Paste emulsifier for gelato and pastry making: improves structure, creaminess, and overrun in gelato, and enhances whipped egg mixtures and leavened doughs.

Elenka Completo L Plus: milk powder replacing whole milk, to optimise yield in gelato and pastry.

Elenka Completo L Low Lactose: milk powder replacing skimmed milk, for a better-structured, more stable lactose-free gelato.

Toschi Neutro CF: low-dosage stabiliser for artisan gelato (5–10 g per litre), suitable for both hot and cold processing.

Leagel Fiber Plus: vegetable fibre and fructose supplement that reduces ice crystals and the glossy effect in the display.

Leagel Delivery Plus: supplement for takeaway gelato that stays creamy and scoopable at home, without rebalancing the recipe.

Martini Gelato Proteina+ Improver: protein and maltodextrin improver for silkier milk gelato. Halal.

Martini Gelato Cremoso+ Improver: improver for cream gelato and sorbets, more creaminess and stability. Vegan.

Martini Gelato Più Soft Improver: improver that increases gelato scoopability, replacing part of the sugar. Vegan.

Martini Gelato Più SU Improver: texturiser for sorbets and creams that slows dripping. Vegan, Halal.

Elenka Gel Frut Neutral: complete neutral for the base mix of fruit gelato, for lasting creaminess and stability.

Elenka Pannosa Neutral: neutral with a cream aroma for fiordilatte and ripples on white mix.

Elenka Completo L Plus: milk powder replacing whole milk, to optimise yield in gelato and pastry.

Elenka Completo L: milk powder replacing skimmed milk, improving the structure, creaminess and stability of gelato.

Rubicone Integratore Setina Emulsionante A Freddo: a technical ingredient for artisan gelato, vegan and dairy-free.

Rubicone Integratore Integra Fibre Frutta: a technical ingredient for artisan gelato, vegan and dairy-free.

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

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

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