Easy Arancello ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of orange with the aroma of orange liqueur, ready with just water. Gluten-free. Easy Frutta line.

Easy ricotta ready base for artisan gelato: ready mix for delicately flavoured ricotta: prepared by adding only milk. Gluten-free. Ideal for ricotta gelato with candied fruit, cassata gelato and cannolo.

Certified vegan mousse base for mousse and warm gelato, soft and creamy, worked cold in a planetary mixer. 100% vegan, gluten-free. Ideal for vegan mousses, warm winter gelato and dessert glasses.

Easy yogurt with fructose ready base for artisan gelato: ready mix for fresh, slightly tangy yogurt gelato sweetened with fructose: prepared by adding only milk. Gluten-free. Ideal for yogurt gelato with fresh fruit, frozen yogurt and sundaes.

Easy fior di latte ready base for artisan gelato: ready mix for fior di latte with a clean milk taste: prepared by adding only milk. Gluten-free. Ideal for fior di latte to variegate, stracciatella and sundaes.

Easy coffee ready base for artisan gelato: ready mix for coffee gelato with an intense taste: prepared by adding only milk. Gluten-free. Ideal for coffee gelato, affogato and chocolate sundaes.

Easy salted caramel ready base for artisan gelato: ready mix for caramel gelato with pleasant salty notes: prepared by adding only milk. Gluten-free. Easy Crema line.

Fruity & Veggy bilberry, elderberry and lemon vegan base for artisan gelato: sorbet made with real infusions, gluten-free. Ideal for summer sorbets, berry sundaes and vegan desserts.

Soya vanilla base with fructose for artisan gelato, vegan, vanilla pod taste, lactose- and cholesterol-free. Water only. Gluten-free. Ideal for vegan vanilla custard and affogatos. Rich in fibre.

Soya base with fructose for artisan gelato, vegan, white base, lactose- and cholesterol-free. Water only. Gluten-free. Ideal for soya gelato in any flavour, to flavour with Gold Line pastes.

Easy mixed berry ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of intense, slightly tart mixed berries, ready with just water. Gluten-free.

Easy strawberry with pieces ready base: complete powder mix for artisan gelato and sorbet tasting of strawberry with clearly visible fruit pieces, ready with just water. Gluten-free.

Box Avorio white chocolate base for artisan gelato: ready base for sweet, velvety white chocolate gelato, made with water only. Gluten-free. Ideal for white chocolate gelato variegated with red berries.

Easy Lemonello ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of lemon with the aroma of limoncello, ready with just water. Gluten-free. Easy Frutta line.

Box Super Black dark chocolate base for artisan gelato: ready base for bold extra-dark chocolate gelato, made with water only. Vegan, gluten-free. Ideal for extra-dark gelato and cocoa sorbet.

Easy lemon bon bon ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of sweet lemon reminiscent of lemon candy, ready with just water. Gluten-free.

Grand Cru dark chocolate coating, VeganOk certified, for artisan gelato and pastry. Vegan, gluten-free. Ideal for premium stracciatella, sticks and coated semifreddi.

Coarse paste of pounded Avola almonds, vegan, for artisan gelato with a rustic texture, gluten-free. Ideal for almond gelato with pieces and semifreddi.

Piemonte IGP hazelnut pesto for artisan gelato, vegan: coarse paste of roasted, ground Piedmont PGI hazelnuts, with a rustic texture and full flavour, gluten-free. Ideal for hazelnut gelato with pieces, cremini and fillings.

Pistachio pesto: pure coarse paste of Sicilian pistachios for artisan gelato, vegan, ground the artisan way, with a rustic texture. For gelato and pastry. Gluten-free. Ideal for pistachio gelato with pieces, cremini.

Lea Pan Softeis fior di latte soft serve base for artisan gelato, with coconut fat: creamy and stable by adding only milk. Gluten-free. Ideal for soft-serve cones, sundaes with toppings.

Frozen yogurt powder base for the soft-serve machine: creamy and full-flavoured by adding only milk. Gluten-free. Ideal for frozen yogurt with toppings, fresh fruit and crumbs.

Yogo Softeis soft serve base for artisan gelato: base for yogurt soft-serve with fructose, fresh and creamy by adding only milk. Ideal for yogurt soft-serve with fruit and crumbs.

Box Maxilatte milk chocolate base for artisan gelato: ready base for creamy milk chocolate gelato, made with water only. Gluten-free. Ideal for milk chocolate gelato, bacio and stracciatella.

Box Nero dark chocolate base for artisan gelato: ready base for intense dark chocolate gelato, made with water only. Gluten-free. Ideal for dark chocolate gelato, sundaes and orange pairings.

Easy tropical ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of sweet, exotic tropical fruit mix, ready with just water. Gluten-free. Ideal for tropical sorbet, exotic sundaes and sticks.

Easy pink grapefruit ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of citrusy, slightly bitter pink grapefruit, ready with just water. Gluten-free.

Easy peach ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of sweet, juicy peach, ready with just water. Gluten-free. Ideal for peach sorbet, summer sundaes and Bellini gelato.

Fruity & Veggy pear and ginger vegan base for artisan gelato: pear sorbet with a spicy ginger note, gluten-free. Ideal for digestive sorbets, chocolate and cheese pairings. 100% plant-based.

Easy melon ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of sweet, fragrant melon, ready with just water. Gluten-free. Ideal for melon sorbet, summer sundaes and sticks.

Easy green apple ready base for artisan gelato: complete powder mix for gelato and sorbet tasting of fresh, tart green apple, ready with just water. Gluten-free. Easy Frutta line.

Natura 100 GMS base for artisan gelato: modern milk base with tara gum and xanthan, fat- and flavour-free, for clean-label gelato. Gluten-free. Ideal for clean-label gelato and natural cream flavours.

Panna Love base for artisan gelato: milk base with milk fat and intense cream flavour, hot or cold, for stracciatella and variegates. Gluten-free. Ideal for fior di panna, stracciatella and gelato with cream variegates.

Royal 50 C/F base for artisan gelato: fat-free milk base with milk and cream flavour, low dosage, hot or cold process. Gluten-free. Ideal for cream, chocolate and nut flavours.

Gio' 50 base for artisan gelato: fat-free, low-dosage milk base, easy to formulate, suited to fat-rich pastes. Noticeable sweetness. Gluten-free. Ideal for hazelnut, pistachio and gianduja gelato.

Lea Pan 100 Mix base for artisan gelato, with milk and delicate vanilla flavour and coconut fat, for smooth milk gelato. Gluten-free. Ideal for vanilla custard, fior di latte and cream flavours.

Lea Pan 100 cold process base for artisan gelato: full-dosage Lea Pan milk base for cold processing, with milk and cream flavour. Gluten-free. Ideal for fior di latte, custard and chocolate without pasteurising.

Lea Pan 50 cold process base for artisan gelato: milk and cream flavour, low dosage, works without pasteurising. Gluten-free. Ideal for fior di latte and cream flavours without a pasteuriser.

Lea Pan 50 base for artisan gelato: low-dosage milk base with milk and cream flavour and coconut fat, to pasteurise. Versatile for cream and chocolate. Gluten-free. Ideal for fior di latte, cream and chocolate flavours.

Classic 100 base for artisan gelato: fat-free, cream-flavoured milk base, suited to fat-rich pastes. Easy to formulate, for balanced milk gelato. Gluten-free. Ideal for nut, chocolate and cream flavours.

Latte Gelato Master School base for artisan gelato: fat-free, flavour-free milk base, suited to fat-rich pastes, for exceptionally structured gelato. Gluten-free. Ideal for nut gelato and custom professional recipes.

Tuttapanna 50 C/F base for artisan gelato: milk base with coconut fat and cream powder for well-structured cream flavours, hot or cold. Gluten-free. Ideal for cream flavours, cream and fior di latte.

La numero uno base for artisan gelato: milk base stabilised with vegetable fats, with a delicate milk and vanilla flavour. Easy to formulate. Gluten-free. Ideal for fior di latte, vanilla custard and classic flavours.

Eccelsa base for artisan gelato: latest-generation milk base for soft, creamy gelato, warm on the palate, with high overrun. Gluten-free. Ideal for premium fior di latte and high-end cream flavours.

Complet base for artisan gelato: complete milk base with milk flavour: just add milk for a balanced, consistent gelato. Gluten-free. Ideal for quick fior di latte and cream flavours in large batches.

Superior 100 base for artisan gelato: milk base for creamy, full-bodied gelato, hot or cold process, with natural cream, milk and delicate vanilla flavourings. Gluten-free. With coconut vegetable fat.

Cuor di Panna 50 Plus cold process base for artisan gelato: milk base with an even more intense cream and milk flavour, for stracciatella. Gluten-free. Ideal for stracciatella, fior di panna and variegated gelato.

Cuor di Panna 50 cold process base for artisan gelato: milk base with an intense milk and cream flavour and cream powder, for well-structured gelato. Gluten-free. Ideal for cream gelato, stracciatella and variegated gelato.

Lea Pan 150 base for artisan gelato: more complete Lea Pan milk base, with milk and cream flavour, for rounded, well-structured gelato. Gluten-free. Ideal for fior di latte and cream flavours in the lab.

Classic 50 base for artisan gelato: fat-free, low-dosage milk base, suited to fat-rich pastes. Easy to formulate, with noticeable sweetness. Gluten-free. Ideal for hazelnut, pistachio and chocolate gelato, fior di latte.

Stickaway base for artisan gelato on a stick, worked cold in a planetary mixer with milk and cream, to coat with Stickaway coatings. Gluten-free. Ideal for coated gelato sticks and single portions.

Ice Mix base for alcoholic gelato: base for artisan alcoholic and aperitif gelato that solves the texture problems of alcohol-based flavours, from prosecco to cocktails. Gluten-free.

Lea Pan 250 C/F base for artisan gelato: near-complete milk base with cream powder and coconut fat, hot or cold process, high overrun. Gluten-free. Ideal for quick cream flavours and production without a pasteuriser.

Neutro CL 10 powdered stabiliser for artisan gelato milk bases to pasteurise, improving the structure and stability of milk gelato. Gluten-free. Ideal for custom milk bases.

Panna Mont mix: powder mix for mousses, semifreddi and piped decorations, whipped with milk. Gluten-free. Ideal for semifreddi, mousses, warm gelato in a planetary mixer and decorations.

Olive oil improver with a light vanilla taste, to add structure to vegan gelato. Vegan, gluten-free. Ideal for vegan gelato, sorbets and soya and rice bases.

Protein Plus Gelato Master School improver for artisan gelato: pure milk protein supplement to add body and structure to gelato. Gluten-free. Ideal for milk bases to enrich and protein gelato.

Improver for cream and fruit gelato: mono- and diglyceride preparation that improves the creaminess, structure and display life of cream and fruit gelato. Gluten-free. Ideal for creamier cream and fruit flavours.

Lea fin gelato improver for artisan gelato: paste emulsifier for fruit gelato that gives the mix significant overrun. Gluten-free. Ideal for softer fruit gelato and sorbets.

Neutro Gelato Master School stabiliser with natural thickeners (guar, carob, carrageenan) for artisan gelato with a short, clean label. Gluten-free. Ideal for clean-label milk bases.

Neutro Frutta 5 stabiliser for artisan fruit bases that enriches the mix with vegetable fibres. Hot or cold process. Gluten-free. Ideal for custom fruit bases and sorbets.

Hot process low-dosage milk stabiliser for artisan gelato that emulsifies the mix and adds milk proteins. Hot process. Gluten-free. Ideal for cost-effective custom milk bases.

Lea Cal 10 cold process stabiliser for artisan gelato: milk-base stabiliser that emulsifies and adds milk proteins without pasteurising. Ideal for custom milk bases made cold.

Panna 100 cream base for artisan gelato: milk base complete with cream powder, easy to formulate, for well-structured gelato with milk and cream flavour. Gluten-free. Ideal for fior di panna, fior di latte and cream flavours.

Neutro N1 10G powdered stabiliser for artisan gelato milk bases that emulsifies the mix and adds milk proteins. Hot process. Gluten-free. Ideal for custom milk bases to pasteurise.

Fruitube fruit ice lolly base, sweetened with fructose and rich in fibre: combine with fresh, puréed or frozen fruit. Vegan, gluten-free.

Lemon 50 base for artisan gelato: fruit base for full-bodied, scoopable lemon gelato and sorbet with a fresh, genuine taste. Hot or cold process. Gluten-free. Ideal for lemon sorbet, lemon gelato and citrus sundaes.

Frutta 50 Gelato Master School base for artisan gelato: additive-free, fully natural base for creamy gelato that keeps the bright colour of the fruit. Vegan, gluten-free. Ideal for fresh fruit sorbets and vegan gelato.

Specialfrutta base for artisan gelato: neutral fruit base with coconut fat that enhances the natural taste of fruit. Hot or cold, also for sorbets. Gluten-free. Ideal for fresh fruit gelato, sorbets and tropical fruits.

Lea Frutt 100 base for artisan gelato: neutral full-dosage fruit base with vegetable fat, for well-structured fruit gelato. Gluten-free. Ideal for creamy fruit gelato and structured sorbets.

Lea Frutt 50 base for artisan gelato: lemon-flavoured fruit base with vegetable fat and milk proteins, for full-bodied, scoopable fruit gelato. Gluten-free. Ideal for creamy fruit gelato: strawberry, banana, peach.

Vegan base for artisan gelato: ready white base for VeganOk-certified vegan gelato, used with vegan pastes for a whole vegan display, gluten-free. Ideal for vegan cream and fruit gelato and semifreddi.

Panna 50 C/F cream base for artisan gelato: low-dosage milk base with cream powder and intense cream flavour, hot or cold process. Gluten-free. Ideal for cream gelato and variegated gelato.

ArtiKa 100 base for artisan gelato: cream-flavoured milk base for creamy gelato with high overrun, easy to formulate and suited to variegates. Gluten-free.