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.

Improver for cream and fruit gelato for artisan gelato, for milk and fruit bases that enhances flavour, creaminess and display life, for large labs. Gluten-free. Ideal for high-volume production labs.

Neutro Flex 5 stabiliser for artisan gelato, for building your own custom base, for cream and fruit flavours. Gluten-free. Ideal for homemade milk and fruit bases.

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

Powdered gelato stabiliser for artisan gelato: suitable for both hot and cold processing. Ideal for milk and fruit gelato, hot and cold processing. Low dosage.

Neutro Latte Evolution 10 stabiliser for artisan gelato, enriched with latest-generation vegetable fibres for creaminess, stable structure and great overrun. Gluten-free. Ideal for high-yield custom milk bases.

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

Neutro 5 powdered gelato stabiliser: pure carob seed flour for gelato structure and texture. Vegan, Halal and Kosher, gluten-free, no hydrogenated fats, no emulsifiers. Ideal for clean label and natural mixes.

Proteina+ protein and maltodextrin improver for artisan gelato, for silkier milk gelato. Halal, gluten-free, no hydrogenated fats, no emulsifiers. Ideal for milk gelato and cream flavours.

Gelato improver Cremoso+ for cream gelato and sorbets: more creaminess and stability. Vegan, gluten-free, no hydrogenated fats, no emulsifiers. Ideal for cream and fruit gelato, long display times.

Neutro 10 powdered gelato stabiliser: blend of emulsifiers and thickeners to give artisan gelato structure. Gluten-free, no hydrogenated fats. Ideal for custom mixes and cream flavours.

Unico powdered gelato stabiliser for artisan gelato, with emulsifiers and thickeners for cream gelato and sorbets. Vegan, Halal, gluten-free, no hydrogenated fats. Ideal for home-made milk and fruit bases.

Gelato improver Plus su texturiser for artisan gelato: slows dripping in sorbets and cream flavours. Vegan, Halal, gluten-free, no hydrogenated fats, no emulsifiers. Ideal for fruit sorbets and summer cones.

Gelato improver plus soft for artisan gelato that increases gelato scoopability, replacing part of the sugar. Vegan, gluten-free, no hydrogenated fats, no emulsifiers, Halal certified. Ideal for cocoa and nut flavours.

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.

Improver integra base technical ingredient for artisan gelato, vegan and dairy-free, gluten-free, Halal certified, Kosher certified. Ideal for balancing and customising mixes in the gelato lab.

Improver protein plus for artisan gelato: a mix of high-quality milk proteins that ensures structure and correct overrun. Gluten-free. Ideal for flavouring the base mix in gelato shops and pastry labs.

Spray-dried skimmed milk powder: technical ingredient for artisan gelato that increases the solids content in milk bases. Gluten-free.

Improver lactocream/60 technical ingredient for artisan gelato, lactose-free: vegetable fats for milk bases, an alternative to cream. Gluten-free, Halal certified, Kosher certified.

Gelato improver digel mix 60: technical ingredient for artisan gelato, vegan and dairy-free, gluten-free, Halal certified, Kosher certified. Ideal for balancing and customising mixes in the gelato lab.

Gelato stabiliser in powder: technical ingredient for artisan gelato, vegan and dairy-free: a concentrated, high-performance mix of emulsifiers and thickeners, gluten-free, Halal certified, Kosher certified.

Spray-dried instant milk powder to improve gelato creaminess and structure. Gluten-free. Ideal for milk bases, fior di latte and cream flavours.

Neutro Gelato Master School stabiliser with natural thickeners (guar, carob, carrageenan) for artisan gelato with a short, clean label. Gluten-free. Ideal for clean-label milk bases.

Hot process low-dosage milk stabiliser for artisan gelato that emulsifies the mix and adds milk proteins. Hot process. Gluten-free. Ideal for cost-effective custom milk bases.

Neutro CL 10 powdered stabiliser for artisan gelato milk bases to pasteurise, improving the structure and stability of milk gelato. Gluten-free. Ideal for custom milk bases.

Lea fin gelato improver for artisan gelato: paste emulsifier for fruit gelato that gives the mix significant overrun. Gluten-free. Ideal for softer fruit gelato and sorbets.

Improver for cream and fruit gelato: mono- and diglyceride preparation that improves the creaminess, structure and display life of cream and fruit gelato. Gluten-free. Ideal for creamier cream and fruit flavours.

Protein Plus Gelato Master School improver for artisan gelato: pure milk protein supplement to add body and structure to gelato. Gluten-free. Ideal for milk bases to enrich and protein gelato.

Neutro N1 10G powdered stabiliser for artisan gelato milk bases that emulsifies the mix and adds milk proteins. Hot process. Gluten-free. Ideal for custom milk bases to pasteurise.