Leagel Neutro Gelato Master School is based on natural thickeners (guar, carob and carrageenan) plus mono- and diglycerides. It is designed for gelato with a short, clean label without sacrificing structure or scoopability.

Neutro Gelato Master School is a tool for gelato makers who want to work on the structure and stability of their own mix rather than rely on a complete base; it leaves the gelato maker in full control of the recipe.

Ideal for: clean-label milk bases.

Features: gluten-free.

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

Dosage: 5 g per kg of mix.

Processing: hot (85 °C).