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.

Base Stupenda Martini Gelato is a dosing base characterized by outstanding creaminess and stability.

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

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

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.

Completo powdered milk L Plus ELENKA is a substitute for whole milk, optimizing the final yield of preparations in gelato and pastry making.

Complete and balanced base for making lactose-free ice cream.

Milk powder substitute for skimmed milk, improves the structure, creaminess, and stability of gelato. Now available in the lactose-free version.

The evolution of one of Leagel's most appreciated bases, with a specific emulsifier core that allows for cold processing.

The ideal base for those looking for a complete and easy-to-use product. It is extremely versatile: it works cold and is prepared by simply adding milk.

Base 50 GOLD 50 C.F. it is a low fat-free vegetable to be used both hot and cold. Excellent stability. Ideal for portioner.

High-performance ice cream base, with modern conception thickeners, that does not require pasteurization, thus allowing considerable energy savings. Dosage 100 gr per liter.

Fiber Plus is an improver to correct structural problems in gelato, binding the water molecules and reducing the
formation of ice crystals, also limiting surface sheen in display cases.


Delivery Plus is the ideal improver for takee away ice cream, for a product that can be stored in a home freezer without losing the characteristic
properties of artisan gelato, offering the same sensory experience as a freshly served cone.


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.

A complete base to produce excellent ice cream adding water only.
Available in the single 2Kgs. bag to suit restaurants and small ice cream parlours.

Ice cream improver specifically for milk bases with proteins, to give structure to the ice cream and to slow down recrystallisation of the sugars. Keeps the ice cream silky for longer. Use by substituting part of the skimmed milk powder.

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 for preparing a silky ice cream, with milk flavouring and excellent overrun. No hydrogenated fats. Gluten free.

Base for preparing a structured and creamy ice cream with a milk/cream flavour. Fat free. Gluten free.

Improver for cream and fruit ice cream. Mix of plant-based sugars and proteins to improve the hold and ease of scooping of the ice cream on display and for a better overrun.

Ideal base for making excellently flavoured vegan gelato. Made with the finest ingredients including cocoa butter and rice flour. Free from animal fats, milk and milk products, emulsifiers and gluten.

Base for preparing a structured and creamy gelato with a milk/cream flavour. Free from fats and gluten. Free from flavourings.

Base in 40 g dosage for creating gelato with the genuine flavour of fresh cream, with a pleasant hint of vanilla.

Improver for ice cream recommended for all recipes, especially for fruit flavours, to slow down dripping and improve the structure of the gelato.

Improver softener for Ice cream recommended in all recipes to keep the ice cream softer and more spatulable, or added to the white base for flavors that tend to harden (ex. hazelnut, pistachio, chocolate).

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

White gelato base cold and hot process. Dosage 50 Gr. per litre of mixture.

Complete Milk in powder - whole milk.

COMPLETO L Milk Powder by ELENKA is a substitute for skimmed milk; it improves the structure, creaminess, and stability of gelato. Its performance is also excellent in pastry preparations. To be used in lukewarm water.

Neutral preparation with cream aroma. Dosage 20/30 Gr. per Kg.

Neutral preparation for fruit ice cream. Dosage 20 Gr. per Kg.

White gelato base suitable for "cold" and "hot" process. Dosage 250 Gr. per litre of mixture.

Soy & Rice Milk Free is a complete soy premix in powder to create an delicious White Ice cream without milk.

Ready Fiordilatte is a complete premix in powder to create an excellent Fiordilatte Milk ice cream.

Free from animal-derived ingredients, full plant based a ready-to-use base for vegan artisanal gelato. Suitable for both hot and cold processing.

Excellent volume and long shelf life by adding only water and sugar.

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

Neutral powder mix for fruit bases, cold process.

A pure milk protein.

Emulsifying preparation from olive oil , VeganOk certificate.