| Bases for hot processing in a pasteurizer. |
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BRIOSA BASE BENEOR |
8 x 1.5 kg |
| A base for hot processing with a composition dedicated to people who like gelato that is neither too fatty nor too sweet, but who want to enhance the tastes with which it is mixed as much as possible. |
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CADORINA 50
CADORINA 100 |
8 x 1.5 kg
8 x 1.5 kg |
| Warm bases with vegetable fat, with the delicate taste of cream. Ideal to make gelato with a very fresh, clean taste, with an optimal shelf-life on display. |
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CIOCCOLATO GRANFONDENTE PREMIUM |
8 x 1.5 kg |
| A complete, warm product that makes an extraordinary chocolate gelato for its creaminess and shelf life, its highly and embracing chocolate flavour, similar to the feeling you get from plain chocolate. |
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CREMOSISSIMA QUICK BASE |
8 x 1.75 kg |
| A brand new base to prepare an artisan and creamy gelato only by adding water and sugar. |
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DIAMANT 50 BASE
DIAMANT 100 BASE |
8 x 2 kg
8 x 1.5 kg |
| Very soft and creamy bases with the light flavour of milk. |
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MASTER'S BASE /
BASE DEL MAESTRO |
8 x 1.6 kg |
| It is a complete base to produce a compact, creamy gelato that is warm to the palate with delicate notes of cream. It is ideal for presenting heaped gelato. |
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MAXIMAPAN 150 |
8 x 1.5 kg |
| Base for a modern gelato, a fine, warm and creamy structure with the flavour of cream. |
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MAXIMASTRUCTURA® 100 BASE |
8 x 1.5 kg |
| Base for a modern gelato, a fine, warm and creamy structure. |
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PIUMAGEL® 50 |
8 x 2 kg |
| Base with a neutral flavour and a light structure. |
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RIMINI® 50 BASE |
8 x 2 kg |
| Base with a neutral flavour and a very compact, warm structure. |
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TOTALBASE® |
8 x 1.5 kg |
| A single base for fruit and milk gelato. Extra creamy texture, compact and warm. Gelato keeps its freshness and creaminess in the tub for a long period. |
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VITTORIA® 50 BASE
VITTORIA® SUPER 100 BASE |
8 x 2 kg
8 x 1.5 kg |
| Very compact and creamy bases with a warm flavour. |
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Bases for cold or hot processing. All bases for cold processing can be used for hot processing too. |
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AURA 50 BASE |
8 x 1.5 kg |
| Cold base for a smooth, firm and very warm structure. |
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CHOCOLATE 200 / CIOCCOLATO 200
CHOCOLATE 100 / CIOCCOLATO 100 |
8 x 2 kg
8 x 1.5 kg |
| For a very dark chocolate gelato, with a strong flavour of plain chocolate. |
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CREMOSA |
8 x 2 kg |
| Base for preparing a gelato with an underlying flavour that enhances the taste of the Traditional Pastes added. |
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EXPRESS - CAPRI 50 BASE |
8 x 2 kg |
| Base with a neutral flavour and a light and creamy structure. |
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FIOR PANNA® |
8 x 1.5 kg |
| Cold and hot base to prepare a delicious cream gelato, especially suited for stracciatella. |
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PANNAGEL |
8 x 2 kg |
| Base for quickly preparing a gelato with an underlying flavour that enhances the taste of the Traditional Pastes added. |
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TOTALBASE® |
8 x 1.5 kg |
| A single base for fruit and milk gelato. Extra creamy texture, compact and warm. Gelato keeps its freshness and creaminess in the tub for a long period. |
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