Leagel Base Complet: complete milk base with milk flavour: just add milk for a balanced, consistent gelato.

Leagel Base Superior 100: milk base for creamy, full-bodied gelato, hot or cold process, with natural cream, milk and delicate vanilla flavourings.

Leagel Base Cuor di Panna 50 Plus a Freddo: cold-process milk base with an even more intense cream and milk flavour, for stracciatella.

Leagel Base Cuor di Panna 50 a Freddo: cold-process milk base with an intense milk and cream flavour and cream powder, for well-structured gelato.

Leagel Base Lea Pan 150: more complete Lea Pan milk base, with milk and cream flavour, for rounded, well-structured gelato.

Leagel Base Classic 50: fat-free, low-dosage milk base, ideal with fat-rich pastes. Easy to formulate, with noticeable sweetness.

Leagel Base Stickaway: base designed for gelato on a stick, worked cold in a planetary mixer with milk and cream, to coat with Stickaway coatings.

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

Leagel Base Lea Pan 250 C/F: near-complete milk base with cream powder and coconut fat, hot or cold process, high overrun.

Leagel Neutro CL 10: powder stabiliser for milk bases to pasteurise, improving the structure and stability of milk gelato.

Leagel Panna Mont: powder mix for mousses, semifreddi and piped decorations, whipped with milk.

Leagel Miglioratore a base di Olio d’Oliva: vegan improver made from olive oil, with a light vanilla taste, to add structure to vegan gelato.

Leagel Protein Plus Gelato Master School: pure milk protein supplement to add body and structure to gelato.

Leagel Miglioratore per Creme e Frutta: mono- and diglyceride preparation that improves the creaminess, structure and display life of cream and fruit gelato.

Leagel Integratore Lea Fin: paste emulsifier for fruit gelato that gives the mix significant overrun.

Leagel Neutro Gelato Master School: stabiliser with natural thickeners (guar, carob, carrageenan) for gelato with a short, clean label.

Leagel Neutro Frutta 5 a Freddo: fruit-base stabiliser that enriches the mix with vegetable fibres. Hot or cold process.

Leagel Neutro Latte 5 a Caldo: low-dosage milk stabiliser that emulsifies the mix and adds milk proteins. Hot process.

Leagel Neutro Lea Cal 10 a Freddo: cold version of Lea Cal 10: milk-base stabiliser that emulsifies and adds milk proteins without pasteurising.

Leagel Base Panna 100: milk base complete with cream powder, easy to formulate, for well-structured gelato with milk and cream flavour.

Leagel Neutro N1 10 g a Caldo: powder stabiliser for milk bases that emulsifies the mix and adds milk proteins. Hot process.

Leagel Base Fruitube: powder base for fruit ice lollies, sweetened with fructose and rich in fibre: combine with fresh, puréed or frozen fruit.

Leagel Base Limone 50: fruit base for full-bodied, scoopable lemon gelato and sorbet with a fresh, genuine taste. Hot or cold process.

Leagel Base Frutta 50 Gelato Master School: additive-free, fully natural fruit base: creamy gelato that keeps the bright colour of the fruit.

Leagel Base Specialfrutta: neutral fruit base with coconut fat that enhances the natural taste of fruit. Hot or cold, also for sorbets.

Leagel Base Lea Frutt 100: neutral full-dosage fruit base with vegetable fat, for well-structured fruit gelato.

Leagel Base Lea Frutt 50: lemon-flavoured fruit base with vegetable fat and milk proteins, for full-bodied, scoopable fruit gelato.

Leagel Base Vegan: ready white base for VeganOk-certified vegan gelato, used with vegan pastes for a whole vegan display.

Leagel Base Panna 50 C/F: low-dosage milk base with cream powder and intense cream flavour, hot or cold process.

Leagel Base ArtiKa 100: cream-flavoured milk base for creamy gelato with high overrun, easy to formulate and suited to ripples.