The Fabbri NEVEPANN BELPANNA 50 C/F base is a low-dosage base (100g/l of plant-based milk/drink such as soy, rice, or oat) to be used either hot or cold.

Base Nevepann 50 C Fabbri 1905 is a hot-process base, low dosage (50g/L milk), without added fats.

Base Superpanna Più Fabbri 1905 is a 50 gelato base, for hot and cold processing, made with powdered cream (14%), whole milk powder, and skimmed milk powder.

Martini Gelato Gold 50 F.C.: vegetable-fat-free base for cream flavours, hot or cold process. Gluten-free, Halal.

White base without flavors, dose 50 g / l. It can be used hot or cold.

Martini Gelato Biancolatte 50: fat-free base for artisan gelato with a milk and cream taste, ready to customise. Gluten-free, Halal.

Martini Gelato Fiocco di Panna: base rich in cream powder for fresh-cream-tasting gelato, hot or cold.

Martini Gelato Biancolatte 50 S.A.: fat-free, flavouring-free base for custom artisan gelato. Gluten-free, Halal.

Elenka Preziosa P/F 50 Base: high-quality white base for hot and cold process.

Rubicone Fior Di Latte 50 C/F: milk base for artisan gelato, creamy and structured Gelato.

Rubicone Base Premium 50: a powder base for artisan gelato with a delicate milk taste; creamy and strong structure.

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

Leagel Base Royal 50 C/F: fat-free milk base with milk and cream flavour, low dosage, hot or cold process.

Leagel Base Lea Pan 50 a Freddo: cold version of Lea Pan 50: milk and cream flavour, low dosage, works without pasteurising.

Leagel Base Tuttapanna 50 C/F: milk base with coconut fat and cream powder for well-structured cream flavours, hot or cold.

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.