Coarse hazelnut grain. Caliber 5/8 mm. Origin Italy.

Dark chocolate flakes for decoration.

White vanilla paste with pods.

Square polystyrene box for of ice cream cakes and single portions. Size cm. 26,5 x 26,5 x h 9,0

Take away ice cream container, classic shape, capacity 350 gr. - Plastic inner insert thermo-welded - papers included.

Take away ice cream container, classic shape, capacity 750 gr. - Plastic inner insert thermo-welded - papers included.

Take away ice cream container, classic shape, capacity 1000 gr. - Plastic inner insert thermo-welded - papers included.

Square polystyrene box for of ice cream cakes and single portions. Size cm. 30,0 x 30,0 x h 13,0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 26,5 x 26,5 x h 11,0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 24,0 x 24,0 x h 8,0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 24,0 x 24,0 x h 11,0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 21,5 x 21,5 x h 8,0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 21,5 x 21,5 x h 11,0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 19,5 x 19,5 x h 8,0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 19,5 x 19,5 x h 11,0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 17.0 x 17.0 x h 8.0

Square polystyrene box for of ice cream cakes and single portions. Size cm. 17.0 x 17.0 x h 11.0

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.

Premium quality. Great structure, guaranteed creaminess over time.

Pistachio paste with natural coloring, ideal for a green-toned ice cream with high quality standards.

100% pistachio paste, without flavorings or dyes.

Pistachio paste with natural dyes, for an ice cream with a strong green color.

A strong and distinctive taste thanks to the medium-high roasting and the presence of an intense aroma. 100% Italian hazelnuts.

100% Italian hazelnut paste, delicately roasted.

100% Italian hazelnut paste, intensely roasted.

100% vegan, yet tasty! Rich recipe: with 13,5% hazelnut and 13% cocoa.

More hazelnuts, more taste…for a more enchanting flavour! With 12% hazelnut.

This dark cream is a perfect mix of cocoa and hazelnut flavours, enriched with pieces of cocoa shortbread. For an irresistible crunch! Gluten free.

Soft and well-balanced milk and hazelnut flavoured cream, easy to scoop at the temperature of ice cream. With 18% hazelnut.

Pistachio flavoured Brunella enriched with pieces of roasted pistachio. With 38% pistachio. Gluten free.

Brunella Crok Frollino Vaniglia is a hazelnut cream with vanilla biscuit inclusions.

A milk chocolate cream enriched with puffed rice. With 15% of puffed rice.

This dark cream is a perfect mix of cocoa and hazelnut flavours, enriched with pieces of cocoa shortbread. For an irresistible crunch! Gluten free.

Caramel-flavoured cream, enriched with pieces of cinnamon biscuit. Bringing the famous Belgian biscuit to the ice cream parlour. Gluten free.

Soft hazelnut cream, easy to scoop at the temperature of ice cream. With 9% hazelnut.

Soft pistachio cream, easy to scoop at the temperature of ice cream. With 20% pistachio.

Soft and well-balanced milk and cocoa flavoured cream, easy to scoop at the temperature of ice cream. With 12% milk and 8% cocoa.

Soft dark chocolate-flavoured cream, easy to scoop at the temperature of ice cream. With 12% cocoa.

Soft hazelnut cream, easy to scoop at the temperature of ice cream. With 10% hazelnut.

Soft white chocolate flavoured cream, easy to scoop at the temperature of ice cream. With 14% milk and cocoa butter.

Stracciatella coating with milk chocolate flavor, ideal for variegating the gelato and giving a sweet and delicate taste.

Paste for preparing a lavish gianduja ice cream. With 55% Italian hazelnuts, it has a well-balanced hazelnut – cocoa flavour.

Gianduja Paste, with 75% hazelnut, balanced with the optimal percentage of cocoa to obtain a pleasantly bitter gianduja taste

Stracciatella coating with an intense dark chocolate flavour, with 64% chocolate.

Stracciatella coating with a chocolate flavour, with 15% cocoa.

Liquid base ready-to-use for preparing a soft white yoghurt ice cream with a well-defined flavour.

Liquid base ready-to-use for preparing a white “Fior di Latte” flavour, characterised by a delicate hint of vanilla. Can be used for preparing all kinds of cream-based ice creams, by adding the flavouring paste. The base is also suitable for Soft Serve ice cream making.

Cocoa liquid base is a liquid base in brik for making chocolate ice cream, with the typical color of milk chocolate. Milk based.

Bianco is a liquid base for preparing a white “Fior di latte” characterized by a delicate note of vanilla.The base can be used also for Soft Serve ice cream preparation.

Golden Cioc is a UHT ready product in brik to prepare a thick and velvety hot chocolate, just heat it and it's ready to be served. Dark chocolate flavored. 25% of chocolate content.

Ready UHT product in brik for a delicious coffee sorbet, just pour the product into the slush machine.

Carob seed flour to give the gelato excellent texture and consistency.

Dark chocolate ice cream kit: chocolate ice cream base, Aymara 72% dark chocolate discs and cocoa.

With as much as 80% of berries,in many different varieties: blueberries, black currants, raspberries, blackberries and wild strawberries.

Caramel paste for a tasty caramel ice cream and other variations such as crème caramel.

Rich rapé coconut paste, for a gelato with a grainy texture and an intense coconut taste

With 75% of banana, this paste is ideal for a tasty but genuine flavour.

Intense taste of green mint, perfect to preparare the After Eight with Stracciatella coating.

With almost 40% of soluble and grinded coffee and with natural aromas for a round and lasting taste

Paste with a sweet and intense taste of Bourbon vanilla. With beans, and ivory color.

Paste with 30% Alphonso mango purée.

Mix with raw materials selected to create a gelato that enhances the quality and flavour of the added pastes. Free from flavourings and vegetable fats.

Ice cream base free from vegetable fats for a gelato with a great texture and hold.

Mix for creating creamy and stable fruit gelato.

Complete base characterised by the presence of a high percentage of dark chocolate powder, rich in cocoa butter. Free from milk and milk products.

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.

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 made with natural ingredients only, free from emulsifiers and flavouring. Gluten free.

Base which guarantees an extremely creamy ice cream, perfect for a heaped display. Gluten free.

Base free from emulsifiers, fats, milk and milk products and containing only natural ingredients. Ideal for sorbets with fresh or frozen fruit. Gluten free. Milk free.

Base which gives excellent texture and overrun to artisan ice cream. Milk/cream flavour. Gluten free.

Complete base for a chocolate ice cream with a dark colour and with a lasting taste. With a high percentage of dark chocolate powder and cocoa butter. Free from milk and milk products.

Complete base for a white chocolate ice cream. With a high percentage of white chocolate powder.

Base for preparing a silky ice cream with excellent overrun. Without flavouring, to enhance the flavour of the added pastes. Free from hydrogenated fats. Gluten free.

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

Base rich in milk and cream, just add water to obtain a creamy ice cream with a milky flavour. For an even creamier ice cream, substitute part of the water with milk. Gluten free.

Complete base for preparing an excellent lemon sorbet, just by adding water. With natural flavourings. Free from fats, milk and milk products.

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.

No added sugar. A balanced mix of emulsifiers and thickeners to give the ice cream an excellent consistency.

Complete base ideal for preparing cheesecake flavour, as well as Sicilian cassata flavour. With powdered cream. Gluten free.