Leagel Gelato Master School milk base was developed by Leagel's gelato school: fat-free and flavour-free, it is perfect with fat-rich pastes and gives gelato exceptional structure.

With Gelato Master School milk base, every batch starts from the same structure, so the gelato in the display stays consistent day after day; it simplifies the work, with a single dose to weigh.

Ideal for: nut gelato and custom professional recipes.

Features: fat-free, gluten-free.

Directions: dissolve base and sugar in milk, pasteurise and batch-freeze.

Dosage: 120 g per kg of mix.

Processing: hot (85 °C).