Fruit 50 Gelato Master School Leagel, a base for artisan gelato, is additive-free and fully natural: it gives gelato high creaminess and keeps the bright colour of the fruit. For a more structured vegan gelato add 30 g per kg of olive oil improver.

With no fat, at 35 g per kg it lets the fresh fruit take centre stage: the colour stays bright in the display case and the texture creamy even in vegan sorbets.

Ideal for: fresh fruit sorbets and vegan gelato.

Features: fat-free, vegan, gluten-free.

Directions: dissolve base and sugar in water and fruit and batch-freeze.

Dosage: 35 g per kg of mix.

Processing: hot, at 85 °C or cold.

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