Cuor di Panna 50 Cold Process Leagel, a base for artisan gelato, contains cream powder and coconut fat and delivers a very intense milk and cream flavour. It can also be processed cold.

At just 35 g per kg it gives a pronounced milk-cream aroma that makes fior di latte and stracciatella fuller: since it also works cold, it suits labs without a pasteuriser.

Ideal for: cream gelato, stracciatella and variegated gelato.

Features: flavour: cream, milk, fats: animal from cream powder and vegetable from coconut, intense flavour, gluten-free.

Directions: dissolve base and sugar in milk and batch-freeze, with or without pasteurising.

Dosage: 35 g per kg of mix.

Processing: hot, at 85 °C or cold.