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.

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.

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

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

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

Granular whole milk powder to make liquid milk.

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.

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

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

Stabiliser for cream and fruit gelato bases. Dosage 5 gr. per Kg.

Complete Milk in powder - whole milk.

Complete Milk in powder - skimmed milk.

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