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

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

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.

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.

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.

White gelato base, cold and hot process. Dosage 250 gr per litre of mixture. Workable with water and milk or just water.

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.

Special base for the preparation of alcoholic sorbets and ice creams.