Leagel Fiber Plus corrects structural defects in gelato: it binds water, reduces ice crystal formation and limits the glossy effect in the display. Made of vegetable fibres and fructose, it replaces part of the sucrose.

For those who make their own base, Fiber Plus is a real help in getting balanced gelato without giving up customisation; it fits easily into the lab's proven recipes.

Ideal for: gelato and sorbets with a more stable structure.

Features: no animal derivatives, allergen-free, fat-free, gluten-free.

Directions: add it to the base mix and batch-freeze.

Dosage: 10–20 g per kg of mix.

Processing: hot (85 °C) or cold.