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.

Ice cream base with double hot/cold use, rich in milk powder and refined vegetable fats.

Infinity 100 is a high-persistence base that enhances the taste performance on the palate."

Base Amabile is a base with a light vanilla note, for an ice cream with an excellent seal in the tub.

Ideal base for a creamy “mountain” ice cream. Without aromas.

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

Ice cream base free from vegetable fats for a gelato with a great texture and hold.

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

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.

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.

White gelato base cold and hot process. Dosage 100 Gr. per litre of mixture.

White gelato gelato base hot process. Dosage 100 Gr. per litre of mixture.

White gelato base free from additives, hot process. Dosage 100 Gr. per litre of mixture.

High quality base with a neutral taste, bring high texture to your gelato.

Great quality gelato, totally natural.

Creamy and textured gelato. Fiordilatte Taste. Cold and hot process.