Our gelato
Bases

Base D50 a Caldo

This is a base without aromas, with a light sent of cream. It is indicated for more custom gelatos, where the gelatiere wishes to tweak more aspects of his gelato and personalize it with his experience. It must be mixed with milk and sugar to taste.

Dosage: 50g/l

TIPO IMBALLAGGIONR CONFEZIONI Peso Unit.
61715Base D50 a CaldoPouch62.00

Base Compact 100L

It is a base with a light fiordilatte flavor. It must be worked at warm temperatures for a compact and dry gelato. We also have a version of this product without added aromas.

Dosage: 100g/l

TIPO IMBALLAGGIONR CONFEZIONI Peso Unit.
61645Base Compact 100LPouch62.00

Base Latte e Panna a Freddo

This is a base with a light cream taste, without aromas, with vanillin. It gives a very creamy gelato, which incorporates a lot of air thanks to the high content in powdered cream. It has the plus that it does not need to be pasteurized, therefore is usable directly in the gelato machine.

Dosage: 100g/l

TIPO IMBALLAGGIONR CONFEZIONI Peso Unit.
61725FBase Latte e Panna a FreddoPouch62.00

Mastro Base

This is a very versatile base, that can be worked at high or low temperatures. It has a light fiordilatte taste. It produces a very fresh gelato, full of body.

Dosage: 100g/l

TIPO IMBALLAGGIONR CONFEZIONI Peso Unit.
61602Mastro BasePouch62.00

Base Susanna

This is a base with the classic creamy taste, thanks to selected added aromas. It produces a gelato that is rich, full of body and texture. It is easy to use thanks to the intuitive dosage.

Dosage: 100g/l

TIPO IMBALLAGGIONR CONFEZIONI Peso Unit.
61710Base SusannaPouch62.00

Base Latte e Panna a Caldo

This is a base with a light cream flavor, without aromas, with vanillin. It gives a very creamy gelato, which incorporates a lot of air thanks to the high content in powdered cream.

Dosage: 100g/l

TIPO IMBALLAGGIONR CONFEZIONI Peso Unit.
61725Base Latte e Panna a Caldo Pouch62.00

Base D50 a Freddo

This is a base without aromas, with a light sent of cream. It is indicated for more custom gelatos, where the gelatiere wishes to tweak more aspects of his gelato and personalize it with his experience. It must be mixed with milk and sugar to taste. It has the plus that it does not need to be pasteurized, therefore is usable directly in the gelato machine.

Dosage: 50g/l

TIPO IMBALLAGGIONR CONFEZIONI Peso Unit.
61715FBase D50 a FreddoPouch62.00

Super Semifreddo

It is an industrial produced base to make chilled desserts easily. it is made with nondairy cream that does not harden in the refrigerated counter. It incorporates well air, has a neutral taste. It is a very practice solution for your chilled desserts.