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.

Martini Gelato Stupenda Base: dosage base for artisan gelato with outstanding stability and creaminess.

Paste emulsifier for gelato and pastry making: improves structure, creaminess, and overrun in gelato, and enhances whipped egg mixtures and leavened doughs.

Rubicone Base 250 Total Milk: milk base for artisan gelato, gelato with high overrun and creamy texture , adding just water and sugar.

Complete ice cream base, easy to use, ensuring creamy structure and perfect showcase stability. Gluten Free.

Fabbri NEVEPANN 100 CF is a low-dosage base (100 g per litre of milk) suitable for both hot and cold processing. Rich in protein, milk fat and vegetable fat. It has an intense butter and cream flavour.

The Fabbri NEVEPANN BELPANNA 50 C/F base is a low-dosage base (100g/l of plant-based milk/drink such as soy, rice, or oat) to be used either hot or cold.

Base Superpanna Più Fabbri 1905 is a 50 gelato base, for hot and cold processing, made with powdered cream (14%), whole milk powder, and skimmed milk powder.

Base Nevepann 50 C Fabbri 1905 is a hot-process base, low dosage (50g/L milk), without added fats.

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

Rubicone Base 250 Total Lactose Free: milk base for artisan gelato, gelato with high overrun and creamy texture , adding just water and sugar.

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 Base Panna 100 a Freddo: evolution of Panna 100 with specific emulsifiers for cold processing: ideal for cream gelato, stracciatella and ripples.

Leagel Base Gran Latte 330: complete, versatile base with vegetable fibres and a bold milk and cream taste: prepared cold by adding only milk.

Rubicone Ready Base Milk: a complete powder mix for artisan gelato and soft serve with a milk taste.

Martini Gelato Gold 50 F.C.: vegetable-fat-free base for cream flavours, hot or cold process. Gluten-free, Halal.

Leagel Evolution 100 a Freddo: high-performance base that needs no pasteurising, for significant energy savings. Overrun up to 35%.

Leagel Fiber Plus: vegetable fibre and fructose supplement that reduces ice crystals and the glossy effect in the display.

Leagel Delivery Plus: supplement for takeaway gelato that stays creamy and scoopable at home, without rebalancing the recipe.

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

White base without flavors, dose 50 g / l. It can be used hot or cold.

Complete white base, dosage 400 g / l. Hot or cold process.

White base 250 g / l with an intense aroma of fresh cream. Hot or cold process.

Rubicone Prontabase 500 C/F: a complete powder mix for artisan gelato and soft serve with a prontabase 500 c/f taste, with water only.

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

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

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

Martini Gelato Biancolatte 50: fat-free base for artisan gelato with a milk and cream taste, ready to customise. Gluten-free, Halal.

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

Martini Gelato Superveg: vegan base with rice flour, cocoa butter and plant proteins for artisan gelato.

Martini Gelato Biancolatte 50 S.A.: fat-free, flavouring-free base for custom artisan gelato. Gluten-free, Halal.

Martini Gelato Fiocco di Panna: base rich in cream powder for fresh-cream-tasting gelato, hot or cold.

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

Elenka Preziosa P/F 50 Base: high-quality white base for hot and cold process.

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

Elenka Gel Frut Neutral: complete neutral for the base mix of fruit gelato, for lasting creaminess and stability.

Elenka Personalizzata Base: complete high-dosage white base for cold process, pre-balanced.

Elenka Preziosa 250 Base: complete white base for hot and cold process, with just water and sugar.

Elenka Base 100 F: white base for cold process, for a creamy gelato that stays workable for a long time.

Rubicone Ready Soiariso 500 Vegan: a complete powder mix for artisan gelato and soft serve with a soiariso 500 taste, vegan and dairy-free, with water only.

Rubicone Ready Fior Di Latte: a complete powder mix for artisan gelato and soft serve with a fior di latte taste, with milk.

Rubicone Base Vegan 200 Caldo Freddo Plant Based: milk base for artisan gelato, vegan Base.

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

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

Rubicone Base Spagna: milk base for artisan gelato, good volume and conservation properties just adding sugar and water.

Rubicone Base Premium 50: a powder base for artisan gelato with a delicate milk taste; creamy and strong structure.

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

Rubicone Integratore Integra Fibre Frutta: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Integratore Setina Emulsionante A Freddo: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Fior Di Latte 50 C/F: milk base for artisan gelato, creamy and structured Gelato.

Leagel Base Soia: soya gelato base, white base, lactose- and cholesterol-free. Water only.

Leagel Base Stickaway: base designed for gelato on a stick, worked cold in a planetary mixer with milk and cream, to coat with Stickaway coatings.

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 Complet: complete milk base with milk flavour: just add milk for a balanced, consistent gelato.

Leagel Base Tuttapanna 50 C/F: milk base with coconut fat and cream powder for well-structured cream flavours, hot or cold.

Leagel Base Lea Pan 50 a Freddo: cold version of Lea Pan 50: milk and cream flavour, low dosage, works without pasteurising.

Leagel Base Lea Pan 100 a Freddo: full-dosage Lea Pan milk base for cold processing, with milk and cream flavour.

Leagel Base Royal 50 C/F: fat-free milk base with milk and cream flavour, low dosage, hot or cold process.

Leagel Base Panna Love: milk base with milk fat and intense cream flavour, hot or cold, for stracciatella and ripples.

Leagel Base Vegan: ready white base for VeganOk-certified vegan gelato, used with vegan pastes for a whole vegan display.

Leagel Base Lea Pan 250 C/F: near-complete milk base with cream powder and coconut fat, hot or cold process, high overrun.

Leagel Base Panna 50 C/F: low-dosage milk base with cream powder and intense cream flavour, hot or cold process.

Leagel Neutro Lea Cal 10 a Freddo: cold version of Lea Cal 10: milk-base stabiliser that emulsifies and adds milk proteins without pasteurising.

Leagel Neutro Frutta 5 a Freddo: fruit-base stabiliser that enriches the mix with vegetable fibres. Hot or cold process.

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

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

Leagel Miglioratore a base di Olio d’Oliva: vegan improver made from olive oil, with a light vanilla taste, to add structure to vegan gelato.

Leagel Base Cuor di Panna 50 Plus a Freddo: cold-process milk base with an even more intense cream and milk flavour, for stracciatella.

Leagel Base Cuor di Panna 50 a Freddo: cold-process milk base with an intense milk and cream flavour and cream powder, for well-structured gelato.