pozzetto gelato.

Rubicone Integratore Integra Base 20-50: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Integratore Protein Plus: a flavouring for artisan gelato; mix of high quality milk proteins that ensures structure and a correct overrun.

Rubicone Milk In Polvere Spray Magro: a technical ingredient for artisan gelato with a to taste; skimmed milk powder; increases solids content in milk bases.

Rubicone Integratore Lactocream/60: a technical ingredient for artisan gelato, lactose-free; vegetable fats for milk bases; an alternative to cream.

Rubicone Integratore Digel Mix 60: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Neutral 5 AU: a technical ingredient for artisan gelato, vegan and dairy-free; concentrated high performance mix of emulsifiers and thickeners.

Leagel Latte Spray Istant: instant milk powder to improve gelato creaminess and structure.

Leagel Neutro Gelato Master School: stabiliser with natural thickeners (guar, carob, carrageenan) for gelato with a short, clean label.

Leagel Neutro Latte 5 a Caldo: low-dosage milk stabiliser that emulsifies the mix and adds milk proteins. Hot process.

Leagel Neutro CL 10: powder stabiliser for milk bases to pasteurise, improving the structure and stability of milk gelato.

Leagel Integratore Lea Fin: paste emulsifier for fruit gelato that gives the mix significant overrun.

Leagel Miglioratore per Creme e Frutta: mono- and diglyceride preparation that improves the creaminess, structure and display life of cream and fruit gelato.

Leagel Protein Plus Gelato Master School: pure milk protein supplement to add body and structure to gelato.

Leagel Neutro N1 10 g a Caldo: powder stabiliser for milk bases that emulsifies the mix and adds milk proteins. Hot process.