Extremely versatile base, suitable for both hot and cold processing with either water or milk. It is ideal for preparing both fruit gelato and milk-based gelato. It delivers a very creamy texture, while its clean, neutral flavour enhances the taste of the flavouring paste added to the mix.

Hot-process milk base enriched with plant fibers and free from added flavors. For creamy ice creams with a clean, natural taste. Gluten Free.

Base Nevepann 100 Mix Fiordilatte Fabbri, thanks to its high content of milk solids and vegetable fats, allows for optimal air incorporation and stabilization during the freezing process.

Base Nevepann 100 Mix Fabbri is a hot-process base with a low dosage (100g/L of milk), containing vegetable fats and milk proteins. It ensures good scoopability and creaminess in the gelato.

The Fabbri GELTOCREAM 100 base is a hot-process base with a low dosage (100g/l of milk), rich in sugars and with a low content of milk solids and fats.

Martini Gelato Gold 100 F.C.: milk-powder-rich base for creamy artisan gelato, hot or cold process.

Leagel Infinity 100: high-persistence gelato base that enhances flavour perception and resists melting.

Martini Gelato Amabile Base: silky base for artisan gelato with a light vanilla note and excellent holding. Halal.

Martini Gelato Biancolatte 150 S.A.: pre-balanced flavouring-free base for creamy artisan gelato. Gluten-free, Halal.

Leagel Evolution 100: high-performance gelato base with guar and vegetable fibres, flavour-free and carob-free, overrun up to 35%.

Elenka Novacream 100 Base: gelato base for excellent structure and lasting creaminess, with excellent value for money.

Base for the production of vegan ice cream with no animal derivatives, and no palm oil.

Martini Gelato Nuvole 100: low-fat base with no vegetable fats for creamy milk and cream artisan gelato.

Martini Gelato Superpanna: cream-powder-rich base without vegetable fats for creamy artisan gelato.

Martini Gelato Biancolatte 100 F.C.: base for artisan gelato, hot or cold process, cream taste. Gluten-free.

Martini Gelato Superlatte 100: base with refined vegetable fats for highly scoopable artisan gelato.

Martini Gelato Biancolatte 100 S.A.: flavouring-free base with a natural milk taste for artisan gelato. Gluten-free, Halal.

Martini Gelato Biancolatte 100: milk-rich base with refined vegetable fats for silky, stable artisan gelato.

Martini Gelato Biancolatte 125 S.A.: flavouring-free base for artisan gelato displayed in high mounds. Gluten-free.

Martini Gelato Arlecchino Base: base with refined vegetable fats for creamy milk and vanilla artisan gelato.

Elenka Preziosa 100 Base: white base for hot and cold process, for a creamy, stable gelato.

Elenka Lattepanna 150 Base: white base for pasteurisation with dried cream, enhancing cream pastes.

Elenka Dailycream Base: white base for pasteurisation, ideal for “mountain-style” gelato as it increases volume.

Elenka Milk Cream Base: white base for pasteurisation for a smooth, clean gelato thanks to milk proteins.

Elenka Naturall Base: base for pasteurisation without emulsifiers or vegetable fats, with only ingredients of natural origin.

Toschi Base T/100 Premium: top-quality neutral milk gelato base for exceptionally creamy artisan gelato.

Rubicone Base Pura Milk 100: milk base for artisan gelato, high quality Gelato, 100% natural.

Rubicone Base 100 Dairycream: milk base for artisan gelato, cream-flavoured, with cream powder and quality proteins, no vegetable fats.

Rubicone Base 120 Complet USA: milk base for artisan gelato, includes fats and vegetable proteins.

Rubicone Base 150 Complet: milk base for artisan gelato, both hot and cold process.

Rubicone Gelobase 100: milk base for artisan gelato, high quality and functional ingredients.

Rubicone Fiordilatte Base: milk base for artisan gelato: firm, well-structured fior di latte, with no vegetable fats.

Rubicone Fior Di Latte 100 C/F: milk base for artisan gelato, creamy and structured Gelato.

Rubicone Gelobase Neutral 100: a powder base for artisan gelato with a white base with neutral flavor.

Leagel Base Latte Gelato Master School: fat-free, flavour-free milk base, ideal with fat-rich pastes, for exceptionally structured gelato.

Leagel Base Superior 100: milk base for creamy, full-bodied gelato, hot or cold process, with natural cream, milk and delicate vanilla flavourings.

Leagel Base Eccelsa: latest-generation milk base for soft, creamy gelato, warm on the palate, with high overrun.

Leagel Base La Numero Uno: milk base stabilised with vegetable fats, with a delicate milk and vanilla flavour. Easy to formulate.

Leagel Base Classic 100: fat-free, cream-flavoured milk base, ideal with fat-rich pastes. Easy to formulate, for balanced milk gelato.

Leagel Base Natura 100 Gelato Master School: modern milk base with tara gum and xanthan, fat- and flavour-free, for clean-label gelato.

Leagel Base Lea Pan 100 Mix: milk base with milk and delicate vanilla flavour and coconut fat, for smooth milk gelato.

Leagel Base Lea Pan 150: more complete Lea Pan milk base, with milk and cream flavour, for rounded, well-structured gelato.

Leagel Base Panna 100: milk base complete with cream powder, easy to formulate, for well-structured gelato with milk and cream flavour.

Leagel Base ArtiKa 100: cream-flavoured milk base for creamy gelato with high overrun, easy to formulate and suited to ripples.